1
|
Avadanei M, Brunchi CE. Wheat gliadin/xanthan gum intermolecular complexes: Interaction mechanism and structural characterization. Food Chem 2024; 460:140619. [PMID: 39067426 DOI: 10.1016/j.foodchem.2024.140619] [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: 05/15/2024] [Revised: 07/10/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
In this study, the interactions between wheat gliadin (GL) and xanthan gum (XG) were investigated to design new systems with potential applications as a gluten-free substitute product. Combining spectral with morphological and molecular docking methods allowed the establishment of the complexation mechanism between globular hydrophobic GL and the hydrophilic XG with an extended and partially disordered backbone. GL maintains intact its hydrophobic core even at high GL/XG ratios and organizes into small aggregate-type assemblies. The stable and uniform complexes have a low GL content, based on intermolecular hydrogen bonds and hydrophobic interactions. The GL/XG combining ratio influences the size, structure and interaction mechanism of the microparticles. The preferred sites of interaction and the binding affinities were determined by molecular docking on GL libraries and XG models. This research may provide significant knowledge for the development of low-GL wheat food products using a dietary fiber polysaccharide as a functional compound.
Collapse
Affiliation(s)
- Mihaela Avadanei
- "Petru Poni" Institute of Macromolecular Chemistry, 41A, Grigore Ghica Voda Alley, 700487, Iasi, Romania
| | - Cristina-Eliza Brunchi
- "Petru Poni" Institute of Macromolecular Chemistry, 41A, Grigore Ghica Voda Alley, 700487, Iasi, Romania.
| |
Collapse
|
2
|
Wang B, LvYe J, Yang S, Shi Y, Chen Q. Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application. Foods 2024; 13:2596. [PMID: 39200523 PMCID: PMC11353541 DOI: 10.3390/foods13162596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2024] [Revised: 08/02/2024] [Accepted: 08/15/2024] [Indexed: 09/02/2024] Open
Abstract
Bioactive compounds (BACs) have attracted much attention due to their potential health benefits. However, such substances have problems such as difficulty dissolving in water, poor stability, and low intestinal absorption, leading to serious limitations in practical applications. Nowadays, food colloidal delivery carriers have become a highly promising solution due to their safety, controllability, and efficiency. The use of natural macromolecules to construct delivery carriers can not only regulate the solubility, stability, and intestinal absorption of BACs but also effectively enhance the nutritional added value of functional foods, improve sensory properties, and extend shelf life. Moreover, smart-responsive colloidal delivery carriers can control the release characteristics of BACs, thus improving their absorption rate in the human body. This review describes the characteristics of several typical food colloid delivery carriers, focuses on their physical properties from static structure to dynamic release, summarizes their applications in delivery systems, and provides an outlook on the future development of food colloid delivery carriers. The different compositions and structures of food colloids tend to affect their stability and release behaviors, and the different surface properties and rheological characteristics of the carriers predestine their different application scenarios. The control of in vivo release properties and the effect on food media should be emphasized in the future exploration of safer and more controllable carrier systems.
Collapse
Affiliation(s)
- Bijie Wang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
| | - Jiayi LvYe
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
| | - Shaoming Yang
- Zhejiang Longquan ZhengDa Biotech Co., Ltd., Lishui 323000, China;
| | - Ying Shi
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 310000, China
| |
Collapse
|
3
|
Jalilian S, Bahremand K, Arkan E, Jaymand M, Aghaz F. A comparative study of sericin and gluten for magnetic nanoparticle-mediated drug delivery to breast cancer cell lines. Sci Rep 2024; 14:18150. [PMID: 39103485 PMCID: PMC11300879 DOI: 10.1038/s41598-024-69009-y] [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: 04/11/2024] [Accepted: 07/30/2024] [Indexed: 08/07/2024] Open
Abstract
With breast cancer emerging as a pressing global health challenge, characterized by escalating incidence rates and geographical disparities, there is a critical need for innovative therapeutic strategies. This comprehensive research navigates the landscape of nanomedicine, specifically focusing on the potential of magnetic nanoparticles (MNPs), with magnetite (Fe3O4) taking center stage. MNPs, encapsulated in biocompatible polymers like silica known as magnetic silica nanoparticles (MSN), are augmented with phosphotungstate (PTA) for enhanced chemodynamic therapy (CDT). PTA is recognized for its dual role as a natural chelator and electron shuttle, expediting electron transfer from ferric (Fe3+) to ferrous (Fe2+) ions within nanoparticles. Additionally, protein-based charge-reversal nanocarriers like silk sericin and gluten are introduced to encapsulate (MSN-PTA) nanoparticles, offering a dynamic facet to drug delivery systems for potential revolutionization of breast cancer therapy. This study successfully formulates and characterizes protein-coated nanocapsules, specifically MSN-PTA-SER, and MSN-PTA-GLU, with optimal physicochemical attributes for drug delivery applications. The careful optimization of sericin and gluten concentrations results in finely tuned nanoparticles, showcasing uniform size, enhanced negative zeta potential, and remarkable stability. Various analyses, from Dynamic Light Scattering (DLS) and scanning electron microscopy (SEM) to transmission electron microscopy (TEM), Fourier Transform Infrared Spectroscopy (FTIR), X-Ray diffraction analysis (XRD), and Thermogravimetric analysis (TGA), provide insights into structural integrity and surface modifications. Vibrating Sample Magnetometer (VSM) analysis underscores superparamagnetic behavior, positioning these nanocapsules as promising candidates for targeted drug delivery. In vitro evaluations demonstrate dose-dependent inhibition of cell viability in MCF-7 and Zr-75-1 breast cancer cells, emphasizing the therapeutic potential of MSN-PTA-SER and MSN-PTA-GLU. The interplay of surface charge and pH-dependent cellular uptake highlights the robust stability and versatility of these nanocarriers in tumor microenvironment, paving the way for advancements in targeted drug delivery and personalized nanomedicine. This comparative analysis explores the suitability of silk sericin and gluten, unraveling a promising avenue for the development of advanced, targeted, and efficient breast cancer treatments.
Collapse
Affiliation(s)
- Saba Jalilian
- Nano Drug Delivery Research Center, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Kiana Bahremand
- Nano Drug Delivery Research Center, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elham Arkan
- Nano Drug Delivery Research Center, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mehdi Jaymand
- Nano Drug Delivery Research Center, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Faranak Aghaz
- Nano Drug Delivery Research Center, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran.
| |
Collapse
|
4
|
Zhang L, Chen L, Li S, Yu Z, Zhou Y, Wang Y. Fabrication and characterization of novel prolamin nanoparticle-filled starch gels incorporating resveratrol. Int J Biol Macromol 2024; 268:131764. [PMID: 38657935 DOI: 10.1016/j.ijbiomac.2024.131764] [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: 11/02/2023] [Revised: 03/22/2024] [Accepted: 04/20/2024] [Indexed: 04/26/2024]
Abstract
This study aimed to improve the mechanical properties of wheat starch gels (WSG) and the stability and bioaccessibility of resveratrol (Res) in prolamin nanoparticles. Res-loaded gliadin (Gli), zein, deamidated gliadin (DG) and deamidated zein (DZ) nanoparticles were filled in WSG. The hardness, G' and G'' of WSG were notably increased. It can be attributed to the more ordered and stable structure induced by the interaction of prolamin nanoparticles and starch. The Res retention of nanoparticles and nanoparticle-filled starch gels was at least 24.6 % and 36.0 % higher than free Res upon heating. When exposed to ultraviolet, the Res retention was enhanced by over 6.1 % and 37.5 %. The in-vitro digestion demonstrated that the Res releasing percentage for nanoparticle-filled starch gels was 25.8 %-38.7 % lower than nanoparticles in the simulated stomach, and more Res was released in the simulated intestine. This resulted in a higher bioaccessibility of 82.1 %-93.2 %. The bioaccessibility of Res in Gli/Res/WSG and DG/Res/WSG was greater than that of Zein/Res/WSG and DZ/Res/WSG. More hydrophobic interactions occurred between Res and Gli, DG. The interactions between Res and zein, DZ were mainly hydrogen bonding. The microstructure showed that nanoparticles exhibited dense spherical structures and were uniformly embedded in the pores of starch gels.
Collapse
Affiliation(s)
- Lin Zhang
- Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Luzhen Chen
- Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Shiyi Li
- Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yibin Zhou
- Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yongquan Wang
- Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| |
Collapse
|
5
|
Chen Y, Chen X, Luo S, Chen T, Ye J, Liu C. Complex bio-nanoparticles assembled by a pH-driven method: environmental stress stability and oil-water interfacial behavior. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1971-1983. [PMID: 37897157 DOI: 10.1002/jsfa.13085] [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: 09/01/2023] [Revised: 10/22/2023] [Accepted: 10/28/2023] [Indexed: 10/29/2023]
Abstract
BACKGROUND Protein-based nanoparticles have gained considerable interest in recent years due to their biodegradability, biocompatibility, and functional properties. However, nanoparticles formed from hydrophobic proteins are prone to instability under environmental stress, which restricts their potential applications. It is therefore of great importance to develop green approaches for the fabrication of hydrophobic protein-based nanoparticles and to improve their physicochemical performance. RESULTS Gliadin/shellac complex nanoparticles (168.87 ~ 403.67 nm) with various gliadin/shellac mass ratios (10:0 ~ 5:5) were prepared using a pH-driven approach. In comparison with gliadin nanoparticles, complex nanoparticles have shown enhanced stability against neutral pH, ions, and boiling. They remained stable under neutral conditions at NaCl concentrations ranging from 0 to 100 mmol L-1 and even when boiled at 100 °C for 90 min. These nanoparticles were capable of effectively reducing oil-water interfacial tension (5 ~ 11 mNm-1 ) but a higher amount of shellac in the nanoparticles compromised their ability to lower interfacial tension. Moreover, the wettability of the nanoparticles changed as the gliadin/shellac mass ratio changed, leading to a range of three-phase contact angles from 52.41° to 84.85°. Notably, complex nanoparticles with a gliadin/shellac mass ratio of 8:2 (G/S 8:2) showed a contact angle of 84.85°, which is considered suitable for the Pickering stabilization mechanism. Moreover, these nanoparticles exhibited the highest emulsifying activity of 52.42 m2 g-1 and emulsifying stability of 65.33%. CONCLUSIONS The findings of the study revealed that gliadin/shellac complex nanoparticles exhibited excellent resistance to environmental stress and demonstrated superior oil-water interfacial behavior. They have strong potential for further development as food emulsifiers or as nano-delivery systems for nutraceuticals. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yan Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Tingting Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| |
Collapse
|
6
|
Marcano RGV, Khalil NM, de Lurdes Felsner M, Mainardes RM. Mitigating amphotericin B cytotoxicity through gliadin-casein nanoparticles: Insights into synthesis, optimization, characterization, in vitro release and cytotoxicity evaluation. Int J Biol Macromol 2024; 260:129471. [PMID: 38237837 DOI: 10.1016/j.ijbiomac.2024.129471] [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: 06/16/2023] [Revised: 12/27/2023] [Accepted: 01/11/2024] [Indexed: 01/29/2024]
Abstract
Amphotericin B (AmB) is a widely used antifungal agent; however, its clinical application is limited due to severe side effects and nephrotoxicity associated with parenteral administration. In recent years, there has been growing interest in the utilization of food-grade materials as innovative components for nanotechnology-based drug delivery systems. This study introduces gliadin/casein nanoparticles encapsulating AmB (AmB_GliCas NPs), synthesized via antisolvent precipitation. Formulation was refined using a 24 factorial design, assessing the influence of gliadin and casein concentrations, as well as organic and aqueous phase volumes, on particle size, polydispersity index (PDI), and zeta potential. The optimal composition with 2 % gliadin, 0.5 % casein, and a 1:5 organic-to-aqueous phase ratio, yielded nanoparticles with a 442 nm size, a 0.307 PDI, a -20 mV zeta potential, and 82 % entrapment efficiency. AmB was confirmed to be amorphous within the nanoparticles by X-ray diffraction. These NPs released AmB sustainably over 96 h, primarily in its monomeric form. Moreover, NPs maintained stability in simulated gastrointestinal fluids with minimal drug release and showed significantly lower hemolytic activity and cytotoxicity on Vero cells than free AmB, suggesting their promise for oral AmB delivery.
Collapse
Affiliation(s)
- Rossana Gabriela Vásquez Marcano
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St, 838, 85040-167 Guarapuava, PR, Brazil
| | - Najeh Maissar Khalil
- Departamento de Farmácia, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St, 838, 85040-167 Guarapuava, PR, Brazil
| | - Maria de Lurdes Felsner
- Departamento de Química, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St, 838, 85040-167 Guarapuava, PR, Brazil
| | - Rubiana Mara Mainardes
- Departamento de Farmácia, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St, 838, 85040-167 Guarapuava, PR, Brazil.
| |
Collapse
|
7
|
Massima Mouele ES, Bediako JK, El Ouardi Y, Anugwom I, Butylina S, Mukaba JL, Petrik LF, Zar Myint MT, Kyaw HH, Al-Abri M, Al Belushi MA, Dobretsov S, Laatikainen K, Repo E. Sustainable gliadin - Metal oxide composites for efficient inactivation of Escherichia coli and remediation of cobalt (II) from water. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2024; 340:122788. [PMID: 37879550 DOI: 10.1016/j.envpol.2023.122788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 09/05/2023] [Accepted: 10/21/2023] [Indexed: 10/27/2023]
Abstract
Bio-based materials facilitate greener approach to engineering novel materials with multifunctional properties for various applications including water treatment. In this study, we extracted gliadin from wheat gluten using alcoholic solvent. The aggregation limitations of gliadin protein were overcome by functionalisation with metal oxides (MOs) TiO2, AgFe2O3 and AgFe-TiO2 prepared by chemical precipitations. The novel composites were characterised by scanning electron microscopy-energy dispersive X-ray spectroscopy (SEM-EDS), Fourier-transform infrared spectroscopy (FTIR), X-Ray diffraction (XRD), thermogravimetry analysis (TGA), Brunauer Emmet-Teller (BET), and zeta potential. The multifunctionality of MOs-gliadin composites was tested through toxic Escherichia coli (E. coli) inactivation and Co2+ adsorption from water. The antibacterial results showed excellent inhibition under both dark and light conditions. The maximum Co2+ uptake, 101 mg/g was reached with TiO2@gliadin after 24 h and best fitted the Langmuir isotherm model. The adsorption process followed pseudo-second order model with an equilibrium adsorption capacity, qe2= 89.86 mg/g closer to the experimental data. Thermodynamic investigations indicated that ΔG°=-9.677kJ/mol,ΔH°=-123kJ/mol,and ΔS°=0.490J.K/mol, respectively, suggesting that adsorption was spontaneous and endothermic. The regenerated TiO2@gliadin composite was still efficient after five consecutive cycles. This study demonstrates that MOs-gliadin blended composites are sustainable for water purification.
Collapse
Affiliation(s)
- Emile Salomon Massima Mouele
- Department of Separation Science, School of Engineering Science, Lappeenranta-Lahti University of Technology (LUT), FI-53850, Lappeenranta, Finland; Environmental and Nano Sciences Group, Department of Chemistry, University of the Western Cape, Bellville, 7535, South Africa.
| | - John Kwame Bediako
- Department of Separation Science, School of Engineering Science, Lappeenranta-Lahti University of Technology (LUT), FI-53850, Lappeenranta, Finland; Department of Food Process Engineering, School of Engineering Sciences, College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 77, Legon, Accra, Ghana.
| | - Youssef El Ouardi
- Department of Separation Science, School of Engineering Science, Lappeenranta-Lahti University of Technology (LUT), FI-53850, Lappeenranta, Finland
| | - Ikenna Anugwom
- Department of Separation Science, School of Engineering Science, Lappeenranta-Lahti University of Technology (LUT), FI-53850, Lappeenranta, Finland
| | - Svetlana Butylina
- Department of Separation Science, School of Engineering Science, Lappeenranta-Lahti University of Technology (LUT), FI-53850, Lappeenranta, Finland
| | - Jean-Luc Mukaba
- Environmental and Nano Sciences Group, Department of Chemistry, University of the Western Cape, Bellville, 7535, South Africa
| | - Leslie F Petrik
- Environmental and Nano Sciences Group, Department of Chemistry, University of the Western Cape, Bellville, 7535, South Africa
| | - Myo Tay Zar Myint
- Department of Physics, College of Science, Sultan Qaboos University, P. O. Box 36, 123 Al-Khoud, Muscat, 123, Oman
| | - Htet Htet Kyaw
- Nanotechnology Research Center, Sultan Qaboos University, P. O. Box 33, Al-Khoud, Muscat, 123, Oman
| | - Mohammed Al-Abri
- Nanotechnology Research Center, Sultan Qaboos University, P. O. Box 33, Al-Khoud, Muscat, 123, Oman
| | - Mohammed A Al Belushi
- Central Laboratory for Food Safety, Food Safety and Quality Center, Ministry of Agriculture, Fisheries Wealth & Water Resources, PO Box 3094, Airport Central Post, 111, Muscat, Oman
| | - Sergey Dobretsov
- Central Laboratory for Food Safety, Food Safety and Quality Center, Ministry of Agriculture, Fisheries Wealth & Water Resources, PO Box 3094, Airport Central Post, 111, Muscat, Oman
| | - Katri Laatikainen
- Department of Separation Science, School of Engineering Science, Lappeenranta-Lahti University of Technology (LUT), FI-53850, Lappeenranta, Finland
| | - Eveliina Repo
- Department of Separation Science, School of Engineering Science, Lappeenranta-Lahti University of Technology (LUT), FI-53850, Lappeenranta, Finland
| |
Collapse
|
8
|
Barreras-Urbina C, Rodríguez-Félix F, Cárdenas-López JL, Plascencia-Jatomea M, Pérez-Tello M, Ledesma-Osuna AI, Madera-Santana TJ, Tapia-Hernández JA, Castro-Enríquez DD. Effect of a Prolonged-Release System of Urea on Nitrogen Losses and Microbial Population Changes in Two Types of Agricultural Soil. ACS OMEGA 2023; 8:42319-42328. [PMID: 38024718 PMCID: PMC10652818 DOI: 10.1021/acsomega.3c04572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 10/10/2023] [Accepted: 10/13/2023] [Indexed: 12/01/2023]
Abstract
Urea is the nitrogen-containing fertilizer most used in agricultural fields; however, the nutrient given by the urea is lost into the environment. The aim of this research was to determine the effect of two soil textures by applying a prolonged-release system of urea (PRSU) on the N losses. This research shows an important decrease of the nitrate and ammonium losses from 24.91 to 87.94%. Also, the microbiological population increases after the application of the PRSU. It was concluded that both soil textures presented the same loss-reduction pattern, where the N from the nitrates and ammonium was reduced in the leachates, increasing the quality of the soil and the microbial population in both soil textures after the PRSU application.
Collapse
Affiliation(s)
- Carlos
Gregorio Barreras-Urbina
- Departamento
de Investigación y Posgrado en Alimentos (DIPA), Universidad de Sonora, Hermosillo, Sonora 83000 Mexico
- Centro
de Investigación en Alimentación y Desarrollo, A. C., Coordinación de Tecnología de Alimentos
de Origen Vegetal, Carretera
Gustavo Enrique Astiazarán Rosas Núm. 46. La Victoria, C.P., 83304 Hermosillo, Sonora México
| | - Francisco Rodríguez-Félix
- Departamento
de Investigación y Posgrado en Alimentos (DIPA), Universidad de Sonora, Hermosillo, Sonora 83000 Mexico
| | - José Luis Cárdenas-López
- Departamento
de Investigación y Posgrado en Alimentos (DIPA), Universidad de Sonora, Hermosillo, Sonora 83000 Mexico
| | - Maribel Plascencia-Jatomea
- Departamento
de Investigación y Posgrado en Alimentos (DIPA), Universidad de Sonora, Hermosillo, Sonora 83000 Mexico
| | - Manuel Pérez-Tello
- Departamento
de Ingeniería Química y Metalurgia, Universidad de Sonora, Hermosillo, Sonora 83000 Mexico
| | - Ana Irene Ledesma-Osuna
- Departamento
de Investigación y Posgrado en Alimentos (DIPA), Universidad de Sonora, Hermosillo, Sonora 83000 Mexico
| | - Tomás Jesús Madera-Santana
- Centro
de Investigación en Alimentación y Desarrollo, A. C., Coordinación de Tecnología de Alimentos
de Origen Vegetal, Carretera
Gustavo Enrique Astiazarán Rosas Núm. 46. La Victoria, C.P., 83304 Hermosillo, Sonora México
| | - José Agustín Tapia-Hernández
- Departamento
de Investigación y Posgrado en Alimentos (DIPA), Universidad de Sonora, Hermosillo, Sonora 83000 Mexico
| | | |
Collapse
|
9
|
Voci S, Pangua C, Martínez-Ohárriz MC, Aranaz P, Collantes M, Irache JM, Cosco D. Gliadin nanoparticles for oral administration of bioactives: Ex vivo and in vivo investigations. Int J Biol Macromol 2023; 249:126111. [PMID: 37541472 DOI: 10.1016/j.ijbiomac.2023.126111] [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: 04/24/2023] [Revised: 07/28/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
This study aims to provide a thorough characterization of Brij O2-stabilized gliadin nanoparticles to be used for the potential oral administration of various compounds. Different techniques were used in order to evaluate their physico-chemical features and then in vivo studies in rats were performed for the investigation of their biodistribution and gastrointestinal transit profiles. The results showed that the gliadin nanoparticles accumulated in the mucus layer of the bowel mucosa and evidenced their ability to move along the digestive systems of the animals. The incubation of the nanosystems with Caenorhabditis elegans, used as an additional in vivo model, confirmed the intake of the particles and evidenced their presence along the entire gastrointestinal tract of these nematodes. The gliadin nanoparticles influenced neither the egg-laying activity of the worms nor their metabolism of lipids up to 10 μg/mL of nanoformulation. The systems decreased the content of the age-related lipofuscin pigment in the nematodes in a dose-dependent manner, demonstrating a certain antioxidant activity. Lastly, dihydroethidium staining showed the absence of oxidative stress upon incubation of the worms together with the formulations, confirming their safe profile. This data paves the way for the future application of the proposed nanosystems regarding the oral delivery of various bioactives.
Collapse
Affiliation(s)
- Silvia Voci
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", 88100 Catanzaro, Italy
| | - Cristina Pangua
- Department of Chemistry and Pharmaceutical Technology, University of Navarra, C/Irunlarrea 1, 31008 Pamplona, Spain
| | | | - Paula Aranaz
- Center for Nutrition Research, School of Pharmacy and Nutrition, University of Navarra, 31008 Pamplona, Spain
| | - Maria Collantes
- Translational Molecular Imaging Unit (UNIMTRA), Department of Nuclear Medicine, Clínica Universidad de Navarra, Pamplona, Spain
| | - Juan M Irache
- Department of Chemistry and Pharmaceutical Technology, University of Navarra, C/Irunlarrea 1, 31008 Pamplona, Spain.
| | - Donato Cosco
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", 88100 Catanzaro, Italy.
| |
Collapse
|
10
|
Qian S, Lan T, Zhao X, Song T, Cao Y, Zhang H, Liu J. Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review. ULTRASONICS SONOCHEMISTRY 2023; 98:106532. [PMID: 37517277 PMCID: PMC10407543 DOI: 10.1016/j.ultsonch.2023.106532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/13/2023] [Accepted: 07/19/2023] [Indexed: 08/01/2023]
Abstract
In recent years, new food processing technologies (such as ultrasound, high-pressure homogenization, and pulsed electric fields) have gradually appeared in the public 's field of vision. These technologies have made outstanding contributions to changing the structure and function of protein complexes. As a relatively mature physical field, ultrasound has been widely used in food-related fields. However, with the gradual deepening of related research, it is found that the combination of different fields often makes some characteristics of the product better than the product under the action of a single field, which will not only lead to a broader application prospect of the product, but also make the product a better solution in some special fields. There are usually synergistic and antagonistic effects when multiple fields are combined, and these effects will also gradually enlarge the interaction between different components of the protein complex system. In this paper, while explaining the mechanism of ultrasonic combined with other fields affecting the steric hindrance and shielding site of protein complex system, we will further explain the effect of this effect on the function and application of protein complex system.
Collapse
Affiliation(s)
- Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tiantong Lan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xu Zhao
- Jilin Province Institute of Product Quality Supervision and Inspection, Changchun 130022, China
| | - Tingyu Song
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Yong Cao
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| |
Collapse
|
11
|
Li D, Wei Z, Li X. Development, Characterization and Resveratrol Delivery of Hollow Gliadin Nanoparticles: Advantages over Solid Gliadin Nanoparticles. Foods 2023; 12:2436. [PMID: 37444174 DOI: 10.3390/foods12132436] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/20/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
Hollow nanoparticles have attracted extensive attention due to their advantages such as high loading capacity and superior stability. However, the complexity of the preparation process and harmfulness of the used raw materials have limited their application in the food field. Based on this, hollow gliadin nanoparticles (HGNPs) were developed using a Na2CO3 sacrificial template method. The findings of this study suggested that HGNPs could be regarded as a delivery system for resveratrol (Res) and they exhibited excellent delivery performance. Compared with solid gliadin nanoparticles (SGNPs), the HGNPs displayed smaller particle sizes, better physical stability, higher encapsulation efficiency, stronger resistance to ultraviolet light and a more sustained release of Res in the gastrointestinal tract. This work is of practical significance for the development and utilization of protein-based nanoparticles with hollow structures as a delivery system for sensitive bioactives.
Collapse
Affiliation(s)
- Duoduo Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xiaolong Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| |
Collapse
|
12
|
Ban Z, Chen F, Liu L, Zhang S, Wang L, Wang H, Wang L, Zhu Y. Gliadin nanoparticles stabilized by sodium carboxymethyl cellulose as carriers for improved dispersibility, stability and bacteriostatic activity of Natamycin. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
|
13
|
Carpentieri S, Ferrari G, Donsì F. All-natural wheat gliadin-gum arabic nanocarriers for encapsulation and delivery of grape by-products phenolics obtained through different extraction procedures. Food Chem 2023; 424:136385. [PMID: 37247597 DOI: 10.1016/j.foodchem.2023.136385] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 03/21/2023] [Accepted: 05/13/2023] [Indexed: 05/31/2023]
Abstract
Grape pomace (GP), the major winery by-product, is still rich in phenolic compounds, scarcely applied in food systems due to physicochemical instability issues. This work aimed at fabricating gliadin (G)-based nanoparticles through antisolvent precipitation, for delivery of GP extracts, investigating different extraction strategies with ethanol/water solution (70:30 v/v). Interestingly, the fabricated nanoparticles were characterized by a nanometric size range with hydraulic diameter values around 100 nm and ζ-potential of 18-22 mV. The addition of gum arabic (GA), at the optimized G/GA ratio 1:1, improved particle stability and encapsulation efficiency of GP polyphenols. The two-step extraction of GP in the G-rich solvent retrieved from G extraction, as evidenced by total phenolics (1.24 times higher than the two separately obtained extracts G/GP10:10), HPLC-PDA analysis, encapsulation efficiency (62.9% in terms of epicatechin), and simulated digestion (95.6% release of epicatechin), represented the most promising approach to obtain G nanoparticles for efficient delivery of GP extracts.
Collapse
Affiliation(s)
- Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; ProdAl Scarl c/o University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy.
| |
Collapse
|
14
|
Rani M, Siddiqi RA, Sharma R, Gill BS, Sogi DS. Functional and structural properties of gliadin as influenced by pH, extraction protocols, and wheat cultivars. Int J Biol Macromol 2023; 234:123484. [PMID: 36731704 DOI: 10.1016/j.ijbiomac.2023.123484] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 01/02/2023] [Accepted: 01/26/2023] [Indexed: 02/01/2023]
Abstract
Gliadin, owing to its low cost, ease to extract, high foaming capacity, easily available and high surface hydrophobicity, has found a wide range of applications both in the food and pharmaceutical sectors. The functional and structural characteristics of gliadin extracted with four extraction protocols from six wheat cultivars were investigated in this study. The surface-active properties of gliadin protein as a function of pH, extraction protocols, and wheat cultivars were compared, including solubility, zeta-potential, foaming properties, emulsion properties, surface hydrophobicity and secondary structure. Overall gliadin extracted using different extraction protocols and from different wheat cultivars was found to be higher in β-turns (24.88-37.91 %), followed by β-sheet (12.81-22.37 %), α-helix (15.13-20.70 %) and lower in random coil (6.53-9.08 %). Varied pH ranges, wheat cultivars, and different extraction protocols were found to have a substantial impact on solubility, zeta potential, foaming stability, emulsion capacity and surface hydrophobicity. The foaming capacity was observed to be more influenced by extraction protocols than wheat cultivars. Emulsion stability showed statistically significant (p ≤ 0.05) influence between the wheat cultivars, and a non-significant (p ≥ 0.05) difference among extraction protocols. The functional properties of freeze-dried gliadin extracted using different protocols were found to be pH-dependent. A comprehensive understanding of how the structural, surface active and functional properties of gliadin are influenced by the extraction protocols and wheat cultivars will enable us to understand the gliadin better and broaden its use for both food and non-food applications.
Collapse
Affiliation(s)
- Monika Rani
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Raashid Ahmad Siddiqi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Ritika Sharma
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Balmeet Singh Gill
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Dalbir Singh Sogi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India.
| |
Collapse
|
15
|
Biocompatible gliadin-sericin complex colloidal particles used for topical delivery of the antioxidant phloretin. Colloids Surf B Biointerfaces 2023; 225:113244. [PMID: 36905836 DOI: 10.1016/j.colsurfb.2023.113244] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 02/24/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023]
Abstract
Oxidative stress caused by environmental exposures results in numerous skin diseases. Phloretin (PHL) is often used to relieve various skin symptoms, however, precipitation or crystallization of PHL in aqueous systems limits its ability to diffuse through the stratum corneum, making it difficult to exert effect at the target. To address this challenge, we herein report a method for the generation of core-shell nanostructure (G-LSS) via the growth of sericin crust around gliadin nanoparticle as a topical nanocarrier of PHL to improve its cutaneous bioavailability. Physicochemical performance, morphology, stability, and antioxidant activity of the nanoparticles were characterized. G-LSS-PHL exhibited uniformed spherical nanostructures with the robust encapsulation on PHL (∼90 %). This strategy protected PHL from UV-induced degradation, facilitating to inhibit erythrocyte hemolysis and quench free radicals in a dose-dependent manner. Transdermal delivery experiments and porcine skin fluorescence imaging indicated that G-LSS facilitated the penetration of PHL across the epidermis layer of skin to reach deep-seated sites, and promoted cumulative turnover of PHL with a 2.0-fold increase. Cell cytotoxicity and uptake assay confirmed that as-prepared nanostructure was nontoxic to HSFs, and promoted cellular absorption of PHL. Therefore, this work opened up new promising avenues for developing robust antioxidant nanostructure for topical applications.
Collapse
|
16
|
Liquid antisolvent crystallization of pharmaceutical compounds: current status and future perspectives. Drug Deliv Transl Res 2023; 13:400-418. [PMID: 35953765 DOI: 10.1007/s13346-022-01219-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/30/2022] [Indexed: 12/30/2022]
Abstract
The present work reviews the liquid antisolvent crystallization (LASC) to prepare the nanoparticle of pharmaceutical compounds to enhance their solubility, dissolution rate, and bioavailability. The application of ultrasound and additives is discussed to prepare the particles with narrow size distribution. The use of ionic liquid as an alternative to conventional organic solvent is presented. Herbal compounds, also known for low aqueous solubility and limited clinical application, have been crystalized by LASC and discussed here. The particle characteristics such as particle size and particle size distribution are interpreted in terms of supersaturation, nucleation, and growth phenomena. To overcome the disadvantage of batch crystallization, the scientific literature on continuous flow reactors is also reviewed. LASC in a microfluidic device is emerging as a promising technique. The different design of the microfluidic device and their application in LASC are discussed. The combination of the LASC technique with traditional techniques such as high-pressure homogenization and spray drying is presented. A comparison of product characteristics prepared by LASC and the supercritical CO2 antisolvent method is discussed to show that LASC is an attractive and inexpensive alternative for nanoparticle preparation. One of the major strengths of this paper is a discussion on less-explored applications of LASC in pharmaceutical research to attract the attention of future researchers.
Collapse
|
17
|
Fu Y, McClements DJ, Luo S, Ye J, Liu C. Degradation kinetics of rutin encapsulated in oil-in-water emulsions: impact of particle size. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:770-778. [PMID: 36053972 DOI: 10.1002/jsfa.12188] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/21/2022] [Accepted: 08/25/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Rutin is a natural bioactive flavonoid that is poor in water solubility and chemical stability. Encapsulation can be used to protect bioactive molecules from chemical or physical decomposition during food processing and storage. Thus, the effect of initial particle size on the ability of oil-in-water emulsions to retain rutin during storage was investigated. RESULTS Rutin was encapsulated in oil-in-water emulsions with different mean surface-weighted diameters: d3,2 = 0.56 μm (small), 0.73 μm (medium), and 2.32 μm (large). As expected, the resistance of the emulsions to coalescence and creaming during storage increased as the particle size decreased due to weakening of the colloidal and gravitational forces acting on the droplets. The concentration of rutin in the emulsions decreased during storage (28 days), which was mainly attributed to photodegradation of the flavonoid. The loss of rutin from the emulsions during storage was fitted using a second-order equation. The rutin degradation rate constant k decreased and the half-life t1/2 increased with decreasing droplet size, which was attributed to the stronger encapsulation and light scattering by smaller oil droplets reducing the amount of light that can penetrate into the emulsions. CONCLUSION This study has important implications for the design of more efficacious emulsion-based delivery systems for incorporating health-promoting nutraceuticals into foods. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yuteng Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| |
Collapse
|
18
|
Zhou FZ, Yu XH, Luo DH, Yang XQ, Yin SW. Pickering water in oil emulsions prepared from biocompatible gliadin/ethyl cellulose complex particles. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
19
|
Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
20
|
Zavaleta EB, Coavichi LL, Rodríguez LV, Andrade EF, García HS, Rascón Díaz M. Co-microencapsulation of Lactobacillus rhamnosus and krill oil by spray-drying. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
21
|
Ascorbic acid-loaded gliadin nanoparticles as a novel nutraceutical formulation. Food Res Int 2022; 161:111869. [DOI: 10.1016/j.foodres.2022.111869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/07/2022] [Accepted: 08/22/2022] [Indexed: 11/15/2022]
|
22
|
Yue YK, Yang Z, Xing JJ, Guo XN, Zhu KX. Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes. Food Chem 2022; 393:133458. [PMID: 35751209 DOI: 10.1016/j.foodchem.2022.133458] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 05/10/2022] [Accepted: 06/08/2022] [Indexed: 12/01/2022]
Abstract
In the present work, the Pickering emulsions with enhanced oxidation stability were fabricated using gliadin (G)/arabinoxylan nanoparticles (GANPs). The influence of different G/AX ratios on the properties of GANPs and corresponding physicochemical characteristics of Pickering emulsions were investigated. Results indicated that the droplet size and ζ-potential of Pickering emulsions declined with the decrease of G/AX ratios. Pickering emulsion with the smallest G/AX ratio (1:4) exhibited excellent oxidative and coalescence stability due to the formation of viscoelastic gel network, which was supported by confocal laser scanning microscopy (CLSM) images. Furthermore, the increase of salt ions in a lower concentration (0-0.2 M) was conducive to the flocculation of the droplets, while further increasing the NaCl concentration impaired the emulsion stability. Such elements revealed that G/AX complex is a promising stabilizer of Pickering emulsions with prominent antioxidant activity, which have favorable potential applications in protecting the functional properties of polyunsaturated fatty acids (PUFAs).
Collapse
Affiliation(s)
- Yi-Ke Yue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Zhen Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Jun-Jie Xing
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| |
Collapse
|
23
|
An D, Ban Q, Du H, Wang Q, Teng F, Li L, Xiao H. Nanofibrils of food-grade proteins: Formation mechanism, delivery systems, and application evaluation. Compr Rev Food Sci Food Saf 2022; 21:4847-4871. [PMID: 36201382 DOI: 10.1111/1541-4337.13028] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 07/26/2022] [Accepted: 07/29/2022] [Indexed: 01/28/2023]
Abstract
Due to the high aspect ratio, appealing mechanical characteristics, and various adjustable functional groups on the surface proteins, food-grade protein nanofibrils have attracted great research interest in the field of food science. Fibrillation, known as a process of peptide self-assembly, is recognized as a common attribute for food-grade proteins. Converting food-grade proteins into nanofibrils is a promising strategy to broaden their functionality and applications, such as improvement of the properties of gelling and emulsifying, especially for constructing various delivery systems for bioactive compounds. Protein source and processing conditions have a great impact on the size, structure, and morphology of nanofibrils, resulting in extreme differences in functionality. With this feature, it is possible to engineer nanofibrils into four different delivery systems, including gels, microcapsules, emulsions, and complexes. Construction of nanofibril-based gels via multiple cross-linking methods can endow gels with special network structures to efficiently capture bioactive compounds and extra mechanical behavior. The adsorption behavior of nanofibrils at the interface is highly complex due to the influence of several intrinsic factors, which makes it challenging to form stabilized nanofibril-based emulsion systems. Based on electrostatic interactions, microcapsules and complexes prepared using nanofibrils and polysaccharides have combined functional properties, resulting in adjustable release behavior and higher encapsulation efficiency. The bioactive compounds delivery system based on nanofibrils is a potential solution to enhance their absorption in the gastrointestinal tract, improve their bioavailability, and deliver them to target organs. Although food-grade protein nanofibrils show unknown toxicity to humans, further research can contribute to broadening the application of nanofibrils in delivery systems.
Collapse
Affiliation(s)
- Di An
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin, China.,Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| |
Collapse
|
24
|
Yıltırak S, Kocadağlı T, Evrim Çelik E, Özkaynak Kanmaz E, Gökmen V. Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal. Food Chem 2022; 389:133075. [PMID: 35489263 DOI: 10.1016/j.foodchem.2022.133075] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 04/16/2022] [Accepted: 04/22/2022] [Indexed: 11/04/2022]
Abstract
The concentration and composition of reducing sugars and free amino acids as Maillard reaction (MR) precursors change with grain sprouting. The formation of early and advanced glycation products, and α-dicarbonyl compounds as intermediates were monitored during heating native and sprouted wholemeals, as well as during heating of yeast and sourdough fermented native and sprouted wholemeals. Sprouting increased the concentration of all MR products because of an increase in reducing sugar concentrations. Although reducing sugars were lowered due to their consumption by yeasts, fermentation did not lower the furosine concentration. Sourdough fermentation unexpectedly increased furosine because the low pH caused glucose release from polysaccharides. Glyoxal, methylglyoxal and diacetyl were found to be formed as metabolites during yeast and sourdough fermentation. Another factor affecting the MR in sprouted/fermented wholemeals was revealed to be the increased amount of total free amino acids that compete with bound lysine to react with reducing sugars.
Collapse
Affiliation(s)
- Süleyman Yıltırak
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Ecem Evrim Çelik
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Evrim Özkaynak Kanmaz
- Department of Nutrition and Dietetics, Artvin Çoruh University, 08100 Seyitler, Artvin, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| |
Collapse
|
25
|
Wu X, Hu Q, Liang X, Chen J, Huan C, Fang S. Methyl jasmonate encapsulated in protein-based nanoparticles to enhance water dispersibility and used as coatings to improve cherry tomato storage. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
26
|
Abdullah, Fang J, Liu X, Javed HU, Cai J, Zhou Q, Huang Q, Xiao J. Recent advances in self-assembly behaviors of prolamins and their applications as functional delivery vehicles. Crit Rev Food Sci Nutr 2022; 64:1015-1042. [PMID: 36004584 DOI: 10.1080/10408398.2022.2113031] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Prolamins are a group of storage proteins (zeins, kafirins, hordeins, secalins, gliadins, glutenins, and avenins) found in the endosperm of cereal grains and characterized by high glutamine and proline content. With the high proportion of nonpolar amino acids (40-80%) and peculiar solubility (alcohol (60-90%), acetic acid, and alkaline solutions), prolamins exhibit tunable self-assembly behaviors. In recent years, research practices of utilizing prolamins as green building materials of functional delivery vehicles to improve the health benefits of bioactive compounds have surged due to their attractive advantages (e.g. sustainability, biocompatibility, fabrication potential, and cost-competitiveness). This article covers the recent advances in self-assembly behaviors leading to the fabrication of nanoparticles, fibers, and films in the bulk water phase, at the air-liquid interface, and under the electrostatic field. Different fabrication methods, including antisolvent precipitation, evaporation induced self-assembly, thermal treatment, pH-modulation, electrospinning, and solvent casting for assembling nanoarchitectures as functional delivery vehicles are highlighted. Emerging industrial applications by mapping patents, including encapsulation and delivery of bioactive compounds and probiotics, active packaging, Pickering emulsions, and as functional additives to develop safer, healthier, and sustainable food products are discussed. A future perspective concerning the fabrication of prolamins as advanced materials to promote their commercial food applications is proposed.
Collapse
Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Jieping Fang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Xidong Liu
- National Intellectual Property Information Service Center of Universities, Library, South China Agricultural University, Guangdong, China
| | - Hafiz Umer Javed
- School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, Guangdong, China
| | - Jiyang Cai
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Qize Zhou
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, New Jersey, USA
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| |
Collapse
|
27
|
Encapsulation of curcumin in gliadin-pectin in a core–shell nanostructure for efficient delivery of curcumin to cancer cells in vitro. Colloid Polym Sci 2022. [DOI: 10.1007/s00396-022-04998-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
28
|
Zhang X, Liang H, Li J, Li B. Fabrication of processable and edible high internal phase Pickering emulsions stabilized with gliadin/sodium carboxymethyl cellulose colloid particles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107571] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
29
|
Wang L, Wei Z, Xue C, Tang Q, Zhang T, Chang Y, Wang Y. Fucoxanthin-loaded nanoparticles composed of gliadin and chondroitin sulfate: Synthesis, characterization and stability. Food Chem 2022; 379:132163. [DOI: 10.1016/j.foodchem.2022.132163] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 12/06/2021] [Accepted: 01/12/2022] [Indexed: 01/02/2023]
|
30
|
Teimouri S, Kasapis S, Dokouhaki M. Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.025] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
31
|
Zhang Y, Xiang S, Yu H, Wang H, Tan M. Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles. Food Funct 2022; 13:2172-2183. [PMID: 35113104 DOI: 10.1039/d1fo03940g] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Gliadin, a kind of amphiphilic protein from wheat, has been widely used for stabilizing Pickering emulsions, which is easy to form colloidal particles. Herein, gliadin/propylene glycol alginate (PGA) colloidal particles (GPPs) with different gliadin/PGA ratios were developed and used as emulsifiers to prepare Pickering emulsions with an internal phase of 80% (v/v). The addition of PGA made the GPPs a tree-fruit-like morphology, increasing the particle size and changing the zeta-potential. Hydrogen bond and electrostatic interaction are the major forces between gliadin and PGA. The wettability of GPPs was improved significantly in the presence of PGA. The oil-water contact angle reached 89.5° when the gliadin/PGA ratio was 1 : 1. The emulsion could be maintained at room temperature for 6 months when the oil phase ratio (Φ) was 70%. The high stability of the Pickering emulsion could be attributed to the thin film formed by GPPs on the surface of oil droplets. The improved resistance of algal oil in emulsions against oxidation was proved as the induction time increased six times. In addition, the porous material prepared using GPPs-stabilized emulsion as the template displayed an oil absorption ability of 106.41 g g-1 and heavy metal adsorption ability of 202.71 mg g-1. Such performance implies that GPPs are highly efficient food-grade Pickering emulsifiers that may be applied in various fields.
Collapse
Affiliation(s)
- Yin Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Siyuan Xiang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Hongjin Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| |
Collapse
|
32
|
Influence of the Dispersion Medium and Cryoprotectants on the Physico-Chemical Features of Gliadin- and Zein-Based Nanoparticles. Pharmaceutics 2022; 14:pharmaceutics14020332. [PMID: 35214063 PMCID: PMC8878396 DOI: 10.3390/pharmaceutics14020332] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 02/06/2023] Open
Abstract
The evaluation of the physico-chemical features of nanocarriers is fundamental because the modulation of these parameters can influence their biological and in vivo fate. This work investigated the feasibility of saline, 5% w/v glucose and phosphate-buffered saline solution, as polar media for the development of nanoparticles made up of two vegetal proteins, zein from corn and gliadin from wheat, respectively. The physico-chemical features of the various systems were evaluated using dynamic and multiple light scattering techniques, and the results demonstrate that the 5% w/v glucose solution is a feasible medium to be used for their development. Moreover, the best formulations were characterized by the aforementioned techniques following the freeze-drying procedure. The aggregation of the zein nanoparticles prepared in water or glucose solution was prevented by using various cryoprotectants. Mannose confirmed its crucial role in the cryopreservation of the gliadin nanosystems prepared in both water and glucose solution. Sucrose and glucose emerged as additional useful excipients when they were added to gliadin nanoparticles prepared in a 5% glucose solution. Specifically, their protective effect was in the following order: mannose > sucrose > glucose. The results obtained when using specific aqueous media and cryoprotectants permitted us to develop stable zein or gliadin nanoparticles as suspension or freeze-dried formulations.
Collapse
|
33
|
Carboxymethyl chitosan incorporated with gliadin/phlorotannin nanoparticles enables the formation of new active packaging films. Int J Biol Macromol 2022; 203:40-48. [PMID: 35077750 DOI: 10.1016/j.ijbiomac.2022.01.128] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/12/2022] [Accepted: 01/19/2022] [Indexed: 01/14/2023]
Abstract
Advanced carboxymethyl chitosan (CMCS) based functional films were fabricated by involving some amounts of gliadin/phlorotannin nanoparticles (GPNPs) using a solution casting method. GPNPs were synthesized by an antisolvent precipitation approach, and they presented a spherical morphology with a mean diameter of 145.30 ± 2.06 nm. The effect of GPNPs concentration on the structural, physical, antioxidant and antimicrobial properties of CMCS-GPNPs (C-G) functional films was evaluated. It was found that the added GPNPs were homogeneously distributed over the whole CMCS matrix, allowing to reduce the free volume of the nanocomposite matrix and subsequently improve the physical properties of the final film (evidenced by mechanical and water barrier properties). FT-IR spectra indicated the intermolecular interactions, such as hydrogen bonds and electrostatic interaction, within the matrix of the nanocomposite films were increased. Impressively, the anti-ultraviolet properties, antioxidant activity and antimicrobial behaviors of the as-formed C-G functional films were greatly enhanced compared to the pure CMCS film. All these results suggested that our as-prepared C-G nanocomposite films could be a promising food packaging material.
Collapse
|
34
|
Sharma S, Parveen R, Chatterji BP. Toxicology of Nanoparticles in Drug Delivery. CURRENT PATHOBIOLOGY REPORTS 2021; 9:133-144. [PMID: 34840918 PMCID: PMC8611175 DOI: 10.1007/s40139-021-00227-z] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Accepted: 10/19/2021] [Indexed: 12/17/2022]
Abstract
Nanoparticles have revolutionized biomedicine especially in the field of drug delivery due to their intriguing properties such as systemic stability, level of solubility, and target site specificity. It can, however, be both beneficial and damaging depending on the properties in different environments, thus highlighting the importance of nanotoxicology studies before use in humans. Different types of nanoparticles have been used in drug delivery, and this review summarizes the recent toxicity studies of these nanoparticles. The toxicological evaluation of three widely used nanoparticles in drug delivery that are metal, lipid, and protein nanoparticles has been discussed in detail. Studies have recorded several toxic effects of various nanoparticles such as metal-based nanoparticles have been linked to increased oxidative stress and have the potential to infiltrate the cell nucleus and protein-based nanoparticles have been observed to have hepatotoxicity and nephrotoxicity as their adverse effects. Considering the increasing application of nanoparticles in drug delivery and the growing concerns of regulatory authorities regarding the toxicity of nanocarriers in living organisms, it requires urgent attention to identify the gap in toxicity studies. The review highlights the gap in toxicity studies and potential focus areas to overcome the existing challenges.
Collapse
Affiliation(s)
- Swati Sharma
- St. Xavier's College, Mumbai, Maharashtra 400001 India
| | - Roza Parveen
- School of Engineering, Ajeenkya DY Patil University, Pune, Maharashtra 412105 India
| | | |
Collapse
|
35
|
Cai M, Zhang G, Wang J, Li C, Cui H, Lin L. Application of glycyrrhiza polysaccharide nanofibers loaded with tea tree essential oil/ gliadin nanoparticles in meat preservation. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101270] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
36
|
Improving Physicochemical Stability of Quercetin-Loaded Hollow Zein Particles with Chitosan/Pectin Complex Coating. Antioxidants (Basel) 2021; 10:antiox10091476. [PMID: 34573108 PMCID: PMC8470427 DOI: 10.3390/antiox10091476] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/13/2021] [Accepted: 09/13/2021] [Indexed: 11/16/2022] Open
Abstract
Hollow nanoparticles are preferred over solid ones for their high loading capabilities, sustained release and low density. Hollow zein particles are susceptible to aggregation with a slight variation in the ionic strength, pH and temperature of the medium. This study was aimed to fabricate quercetin-loaded hollow zein particles with chitosan and pectin coating to improve their physicochemical stability. Quercetin as a model flavonoid had a loading efficiency and capacity of about 86–94% and 2.22–5.89%, respectively. Infrared and X-ray diffraction investigations revealed the interaction of quercetin with zein and the change in its physical state from crystalline to amorphous upon incorporation in the composite particles. The chitosan/pectin coating improved the stability of quercetin-loaded hollow zein particles against heat treatment, sodium chloride and in a wide range of pH. The complex coating protected quercetin that was encapsulated in hollow zein particles from free radicals in the aqueous medium and enhanced its DPPH radical scavenging ability. The entrapment of quercetin in the particles improved its storage and photochemical stability. The storage stability of entrapped quercetin was enhanced both at 25 and 45 °C in hollow zein particles coated with chitosan and pectin. Therefore, composite hollow zein particles fabricated with a combination of polysaccharides can expand their role in the encapsulation, protection and delivery of bioactive components.
Collapse
|
37
|
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106758] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
38
|
Properties and Applications of Nanoparticles from Plant Proteins. MATERIALS 2021; 14:ma14133607. [PMID: 34203348 PMCID: PMC8269707 DOI: 10.3390/ma14133607] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/12/2021] [Accepted: 06/23/2021] [Indexed: 12/15/2022]
Abstract
Nanoparticles from plant proteins are preferred over carbohydrates and synthetic polymeric-based materials for food, medical and other applications. In addition to their large availability and relatively low cost, plant proteins offer higher possibilities for surface modifications and functionalizing various biomolecules for specific applications. Plant proteins also avoid the immunogenic responses associated with the use of animal proteins. However, the sources of plant proteins are very diverse, and proteins from each source have distinct structures, properties and processing requirements. While proteins from corn (zein) and wheat (gliadin) are soluble in aqueous ethanol, most other plant proteins are insoluble in aqueous conditions. Apart from zein and gliadin nanoparticles (which are relatively easy to prepare), soy proteins, wheat glutenin and proteins from several legumes have been made into nanoparticles. The extraction of soluble proteins, hydrolyzing with alkali and acids, conjugation with other biopolymers, and newer techniques such as microfluidization and electrospraying have been adopted to develop plant protein nanoparticles. Solid, hollow, and core-shell nanoparticles with varying sizes and physical and chemical properties have been developed. Most plant protein nanoparticles have been used as carriers for drugs and as biomolecules for controlled release applications and for stabilizing food emulsions. This review provides an overview of the approaches used to prepare nanoparticles from plant proteins, and their properties and potential applications. The review's specific focus is on the preparation methods and applications, rather than the properties of the proteins, which have been reported in detail in other publications.
Collapse
|
39
|
Herrera MG, Nicoletti F, Gras M, Dörfler PW, Tonali N, Hannappel Y, Ennen I, Hütten A, Hellweg T, Lammers KM, Dodero VI. Pepsin Digest of Gliadin Forms Spontaneously Amyloid-Like Nanostructures Influencing the Expression of Selected Pro-Inflammatory, Chemoattractant, and Apoptotic Genes in Caco-2 Cells: Implications for Gluten-Related Disorders. Mol Nutr Food Res 2021; 65:e2100200. [PMID: 34110092 DOI: 10.1002/mnfr.202100200] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 05/05/2021] [Indexed: 12/11/2022]
Abstract
SCOPE Proteolysis-resistant gliadin peptides are intensely investigated in biomedical research relates to celiac disease and gluten-related disorders. Herein, the first integrated supramolecular investigation of pepsin-digested gliadin peptides (p-gliadin) is presented in combination with its functional behavior in the Caco-2 cell line. METHODS AND RESULTS First, gliadins are degraded by pepsin at pH 3, and the physicochemical properties of p-gliadin are compared with gliadin. An integrated approach using interfacial, spectroscopic, and microscopic techniques reveals that the p-gliadin forms spontaneously soluble large supramolecular structures, mainly oligomers and fibrils, capable of binding amyloid-sensitive dyes. The self-assembly of p-gliadin starts at a concentration of 0.40 µg mL-1 . Second, the stimulation of Caco-2 cells with the p-gliadin supramolecular system is performed, and the mRNA expression levels of a panel of genes are tested. The experiments show that p-gliadin composed of supramolecular structures triggers significant mRNA up-regulation (p < 0.05) of pro-apoptotic biomarkers (ratio Bcl2/Bak-1), chemokines (CCL2, CCL3, CCL4, CCL5, CXCL8), and the chemokine receptor CXCR3. CONCLUSIONS This work demonstrates that p-gliadin is interfacial active, forming spontaneously amyloid-type structures that trigger genes in the Caco-2 cell line involved in recruiting specialized immune cells.
Collapse
Affiliation(s)
- Maria Georgina Herrera
- Department of Chemistry, Organic Chemistry III, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany.,Institute of Biological Chemistry and Physical Chemistry, Dr. Alejandro Paladini, University of Buenos Aires-CONICET, Buenos Aires, C1113AAD, Argentina
| | - Francesco Nicoletti
- Department of Chemistry, Organic Chemistry III, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany
| | - Marion Gras
- Department of Chemistry, Organic Chemistry III, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany.,Department of Chemistry, Physical and Biophysical Chemistry, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany
| | - Philipp W Dörfler
- Department of Chemistry, Organic Chemistry III, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany
| | - Nicolo Tonali
- Department of Chemistry, Organic Chemistry III, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany.,Faculté de Pharmacie, Université Paris-Saclay, BioCIS, 5 rue Jean-Baptiste Clément, Châtenay-Malabry, 92296, France
| | - Yvonne Hannappel
- Department of Chemistry, Physical and Biophysical Chemistry, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany
| | - Inga Ennen
- Department of Physics, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany
| | - Andreas Hütten
- Department of Physics, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany
| | - Thomas Hellweg
- Department of Chemistry, Physical and Biophysical Chemistry, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany
| | - Karen M Lammers
- Department of Chemistry, Organic Chemistry III, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany.,Tubascan Ltd., Science Park 106, Amsterdam, 1098 XG, the Netherlands
| | - Veronica I Dodero
- Department of Chemistry, Organic Chemistry III, Bielefeld University, Universitätsstr. 25, Bielefeld, 33615, Germany
| |
Collapse
|
40
|
Development of polyoxyethylene (2) oleyl ether-gliadin nanoparticles: Characterization and in vitro cytotoxicity. Eur J Pharm Sci 2021; 162:105849. [PMID: 33857638 DOI: 10.1016/j.ejps.2021.105849] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 03/10/2021] [Accepted: 04/09/2021] [Indexed: 12/27/2022]
Abstract
Natural polymers have been widely investigated as materials for the delivery of active compounds as a consequence of their biocompatibility, low-cost and the opportunity they furnish to obtain micro- and nanostructures. In this investigation, commercial wheat gliadin was used as raw material with the aim of obtaining a vegetal protein-based nanoformulation to be used for various applications. The influence of non-ionic and anionic surfactants on the physico-chemical properties of gliadin nanoparticles was evaluated in order to propose a suitable candidate able to stabilize the colloidal structure. The use of Super Refined polyoxyethylene (2) oleyl ether gave the best results, promoting the formation of spherical-shaped nanosystems with a narrow size distribution. The oleyl ether-based emulsifier prevented the destabilization of the colloidal systems when pH- and temperature-dependent stress was applied. A freeze-dried formulation was obtained when mannose was used as a cryoprotectant. Polyoxyethylene (2) oleyl ether-stabilized nanosystems were shown to retain and release both hydrophilic and lipophilic model compounds in a controlled manner. The cytotoxicity of the surfactant-free and polyoxyethylene (2) oleyl ether-stabilized gliadin based nanosystems was assessed on human cells, both normal and tumoural, in order to investigate the concentrations of particles that can be used during in vitro experiments. Polyoxyethylene (2) oleyl ether-stabilized gliadin-based nanosystems are promising carriers for the delivery of several active compounds.
Collapse
|
41
|
Zheng W, Chen ZP, Yang YH, Yang R, Yang TD, Lai PL, Chen TL, Qiu SL, Wang SY, Liao L. Improved stabilization of coix seed oil in a nanocage-coating framework based on gliadin-carboxymethyl chitosan-Ca 2. Carbohydr Polym 2021; 257:117557. [PMID: 33541626 DOI: 10.1016/j.carbpol.2020.117557] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 12/02/2020] [Accepted: 12/20/2020] [Indexed: 11/26/2022]
Abstract
Coix seed oil (CSO) is easily suffered functional-loss by oxidation and hydrothermal-treatment. The environmental stable nanocage-coating-CSO particles (OGC-Ca) by the frameworks consist of gliadins, carboxymethyl chitosan (CMCS) and Ca2+ were investigated. Results showed Ca2+ was the key controller for fabricating this nanocage-coating-frameworks, bridging macromolecule-chains with electrostatic interaction and hydrogen bonds, detected by FTIR, CD, DSC and XRD. SEM displayed new-formed velvet-like twigs after cross-linking CMCS to gliadins. Ca2+ assisted the nanocage-coating by significant down-sizing conversion OGC to OGC-Ca with consumption of twigs. OGC-Ca displayed a good stability towards heat (60-80 °C, 0-80 min), pH (3-8), NaCl (0-0.5 mM), storage (4/25 °C, 12 days), and a reduce of the pre-oxidation value of CSO in water and the improved controlled release of CSO in simulated GI tract. It illustrated GC-Ca frameworks would be a suitable delivery carrier for the CSO like pharmaceuticals and nutraceuticals for the food or medical use.
Collapse
Affiliation(s)
- Wenyu Zheng
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Zhan-Peng Chen
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Yan-Hong Yang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, People's Republic of China
| | - Rong Yang
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Tu-di Yang
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Pei-Li Lai
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Tong-Lin Chen
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Shui-Ling Qiu
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Shao-Yun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, People's Republic of China.
| | - Lan Liao
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China; College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, People's Republic of China.
| |
Collapse
|
42
|
Wang Q, Tang Y, Yang Y, Lei L, Zhao J, Zhang Y, Li L, Wang Q, Ming J. Combined effects of quercetin and sodium chloride concentrations on wheat gliadin structure and physicochemical properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2511-2518. [PMID: 33063332 DOI: 10.1002/jsfa.10877] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 09/27/2020] [Accepted: 10/15/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Polyphenols may interact with protein via covalent bonds and non-covalent interactions, improving the structures and functional properties of the protein. The cross-linking between the polyphenol and protein is susceptible to salt (sodium chloride, NaCl) concentrations. Our study investigated the combined effects of quercetin (Q) and NaCl concentrations on wheat gliadin (G) structure and physicochemical properties. RESULTS Q and NaCl addition resulted in a more compact protein microstructure. The improved foaming and emulsifying properties indicated that the modified G might be potent as a novel surface-active agent. Differential scanning calorimetry analysis indicated that Q protected the thermal stability from destruction at 50 and 200 mmol L-1 NaCl concentrations, with narrower protein denaturation peaks. Fourier transform infrared and the Raman spectral analyses showed the secondary structural and microenvironmental changes of G. NaCl addition imparted a rearrangement of hydrogen bonds in the polypeptide chain and the disorder of protein structure, whereas Q enhanced the transition from β-sheets and random coils to α-helices and β-turns, forming a more ordered structure. Moreover, the interaction between G and Q resulted in significant disulfide bridges conformational rearrangements in the protein. CONCLUSION The results showed the benefits of natural food additives in food processing, which might have potential in improving the structure and physicochemical properties of protein-based foods. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Qiming Wang
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| | - Yuwan Tang
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| | - Yaxuan Yang
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, People's Republic of China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| |
Collapse
|
43
|
Mehryar L, Esmaiili M, Zeynali F, Imani M, Sadeghi R. Fabrication and characterization of sunflower protein isolate nanoparticles, and their potential for encapsulation and sustainable release of curcumin. Food Chem 2021; 355:129572. [PMID: 33799269 DOI: 10.1016/j.foodchem.2021.129572] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 02/20/2021] [Accepted: 03/07/2021] [Indexed: 11/19/2022]
Abstract
In this research, first, the effects of two desolvating agents (ethanol and methanol) at three temperature values (4, 25, and 50 °C) on the fabrication of sunflower protein isolate (SnPI) nanoparticles were studied using a desolvation method. Second, the ability of the nanoparticles to encapsulate curcumin was investigated. Results showed that ethanol led to smaller nanoparticles compared to methanol as the desolvating agent at 4 and 50 °C. However, at 25 °C, ethanol formed the most uniform nanoparticles with the lowest polydispersity index (0.188 ± 0.091) and particle size of 174.64 ± 30.61 nm. The encapsulation efficiency was in the range of 39.1 to 95.4% according to the fabrication condition and curcumin-to-protein mass ratio. A biphasic trend of curcumin release from nanoparticles was observed; in which, over 50% of curcumin was released from the curcumin-loaded nanoparticles in the first 2 h, which is attributed to the burst effect of the protein matrix.
Collapse
Affiliation(s)
- Laleh Mehryar
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mohsen Esmaiili
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | - Fariba Zeynali
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mehdi Imani
- Department of Basic Sciences, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rohollah Sadeghi
- Bi-School of Food Science [currently Department of Animal, Veterinary and Food Science], College of Agricultural and Life Sciences, University of Idaho, Moscow, ID 83844, USA.
| |
Collapse
|
44
|
Song J, Sun C, Gul K, Mata A, Fang Y. Prolamin-based complexes: Structure design and food-related applications. Compr Rev Food Sci Food Saf 2021; 20:1120-1149. [PMID: 33569884 DOI: 10.1111/1541-4337.12713] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 12/04/2020] [Accepted: 12/07/2020] [Indexed: 12/12/2022]
Abstract
Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin-based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water-soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin-based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin-based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure-function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food.
Collapse
Affiliation(s)
- Jingru Song
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| |
Collapse
|
45
|
Zhu X, Chen Y, Hu Y, Han Y, Xu J, Zhao Y, Chen X, Li B. Tuning the molecular interactions between gliadin and tannic acid to prepare Pickering stabilizers with improved emulsifying properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106179] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
46
|
Voci S, Fresta M, Cosco D. Gliadins as versatile biomaterials for drug delivery applications. J Control Release 2021; 329:385-400. [DOI: 10.1016/j.jconrel.2020.11.048] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 12/12/2022]
|
47
|
Luo Y, Wang Q, Zhang Y. Biopolymer-Based Nanotechnology Approaches To Deliver Bioactive Compounds for Food Applications: A Perspective on the Past, Present, and Future. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12993-13000. [PMID: 32134655 DOI: 10.1021/acs.jafc.0c00277] [Citation(s) in RCA: 97] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Food nanotechnology is an emerging and rapidly evolving field that encompasses an extremely broad range of disciplines and has found various applications in different food sectors. The objective of this perspective is to update the current knowledge on the nanotechnology-based approaches to prepare delivery vehicles for bioactive compounds. Research progress on the development of nanoparticles made from food biopolymers (i.e., protein and polysaccharide) is particularly highlighted. In addition, two types of most recently developed nanoscale delivery systems, i.e., protein-polysaccharide complex and lipid-biopolymer hybrid nanoparticles, are introduced, and their relevant applications are discussed. Finally, suggestions for future research directions on developing safe, effective, and edible nanoscale delivery vehicles for food applications are provided.
Collapse
Affiliation(s)
- Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06259, United States
| | - Qin Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| |
Collapse
|
48
|
Chen Y, Xue J, Luo Y. Encapsulation of Phloretin in a Ternary Nanocomplex Prepared with Phytoglycogen-Caseinate-Pectin via Electrostatic Interactions and Chemical Cross-Linking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13221-13230. [PMID: 32255614 DOI: 10.1021/acs.jafc.9b07123] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this study, we chemically modified a phytoglycogen structure to introduce negative surface charge via carboxymethylation (CMPG) and then prepared CMPG-based ternary nanocomplex particles through electrostatic interactions with sodium caseinate (core) and chemical cross-linking with pectin (shell). The chemical cross-linking process by glutaradehyde was systematically optimized under various temperatures and durations. The cross-linked ternary nanocomplex was comprehensively characterized, and our results showed that it had a size of 86 nm with a spherical shape, smooth surface, homogeneous distribution, and negative surface charge. The chemical cross-linking process significantly improved colloidal stability of the nanocomplex under simulated gastrointestinal fluids with digestive enzymes. The as-prepared nanocomplex exhibited exceptional capability to encapsulate phloretin, a natural dihydrochalcone, as a model lipophilic bioactive compound. The nanocomplex not only showed a slow and sustained kinetic release of phloretin under simulated gastrointestinal fluids but also dramatically enhanced its antioxidant activity under an aqueous environment compared to pure phloretin dissolved in ethanol. Findings from this work revealed the promising features of the as-prepared ternary nanocomplex as a potential oral delivery system for lipophilic bioactive compounds.
Collapse
Affiliation(s)
- Yuhao Chen
- Department of Nutritional Sciences, University of Connecticut, 27 Manter Road, Storrs, Connecticut 06269, United States
| | - Jingyi Xue
- Department of Nutritional Sciences, University of Connecticut, 27 Manter Road, Storrs, Connecticut 06269, United States
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, 27 Manter Road, Storrs, Connecticut 06269, United States
| |
Collapse
|
49
|
He A, Guan X, Song H, Li S, Huang K. Encapsulation of (−)-epigallocatechin-gallate (EGCG) in hordein nanoparticles. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100727] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
50
|
Cheng C, Gao Y, Wu Z, Miao J, Gao H, Ma L, Zou L, Peng S, Liu C, Liu W. Gliadin Nanoparticles Pickering Emulgels for β-Carotene Delivery: Effect of Particle Concentration on the Stability and Bioaccessibility. Molecules 2020; 25:molecules25184188. [PMID: 32932691 PMCID: PMC7570780 DOI: 10.3390/molecules25184188] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/08/2020] [Accepted: 09/11/2020] [Indexed: 01/25/2023] Open
Abstract
β-carotene is a promising natural active ingredient for optimum human health. However, the insolubility in water, low oral bioavailability, and instability in oxygen, heat, and light are key factors to limit its application as incorporation into functional foods. Therefore, gliadin nanoparticles (GNPs) Pickering emulgels were chosen as food-grade β-carotene delivery systems. The objectives of the present study were to investigate the influence of GNPs concentration on the rheological properties, stability, and simulated gastrointestinal fate of β-carotene of Pickering emulgels. The formulations of Pickering emulgels at low GNPs concentration had better fluidity, whereas at high GNPs concentration, they had stronger gel structures. Furthermore, the thermal stability of β-carotene loaded in Pickering emulgels after two pasteurization treatments was significantly improved with the increase of GNPs concentration. The Pickering emulgels stabilized with higher GNPs concentration could improve the protection and bioaccessibility of β-carotene after different storage conditions. This study demonstrated the tremendous potential of GNPs Pickering emulgels to carry β-carotene.
Collapse
Affiliation(s)
- Ce Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Yi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Jinyu Miao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Li Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
- Correspondence: ; Tel.: +86-791-88305872-8106
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
| |
Collapse
|