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López Angulo D, Lourenço RV, Bridi A, Chaves MA, da Silveira JC, Sobral PJDA. Enhancing Bovine Embryo Development In Vitro Using Oil-in-Water Nanoemulsions as Specific Carriers for Essential Lipids. BIOTECH 2024; 13:19. [PMID: 38921051 PMCID: PMC11201380 DOI: 10.3390/biotech13020019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 05/20/2024] [Accepted: 05/30/2024] [Indexed: 06/27/2024] Open
Abstract
Worldwide meat consumption and production have nearly quintupled in the last 60 years. In this context, research and the application of new technologies related to animal reproduction have evolved in an accelerated way. The objective of the present study was to apply nanoemulsions (NEs) as carriers of lipids to feed bovine embryos in culture media and verify their impact on the development of embryos produced in vitro. The NEs were characterized by particle size, polydispersity, size distribution, physical stability, morphology using atomic force microscopy (AFM), surface tension, density, pH, and rheological behavior. The NEs were prepared by the emulsification/evaporation technique. A central composite rotatable design (CCRD) was used to optimize the NE fabrication parameters. The three optimized formulations used in the embryo application showed an emulsion stability index (ESI) between 0.046 and 0.086, which reflects high stability. The mean droplet diameter analyzed by laser diffraction was approximately 70-80 nm, suggesting a possible transit across the embryonic zona pellucida with pores of an average 90 nm in diameter. AFM images clearly confirm the morphology of spherical droplets with a mean droplet diameter of less than 100 nm. The optimized formulations added during the higher embryonic genome activation phase in bovine embryos enhanced early embryonic development.
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Affiliation(s)
- Daniel López Angulo
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil
| | - Rodrigo Vinicius Lourenço
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil
| | - Alessandra Bridi
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (A.B.)
| | - Matheus Andrade Chaves
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (A.B.)
| | - Juliano Coelho da Silveira
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (A.B.)
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil
- Food Research Center (FoRC), University of São Paulo, São Paulo 05508-000, SP, Brazil
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Huang YC, Chen BH. A Comparative Study on Improving Streptozotocin-Induced Type 2 Diabetes in Rats by Hydrosol, Extract and Nanoemulsion Prepared from Cinnamon Leaves. Antioxidants (Basel) 2022; 12:29. [PMID: 36670891 PMCID: PMC9855112 DOI: 10.3390/antiox12010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/12/2022] [Accepted: 12/17/2022] [Indexed: 12/28/2022] Open
Abstract
Cinnamomoum osmophloeum Kanehira (C. osmophloeum) contains various biologically active antioxidant compounds such as flavonoids, phenolic acids and cinnamaldehyde. Type 2 diabetes mellitus is a chronic disease of metabolic abnormality caused by insulin deficiency or resistance. The objectives of this study were to analyze various bioactive compounds in C. osmophloeum leaves by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and compare the effects of hydrosol, extract and nanoemulsion prepared from C. osmophloeum leaves on improving type 2 diabetes in rats. Our results show that a total of 15 bioactive compounds in C. osmophloeum leaves, including quercetin, quercetin-3-O-galactoside, quercetin-3-O-glucoside, rutin, caffeic acid, benzoic acid, 5-O-caffeoylquinic acid, kaempferol 3-β-D-glucopyranoside, trans-cinnamic acid, coumarin, cinnamyl alcohol, p-coumaric acid, eugenol, kaempferol and cinnamaldehyde, were separated within 14 min for subsequent identification and quantitation by UPLC-MS/MS. The nanoemulsion was successfully prepared by mixing C. osmophloeum leaf extract, soybean oil, lecithin, Tween 80 and deionized water in an appropriate proportion with a mean particle size, polydispersity index, zeta potential and encapsulation efficiency of 36.58 nm, 0.222, -42.6 mV and 91.22%, respectively, while a high storage and heating stability was obtained. The animal experiment results reveal that the high-dose nanoemulsion was the most effective in reducing both fasting blood glucose and oral glucose tolerance test value, followed by low-dose nanoemulsion, high-dose extract, low-dose extract and leaf powder in hydrosol. A similar trend was shown in reducing serum insulin and the homeostatic model assessment of insulin resistance index. In addition, the contents of serum biochemical parameters, including total cholesterol, triglyceride, aspartate aminotransferase, alanine aminotransferase, uric acid, urea nitrogen and creatinine, were reduced, with the high-dose nanoemulsion showing the most pronounced effect. Collectively, the high-dose nanoemulsion may possess great potential to be developed into a hypoglycemic health food or botanic drug.
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Affiliation(s)
- Yu-Chi Huang
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
| | - Bing-Huei Chen
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
- Department of Nutrition, China Medical University, Taichung 40402, Taiwan
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3
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Lüdtke FL, Stahl MA, Grimaldi R, Cardoso LP, Gigante ML, Ribeiro APB. High oleic sunflower oil and fully hydrogenated soybean oil nanostructured lipid carriers: development and characterization. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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4
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Zheng H, Li J, Ning F, Wijaya W, Chen Y, Xiao J, Cao Y, Huang Q. Improving in vitro bioaccessibility and bioactivity of carnosic acid using a lecithin-based nanoemulsion system. Food Funct 2021; 12:1558-1568. [PMID: 33459742 DOI: 10.1039/d0fo02636k] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
As a phenolic terpenoid, carnosic acid (CA) mainly exists in rosemary, which can be effectively used for the treatment of degenerative and chronic diseases by taking advantage of its health-promoting bioactivities. However, the low solubility and dissolution of CA in aqueous solutions at ambient and body temperatures result in low stability and bioaccessibility during the digestion process, which limits its application scope in the functional foods industry. In this regard, a lecithin based nanoemulsion system (CA-NE) is employed in the present work to enhance the bioaccessibility and bioactivities of CA. It is revealed that the CA-NE under investigation exhibits high loading capacity (2.80 ± 0.15%), small particle size (172.0 ± 3.5 nm) with homogeneous particle distribution (polydispersity index (PDI) of 0.231± 0.025) and high repulsive force (zeta potential = -57.2 ± 0.24 mV). More importantly, the bioaccessibility of CA-NE is improved by 2.8-fold compared to that of CA in MCT oil. In addition, the cellular antioxidant assay (CAA) and cellular uptake study of the CA-NE in HepG2 cell models demonstrate a longer endocytosis process, suggesting the well-controlled release of CA from CA-NE. Furthermore, an improved anti-inflammatory activity was evaluated via the inhibition of the pro-inflammatory cytokines, nitric oxide (NO) and TNF-α production in LPS-stimulated RAW 264.7 macrophage cells. The results clearly demonstrated a promising application of CA-NE as a functional food.
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Affiliation(s)
- Huijuan Zheng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
| | - Jun Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China
| | - Fangjian Ning
- State Key Laboratory of Food Science and Technology, College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, P. R. China
| | - Wahyu Wijaya
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads Building 221, DK-2800 Kgs. Lyngby, Denmark
| | - Yunjiao Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, P.R. China
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
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Lipoperoxide Nanoemulsion as Adjuvant in Cisplatin Cancer Therapy: In Vitro Study on Human Colon Adenocarcinoma DLD-1 Cells. NANOMATERIALS 2021; 11:nano11061365. [PMID: 34064174 PMCID: PMC8224288 DOI: 10.3390/nano11061365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 12/30/2022]
Abstract
Cisplatin is a first-choice chemotherapeutic agent used to treat solid tumors even though the onset of multi-drug resistance and the time-dose side-effects impair its mono-therapeutic application. Therefore, new drug-delivery approaches, based on nanomedicine strategies, are needed to enhance its therapeutic potential in favor of a dose-reduction of cisplatin. Polyunsaturated fatty acids and their metabolism-derived intermediates, as well as lipid peroxidation end-products, are used as adjuvants to improve the effectiveness of chemotherapy. Lipid hydroperoxides, derived from the oxidation of edible oils, can contribute to cell death, generating breakdown products (e.g., reactive aldehydes). In this regard, the aim of this present study was to evaluate an invitro combinatory strategy between a lecithin-based nanoemulsion system of K600, a patented mixture of peroxidated oil and peroxidated cholesterol, and cisplatin on DLD1 human adenocarcinoma cells. Our findings showed that nanoemulsions, acting in synergy with cisplatin, improve cisplatin bioactivity, in terms of enhancing its anti-cancer activity, towards DLD1 cells. Indeed, this combination approach, whilst maintaining cisplatin at low concentrations, induces a significant reduction in DLD1 cell viability, an increase in pro-apoptotic markers, and genotoxic damage. Therefore, K600 nanoemulsions as an efficient targeted delivery system of cisplatin allow for the reduction in the chemotherapeutic agent doses.
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Katsouli M, Giannou V, Tzia C. Enhancement of physicochemical and encapsulation stability of O 1/W/O 2 multiple nanoemulsions loaded with coenzyme Q 10 or conjugated linoleic acid by incorporating polyphenolic extract. Food Funct 2021; 11:8878-8892. [PMID: 32986051 DOI: 10.1039/d0fo01707h] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Multiple O1/W/O2 nanoemulsions and O1/W nanoemulsions fortified with CLA or CoQ10 were produced using extra virgin olive or olive pomace oil and were also incorporated with polyphenols extracted from olive kernel to enhance their kinetic and chemical stability. They were prepared using a high-speed ultrasonic homogenizer. Specifically, nanoemulsions with 6 wt% lipid phase and 6 wt% non-ionic emulsifier (Tween 40) were produced and they demonstrated a droplet diameter >200 nm and high encapsulation stability during 30 days of storage at 4 °C or 25 °C. The incorporation of CLA or CoQ10 and polyphenolic compounds facilitated the homogenization of emulsions, reducing the droplet size and enhancing their chemical stability, and their bioactive retention values were >79%. O1/W/O2 nanoemulsions were produced using a mixture of non-ionic emulsifiers (Span 20 and Tween 40) and the O1/W enriched nanoemulsion as the dispersed phase. All multiple emulsions showed a bimodal droplet size distribution and Newtonian behavior while polyphenols facilitated their homogenization. Both vegetable oils resulted in samples with high kinetic and chemical stability; the bioactive retention values were found to be >80% at the end of 30 days of storage at 4 °C or 25 °C. Extra virgin olive oil resulted in more stable nanoemulsions in regards to kinetic and chemical stability at 4 °C, showing limited creaming and sedimentation boundary. Multiple nanoemulsions with the lowest initial droplet size presented the lowest droplet diameter growth and phase separation and the highest retention values. By comparing O1/W nanoemulsions and O1/W/O2 nanoemulsions, we noted that the reduction in the total phenolic content and antioxidant activity during storage was higher in the O1/W type. However, both delivery systems protected CLA and CoQ10 presenting high retention during storage. FTIR spectra before and after ultrasonic homogenization indicated that the sonication process did not significantly affect the lipid phase of O1/W/O2 nanoemulsions.
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Affiliation(s)
- M Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
| | - V Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
| | - C Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
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7
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Bot F, Cossuta D, O'Mahony JA. Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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8
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9
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Fathordoobady F, Sannikova N, Guo Y, Singh A, Kitts DD, Pratap-Singh A. Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications. Sci Rep 2021; 11:72. [PMID: 33420136 PMCID: PMC7794282 DOI: 10.1038/s41598-020-79161-w] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 11/30/2020] [Indexed: 01/13/2023] Open
Abstract
Emerging formulation technologies aimed to produce nanoemulsions with improved characteristics, such as stability are attractive endeavors; however, comparisons between competing technologies are lacking. In this study, two formulation techniques that employed ultrasound and microfluidic approaches, respectively, were examined for relative capacity to produce serviceable oil in water nanoemulsions, based on hempseed oil (HSO). The ultrasound method reached > 99.5% entrapment efficiency with nanoemulsions that had an average droplet size (Z-Ave) < 180 nm and polydispersity index (PDI) of 0.15 ± 0.04. Surfactant concentration (% w/v) was found to be a significant factor (p < 0.05) controlling the Z-Ave, PDI and zeta potential of these nanoparticles. On the other hand, the microfluidic approach produced smaller particles compared to ultrasonication, with good stability observed during storage at room temperature. The Z-Ave of < 62.0 nm was achieved for microfluidic nanoemulsions by adjusting the aqueous : organic flow rate ratio and total flow rate at 4:1 and 12 mL/min, respectively. Further analyses including a morphology examination, a simulated gastrointestinal release behavior study, transepithelial transport evaluations and a toxicity test, using a Caco2-cell model, were performed to assess the functionality of the prepared formulations. The results of this study conclude that both approaches of ultrasound and microfluidics have the capability to prepare an HSO-nanoemulsion formulation, with acceptable characteristics and stability for oral delivery applications.
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Affiliation(s)
- Farahnaz Fathordoobady
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | | | - Yigong Guo
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Anika Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - David D Kitts
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Anubhav Pratap-Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada.
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10
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Design and Optimization of Novel Taste-Masked Medicated Chocolates of Dextromethorphan with In vitro and In vivo Taste Evaluation. J Pharm Innov 2020. [DOI: 10.1007/s12247-020-09511-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Plaza-Oliver M, Beloqui A, Santander-Ortega MJ, Castro-Vázquez L, Rodríguez-Robledo V, Arroyo-Jiménez MM, Préat V, Lozano MV. Ascorbyl-dipalmitate-stabilised nanoemulsions as a potential localised treatment of inflammatory bowel diseases. Int J Pharm 2020; 586:119533. [PMID: 32534160 DOI: 10.1016/j.ijpharm.2020.119533] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 06/05/2020] [Accepted: 06/06/2020] [Indexed: 12/19/2022]
Abstract
Current efforts on inflammatory bowel diseases (IBD) treatment are focused on strategies for localised drug delivery at the intestinal mucosa. Despite the potential of curcumin (CC) for IBD treatment, its low solubility and stability limit its application. Thus, the design of nanocarriers that focus CC delivery at the intestinal epithelium is an area of interest. This work proposes α-tocopherol nanoemulsions (NE) stabilised by ascorbyl-2,6-dipalmitate (ADP) as intestinal CC-carriers. The antioxidant capacity of α-tocopherol and ADP could have a synergistic effect on IBD-affected tissues, characterised by an oxidative environment. We obtained nanoemulsions (NE-ADP) with size below 200 nm, negative surface charge, stable in gastrointestinal media and no toxic in the Caco-2 cell model. Intracellular retention of NE-ADP in Caco-2 cells was observed by confocal microscopy. The extremely low Papp values obtained for CC and α-tocopherol indicated the lack of transport across the Caco-2 monolayer. Control nanoemulsion stabilised by lecithin (NE-L) was greatly transported across the Caco-2 cells monolayer, confirming the relevance of ADP on the cellular retention of NE-ADP. The therapeutic potential of NE-ADP was shown by the significant decrease of intracellular ROS levels. Altogether, these results indicate the potential of NE-ADP as a novel approach for the treatment of IBD.
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Affiliation(s)
- M Plaza-Oliver
- Cellular Neurobiology and Molecular Chemistry of the Central Nervous System Group, Faculty of Pharmacy, Spain; Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Albacete 02008, Spain
| | - A Beloqui
- Université Catholique de Louvain, Louvain Drug Research Institute, Advanced Drug Delivery and Biomaterials, Brussels 1200, Belgium
| | - M J Santander-Ortega
- Cellular Neurobiology and Molecular Chemistry of the Central Nervous System Group, Faculty of Pharmacy, Spain; Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Albacete 02008, Spain
| | - L Castro-Vázquez
- Cellular Neurobiology and Molecular Chemistry of the Central Nervous System Group, Faculty of Pharmacy, Spain; Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Albacete 02008, Spain
| | - V Rodríguez-Robledo
- Cellular Neurobiology and Molecular Chemistry of the Central Nervous System Group, Faculty of Pharmacy, Spain; Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Albacete 02008, Spain
| | - M M Arroyo-Jiménez
- Cellular Neurobiology and Molecular Chemistry of the Central Nervous System Group, Faculty of Pharmacy, Spain; Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Albacete 02008, Spain
| | - V Préat
- Université Catholique de Louvain, Louvain Drug Research Institute, Advanced Drug Delivery and Biomaterials, Brussels 1200, Belgium.
| | - M V Lozano
- Cellular Neurobiology and Molecular Chemistry of the Central Nervous System Group, Faculty of Pharmacy, Spain; Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Albacete 02008, Spain.
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Chang M, Qiu F, Lan N, Zhang T, Guo X, Jin Q, Liu R, Wang X. Analysis of Phytochemical Composition ofCamellia oleiferaOil and Evaluation of its Anti‐Inflammatory Effect in Lipopolysaccharide‐StimulatedRAW264.7 Macrophages. Lipids 2020; 55:353-363. [DOI: 10.1002/lipd.12241] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 02/05/2023]
Affiliation(s)
- Ming Chang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Fangcheng Qiu
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Niannian Lan
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Tao Zhang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Xin Guo
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Ruijie Liu
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
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13
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Wang C, Xie Q, Wang Y, Fu L. Effect of Ultrasound Treatment on Allergenicity Reduction of Milk Casein via Colloid Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4678-4686. [PMID: 32274927 DOI: 10.1021/acs.jafc.9b08245] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Cow's milk protein allergy, which occurs in approximately 5-10% of the population of infants and children, has become an important public food safety problem. As a major allergen in cow's milk, the most abundant protein casein (CN) is considered to be potent in inducing food allergy. In recent years, ultrasound treatment has played a significant role in the field of colloidal particulate system. In this study, we found that ultrasound treatment dramatically decreased the diameter of a CN particle to less than 100 nm in the presence of Tween 80, producing colloidal casein (c-CN) with high transparency. The electrophoretic and transmission electron microscopy analysis showed that the advanced protein structure of CN changed significantly. In addition, the enzyme-linked immunosorbent assay with allergic sera showed that the immunoglobulin-E-binding capacity of c-CN was significantly decreased. In the meantime, the LAD2 mast cell line degranulation assay demonstrated that ultrasound treatment made CN hypoallergenic. The colloidal and hypoallergenic properties of c-CN were stably maintained for more than 30 days. Likewise, the allergenicity of fresh whole milk also decreased after ultrasound treatment. This work provided an effective way to reduce the allergenicity of milk allergen, which could be beneficial to the production of hypoallergenic cow's milk.
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Affiliation(s)
- Chong Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qiang Xie
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China
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14
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Gong M, Hu Y, Wei W, Jin Q, Wang X. Production of conjugated fatty acids: A review of recent advances. Biotechnol Adv 2019; 37:107454. [PMID: 31639444 DOI: 10.1016/j.biotechadv.2019.107454] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 08/26/2019] [Accepted: 09/23/2019] [Indexed: 10/25/2022]
Abstract
Conjugated fatty acids (CFAs) have received a deal of attention due to the increasing understanding of their beneficial physiological effects, especially the anti-cancer effects and metabolism-regulation activities. However, the production of CFAs is generally difficult. Several challenges are the low CFAs content in natural sources, the difficulty to chemically synthesize target CFA isomers in high purity, and the sensitive characteristics of CFAs. In this article, the current technologies to produce CFAs, including physical, chemical, and biotechnical approaches were summarized, with a focus on the conjugated linoleic acids (CLAs) and conjugated linolenic acids (CLNAs) which are the most common investigated CFAs. CFAs usually demonstrate stronger physiological effects than other non-conjugated fatty acids; however, they are more sensitive to heat and oxidation. Consequently, the quality control throughout the entire production process of CFAs is significant. Special attention was given to the micro- or nano-encapsulation which presented as an emerging technique to improve the bioavailability and storage stability of CFAs. The current applications of CFAs and the potential research directions were also discussed.
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Affiliation(s)
- Mengyue Gong
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yulin Hu
- Department of Chemical and Biochemical Engineering, Western University, London, ON N6A 3K7, Canada
| | - Wei Wei
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
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15
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Effect of lipid type, dispersed phase volume fraction and emulsifier on the physicochemical properties of nanoemulsions fortified with conjugated linoleic acid (CLA): Process optimization and stability assessment during storage conditions. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111397] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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16
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Walia N, Chen L. Pea protein based vitamin D nanoemulsions: Fabrication, stability and in vitro study using Caco-2 cells. Food Chem 2019; 305:125475. [PMID: 31518841 DOI: 10.1016/j.foodchem.2019.125475] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 08/27/2019] [Accepted: 09/03/2019] [Indexed: 12/18/2022]
Abstract
Pea protein-stabilized nanoemulsions were prepared to encapsulate vitamin D with the aim to develop novel non-dairy functional foods for vitamin D fortifications. Homogenization conditions of 20 kpsi and two homogenization cycles were identified as optimal conditions for producing stable nanoemulsions. The nanoemulsions exhibited controllable sizes (170-350 nm), good stability with zeta-potential of -25 mV, and high vitamin encapsulation efficiency (94-96%). Cellular uptake efficiency of small sized nanoemulsions (233 nm) was ~2.5 times higher than large sized nanoemulsions (350 nm). Interestingly, protein-based nanoemulsions exhibited significantly higher cellular uptake than emulsions prepared using a combination of protein and lecithin. The vitamin D transport efficiency across Caco-2 cells for small sized nanoemulsions (233 nm) was ~5.3 times greater than free vitamin D suspension. This research demonstrated that pea protein can be used as an effective emulsifier for preparing food nanoemulsions, which may enhance vitamin D bioavailability and improve vitamin deficiency status in aged population.
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Affiliation(s)
- Niharika Walia
- Department of Agricultural, Food and Nutritional Science, University of Alberta Edmonton, AB T6G 2P5, Canada.
| | - Lingyun Chen
- Department of Agricultural, Food and Nutritional Science, University of Alberta Edmonton, AB T6G 2P5, Canada.
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17
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Jones D, Caballero S, Davidov-Pardo G. Bioavailability of nanotechnology-based bioactives and nutraceuticals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:235-273. [PMID: 31151725 DOI: 10.1016/bs.afnr.2019.02.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Bioaccessibility and bioavailability of some hydrophobic bioactives (e.g., carotenoids, polyphenols, fat-soluble vitamins, phytosterols and fatty acids) are limited due to their low water solubility, and in some instances low chemical stability. Nanotechnology involving nanometric (r<500nm) delivery systems, can be used to improve the solubility and thus enhance the bioaccessibility and bioavailability of hydrophobic compounds. Nanometric delivery systems, derived from food grade phospholipids and biopolymers adopt many forms, including liposomes, micelles, micro/nanoemulsions, particles, polyelectrolyte complexes, and hydrogels. The small particle sizes and customized materials used to create delivery systems confer their unique properties such as higher stability and/or resistance to enzymatic activity in the gastrointestinal tract. This chapter provides an overview of bioaccessibility and bioavailability of different classes of hydrophobic bioactive compounds, focusing on nanometric delivery systems and methods of evaluation.
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Affiliation(s)
- Dena Jones
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA, United States
| | - Sarah Caballero
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA, United States
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA, United States.
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18
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Fan Y, Zhang Y, Yokoyama W, Yi J. Endocytosis of Corn Oil-Caseinate Emulsions In Vitro: Impacts of Droplet Sizes. NANOMATERIALS 2017; 7:nano7110349. [PMID: 29072633 PMCID: PMC5707566 DOI: 10.3390/nano7110349] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 10/20/2017] [Accepted: 10/24/2017] [Indexed: 12/16/2022]
Abstract
The relative uptake and mechanisms of lipid-based emulsions of three different particle diameters by Caco-2 cells were studied. The corn oil-sodium caseinate emulsions showed little or no cytotoxicity even at 2 mg/mL protein concentration for any of the three droplet size emulsions. Confocal laser scanning microscopy (CLSM) of Nile red containing emulsions showed that the lipid-based emulsions were absorbed by Caco-2 cells. A negative correlation between the mean droplet size and cellular uptake was observed. There was a time-dependent and energy-dependent uptake as shown by incubation at different times and treatment with sodium azide a general inhibitor of active transport. The endocytosis of lipid-based emulsions was size-dependent. The internalization of nanoemulsion droplets into Caco-2 cells mainly occurred through clathrin- and caveolae/lipid raft-related pathways, while macropinocytosis route played the most important role for 556 nm emulsion endocytosis as shown by the use of specific pathway inhibitors. Permeability of the emulsion through the apical or basal routes also suggested that active transport may be the main route for lipid-based nanoemulsions. The results may assist in the design and application of lipid-based nanoemulsions in nutraceuticals and pharmaceuticals delivery.
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Affiliation(s)
- Yuting Fan
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
| | - Yuzhu Zhang
- Western Regional Research Center, Agricultural Research Service (ARS), United States Department of Agriculture (USDA), Albany, CA 94710, USA.
| | - Wally Yokoyama
- Western Regional Research Center, Agricultural Research Service (ARS), United States Department of Agriculture (USDA), Albany, CA 94710, USA.
| | - Jiang Yi
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
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19
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Park CY, Jang CH, Lee DY, Cho HT, Kim YJ, Park YH, Imm JY. Changes in hepatic gene expression and serum metabolites after oral administration of overdosed vitamin-E-loaded nanoemulsion in rats. Food Chem Toxicol 2017; 109:421-427. [PMID: 28923436 DOI: 10.1016/j.fct.2017.09.031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 07/24/2017] [Accepted: 09/14/2017] [Indexed: 12/11/2022]
Abstract
Vitamin-E-loaded nanoemulsion (Vit E-NE) was produced, and the effects of repeated oral administration of Vit E-NE (2 g/kg/day) for five days on hepatic gene expression and serum metabolites were investigated in rats. The mean particle diameter and zeta potential of Vit E-NE was 112 nm and 56 mV, respectively. Vit E-NE administered rats showed significantly higher triglyceride content than of standard diet (control) or Vit E control emulsion (Vit E-CE) group but no toxicity symptoms were found in blood biochemical analysis. Next generation sequencing analysis of rat liver revealed that several genes related to energy and xenobiotic metabolism (CYP1A1 and glutathione S-transferase) were significantly altered. Serum metabolites (B-hydroxybutyrate and palmitoleic acid) indicating ketone body production and activation of stearoyl-CoAdesaturase were significantly increased by administration of Vit E-NE. The results of this study suggest that excessive consumption of edible nano-sized food ingredients can possibly cause adverse effects.
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Affiliation(s)
- Chae Young Park
- Department of Foods and Nutrition, Kookmin University, Seoul, South Korea
| | - Chul Ho Jang
- Department of Bio & Fermentation Convergence Technology, Kookmin University, Seoul, South Korea
| | - Do Yup Lee
- Department of Bio & Fermentation Convergence Technology, Kookmin University, Seoul, South Korea
| | - Hyung Taek Cho
- Department of Food & Biotechnology, Korea University, Sejong, South Korea
| | - Young Jun Kim
- Department of Food & Biotechnology, Korea University, Sejong, South Korea
| | - Yoo Heon Park
- Research Institute of Biotechnology & Medical Converged Science, Dongguk University, Ilsan, South Korea
| | - Jee-Young Imm
- Department of Foods and Nutrition, Kookmin University, Seoul, South Korea.
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20
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Fernandez-Avila C, Gutierrez-Merida C, Trujillo A. Physicochemical and sensory characteristics of a UHT milk-based product enriched with conjugated linoleic acid emulsified by Ultra-High Pressure Homogenization. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.01.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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21
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Nanotechnology Approaches for Increasing Nutrient Bioavailability. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 81:1-30. [PMID: 28317602 DOI: 10.1016/bs.afnr.2016.12.008] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Health-promoting ingredients such as phenolic compounds, vitamins, and minerals are being increasingly introduced into foods and beverages to produce "functional foods" specifically designed to improve human health, well-being, and performance. However, it is often challenging to incorporate these nutraceuticals into foods because they have poor solubility characteristics, impart undesirable flavor profiles, are chemically unstable, or have low bioavailability. This problem can often be overcome by encapsulating the bioactive components in nanoparticle-based delivery systems. The bioavailability of encapsulated bioactive agents often increases when the size of the particles containing them decreases, due to their faster digestion, ability to penetrate the mucus layer, or direct uptake by cells. Nanoparticles can be formulated to survive passage through specific regions of the gastrointestinal tract and then release their payload at a specified point, thus maximizing their potential health benefits. Nutraceutical-loaded nanoparticles can be fabricated through lipid formulations, natural nanocarriers, specialized equipment, biopolymer nanoparticles, and miscellaneous techniques. Classification into these five groups is based on the main mechanism or ingredient used to fabricate the nanoparticles. This chapter focuses on the utilization of food-grade nanoparticles for improving the performance of nutraceuticals in functional foods and beverages.
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22
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McClements DJ, Bai L, Chung C. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions. Annu Rev Food Sci Technol 2017; 8:205-236. [PMID: 28125353 DOI: 10.1146/annurev-food-030216-030154] [Citation(s) in RCA: 268] [Impact Index Per Article: 38.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Consumer concern about human and environmental health is encouraging food manufacturers to use more natural and sustainable food ingredients. In particular, there is interest in replacing synthetic ingredients with natural ones, and in replacing animal-based ingredients with plant-based ones. This article provides a review of the various types of natural emulsifiers with potential application in the food industry, including phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles. Increased utilization of natural emulsifiers in food products may lead to a healthier and more sustainable food supply. However, more research is needed to identify, isolate, and characterize new sources of commercially viable natural emulsifiers suitable for food use.
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Affiliation(s)
| | - Long Bai
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01060; .,College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, People's Republic of China
| | - Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01060;
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23
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Gadeyne F, De Neve N, Vlaeminck B, Fievez V. State of the art in rumen lipid protection technologies and emerging interfacial protein cross‐linking methods. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600345] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Frederik Gadeyne
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Nympha De Neve
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Bruno Vlaeminck
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Veerle Fievez
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
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24
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Cheng W, McClements DJ. Biopolymer-stabilized conjugated linoleic acid (CLA) oil-in-water emulsions: Impact of electrostatic interactions on formation and stability of pectin-caseinate-coated lipid droplets. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.09.085] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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25
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Lu W, Kelly AL, Maguire P, Zhang H, Stanton C, Miao S. Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8659-8666. [PMID: 27778510 DOI: 10.1021/acs.jafc.6b04136] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In this study, an in vitro Caco-2 cell culture assay was employed to evaluate the correlation between emulsion structure and cellular uptake of encapsulated β-carotene. After 4 h of incubation, an emulsion stabilized with whey protein isolate showed the highest intracellular accumulation of β-carotene (1.06 μg), followed by that stabilized with sodium caseinate (0.60 μg) and Tween 80 (0.20 μg), which are 13-, 7.5-, and 2.5-fold higher than that of free β-carotene (0.08 μg), respectively. Emulsions with small droplet size (239 ± 5 nm) showed a higher cellular uptake of β-carotene (1.56 μg) than emulsiond with large droplet size (489 ± 9 nm) (0.93 μg) (p < 0.01). The results suggested that delivery in an emulsion significantly improved the cellular uptake of β-carotene and thus potentially its bioavailability; uptake was closely correlated with the interfacial composition and droplet size of emulsions. The findings support the potential for achieving optimal controlled and targeted delivery of bioactive nutrients by structuring emulsions.
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Affiliation(s)
- Wei Lu
- Teagasc Food Research Centre , Moorepark, Fermoy, Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork , Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork , Cork, Ireland
| | - Pierce Maguire
- CRANN & School of Physics, Trinity College Dublin , Dublin, Ireland
| | - Hongzhou Zhang
- CRANN & School of Physics, Trinity College Dublin , Dublin, Ireland
| | | | - Song Miao
- Teagasc Food Research Centre , Moorepark, Fermoy, Cork, Ireland
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26
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Choudhry QN, Kim MJ, Kim TG, Pan JH, Kim JH, Park SJ, Lee JH, Kim YJ. Saponin-Based Nanoemulsification Improves the Antioxidant Properties of Vitamin A and E in AML-12 Cells. Int J Mol Sci 2016; 17:E1406. [PMID: 27571071 PMCID: PMC5037686 DOI: 10.3390/ijms17091406] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Revised: 06/27/2016] [Accepted: 08/22/2016] [Indexed: 12/16/2022] Open
Abstract
Our work aimed to investigate the protective effects of saponin-based nanoemulsions of vitamin A and E against oxidative stress-induced cellular damage in AML-12 cells. Saponin nanoemulsions of vitamin A (SAN) and vitamin E (SEN) were prepared by high-pressure homogenization and characterized in terms of size, zeta potential, and polydispersity index. SEN and SAN protect AML-12 cells against oxidative stress-induced cellular damage more efficiently via scavenging reactive oxygen species (ROS), and reducing DNA damage, protein carbonylation, and lipid peroxidation. These results provide valuable information for the development of nanoemulsion-based delivery systems that would improve the antioxidant properties of vitamin A and E.
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Affiliation(s)
- Qaisra Naheed Choudhry
- Department of Food and Biotechnology, Korea University, 2511 Sejongro, Jochiwon, Sejong 339-700, Korea.
| | - Mi Jeong Kim
- Department of Food and Biotechnology, Korea University, 2511 Sejongro, Jochiwon, Sejong 339-700, Korea.
| | - Tae Gyun Kim
- Department of Food and Biotechnology, Korea University, 2511 Sejongro, Jochiwon, Sejong 339-700, Korea.
| | - Jeong Hoon Pan
- Department of Food and Biotechnology, Korea University, 2511 Sejongro, Jochiwon, Sejong 339-700, Korea.
| | - Jun Ho Kim
- Department of Food and Biotechnology, Korea University, 2511 Sejongro, Jochiwon, Sejong 339-700, Korea.
| | - Sung Jin Park
- Department of Food and Biotechnology, Korea University, 2511 Sejongro, Jochiwon, Sejong 339-700, Korea.
| | - Jin Hyup Lee
- Department of Food and Biotechnology, Korea University, 2511 Sejongro, Jochiwon, Sejong 339-700, Korea.
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University, 2511 Sejongro, Jochiwon, Sejong 339-700, Korea.
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