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Chen YL, Nie HN, Dong H, Gao Q, Peng X, Wang N, Chen X, Liu QZ, Li JK, Xu XB, Xue YL. Revealing the mechanism underlying the effects of γ-aminobutyric acid-dioscorin interactions on dioscorin structure and emulsifying properties by molecular dynamic simulations. Food Res Int 2023; 171:112982. [PMID: 37330840 DOI: 10.1016/j.foodres.2023.112982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 04/04/2023] [Accepted: 05/15/2023] [Indexed: 06/19/2023]
Abstract
Many studies have shown that γ-aminobutyric acid (GABA) exhibits various beneficial biological activities, including gut-modulating, neuro-stimulating, and cardio-protecting activities. Naturally, GABA exists in small amounts in yam, which is primarily synthesized by the decarboxylation of L-glutamic acid in the presence of glutamate decarboxylase. Dioscorin, the major tuber storage protein of yam, has been shown to have good solubility and emulsifying activity. However, how GABA interacts with dioscorin and affects their properties has yet to be clarified. In this research, the physicochemical and emulsifying properties of GABA-fortified dioscorin, which was dried by spray drying and freeze drying, were studied. As results, the freeze-dried (FD) dioscorin produced more stable emulsions, while the spray-dried (SD) dioscorin adsorbed more rapidly to oil/water (O/W) interface. The fluorescence spectroscopy, ultraviolet spectroscopy and circular dichroism spectroscopy showed that GABA changed the structure of dioscorin, by exposing its hydrophobic groups. The addition of GABA significantly promoted the adsorption of dioscorin to the O/W interface and prevented droplets coalescence. The results of molecular dynamics simulation (MD) showed that GABA destroyed the H-bond network between dioscorin and water, increased surface hydrophobicity and finally improved the emulsifying properties of dioscorin.
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Affiliation(s)
- Yun-Long Chen
- College of Light Industry, Liaoning University, Shenyang 110036, China
| | - Hao-Nan Nie
- College of Light Industry, Liaoning University, Shenyang 110036, China
| | - Hui Dong
- College of Light Industry, Liaoning University, Shenyang 110036, China
| | - Qi Gao
- College of Light Industry, Liaoning University, Shenyang 110036, China; Department of Regional Economic Development, Party School of Liaoning Provincial Party Committee, Shenyang 110161, China
| | - Xue Peng
- College of Light Industry, Liaoning University, Shenyang 110036, China
| | - Ning Wang
- College of Light Industry, Liaoning University, Shenyang 110036, China
| | - Xueling Chen
- Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | | | - Jiang-Kuo Li
- Tianjin Academy of Agricultural Sciences, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China
| | - Xiang-Bin Xu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - You-Lin Xue
- College of Light Industry, Liaoning University, Shenyang 110036, China.
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Eisinaitė V, Leskauskaitė D, Pukalskienė M, Venskutonis PR. Freeze-drying of black chokeberry pomace extract-loaded double emulsions to obtain dispersible powders. J Food Sci 2020; 85:628-638. [PMID: 32052434 DOI: 10.1111/1750-3841.14995] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 11/12/2019] [Accepted: 11/14/2019] [Indexed: 12/15/2022]
Abstract
Black chokeberry pomace extract is rich in polyphenolic antioxidants, including anthocyanins. Added to foods, bioactive compounds of the extract can undergo undesirable changes both during food handling and digestion. In this study, we examined the possibility of encapsulating a considerable amount of black chokeberry pomace extract in the inner water phase of double emulsion (water-in-oil-in-water), for intended use in food applications. Furthermore, this study investigated the feasibility of double emulsions loaded with the extract for freeze-drying to obtain dispersible powders. A substantial amount (2.1%) of black chokeberry pomace extract was efficiently encapsulated in the inner water phase of double emulsion and remained entrapped during 60 days of storage (<97%) as well as during the freeze-drying of emulsions. Reconstituted emulsions obtained after the rehydration process were found to show monomodal droplet size distribution, decent creaming stability (approximately 97%), and good encapsulation efficiency (95.36%). Such characteristics of powdered double emulsions loaded by black chokeberry pomace extract make them suitable for food application as retainer and preservative of bioactive polyphenolic-rich extracts. PRACTICAL APPLICATION: Powders of double emulsions loaded by black chokeberry pomace extract could be used as a source of bioactive polyphenolic compounds.
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Affiliation(s)
- Viktorija Eisinaitė
- Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT-50254, Lithuania
| | - Daiva Leskauskaitė
- Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT-50254, Lithuania
| | - Milda Pukalskienė
- Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT-50254, Lithuania
| | - Petras Rimantas Venskutonis
- Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT-50254, Lithuania
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O'Neill GJ, Hollingsworth A, Harbourne N, O'Riordan ED. Reducing stickiness in spray dried dairy emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Mishra J, Bohr A, Rades T, Grohganz H, Löbmann K. Whey proteins as stabilizers in amorphous solid dispersions. Eur J Pharm Sci 2018; 128:144-151. [PMID: 30528387 DOI: 10.1016/j.ejps.2018.12.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 11/16/2018] [Accepted: 12/03/2018] [Indexed: 11/27/2022]
Abstract
Whey proteins are extensively used as nutritional supplements but have so far not been investigated as co-formers for amorphous solid dispersions (ASD) to enhance the solubility and dissolution rate of poorly water soluble drugs. In this study, whey protein isolate (WPI) and whey protein hydrolysate (WPH) were each mixed with three poorly water soluble drugs (indomethacin: IND, carvedilol: CAR and furosemide: FUR) and prepared as ASDs at 50% (w/w) drug loading using vibrational ball milling. Subsequently, solid state characteristics, dissolution rate and physical stability of the obtained samples were analyzed. All ASDs showed a significant increase in their glass transition temperatures, as well as faster dissolution rates and higher apparent solubilities compared to both the respective pure crystalline and amorphous drugs. The saturation solubility of the drugs was increased in the presence of the whey proteins, and the investigated ASDs showed supersaturation by attaining higher drug concentrations compared to the respective saturation solubilities. Upon storage, ASDs containing IND were found to be physically stable for at least 27 months, whereas, ASDs containing CAR or FUR were stable for about 8 months and 17 months, respectively. This was a tremendous increase in physical stability compared to the pure amorphous drugs which recrystallized within less than one week. Overall, WPI and WPH proved to be promising co-formers and amorphous stabilizers in ASD formulations.
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Affiliation(s)
- Jaya Mishra
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
| | - Adam Bohr
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
| | - Thomas Rades
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark; Department of Pharmacy, Faculty of Science and Engineering, Åbo Akademi University, 20521 Turku, Finland
| | - Holger Grohganz
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
| | - Korbinian Löbmann
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark.
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Fundamental modeling, functional attributes, porosity, cohesivity index (Hausner ratio) and compressibility of expanded-granule powder of Egyptian Ras pure cheese. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Baldelli A, Boraey MA, Nobes DS, Vehring R. Analysis of the Particle Formation Process of Structured Microparticles. Mol Pharm 2015; 12:2562-73. [DOI: 10.1021/mp500758s] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Alberto Baldelli
- Department
of Mechanical
Engineering, University of Alberta, 4-9 Mechanical Engineering Building, Edmonton, AB, T6G 2G8, Canada
| | - Mohammed A. Boraey
- Department
of Mechanical
Engineering, University of Alberta, 4-9 Mechanical Engineering Building, Edmonton, AB, T6G 2G8, Canada
| | - David S. Nobes
- Department
of Mechanical
Engineering, University of Alberta, 4-9 Mechanical Engineering Building, Edmonton, AB, T6G 2G8, Canada
| | - Reinhard Vehring
- Department
of Mechanical
Engineering, University of Alberta, 4-9 Mechanical Engineering Building, Edmonton, AB, T6G 2G8, Canada
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