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Korin A, Gouda MM, Youssef M, Elsharkawy E, Albahi A, Zhan F, Sobhy R, Li B. Whey Protein Sodium-Caseinate as a Deliverable Vector for EGCG: In Vitro Optimization of Its Bioaccessibility, Bioavailability, and Bioactivity Mode of Actions. Molecules 2024; 29:2588. [PMID: 38893466 PMCID: PMC11174060 DOI: 10.3390/molecules29112588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 05/26/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
Epigallocatechin gallate (EGCG), the principal catechin in green tea, exhibits diverse therapeutic properties. However, its clinical efficacy is hindered by poor stability and low bioavailability. This study investigated solid particle-in-oil-in-water (S/O/W) emulsions stabilized by whey protein isolate (WPI) and sodium caseinate (NaCas) as carriers to enhance the bioavailability and intestinal absorption of EGCG. Molecular docking revealed binding interactions between EGCG and these macromolecules. The WPI- and NaCas-stabilized emulsions exhibited high encapsulation efficiencies (>80%) and significantly enhanced the bioaccessibility of EGCG by 64% compared to free EGCG after simulated gastrointestinal digestion. Notably, the NaCas emulsion facilitated higher intestinal permeability of EGCG across Caco-2 monolayers, attributed to the strong intermolecular interactions between caseins and EGCG. Furthermore, the emulsions protected Caco-2 cells against oxidative stress by suppressing intracellular reactive oxygen species generation. These findings demonstrate the potential of WPI- and NaCas-stabilized emulsions as effective delivery systems to improve the bioavailability, stability, and bioactivity of polyphenols like EGCG, enabling their applications in functional foods and nutraceuticals.
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Affiliation(s)
- Ali Korin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt
| | - Mostafa M. Gouda
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Department of Nutrition & Food Science, National Research Centre, Dokki, Giza 12622, Egypt
| | - Mahmoud Youssef
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt
| | - Eman Elsharkawy
- Faculty of Science, Northern Border University, Arar 91431, Saudi Arabia
| | - Amgad Albahi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National Food Research Centre, Ministry of Agriculture and Natural Resources, Khartoum 113, Sudan
| | - Fuchao Zhan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Remah Sobhy
- Department of Biochemistry, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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2
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Hevia A, Ruas-Madiedo P, Faria MA, Petit V, Alves B, Alvito P, Arranz E, Bastiaan-Net S, Corredig M, Dijk W, Dupont D, Giblin L, Graf BA, Kondrashina A, Ramos H, Ruiz L, Santos-Hernández M, Soriano-Romaní L, Tomás-Cobos L, Vivanco-Maroto SM, Recio I, Miralles B. A Shared Perspective on in Vitro and in Vivo Models to Assay Intestinal Transepithelial Transport of Food Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19265-19276. [PMID: 38035628 PMCID: PMC10723066 DOI: 10.1021/acs.jafc.3c05479] [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: 08/05/2023] [Revised: 09/29/2023] [Accepted: 11/07/2023] [Indexed: 12/02/2023]
Abstract
Assessing nutrient bioavailability is complex, as the process involves multiple digestion steps, several cellular environments, and regulatory-metabolic mechanisms. Several in vitro models of different physiological relevance are used to study nutrient absorption, providing significant challenges in data evaluation. However, such in vitro models are needed for mechanistic studies as well as to screen for biological functionality of the food structures designed. This collaborative work aims to put into perspective the wide-range of models to assay the permeability of food compounds considering the particular nature of the different molecules, and, where possible, in vivo data are provided for comparison.
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Affiliation(s)
- Arancha Hevia
- Dairy
Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares, sn. Villaviciosa 33300, Asturias. Spain
| | - Patricia Ruas-Madiedo
- Dairy
Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares, sn. Villaviciosa 33300, Asturias. Spain
| | - Miguel Angelo Faria
- LAQV/REQUIMTE,
Laboratório de Bromatologia e Hidrologia, Departamento de Ciências
Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Valérie Petit
- Nestlé
Research, Société des Produits
Nestlé SA, 1000 Lausanne, Switzerland
| | - Bruna Alves
- Faculty
of Sciences, University of Lisboa, Campo Grande, 1749-016 Lisboa Portugal
| | - Paula Alvito
- Food
and Nutrition Department, National Institute
of Health Dr. Ricardo Jorge, 1649-016 Lisbon, Portugal
- CESAM - Centre
for Environmental and Marine Studies, University
of Aveiro, 3810-193 Aveiro, Portugal
| | - Elena Arranz
- Department
of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid (UCM), E-28040 Madrid, Spain
| | - Shanna Bastiaan-Net
- Wageningen
Food & Biobased Research, Wageningen
University & Research, 6708 WG Wageningen, The Netherlands
| | - Milena Corredig
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
| | | | - Didier Dupont
- INRAE Agrocampus Ouest, STLO, F-35042 Rennes, France
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, P61
C996 County Cork, Ireland
| | - Brigitte Anna Graf
- Department
of Health Professions, Faculty of Health and Education, Manchester Metropolitan University, M15 6BH Manchester, U.K.
| | - Alina Kondrashina
- H&H
Group, H&H Research, Global Research
and Technology Centre, P61
K202 Cork, County Cork, Ireland
| | - Helena Ramos
- LAQV/REQUIMTE,
Laboratório de Bromatologia e Hidrologia, Departamento de Ciências
Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Lorena Ruiz
- Dairy
Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares, sn. Villaviciosa 33300, Asturias. Spain
| | - Marta Santos-Hernández
- Wellcome
Trust - MRC Institute of Metabolic Science, Metabolic Research laboratories, Addenbrooke’s Hospital, Hills Road, CB2 0QQ Cambridge, U.K.
| | - Laura Soriano-Romaní
- AINIA
in Vitro Preclinical Studies Area, Parque
Tecnológico de Valencia. c/Benjamín Franklin, 5-11, E46980 Paterna, Spain
| | - Lidia Tomás-Cobos
- AINIA
in Vitro Preclinical Studies Area, Parque
Tecnológico de Valencia. c/Benjamín Franklin, 5-11, E46980 Paterna, Spain
| | | | - Isidra Recio
- Institute of Food
Science Research CIAL (CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Beatriz Miralles
- Institute of Food
Science Research CIAL (CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain
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3
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Flavonoids: Food associations, therapeutic mechanisms, metabolism and nanoformulations. Food Res Int 2022; 157:111442. [PMID: 35761682 DOI: 10.1016/j.foodres.2022.111442] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 01/09/2023]
Abstract
Flavonoids possess an impressive therapeutic potential, thereby imparting them a nutraceutical character. As it becomes increasingly common to consume foods associated with healing properties, it is imperative to understand the associations of different foods with different classes of nutraceutic compounds, and their mechanisms of therapeutic action. At the same time, it is important to address the limitations thereof so that plausible future directions may be drawn. This review summarizes the food associations of flavonoids, and discusses the mechanisms responsible for imparting them their nutraceutic properties, detailing the nuclear factor erythroid 2-related factor 2 (NRF2) signaling pathway, inhibition of inflammatory signaling pathways such as toll-like receptor (TLR), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-kB), cyclooxygenase 2 (COX-2) and lipoxygenase-2 (LOX-2) mediators. Further on, the review explains the mechanism of flavonoids metabolism, reasons for low bioavailability and thereafter recapitulates the role of technological interventions to overcome the limitations, with a particular focus on nanoformulations that utilize the synergy between flavonoids and biocompatible materials used as nanocarriers, as reported in works spanning over a decade. It is the Generally Recognized as Safe (GRAS) classified carriers that will become the basis for developing functional formulations. It is promisingly noteworthy that some flavonoid formulations have been commercialized and mentioned therein. Such commercially viable and safe for consumption technological applications pave way for bringing science to the table, and add value to the innate properties of flavonoids.
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Liu Y, Zhang C, Cui B, Zhou Q, Wang Y, Chen X, Fu H, Wang Y. Effect of emulsifier composition on oil-in-water nano-emulsions: Fabrication, structural characterization and delivery of zeaxanthin dipalmitate from Lycium barbarum L. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Influence of creamer addition on chlorogenic acid bioaccessibility and antioxidant activity of instant coffee during in vitro digestion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Garavand F, Jalai-Jivan M, Assadpour E, Jafari SM. Encapsulation of phenolic compounds within nano/microemulsion systems: A review. Food Chem 2021; 364:130376. [PMID: 34171813 DOI: 10.1016/j.foodchem.2021.130376] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 06/10/2021] [Accepted: 06/12/2021] [Indexed: 12/18/2022]
Abstract
Phenolic compounds (phenolics) have received great attention in the food, pharmaceutical and nutraceutical industries due to their health-promoting attributes. However, their extensive use is limited mainly due to their poor water dispersibility and instability under both processing conditions and/or gastrointestinal interactions, affecting their bioavailability/bioaccessibility. Therefore, different nanocarriers have been widely used to encapsulate phenolics and overcome the aforementioned challenges. To the best of our knowledge, besides many research studies, no comprehensive review on encapsulation of phenolics by microemulsions (MEs) and nanoemulsions (NEs) has been published so far. The present study was therefore attempted to review the loading of phenolics into MEs and NEs. In addition, the fundamental characteristics of the developed systems such as stability, encapsulation efficiency, cytotoxicity, bioavailability and releasing rate are also discussed. Both MEs and NEs are proved as appropriate vehicles to encapsulate and protect phenolics which may expand their applications in foods, supplements and pharmaceuticals.
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Affiliation(s)
- Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland
| | - Mehdi Jalai-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Elham Assadpour
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
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7
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Lamothe S, Guérette C, Britten M. Nutrient release and oxidative stability during in vitro digestion of linseed oil emulsions produced from cow milk, soy drink, and green tea extract. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110137] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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8
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Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds. Foods 2020; 9:foods9030325. [PMID: 32168809 PMCID: PMC7143550 DOI: 10.3390/foods9030325] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/07/2020] [Accepted: 03/08/2020] [Indexed: 12/15/2022] Open
Abstract
Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated with a decreased risk of suffering chronic diseases. Nonetheless, due to their low solubility in aqueous matrices, high instability in food products during processing and preparation as well as poor bioavailability, the use of such compounds is sometimes limited. Recent advancements in encapsulation and protection of bioactive compounds has opened new possibilities for the development of novel food products. In this direction, the present review is attempting to describe encapsulation achievements, with special attention to nanostructured lipid-based delivery systems, i.e., nanoemulsions, multi-layer emulsions and liposomes. Functionality of bioactive compounds is directly associated with their bioavailability, which in turn is governed by several complex processes, including the passage through the gastrointestinal tract and transport to epithelial cells. Therefore, an overview of recent research on the properties of these nanostructured lipid-based delivery systems with a strong impact on the functionality of bioactive compounds will be also provided. Nanostructured lipid-based delivery systems might be used as a potential option to enhance the solubility, stability, absorption and, ultimately, functionality of bioactive compounds. Several studies have been performed in this line, modifying the composition of the nanostructures, such as the lipid-type or surfactants. Overall, influencing factors and strategies to improve the efficacy of encapsulated bioactive compounds within nanostructures have been successfully identified. This knowledge can be used to design effective targeted nanostructured lipid-based delivery systems for bioactive compounds. However, there is still a lack of information on food interactions, toxicity and long-term consumption of such nanostructures.
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9
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Villalva M, Jaime L, Arranz E, Zhao Z, Corredig M, Reglero G, Santoyo S. Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion. Food Res Int 2019; 130:108922. [PMID: 32156370 DOI: 10.1016/j.foodres.2019.108922] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 12/12/2019] [Accepted: 12/15/2019] [Indexed: 12/17/2022]
Abstract
The aim of this study was to improve the stability and antioxidant activity of yarrow phenolic compounds upon an in vitro simulated gastrointestinal digestion. Therefore, two types of caseins-based delivery systems, sodium caseinate stabilized nanoemulsions (NEs) and glucono delta-lactone acidified milk gels (MGs), were formulated containing an ultrasound-assisted yarrow extract (YE) at two concentrations (1 and 2.5 mg/mL). Formulations with 1 mg/mL of YE were chosen based on their higher encapsulation efficiency to perform the in vitro digestion experiments. After digestion, YE-loaded NEs only partially protected phenolic compounds from degradation; meanwhile the phenolic composition of YE including in MGs after digestion was quite similar to undigested YE. Moreover, the antioxidant activity of MGs after digestion was higher than NEs digested samples, which confirms the higher protection of YE phenolic compound by the milk gels systems. This research demonstrated the potential use of acidified MGs as carriers to improve the stability and antioxidant activity of yarrow phenolic compounds. Therefore, these matrices could be employed to develop new dairy products enriched with phenolic compounds.
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Affiliation(s)
- M Villalva
- Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), 28049 Madrid, Spain
| | - L Jaime
- Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), 28049 Madrid, Spain
| | - E Arranz
- Department of Food Science, University of Guelph, Ontario N1G 2W1, Canada; Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork P61 C996, Ireland
| | - Z Zhao
- Department of Food Science, University of Guelph, Ontario N1G 2W1, Canada
| | - M Corredig
- Department of Food Science, University of Guelph, Ontario N1G 2W1, Canada; iFood Center, Food Science Department, Aarhus University, 8830 Tjele, Denmark
| | - G Reglero
- Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), 28049 Madrid, Spain
| | - S Santoyo
- Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), 28049 Madrid, Spain.
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