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Cheng X, Meng F, Lou M, Peng R, Zou M, Zhang H, Wu Y, Wang H, Xu J, Jiang L. Development of Novel Nanocarriers by Ultrasound and Ethanol-Assisted Soy Protein Isolate: Enhancing the Resistance of Lutein to Environmental Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5912-5925. [PMID: 38446598 DOI: 10.1021/acs.jafc.3c09415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/08/2024]
Abstract
The aim of this work was to investigate the effects of the processing sequence of ultrasound and ethanol on the physicochemical properties of soy protein isolate (SPI), which were further evaluated for the morphology and stability of SPI-lutein coassembled nanoparticles. The results showed that the sequence of ultrasound followed by ethanol treatment was the optimal one. The samples were subjected to ultrasonication followed by subunit disassembly and reassembly induced by 40% (v/v) ethanol, with the resulting molecular unfolding and subsequent aggregation being attributed to intramolecular hydrogen bonds. The recombined nanoparticles had smaller particle size (142.43 ± 2.91 nm) and turbidity (0.16 ± 0.01), and the exposure of more hydrophobic groups (H0 = 6221.00 ± 130.20) induced a shift of SPI structure toward a more ordered direction. The homogeneous and stable particle provided excellent stability for the loading of lutein. The bioaccessibility (from 25.48 ± 2.35 to 65.85 ± 1.78%) and release rate of lutein were modulated in gastrointestinal digestion experiments. Our discoveries provide a new perspective for the development of combined physicochemical modification of proteins as nanocarriers in functional foods.
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Affiliation(s)
- Xiaoyi Cheng
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fanda Meng
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Muyu Lou
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ruiqi Peng
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mingxi Zou
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hezhen Zhang
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yi Wu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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2
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Liu Y, Chen J, Li H, Wang Y. Nanocomplexes film composed of gallic acid loaded ovalbumin/chitosan nanoparticles and pectin with excellent antibacterial activity: Preparation, characterization and application in coating preservation of salmon fillets. Int J Biol Macromol 2024; 259:128934. [PMID: 38143052 DOI: 10.1016/j.ijbiomac.2023.128934] [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: 08/29/2023] [Revised: 12/06/2023] [Accepted: 12/19/2023] [Indexed: 12/26/2023]
Abstract
Active packaging has been recognized as an effective approach to extend the shelf life of food, but the rapid release of active substances limits the preservation effect. In this study, gallic acid (GA)-loaded ovalbumin (OVA)/chitosan (CS) nanoparticles with slow-release properties were prepared and embedded into the pectin matrix to refine the rapid release of GA in the pectin and elongate the shelf life of salmon fillets. Our results showed that GA could be released continuously from the OVA/CS nanoparticles. The pectin film incorporated with GA-loaded OVA/CS nanoparticles exhibited good light barrier and mechanical properties. The opacity value of the film reached 1.65 ± 0.06 UA/mm, and the tensile strength and elongation at break were 15.97 ± 1.55 MPa and 7.29 ± 0.42 %, respectively. In addition, the pectin film combined with GA-loaded OVA/CS nanoparticles showed improved antibacterial activity against two common biogenic amine-producing bacteria (Morganella morganii and Escherichia coli). Moreover, the nanocomposite film delayed salmon fillets' biogenic amine generation, and the shelf life was extended by 3 days compared with the control group. These promising properties supported using the GA-loaded OVA/CS nanoparticle-pectin films as preservation materials for fish.
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Affiliation(s)
- Yanan Liu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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3
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Ren J, Wu H, Lu Z, Qin Q, Jiao X, Meng G, Liu W, Li G. pH-driven preparation of pea protein isolate-curcumin nanoparticles effectively enhances antitumor activity. Int J Biol Macromol 2024; 256:128383. [PMID: 38000617 DOI: 10.1016/j.ijbiomac.2023.128383] [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: 08/02/2023] [Revised: 10/30/2023] [Accepted: 11/21/2023] [Indexed: 11/26/2023]
Abstract
Soluble pea protein isolate-curcumin nanoparticles were successfully prepared at a novel pH combination, with encapsulation efficiency and drug loading amount of 95.69 ± 1.63 % and 32.73 ± 0.56 μg/mg, respectively, resulting in >4000-fold increase in the water solubility of curcumin. The encapsulation propensity and interaction mechanism of pea protein isolates with curcumin and colchicine were comparatively evaluated by structural characterization, molecular dynamics simulations and molecular docking. The results showed that the nanoparticles formed by curcumin and colchicine with pea protein isolates were mainly driven by hydrogen bonding and hydrophobic interactions, and the binding process did not alter the secondary structure of pea protein. In contrast, pea protein isolate-curcumin nanoparticles exhibited smaller particle size, lower RMSD value, lower binding Gibbs free energy and greater structural stability. Therefore, pea protein isolate is a suitable encapsulation material for hydrophobic compounds. Furthermore, the pea protein isolate-curcumin nanoparticles showed remarkably enhanced antitumor activity, as evidenced by a significant reduction in IC50, and the anti-tumor mechanism of it involved the ROS-induced mitochondria-mediated caspase cascade apoptosis pathway. These findings provide insights into the development of pea protein-based delivery systems and the possibility of a broader application of curcumin in antitumor activity.
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Affiliation(s)
- Jie Ren
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Hanshuo Wu
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Zhihao Lu
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Qingyu Qin
- Engineering Laboratory for Agro Biomass Recycling & Valorizing, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Xinru Jiao
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Ganlu Meng
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Wenying Liu
- Engineering Laboratory for Agro Biomass Recycling & Valorizing, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Guoming Li
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China.
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4
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Li X, He Y, Zhang S, Gu Q, McClements DJ, Chen S, Liu X, Liu F. Lactoferrin-Based Ternary Composite Nanoparticles with Enhanced Dispersibility and Stability for Curcumin Delivery. ACS APPLIED MATERIALS & INTERFACES 2023; 15:18166-18181. [PMID: 36893425 DOI: 10.1021/acsami.2c20816] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Curcumin has been reported to exhibit free radical antioxidant, anti-inflammatory, and anticancer activities, which are beneficial for nutraceutical applications. However, its application for this purpose is limited by its poor water solubility, stability, and bioavailability. These problems can be overcome using food-grade colloidal particles that encapsulate, protect, and deliver curcumin. These colloidal particles can be assembled from structure-forming food components that may also exhibit protective effects, such as proteins, polysaccharides, and polyphenols. In this study, lactoferrin (LF), (-)-epigallocatechin gallate (EGCG), and hyaluronic acid (HA) were used to fabricate composite nanoparticles using a simple pH-shift method. We showed that curcumin could be successfully loaded into these LF-EGCG-HA nanoparticles (d = 145 nm). The encapsulation efficiency (86%) and loading capacity (5.8%) of curcumin within these nanoparticles were relatively high. Encapsulation improved the thermal, light, and storage stabilities of the curcumin. Moreover, the curcumin-loaded nanoparticles exhibited good redispersibility after dehydration. The in vitro digestion properties, cellular uptake, and anticancer effects of the curcumin-loaded nanoparticles were then explored. Compared to free curcumin, the bioaccessibility and cellular uptake of the curcumin were significantly improved after encapsulation in the nanoparticles. Furthermore, the nanoparticles significantly promoted the apoptosis of colorectal cancer cells. This study suggests that food-grade biopolymer nanoparticles can be used to improve the bioavailability and bioactivity of an important nutraceutical.
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Affiliation(s)
- Xueqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yiyang He
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Sairui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Qingzhuo Gu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Shuai Chen
- School of Public Health, Wuhan University, Wuhan 430000, Hubei, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
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Zhang Y, Guo Y, Liu F, Luo Y. Recent development of egg protein fractions and individual proteins as encapsulant materials for delivery of bioactives. Food Chem 2023; 403:134353. [DOI: 10.1016/j.foodchem.2022.134353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/14/2022] [Accepted: 09/17/2022] [Indexed: 10/14/2022]
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6
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Zhang R, Han Y, Xie W, Liu F, Chen S. Advances in Protein-Based Nanocarriers of Bioactive Compounds: From Microscopic Molecular Principles to Macroscopical Structural and Functional Attributes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6354-6367. [PMID: 35603429 DOI: 10.1021/acs.jafc.2c01936] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Many proteins can be used to fabricate nanocarriers for encapsulation, protection, and controlled release of nutraceuticals. This review examined the protein-based nanocarriers from microscopic molecular characteristics to the macroscopical structural and functional attributes. Structural, physical, and chemical properties of protein-based nanocarriers were introduced in detail. The spatial size, shape, water dispersibility, colloidal stability, etc. of protein-based nanocarriers were largely determined by the molecular physicochemical principles of protein. Different preparative techniques, including antisolvent precipitation, pH-driven, electrospray, and gelation methods, among others, can be used to fabricate different protein-based nanocarriers. Various modifications based on physical, chemical, and enzymatic approaches can be used to improve the functional performance of these nanocarriers. Protein is a natural resource with a wide range of sources, including plant, animal, and microbial, which are usually used to fabricate the nanocarriers. Protein-based nanocarriers have many advantages in aid of the application of bioactive ingredients to the medical, food, and cosmetic industries.
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Affiliation(s)
- Ruyi Zhang
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
| | - Yahong Han
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Weijie Xie
- Shanghai Mental Health Centre, School of Medicine, Shanghai Jiao Tong University, Shanghai 200011, People's Republic of China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Shuai Chen
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
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Maurya VK, Shakya A, Bashir K, Kushwaha SC, McClements DJ. Vitamin A fortification: Recent advances in encapsulation technologies. Compr Rev Food Sci Food Saf 2022; 21:2772-2819. [PMID: 35384290 DOI: 10.1111/1541-4337.12941] [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: 11/11/2021] [Revised: 02/14/2022] [Accepted: 02/22/2022] [Indexed: 11/26/2022]
Abstract
Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 μ $ \umu $ g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - Amita Shakya
- Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.,Division of Biotechnology, Cytogene Research & Development, Lucknow, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Satish Chand Kushwaha
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.,Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
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8
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Visentini FF, Perez AA, Santiago LG. Bioactive compounds: Application of albumin nanocarriers as delivery systems. Crit Rev Food Sci Nutr 2022; 63:7238-7268. [PMID: 35238254 DOI: 10.1080/10408398.2022.2045471] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Enriched products with bioactive compounds (BCs) show the capacity to produce a wide range of possible health effects. Most BCs are essentially hydrophobic and sensitive to environmental factors; so, encapsulation becomes a strategy to solve these problems. Many globular proteins have the intrinsic ability to bind, protect, encapsulate, and introduce BCs into nutraceutical or pharmaceutical matrices. Among them, albumins as human serum albumin (HSA), bovine serum albumin (BSA), ovalbumin (OVA) and α-lactalbumin (ALA) are widely abundant, available, and applied in many industrial sectors, becoming promissory materials to encapsulate BCs. Therefore, this review focuses on researches about the main groups of natural origin BCs (namely phenolic compounds, lipids, vitamins, and carotenoids), the different types of nanostructures based on albumins to encapsulate them and the main fields of application for BCs-loaded albumin systems. In this context, phenolic compounds (catechins, quercetin, and chrysin) are the most extensively BCs studied and encapsulated in albumin-based nanocarriers. Other extensively studied subgroups are stilbenes and curcuminoids. Regarding lipids and vitamins; terpenes, carotenoids (β-carotene), and xanthophylls (astaxanthin) are the most considered. The main application areas of BCs are related to their antitumor, anti-inflammatory, and antioxidant properties. Finally, BSA is the most used albumin to produced BCs-loaded nanocarriers.
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Affiliation(s)
- Flavia F Visentini
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Adrián A Perez
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Liliana G Santiago
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
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9
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Li H, Zhang X, Zhao C, Zhang H, Chi Y, Wang L, Zhang H, Bai S, Zhang X. Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112480] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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10
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Evaluation of ovalbumin nanocarriers to promote the vehiculization and antifungal properties of cinnamaldehyde in aqueous media. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112224] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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11
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Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life. Food Res Int 2021; 148:110597. [PMID: 34507742 DOI: 10.1016/j.foodres.2021.110597] [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: 03/15/2021] [Revised: 06/28/2021] [Accepted: 07/06/2021] [Indexed: 11/22/2022]
Abstract
This work is aimed to obtain nanocomplexes based on egg white protein nanoparticles (EWPn) and bioactive compounds (BC), carvacrol (CAR), thymol (THY) and trans-cinnamaldehyde (CIN), and evaluate their application as antifungal edible coatings on preservative-free breads. The nanocomplex formation was studied through stoichiometry, affinity, colloidal behavior, morphology, and encapsulation efficiency (EE, %). Rounded-shape nanocomplexes with particle sizes < 100 nm were obtained. The EE values were similar for all BC (>83%). Furthermore, the in vitro antifungal activity of the nanocomplexes was verified using the Aspergillus niger species. The nanocomplexes were applied as coatings onto the crust of preservative-free breads, which were stored for 7 days (at 25 °C). The coatings had no impact on the physicochemical properties of the bread loaves (moisture, aw, texture, and color). Finally, the coatings based on EWPn-THY and EWPn-CAR nanocomplexes showed higher antifungal efficacy, extending the bread shelf life after 7 days.
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Van Gheluwe L, Buchy E, Chourpa I, Munnier E. Three-Step Synthesis of a Redox-Responsive Blend of PEG- block-PLA and PLA and Application to the Nanoencapsulation of Retinol. Polymers (Basel) 2020; 12:E2350. [PMID: 33066418 PMCID: PMC7602167 DOI: 10.3390/polym12102350] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/01/2020] [Accepted: 10/12/2020] [Indexed: 01/06/2023] Open
Abstract
Smart polymeric nanocarriers have been developed to deliver therapeutic agents directly to the intended site of action, with superior efficacy. Herein, a mixture of poly(lactide) (PLA) and redox-responsive poly(ethylene glycol)-block-poly(lactide) (PEG-block-PLA) containing a disulfide bond was synthesized in three steps. The nanoprecipitation method was used to prepare an aqueous suspension of polymeric nanocarriers with a hydrodynamic diameter close to 100 nm. Retinol, an anti-aging agent very common in cosmetics, was loaded into these smart nanocarriers as a model to measure their capacity to encapsulate and to protect a lipophilic active molecule. Retinol was encapsulated with a high efficiency with final loading close to 10% w/w. The stimuli-responsive behavior of these nanocarriers was demonstrated in vitro, in the presence of l-Glutathione, susceptible to break of disulfide bond. The toxicity was low on human keratinocytes in vitro and was mainly related to the active molecule. Those results show that it is not necessary to use 100% of smart copolymer in a nanosystem to obtain a triggered release of their content.
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Affiliation(s)
- Louise Van Gheluwe
- EA 6295 Nanomédicaments et Nanosondes, Faculté de Pharmacie, Université de Tours, 31 Avenue Monge, 37 200 Tours, France; (L.V.G.); (I.C.)
| | - Eric Buchy
- Laboratoires Eriger, 39 Rue des Granges Galand, 37550 Saint-Avertin, France;
| | - Igor Chourpa
- EA 6295 Nanomédicaments et Nanosondes, Faculté de Pharmacie, Université de Tours, 31 Avenue Monge, 37 200 Tours, France; (L.V.G.); (I.C.)
| | - Emilie Munnier
- EA 6295 Nanomédicaments et Nanosondes, Faculté de Pharmacie, Université de Tours, 31 Avenue Monge, 37 200 Tours, France; (L.V.G.); (I.C.)
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Feng J, Xu H, Zhang L, Wang H, Liu S, Liu Y, Hou W, Li C. Development of Nanocomplexes for Curcumin Vehiculization Using Ovalbumin and Sodium Alginate as Building Blocks: Improved Stability, Bioaccessibility, and Antioxidant Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:379-390. [PMID: 30566342 DOI: 10.1021/acs.jafc.8b02567] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Type I (Complex I) and type II nanocomplexes (Complex II) were created in this work for curcumin (Cur) delivery using ovalbumin (OVA, 1.0% w/w) and sodium alginate (ALG, 0.5% w/w) as building blocks. OVA was heated at 90 °C for 5 min at pH 7.0 and then coated with ALG at pH 4.2 to produce Complex I; OVA-ALG electrostatic complex was created at pH 4.0, which was treated at 90 °C for 5 min thereafter yielding Complex II. Complex I presented an irregular elliptical shape with a diameter of ∼250 nm, whereas Complex II adopted a defined spherical structure of a smaller size (∼200 nm). Complex II did not dissociate at the pH range of 5-7, which was different from Complex I. Cur was loaded into the nonpolar matrix of nanocomplexes through hydrogen bonding and hydrophobic interactions, and Complex II displayed a higher loading capacity than Complex I. Nanocomplexes were resistant to pepsinolysis during simulated gastrointestinal digestion, which enhanced the stability and controlled release of loaded Cur, thereby improving Cur bioaccessibility from ∼20% (free form) to ∼60%. Additionally, nanocomplexes contributed to the cellular antioxidant activity (CAA) of Cur by promoting its cellular uptake. The CAA of Cur was also better preserved in nanocomplexes especially in Complex II after digestion owing to the increased stability and bioaccessibility. Results from this work highlighted the effect of nanocomplex encapsulation on the performance of Cur and revealed the critical role of preparation method in the physicochemical attributes of nanocomplexes.
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Affiliation(s)
- Jin Feng
- Department of Functional Food and Bio-Active Compounds, Institute of Agro-Product Processing , Jiangsu Academy of Agricultural Sciences , 50 Zhongling Street , Nanjing 210014 , China
| | - Huiqing Xu
- Department of Functional Food and Bio-Active Compounds, Institute of Agro-Product Processing , Jiangsu Academy of Agricultural Sciences , 50 Zhongling Street , Nanjing 210014 , China
| | - Lixia Zhang
- Department of Functional Food and Bio-Active Compounds, Institute of Agro-Product Processing , Jiangsu Academy of Agricultural Sciences , 50 Zhongling Street , Nanjing 210014 , China
| | - Hua Wang
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Songbai Liu
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Yujiao Liu
- Academy of Agriculture and Forestry Science , Qinghai University , 251 Ningda Road , Xining 810016 , China
| | - Wanwei Hou
- Academy of Agriculture and Forestry Science , Qinghai University , 251 Ningda Road , Xining 810016 , China
| | - Chunyang Li
- Department of Functional Food and Bio-Active Compounds, Institute of Agro-Product Processing , Jiangsu Academy of Agricultural Sciences , 50 Zhongling Street , Nanjing 210014 , China
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14
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Xiong W, Ren C, Li J, Li B. Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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15
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Fathi M, Donsi F, McClements DJ. Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients. Compr Rev Food Sci Food Saf 2018; 17:920-936. [PMID: 33350116 DOI: 10.1111/1541-4337.12360] [Citation(s) in RCA: 131] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 03/27/2018] [Accepted: 03/28/2018] [Indexed: 12/18/2022]
Abstract
Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein-based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein-based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein-based delivery systems are highlighted.
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Affiliation(s)
- Milad Fathi
- Dept. of Food Science and Technology, College of Agriculture, Isfahan Univ. of Technology, Isfahan, 84156-83111, Iran
| | - Francesco Donsi
- Dept. of Industrial Engineering, Univ. of Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Italy
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16
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Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.030] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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17
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Xiong W, Ren C, Li J, Li B. Enhancing the photostability and bioaccessibility of resveratrol using ovalbumin–carboxymethylcellulose nanocomplexes and nanoparticles. Food Funct 2018; 9:3788-3797. [DOI: 10.1039/c8fo00300a] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The objective of this study was to investigate the impact of encapsulating resveratrol in ovalbumin (OVA)–carboxymethylcellulose (CMC) nanocomplexes or nanoparticles on its photostability and bioaccessibility.
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Affiliation(s)
- Wenfei Xiong
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University)
| | - Cong Ren
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University)
| | - Jing Li
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University)
| | - Bin Li
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University)
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18
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Sponton OE, Perez AA, Ramel JV, Santiago LG. Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.033] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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