1
|
Rathee S, Ojha A, Upadhyay A, Xiao J, Bajpai VK, Ali S, Shukla S. Biogenic engineered nanomaterials for enhancing bioavailability via developing nano-iron-fortified smart foods: advances, insight, and prospects of nanobionics in fortification of food. Food Funct 2023; 14:9083-9099. [PMID: 37750182 DOI: 10.1039/d3fo02473c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
Iron deficiency is a significant cause of iron deficiency anemia (IDA). Treatment of IDA is challenging due to several challenges, including low target bioavailability, low palatability, poor pharmacokinetics, and extended therapeutic regimes. Nanotechnology holds the promise of revolutionizing the management and treatment of IDA. Smart biogenic engineered nanomaterials (BENMs) such as lipids, protein, carbohydrates, and complex nanomaterials have been the subject of extensive research and opened new avenues for people and the planet due to their enhanced physicochemical, rheological, optoelectronic, thermomechanical, biological, magnetic, and nutritional properties. Additionally, they show eco-sustainability, low biotoxicity, active targeting, enhanced permeation and retention, and stimuli-responsive characteristics. We examine the opportunities offered by emerging smart BENMs for the treatment of iron deficiency anemia by utilizing iron-fortified smart foods. We review the progress made so far and other future directions to maximize the impact of smart nanofortification on the global population. The toxicity effects are also discussed with commercialization challenges.
Collapse
Affiliation(s)
- Shweta Rathee
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India.
| | - Ankur Ojha
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India.
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India.
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Vivek K Bajpai
- Department of Energy and Materials Engineering, Dongguk University, Seoul 04620, Republic of Korea
| | - Sajad Ali
- Department of Biotechnology, Yeungnam University, South Korea.
| | - Shruti Shukla
- Department of Nanotechnology, North Eastern Hill University (NEHU), East Khasi Hills, Shillong, 793022, Meghalaya, India.
| |
Collapse
|
2
|
Dehnad D, Ghorani B, Emadzadeh B, Emadzadeh M, Assadpour E, Rajabzadeh G, Jafari SM. Recent advances in iron encapsulation and its application in food fortification. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37703437 DOI: 10.1080/10408398.2023.2256004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/15/2023]
Abstract
Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour.
Collapse
Affiliation(s)
- Danial Dehnad
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Maryam Emadzadeh
- Clinical Research Development Unit, Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ghadir Rajabzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| |
Collapse
|
3
|
Wang Q, Zhang D, Lu J, Zhang J, Xuan Z, Gong L, Yang M, Jin L, Le J, Zhu A, Liang H, Benjamin Naman C, Zhang J, Zhao L, He S, Wang Q, Liu H, Yan X, Zhao L, Cui W. PLGA-PEG-fucoxanthin nanoparticles protect against ischemic stroke in vivo. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
|
4
|
Kaur M, Bains A, Chawla P, Yadav R, Kumar A, Inbaraj BS, Sridhar K, Sharma M. Milk Protein-Based Nanohydrogels: Current Status and Applications. Gels 2022; 8:gels8070432. [PMID: 35877517 PMCID: PMC9320064 DOI: 10.3390/gels8070432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 12/31/2022] Open
Abstract
Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are three-dimensional, cross-linked networks of polymers capable of absorbing large amounts of water and biological fluids without dissolving and have attained great attraction from researchers due to their small size and high efficiency. Gelation is the primary technique used to synthesize milk protein nanohydrogels, whereas the denaturation, aggregation, and gelation of proteins are of specific significance toward assembling novel nanostructures such as nanohydrogels with various possible applications. These are synthesized by either chemical cross-linking achieved through covalent bonds or physical cross-linking via noncovalent bonds. Milk-protein-based gelling systems can play a variety of functions such as in food nutrition and health, food engineering and processing, and food safety. Therefore, this review highlights the method to prepare milk protein nanohydrogel and its diverse applications in the food industry.
Collapse
Affiliation(s)
- Manpreet Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar 144020, Punjab, India;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
- Correspondence: (P.C.); or (K.S.); or (M.S.)
| | - Rahul Yadav
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | - Anil Kumar
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | | | - Kandi Sridhar
- UMR1253, Science et Technologie du Lait et de L’œuf, INRAE, L’Institut Agro Rennes-Angers, 65 Rue de Saint Brieuc, F-35042 Rennes, France
- Correspondence: (P.C.); or (K.S.); or (M.S.)
| | - Minaxi Sharma
- Laboratoire de Chimie Verte et Produits Biobasés, Département Agro Bioscience et Chimie, Haute Ecole Provinciale du Hainaut-Condorcet, 11, Rue de la Sucrerie, 7800 Ath, Belgium
- Correspondence: (P.C.); or (K.S.); or (M.S.)
| |
Collapse
|
5
|
Man Y, Zhou C, Adhikari B, Wang Y, Xu T, Wang B. High voltage electrohydrodynamic atomization of bovine lactoferrin and its encapsulation behaviors in sodium alginate. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
6
|
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.
Collapse
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
| |
Collapse
|
7
|
Lin Q, Ge S, McClements DJ, Li X, Jin Z, Jiao A, Wang J, Long J, Xu X, Qiu C. Advances in preparation, interaction and stimulus responsiveness of protein-based nanodelivery systems. Crit Rev Food Sci Nutr 2021:1-14. [PMID: 34726091 DOI: 10.1080/10408398.2021.1997908] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The improved understanding of the connection between diet and health has led to growing interest in the development of functional foods designed to improve health and wellbeing. Many of the potentially health-promoting bioactive ingredients that food manufacturers would like to incorporate into these products are difficult to utilize because of their chemical instability, poor solubility, or low bioavailability. For this reason, nano-based delivery systems are being developed to overcome these problems. Food proteins possess many functional attributes that make them suitable for formulating various kinds of nanocarriers, including their surface activity, water binding, structuring, emulsification, gelation, and foaming, as well as their nutritional aspects. Proteins-based nanocarriers are therefore useful for introducing bioactive ingredients into functional foods, especially for their targeted delivery in specific applications.This review focusses on the preparation, properties, and applications of protein-based nanocarriers, such as nanoparticles, micelles, nanocages, nanoemulsions, and nanogels. In particular, we focus on the development and application of stimulus-responsive protein-based nanocarriers, which can be used to release bioactive ingredients in response to specific environmental triggers. Finally, we discuss the potential and future challenges in the design and application of these protein-based nanocarriers in the food industry.
Collapse
Affiliation(s)
- Qianzhu Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Shengju Ge
- Department of Food, Yantai Nanshan University, Yantai, Shandong, China
| | | | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinpeng Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
8
|
|
9
|
Akhtar A, Aslam S, Khan S, McClements DJ, Khalid N, Maqsood S. Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021). Crit Rev Food Sci Nutr 2021; 63:2719-2737. [PMID: 34565242 DOI: 10.1080/10408398.2021.1980370] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications.
Collapse
Affiliation(s)
- Aqsa Akhtar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sadia Aslam
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | | | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
| |
Collapse
|
10
|
Yuan H, Chen L, Hong FF. Homogeneous and efficient production of a bacterial nanocellulose-lactoferrin-collagen composite under an electric field as a matrix to promote wound healing. Biomater Sci 2021; 9:930-941. [PMID: 33284290 DOI: 10.1039/d0bm01553a] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
BNC was functionalized with collagen (COL) and lactoferrin (LF) to form three different composites: BNC/COL, BNC/LF and BNC/LF/COL using a novel electrophoresis-based technology. The technology is less time-consuming than traditional immersion-adsorption methods and offers the additional advantages of greater protein loading, better homogeneity and a lower requirement for processing solution. Significantly, it has general applicability and great potential for fabricating other similar composites. The water-holding capability and water vapor transmission rate (WVTR) of BNC composites were significantly improved, particularly in the case of BNC/LF/COL, with a WVTR of 2600 g m-2 d-1, indicating that the composite maintains a moderately moist environment over the wound bed, which would enhance epithelial cell migration during the healing process. Compared with BNC and BNC/COL, the LF-impregnated composites mediated a reduction in bacterial viability of at least 77%. Impregnation with COL significantly improved the cytocompatibility of BNC composites to promote the adhesion and proliferation of fibroblast cells. Furthermore, a greater therapeutic effect of BNC/LF/COL was observed in a rat model of wound healing, with a new epithelium formed within 9 days and without any significant adverse reactions. These results suggest that BNC/LF/COL obtained using the electrophoresis method represents a promising wound dressing for use in practical applications.
Collapse
Affiliation(s)
- Haibin Yuan
- Scientific Research Base of Bacterial Nanofiber Manufacturing and Composite Technology (Donghua University), China Textile Engineering Society, Shanghai 201620, China. and Group of Microbiological Engineering and Industrial Biotechnology, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, North Ren Min Road 2999, Shanghai 201620, China and State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Donghua University, North Ren Min Road 2999, Shanghai 201620, China
| | - Lin Chen
- Group of Microbiological Engineering and Industrial Biotechnology, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, North Ren Min Road 2999, Shanghai 201620, China
| | - Feng F Hong
- Scientific Research Base of Bacterial Nanofiber Manufacturing and Composite Technology (Donghua University), China Textile Engineering Society, Shanghai 201620, China. and Group of Microbiological Engineering and Industrial Biotechnology, College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, North Ren Min Road 2999, Shanghai 201620, China and State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Donghua University, North Ren Min Road 2999, Shanghai 201620, China
| |
Collapse
|
11
|
A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.040] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
12
|
ZIF-8 nano confined protein-titanocene complex core-shell MOFs for efficient therapy of Neuroblastoma: Optimization, molecular dynamics and toxicity studies. Int J Biol Macromol 2021; 178:444-463. [PMID: 33636277 DOI: 10.1016/j.ijbiomac.2021.02.161] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/18/2021] [Accepted: 02/21/2021] [Indexed: 01/08/2023]
Abstract
In the present study, we have developed the core-shell metal organic framework (MOF) of zinc, wherein titanocene dichloride (TC) loaded lactoferrin (Lf) functioned as a core. The complexation of TC to Lf was studies using molecular dynamics study, Quantum mechanical model and spectroscopic investigations. Plackett-Burman design was used to screen and select the critical factors affecting the responses (size, zeta potential and PDI) while the effect of those parameter on the quality attributes (size and yield) was studied by means of a Box-Behnken design. The optimised Lf-TC nanoparticles were loaded inside the ZIF-8 framework along with an anticancer agent 5 Fluorouracil and characterized using techniques like FTIR, PXRD, Raman spectroscopy, EDX and UV-NIR spectroscopy and morphological techniques like SEM, TEM, AFM. The compatibility of the loaded ZIF-8 framework was examined by haemocompatibility studies. The potential of developed nanoplatform against Neuroblastoma was assessed using a cell line studies along with in vivo toxicity studies to ascertain its safety for after in-vivo administration in Wistar rats. Therefore, we can conclude that by employing the approach of DOE we were able to optimize the size and yield of Lf-TC NPs and further by loading inside ZIF-8 framework along with an anticancer drug like 5 fluorouracil we were able to develop a potential nanoplatform for the multimodal therapy of Neuroblastoma.
Collapse
|
13
|
Yuan H, Chen L, Hong FF. Homogeneous and efficient production of a bacterial nanocellulose-lactoferrin-collagen composite under an electric field as a matrix to promote wound healing. Biomater Sci 2021. [DOI: 10.1039/d0bm01553a%0a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
A novel BNC/LF/COL membrane fabricated using an electrophoresis-based technology showed superior advantages in water-holding capability and antibacterial activity, with higher cytocompatibility as well as greater therapeutic effect in wound healing.
Collapse
Affiliation(s)
- Haibin Yuan
- Scientific Research Base of Bacterial Nanofiber Manufacturing and Composite Technology (Donghua University)
- China Textile Engineering Society
- Shanghai 201620
- China
- Group of Microbiological Engineering and Industrial Biotechnology
| | - Lin Chen
- Group of Microbiological Engineering and Industrial Biotechnology
- College of Chemistry
- Chemical Engineering and Biotechnology
- Donghua University
- Shanghai 201620
| | - Feng F. Hong
- Scientific Research Base of Bacterial Nanofiber Manufacturing and Composite Technology (Donghua University)
- China Textile Engineering Society
- Shanghai 201620
- China
- Group of Microbiological Engineering and Industrial Biotechnology
| |
Collapse
|
14
|
Sabra S, Agwa MM. Lactoferrin, a unique molecule with diverse therapeutical and nanotechnological applications. Int J Biol Macromol 2020; 164:1046-1060. [PMID: 32707283 PMCID: PMC7374128 DOI: 10.1016/j.ijbiomac.2020.07.167] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 01/25/2023]
Abstract
Lactoferrin (LF) is a naturally glycoprotein with iron-binding properties and diverse biological applications including; antiviral, anti-inflammatory, antioxidant, anti-cancer and immune stimulating effects. In addition, LF was found to be an ideal nanocarrier for some hydrophobic therapeutics because of its active targeting potential due to overexpression of its receptor on the surface of many cells. Moreover, it was proven to be a good candidate for fabrication of nanocarriers to specifically deliver drugs in case of brain tumors owing to the capability of LF to cross the blood brain barrier (BBB). Consequently, it seems to be a promising molecule with multiple applications in the field of cancer therapy and nanomedicine.
Collapse
Affiliation(s)
- Sally Sabra
- Department of Biotechnology, Institute of Graduate studies and Research, Alexandria University, Alexandria 21526, Egypt.
| | - Mona M. Agwa
- Department of Chemistry of Natural and Microbial Products, Pharmaceutical and Drug Industries Research Division, National Research Centre, 33 El-Behooth St, Dokki, Giza 12311, Egypt,Corresponding authors
| |
Collapse
|
15
|
Araújo JF, Bourbon AI, Simões LS, Vicente AA, Coutinho PJG, Ramos OL. Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants. Food Funct 2020; 11:305-317. [PMID: 31799527 DOI: 10.1039/c9fo01963d] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Whey protein nanostructures can be used as vehicles for the incorporation of nutraceuticals (e.g., antioxidants or vitamins) aimed at the development of functional foods, because nanostructures provide greater protection, stability and controlled release to such nutraceuticals. Fundamental knowledge is required regarding the behaviour of nanostructures when associated with nutraceuticals and their interactions with real food matrices. In this study, a lactoferrin (LF) nanohydrogel was developed to encapsulate curcumin (nutraceutical model) and its behaviour was evaluated in terms of the LF structure and the interaction with curcumin. The release kinetics of curcumin from LF nanohydrogels was also assessed using food simulants with a hydrophilic nature (10% ethanol) and lipophilic nature (50% ethanol). This system was able to encapsulate curcumin at 80 μg mL-1 with an efficiency of ca. 90% and loading capacity of ca. 3%. Through spectroscopic characterisation, it is suggested that LF and curcumin bind via hydrophobic interactions and the average binding distance between LF and curcumin was found to be 1.91 nm. Under refrigerated conditions (4 °C), this system showed stability for up to 35 days, while at room temperature (25 °C) it was shown to be stable for up to 14 days of storage. The LF nanohydrogel presented higher release rates of curcumin in a lipophilic food simulant (stable after ca. 7 h) as compared to a hydrophilic simulant (stable after ca. 4 h). LF nanohydrogels were successfully incorporated into a gelatine matrix and showed no degradation in this process. The behaviour of this system and the curcumin release kinetics in food stimulants make the LF nanohydrogel an interesting system to associate with lipophilic nutraceuticals and to incorporate in refrigerated food products of a hydrophilic nature.
Collapse
Affiliation(s)
- João F Araújo
- Escola de Ciências, Campus de Gualtar, 4710-057, Braga, Portugal
| | | | | | | | | | | |
Collapse
|
16
|
Pandey A, Kulkarni S, Vincent AP, Nannuri SH, George SD, Mutalik S. Hyaluronic acid-drug conjugate modified core-shell MOFs as pH responsive nanoplatform for multimodal therapy of glioblastoma. Int J Pharm 2020; 588:119735. [DOI: 10.1016/j.ijpharm.2020.119735] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/25/2020] [Accepted: 08/02/2020] [Indexed: 12/20/2022]
|
17
|
Bastos LPH, dos Santos CHC, de Carvalho MG, Garcia-Rojas EE. Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions. Food Chem 2020; 316:126345. [DOI: 10.1016/j.foodchem.2020.126345] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 01/29/2020] [Accepted: 02/02/2020] [Indexed: 10/25/2022]
|
18
|
Simões LS, Abrunhosa L, Vicente AA, Ramos OL. Suitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compounds. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105492] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
19
|
Nunes R, Pereira BD, Cerqueira MA, Silva P, Pastrana LM, Vicente AA, Martins JT, Bourbon AI. Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids. Food Funct 2020; 11:1966-1981. [DOI: 10.1039/c9fo02307k] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Omega-3 (ω-3) polyunsaturated fatty acids are highly susceptible to oxidation and have an intense odour and poor water solubility, which make their direct applications in foods extremely difficult.
Collapse
Affiliation(s)
- Rafaela Nunes
- Centre of Biological Engineering
- University of Minho
- Braga
- Portugal
| | - Beatriz D'Avó Pereira
- Centre of Biological Engineering
- University of Minho
- Braga
- Portugal
- International Iberian Nanotechnology Laboratory
| | | | - Pedro Silva
- Centre of Biological Engineering
- University of Minho
- Braga
- Portugal
| | | | | | - Joana T. Martins
- Centre of Biological Engineering
- University of Minho
- Braga
- Portugal
| | - Ana I. Bourbon
- International Iberian Nanotechnology Laboratory
- Braga
- Portugal
| |
Collapse
|
20
|
Bourbon AI, Pereira RN, Pastrana LM, Vicente AA, Cerqueira MA. Protein-Based Nanostructures for Food Applications. Gels 2019; 5:E9. [PMID: 30813359 PMCID: PMC6473444 DOI: 10.3390/gels5010009] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 02/13/2019] [Accepted: 02/14/2019] [Indexed: 01/31/2023] Open
Abstract
Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract.
Collapse
Affiliation(s)
- Ana I Bourbon
- International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n 4715-330 Braga, Portugal.
| | - Ricardo N Pereira
- CEB, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Lorenzo M Pastrana
- International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n 4715-330 Braga, Portugal.
| | - António A Vicente
- CEB, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Miguel A Cerqueira
- International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n 4715-330 Braga, Portugal.
| |
Collapse
|
21
|
Liu R, Yan X, Liu Z, McClements DJ, Liu F, Liu X. Fabrication and characterization of functional protein–polysaccharide–polyphenol complexes assembled from lactoferrin, hyaluronic acid and (−)-epigallocatechin gallate. Food Funct 2019; 10:1098-1108. [DOI: 10.1039/c8fo02146e] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Functional lactoferrin–EGCG–hyaluronic acid complexes could be conditionally assembled at different pH values.
Collapse
Affiliation(s)
- Runhua Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- China
| | - Xiaojia Yan
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- China
| | - Zhigang Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- China
| | | | - Fuguo Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- China
| | - Xuebo Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- China
| |
Collapse
|
22
|
Martins JT, Bourbon AI, Pinheiro AC, Fasolin LH, Vicente AA. Protein-Based Structures for Food Applications: From Macro to Nanoscale. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00077] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
23
|
Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.013] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
24
|
Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.011] [Citation(s) in RCA: 109] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
25
|
Wang C, Zhang X, Wang H, Wang J, Guo M. Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1508074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Xuefei Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Hao Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jiaqi Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Mingruo Guo
- College of Food Science and Engineering, Northeast Agricultural University, Haerbin, China
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT, USA
| |
Collapse
|
26
|
Coelho LM, Silva PM, Martins JT, Pinheiro AC, Vicente AA. Emerging opportunities in exploring the nutritional/functional value of amaranth. Food Funct 2018; 9:5499-5512. [DOI: 10.1039/c8fo01422a] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Amaranthusspp. is a highly nutritive pseudocereal, rich in macronutrients and micronutrients, including vitamins and minerals.
Collapse
Affiliation(s)
| | - Pedro Miguel Silva
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | - Joana T. Martins
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | - Ana C. Pinheiro
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
- Instituto de Biologia Experimental e Tecnológica
| | - António A. Vicente
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| |
Collapse
|