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Cordinier A, Petukhov I, Hucher N, Grisel M. An Innovative Methodology to Characterize, at the Molecular Scale, Interactions in Polysaccharide Aqueous Solutions. Molecules 2024; 29:1787. [PMID: 38675607 PMCID: PMC11052356 DOI: 10.3390/molecules29081787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Characterizing molecular interactions at the microscopic level remains difficult and, therefore, represents a key target to better understand macromolecule and biomacromolecule behaviors in solution, alone, or in mixtures with others. Therefore, accurate characterization in liquid media, especially in aqueous solutions, without causing any perturbation of the system in which they are studied, is quite difficult. To this purpose, the present paper describes an innovative methodology based on fluorescence spectrophotometry. Two molecular fluorescent probes, namely 8-anilino-1-naphtalenesulfonic acid (ANS) and 2-benzofuryl-3-hydroxy-4(1H)-quinolone (3HQ-Bf), were selected to characterize, respectively, the dipole-dipole interactions and hydrophobic micro-domains, for the first one, and hydrogen bonding, for the second. As a support to study molecular interactions, xanthan, galactomannan, and corresponding mixtures of these substances which are well known to exhibit a synergy of interactions in well-defined mixture conditions were chosen. Once the methodology was set up, the existence of the three types of interactions in these systems was demonstrated, thus allowing the elucidation of the mechanisms of interactions at the molecular scale.
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Affiliation(s)
| | | | | | - Michel Grisel
- Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, France; (A.C.)
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de Souza CJF, da Silva CS, Ramos AV, Garcia-Rojas EE, Pierucci APTR. Yeast cells-xanthan gum coacervation for hydrosoluble bioactive encapsulation. Int J Biol Macromol 2023; 253:127148. [PMID: 37832622 DOI: 10.1016/j.ijbiomac.2023.127148] [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: 06/04/2023] [Revised: 09/22/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023]
Abstract
This study assessed the technological feasibility of microencapsulating vitamin C (VC) via coacervation between yeast cells (YC) and xanthan gum (XG). The interaction efficiency between YC and XG was examined across various pHs and ratios, while characterizing the microcapsules in terms of encapsulation efficiency, particle size, and thermal and chemical stability. Additionally, in vitro digestion experiments were conducted to determine the digestion efficiency and bioavailability of the bioactive compound. The optimally produced microcapsules exhibited favorable functional attributes, including low water activity (≤ 0.3) and particle size (≤ 33.52 μm), coupled with a high encapsulation efficiency (∼ 86.12 %). The microcapsules were able to increase the stability of VC at high temperatures and during storage when compared to the control. The in vitro experiment revealed that the microcapsules effectively retained approximately 50 % of the VC in simulated gastric fluid, with up to 80 % released in simulated intestinal fluid. However, due to prior degradation in the simulated gastric fluid, the achieved bioavailability was around 68 %. These results are promising, underscoring the potential of these microcapsules as a viable technology for encapsulating, protect, and releasing water-soluble bioactives in the GI tract.
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Affiliation(s)
- Clitor Júnior Fernandes de Souza
- Program in Food, Nutrition and Health (PPGANS), School of Health Sciences, Federal University of Grande Dourados, Avenue Dourados-Itahum, Km 12, Dourados, MS 79804-970, Brazil; Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro, Health Sciences Center, 373 Carlos Chagas Filho Avenue, Unit J, 21941-902 Rio de Janeiro, Brazil.
| | - Caroline Santos da Silva
- Program in Food, Nutrition and Health (PPGANS), School of Health Sciences, Federal University of Grande Dourados, Avenue Dourados-Itahum, Km 12, Dourados, MS 79804-970, Brazil
| | - Andresa Viana Ramos
- Nanotechnology Engineering Department, Alberto Luiz Coimbra Institute for Graduate Studies and Research in Engineering, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Edwin Elard Garcia-Rojas
- Agroindustrial Engineering and Technology Laboratory (LETA), Fluminense Federal University (UFF), Av. dos Trabalhadores, 420, Volta Redonda, RJ 27255-125, Brazil
| | - Anna Paola Trindade Rocha Pierucci
- Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro, Health Sciences Center, 373 Carlos Chagas Filho Avenue, Unit J, 21941-902 Rio de Janeiro, Brazil
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Bak J, Miyazaki Y, Nakano H, Matsui T. Profiling sulfate content of polysaccharides in seaweed species using a ligand-assisted <sup>1</sup>H-NMR assay. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Juneha Bak
- Division of Bioresources and Biosciences, Faculty of Agriculture, Graduate School of Kyushu University
| | - Yoshiyuki Miyazaki
- Division of Bioresources and Biosciences, Faculty of Agriculture, Graduate School of Kyushu University
- NPO Research Institute of Fucoidan
| | | | - Toshiro Matsui
- Division of Bioresources and Biosciences, Faculty of Agriculture, Graduate School of Kyushu University
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Pellicer JA, Fortea MI, Trabal J, Rodríguez-López MI, Carazo-Díaz C, Gabaldón JA, Núñez-Delicado E. Optimization of the microencapsulation of synthetic strawberry flavour with different blends of encapsulating agents using spray drying. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2018.07.080] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Li JJ, Dong M, Liu YL, Zhang LL, Zhang Y, Yang ZY, Ren JN, Pan SY, Fan G. Effect of Food Emulsifiers on Aroma Release. Molecules 2016; 21:511. [PMID: 27110762 PMCID: PMC6272848 DOI: 10.3390/molecules21040511] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 04/09/2016] [Accepted: 04/14/2016] [Indexed: 11/16/2022] Open
Abstract
This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplemented with xanthan gum on aroma release were also studied in the same way. The results showed varying degrees of influence of sucrose fatty acid ester, soybean lecithin, Tween 80 and xanthan gum on the release of aroma compounds. Compared with other aroma compounds, ethyl acetate was more likely to be conserved in the solution system, while the amount of limonene released was the highest among these seven aroma compounds. In conclusion, different emulsifiers and complexes showed different surface properties that tend to interact with different aroma molecules. The present studies showed that the composition and structure of emulsifiers and specific interactions between emulsifiers and aroma molecules have significant effects on aroma release.
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Affiliation(s)
- Jia-Jia Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Man Dong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Yan-Long Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Lu-Lu Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Yan Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zi-Yu Yang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.041] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Xiong X, Li M, Xie J, Xue B, Sun T. Preparation and antioxidant activity of xanthan oligosaccharides derivatives with similar substituting degrees. Food Chem 2014; 164:7-11. [DOI: 10.1016/j.foodchem.2014.05.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2013] [Revised: 03/20/2014] [Accepted: 05/01/2014] [Indexed: 11/25/2022]
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Teixeira RR, Pereira WL, Oliveira AFCDS, da Silva AM, de Oliveira AS, da Silva ML, da Silva CC, de Paula SO. Natural products as source of potential dengue antivirals. Molecules 2014; 19:8151-76. [PMID: 24941340 PMCID: PMC6271820 DOI: 10.3390/molecules19068151] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 06/04/2014] [Accepted: 06/05/2014] [Indexed: 12/28/2022] Open
Abstract
Dengue is a neglected disease responsible for 22,000 deaths each year in areas where it is endemic. To date, there is no clinically approved dengue vaccine or antiviral for human beings, even though there have been great efforts to accomplish these goals. Several approaches have been used in the search for dengue antivirals such as screening of compounds against dengue virus enzymes and structure-based computational discovery. During the last decades, researchers have turned their attention to nature, trying to identify compounds that can be used as dengue antivirals. Nature represents a vast reservoir of substances that can be explored with the aim of discovering new leads that can be either used directly as pharmaceuticals or can serve as lead structures that can be optimized towards the development of new antiviral agents against dengue. In this review we describe an assortment of natural products that have been reported as possessing dengue antiviral activity. The natural products are organized into classes of substances. When appropriate, structure-activity relationships are outlined. The biological assays used to assess antiviral activity are briefly described.
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Affiliation(s)
| | - Wagner Luiz Pereira
- Departamento de Química, Universidade Federal de Viçosa, 36570-900 Viçosa, MG, Brazil
| | | | | | - André Silva de Oliveira
- Instituto Federal de Educação, Ciência e Tecnologia do Norte de Minas, 39900-000 Almenara, MG, Brazil
| | - Milene Lopes da Silva
- Departamento de Química, Universidade Federal de Viçosa, 36570-900 Viçosa, MG, Brazil
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Jamshidian M, Savary G, Grisel M, Picard C. Stretching properties of xanthan and hydroxypropyl guar in aqueous solutions and in cosmetic emulsions. Carbohydr Polym 2014; 112:334-41. [PMID: 25129752 DOI: 10.1016/j.carbpol.2014.05.094] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2014] [Revised: 05/14/2014] [Accepted: 05/23/2014] [Indexed: 11/27/2022]
Abstract
Filament stretchability of xanthan gum (XG) and hydroxypropyl guar (HPG) was investigated in aqueous solutions (0.125, 0.25, 0.5, 1, 1.2 and 1.5% w/w) and in O/W emulsions using a texture analyzer. Additionally, rheological characterizations were carried out on the systems and shear and oscillation parameters were used to interpret stretching properties. XG solutions exhibited a solid-like behavior with rheological parameters much higher than for HPG one whatever the concentration. Filament stretching values of XG solutions were superior to HPG for concentration below 1% w/w and then became comparable for higher concentrations. No meaningful relationship was found between rheological and stretching values. Synergy was observed for all XG/HPG mixtures at 0.125, 0.25 and 0.5% influencing both the rheological and the filament stretching values. The 25/75 XG/HPG ratio showed the maximum synergistic effect at all concentrations while the filament stretchability was enhanced in a wider range of ratios. XG and HPG did not present the same behavior in emulsions. No clear synergistic effect was observed and XG markedly influenced the emulsion filament stretching.
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Affiliation(s)
- Majid Jamshidian
- Université du Havre, URCOM, EA 3221, FR CNRS 3038, 25, rue Philippe Lebon CS 80540, 76058 Le Havre Cedex, France.
| | - Géraldine Savary
- Université du Havre, URCOM, EA 3221, FR CNRS 3038, 25, rue Philippe Lebon CS 80540, 76058 Le Havre Cedex, France.
| | - Michel Grisel
- Université du Havre, URCOM, EA 3221, FR CNRS 3038, 25, rue Philippe Lebon CS 80540, 76058 Le Havre Cedex, France.
| | - Céline Picard
- Université du Havre, URCOM, EA 3221, FR CNRS 3038, 25, rue Philippe Lebon CS 80540, 76058 Le Havre Cedex, France.
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Desplanques S, Grisel M, Malhiac C, Renou F. Stabilizing effect of acacia gum on the xanthan helical conformation in aqueous solution. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.05.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.012] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Hurley IP, Pickles NA, Qin H, Elyse Ireland H, Coleman RC, Tosun BN, Buyuktuncer Z, Williams JHH. Detection of Konjac glucomannan by immunoassay. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02281.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Mirhosseini H, Tan CP. Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.090] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Koop HS, Praes CEDO, Reicher F, Petkowicz CLDO, Silveira JLM. Rheological behavior of gel of xanthan with seed galactomannan: Effect of hydroalcoholic–ascorbic acid. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2009. [DOI: 10.1016/j.msec.2008.10.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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