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Li H, Mustapha WAW, Liu J, Zhang X. Self-assembled nanoparticles of acid-induced fish ( Cyprinus carpio L.) scale gelatin: Structure, physicochemical properties, and application for loading curcumin. Food Chem X 2024; 21:101230. [PMID: 38426076 PMCID: PMC10901859 DOI: 10.1016/j.fochx.2024.101230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 02/13/2024] [Accepted: 02/14/2024] [Indexed: 03/02/2024] Open
Abstract
This work expands the functionality of fish scale gelatin (FSG) as a carrier of hydrophobic bioactive substances. The hydrophobicity of FSG was enhanced to promote its interaction with hydrophobic curcumin and to increase its bioavailability. This results in a remarkable increase in the curcumin loading capacity of acid-hydrolyzed FSG (HFSG) from 1.08 ± 0.08 μg/mg (0 h) to 9.15 ± 0.21 μg/mg (3 h). The amino acid composition indicated that acid hydrolysis effectively increased the ratio of hydrophobic amino acids of FSG. Acid hydrolysis facilitated the transformation of the α-helical conformation into a β-sheet structure. Hydrophobic interactions between HFSG and curcumin were strengthened by moderate acid hydrolysis. A sustained-release profile emerged for the curcumin-loaded HFSG during simulated gastrointestinal digestion, thereby improving the bioaccessibility and bioavailability of curcumin. These findings contribute to the application of acid hydrolysis in modifying FSG for enhanced hydrophobicity and curcumin loading capacity in the food industry.
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Affiliation(s)
- Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Jia Liu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Xiaoping Zhang
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
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Li H, Wan Mustapha WA, Tian G, Dong N, Zhao F, Zhang X, Long D, Liu J. Enhanced hydrophobic interaction between fish (Cyprinus carpio L.) scale gelatin and curcumin: Mechanism study. Food Chem 2024; 431:137102. [PMID: 37579608 DOI: 10.1016/j.foodchem.2023.137102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/23/2023] [Accepted: 08/03/2023] [Indexed: 08/16/2023]
Abstract
To enhance the solubility of hydrophobic nutrients, the hydrophobicity of fish scale gelatin hydrolysate (FSGH) was increased with moderate acid or alkali hydrolysis. Acid-induced FSG hydrolysate (AcFSGH) at 3 h showed a superior curcumin loading efficiency (18.30 ± 0.38 μg/mL) among all FSGHs. Compared with FSG, the proportion of hydrophobic amino acids (from 41.1% to 46.4%) and the hydrophobic interaction (from 12.72 to 20.10 mg/mL) was significantly increased in the AcFSGH. Meanwhile, the transformation of the α-helix (from 12.8% to 4.9%) to the β-sheet (from 29.0% to 42.8%) was also observed in the AcFSGH. Based on the observation in the molecular weight and morphological analysis, AcFSGH acquired the best hydrophobic interaction with curcumin, presumably due to the formation of the flexible structure of the linear hydrolyzates. The above results call for an investigation of the role of FSG hydrolysate in the synthesis of nanoparticles loaded with bioactive lipophilic compounds.
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Affiliation(s)
- Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China; Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Guilin Tian
- School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
| | - Nan Dong
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Feng Zhao
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
| | - Xiaoping Zhang
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
| | - Daoqi Long
- Chongqing Vocational Institute of Safety & Technology, Chongqing 404121, China
| | - Jia Liu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China; School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
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Korčok M, Calle J, Veverka M, Vietoris V. Understanding the health benefits and technological properties of β-glucan for the development of easy-to-swallow gels to guarantee food security among seniors. Crit Rev Food Sci Nutr 2023; 63:11504-11521. [PMID: 35766942 DOI: 10.1080/10408398.2022.2093325] [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] [Indexed: 11/03/2022]
Abstract
The world's population is growing rapidly and the number of elderly people with undernutrition and malnutrition is increasing. Common health problems among seniors are cardiovascular, inflammatory, gastrointestinal, and cognitive disorders, cancer, diabetes, psychological and dental problems. The food industry is trying to meet the demands of an aging society, but these efforts are not sufficient. New strategies are needed, and they demand foods development with modified textures that are easy to swallow, such as gels suitable for seniors. Depending on the specific needs of the elderly, bioactive compounds with health benefits should be included in food systems. Novel foods may play an important role in the prevention, maintenance, and treatment of age-related diseases. One of the most studied bioactive compound is β-glucan, a polysaccharide with approved health claims confirmed by clinical trials, such as "β-glucan contributes to the maintenance of normal blood cholesterol levels" and "the consumption of β-glucan from oats or barley contributes to the reduction of postprandial glucose spikes." In this review, the health benefits, and technological properties of β-glucan for the development of senior-friendly ready-to-swallow gels were described. In addition, some patents and studies conducted in connection with the development of the gel systems were collected.
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Affiliation(s)
- Melina Korčok
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
| | - Jehannara Calle
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
- Food Research Institute for the Food Industry (IIIA), Havana, Cuba
| | | | - Vladimir Vietoris
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
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Lal J, Biswas P, Singh SK, Debbarma R, Mehta NK, Deb S, Sharma S, Waikhom G, Patel AB. Moving towards Gel for Fish Feeding: Focus on Functional Properties and Its Acceptance. Gels 2023; 9:gels9040305. [PMID: 37102917 PMCID: PMC10137949 DOI: 10.3390/gels9040305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 02/14/2023] [Accepted: 04/03/2023] [Indexed: 04/08/2023] Open
Abstract
To resurrect and establish a low-impact aquaculture practice, gel-based feed applications hold promise. Gel feed is viscoelastic, nutrient-dense, hard, flexible, and appealing, and can be moulded into appealing shapes to ensure rapid acceptance by fish. The purpose of this research is to create a suitable gel feed using various gelling agents and to evaluate its properties and acceptance by a model fish, Pethia conchonius (rosy barb). Three gelling agents, viz. starch, calcium lactate and pectin, were included at 2%, 5%, and 8% in a fish-muscle-based diet. The physical properties of gel feed were standardized using texture profile analysis, sinking velocity, water and gel stability, water holding capacity, proximate composition, and colour. The lowest levels of nutrient leaching protein (0.57 ± 0.15%) and lipid (14.3 ± 14.30%) were observed up to 24 h in the underwater column. The highest score for overall physical and acceptance characteristics was noted for the 5% calcium lactate-based gel feed. Furthermore, a 20-day acceptance feeding experiment was conducted using 5% calcium lactate to examine its suitability as fish feed. The results indicate a better acceptability (3.55 ± 0.19%) and water stability (−2.5 ± 2.5%) of the gel feed compared to the control, with an improvement in nutrient losses. Overall, the study provides an insight into the application of gel-based diets for ornamental fish rearing, besides ensuring an efficient nutrient uptake and minimal leaching to establish a clean aquatic environment.
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Affiliation(s)
- Jham Lal
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra 799210, Tripura, India
| | - Pradyut Biswas
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra 799210, Tripura, India
| | - Soibam Khogen Singh
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra 799210, Tripura, India
| | - Reshmi Debbarma
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra 799210, Tripura, India
| | - Naresh Kumar Mehta
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Lembucherra 799210, Tripura, India
| | - Suparna Deb
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra 799210, Tripura, India
| | - Sanjeev Sharma
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Lembucherra 799210, Tripura, India
| | - Gusheinzed Waikhom
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra 799210, Tripura, India
| | - Arun Bhai Patel
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra 799210, Tripura, India
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He J, Zhang J, Xu Y, Ma Y, Guo X. The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin. Foods 2022; 11:foods11243960. [PMID: 36553702 PMCID: PMC9777772 DOI: 10.3390/foods11243960] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/29/2022] [Accepted: 12/01/2022] [Indexed: 12/13/2022] Open
Abstract
In this paper, gelatin was extracted from the scales of Coregonus peled, Carp and Bighead carp by the acid method, and the structure and functional properties of the obtained scale gelatin and food-grade pigskin gelatin (FG) were compared. The results showed that all gelatins exhibited relatively high protein (86.81-93.61%), and low lipid (0.13-0.39%) and ash (0.37-1.99%) contents. FG had the highest gel strength, probably because of its high proline content (11.96%) and high average molecular weight distribution. Low β-antiparallel was beneficial to the stability of emulsion, which led FG to have the best emulsifying property. The high content of hydrophobic amino acids may be one of the reasons for the superior foaming property of Bighead carp scales gelatin (BCG). The gel strength of Carp scales gelatin (CG) and BCG, the ESI of Coregonus peled scales gelatin (CPG) and the foaming property of BCG indicate that fish gelatin has the potential to be used in food industry as a substitute for pig skin gelatin.
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Investigation on the coacervation of fish scale gelatin hydrogel with seafood waste hydrolysates for the development of artificial fish bait: Physico-chemical, thermodynamic, and morpho-structural properties. J INDIAN CHEM SOC 2022. [DOI: 10.1016/j.jics.2022.100783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Curcumin-Loaded Self-Assembly Constructed by Octenylsuccinate Fish ( Cyprinus carpio L.) Scale Gelatin: Preparation and Characterization. Foods 2022; 11:foods11182911. [PMID: 36141040 PMCID: PMC9498313 DOI: 10.3390/foods11182911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
Curcumin loaded octenylsuccinate fish scale gelatin (OFSG) was prepared in this study, to explore the potential of FSG for delivering hydrophobic nutrients. The effects of molecule weight (Mw, 22,677-369 g/mol) and degree of substitution (DS, 0-0.116) on the curcumin loading efficiency (CLE, μg/mL) of OFSG (6.98-26.85 mg/mL) were evaluated. The expose of interior hydrophobic groups in FSG and increased intermolecular hydrophobic area contributed to the loading of curcumin in two phases, respectively. The interaction between OFSG and curcumin showed a decreased absorption in FTIR and an increased crystallinity in XRD. The loading of curcumin into OFSG caused a significant decrease of the particle size (from 350-12,070 to 139-214 nm), PDI (from 0.584-0.659 to 0.248-0.347) and ζ-potential (-12.2 or -11.4 to -21.0 or -20.3). OFSG showed a significantly higher stability and lower release of curcumin than FSG at the end of the simulated gastrointestinal digestion. Thus, OFSG showed great potential in the construction of a carrier for hydrophobic nutrients.
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Tian H, Ren Z, Shi L, Hao G, Chen J, Weng W. Self-assembly characterization of tilapia skin collagen in simulated body fluid with different salt concentrations. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.06.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Tong L, Kang X, Fang Q, Yang W, Cen S, Lou Q, Huang T. Rheological properties and interactions of fish gelatin-κ-carrageenan polyelectrolyte hydrogels: The effects of salt. J Texture Stud 2021; 53:122-132. [PMID: 34427935 DOI: 10.1111/jtxs.12624] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 07/10/2021] [Accepted: 07/10/2021] [Indexed: 11/27/2022]
Abstract
This study mainly explored the effects of low-concentration salts (0.1, 0.5 mM NaCl and Na2 SO4 ) on the gel, rheological and structural properties of fish gelatin (FG)-κ-carrageenan (κC) polyelectrolyte hydrogels. The results showed that κC could increase the gel strength, hardness, and chewiness of the FG-κC polyelectrolyte hydrogels, while the addition of salts had a negative effect. The rheological behaviors showed that the addition of salts reduced the apparent viscosity, gel, and melting points of the FG-κC polyelectrolyte hydrogels. Compared with NaCl, Na2 SO4 -treated FG-κC had lower gel strength, hardness, viscosity, gelation, and melting points, while the addition of salts increased the fluorescence intensity by unfolding FG molecules. The secondary structure analysis results showed that the addition of NaCl and Na2 SO4 decreased α-helix and β-sheet contents of FG-κC by destroying the hydrogen bond of FG-κC.
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Affiliation(s)
- Lu Tong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Xinzi Kang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Qi Fang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Shijie Cen
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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