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Lei C, Tao M, Xu L, Yue L, Cao X, Cheng B, Wang C, Wang Z. Different functional groups of carbon dots influence the formation of protein crowns and pepsin characteristic in vitro digestion. Food Chem 2024; 440:138224. [PMID: 38134824 DOI: 10.1016/j.foodchem.2023.138224] [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: 08/04/2023] [Revised: 12/08/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023]
Abstract
Application of nanomaterials (NMs) in agriculture poses an ingestion risk to humans and may affect the digestive process. Different fates of NMs with differential charges in the gastrointestinal tract should be considered. In this study, the interaction between three carbon dots (CDs) carried with different functional groups (-NH2, -OH, and -COOH) and pepsin was analyzed through an in vitro digestion model. The results showed that CDs significantly reduced pepsin activity. Among them, CDs-NH2 had the greatest effect, following by CDs-OH, and CDs-COOH. Besides, molecular docking demonstrated the specific binding site of CDs to pepsin, while the most stable binding energy (-8.10 kcal/mol) was formed between CDs-NH2 and pepsin. Further, CDs formed a nanomaterial-protein crown structure with pepsin. The present study enriches the functional group properties of CDs in the digestion and provides new ideas for the potential human health of NMs.
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Affiliation(s)
- Chunli Lei
- Institute of Environmental Processes and Pollution Control, and School of Environment and Ecology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Mengna Tao
- Institute of Environmental Processes and Pollution Control, and School of Environment and Ecology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Lanqing Xu
- Institute of Environmental Processes and Pollution Control, and School of Environment and Ecology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Le Yue
- Institute of Environmental Processes and Pollution Control, and School of Environment and Ecology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Xuesong Cao
- Institute of Environmental Processes and Pollution Control, and School of Environment and Ecology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Bingxu Cheng
- Institute of Environmental Processes and Pollution Control, and School of Environment and Ecology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Chuanxi Wang
- Institute of Environmental Processes and Pollution Control, and School of Environment and Ecology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
| | - Zhenyu Wang
- Institute of Environmental Processes and Pollution Control, and School of Environment and Ecology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
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Cai Y, Zhang Y, Qu Q, Xiong R, Tang H, Huang C. Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8165-8187. [PMID: 35767840 DOI: 10.1021/acs.jafc.2c02248] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Beneficial functional lipids are essential nutrients for the growth and development of humans and animals, which nevertheless possess poor chemical stability because of heat/light-sensitivity. Various encapsulation technologies have been developed to protect these nutrients against adverse factors. Different microstructures are exhibited through different encapsulation methods, which influence the encapsulation efficiency and release behavior at the same time. This review summarizes the effects of preparation methods and process parameters on the microstructures of capsules at first. The mechanisms of the different microstructures on encapsulation efficiency and controlled release behavior of core materials are analyzed. Next, a comprehensive overview on the beneficial functional lipids capsules in the latest food and biomedicine applications are provided as well as the matching relationship between the microstructures of the capsules and applications are discussed. Finally, the remaining challenges and future possible directions that have potential interest are outlined. The purpose of this review is to convey the construction of beneficial functional lipids capsules and the function mechanism, a critical analysis on its current status and challenges, and opinions on its future development. This review is believed to promote communication among the food, pharmacy, agronomy, engineering, and nutrition industries.
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Affiliation(s)
- Yixin Cai
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Yingying Zhang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Qingli Qu
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Ranhua Xiong
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, P. R. China
| | - Chaobo Huang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
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A Platform Approach to Protein Encapsulates with Controllable Surface Chemistry. Molecules 2022; 27:molecules27072197. [PMID: 35408595 PMCID: PMC9000278 DOI: 10.3390/molecules27072197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/11/2022] [Accepted: 03/21/2022] [Indexed: 11/25/2022] Open
Abstract
The encapsulation of proteins into core-shell structures is a widely utilised strategy for controlling protein stability, delivery and release. Despite the recognised utility of these microstructures, however, core-shell fabrication routes are often too costly or poorly scalable to allow for industrial translation. Furthermore, many scalable routes rely upon emulsion-techniques implicating denaturing or environmentally harmful organic solvents. Herein, we investigate core-shell protein encapsulation through single-feed, aqueous spray drying: a cheap, industrially ubiquitous particle-formation technology in the absence of organic solvents. We show that an excipient’s preference for the surface of the spray dried particle is well-predicted by its hydrodynamic diameter (Dh) under relevant feed buffer conditions (pH and ionic strength) and that the predictive power of Dh is improved when measured at the spray dryer outlet temperature compared to room temperature (R2 = 0.64 vs. 0.59). Lastly, we leverage these findings to propose an adaptable design framework for fabricating core-shell protein encapsulates by single-feed aqueous spray drying.
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Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031424] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
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Liu W, Wang TT, Tang XL, Jiang FY, Yan X, Deng J. Porous Lactose as a Novel Ingredient Carrier for the Improvement of Quercetin Solubility In Vitro. Bioinorg Chem Appl 2021; 2021:2586990. [PMID: 34490051 PMCID: PMC8418546 DOI: 10.1155/2021/2586990] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Accepted: 08/16/2021] [Indexed: 12/20/2022] Open
Abstract
In this work, quercetin was loaded in the highly-porous lactose via the adsorption of quercetin molecules in ethanol. The method aims to improve the quercetin solubility and the loading capacity of lactose. The method relates to the synthesis of the highly-porous lactose with a particle size of ∼35 μm, a mean pore width of ∼30 nm, a BET surface area of 35.0561 ± 0.4613 m2/g, and a BJH pore volume of ∼0.075346 cc/g. After the quercetin loading in ethanol, BET surface area and BJH pore volume of porous lactose were reduced to 28.8735 ± 0.3526 m2/g and 0.073315 cc/g, respectively. The reduction rate was based on the quercetin loading efficiency of highly-porous lactose. DSC analysis and XRD analysis suggest that the sediments of quercetin in the nanopores of porous lactose are crystalline. FTIR spectroscopy results suggest that there is no significant interaction between quercetin and lactose. The highly-porous lactose had a higher loading efficiency of 20.3% (w/w) compared to the α-lactose (with 5.2% w/w). The release rates of quercetin from the highly-porous lactose tablets were faster compared to the conventional α-lactose carrier.
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Affiliation(s)
- Wen Liu
- Department of Pharmacy, Hunan Provincial People's Hospital (The First-affiliated Hospital of Hunan Normal University), Changsha 410005, China
- Hunan Provincial Key Laboratory of Emergency and Critical Care Metabonomics, Changsha 410005, China
| | - Tong-Tong Wang
- Department of Pharmacy, Medical School of Hunan Normal University, Changsha 410013, China
| | - Xiao-Luan Tang
- Department of Pharmacy, Fujian Health College, Fuzhou 350101, China
| | - Fei-Ya Jiang
- Department of Pharmacy, Medical School of Hunan Normal University, Changsha 410013, China
| | - Xiao Yan
- Department of Pharmacy, Hunan Provincial People's Hospital (The First-affiliated Hospital of Hunan Normal University), Changsha 410005, China
| | - Jun Deng
- Department of Pharmacy, Hunan Provincial People's Hospital (The First-affiliated Hospital of Hunan Normal University), Changsha 410005, China
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Yun P, Devahastin S, Chiewchan N. Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review. Compr Rev Food Sci Food Saf 2021; 20:1768-1799. [PMID: 33527760 DOI: 10.1111/1541-4337.12701] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 11/24/2020] [Accepted: 12/15/2020] [Indexed: 12/26/2022]
Abstract
Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat-sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials. This review provides a summary of various microstructures resulted from the use of selected encapsulation methods or systems, namely, spray coating; co-extrusion; emulsion-, micelle-, and liposome-based; coacervation; and ionic gelation encapsulation, at different conditions. Subsequent effects of the different microstructures on encapsulation efficiency and retention of encapsulated core materials are mentioned and discussed. Encapsulates having compact microstructures resulted from the use of low-surface tension and low-viscosity encapsulants, high-stability encapsulation systems, lower loads of core materials to total solids of encapsulants and appropriate solidification conditions have proved to exhibit higher encapsulation efficiencies and better retention of encapsulated core materials. Encapsulates with hollow, dent, shrunken microstructures or thinner walls resulted from inappropriate solidification conditions and higher loads of core materials, on the other hand, possess lower encapsulation efficiencies and protection capabilities. Encapsulates having crack, blow-hole or porous microstructures resulted from the use of high-viscosity encapsulants and inappropriate solidification conditions exhibit the lowest encapsulation efficiencies and poorest protection capabilities. Compact microstructures and structures formed between ionic biopolymers could be used to regulate the release of encapsulated cores.
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Affiliation(s)
- Pheakdey Yun
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok, Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
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