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Diao X, Ke W, Li S, Mao X, Shan K, Zhang M, Zhao D, Li C. Effect of wheat aleurone on lard emulsions during in vitro digestion. Food Chem 2024; 435:137530. [PMID: 37757681 DOI: 10.1016/j.foodchem.2023.137530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 09/06/2023] [Accepted: 09/17/2023] [Indexed: 09/29/2023]
Abstract
Dietary wheat aleurone has been shown to affect lipid metabolism and reduce the incidence of obesity. However, the underlying mechanisms are not fully understood. This work aimed to investigate how whole wheat aleurone affects lipolysis during the whole digestion process in vitro. The physicochemical and microstructural changes and the lipolysis kinetics of different lard emulsion mixtures were determined. The results showed that the lipolysis rate and degree are inversely proportional to the amount of wheat aleurone. Wheat aleurone and flour promoted the aggregation and flocculation of lipid droplets by increasing the viscosity. More importantly, the dietary fibers released from aleurone digestion can reduced the binding of lipase to lipid droplets by adsorbing lipid droplets to increase the steric hindrance effect. These results provide a better understanding of how whole grains affect lipid digestibility and will further contribute to the development of functional foods and the improvement of individual health.
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Affiliation(s)
- Xinyue Diao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Weixin Ke
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shanshan Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinrui Mao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Kai Shan
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Miao Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Di Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing 210095, China; Key Laboratory of Meat Processing, MARA, Nanjing 210095, China; Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Chen KH, Nguyen N, Huang TY, Lin YJ, Yu YT, Song HL, Wang JT, Nguyen VK, Chen HL, Chu LA, Chiang HHK, Sung HW. Macrophage-Hitchhiked Orally Administered β-Glucans-Functionalized Nanoparticles as "Precision-Guided Stealth Missiles" for Targeted Pancreatic Cancer Therapy. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2023; 35:e2304735. [PMID: 37363886 DOI: 10.1002/adma.202304735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 06/23/2023] [Indexed: 06/28/2023]
Abstract
The prognosis in cases of pancreatic ductal adenocarcinoma (PDAC) with current treatment modalities is poor owing to the highly desmoplastic tumor microenvironment (TME). Herein, a β-glucans-functionalized zinc-doxorubicin nanoparticle system (βGlus-ZnD NPs) that can be orally administered, is developed for targeted PDAC therapy. Following oral administration in PDAC-bearing mice, βGlus-ZnD NPs actively target/transpass microfold cells, overcome the intestinal epithelial barrier, and then undergo subsequent phagocytosis by endogenous macrophages (βGlus-ZnD@Mϕ). As hitchhiking cellular vehicles, βGlus-ZnD@Mϕ transits through the intestinal lymphatic system and enters systemic circulation, ultimately accumulating in the tumor tissue as a result of the tumor-homing and "stealth" properties that are conferred by endogenous Mϕ. Meanwhile, the Mϕ that hitchhikes βGlus-ZnD NPs is activated to produce matrix metalloproteinases, destroying the desmoplastic stromal barrier, and differentiates toward the M1 -like phenotype, modulating the TME and recruiting effector T cells, ultimately inducing apoptosis of the tumor cells. The combination of βGlus-ZnD@Mϕ and immune checkpoint blockade effectively inhibits the growth of the primary tumor and suppresses the development of metastasis. It thus represents an appealing approach to targeted PDAC therapy.
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Affiliation(s)
- Kuan-Hung Chen
- Department of Chemical Engineering and Frontier Research Center on Fundamental and Applied Sciences of Matters, National Tsing Hua University, 30013, Hsinchu, Taiwan
| | - Nhien Nguyen
- Department of Chemical Engineering and Frontier Research Center on Fundamental and Applied Sciences of Matters, National Tsing Hua University, 30013, Hsinchu, Taiwan
| | - Tun-Yu Huang
- Department of Chemical Engineering and Frontier Research Center on Fundamental and Applied Sciences of Matters, National Tsing Hua University, 30013, Hsinchu, Taiwan
| | - Yu-Jung Lin
- Research Center for Applied Sciences, 11529, Academia Sinica, Taipei, Taiwan
| | - Yu-Tzu Yu
- Department of Chemical Engineering and Frontier Research Center on Fundamental and Applied Sciences of Matters, National Tsing Hua University, 30013, Hsinchu, Taiwan
| | - Hsiang-Lin Song
- Department of Pathology, National Taiwan University Hospital, 300, Hsinchu Branch, Hsinchu, Taiwan
| | - Jui-To Wang
- Neurological Institute, Department of Neurosurgery, Taipei Veterans General Hospital, 11217, Taipei, Taiwan
- Institute of Brain Science, National Yang-Ming Chiao Tung University, 11221, Taipei, Taiwan
| | - Van Khanh Nguyen
- Department of Chemical Engineering and Frontier Research Center on Fundamental and Applied Sciences of Matters, National Tsing Hua University, 30013, Hsinchu, Taiwan
| | - Hsin-Lung Chen
- Department of Chemical Engineering and Frontier Research Center on Fundamental and Applied Sciences of Matters, National Tsing Hua University, 30013, Hsinchu, Taiwan
| | - Li-An Chu
- Department of Biomedical Engineering and Environmental Sciences, National Tsing Hua University, 30013, Hsinchu, Taiwan
| | - Hui-Hua Kenny Chiang
- Institute of Biomedical Engineering, National Yang-Ming Chiao Tung University, 11221, Taipei, Taiwan
| | - Hsing-Wen Sung
- Department of Chemical Engineering and Frontier Research Center on Fundamental and Applied Sciences of Matters, National Tsing Hua University, 30013, Hsinchu, Taiwan
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Li J, Zhou Y, Zhang J, Cui L, Lu H, Zhu Y, Zhao Y, Fan S, Xiao X. Barley β-glucan inhibits digestion of soybean oil in vitro and lipid-lowering effects of digested products in cell co-culture model. Food Res Int 2023; 164:112378. [PMID: 36737963 DOI: 10.1016/j.foodres.2022.112378] [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: 09/02/2022] [Revised: 12/08/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022]
Abstract
The effect of barley β-glucan on soybean oil digestion characteristics before and after fermentation was studied in an in vitro-simulated gastrointestinal digestion model. The addition of barley β-glucan made the system more unstable, the particle size increased significantly, and confocal laser imaging showed that it was easier to form agglomerates. The addition of barley β-glucan increased the proportion of unsaturated fatty acids in digestion products, and reduced digestibility of soybean oil. In a co-culture model of Caco-2/HT29 and HepG2 cells, the effects of digestive products of soybean oil and barley β-glucan before and after fermentation on lipid metabolism in HepG2 cells were investigated. The results showed that adding only soybean oil digestion products significantly increased triglycerides (TG) content and lipid accumulation in basolateral HepG2 cells. When fermented barley β-glucan was added, lipid deposition was significantly decreased, and the lipid-lowering activity was better than that of unfermented barley β-glucan.
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Affiliation(s)
- Jiaying Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yurong Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ling Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haina Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Songtao Fan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Kasprzak MM, Berski W, Krystyjan M, Jamróz E, Florczuk A, Tkaczewska J, Zając M, Domagała J, Lett AM, Ptasznik S. Effects of fibre addition and processing on the stability, rheology and in vitro gastric digestion of whey protein-xanthan gum stabilised emulsions with high oil phase. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Recent Advances in the Gastrointestinal Fate of Organic and Inorganic Nanoparticles in Foods. NANOMATERIALS 2022; 12:nano12071099. [PMID: 35407216 PMCID: PMC9000219 DOI: 10.3390/nano12071099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/24/2022] [Accepted: 03/24/2022] [Indexed: 12/11/2022]
Abstract
Inorganic or organic nanoparticles are often incorporated into foods to enhance their quality, stability, nutrition, or safety. When they pass through the gastrointestinal environment, the properties of these nanoparticles are altered, which impacts their biological effects and potential toxicity. Consequently, there is a need to understand how different kinds of nanoparticles behave within the gastrointestinal tract. In this article, the current understanding of the gastrointestinal fate of nanoparticles in foods is reviewed. Initially, the fundamental physicochemical and structural properties of nanoparticles are discussed, including their compositions, sizes, shapes, and surface chemistries. Then, the impact of food matrix effects and gastrointestinal environments on the fate of ingested nanoparticles is discussed. In particular, the influence of nanoparticle properties on food digestion and nutraceutical bioavailability is highlighted. Finally, future research directions are highlighted that will enable the successful utilization of nanotechnology in foods while also ensuring they are safe.
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Halahlah A, Piironen V, Mikkonen KS, Ho TM. Polysaccharides as wall materials in spray-dried microencapsulation of bioactive compounds: Physicochemical properties and characterization. Crit Rev Food Sci Nutr 2022; 63:6983-7015. [PMID: 35213281 DOI: 10.1080/10408398.2022.2038080] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Natural bioactive compounds (BCs) are types of chemicals found in plants and certain foods that promote good health, however they are sensitive to processing and environmental conditions. Microencapsulation by spray drying is a widely used and cost-effective approach to create a coating layer to surround and protect BCs and control their release, enabling the production of high functional products/ingredients with extended shelf life. In this process, wall materials determine protection efficiency, and physical properties, bioavailability, and storage stability of microencapsulated products. Therefore, an understanding of physicochemical properties of wall materials is essential for the successful and effective spray-dried microencapsulation process. Typically, polysaccharide-based wall materials are generated from more sustainable sources and have a wider range of physicochemical properties and applications compared to their protein-based counterparts. In this review, we highlight the essential physicochemical properties of polysaccharide-based wall materials for spray-dried microencapsulation of BCs including solubility, thermal stability, and emulsifying properties, rheological and film forming properties. We provide further insight into possibilities for the chemical structure modification of native wall materials and their controlled release behaviors. Finally, we summarize the most recent studies involving polysaccharide biopolymers as wall materials and/or emulsifiers in spray-dried microencapsulation of BCs.
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Affiliation(s)
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
| | - Thao M Ho
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
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Stimulating mechanism of corn oil on biomass and polysaccharide production of Pleurotus tuber-regium mycelium. Int J Biol Macromol 2021; 201:93-103. [PMID: 34973980 DOI: 10.1016/j.ijbiomac.2021.12.149] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 12/05/2021] [Accepted: 12/23/2021] [Indexed: 01/03/2023]
Abstract
Hyperbranched polysaccharides (HBPSs) are the main components in cell wall and exopolysaccharide (EPS) of Pleurotus tuber-regium. To enhance the yield of these macromolecules, corn oil at 4% addition exhibited the best effect for production of mycelial biomass at 20.49 g/L and EPS at 0.59 g/L, which was 2.56 folds and 1.90 folds of the control, respectively. The treated hyphae were much thicker with smooth surface, while its cell wall content (43.81 ± 0.02%) was 1.96 times of the control (22.34 ± 0.01%). Moreover, a large number of lipid droplets could be visualized under the view of confocal laser scanning microscopy (CLSM). RNA-seq analysis revealed that corn oil could enter the cells and result in the up-regulation of genes on cell morphology and membrane permeability, as well as the down-regulation on expression level of polysaccharide hydrolase and genes involved in the MAPK pathway, all of which probably contribute to the increase of polysaccharides production.
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Wan Y, Xu X, Gilbert RG, Sullivan MA. A Review on the Structure and Anti-Diabetic (Type 2) Functions of β-Glucans. Foods 2021; 11:57. [PMID: 35010185 PMCID: PMC8750484 DOI: 10.3390/foods11010057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/19/2021] [Accepted: 12/24/2021] [Indexed: 12/14/2022] Open
Abstract
Type 2 diabetes, a long-term chronic metabolic disease, causes severe and increasing economic and health problems globally. There is growing evidence that β-glucans can function as bioactive macromolecules that help control type 2 diabetes with minimal side effects. However, conflicting conclusions about the antidiabetic activities of β-glucans have been published, potentially resulting from incomplete understanding of their precise structural characteristics. This review aims to increase clarity on the structure-function relationships of β-glucans in treating type 2 diabetes by examining detailed structural and conformational features of naturally derived β-glucans, as well as both chemical and instrumental methods used in their characterization, and their underlying anti-diabetic mechanisms. This may help to uncover additional structure and function relationships and to expand applications of β-glucans.
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Affiliation(s)
- Yujun Wan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Xiaojuan Xu
- College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China;
| | - Robert G. Gilbert
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia;
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Mitchell A. Sullivan
- Glycation and Diabetes Group, Mater Research Institute, The University of Queensland, Translational Research Institute, Brisbane, QLD 4072, Australia
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Islam T, Huda MN, Ahsan MA, Afrin H, Joseph J Salazar C, Nurunnabi M. Theoretical and Experimental Insights into the Possible Interfacial Interactions between β-Glucan and Fat Molecules in Aqueous Media. J Phys Chem B 2021; 125:13730-13743. [PMID: 34902976 PMCID: PMC9998241 DOI: 10.1021/acs.jpcb.1c08065] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Excessive body fat and high cholesterol are one of the leading reasons for triggering cardiovascular risk factors, obesity, and type 2 diabetes. Beta-glucan (BG)-based dietary fibers are found to be effective for lowering fat digestion in the gastrointestinal tract. However, the fat capturing mechanism of BG in aqueous medium is still elusive. In this report, we studied the dietary effect of barley-extracted BG on docosahexaenoic acid (DHA, a model fat molecule) uptake and the impact of the aqueous medium on their interactions using computational modeling and experimental parameters. The possible microscale and macroscale molecular interactions between BG and DHA in an aqueous medium were analyzed through density functional theory (DFT), Monte-Carlo (MC), and molecular dynamics (MD) simulations. DFT analysis revealed that the BG polymer extends hydrogen bonding and nonbonding interactions with DHA. Bulk simulation with multiple DHA molecules on a long-chain BG showed that a viscous colloidal system is formed upon increasing DHA loading. Experimental size and zeta potential measurements also confirmed the electrostatic interaction between BG-DHA systems. Furthermore, simulated and experimental diffusion and viscosity measurements showed excellent agreement. These simulated and experimental results revealed the mechanistic pathway of how BG fibers form colloidal systems with fat molecules, which is probably responsible for BG-induced delayed fat digestion and further halting of fatty molecule absorption in the GI tract.
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Affiliation(s)
- Tamanna Islam
- Environmental Science & Engineering Program, University of Texas at El Paso, El Paso, Texas 79968, United States
- Department of Pharmaceutical Sciences, School of Pharmacy, University of Texas at El Paso, El Paso, Texas 79902, United States
| | - Md Nurul Huda
- Environmental Science & Engineering Program, University of Texas at El Paso, El Paso, Texas 79968, United States
- Department of Pharmaceutical Sciences, School of Pharmacy, University of Texas at El Paso, El Paso, Texas 79902, United States
| | - Md Ariful Ahsan
- Department of Chemistry and Biochemistry, College of Sciences, University of Texas at El Paso, El Paso, Texas 79968, United States
| | - Humayra Afrin
- Environmental Science & Engineering Program, University of Texas at El Paso, El Paso, Texas 79968, United States
- Department of Pharmaceutical Sciences, School of Pharmacy, University of Texas at El Paso, El Paso, Texas 79902, United States
| | | | - Md Nurunnabi
- Environmental Science & Engineering Program, University of Texas at El Paso, El Paso, Texas 79968, United States
- Department of Pharmaceutical Sciences, School of Pharmacy, University of Texas at El Paso, El Paso, Texas 79902, United States
- Border Biomedical Research Center, University of Texas at El Paso, El Paso, Texas 79968, United States
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Crystallization of polymethoxyflavones in high internal phase emulsions stabilized using biopolymeric complexes: Implications for microstructure and in vitro digestion properties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Nishinari K, Fang Y. Molar mass effect in food and health. Food Hydrocoll 2021; 112:106110. [PMID: 32895590 PMCID: PMC7467918 DOI: 10.1016/j.foodhyd.2020.106110] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/26/2022]
Abstract
It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, PR China
- Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University, Osaka, 558-6565, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China
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Zhai H, Gunness P, Gidley MJ. Depletion and bridging flocculation of oil droplets in the presence of β-glucan, arabinoxylan and pectin polymers: Effects on lipolysis. Carbohydr Polym 2021; 255:117491. [PMID: 33436251 DOI: 10.1016/j.carbpol.2020.117491] [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: 05/18/2020] [Revised: 11/23/2020] [Accepted: 12/05/2020] [Indexed: 11/25/2022]
Abstract
The aim of this study was to investigate the influence of food polysaccharides from different sources on microstructural and rheological properties, and in vitro lipolysis of oil-in-water emulsions of canola oil stabilised by whey protein isolate. The polysaccharides used were β-glucan (BG) from oat, arabinoxylan (AX) from wheat, and pectin (PTN) from apple. All polysaccharides added at 1 % w/v increased the viscosity of emulsions and promoted flocculation but with different mechanisms, BG and AX by depletion flocculation and PTN by bridging flocculation. Depletion flocculation was associated with an increase in viscosity of BG or AX-stabilised emulsions compared with BG/AX alone, whereas bridging flocculation with PTN caused a decrease in viscosity. All three polysaccharides reduced lipid digestion rate and extent, but the bridging flocculation induced by PTN had the greatest effect. This study has implications for better understanding the influence of carbohydrate polymers from cereals and fruits on lipid digestibility.
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Affiliation(s)
- Honglei Zhai
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, 4072, Australia; Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, TX, 77030, USA
| | - Purnima Gunness
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, 4072, Australia
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, 4072, Australia.
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Kitahara C, Sakurai T, Furuta K, Katsumata T. Inhibition of lipid digestion by β-glucanase-treated Candida utilis. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chie Kitahara
- Food Science Research Laboratories, Mitsubishi Corporation Life Sciences Limited
| | - Takanobu Sakurai
- Food Science Research Laboratories, Mitsubishi Corporation Life Sciences Limited
| | - Kaori Furuta
- Food Science Research Laboratories, Mitsubishi Corporation Life Sciences Limited
| | - Tadayoshi Katsumata
- Food Science Research Laboratories, Mitsubishi Corporation Life Sciences Limited
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Colosimo R, Mulet-Cabero AI, Warren FJ, Edwards CH, Finnigan TJA, Wilde PJ. Mycoprotein ingredient structure reduces lipolysis and binds bile salts during simulated gastrointestinal digestion. Food Funct 2020; 11:10896-10906. [PMID: 33242053 DOI: 10.1039/d0fo02002h] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Mycoprotein is the fungal biomass obtained by the fermentation of Fusarium venenatum, whose intake has been shown to lower blood lipid levels. This in vitro study aimed to understand the mechanisms whereby mycoprotein can influence lipid digestion by reducing lipolysis and binding to bile salts. Mycoprotein at 30 mg mL-1 concentration significantly reduced lipolysis after 60 min of simulated intestinal digestion with oil-in-water emulsion (P < 0.001) or 10 min of incubation with tributyrin (P < 0.01). Furthermore, mycoprotein effectively bound bile salts during simulated small intestinal digestion, but only after being exposed to the acidic environment of the preceding gastric phase. However, the extent of bile salts sequestered by mycoprotein was decreased by pepsin and lipase-colipase activity. Besides, extracted mycoprotein proteins showed bile salt binding activity, and proteins with a molecular weight of ∼37 kDa showed resistance to trypsin hydrolysis. Thus, eleven extracted mycoprotein proteins (> 37 kDa) were identified by liquid chromatography-tandem mass spectrometry. In addition, the viscosity of mycoprotein digesta appeared to have no impact on bile salt binding since no statistically significant differences were detected between samples exposed or not to the previous gastric step. This study has identified mechanisms by which mycoprotein can reduce blood lipid levels.
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Affiliation(s)
- Raffaele Colosimo
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk NR4 7UQ, UK.
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