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Li X, Wang S, Zhong J, Li T, Fan G, Zhou D, Wu C. Preparation and characterization of fine and stable short amylose nanocarriers for curcumin using a highly efficient and convenient method. Int J Biol Macromol 2024; 257:128738. [PMID: 38092108 DOI: 10.1016/j.ijbiomac.2023.128738] [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: 10/28/2023] [Revised: 12/05/2023] [Accepted: 12/09/2023] [Indexed: 12/17/2023]
Abstract
To prepare fine and stable nanocarriers for curcumin using a highly efficient and convenient method, nanoprecipitation combined with ultrasonication and a high-speed dispersion (US+HSS) method were used to prepare short amylose nanoparticles with pre-formed helical structures. Their morphology, structural characteristics, and embedding effects for curcumin were investigated. The results showed that the optimal ratio of ethanol to short amylose solution and ultrasonic time was 4:1 and 4 min, respectively. The nanoparticles showed a small size (82.43 nm), relatively high loading capacity (11.57 %), and a peak gelatinization temperature of 97.74 °C. Compared to the nanoprecipitation method, the short amylose nanoparticles prepared using the US+HSS method possessed a higher V-type crystalline structure ratio. In addition, the US+HSS method was easier to use to prepare nanoparticles with high stability against NaCl, and the stable nanoparticles showed the best in vitro sustained release effect for curcumin. The Peppas-Sahlin model was the optimal model that matched curcumin release from nanoparticles during digestion.
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Affiliation(s)
- Xiaojing Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Sixiang Wang
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Jie Zhong
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Tingting Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Gongjian Fan
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Dandan Zhou
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Caie Wu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
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2
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Li X, Xu T, Wu C, Fan G, Li T, Wang Y, Zhou D. Fabrication and characterization of self-assembled whey protein isolate/short linear glucan core-shell nanoparticles for sustained release of curcumin. Food Chem 2023; 407:135124. [PMID: 36473353 DOI: 10.1016/j.foodchem.2022.135124] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/05/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022]
Abstract
The aim of this research was to prepare a bistratal nanocomplex with a high loading capacity (LC) and harsh environment stability for controlled release of curcumin (Cur) in gastrointestinal conditions. Whey protein isolate (WPI)/short linear glucan (SLG) core-shell nanoparticles were fabricated by self-assembly for the delivery of Cur. The results showed that Cur@WPI@SLG nanoparticles had a relatively high LC (12.89 %) and small particle size (89.4 nm). The nanocomplex remained relatively stable in extreme pH conditions (2-4 and 8-10), high temperatures (60-70 °C), and ionic strength (<400 mM). Core-shell nanostructures facilitated the sustained release of Cur in simulated gastrointestinal conditions. In addition, the nanocomplex had little cytotoxicity at high concentrations, yet significantly enhanced the DPPH scavenging activity and reducing power of Cur. This delivery system will significantly improve the sustained release effect of Cur and broaden the application of hydrophobic nutrients in foods.
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Affiliation(s)
- Xiaojing Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Ting Xu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Caie Wu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Gongjian Fan
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Tingting Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yaosong Wang
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Dandan Zhou
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
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Fragou F, Theofanous A, Deligiannakis Y, Louloudi M. Nanoantioxidant Materials: Nanoengineering Inspired by Nature. MICROMACHINES 2023; 14:383. [PMID: 36838085 PMCID: PMC9963756 DOI: 10.3390/mi14020383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/14/2023] [Accepted: 01/16/2023] [Indexed: 06/18/2023]
Abstract
Oxidants are very active compounds that can cause damage to biological systems under specific environmental conditions. One effective way to counterbalance these adverse effects is the use of anti-oxidants. At low concentrations, an antioxidant is defined as a compound that can delay, control, or prevent an oxidative process. Antioxidants exist in plants, soil, and minerals; therefore, nature is a rich source of natural antioxidants, such as tocopherols and polyphenols. In nature, antioxidants perform in tandem with their bio-environment, which may tune their activity and protect them from degradation. In vitro use of antioxidants, i.e., out of their biomatrix, may encounter several drawbacks, such as auto-oxidation and polymerization. Artificial nanoantioxidants can be developed via surface modification of a nanoparticle with an antioxidant that can be either natural or synthetic, directly mimicking a natural antioxidant system. In this direction, state-of-the-art nanotechnology has been extensively incorporated to overcome inherent drawbacks encountered in vitro use of antioxidants, i.e., out of their biomatrix, and facilitate the production and use of antioxidants on a larger scale. Biomimetic nanoengineering has been adopted to optimize bio-medical antioxidant systems to improve stability, control release, enhance targeted administration, and overcome toxicity and biocompatibility issues. Focusing on biotechnological sciences, this review highlights the importance of nanoengineering in developing effective antioxidant structures and comparing the effectiveness of different nanoengineering methods. Additionally, this study gathers and clarifies the different antioxidant mechanisms reported in the literature and provides a clear picture of the existing evaluation methods, which can provide vital insights into bio-medical applications.
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Affiliation(s)
- Fotini Fragou
- Laboratory of Biomimetic Catalysis & Hybrid Materials, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
| | - Annita Theofanous
- Laboratory of Biomimetic Catalysis & Hybrid Materials, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
| | - Yiannis Deligiannakis
- Laboratory of Physical Chemistry of Materials & Environment, Department of Physics, University of Ioannina, GR-45110 Ioannina, Greece
| | - Maria Louloudi
- Laboratory of Biomimetic Catalysis & Hybrid Materials, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
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Liu Y, Qiu C, Li X, McClements DJ, Wang C, Zhang Z, Jiao A, Long J, Zhu K, Wang J, Jin Z. Application of starch-based nanoparticles and cyclodextrin for prebiotics delivery and controlled glucose release in the human gut: a review. Crit Rev Food Sci Nutr 2022; 63:6126-6137. [PMID: 35040740 DOI: 10.1080/10408398.2022.2028127] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Starches are a major constituent of staple foods and are the main source of energy in the human diet (55-70%). In the gastrointestinal tract, starches are hydrolyzed into glucose by α-amylase and α-glucosidase, which leads to a postprandial glucose elevation. High levels of blood glucose levels over sustained periods may promote type 2 diabetes mellitus (T2DM) and obesity. Increasing consumption of starchy foods with a lower glycemic index may therefore contribute to improved health. In this paper, the preparation and properties of several starch-based nanoparticles (SNPs) and cyclodextrins (CDs) derivatives are reviewed. In particular, we focus on the various mechanisms responsible for the ability of these edible nanomaterials to modulate glucose release and the gut microbiome in the gastrointestinal tract. The probiotic functions are achieved through encapsulation and protection of prebiotics or bioactive components in foods or the human gut. This review therefore provides valuable information that could be used to design functional foods for improving human health and wellbeing.
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Affiliation(s)
- Yuwan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | | | - Chenxi Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Zhiheng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Kunfu Zhu
- Shandong Zhushi Pharmaceutical Group Co., LTD, Heze, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
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Liu M, Chen S, Zhiwen Z, Li H, Sun G, Yin N, Wen J. Anti-ageing peptides and proteins for topical applications: a review. Pharm Dev Technol 2021; 27:108-125. [PMID: 34957891 DOI: 10.1080/10837450.2021.2023569] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Skin ageing is a cumulative result of oxidative stress, predominantly caused by reactive oxygen species (ROS). Respiration, pollutants, toxins, or ultraviolet A (UVA) irradiation produce ROS with 80% of skin damage attributed to UVA irradiation. Anti-ageing peptides and proteins are considered valuable compounds for removing ROS to prevent skin ageing and maintenance of skin health. In this review, skin ageing theory has been illustrated with a focus on the mechanism and relationship with anti-ageing peptides and proteins. The effects, classification, and transport pathways of anti-ageing peptides and proteins across skin are summarized and discussed. Over the last decade, several novel formulations and advanced strategies have been developed to overcome the challenges in the dermal delivery of proteins and peptides for skin ageing. This article also provides an in-depth review of the latest advancements in the dermal delivery of anti-ageing proteins and peptides. Based on these studies, this review prospected several semi-solid dosage forms to achieve topical applicability for anti-ageing peptides and proteins.
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Affiliation(s)
- Mengyang Liu
- School of Pharmacy, Faculty of Medical and Health Sciences, the University of Auckland, Auckland, New Zealand
| | - Shuo Chen
- School of Pharmacy, Faculty of Medical and Health Sciences, the University of Auckland, Auckland, New Zealand
| | - Zhang Zhiwen
- Shanghai Institute of Materia Medica, Chinese Academy of Science, China
| | - Hongyu Li
- School of Pharmacy, University of Arkansas for Medical Sciences, Arkansas, USA
| | - Guiju Sun
- Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, China
| | - Naibo Yin
- School of Pharmacy, Faculty of Medical and Health Sciences, the University of Auckland, Auckland, New Zealand
| | - Jingyuan Wen
- School of Pharmacy, Faculty of Medical and Health Sciences, the University of Auckland, Auckland, New Zealand
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Mokgehle TM, Madala N, Gitari WM, Tavengwa NT. Advances in the development of biopolymeric adsorbents for the extraction of metabolites from nutraceuticals with emphasis on Solanaceae and subsequent pharmacological applications. Carbohydr Polym 2021; 264:118049. [PMID: 33910751 DOI: 10.1016/j.carbpol.2021.118049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 03/31/2021] [Accepted: 04/03/2021] [Indexed: 12/17/2022]
Abstract
Biopolymers are renowned for their sustainable, biodegradable, biocompatible and most of them have antitoxic characteristics. These versatile naturally derived compounds include proteins, polynucleotides (RNA and DNA) and polysaccharides. Cellulose and chitosan are the most abundant polysaccharides. Proteins and polysaccharides have been applied as emulsifiers. Additional applications of proteins and polysaccharides include cosmetics, food and wastewater treatment for adsorption of dyes and pesticides. However, more interesting applications of biopolymers are emerging, such as use in transport systems for delivery of plant derived nutraceuticals to sites of inflammation, due to its inherent ability to immobilize different biological and chemical systems. This review aims to give a summary on new trends and complement what is already known in the development of polysaccharides and proteins as adsorbents of nutraceutical compounds. The application of polysaccharides/protein containing the adsorbed Solanum derived nutraceutical compounds for drug deliveryis also reviewed.
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Affiliation(s)
- Tebogo Mphatlalala Mokgehle
- Department of Chemistry, School of Mathematical and Natural Sciences, University of Venda, Private Bag X5050, Thohoyandou, 0950, South Africa
| | - Ntakadzeni Madala
- Department of Biochemistry, School of Mathematical and Natural Sciences, University of Venda, Private Bag X5050, Thohoyandou, 0950, South Africa
| | - Wilson Mugera Gitari
- Department of Ecology and Resource Management, School of Environmental Sciences, University of Venda, Private Bag X5050, Thohoyandou, 0950, South Africa
| | - Nikita Tawanda Tavengwa
- Department of Chemistry, School of Mathematical and Natural Sciences, University of Venda, Private Bag X5050, Thohoyandou, 0950, South Africa.
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7
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Formulation of bionanomaterials: A review of particle design towards oil recovery applications. J IND ENG CHEM 2021. [DOI: 10.1016/j.jiec.2021.03.032] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Bilal M, Gul I, Basharat A, Qamar SA. Polysaccharides-based bio-nanostructures and their potential food applications. Int J Biol Macromol 2021; 176:540-557. [PMID: 33607134 DOI: 10.1016/j.ijbiomac.2021.02.107] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/13/2021] [Accepted: 02/14/2021] [Indexed: 12/11/2022]
Abstract
Polysaccharides are omnipresent biomolecules that hold great potential as promising biomaterials for a myriad of applications in various biotechnological and industrial sectors. The presence of diverse functional groups renders them tailorable functionalities for preparing a multitude of novel bio-nanostructures. Further, they are biocompatible and biodegradable, hence, considered as environmentally friendly biopolymers. Application of nanotechnology in food science has shown many advantages in improving food quality and enhancing its shelf life. Recently, considerable efforts have been made to develop polysaccharide-based nanostructures for possible food applications. Therefore, it is of immense importance to explore literature on polysaccharide-based nanostructures delineating their food application potentialities. Herein, we reviewed the developments in polysaccharide-based bio-nanostructures and highlighted their potential applications in food preservation and bioactive "smart" food packaging. We categorized these bio-nanostructures into polysaccharide-based nanoparticles, nanocapsules, nanocomposites, dendrimeric nanostructures, and metallo-polysaccharide hybrids. This review demonstrates that the polysaccharides are emerging biopolymers, gaining much attention as robust biomaterials with excellent tuneable properties.
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Affiliation(s)
- Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
| | - Ijaz Gul
- School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu 610054, China
| | - Aneela Basharat
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
| | - Sarmad Ahmad Qamar
- Institute of Organic and Polymeric Materials, National Taipei University of Technology, Taipei 10608, Taiwan.
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Yu M, Ji N, Wang Y, Dai L, Xiong L, Sun Q. Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components. Compr Rev Food Sci Food Saf 2020; 20:1075-1100. [DOI: 10.1111/1541-4337.12677] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 12/15/2022]
Affiliation(s)
- Mengting Yu
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Na Ji
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Yanfei Wang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Lei Dai
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Liu Xiong
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Qingjie Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
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10
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Ouyang Q, Xiao J, Chen J, Xiao Y, Lin Q, Ding Y. Nanoresistant Particles Based on Chemically Modified Starch as Nanocarriers and Characterization of Structural and Release Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.201900317] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Qunfu Ouyang
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
| | - Jiaqi Xiao
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
| | - Jialin Chen
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
| | - Yiwei Xiao
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
| | - Yongbo Ding
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
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Qin Y, Xue L, Hu Y, Qiu C, Jin Z, Xu X, Wang J. Green fabrication and characterization of debranched starch nanoparticles via ultrasonication combined with recrystallization. ULTRASONICS SONOCHEMISTRY 2020; 66:105074. [PMID: 32224448 DOI: 10.1016/j.ultsonch.2020.105074] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 03/12/2020] [Accepted: 03/20/2020] [Indexed: 06/10/2023]
Abstract
With recent advances in nanotechnology, debranched starch nanoparticle (DBS-NP) materials have attracted considerable interest from the fields of functional food, biomedicine, and material science, thanks to their small size, biodegradability, biocompatibility, sustainability, and non-hazardous effects on health and the environment. In this study, DBS-NP was fabricated using an eco-friendly method involving ultrasonication combined with recrystallization. The effects of ultrasonication and recrystallization times on the morphology, particle size, and crystal structure of the DBS-NPs were systematically investigated. Compared with the DBS-NPs prepared using ultrasonication treatment only, the DBS-NPs formed using ultrasonication combined with recrystallization were uniform in size and well distributed in aqueous solution. Moreover, the maximum encapsulation efficiency and loading capacity of the epigallocatechin gallate (EGCG) in the DBS-NPs with ultrasonication treatment reached 88.35% and 22.75%, respectively. The particle sizes of the EGCG@DBS-NP were more stable at a neutral pH (7.4) than at an acidic pH (2.1). The EGCG in the EGCG@DBS-NP displayed excellent radical scavenging activity and antibacterial effects, and cell assays demonstrated that the EGCG@DBS-NP was non-toxic and highly biocompatible.
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Affiliation(s)
- Yang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Lin Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yao Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
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12
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Formulation of microencapsulated rutin and evaluation of bioactivity and stability upon in vitro digestive and dialysis conditions. Int J Biol Macromol 2020; 159:316-323. [PMID: 32417545 DOI: 10.1016/j.ijbiomac.2020.05.085] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 05/02/2020] [Accepted: 05/13/2020] [Indexed: 02/05/2023]
Abstract
Rutin, a flavanol, has been demonstrating excellent antioxidant, anti-inflammatory, anti-diabetic, and anti-carcinogenic properties. However, bioavailability is low due to low stability, solubility, digestion, and absorption by the intestine. This study aims to encapsulate rutin with three types of carrier materials using three different techniques and evaluate their antioxidant activity and bioactivity retention under in vitro gastrointestinal and dialysis conditions. Results showed that the rutin encapsulated lipid carrier has the highest radical inhibition activity for all the digestive phases, the highest singlet oxygen scavenging activity after the gastric phase and the highest anti-inflammatory activity for the dialyzable fraction. The rutin content of encapsulated lipid carriers for all the digestive phases was significantly higher (P≤0.05) comparatively. Fourier Transform Infrared spectroscopy, Particle size analysis, and Scanning Electron micrographs showed that rutin encapsulated lipid carrier was 1.7 μm with a polydispersity index of 0.909 indicating micro-encapsulation with heterogeneous dispersion.
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Osorio M, Martinez E, Naranjo T, Castro C. Recent Advances in Polymer Nanomaterials for Drug Delivery of Adjuvants in Colorectal Cancer Treatment: A Scientific-Technological Analysis and Review. Molecules 2020; 25:E2270. [PMID: 32408538 PMCID: PMC7288015 DOI: 10.3390/molecules25102270] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Revised: 04/30/2020] [Accepted: 05/01/2020] [Indexed: 12/22/2022] Open
Abstract
Colorectal cancer (CRC) is the type with the second highest morbidity. Recently, a great number of bioactive compounds and encapsulation techniques have been developed. Thus, this paper aims to review the drug delivery strategies for chemotherapy adjuvant treatments for CRC, including an initial scientific-technological analysis of the papers and patents related to cancer, CRC, and adjuvant treatments. For 2018, a total of 167,366 cancer-related papers and 306,240 patents were found. Adjuvant treatments represented 39.3% of the total CRC patents, indicating the importance of adjuvants in the prognosis of patients. Chemotherapy adjuvants can be divided into two groups, natural and synthetic (5-fluorouracil and derivatives). Both groups can be encapsulated using polymers. Polymer-based drug delivery systems can be classified according to polymer nature. From those, anionic polymers have garnered the most attention, because they are pH responsive. The use of polymers tailors the desorption profile, improving drug bioavailability and enhancing the local treatment of CRC via oral administration. Finally, it can be concluded that antioxidants are emerging compounds that can complement today's chemotherapy treatments. In the long term, encapsulated antioxidants will replace synthetic drugs and will play an important role in curing CRC.
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Affiliation(s)
- Marlon Osorio
- School of Engineering, Universidad Pontificia Bolivariana, Circular 1 # 70-01, Medellín 050031, Colombia; (M.O.); (E.M.)
| | - Estefanía Martinez
- School of Engineering, Universidad Pontificia Bolivariana, Circular 1 # 70-01, Medellín 050031, Colombia; (M.O.); (E.M.)
| | - Tonny Naranjo
- School of Health Sciences, Universidad Pontificia Bolivariana, Calle 78 B # 72 A-109, Medellín 050034, Colombia;
- Medical and Experimental Mycology Group, Corporación para Investigaciones Biológicas, Carrera 72 A # 78 B-141, Medellín 050034, Colombia
| | - Cristina Castro
- School of Engineering, Universidad Pontificia Bolivariana, Circular 1 # 70-01, Medellín 050031, Colombia; (M.O.); (E.M.)
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14
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Khalil I, Yehye WA, Etxeberria AE, Alhadi AA, Dezfooli SM, Julkapli NBM, Basirun WJ, Seyfoddin A. Nanoantioxidants: Recent Trends in Antioxidant Delivery Applications. Antioxidants (Basel) 2019; 9:E24. [PMID: 31888023 PMCID: PMC7022483 DOI: 10.3390/antiox9010024] [Citation(s) in RCA: 110] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 12/12/2022] Open
Abstract
Antioxidants interact with free radicals, terminating the adverse chain reactions and converting them to harmless products. Antioxidants thus minimize the oxidative stress and play a crucial role in the treatment of free radicals-induced diseases. However, the effectiveness of natural and/or synthetic antioxidants is limited due to their poor absorption, difficulties to cross the cell membranes, and degradation during delivery, hence contributing to their limited bioavailability. To address these issues, antioxidants covalently linked with nanoparticles, entrapped in nanogel, hollow particles, or encapsulated into nanoparticles of diverse origin have been used to provide better stability, gradual and sustained release, biocompatibility, and targeted delivery of the antioxidants with superior antioxidant profiles. This review aims to critically evaluate the recent scientific evaluations of nanoparticles as the antioxidant delivery vehicles, as well as their contribution in efficient and enhanced antioxidant activities.
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Affiliation(s)
- Ibrahim Khalil
- Nanotechnology and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University of Malaya, Kuala Lumpur 50603, Malaysia; (I.K.); (N.B.M.J.); (W.J.B.)
| | - Wageeh A. Yehye
- Nanotechnology and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University of Malaya, Kuala Lumpur 50603, Malaysia; (I.K.); (N.B.M.J.); (W.J.B.)
| | - Alaitz Etxabide Etxeberria
- Drug Delivery Research Group, School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 0627, New Zealand; (A.E.E.); (S.M.D.)
| | - Abeer A. Alhadi
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia;
- Drug Design and Development Research Group, Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Seyedehsara Masoomi Dezfooli
- Drug Delivery Research Group, School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 0627, New Zealand; (A.E.E.); (S.M.D.)
| | - Nurhidayatullaili Binti Muhd Julkapli
- Nanotechnology and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University of Malaya, Kuala Lumpur 50603, Malaysia; (I.K.); (N.B.M.J.); (W.J.B.)
| | - Wan Jefrey Basirun
- Nanotechnology and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University of Malaya, Kuala Lumpur 50603, Malaysia; (I.K.); (N.B.M.J.); (W.J.B.)
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia;
| | - Ali Seyfoddin
- Drug Delivery Research Group, School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 0627, New Zealand; (A.E.E.); (S.M.D.)
- School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand
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15
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A review of green techniques for the synthesis of size-controlled starch-based nanoparticles and their applications as nanodelivery systems. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.007] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Yang J, Wang Y, Li M, Wu H, Zhen T, Xiong L, Sun Q. pH-Sensitive Chitosan-Sodium Phytate Core-Shell Hollow Beads and Nanocapsules for the Encapsulation of Active Ingredients. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2894-2905. [PMID: 30789724 DOI: 10.1021/acs.jafc.8b03919] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The oral administration of nutraceuticals and vitamins is the most compliant route because of its minimal invasiveness, painlessness, ease of use, and cost effectiveness. To overcome the possible destruction and low availability induced by the harsh gastrointestinal environment, we use sodium phytate as a cross-linker to fabricate pH-sensitive core-shell chitosan hollow beads and nanocapsules through the ionic linking method for the controllable release of active ingredients. Texture profile analysis, transmission electron microscopy, dynamic light scattering, and scanning electron microscopy were used to characterize the morphologies and behaviors of the beads and nanocapsules. The size of the beads could be adjusted from 0.1 to 10 mm, and the diameter of the nanocapsules was 50-100 nm. The addition of pectin in sodium phytate remarkably increased the hardness of the chitosan beads. Nile blue A was used as a model active ingredient for loading into the chitosan beads with the maximum encapsulation efficiency (EE) and loading capacity of 96.07 ± 2.45% and 9.61 ± 0.29%, respectively. Polyphenols including catechin, epicatechin, epigallocatechin-3-gallate, and proanthocyanidin were successfully loaded into the chitosan nanocapsules with an EE of above 90%. The cumulative release of Nile blue A from the beads at pH 1.2 (after 2 h) and pH 6.8 (after 6 h) was less than 20% and more than 80%, respectively. Similarly, the cumulative release of polyphenols in the nanocapsules at pH 1.2 (after 2 h) and pH 6.8 (after 6 h) was less than 30% and more than 70%, respectively. In sum, chitosan-sodium phytate with and without pectin could form pH-responsive macro- and nanoscale carriers suitable for the encapsulation and controlled release of active ingredients.
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Affiliation(s)
- Jie Yang
- College of Food Science and Engineering , Qingdao Agricultural University 700 Changcheng Road , Chengyang District Qingdao , Shandong Province 266109 , China
| | - Yanfei Wang
- College of Food Science and Engineering , Qingdao Agricultural University 700 Changcheng Road , Chengyang District Qingdao , Shandong Province 266109 , China
| | - Man Li
- College of Food Science and Engineering , Qingdao Agricultural University 700 Changcheng Road , Chengyang District Qingdao , Shandong Province 266109 , China
| | - Hao Wu
- College of Food Science and Engineering , Qingdao Agricultural University 700 Changcheng Road , Chengyang District Qingdao , Shandong Province 266109 , China
| | - Tianyuan Zhen
- College of Food Science and Engineering , Qingdao Agricultural University 700 Changcheng Road , Chengyang District Qingdao , Shandong Province 266109 , China
| | - Liu Xiong
- College of Food Science and Engineering , Qingdao Agricultural University 700 Changcheng Road , Chengyang District Qingdao , Shandong Province 266109 , China
| | - Qingjie Sun
- College of Food Science and Engineering , Qingdao Agricultural University 700 Changcheng Road , Chengyang District Qingdao , Shandong Province 266109 , China
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17
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Ji N, Qin Y, Li M, Xiong L, Qiu L, Bian X, Sun Q. Fabrication and Characterization of Starch Nanohydrogels via Reverse Emulsification and Internal Gelation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9326-9334. [PMID: 30111089 DOI: 10.1021/acs.jafc.8b02601] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Biopolymer-based nanohydrogels have great potential for various applications, including in food, nutraceutical, and pharmaceutical industries. Herein, starch nanohydrogels were prepared for the first time via reverse emulsification coupled with internal gelation. The effects of starch type (normal corn, potato, and pea starches), amylose content, and gelation time on the structural, morphological, and physicochemical properties of starch nanohydrogels were investigated. The diameter of starch nanohydrogel particles was around 100 nm after 12 h of retrogradation time. The relative crystallinity and thermal properties of starch nanohydrogels increased gradually with an increasing amylose content and gelation time. The swelling behavior of starch nanohydrogels was dependent upon the amylose content, and the swelling ratios were between 2.0 and 14.0, with the pea starch nanogels exhibiting the lowest values and the potato starch nanogels exhibiting the highest values.
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Affiliation(s)
- Na Ji
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang, Qingdao , Shandong 266109 , People's Republic of China
| | - Yang Qin
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang, Qingdao , Shandong 266109 , People's Republic of China
| | - Man Li
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang, Qingdao , Shandong 266109 , People's Republic of China
| | - Liu Xiong
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang, Qingdao , Shandong 266109 , People's Republic of China
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing Company, Limited , Weifang , Shandong 262200 , People's Republic of China
| | - Xiliang Bian
- Zhucheng Xingmao Corn Developing Company, Limited , Weifang , Shandong 262200 , People's Republic of China
| | - Qingjie Sun
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang, Qingdao , Shandong 266109 , People's Republic of China
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18
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Stevenson AT, Jankus DJ, Tarshis MA, Whittington AR. The correlation between gelatin macroscale differences and nanoparticle properties: providing insight into biopolymer variability. NANOSCALE 2018; 10:10094-10108. [PMID: 29780985 DOI: 10.1039/c8nr00970h] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
From therapeutic delivery to sustainable packaging, manipulation of biopolymers into nanostructures imparts biocompatibility to numerous materials with minimal environmental pollution during processing. While biopolymers are appealing natural based materials, the lack of nanoparticle (NP) physicochemical consistency has decreased their nanoscale translation into actual products. Insights regarding the macroscale and nanoscale property variation of gelatin, one of the most common biopolymers already utilized in its bulk form, are presented. Novel correlations between macroscale and nanoscale properties were made by characterizing similar gelatin rigidities obtained from different manufacturers. Samples with significant differences in clarity, indicating sample purity, obtained the largest deviations in NP diameter. Furthermore, a statistically significant positive correlation between macroscale molecular weight dispersity and NP diameter was determined. New theoretical calculations proposing the limited number of gelatin chains that can aggregate and subsequently get crosslinked for NP formation were presented as one possible reason to substantiate the correlation analysis. NP charge and crosslinking extent were also related to diameter. Lower gelatin sample molecular weight dispersities produced statistically smaller average diameters (<75 nm), and higher average electrostatic charges (∼30 mV) and crosslinking extents (∼95%), which were independent of gelatin rigidity, conclusions not shown in the literature. This study demonstrates that the molecular weight composition of the starting material is one significant factor affecting gelatin nanoscale properties and must be characterized prior to NP preparation. Identifying gelatin macroscale and nanoscale correlations offers a route toward greater physicochemical property control and reproducibility of new NP formulations for translation to industry.
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Affiliation(s)
- André T Stevenson
- Department of Materials Science and Engineering, Virginia Tech, Blacksburg, VA 24061, USA.
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