1
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Jiang H, Zhang T, Pan Y, Yang H, Xu X, Han J, Liu W. Thermal stability and in vitro biological fate of lactoferrin-polysaccharide complexes. Food Res Int 2024; 182:114182. [PMID: 38519194 DOI: 10.1016/j.foodres.2024.114182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
Lactoferrin (LF) is a thermally sensitive iron-binding globular glycoprotein. Heat treatment can induce its denaturation and aggregation and thus affect its functional activity. In this study, carrageenan (CG), xanthan gum (XG) and locust bean gum (LBG), allowed to apply in infant food, were used to form protein-polysaccharide complexes to improve the thermal stability of LF. Meanwhile, in vitro simulated infant digestion and absorption properties of LF were also estimated. The results showed that the complexes formed by CG and XG with LF (LF-CG and LF-XG) could significantly inhibit the loss of α-helix structure of LF against heating. LF-CG and LF-LBG could protect LF from digestion in simulated infant gastric fluid and slow down the degradation of LF under the simulated intestinal conditions. Besides, LF, LF-CG and LF-XG showed no adverse effects on the growth of Caco-2 cells in the LF concentration range of 10-300 μg/mL, and LF-XG exhibited better beneficial to improve the cell uptake of the digestive product than the other protein-polysaccharides at the LF concentration of 100 µg/mL. This study may provide a reference for the enhancement of thermal processing stability of LF and development infant food ingredient with high nutrients absorption efficiency in the gastrointestinal environment in the future.
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Affiliation(s)
- Hanyun Jiang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Tingting Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yujie Pan
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hui Yang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xiankang Xu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jianzhong Han
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weilin Liu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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2
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Lin T, Zhou Y, Dadmohammadi Y, Yaghoobi M, Meletharayil G, Kapoor R, Abbaspourrad A. Encapsulation and stabilization of lactoferrin in polyelectrolyte ternary complexes. Food Hydrocoll 2023; 145:109064. [PMID: 37545760 PMCID: PMC10399645 DOI: 10.1016/j.foodhyd.2023.109064] [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] [Indexed: 08/08/2023]
Abstract
Effective delivery of the bioactive protein, lactoferrin (LF), remains a challenge as it is sensitive to environmental changes and easily denatured during heating, restricting its application in functional food products. To overcome these challenges, we formulated novel polyelectrolyte ternary complexes of LF with gelatin (G) and negatively charged polysaccharides, to improve the thermal stability of LF with retained antibacterial activity. Linear, highly charged polysaccharides were able to form interpolymeric complexes with LF and G, while coacervates were formed with branched polysaccharides. A unique multiphase coacervate was observed in the gum Arabic GA-LF-G complex, where a special coacervate-in-coacervate structure was found. The ternary complexes made with GA, soy soluble polysaccharide (SSP), or high methoxyl pectin (HMP) preserved the protein structures and demonstrated enhanced thermal stability of LF. The GA-LF-G complex was especially stable with >90% retention of the native LF after treatment at 90 °C for 2 min in a water bath or at 145 °C for 30 s, while the LF control had only ~ 7% undenatured LF under both conditions. In comparison to untreated LF, LF in ternary complex retained significant antibacterial activity on both Gram-positive and Gram-negative bacteria, even after heat treatment. These ternary complexes of LF maintain the desired functionality of LF, thermal stability and antibacterial activity, in the final products. The ternary complex structure, particularly the multiphase coacervate, may serve as a template for the encapsulation and stabilization of other bioactives and peptides.
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Affiliation(s)
- Tiantian Lin
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Yufeng Zhou
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Younas Dadmohammadi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Mohammad Yaghoobi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | | | | | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
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3
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Raghav N, Vashisth C, Mor N, Arya P, Sharma MR, Kaur R, Bhatti SP, Kennedy JF. Recent advances in cellulose, pectin, carrageenan and alginate-based oral drug delivery systems. Int J Biol Macromol 2023:125357. [PMID: 37327920 DOI: 10.1016/j.ijbiomac.2023.125357] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 06/05/2023] [Accepted: 06/10/2023] [Indexed: 06/18/2023]
Abstract
Polymers-based drug delivery systems constitute one of the highly explored thrust areas in the field of the medicinal and pharmaceutical industries. In the past years, the properties of polymers have been modified in context to their solubility, release kinetics, targeted action site, absorption, and therapeutic efficacy. Despite the availability of diverse synthetic polymers for the bioavailability enhancement of drugs, the use of natural polymers is still highly recommended due to their easy availability, accessibility, and non-toxicity. The aim of the review is to provide the available literature of the last five years on oral drug delivery systems based on four natural polymers i.e., cellulose, pectin, carrageenan, and alginate in a concise and tabulated manner. In this review, most of the information is in tabulated form to provide easy accessibility to the reader. The data related to active pharmaceutical ingredients and supported components in different formulations of the mentioned polymers have been made available.
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Affiliation(s)
- Neera Raghav
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India.
| | - Chanchal Vashisth
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Nitika Mor
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Priyanka Arya
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Manishita R Sharma
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Ravinder Kaur
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | | | - John F Kennedy
- Chembiotech laboratories Ltd, Tenbury Wells, WR15 8FF, United Kingdom.
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4
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Improving Effects of Laccase-Mediated Pectin–Ferulic Acid Conjugate and Transglutaminase on Active Peptide Production in Bovine Lactoferrin Digests. Catalysts 2023. [DOI: 10.3390/catal13030521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023] Open
Abstract
Bovine lactoferrin (bLf) is a multifunctional glycoprotein and a good candidate for producing diverse bioactive peptides, which are easily lost during over-digestion. Accordingly, the effects of laccase-mediated pectin–ferulic acid conjugate (PF) and transglutaminase (TG) on improving the production of bLf active peptides by in vitro gastrointestinal digestion were investigated. Using ultra-high-performance liquid chromatography tandem mass spectroscopy (UPLC-MS-MS), the digests of bLf alone, PF-encapsulated bLf complex (LfPF), and TG-treated LfPF complex (LfPFTG) produced by conditioned in vitro gastric digestion (2000 U/mL pepsin, pH 3.0, 37 °C, 2 h) were identified with seven groups of active peptide-related fragments, including three common peptides (VFEAGRDPYKLRPVAAE, FENLPEKADRDQYEL, and VLRPTEGYL) and four differential peptides (GILRPYLSWTE, ARSVDGKEDLIWKL, YLGSRYLT, and FKSETKNLL). The gastric digest of LfPF contained more diverse and abundant detectable peptides of longer lengths than those of bLf and LfPFTG. After further in vitro intestinal digestion, two active peptide-related fragments (FEAGRDPYK and FENLPEKADRDQYE) remained in the final digest of LfPFTG; one (EAGRDPYKLRPVA) remained in that of bLf alone, but none remained in that of LfPF. Conclusively, PF encapsulation enhanced the production of bLf active peptide fragments under the in vitro gastric digestion applied. TG treatment facilitated active peptide FENLPEKADRDQYE being kept in the final gastrointestinal digest.
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5
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Recent advances in emerging pectin-derived nanocarriers for controlled delivery of bioactive compounds. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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6
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Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Jiang Z, Li J, Chen W, Hussain MA, Wei X, Bilawal A, Hou J. Characterization of chitosan/α-lactalbumin nanocomplex particle and its encapsulation for retinol. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Lin T, Dadmohammadi Y, Davachi SM, Torabi H, Li P, Pomon B, Meletharayil G, Kapoor R, Abbaspourrad A. Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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10
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Structurally stable sustained-release microcapsules stabilized by self-assembly of pectin-chitosan-collagen in aqueous two-phase system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107413] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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11
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Dib T, Pan H, Chen S. Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2012796] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Thamila Dib
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, PR China
| | - Haibo Pan
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, PR China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, PR China
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12
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Jing H, Huang X, Du X, Mo L, Ma C, Wang H. Facile synthesis of pH-responsive sodium alginate/carboxymethyl chitosan hydrogel beads promoted by hydrogen bond. Carbohydr Polym 2022; 278:118993. [PMID: 34973796 DOI: 10.1016/j.carbpol.2021.118993] [Citation(s) in RCA: 69] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 12/02/2021] [Accepted: 12/05/2021] [Indexed: 12/13/2022]
Abstract
In this work, a novel synthesis strategy of sodium alginate/carboxymethyl chitosan hydrogel beads promoted by hydrogen bond was described. The beads were prepared by dropping the blends of two polymers into the citric acid solution. Besides hydrogen bonding, electrostatic interactions were also involved in the formation of the hydrogel beads. The thermal stability experiments revealed that the more the content of carboxymethyl chitosan, the better the thermal stability of the beads. The beads exhibited excellent pH sensitivity, pH reversibility, and lactoferrin loading capacity. The swelling ratio of the bead and its protein releasing profile was pH-dependent, which could prevent premature protein release in the gastric environment. Also, the circular dichroism results demonstrated that lactoferrin could maintain its structure during the loading and releasing process. The obtained results revealed that the hydrogel beads prepared in this work could be used as a potential protein carrier for oral delivery.
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Affiliation(s)
- Huijuan Jing
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Xin Huang
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Xiaojing Du
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Ling Mo
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Chaoyang Ma
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Hongxin Wang
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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13
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Yang Z, McClements DJ, Peng X, Qiu C, Long J, Zhao J, Xu Z, Meng M, Chen L, Jin Z. Co-encapsulation of quercetin and resveratrol in zein/carboxymethyl cellulose nanoparticles: characterization, stability and in vitro digestion. Food Funct 2022; 13:11652-11663. [DOI: 10.1039/d2fo02718f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Formation and investigation of zein/carboxymethyl cellulose composite nanoparticles to co-deliver quercetin and resveratrol.
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Affiliation(s)
- Zhongyu Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, 510642, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, 528436, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, 510642, China
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, 528436, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
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14
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Li B, Zhang B, Liu X, Zheng Y, Han K, Liu H, Wu C, Li J, Fan S, Peng W, Zhang F, Liu X. The effect of lactoferrin in aging: role and potential. Food Funct 2021; 13:501-513. [PMID: 34928288 DOI: 10.1039/d1fo02750f] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Aging is frequently accompanied by various types of physiological deterioration, which increases the risk of human pathologies. Global public health efforts to increase human lifespan have increasingly focused on lowering the risk of aging-related diseases, such as diabetes, neurodegenerative diseases, cardiovascular disease, and cancers. Dietary intervention is a promising approach to maintaining human health during aging. Lactoferrin (LF) is known for its physiologically pleiotropic properties. Anti-aging interventions of LF have proven to be safe and effective for various pharmacological activities, such as anti-oxidation, anti-cellular senescence, anti-inflammation, and anti-carcinogenic. Moreover, LF has a pivotal role in modulating the major signaling pathways that influence the longevity of organisms. Thus, LF is expected to be able to attenuate the process of aging and greatly ameliorate its effects.
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Affiliation(s)
- Bing Li
- Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China.
| | - Bo Zhang
- Henan Key Laboratory of Rare Earth Functional Materials, The Key Laboratory of Rare Earth Functional Materials and Applications, Zhoukou Normal University, Zhoukou 466001, Henan, PR China
| | - Xudong Liu
- Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China.
| | - Yidan Zheng
- Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China.
| | - Kuntong Han
- Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China.
| | - Henan Liu
- Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China.
| | - Changjing Wu
- Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China.
| | - Jin Li
- Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China.
| | - Shuhua Fan
- Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China.
| | - Weifeng Peng
- Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China.
| | - Fuli Zhang
- Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China.
| | - Xiaomeng Liu
- Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China.
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Abstract
The significance of dairy in human health and nutrition is gaining significant momentum as consumers continue to desire wholesome, nutritious foods to fulfill their health and wellness needs. Bovine milk not only consists of all the essential nutrients required for growth and development, it also provides a broad range of bioactive components that play an important role in managing human homeostasis and immune function. In recent years, milk bioactives, including α-lactalbumin, lactoferrin, glycomacropeptide, milk fat globule membrane, and milk oligosaccharides, have been intensively studied because of their unique bioactivity and functionality. Challenges for the application of these bioactive components in food and pharmaceutical formulations are associated with their isolation and purification on an industrial scale and also with their physical and chemical instability during processing, storage, and digestion. These challenges can be overcome by advanced separation techniques and sophisticated nano- or micro-encapsulation technologies. Current knowledge about the chemistry, separation, and encapsulation technology of major bioactives derived from bovine milk and their application in the food industry is reviewed here.
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Affiliation(s)
- Tiantian Lin
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Gopinathan Meletharayil
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Rohit Kapoor
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
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16
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Jing H, Du X, Mo L, Wang H. Self-coacervation of carboxymethyl chitosan as a pH-responsive encapsulation and delivery strategy. Int J Biol Macromol 2021; 192:1169-1177. [PMID: 34678379 DOI: 10.1016/j.ijbiomac.2021.10.072] [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] [Received: 07/22/2021] [Revised: 09/19/2021] [Accepted: 10/09/2021] [Indexed: 01/13/2023]
Abstract
Carboxymethyl chitosan (CMCS)-based complex coacervate has attracted much attention in drug oral delivery due to its pH-responsive property. As a unique ampholyte polymer, the self-coacervation of CMCS has great research potential. In this work, CMCS self-coacervates were prepared by adjusting the pH of the CMCS aqueous solution close to its isoelectric point. The Fourier-transformed infrared spectroscopy (FTIR) results revealed that electrostatic interactions, hydrogen bonding, and hydrophobic interactions were involved in the self-coacervation of CMCS. The obtained self-coacervates presented a dense surface structure, and were stable at a wide pH range of 3.0-6.0, and gradually dissolved under basic conditions. Although self-coacervation decreased the crystallinity and thermal stability of CMCS, the obtained coacervates showed excellent pH-responsive properties and ionic strength stability. We also investigated its potential in lactoferrin (LF) encapsulation and oral delivery. The CMCS self-coacervates exhibited a high encapsulation efficiency (EE) of 94.79 ± 0.49% and loading capacity (LC) of 26.29 ± 0.52% when the addition amount of LF was 2 mg. The simulated gastric digestion results demonstrated that CMCS self-coacervates could protect more than 80% of LF from hydrolysis and maintain the bioactivities of LF. Accordingly, the self-coacervation of CMCS could be used as a pH-responsive encapsulation and delivery strategy.
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Affiliation(s)
- Huijuan Jing
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Xiaojing Du
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Ling Mo
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Hongxin Wang
- The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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17
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Abad I, Conesa C, Sánchez L. Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review. MATERIALS 2021; 14:ma14237358. [PMID: 34885510 PMCID: PMC8658689 DOI: 10.3390/ma14237358] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/23/2021] [Accepted: 11/23/2021] [Indexed: 12/15/2022]
Abstract
Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.
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Affiliation(s)
- Inés Abad
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
| | - Celia Conesa
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
- Correspondence: ; Tel.: +34-976-761-585
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Li W, Yu Y, Peng J, Dai Z, Wu J, Wang Z, Chen H. Characterization of Cationic Modified Short Linear Glucan and Fabrication of Complex Nanoparticles with Low and High Methoxy Pectin. Foods 2021; 10:foods10102509. [PMID: 34681558 PMCID: PMC8535971 DOI: 10.3390/foods10102509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/17/2021] [Accepted: 10/05/2021] [Indexed: 11/18/2022] Open
Abstract
In this study, we chemically modified the short linear glucan (SLG) using the 3-chloro-2-hydroxypropyl trimethylammonium chloride to introduce a positive surface charge via cationization (CSLG). We then prepared CSLG-based binary nanocomplex particles through electrostatic interactions with low and high methoxyl pectin. The two new types of binary nanocomplex were comprehensively characterized. It was found that the nanocomplex particles showed a spherical shape with the particle size of <700 nm, smooth surface, homogeneous distribution, and negative surface charge. Fourier transform infrared spectroscopy (FTIR) revealed that the driving forces to form nanocomplex were primarily electrostatic interactions and hydrogen bonding. In addition, increasing the CSLG concentration in the nanocomplex significantly enhanced both thermal stability and digestive stability. By comparing the two complex nanoparticles, the HMP-CSLG has a larger particle size and better stability under the GI condition due to the high content of the methoxy group. Additionally, the HMP-CSLG nanoparticle has a higher encapsulation efficiency and slower release rate under simulated gastrointestinal fluid for tangeretin compared with the LMP-CSLG. These results provide new insights into designing the CSLG-based nanocomplex as a potential oral delivery system for nutraceuticals or active ingredients.
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Affiliation(s)
- Wenhui Li
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
| | - Ying Yu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
| | - Jielong Peng
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
| | - Ziyang Dai
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
- Correspondence: ; Tel./Fax: +86-21-34205748
| | - Zhengwu Wang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (W.L.); (Y.Y.); (J.P.); (Z.D.); (Z.W.)
| | - Huiyun Chen
- Institute of Agricultural Product Processing Research, Ningbo Academy of Agricultural Science, NO. 19 Dehou Street, Yinzhou District, Ningbo 315040, China;
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19
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Jing H, Huang X, Jiang C, Wang L, Du X, Ma C, Wang H. Effects of tannic acid on the structure and proteolytic digestion of bovine lactoferrin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106666] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Kiryukhin MV, Lim SH, Lau HH, Antipina M, Khin YW, Chia CY, Harris P, Weeks M, Berry C, Hurford D, Wallace O, Broadhurst M, Ridgway CJ, Schoelkopf J. Surface-reacted calcium carbonate microparticles as templates for lactoferrin encapsulation. J Colloid Interface Sci 2021; 594:362-371. [PMID: 33774393 DOI: 10.1016/j.jcis.2021.03.059] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 02/01/2021] [Accepted: 03/11/2021] [Indexed: 10/21/2022]
Abstract
Microencapsulation helps to improve bioavailability of a functional whey protein, lactoferrin (Lf), in adults. Herein, we report the Lf loading capacity (LC) and retention efficiency (RE) in the microparticles of surface-reacted calcium carbonate (SRCC) of different types and compare them to those of widely used vaterite microparticles. The LCs and REs are analyzed in connection to the total surface area and the volume of intraparticle pores. The best performing SRCC3 demonstrates Lf LC of 11.00 wt% achieved in a single absorption step and 74% RE after two cycles of washing with deionized water. A much larger surface area of SRCC templates and a lower pH required to release Lf do not affect its antitumor activity in MCF-7 assay. Layer-by-Layer assembly of pepsin-tannic acid multilayer shell around Lf-loaded microparticles followed by acidic decomposition of the inorganic core produces microencapsulated Lf with a yield ~36 times higher than from vaterite templates reported earlier, while the scale of encapsulated Lf production is ~12,000 times larger. In vitro digestion tests demonstrate the protection of ~65% of encapsulated Lf from gastric digestion. The developed capsules are prospective candidates for functional foods fortified with Lf.
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Affiliation(s)
- Maxim V Kiryukhin
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, #01-02, Nanos, Singapore 138669, Singapore; Institute of Materials Research and Engineering, Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, 08-03, Singapore 138634, Singapore.
| | - Su Hui Lim
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, #01-02, Nanos, Singapore 138669, Singapore; Institute of Materials Research and Engineering, Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, 08-03, Singapore 138634, Singapore
| | - Hooi Hong Lau
- Institute of Materials Research and Engineering, Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, 08-03, Singapore 138634, Singapore
| | - Maria Antipina
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, #01-02, Nanos, Singapore 138669, Singapore; Institute of Materials Research and Engineering, Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, 08-03, Singapore 138634, Singapore
| | - Yin Win Khin
- Institute of Materials Research and Engineering, Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, 08-03, Singapore 138634, Singapore
| | - Cheryl Yingxue Chia
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, #01-02, Nanos, Singapore 138669, Singapore
| | - Paul Harris
- AgResearch Limited, Ruakura Research Centre, East Street, Private Bag 3123, Hamilton, New Zealand
| | - Mike Weeks
- AgResearch Limited, Ruakura Research Centre, East Street, Private Bag 3123, Hamilton, New Zealand
| | - Carole Berry
- AgResearch Limited, Ruakura Research Centre, East Street, Private Bag 3123, Hamilton, New Zealand
| | - Daralyn Hurford
- AgResearch Limited, Ruakura Research Centre, East Street, Private Bag 3123, Hamilton, New Zealand
| | - Olivia Wallace
- AgResearch Limited, Ruakura Research Centre, East Street, Private Bag 3123, Hamilton, New Zealand
| | - Marita Broadhurst
- AgResearch Limited, Ruakura Research Centre, East Street, Private Bag 3123, Hamilton, New Zealand
| | - Cathy J Ridgway
- Omya International AG, Baslerstrasse 42, CH-4665 Oftringen, Switzerland
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21
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Xie H, Liu C, Gao J, Shi J, Ni F, Luo X, He Y, Ren G, Luo Z. Fabrication of Zein-Lecithin-EGCG complex nanoparticles: Characterization, controlled release in simulated gastrointestinal digestion. Food Chem 2021; 365:130542. [PMID: 34265644 DOI: 10.1016/j.foodchem.2021.130542] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 05/15/2021] [Accepted: 06/02/2021] [Indexed: 01/11/2023]
Abstract
The Zein-Lecithin-Epigallocatechin gallate (EGCG) complex nanoparticles were fabricated by anti-solvent coprecipitation method. The Zein-Lecithin (Z-L) nanocomplexes exhibited great encapsulation efficiency of 68.5% for EGCG, and the encapsulated EGCG still had good antioxidative capacity. The cumulative release of EGCG in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were 19% and 92%, respectively, and the release was closest to Fick release in SGF and First release in SIF. Fluorescence spectroscopy (FL), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) experiments revealed that the EGCG was successfully encapsulated by Z-L nanocomplexes through electrostatic, hydrophobic and hydrogen bonding interactions. The Zein-Lecithin-EGCG complex nanoparticles exhibited excellent stability and great sustained-release performance, which will be the alternative for potential application in the food industry.
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Affiliation(s)
- Hujun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
| | - Chengzhi Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Jian Gao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Jieyu Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Fangfang Ni
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Xin Luo
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Ying He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Gerui Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310018, People's Republic of China.
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22
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Wu C, Sun J, Jiang H, Li Y, Pang J. Construction of carboxymethyl konjac glucomannan/chitosan complex nanogels as potential delivery vehicles for curcumin. Food Chem 2021; 362:130242. [PMID: 34116430 DOI: 10.1016/j.foodchem.2021.130242] [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: 02/26/2020] [Revised: 03/20/2021] [Accepted: 04/17/2021] [Indexed: 01/12/2023]
Abstract
Construction of nanoscale delivery systems from natural food biopolymer complexes have attracted increasing interests in the fields of food industries. In this study, novel carboxymethyl konjac glucomannan/ chitosan (CMKGM/CS) nanogels with and without 1-ethyl-3-(3-dimethylaminopropyl) /N-hydroxysuccinimide) (EDC/NHS)-initiated crosslinking were prepared. The physicochemical and structural properties of the CMKGM/CS nanogels and their potential to be a delivery vehicle for curcumin were investigated. Compared to original uncrosslinked nanogels, crosslinking did not alter particle size and morphology but decreased zeta potential of nanogels. Fourier transform infrared spectrum confirmed that the amide linkage was formed between CMKGM and CS, which obviously enhanced the stability of crosslinked nanogels under gastrointestinal conditions. Furthermore, the crosslinked nanogels not only had higher encapsulation efficiency of curcumin but also better sustained release behavior under simulated gastrointestinal conditions. These findings suggested that the crosslinked CMKGM/CS nanogels might be a promising delivery system for nutrients.
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Affiliation(s)
- Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jishuai Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Haixin Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuanzhao Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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23
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Wei YS, Feng K, Li SF, Hu TG, Linhardt RJ, Zong MH, Wu H. Oral fate and stabilization technologies of lactoferrin: a systematic review. Crit Rev Food Sci Nutr 2021; 62:6341-6358. [PMID: 33749401 DOI: 10.1080/10408398.2021.1900774] [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] [Indexed: 12/22/2022]
Abstract
Lactoferrin (Lf), a bioactive protein initially found in many biological secretions including milk, is regarded as the nutritional supplement or therapeutic ligand due to its multiple functions. Research on its mode of action reveals that intact Lf or its active peptide (i.e., lactoferricin) shows an important multifunctional performance. Oral delivery is considered as the most convenient administration route for this bioactive protein. Unfortunately, Lf is sensitive to the gastrointestinal (GI) physicochemical stresses and lactoferricin is undetectable in GI digesta. This review introduces the functionality of Lf at the molecular level and its degradation behavior in GI tract is discussed in detail. Subsequently, the absorption and transport of Lf from intestine into the blood circulation, which is pivotal to its health promoting effects in various tissues, and some assisting labeling methods are discussed. Stabilization technologies aiming at preserving the structural integrity and functional properties of orally administrated Lf are summarized and compared. Altogether, this work comprehensively reviews the structure-function relationship of Lf, its oral fate and the development of stabilization technologies for the enhancement of the oral bioavailability of Lf. The existing limitations and scope for future research are also discussed.
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Affiliation(s)
- Yun-Shan Wei
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Kun Feng
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Shu-Fang Li
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Teng-Gen Hu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Robert J Linhardt
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York, USA
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
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24
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Role of pectin in the current trends towards low-glycaemic food consumption. Food Res Int 2021; 140:109851. [DOI: 10.1016/j.foodres.2020.109851] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 10/22/2020] [Accepted: 10/22/2020] [Indexed: 12/16/2022]
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25
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Zhao X, Zhang X, Tie S, Hou S, Wang H, Song Y, Rai R, Tan M. Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106114] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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26
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Nanoemulsion structure and food matrix determine the gastrointestinal fate and in vivo bioavailability of coenzyme Q10. J Control Release 2020; 327:444-455. [DOI: 10.1016/j.jconrel.2020.08.025] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 08/14/2020] [Accepted: 08/17/2020] [Indexed: 12/22/2022]
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27
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Amigo L, Hernández-Ledesma B. Current Evidence on the Bioavailability of Food Bioactive Peptides. Molecules 2020; 25:E4479. [PMID: 33003506 PMCID: PMC7582556 DOI: 10.3390/molecules25194479] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/23/2022] Open
Abstract
Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.
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Affiliation(s)
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Institute of Research in Food Sciences (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain;
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28
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Emulsions Stabilised by Polyethylene Glycol (PEG) 40 Stearate and Lactoferrin for Protection of Lactoferrin during In Vitro Digestion. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09647-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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29
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An in vitro digestion study of encapsulated lactoferrin in rapeseed phospholipid-based liposomes. Food Chem 2020; 321:126717. [PMID: 32259734 DOI: 10.1016/j.foodchem.2020.126717] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 03/28/2020] [Accepted: 03/30/2020] [Indexed: 12/23/2022]
Abstract
Effectiveness of liposomes elaborated with rapeseed phospholipid (RP) extracted from a residue of oil processing, stigmasterol (ST) and/or hydrogenated phosphatidylcholine (HPC) for the encapsulation lactoferrin (LF) was studied; lipid membrane of liposomes was characterized (bilayer size, chain conformational order, lateral packing, lipid phase, and morphology) and the protection offered to the encapsulated LF during in vitro digestion was determined. Liposomes composed of RP+STLC(low concentration) showed spherical and irregular vesicles without perforations. Lamellar structure was organized in a liquid-ordered phase with a potential orthorhombic packing. Stability and size of the liposomes were more affected by gastric digestion than intestinal digestion; 67-80% of the initially encapsulated LF remained intact after gastric digestion whereas the percentage was reduced to 16-35% after intestinal digestion. Our results shows that liposomes elaborated with RP, properly combined with other lipids, can be a useful oral delivery system of molecules sensitive to digestive enzymes.
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30
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Maciel VB, Yoshida CM, Boesch C, Goycoolea FM, Carvalho RA. Iron-rich chitosan-pectin colloidal microparticles laden with ora-pro-nobis (Pereskia aculeata Miller) extract. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105313] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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31
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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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32
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Niu Z, Thielen I, Barnett A, Loveday SM, Singh H. ε-Polylysine and β-cyclodextrin assembling as delivery systems for gastric protection of proteins and possibility to enhance intestinal permeation. J Colloid Interface Sci 2019; 546:312-323. [DOI: 10.1016/j.jcis.2019.03.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 02/28/2019] [Accepted: 03/02/2019] [Indexed: 02/06/2023]
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