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Zhang Z, Lai J, Fan X, Wang S, Zhang H, Wang L, Wang H. Extraction of polysaccharides from Polygonum cuspidatum with activity against Type 2 Diabetes via alterations in gut microbiota. Food Chem 2025; 470:140047. [PMID: 39827626 DOI: 10.1016/j.foodchem.2024.140047] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 06/05/2024] [Accepted: 06/08/2024] [Indexed: 01/22/2025]
Abstract
The exact etiology and pathogenesis of diabetes are still unclear, and there is a lack of effective targeted clinical treatments. A polysaccharide (PCPs-I) with a good activity on T2D was isolated from Polygonum cuspidatum. Its average molecular weight (Mw) was 68.208 kDa. And the results showed that PCPs-I composition included →4)-α-D-Glcp-(1→,→6)-α-D-Glcp-(1→ and a minute quantity of →4,6)-α-D-Glcp-(1→ to form the primary chain via methylation and nuclear magnetic resonance assessments. Furthermore, the branched chain was composed of β-D-Glcp-(1 → connected to the sugar residue (SR) O-6 site →4,6)-α-D-Glcp-(1→. PCPs-I strongly alleviated dysglycemia and regulated gut microbiota in diabetic mice. Taken together, our results show for the first time that PCPs-I regulate abnormal blood sugar and intestinal disorders in diabetic mice.
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Affiliation(s)
- Zhiqiang Zhang
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450045, Henan Province, China.
| | - Jinyang Lai
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450045, Henan Province, China
| | - Xilin Fan
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450045, Henan Province, China
| | - Shengchao Wang
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450045, Henan Province, China
| | - Haibo Zhang
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450045, Henan Province, China
| | - Luyao Wang
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450045, Henan Province, China
| | - Hui Wang
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450045, Henan Province, China.
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Topuz F, Uyar T. Recent Advances in Cyclodextrin-Based Nanoscale Drug Delivery Systems. WILEY INTERDISCIPLINARY REVIEWS. NANOMEDICINE AND NANOBIOTECHNOLOGY 2024; 16:e1995. [PMID: 39480078 DOI: 10.1002/wnan.1995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2024] [Revised: 09/02/2024] [Accepted: 09/10/2024] [Indexed: 11/02/2024]
Abstract
Cyclodextrins (CDs) belong to a class of cyclic oligosaccharides characterized by their toroidal shape consisting of glucose units linked via α-1,4-glycosidic bonds. This distinctive toroidal shape exhibits a dual nature, comprising a hydrophobic interior and a hydrophilic exterior, making CDs highly versatile in various pharmaceutical products. They serve multiple roles: they act as solubilizers, stabilizers, controlled release promoters, enhancers of drug bioavailability, and effective means of masking undesirable tastes and odors. Taking advantage of these inherent benefits, CDs have been integrated into numerous nanoscale drug delivery systems. The resulting nanomaterials exploit the exceptional properties of CDs, including their ability to solubilize hydrophobic drugs for substantial drug loading, engage in supramolecular complexation for engineered nanomaterials, increase bioavailability for improved therapeutic efficacy, stabilize labile drugs, and exhibit biocompatibility and versatility. This paper compiles recent studies on CD functional nanoscale drug delivery platforms. First, we described the physicochemical and toxicological aspects of CDs, CD/drug inclusion complexation, and their impact on improving drug bioavailability. We then summarized applications for CD-functional nano delivery systems based on polymeric, hybrid, lipid-based nanoparticles, and CD-based nanofibers. Particular interest was in the targeted applications and the function of the CD molecules used. In most applications, CD molecules were used for drug solubilization and loading, while in some studies, CD molecules were employed for supramolecular complexation to construct nanoscale drug delivery systems. Finally, the review concludes with a thoughtful consideration of the current challenges and outlook.
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Affiliation(s)
- Fuat Topuz
- Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Istanbul, Turkey
| | - Tamer Uyar
- Fiber Science Program, Department of Human Centered Design, College of Human Ecology, Cornell University, Ithaca, New York, USA
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3
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Zhao R, Chen T, Li Y, Chen L, Xu Y, Chi X, Yu S, Wang W, Liu D, Zhu B, Hu J. Biocompatible hydrophobic cross-linked cyclodextrin-based metal-organic framework as quercetin nanocarrier for enhancing stability and controlled release. Food Chem 2024; 448:139167. [PMID: 38574718 DOI: 10.1016/j.foodchem.2024.139167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/06/2024]
Abstract
Cyclodextrin-based metal-organic framework (CD-MOF) has been widely used in various delivery systems due to its excellent edibility and high drug loading capacity. However, its typically bulky size and high brittleness in aqueous solutions pose significant challenges for practical applications. Here, we proposed an ultrasonic-assisted method for rapid synthesis of uniformly-sized nanoscale CD-MOF, followed by its hydrophobic modification through ester bond cross-linking (Nano-CMOF). Proper ultrasound treatment effectively reduced particle size to nanoscale (393.14 nm). Notably, carbonate ester cross-linking method significantly improved water stability without altering its cubic shape and high porosity (1.3 cm3/g), resulting in a retention rate exceeding 90% in various media. Furthermore, the loading of quercetin did not disrupt cubic structure and showcased remarkable storage stability. Nano-CMOF achieved controlled release of quercetin in both aqueous environments and digestion. Additionally, Nano-CMOF demonstrated exceptional antioxidant (free radical scavenging 82.27%) and biocompatibility, indicating its significant potential as novel nutritional delivery systems in food and biomedical fields.
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Affiliation(s)
- Runan Zhao
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Tao Chen
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yanfei Li
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Lihang Chen
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yu Xu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xuesong Chi
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Songfeng Yu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China.
| | - Beiwei Zhu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Jiangning Hu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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Zhang X, Xiong Z, Zhang S, Li K, Bu Y, Zheng N, Zhao S, Wang J. Enrichment of milk antioxidant activity by dietary supplementation of red clover isoflavone in cows and its improvement on mice intestinal health. Food Chem 2024; 446:138764. [PMID: 38408399 DOI: 10.1016/j.foodchem.2024.138764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/24/2024] [Accepted: 02/13/2024] [Indexed: 02/28/2024]
Abstract
Red clover (Trifolium pratense) isoflavone was supplemented to dairy cows, and antioxidant capacity of milk was assessed. Treated cows increased the activities of antioxidant enzymes, reduced production of oxidation products, and enhanced the concentrations of vitamin E and vitamin C. Moreover, milk fatty acid profile was positive influenced by 8 g/kg red clover isoflavone, with changes in the lower saturated and higher unsaturated fatty acids. We further demonstrated the efficacy of antioxidant capacity of milk in mice, found that milk from cows feeding red clover isoflavone increased the expressions of antioxidant enzymes, and alleviated lipopolysaccharide (LPS)-stimulated tissue damage of duodenum and jejunum, which was related to upregulated metabolism pathways of carbohydrate, lipid, and amino acid, as well as downregulated inflammatory related pathways. Together, dietary supplementation of red clover isoflavone is an effective way to improve milk antioxidant capacity, providing a natural strategy for developing functional foods.
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Affiliation(s)
- Xiaoyin Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Zhanbo Xiong
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Shiqi Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Kexin Li
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Ying Bu
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Nan Zheng
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Shengguo Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaqi Wang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Cui G, Yu X, He M, Huang S, Liu K, Li Y, Li J, Shao X, Lv Q, Li X, Tan M. Biological activity, limitations and steady-state delivery of functional substances for precision nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 112:1-50. [PMID: 39218500 DOI: 10.1016/bs.afnr.2024.05.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Food-related functional substances with biological activity serve as a crucial material foundation for achieving precision nutrition, which has gained increasing attraction in regulating physiological functions, preventing chronic diseases, and maintaining human health. Nutritional substances typically include bioactive proteins, peptides, polysaccharides, polyphenols, functional lipids, carotenoids, probiotics, vitamins, saponins, and terpenes. These functional substances play an essential role in precise nutrition. This chapter introduces and summarizes typical functional substances to demonstrate the challenges in precision nutrition for their stability, solubility, and bioavailability. The current status of delivery systems of functional substances is described to give an insight into the development of desirable characteristics, such as food grade status, high loading capacity, site targeting, and controlled release capacity. Finally, the applications of food-borne delivery systems of functional substances for precision nutrition are emphasized to meet the requirement for precision nutrition during nutritional intervention for chronic diseases.
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Affiliation(s)
- Guoxin Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Xiaoting Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Ming He
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Shasha Huang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Kangjing Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Jiaxuan Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Xiaoyang Shao
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Qiyan Lv
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Xueqian Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China.
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