1
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Yu H, Kong Q, Wang M, Han Z, Xu J. Improved viability of probiotics by encapsulation in chickpea protein matrix during simulated gastrointestinal digestion by succinylated modification. Int J Biol Macromol 2024; 260:129614. [PMID: 38246468 DOI: 10.1016/j.ijbiomac.2024.129614] [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: 08/03/2023] [Revised: 01/05/2024] [Accepted: 01/17/2024] [Indexed: 01/23/2024]
Abstract
The potential application of succinylated chickpea protein (SCP) as a wall material for spray-dried microencapsulated probiotics was investigated. The results showed that succinylation increased the surface charge of chickpea proteins (CP) and reduced the particle size of the proteins. Meanwhile, succinylated modification decreased the solubility of protein under acidic conditions and increased the solubility in alkaline conditions. The effects of spray drying and in vitro gastrointestinal digestion on probiotics were investigated by microencapsulating chickpea protein with different degrees of N-succinylation. The results showed that all microcapsules had similar morphology, particle size and low water content. The microcapsules prepared by succinylated chickpea protein showed better stability and viability during spray drying and gastrointestinal digestion. The protective effect of probiotics was better as the degree of N-succinylation increased. In particular, the SCP-3-P sample (10 % succinic anhydride modified CP and maltodextrin) lost only 0.29 Log CFU/g throughout gastrointestinal digestion. The superior protective effect provided by succinylated CP in simulated gastric fluid (SGF) was mainly attributed to the reaction of succinic anhydride with protein to cause protein aggregation under gastric acidic conditions, reducing the infiltration of gastric acid and pepsin and maintaining the structural integrity of the microcapsules. Therefore, these findings provide a new strategy for probiotic intestinal delivery and application of chickpea protein.
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Affiliation(s)
- Hui Yu
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
| | - Qing Kong
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China.
| | - Mengru Wang
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
| | - Zhuoyu Han
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
| | - Jia Xu
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
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2
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Hu Y, Zhang L, Wei LF, Lu FY, Wang LH, Ding Q, Chen MS, Tu ZC. Liposomes encapsulation by pH driven improves the stability, bioaccessibility and bioavailability of urolithin A: A comparative study. Int J Biol Macromol 2023; 253:127554. [PMID: 37865359 DOI: 10.1016/j.ijbiomac.2023.127554] [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: 08/09/2023] [Revised: 10/03/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
Urolithin A (UroA) is gut metabolites of ellagitannins possessing a vast range of biological activities, but its poor water solubility and low bioavailability hinder its potential applications. This study utilized the pH dependent dissolution characteristics of UroA and employed a simple pH-driven method to load UroA into liposomes. The characterization and stability of obtained liposomes under different conditions were evaluated, and their oral bioavailability was tested by pharmacokinetics, and compared with UroA liposomes prepared using traditional thin film dispersion (TFM-ULs). Results indicated that liposomes could effectively encapsulate UroA. The UroA liposomes prepared by the pH-driven method (PDM-ULs) showed lower particle size, polydispersity index, zeta potential, and higher encapsulation efficiency than TFM-ULs. Interestingly, better thermal stability, storage stability, in vitro digestion stability, and higher bioaccessibility were also found on PDM-ULs. Moreover, pharmacokinetic experiments in rats demonstrated that PDM-ULs could significantly improve the bioavailability of UroA, with an absorption efficiency 1.91 times that of TFM-ULs. Therefore, our findings suggest that liposomes prepared by pH-driven methods have great potential in improving the stability and bioavailability of UroA.
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Affiliation(s)
- Yue Hu
- National R&D Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Lu Zhang
- National R&D Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun, Jiangxi 330006, China.
| | - Lin-Feng Wei
- National R&D Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Fei-Yan Lu
- National R&D Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Le-Huai Wang
- National R&D Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Qiao Ding
- National R&D Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Ming-Shun Chen
- National R&D Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zong-Cai Tu
- National R&D Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
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3
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Gharibzahedi SMT, Moghadam M, Amft J, Tolun A, Hasabnis G, Altintas Z. Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B 12: A Critical Review. Molecules 2023; 28:7469. [PMID: 38005191 PMCID: PMC10673454 DOI: 10.3390/molecules28227469] [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: 10/10/2023] [Revised: 10/29/2023] [Accepted: 11/02/2023] [Indexed: 11/26/2023] Open
Abstract
In this overview, the latest achievements in dietary origins, absorption mechanism, bioavailability assay, health advantages, cutting-edge encapsulation techniques, fortification approaches, and innovative highly sensitive sensor-based detection methods of vitamin B12 (VB12) were addressed. The cobalt-centered vitamin B is mainly found in animal products, posing challenges for strict vegetarians and vegans. Its bioavailability is highly influenced by intrinsic factor, absorption in the ileum, and liver reabsorption. VB12 mainly contributes to blood cell synthesis, cognitive function, and cardiovascular health, and potentially reduces anemia and optic neuropathy. Microencapsulation techniques improve the stability and controlled release of VB12. Co-microencapsulation of VB12 with other vitamins and bioactive compounds enhances bioavailability and controlled release, providing versatile initiatives for improving bio-functionality. Nanotechnology, including nanovesicles, nanoemulsions, and nanoparticles can enhance the delivery, stability, and bioavailability of VB12 in diverse applications, ranging from antimicrobial agents to skincare and oral insulin delivery. Staple food fortification with encapsulated and free VB12 emerges as a prominent strategy to combat deficiency and promote nutritional value. Biosensing technologies, such as electrochemical and optical biosensors, offer rapid, portable, and sensitive VB12 assessment. Carbon dot-based fluorescent nanosensors, nanocluster-based fluorescent probes, and electrochemical sensors show promise for precise detection, especially in pharmaceutical and biomedical applications.
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Affiliation(s)
| | - Maryam Moghadam
- Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany
| | - Jonas Amft
- Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany
| | - Aysu Tolun
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
| | - Gauri Hasabnis
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
| | - Zeynep Altintas
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
- Kiel Nano, Surface and Interface Science-KiNSIS, Kiel University, 24118 Kiel, Germany
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He M, Zhang M, Gao T, Liu Z, Chen L, Liu Y, Huang Y, Teng F, Li Y. Fabrication and characterization of succinylated and glycosylated soy protein isolate and its self-assembled nanogel. Int J Biol Macromol 2023:125104. [PMID: 37257536 DOI: 10.1016/j.ijbiomac.2023.125104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/02/2023]
Abstract
In this study, we used succinic anhydride (SA) acylation and dextran (DX) glycosylation modified soybean isolate protein (SPI) to develop self-assembled SPI-SA-DX adduct-based nanogels. Degree of modification, SDS-PAGE, and FT-IR studies showed that the amino group of the SPI was replaced by hydrophilic dextran and succinic acid carboxyl groups. Dextran chain and anhydride group attachment to the soybean protein surface enhanced hydrophilicity and spatial site blocking. Modification-induced protein structure unfolding, free sulfhydryl groups to be converted to disulfide bonds, and reduced surface hydrophobicity (H0). H0 was lowest at 33,750 ± 1008.29 when SA content = 10 % protein content (SPI-SA3-DX). The nanometer gel based on SPI-SA3-DX had the maximum turbidity and clear transparent solution without precipitation. Its particle size and polymer dispersibility index (PDI) were also the smallest, with values of (106.87 ± 4.51) nm and 0.21 ± 0.009, respectively. Transmission electron microscopy showed that nanogels had subspherical shell-core structures. Nanogels were stable under different pH, ionic strength, high temperature, and storage conditions.
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Affiliation(s)
- Mingyu He
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Meng Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tian Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zengnan Liu
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Le Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yue Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Wang L, Wei Z, Xue C, Yang L. Co-delivery system based on multilayer structural nanoparticles for programmed sequential release of fucoxanthin and curcumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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6
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Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Synthesis, characterization, and anticancer activity of protamine sulfate stabilized selenium nanoparticles. Food Res Int 2023; 164:112435. [PMID: 36738002 DOI: 10.1016/j.foodres.2022.112435] [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: 08/11/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
Selenium nanoparticles (SeNPs) have attracted much recent interest as nutraceuticals, while they face great challenges, such as poor stability and low cellular uptake efficiency. This study introduced a facile approach to synthesizing protamine sulfate (PS) functionalized selenium nanoparticles (PS-SeNPs) by using PS as a surface decorator. The monodisperse spherical PS-SeNPs with a particle size of 130 nm and a ζ-potential of +31 mV were ligated with PS through Se-N, Se-O bonds, and physical adsorption, which exhibits excellent physical stability against pH, temperature, and storage time. The positive surface charge of PS-SeNPs contributed to the enhancement of cellular uptake efficiency by endocytosis, which was 3-times higher than bare SeNPs. Compared to SeNPs (IC50 = 17.675 μg/mL), PS-SeNPs could dramatically inhibit the proliferation of HepG2 cells with an IC50 value of 5.507 μg/mL, as reflected by the induction of apoptosis, S phase arresting, overproduction of intracellular ROS, and depolarization of mitochondria membrane. Overall, these results demonstrated the great potential of PS-SeNPs that can be applied as a functional ingredient in foods and nutraceuticals.
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Wang L, Wei Z, Xue C. Effect of carboxymethyl konjac glucomannan coating on the stability and colon-targeted delivery performance of fucoxanthin-loaded gliadin nanoparticles. Food Res Int 2022; 162:111979. [PMID: 36461224 DOI: 10.1016/j.foodres.2022.111979] [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: 03/28/2022] [Revised: 08/03/2022] [Accepted: 09/23/2022] [Indexed: 11/22/2022]
Abstract
Fucoxanthin (FUC) is a hydrophobic carotenoid that has a protective effect on the colon. To exert the beneficial effects of FUC in the colon and expand its application in functional food, FUC was encapsulated in carboxymethyl konjac glucomannan (CMKGM)-coated gliadin nanoparticles (Gli-CMKGM NPs) in this paper. Gli-CMKGM NPs were prepared at pH 5.0 with Gli/CMKGM mass ratio of 1:1. The formation of Gli-CMKGM NPs was associated with hydrogen bonding, hydrophobic interactions and electrostatic attractions. Additionally, Gli-CMKGM NPs exhibited good stability to pH, salt, heating and storage. The results showed that FUC had been successfully encapsulated in Gli-CMKGM NPs, and the encapsulation efficiency of FUC-Gli-CMKGM NPs was significantly higher than that of uncoated FUC-Gli NPs. FUC-Gli-CMKGM NPs had a nano-spherical structure, and embedded FUC in Gli-CMKGM NPs improved their stabilities to photodegradation and thermal degradation. Furthermore, in vitro release and in vivo organ distribution studies showed that FUC-Gli-CMKGM NPs had an excellent colon targeting function. Overall, our findings illustrated the promise of CMKGM-coated Gli NPs for constructing targeted delivery systems for FUC.
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Affiliation(s)
- Luhui Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China.
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9
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Lian Z, Yang S, Dai S, Tong X, Liao P, Cheng L, Qi W, Wang Y, Wang H, Jiang L. Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6454-6463. [PMID: 35561106 DOI: 10.1002/jsfa.12012] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 04/15/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND In this paper, the effects of different succinic anhydride (SA) additions on the flexibility of soy protein isolate (SPI) were investigated, and changes in protein conformation and interfacial functional properties were measured. The structure-effect relationship between conformation, flexibility, and interfacial functional properties was established. RESULTS SPI was bound to SA through disulfide bonds, and the zeta potential was reduced. The β-sheet content decreased, the disordered structure increased, and there were changes in tertiary structure and microstructure. The surface hydrophobicity, disulfide bond content, and solution turbidity were reduced to 5063, 1.0967 μmol g-1 , and 0.0036 μmol g-1 respectively. The best flexibility of SPI (0.3977) and interfacial functional properties were obtained when the mass ratio of SA/SPI was 15%. Correlation analysis showed a highly significant positive correlation (P < 0.01) between flexibility and emulsification and foaming properties, with correlation coefficients of 0.960 and 0.942 for flexibility with emulsifying activity and emulsion stability respectively, and 0.972 and 0.929 for flexibility with foaming capacity and foaming stability respectively. CONCLUSION The results suggest that succinylation-induced conformational changes of SPI improved its interfacial functional properties by changing its flexibility. These results provide theoretical guidelines for the development and application of highly emulsifiable and stable soy protein products utilizing succinylation. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaohong Tong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Peilong Liao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lin Cheng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Weijie Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yijun Wang
- School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
- School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, China
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Ai M, Xiao N, Zhou Q, Tian X, Guo S, Chen W, Jiang A. The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better? Food Res Int 2022; 160:111668. [DOI: 10.1016/j.foodres.2022.111668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/18/2022] [Accepted: 07/07/2022] [Indexed: 11/26/2022]
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11
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Hernández-Parra H, Cortés H, Avalos-Fuentes JA, Del Prado-Audelo M, Florán B, Leyva-Gómez G, Sharifi-Rad J, Cho WC. Repositioning of drugs for Parkinson's disease and pharmaceutical nanotechnology tools for their optimization. J Nanobiotechnology 2022; 20:413. [PMID: 36109747 PMCID: PMC9479294 DOI: 10.1186/s12951-022-01612-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Accepted: 08/31/2022] [Indexed: 11/10/2022] Open
Abstract
Parkinson's disease (PD) significantly affects patients' quality of life and represents a high economic burden for health systems. Given the lack of safe and effective treatments for PD, drug repositioning seeks to offer new medication alternatives, reducing research time and costs compared to the traditional drug development strategy. This review aimed to collect evidence of drugs proposed as candidates to be reused in PD and identify those with the potential to be reformulated into nanocarriers to optimize future repositioning trials. We conducted a detailed search in PubMed, Web of Science, and Scopus from January 2015 at the end of 2021, with the descriptors "Parkinson's disease" and "drug repositioning" or "drug repurposing". We identified 28 drugs as potential candidates, and six of them were found in repositioning clinical trials for PD. However, a limitation of many of these drugs to achieve therapeutic success is their inability to cross the blood-brain barrier (BBB), as is the case with nilotinib, which has shown promising outcomes in clinical trials. We suggest reformulating these drugs in biodegradable nanoparticles (NPs) based on lipids and polymers to perform future trials. As a complementary strategy, we propose functionalizing the NPs surface by adding materials to the surface layer. Among other advantages, functionalization can promote efficient crossing through the BBB and improve the affinity of NPs towards certain brain regions. The main parameters to consider for the design of NPs targeting the central nervous system are highlighted, such as size, PDI, morphology, drug load, and Z potential. Finally, current advances in the use of NPs for Parkinson's disease are cited.
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Affiliation(s)
- Héctor Hernández-Parra
- Departamento de Farmacología, Centro de Investigación Y de Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV-IPN), Ciudad de Mexico, Mexico
- Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Hernán Cortés
- Laboratorio de Medicina Genómica, Departamento de Genómica, Instituto Nacional de Rehabilitación Luis Guillermo Ibarra Ibarra, Ciudad de Mexico, Mexico
| | - José Arturo Avalos-Fuentes
- Departamento de Fisiología, Biofísica & Neurociencias, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV-IPN), Ciudad de Mexico, Mexico
| | - María Del Prado-Audelo
- Escuela de Ingeniería Y Ciencias, Tecnologico de Monterrey, Campus Ciudad de México, C. Puente 222, 14380 Ciudad de México, Mexico
| | - Benjamín Florán
- Departamento de Fisiología, Biofísica & Neurociencias, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV-IPN), Ciudad de Mexico, Mexico
| | - Gerardo Leyva-Gómez
- Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | | | - William C. Cho
- Department of Clinical Oncology, Queen Elizabeth Hospital, Kowloon, Hong Kong
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Huang W, Chen L. Fabrication of protein nanomaterials as delivery systems. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:237-275. [PMID: 35940707 DOI: 10.1016/bs.afnr.2022.05.003] [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: 06/15/2023]
Abstract
Bioactive compounds in foods, nutraceuticals and pharmaceutical have been gaining interest due to health benefits, which can help to reduce the risk of certain chronic diseases. Recently, nanoencapsulation have attract attention because it is an efficient and promising approach for protection of bioactive compounds, and delivery them to the target physiological sites for controlled release and improvement absorption. Food proteins are promising materials to be fabricated into a variety of nanostructured delivery systems because of their high nutritional value, good functional properties, and health-benefiting effects. Various techniques and approaches are utilized to prepare nanostructured food protein. This chapter introduces the major techniques for the fabrication of nanoparticles and nanoemulsions from food proteins. The basic principles, advantages, and limitations of the techniques are discussed. The encapsulation and release of bioactive compounds in different nanostructured food proteins are illustrated in specific case studies. Due to the fast growing interest of bioactive encapsulation in various sectors, this chapter is of importance for guiding the development of nanostructured food protein loaded with bioactive ingredients for food, nutraceutical and pharmaceutical applications.
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Affiliation(s)
- Weijuan Huang
- College of Food Science, South China Agricultural University, Guangzhou, China; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Lingyun Chen
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB, Canada.
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13
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Nanofortification of vitamin B-complex in food matrix: Need, regulations, and prospects. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 4:100100. [PMID: 35769403 PMCID: PMC9235048 DOI: 10.1016/j.fochms.2022.100100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 03/07/2022] [Accepted: 03/12/2022] [Indexed: 11/17/2022]
Abstract
Overview of nanomaterials to fortify food with vitamin B-complex. Nanofortification of food with vitamin B-complex to overcome conventional fortification challenges. Regulatory aspects, prospects, and upcoming trends of this indispensable technology are also discussed.
Micronutrient malnutrition (or hidden hunger) caused by vitamin B-complex deficiency is a significant concern in the growing population. Vitamin B-complex plays an essential role in many body functions. With the introduction of nanotechnology in the food industry, new and innovative techniques have started to develop, which holds a promising future to end malnutrition and help achieve United Nations Sustainable Developmental Goal-2 (UN SDG-2), named as zero hunger. This review highlights the need for nanofortification of vitamin B-complex in food matrix to address challenges faced by conventional fortification methods (bioavailability, controlled release, physicochemical stability, and shelf life). Further, different nanomaterials like organic, inorganic, carbon, and composites along with their applications, are discussed in detail. Among various nanomaterials, organic nanomaterials (lipid, polysaccharides, proteins, and biopolymers) were found best for fortifying vitamin B-complex in foods. Additionally, different regulatory aspects across the globe and prospects of this upcoming field are also highlighted in this review.
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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]
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15
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Liu G, Hu M, Du X, Qi B, Lu K, Zhou S, Xie F, Li Y. Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107309] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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16
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Liu G, Hu M, Du X, Yan S, Liao Y, Zhang S, Qi B, Li Y. Effects of succinylation and chitosan assembly at the interface layer on the stability and digestion characteristics of soy protein isolate-stabilized quercetin emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112812] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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17
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Wang R, Wang JJ, Guo X, Li Y, Wu Y, Liu H, Zhao Y. Physicochemical and functional properties of the Antarctic krill proteins modified by succinylation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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19
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Akhtar A, Aslam S, Khan S, McClements DJ, Khalid N, Maqsood S. Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021). Crit Rev Food Sci Nutr 2021; 63:2719-2737. [PMID: 34565242 DOI: 10.1080/10408398.2021.1980370] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications.
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Affiliation(s)
- Aqsa Akhtar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sadia Aslam
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | | | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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20
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Li D, Zhang Q, Huang L, Chen Z, Zou C, Ma Y, Cao MJ, Liu GM, Liu Y, Wang Y. Fabricating hydrophilic particles with oleic acid and bovine serum albumin to improve the dispersibility and bioaccessibility of fucoxanthin in water. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106752] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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21
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Gómez-Guillén MC, Montero MP. Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106772] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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22
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Arshad R, Gulshad L, Haq I, Farooq MA, Al‐Farga A, Siddique R, Manzoor MF, Karrar E. Nanotechnology: A novel tool to enhance the bioavailability of micronutrients. Food Sci Nutr 2021; 9:3354-3361. [PMID: 34136200 PMCID: PMC8194941 DOI: 10.1002/fsn3.2311] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 04/13/2021] [Accepted: 04/14/2021] [Indexed: 12/17/2022] Open
Abstract
Nanotechnology has revolutionized the field of food systems, diagnostics, therapeutics, pharmaceuticals, the agriculture sector, and nutraceuticals. Nanoparticles are playing important role in giving the solution to enhance bioavailability of oral delivery of bioactive compounds. This review revealed that nanoparticles can improve the bioavailability of micronutrients, for example, vitamin B12, vitamin A, folic acid, and iron. However, toxicity associated with nanoparticle-based delivery systems is still a major concern after ingestion of nano-based supplements. The mode of the mechanism of nanomaterial along with bioactive components in different physiological conditions of the human body is also a major gap in the field of nanoceuticals. In the future, more evidence-based clinical investigations are needed to confirm the exact approach to physiological changes in the human body.
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Affiliation(s)
- Rizwan Arshad
- University Institute of Diet and Nutritional SciencesThe University of Lahore, Gujrat CampusGujratPakistan
| | - Lubaba Gulshad
- University Institute of Diet and Nutritional SciencesThe University of Lahore, Gujrat CampusGujratPakistan
| | - Iahtisham‐Ul‐ Haq
- School of Food and NutritionFaculty of Allied Health SciencesMinhaj UniversityLahorePakistan
| | - Muhammad Adil Farooq
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
- Department of Food Science and TechnologyKhwaja Fareed University of Engineering and Information TechnologyRahim Yar KhanPakistan
| | - Ammar Al‐Farga
- Department of BiochemistryCollege of SciencesUniversity of JeddahJeddahSaudi Arabia
| | - Rabia Siddique
- Department of ChemistryGovernment College University FaisalabadFaisalabadPakistan
| | | | - Emad Karrar
- Department of Food Engineering and TechnologyFaculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
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23
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Pan Y, Li XM, Meng R, Zhang B. Stability and bioaccessibility of curcumin emulsions stabilized by casein hydrolysates after maleic anhydride acylation and pullulan glycation. J Dairy Sci 2021; 104:8425-8438. [PMID: 33985779 DOI: 10.3168/jds.2020-19613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 02/16/2021] [Indexed: 11/19/2022]
Abstract
The effects of maleic anhydride (MA) acylation and pullulan glycation on casein hydrolysates (CH) and the physicochemical stability of modified or unmodified CH-stabilized emulsions were explored. Compared with casein, the solubility of CH was improved, and CH1 (hydrolysis degree 4%) exhibited the optimal emulsifying properties. After the acylation of MA, degrees of acylation (DA) increased with increasing addition of MA. Fourier-transform infrared spectroscopy revealed that a covalent bond was formed between MA and CH1. The results of pullulan glycation indicated that the degree of glycation decreased with increasing DA. Acylation combined with glycation effectively reduced the surface hydrophobicity of CH. Results of analysis of physicochemical stability and gastrointestinal fate of curcumin in emulsions revealed that CH modified by MA acylation and pullulan glycation played a positive role in enhancing the stability and bioaccessibility of curcumin loaded in emulsions.
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Affiliation(s)
- Yi Pan
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, P. R. China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, P. R. China
| | - Xiao-Min Li
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, P. R. China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, P. R. China
| | - Ran Meng
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, P. R. China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, P. R. China
| | - Bao Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, P. R. China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, P. R. China; State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, P. R. China.
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24
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Continuous and large-scale fabrication of lecithin stabilized nanoparticles with predictable size and stability using flash nano-precipitation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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Jampilek J, Kralova K. Potential of Nanonutraceuticals in Increasing Immunity. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2224. [PMID: 33182343 PMCID: PMC7695278 DOI: 10.3390/nano10112224] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 12/12/2022]
Abstract
Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body's immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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26
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Sadeghi S, Lee WK, Kong SN, Shetty A, Drum CL. Oral administration of protein nanoparticles: An emerging route to disease treatment. Pharmacol Res 2020; 158:104685. [DOI: 10.1016/j.phrs.2020.104685] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 02/06/2020] [Accepted: 02/07/2020] [Indexed: 01/20/2023]
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27
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Pan Y, Li XM, Meng R, Zhang B. Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:623-632. [PMID: 31846317 DOI: 10.1021/acs.jafc.9b07350] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The combined effects of succinic anhydride (SA) succinylation and linear dextrin (LD) glycation on whey protein hydrolysates (WPH) and their stabilized emulsions were evaluated. Degree of succinylation (DS), degree of glycation (DG), and degree of browning of samples suggested that a competitive displacement of reactive groups existed when WPH reacted with SA and LD in different orders. Attenuated total reflection Fourier transform infrared (ATR-FTIR) and far-UV circular dichroism (CD) indicated that the order of modification methods had a significant effect on secondary structures of WPH. Succinylation combined with glycation effectively reduced the surface hydrophobicity and increased the molecular flexibility of WPH. Meanwhile, the total free -SH content decreased, and the exposed free -SH content increased. Results of storage stability and gastrointestinal fate of the curcumin-loaded emulsion revealed that the modified WPH with higher DS was more effective for improving the curcumin bioaccessibility, while that with higher DG was more effective for enhancing the stability of the emulsion.
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Affiliation(s)
- Yi Pan
- Engineering Research Center of Bio-process, Ministry of Education , Hefei University of Technology , 193 Tunxi Road , Hefei , Anhui 230009 , P. R. China
- School of Food and Biological Engineering , Hefei University of Technology , 193 Tunxi Road , Hefei , Anhui 230009 , P. R. China
| | - Xiao-Min Li
- Engineering Research Center of Bio-process, Ministry of Education , Hefei University of Technology , 193 Tunxi Road , Hefei , Anhui 230009 , P. R. China
- School of Food and Biological Engineering , Hefei University of Technology , 193 Tunxi Road , Hefei , Anhui 230009 , P. R. China
| | - Ran Meng
- Engineering Research Center of Bio-process, Ministry of Education , Hefei University of Technology , 193 Tunxi Road , Hefei , Anhui 230009 , P. R. China
- School of Food and Biological Engineering , Hefei University of Technology , 193 Tunxi Road , Hefei , Anhui 230009 , P. R. China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education , Hefei University of Technology , 193 Tunxi Road , Hefei , Anhui 230009 , P. R. China
- School of Food and Biological Engineering , Hefei University of Technology , 193 Tunxi Road , Hefei , Anhui 230009 , P. R. China
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28
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Sun X, Jia P, Zhe T, Bu T, Liu Y, Wang Q, Wang L. Construction and multifunctionalization of chitosan-based three-phase nano-delivery system. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Walia N, Chen L. Pea protein based vitamin D nanoemulsions: Fabrication, stability and in vitro study using Caco-2 cells. Food Chem 2019; 305:125475. [PMID: 31518841 DOI: 10.1016/j.foodchem.2019.125475] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 08/27/2019] [Accepted: 09/03/2019] [Indexed: 12/18/2022]
Abstract
Pea protein-stabilized nanoemulsions were prepared to encapsulate vitamin D with the aim to develop novel non-dairy functional foods for vitamin D fortifications. Homogenization conditions of 20 kpsi and two homogenization cycles were identified as optimal conditions for producing stable nanoemulsions. The nanoemulsions exhibited controllable sizes (170-350 nm), good stability with zeta-potential of -25 mV, and high vitamin encapsulation efficiency (94-96%). Cellular uptake efficiency of small sized nanoemulsions (233 nm) was ~2.5 times higher than large sized nanoemulsions (350 nm). Interestingly, protein-based nanoemulsions exhibited significantly higher cellular uptake than emulsions prepared using a combination of protein and lecithin. The vitamin D transport efficiency across Caco-2 cells for small sized nanoemulsions (233 nm) was ~5.3 times greater than free vitamin D suspension. This research demonstrated that pea protein can be used as an effective emulsifier for preparing food nanoemulsions, which may enhance vitamin D bioavailability and improve vitamin deficiency status in aged population.
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Affiliation(s)
- Niharika Walia
- Department of Agricultural, Food and Nutritional Science, University of Alberta Edmonton, AB T6G 2P5, Canada.
| | - Lingyun Chen
- Department of Agricultural, Food and Nutritional Science, University of Alberta Edmonton, AB T6G 2P5, Canada.
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30
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Nowak E, Livney YD, Niu Z, Singh H. Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics? Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.029] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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