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Wang Y, Lv J, Li C, Xu Y, Jin F, Wang F. Walnut protein isolate-epigallocatechin gallate nanoparticles: A functional carrier enhanced stability and antioxidant activity of lycopene. Food Res Int 2024; 189:114536. [PMID: 38876589 DOI: 10.1016/j.foodres.2024.114536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 05/09/2024] [Accepted: 05/21/2024] [Indexed: 06/16/2024]
Abstract
Walnut isolate protein (WPI)-epigallocatechin gallate (EGCG) conjugates can be employed to creat food-grade delivery systems for preserving bioactive compounds. In this study, WPI-EGCG nanoparticles (WENPs) were developed for encapsulating lycopene (LYC) using the ultrasound-assisted method. The results indicated successful loading of LYC into these WENPs, forming the WENPs/LYC (cylinder with 200-300 nm in length and 14.81-30.05 nm in diameter). Encapsulating LYC in WENPs led to a notable decrease in release rate and improved stability in terms of thermal, ultraviolet (UV), and storage conditions compared to free LYC. Simultaneously, WENPs/LYC exhibited a synergistic and significantly higher antioxidant activity with an EC50 value of 23.98 μg/mL in HepG2 cells compared to free LYC's 31.54 μg/mL. Treatment with WENPs/LYC led to a dose-dependent restoration of intracellular antioxidant enzyme activities (SOD, CAT, and GSH-Px) and inhibition of intracellular malondialdehyde (MDA) formation. Furthermore, transcriptome analysis indicated that enrichment in glutathione metabolism and peroxisome processes following WENPs/LYC addition. Quantitative real-time reverse transcription PCR (qRT-PCR) verified the expression levels of related genes involved in the antioxidant resistance pathway of WENPs/LYC on AAPH-induced oxidative stress. This study offers novel perspectives into the antioxidant resistance pathway of WENPs/LYC, holding significant potential in food industry.
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Affiliation(s)
- Yuzhen Wang
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Jiao Lv
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Chang Li
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Yizhuo Xu
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Feng Jin
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Fengjun Wang
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
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Nelson VK, Nuli MV, Ausali S, Gupta S, Sanga V, Mishra R, Jaini PK, Madhuri Kallam SD, Sudhan HH, Mayasa V, Abomughaid MM, Almutary AG, Pullaiah CP, Mitta R, Jha NK. Dietary anti-inflammatory and anti-bacterial medicinal plants and its compounds in bovine mastitis associated impact on human life. Microb Pathog 2024; 192:106687. [PMID: 38750773 DOI: 10.1016/j.micpath.2024.106687] [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: 02/15/2024] [Revised: 04/25/2024] [Accepted: 05/12/2024] [Indexed: 05/31/2024]
Abstract
Bovine mastitis (BM) is the most common bacterial mediated inflammatory disease in the dairy cattle that causes huge economic loss to the dairy industry due to decreased milk quality and quantity. Milk is the essential food in the human diet, and rich in crucial nutrients that helps in lowering the risk of diseases like hypertension, cardiovascular diseases and type 2 diabetes. The main causative agents of the disease include various gram negative, and positive bacteria, along with other risk factors such as udder shape, age, genetic, and environmental factors also contributes much for the disease. Currently, antibiotics, immunotherapy, probiotics, dry cow, and lactation therapy are commonly recommended for BM. However, these treatments can only decrease the rise of new cases but can't eliminate the causative agents, and they also exhibit several limitations. Hence, there is an urgent need of a potential source that can generate a typical and ideal treatment to overcome the limitations and eliminate the pathogens. Among the various sources, medicinal plants and its derived products always play a significant role in drug discovery against several diseases. In addition, they are also known for its low toxicity and minimum resistance features. Therefore, plants and its compounds that possess anti-inflammatory and anti-bacterial properties can serve better in bovine mastitis. In addition, the plants that are serving as a food source and possessing pharmacological properties can act even better in bovine mastitis. Hence, in this evidence-based study, we particularly review the dietary medicinal plants and derived products that are proven for anti-inflammatory and anti-bacterial effects. Moreover, the role of each dietary plant and its compounds along with possible role in the management of bovine mastitis are delineated. In this way, this article serves as a standalone source for the researchers working in this area to help in the management of BM.
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Affiliation(s)
- Vinod Kumar Nelson
- Center for global health research, saveetha medical college, saveetha institute of medical and technical sciences, India.
| | - Mohana Vamsi Nuli
- Raghavendra Institute of Pharmaceutical Education and Research, Anantapur, India
| | - Saijyothi Ausali
- College of Pharmacy, MNR higher education and research academy campus, MNR Nagar, Sangareddy, 502294, India
| | - Saurabh Gupta
- Department of Biotechnology, GLA University, Mathura, Uttar Pradesh, India
| | - Vaishnavi Sanga
- Raghavendra Institute of Pharmaceutical Education and Research, Anantapur, India
| | - Richa Mishra
- Department of Computer Engineering, Faculty of Engineering and Technology, Parul University, Vadodara, 391760, Gujrat, India
| | - Pavan Kumar Jaini
- Department of Pharmaceutics, Raffles University, Neemrana, Rajasthan, India
| | - Sudha Divya Madhuri Kallam
- Department of Pharmaceutical Sciences, Vignan's Foundation for Science, Technology & Research (Deemed to be University), Guntur, Vadlamudi, Andhra Pradesh, 522213, India
| | - Hari Hara Sudhan
- Raghavendra Institute of Pharmaceutical Education and Research, Anantapur, India
| | - Vinyas Mayasa
- GITAM School of Pharmacy, GITAM University Hyderabad Campus, Rudraram, India
| | - Mosleh Mohammad Abomughaid
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, University of Bisha, Bisha, 61922, Saudi Arabia
| | - Abdulmajeed G Almutary
- Department of Biomedical Sciences, College of Health Sciences, Abu Dhabi University, Abu Dhabi, P.O. Box, 59911, United Arab Emirates
| | - Chitikela P Pullaiah
- Department of Chemistry, Siddha Central Research Institute, Chennai, Tamil Nadu, 60016, India
| | - Raghavendra Mitta
- Department of Pharmaceutical Sciences, Vignan's Foundation for Science, Technology & Research (Deemed to be University), Vadlamudi, Guntur, 522213, Andhra Pradesh, India
| | - Niraj Kumar Jha
- Department of Biotechnology, Sharda School of Engineering & Technology (SSET), Sharda University, Greater Noida, India; School of Bioengineering & Biosciences, Lovely Professional University, Phagwara, 144411, India; Department of Biotechnology, School of Applied & Life Sciences (SALS), Uttaranchal University, Dehradun, 248007, India.
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Li X, He Y, Zhang S, Gu Q, McClements DJ, Chen S, Liu X, Liu F. Lactoferrin-Based Ternary Composite Nanoparticles with Enhanced Dispersibility and Stability for Curcumin Delivery. ACS APPLIED MATERIALS & INTERFACES 2023; 15:18166-18181. [PMID: 36893425 DOI: 10.1021/acsami.2c20816] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Curcumin has been reported to exhibit free radical antioxidant, anti-inflammatory, and anticancer activities, which are beneficial for nutraceutical applications. However, its application for this purpose is limited by its poor water solubility, stability, and bioavailability. These problems can be overcome using food-grade colloidal particles that encapsulate, protect, and deliver curcumin. These colloidal particles can be assembled from structure-forming food components that may also exhibit protective effects, such as proteins, polysaccharides, and polyphenols. In this study, lactoferrin (LF), (-)-epigallocatechin gallate (EGCG), and hyaluronic acid (HA) were used to fabricate composite nanoparticles using a simple pH-shift method. We showed that curcumin could be successfully loaded into these LF-EGCG-HA nanoparticles (d = 145 nm). The encapsulation efficiency (86%) and loading capacity (5.8%) of curcumin within these nanoparticles were relatively high. Encapsulation improved the thermal, light, and storage stabilities of the curcumin. Moreover, the curcumin-loaded nanoparticles exhibited good redispersibility after dehydration. The in vitro digestion properties, cellular uptake, and anticancer effects of the curcumin-loaded nanoparticles were then explored. Compared to free curcumin, the bioaccessibility and cellular uptake of the curcumin were significantly improved after encapsulation in the nanoparticles. Furthermore, the nanoparticles significantly promoted the apoptosis of colorectal cancer cells. This study suggests that food-grade biopolymer nanoparticles can be used to improve the bioavailability and bioactivity of an important nutraceutical.
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Affiliation(s)
- Xueqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yiyang He
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Sairui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Qingzhuo Gu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Shuai Chen
- School of Public Health, Wuhan University, Wuhan 430000, Hubei, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
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Kaeppler MS, Smith JB, Davis CR, Simon PW, Tanumihardjo SA. Anthocyanin and Lycopene Contents Do Not Affect β-Carotene Bioefficacy from Multicolored Carrots (Daucus carota L.) in Male Mongolian Gerbils. J Nutr 2023; 153:76-87. [PMID: 36913481 PMCID: PMC10196587 DOI: 10.1016/j.tjnut.2022.10.010] [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: 07/22/2022] [Revised: 10/18/2022] [Accepted: 10/28/2022] [Indexed: 12/24/2022] Open
Abstract
BACKGROUND Anthocyanins and carotenoids are phytochemicals that may benefit health through provitamin A carotenoid (PAC), antioxidant, and anti-inflammatory activities. These bioactives may mitigate chronic diseases. Consumption of multiple phytochemicals may impact bioactivity in synergistic or antagonistic manners. OBJECTIVES Two studies in weanling male Mongolian gerbils assessed the relative bioefficacy of β-carotene equivalents (BCEs) to vitamin A (VA) with simultaneous consumption of the non-PAC lycopene or anthocyanins from multicolored carrots. METHODS After 3-wk VA depletion, 5-6 gerbils were killed as baseline groups. The remaining gerbils were divided into 4 carrot treatment groups; the positive control group received retinyl acetate and the negative control group was given vehicle soybean oil (n = 10/group; n = 60/study). In the lycopene study, gerbils consumed feed varying in lycopene sourced from red carrots. In the anthocyanin study, gerbils consumed feed varying in anthocyanin content sourced from purple-red carrots, and positive controls received lycopene. Treatment feeds had equalized BCEs: 5.59 ± 0.96 μg/g (lycopene study) and 7.02 ± 0.39 μg/g (anthocyanin study). Controls consumed feeds without pigments. Serum, liver, and lung samples were analyzed for retinol and carotenoid concentrations using HPLC. Data were analyzed by ANOVA and Tukey's studentized range test. RESULTS In the lycopene study, liver VA did not differ between groups (0.11 ± 0.07 μmol/g) indicating no effect of varying lycopene content. In the anthocyanin study, liver VA concentrations in the medium-to-high (0.22 ± 0.14 μmol/g) and medium-to-low anthocyanin (0.25 ± 0.07 μmol/g) groups were higher than the negative control (0.11 ± 0.07 μmol/g) (P < 0.05). All treatment groups maintained baseline VA concentrations (0.23 ± 0.06 μmol/g). Combining studies, serum retinol had 12% sensitivity to predict VA deficiency, defined as 0.7 μmol/L. CONCLUSIONS These gerbil studies suggested that simultaneous consumption of carotenoids and anthocyanins does not impact relative BCE bioefficacy. Breeding carrots for enhanced pigments to improve dietary intake should continue.
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Affiliation(s)
- Mikayla S Kaeppler
- Interdepartmental Graduate Program in Nutritional Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Jordan B Smith
- Interdepartmental Graduate Program in Nutritional Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Christopher R Davis
- Interdepartmental Graduate Program in Nutritional Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Philipp W Simon
- Interdepartmental Graduate Program in Nutritional Sciences, University of Wisconsin-Madison, Madison, WI, USA; USDA Agricultural Research Service, Vegetable Crops Research Unit; Department of Horticulture, University of Wisconsin-Madison, Madison, WI, USA
| | - Sherry A Tanumihardjo
- Interdepartmental Graduate Program in Nutritional Sciences, University of Wisconsin-Madison, Madison, WI, USA.
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Ntuli S, Leuschner M, Bester MJ, Serem JC. Stability, Morphology, and Effects of In Vitro Digestion on the Antioxidant Properties of Polyphenol Inclusion Complexes with β-Cyclodextrin. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123808. [PMID: 35744933 PMCID: PMC9228204 DOI: 10.3390/molecules27123808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/03/2022] [Accepted: 06/07/2022] [Indexed: 11/17/2022]
Abstract
Polyphenols are inversely associated with the incidence of chronic diseases, but therapeutic use is limited by poor stability and bioaccessibility. Encapsulation has been shown to overcome some of these limitations. A selection of polyphenols (catechin, gallic acid, and epigallocatechin gallate) and their combinations were encapsulated in beta-cyclodextrin (βCD). Encapsulation was characterized and the thermal and storage stability was evaluated using the 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. The samples were then subjected to in vitro digestion using a simple digestion (SD) model (gastric and duodenal phases) and a more complex digestion (CD) model (oral, gastric, and duodenal phases). Thereafter, the chemical (oxygen radical absorbance capacity assay) and cellular (dichlorofluorescein diacetate assay in Caco-2 cells) antioxidant and antiglycation (advanced glycation end-products assay) activities were determined. Inclusion complexes formed at a 1:1 molar ratio with a high encapsulation yield and efficiency. Encapsulation altered the morphology of the samples, increased the thermal stability of some and the storage stability of all samples. Encapsulation maintained the antioxidant activity of all samples and significantly improved the antiglycation and cellular antioxidant activities of some polyphenols following SD. In conclusion, the formed inclusion complexes of βCD with polyphenols had greater storage stability, without altering the beneficial cellular effects of the polyphenols.
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Affiliation(s)
- Sunday Ntuli
- Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia, Pretoria 0007, South Africa; (S.N.); (M.J.B.)
| | - Machel Leuschner
- Department of Pharmacology, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia, Pretoria 0007, South Africa;
| | - Megan J. Bester
- Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia, Pretoria 0007, South Africa; (S.N.); (M.J.B.)
| | - June C. Serem
- Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia, Pretoria 0007, South Africa; (S.N.); (M.J.B.)
- Correspondence: ; Tel.: +27-12-356-3091
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Luiza Koop B, Nascimento da Silva M, Diniz da Silva F, Thayres dos Santos Lima K, Santos Soares L, José de Andrade C, Ayala Valencia G, Rodrigues Monteiro A. Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption. Food Res Int 2022; 153:110929. [DOI: 10.1016/j.foodres.2021.110929] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/24/2021] [Accepted: 12/25/2021] [Indexed: 12/14/2022]
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Cianciosi D, Forbes-Hernández TY, Regolo L, Alvarez-Suarez JM, Navarro-Hortal MD, Xiao J, Quiles JL, Battino M, Giampieri F. The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters. Food Chem 2021; 375:131904. [PMID: 34963083 DOI: 10.1016/j.foodchem.2021.131904] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/16/2021] [Accepted: 12/17/2021] [Indexed: 02/08/2023]
Abstract
Polyphenols are plant secondary metabolites, whose biological activity has been widely demonstrated. However, the research in this field is a bit reductive, as very frequently the effect of individual compound is investigated in different experimental models, neglecting more complex, but common, relationships that are established in the diet. This review summarizes the data that highlighted the interaction between polyphenols and other food components, especially macro- (lipids, proteins, carbohydrates and fibers) and micronutrients (minerals, vitamins and organic pigments), paying particular attention on their bioavailability, antioxidant capacity and chemical, physical, organoleptic and nutritional characteristics. The topic of food interaction has yet to be extensively studied because a greater knowledge of the food chemistry behind these interactions and the variables that modify their effects, could offer innovations and improvements in various fields ranging from organoleptic, nutritional to health and economic field.
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Affiliation(s)
- Danila Cianciosi
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - Tamara Y Forbes-Hernández
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Centre, University of Granada, Granada 1800, Spain
| | - Lucia Regolo
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - José M Alvarez-Suarez
- Departamento de Ingeniería en Alimentos. Colegio de Ciencias e Ingenierías. Universidad San Francisco de Quito, Quito, Ecuador 170157, Ecuador; Instituto de Investigaciones en Biomedicina iBioMed, Universidad San Francisco de Quito, Quito, Ecuador; King Fahd Medical Research Center, King Abdulaziz University, 21589 Jeddah, Saudi Arabia
| | - Maria Dolores Navarro-Hortal
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Centre, University of Granada, Granada 1800, Spain
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China
| | - José L Quiles
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Centre, University of Granada, Granada 1800, Spain; Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander 39011, Spain
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China.
| | - Francesca Giampieri
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander 39011, Spain; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia.
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Chen X, Deng Z, Zheng L, Zhang B, Luo T, Li H. Interaction between Flavonoids and Carotenoids on Ameliorating Oxidative Stress and Cellular Uptake in Different Cells. Foods 2021; 10:foods10123096. [PMID: 34945647 PMCID: PMC8701200 DOI: 10.3390/foods10123096] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/27/2021] [Accepted: 12/07/2021] [Indexed: 02/07/2023] Open
Abstract
Flavonoids (quercetin, luteolin) and carotenoids (lycopene, lutein) were combined at different molecular ratios in a total concentration of 8 μM to investigate their antioxidant interactions. Cellular uptake of carotenoids, the expression of carotenoid transporters, the ROS scavenging ability, and antioxidant enzymes activities were compared in HUVEC, Caco-2, and L-02 cells. Combinations with flavonoids in the majority showed stronger antioxidant activity. Lycopene combined with quercetin at ratio 1:5 showed stronger ROS scavenging activities, increased 18, 12, and 12 Cellular antioxidant activity (CAA) units in HUVEC, Caco-2, and L-02 cells, respectively, and promoted SOD and CAT activities than individual component. The cell uptake of carotenoids was enhanced by flavonoids in antioxidant synergistic groups, while dampened by flavonoids in antagonistic groups in HUVEC cells. The synergistic group (lycopene:quercetin = 1:5) increased lycopene uptake by 271%, while antagonistic group (lutein:quercetin = 5:1) decreased lutein uptake by 17%. Flavonoids modulated the effects of carotenoids on the expression of active transporters scavenger receptor class B type I (SR-BI) or Niemann-Pick C1-like 1 (NPC1L1). The synergistic group (lycopene:quercetin = 1:5) increased the expression of SR-BI compared to individual lycopene treatment in HUVEC and Caco-2 cells. Thus, a diet rich in both flavonoids and lycopene possesses a great antioxidant activity, especially if a higher amount of flavonoids is included.
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Affiliation(s)
- Xuan Chen
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang 330047, China; (X.C.); (Z.D.); (L.Z.); (B.Z.); (T.L.)
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang 330047, China; (X.C.); (Z.D.); (L.Z.); (B.Z.); (T.L.)
- Institute for Advanced Study, University of Nanchang, Nanchang 330031, China
| | - Liufeng Zheng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang 330047, China; (X.C.); (Z.D.); (L.Z.); (B.Z.); (T.L.)
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang 330047, China; (X.C.); (Z.D.); (L.Z.); (B.Z.); (T.L.)
| | - Ting Luo
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang 330047, China; (X.C.); (Z.D.); (L.Z.); (B.Z.); (T.L.)
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang 330047, China; (X.C.); (Z.D.); (L.Z.); (B.Z.); (T.L.)
- Correspondence: ; Tel.: +86-791-88314447-8226; Fax: +86-791-88304402
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Liu F, Liang X, Yan J, Zhao S, Li S, Liu X, Ngai T, McClements DJ. Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene. Biomaterials 2021; 280:121265. [PMID: 34847432 DOI: 10.1016/j.biomaterials.2021.121265] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 11/17/2021] [Indexed: 12/21/2022]
Abstract
Lycopene is claimed to have numerous physiological benefits, but its poor water solubility, chemical instability, and low bioavailability limit its application in functional foods and health care products. In this study, lycopene-loaded emulsions containing oil droplets with different interfacial structures were prepared and then cross-linked using transglutaminase (TG) and/or calcium ions (Ca2+) to form emulsion gels. The oil droplets were first coated by interfacial layers comprised of whey protein isolate (WPI) and sodium alginate (SA). During emulsion preparation, the SA was added either before or after homogenization to create complex or layer-by-layer coatings, respectively. Subsequently, TG and Ca2+ were used to cross-link WPI and SA to form emulsion gels. The results show that double-crosslinking increased the gel strength and viscosity of the emulsion gels. The layer-by-layer emulsion gels were stronger and more viscous than the complex ones. The photochemical and gastrointestinal stability of lycopene encapsulated within the emulsion gels was higher than that of free lycopene. An MTT toxicity test showed that the emulsion gels exhibited no cytotoxicity to Caco-2 cells. The lycopene-loaded emulsion gels exhibited stronger anti-inflammatory activity on the Caco-2 cells than the control. In addition, the absorption of lycopene by the Caco-2 cells increased after encapsulation. This study provides a new approach of preparing edible soft materials to enhance the application of hydrophobic bioactives (like lycopene) in functional foods.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China; Department of Chemistry, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong, PR China
| | - Xiuping Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China
| | - Sheliang Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China
| | - Siqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong, PR China.
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10
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Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Marques MC, Hacke A, Neto CAC, Mariutti LRB. Impact of phenolic compounds in the digestion and absorption of carotenoids. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Sun Y, Chi J, Ye X, Wang S, Liang J, Yue P, Xiao H, Gao X. Nanoliposomes as delivery system for anthocyanins: Physicochemical characterization, cellular uptake, and antioxidant properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110554] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Chen X, Li H, Zhang B, Deng Z. The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations. Crit Rev Food Sci Nutr 2021; 62:5658-5677. [PMID: 33612011 DOI: 10.1080/10408398.2021.1888693] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
The frequent intake of whole foods and dietary food variety is recommended due to their health benefits, such as prevention of multiple chronic diseases, including cancer, Alzheimer's disease, cardiovascular diseases, and type 2 diabetes mellitus. Often, consuming whole fruits or vegetables showed the enhanced effects than consuming the individual dietary supplement from natural products, which is widely explained by the interactive effects of co-existing phytochemicals in whole foods. Although research relevant to interactive effects among the bioactive compounds mounted up, the mechanism of interaction is still not clear. Especially, biological influence factors such as bioavailability are often neglected. The present review summarizes the progress on the synergistic and antagonistic effects of dietary phytochemicals, the evaluating models for antioxidant interactions, and the possible interaction mechanisms both in vitro and in vivo, and with an emphasis on biological-related molecular mechanisms of phytochemicals. The research on the interaction mechanism is of value for guiding how to take advantage of synergistic effects and avoid antagonistic effects in daily diets or phytochemical-based treatments for preventing chronic diseases.
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Affiliation(s)
- Xuan Chen
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang.,Institute for Advanced Study, University of Nanchang, Nanchang, Jiangxi, China
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14
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Murillo‐Cruz MC, Chova M, Bermejo‐Román R. Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15186] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Mª Carmen Murillo‐Cruz
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
| | - Mariela Chova
- Cortijo de la Loma S.L. (Castillo de Canena Olive Juice) Jaén Spain
| | - Ruperto Bermejo‐Román
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
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15
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Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction. AGRONOMY-BASEL 2020. [DOI: 10.3390/agronomy10020183] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins. Both of them are responsible of interesting properties of the fruit such as anti-inflammatory, antioxidant or anticancer. In the present study, two optimized pressurized liquid extraction (PLE) methods have been developed for the extraction of anthocyanins and total phenolic compounds from açai. A full factorial design (Box–Behnken design) with six variables (solvent composition (25–75% methanol-in-water), temperature (50–100 °C), pressure (100–200 atm), purge time (30–90 s), pH (2–7) and flushing (50–150%)) were employed. The percentage of methanol in the extraction solvent was proven to be the most significant variable for the extraction of anthocyanins. In the case of total phenolic compounds, the extraction temperature was the most influential variable. The developed methods showed high precision, with relative standard deviations (RSD) of less than 5%. The applicability of the methods was successfully evaluated in real samples. In conclusion, two rapid and reliable PLE extraction methods to be used for laboratories and industries to determine anthocyanins and total phenolic compounds in açai and its derived products were developed in this work.
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16
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Effects on intestinal cellular bioaccessibility of carotenoids and cellular biological activity as a consequence of co-ingestion of anthocyanin- and carotenoid-rich vegetables. Food Chem 2019; 286:678-685. [DOI: 10.1016/j.foodchem.2019.02.046] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 02/14/2019] [Accepted: 02/14/2019] [Indexed: 01/11/2023]
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17
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Zhang X, Zeng L, Sun T, Liu X, Hou J, Ma Q, Li Y, Lu Q, Chen S. Purification of chlorogenic acid from Heijingang potatoes and evaluation of its binding properties to recombinant human serum albumin. J Chromatogr B Analyt Technol Biomed Life Sci 2019; 1110-1111:87-93. [PMID: 30785082 DOI: 10.1016/j.jchromb.2019.02.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 02/07/2019] [Accepted: 02/09/2019] [Indexed: 11/26/2022]
Abstract
The aim of the present study was to purify the natural chlorogenic acid (CGA) monomer from Heijingang potatoes and investigate its interaction with recombinant human serum albumin (rHSA). The potato extract (PE) was purified using macroporous resins and solvent, and the CGA monomer was subsequently isolated using semipreparative liquid chromatography (SP-LC). The purity and structure of the CGA monomer was analyzed by high-performance liquid chromatography (HPLC) and nuclear magnetic resonance (NMR). The interaction between the CGA monomer and rHSA was studied using fluorescence spectroscopy and molecular docking. HPLC analysis indicates that the CGA monomer had a retention time of 5.368 min and a purity of 97.9%, the presence of which was confirmed by NMR. The molecular docking and fluorescence spectroscopy demonstrate that CGA had a static quenching effect on rHSA with one binding site, and the range of K values was 7.14 × 103 to 1.56 × 104 M-1. This simple and efficient extract coupled with SP-LC has the potential for use in the extraction and purification of CGA in pilot or large-scale operations.
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Affiliation(s)
- Xueli Zhang
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, Hubei Province, China; National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi 435002, Hubei Province, China
| | - Lijun Zeng
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, Hubei Province, China; National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi 435002, Hubei Province, China
| | - Tian Sun
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, Hubei Province, China; National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi 435002, Hubei Province, China
| | - Xixia Liu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, Hubei Province, China; National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi 435002, Hubei Province, China.
| | - Jianjun Hou
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, Hubei Province, China; National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi 435002, Hubei Province, China
| | - Qiuping Ma
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, Hubei Province, China; National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi 435002, Hubei Province, China
| | - Yani Li
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, Hubei Province, China; National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi 435002, Hubei Province, China
| | - Qi Lu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, Hubei Province, China; National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi 435002, Hubei Province, China
| | - Sirui Chen
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, Hubei Province, China; National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi 435002, Hubei Province, China
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Phan MAT, Bucknall MP, Arcot J. Interferences of anthocyanins with the uptake of lycopene in Caco-2 cells, and their interactive effects on anti-oxidation and anti-inflammation in vitro and ex vivo. Food Chem 2019; 276:402-409. [DOI: 10.1016/j.foodchem.2018.10.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 10/02/2018] [Accepted: 10/02/2018] [Indexed: 12/13/2022]
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19
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Zhao DR, Jiang YS, Sun JY, Li HH, Luo XL, Zhao MM. Anti-inflammatory Mechanism Involved in 4-Ethylguaiacol-Mediated Inhibition of LPS-Induced Inflammation in THP-1 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1230-1243. [PMID: 30614688 DOI: 10.1021/acs.jafc.8b06263] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
4-Ethylguaiacol, a common aroma compound of baijiu (a traditional Chinese alcoholic beverage), was assessed for its potential anti-inflammatory effects in an LPS-induced THP-1 cell model. To characterize the effect of 4-ethylguaiacol on the LPS-induced inflammatory response, the mRNA and protein expression of the TLR4-MAPKs-NF-κB-IκBα-AP-1, Nrf2-HO-1, and AMPK-SIRT1 pathways were monitored by ELISA, real-time PCR, and Western blotting. On the basis of the result, 4-ethylguaiacol exerted anti-inflammatory effects at doses of 10, 100, and 500 μM (the concentration of 4-ethylguaiacol in gujinggong baijiu is in the range of 1044 ± 44 to 1661 ± 63 μg/L) and significantly mitigated LPS-induced inflammation via activation of the Nrf2-HO-1 and AMPK-SIRT1 pathways and inhibition of NF-κB and AP-1 activation, thereby markedly inhibiting the activation of inflammasomes and down-regulating the production of inflammatory cytokines. These results indicated that 4-ethylguaiacol could reverse LPS-induced inflammatory responses and is a natural, potent anti-inflammatory component in baijiu.
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Affiliation(s)
- Dong-Rui Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Beijing Laboratory for Food Quality and Safety , Beijing Technology and Business University , Beijing 100048 , China
| | - Yun-Song Jiang
- Beijing Laboratory for Food Quality and Safety , Beijing Technology and Business University , Beijing 100048 , China
| | - Jin-Yuan Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Laboratory for Food Quality and Safety , Beijing Technology and Business University , Beijing 100048 , China
| | - He-He Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Laboratory for Food Quality and Safety , Beijing Technology and Business University , Beijing 100048 , China
| | - Xue-Lian Luo
- State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Disease , Chinese Center for Disease Control and Prevention , Beijing 102206 , China
| | - Mou-Ming Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
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20
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Effect of Different Anthocyanidin Glucosides on Lutein Uptake by Caco-2 Cells, and Their Combined Activities on Anti-Oxidation and Anti-Inflammation In Vitro and Ex Vivo. Molecules 2018; 23:molecules23082035. [PMID: 30110956 PMCID: PMC6222837 DOI: 10.3390/molecules23082035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 08/06/2018] [Accepted: 08/11/2018] [Indexed: 01/16/2023] Open
Abstract
The interactive effects on anti-oxidation and anti-inflammation of lutein combined with each of the six common anthocyanidin glucosides were studied in both chemical and cellular systems. The combined phytochemicals showed an antagonism in the inhibition of lipid oxidation in a liposomal membrane, but showed an additive effect on cellular antioxidant activity in Caco-2 cells. Lutein was an active lipoxygenase inhibitor at 2–12 μM while anthocyanins were inactive. The concentration of lutein when it was used in combination with anthocyanins was 25–54% higher than when lutein was used alone (i.e., IC50 = 1.2 μM) to induce 50% of lipoxygenase inhibition. Only the combination of lutein with malvidin-3-glucoside showed anti-inflammatory synergy in the suppression of interleukin-8, and the synergy was seen at all three ratios tested. Some mixtures, however, showed anti-inflammatory antagonism. The presence of anthocyanins (5–7.5 μM) did not affect lutein uptake (2.5–5 μM) by Caco-2 cells.
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