1
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Yuan Y, Hu Y, Huang J, Liu B, Li X, Tian J, de Vries R, Li B, Li Y. Optimizing anthocyanin Oral delivery: Effects of food biomacromolecule types on Nanocarrier performance for enhanced bioavailability. Food Chem 2024; 454:139682. [PMID: 38797106 DOI: 10.1016/j.foodchem.2024.139682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 04/05/2024] [Accepted: 05/13/2024] [Indexed: 05/29/2024]
Abstract
Wall material types influence the efficacy of nanocarriers in oral delivery systems. We utilized three food biomacromolecules (whey protein isolate, oxidized starch, lipids) to prepare three types of nanocarriers. Our aim was to investigate their performance in digestion, cellular absorption, mucus penetration, intestinal retention, and bioavailability of the encapsulated anthocyanins (Ant). The release rate of protein nanocarriers (Pro-NCs) was twice that of starch nanocarriers (Sta-NCs) and four times that of lipid nanocarriers (Lip-NCs) in simulated gastrointestinal fluid. Additionally, Pro-NCs demonstrated superior transmembrane transport capacity and over three times cellular internalization efficiency than Sta-NCs and Lip-NCs. Sta-NCs exhibited the highest mucus-penetrating capacity, while Pro-NCs displayed the strongest mucoadhesion, resulting in extended gastrointestinal retention time for Pro-NCs. Sta-NCs significantly enhanced the in vivo bioavailability of Ant, nearly twice that of free Ant. Our results demonstrate the critical role of wall material types in optimizing nanocarriers for the specific delivery of bioactive compounds.
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Affiliation(s)
- Yu Yuan
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yulin Hu
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jing Huang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Bin Liu
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Xin Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jinlong Tian
- College of Food Science, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Renko de Vries
- Laboratory of Physical Chemistry and Soft Matter, Wageningen University and Research, Stippeneng 4, 6708, WE, Wageningen, the Netherlands
| | - Bin Li
- College of Food Science, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
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2
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Song H, Ren S, Wang X, Hu Y, Xu M, Zhang H, Cao H, Huang K, Wang C, Guan X. Encapsulation of caffeic acid phenethyl ester by self-assembled sorghum peptide nanoparticles: Fabrication, storage stability and interaction mechanisms. Food Chem 2024; 453:139642. [PMID: 38788643 DOI: 10.1016/j.foodchem.2024.139642] [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: 11/29/2023] [Revised: 02/28/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024]
Abstract
Caffeic acid phenethyl ester (CAPE) is a naturally occurring phenolic compound with various biological activities. However, poor water solubility and storage stability limit its application. In this context, sorghum peptides were used to encapsulate CAPE. Sorghum peptides could self-assemble into regularly spherical nanoparticles (SPNs) by hydrophobic interaction and hydrogen bonds. Solubility of encapsulated CAPE was greatly increased, with 9.44 times higher than unencapsulated CAPE in water. Moreover, the storage stability of CAPE in aqueous solution was significantly improved by SPNs encapsulation. In vitro release study indicated that SPNs were able to delay CAPE release during the process of gastrointestinal digestion. Besides, fluorescence quenching analysis showed that a static quenching existed between SPNs and CAPE. The interaction between CAPE and SPNs occurred spontaneously, mainly driven by hydrophobic interactions. The above results suggested that SPNs encapsulation was an effective approach to improve the water solubility and storage stability of CAPE.
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Affiliation(s)
- Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Shaoxia Ren
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xinyue Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yawen Hu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Mingda Xu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Hang Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Chengtao Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China.
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3
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Ma Z, Zhao J, Zou Y, Mao X. The enhanced affinity of moderately hydrolyzed whey protein to EGCG promotes the isoelectric separation and unlocks the protective effects on polyphenols. Food Chem 2024; 450:138833. [PMID: 38653053 DOI: 10.1016/j.foodchem.2024.138833] [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: 09/19/2023] [Revised: 02/19/2024] [Accepted: 02/20/2024] [Indexed: 04/25/2024]
Abstract
The instability and discoloration of (-)-epigallocatechin-3-gallate (EGCG) constrain its application in functional dairy products. Concurrently, challenges persist in the separation and utilization of whey in the dairy industry. By harnessing the interactions between polyphenols and whey proteins or their hydrolysates, this study proposed a method that involved limited enzymatic hydrolysis followed by the addition of EGCG and pH adjustment around the isoelectric point to obtain whey protein hydrolysates (WPH)-EGCG. Over 92 % of protein-EGCG complexes recovered from whey while ensuring the preservation of α-lactalbumin. The combination between EGCG and WPH depended on hydrogen bonding and hydrophobic interactions, significantly enhanced the thermal stability and storage stability of EGCG. Besides, the intestinal phase retention rate of EGCG in WPH-EGCG complex was significantly increased by 23.67 % compared to free EGCG. This work represents an exploratory endeavor in the improvement of EGCG stability and expanding the utilization approaches of whey.
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Affiliation(s)
- Zhiyuan Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China
| | - Jiale Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China
| | - Yang Zou
- Tianjin Haihe Dairy Co., LTD, China
| | - Xueying Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China.
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4
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Yuan D, Li Q, Zhang Q, Zhou F, Zhao Q, Zhao M. Enhanced curcumin transportation across epithelial barrier by mucus-permeable soy protein nanoparticles-mediated dual transcytosis pathways. Food Chem 2024; 437:137771. [PMID: 37897825 DOI: 10.1016/j.foodchem.2023.137771] [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: 06/15/2023] [Revised: 09/24/2023] [Accepted: 10/13/2023] [Indexed: 10/30/2023]
Abstract
Nanocarrier-delivered bioactive compounds are highly desirable for their improved stability and applicability, but their bioavailability is still limited due to the strong mucus and epithelial cell barriers. Herein, a series of self-assembled soy protein nanoparticles (SPNPs) with different mucus permeabilities were prepared and their delivery efficiency upon Curcumin (Cur) encapsulation was evaluated. Results demonstrated that the formed SPNPs-Cur exhibited high compatibility and cellular antioxidant accessibility. Besides, SPNPs enhanced the cellular uptake and transmembrane permeation of Cur, especially promoted the transportation of proto-Cur in addition to Cur metabolites. The SPNPs with the rapid mucus diffusion capacity presented more efficient transcytosis across the Caco-2 cell monolayer, which was mediated by a combination of paracellular and transcellular pathways. This work verified that mucus-permeable soy protein nanoparticles could be a promising delivery system for improving the bioavailability of bioactive compounds.
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Affiliation(s)
- Dan Yuan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Qi Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Qibo Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Feibai Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China.
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China.
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5
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Wang Z, Cheng X, Meng F, Guo H, Liu Z, Wang H, Xu J, Jin H, Jiang L. Wheat gliadin hydrolysates based nano-micelles for hydrophobic naringin: Structure characterization, interaction, and in vivo digestion. Food Chem X 2024; 21:101136. [PMID: 38298357 PMCID: PMC10828641 DOI: 10.1016/j.fochx.2024.101136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 01/07/2024] [Accepted: 01/10/2024] [Indexed: 02/02/2024] Open
Abstract
In this study, enzymatic hydrolysis was used to fabricate wheat gliadin hydrolysates (WGHs) for the encapsulation and protection of naringin. The exposure of hydrophilic amino acids decreased the critical micelle concentration (from 0.53 ± 0.02 mg/mL to 0.35 ± 0.03 mg/mL) and improved solubility, which provided amphiphilic conditions for the delivery of naringin. The hydrolysates with a degree of hydrolysis (DH) of 9 % had the strongest binding affinity with naringin, and exhibited the smallest particle size (113.7 ± 1.1 nm) and the highest encapsulation rate (83.2 ± 1.3 %). The storage, heat and photochemical stability of naringin were improved via the encapsulation of micelles. Furthermore, the micelles made up of hydrolysates with a DH of 12 % significantly enhanced the bioavailability of naringin (from 19.4 ± 4.3 % to 46.8 ± 1.4 %). Our experiment provides theoretical support for the utilization of delivery systems based on water-insoluble proteins.
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Affiliation(s)
- Zhiyong Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaoyi Cheng
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fanda Meng
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotong Guo
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhengqin Liu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hua Jin
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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6
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Zhang L, Yao L, Zhao F, Yu A, Zhou Y, Wen Q, Wang J, Zheng T, Chen P. Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins. Adv Healthc Mater 2023; 12:e2300473. [PMID: 37537383 DOI: 10.1002/adhm.202300473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 05/18/2023] [Indexed: 08/05/2023]
Abstract
Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti-inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide-anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.
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Affiliation(s)
- Lei Zhang
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Liang Yao
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Feng Zhao
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Alice Yu
- Schulich School of Medicine and Dentistry, Western University, Ontario, N6A 3K7, Canada
| | - Yueru Zhou
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Qingmei Wen
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Jun Wang
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Tao Zheng
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Pu Chen
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
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7
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Nie C, Zou Y, Liao S, Gao Q, Li Q. Peptides as carriers of active ingredients: A review. Curr Res Food Sci 2023; 7:100592. [PMID: 37766891 PMCID: PMC10519830 DOI: 10.1016/j.crfs.2023.100592] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 08/20/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Bioactive compounds are highly valuable in the fields of food and medicine, but their application is limited due to easy deterioration after oral or skin administration. In recent years, the use of peptides as delivery systems for bioactive compounds has been intensively researched because of their special physicochemical characteristics. Peptides can be assembled using various preparation methods and can form several composite materials such as hydrogels, micelles, emulsions and particles. The composite material properties are determined by peptides, bioactive compounds and the construction methods employed. Herein, this paper provides a comprehensive review of the peptides used for active ingredients delivery, fabrication methods for creating delivery systems, structures, targeting characteristics, functional activities and mechanism of delivery systems, as well as their absorption and metabolism, which provided theoretical basis and reference for further research and development of functional composites.
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Affiliation(s)
- Congyi Nie
- Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Yuxiao Zou
- Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Sentai Liao
- Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Qunyu Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Qian Li
- Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
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8
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Liu Y, Cao K, Li T, Mu D, Zhang N, Wang Y, Wu R, Wu J. Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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9
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Liu Y, Ma M, Yuan Y. The potential of curcumin-based co-delivery systems for applications in the food industry: Food preservation, freshness monitoring, and functional food. Food Res Int 2023; 171:113070. [PMID: 37330831 DOI: 10.1016/j.foodres.2023.113070] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 05/28/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
Currently, curcumin-based co-delivery systems are receiving widespread attention. However, a systematic summary of the possibility of curcumin-based co-delivery systems used for the food industry from multiple directions based on the functional characteristics of curcumin is lacking. This review details the different forms of curcumin-based co-delivery systems including the single system of nanoparticle, liposome, double emulsion, and multiple systems composed of different hydrocolloids. The structural composition, stability, encapsulation efficiency, and protective effects of these forms are discussed comprehensively. The functional characteristics of curcumin-based co-delivery systems are summarized, involving biological activity (antimicrobial and antioxidant), pH-responsive discoloration, and bioaccessibility/bioavailability. Correspondingly, potential applications for food preservation, freshness detection, and functional foods are introduced. In the future, more novel co-delivery systems for active ingredients and food matrices should be developed. Besides, the synergistic mechanisms between active ingredients, delivery carrier/active ingredient, and external physical condition/active ingredient should be explored. In conclusion, curcumin-based co-delivery systems have the potential to be widely used in the food industry.
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Affiliation(s)
- Yueyue Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mengjie Ma
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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10
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Chang R, Chen L, Qamar M, Wen Y, Li L, Zhang J, Li X, Assadpour E, Esatbeyoglu T, Kharazmi MS, Li Y, Jafari SM. The bioavailability, metabolism and microbial modulation of curcumin-loaded nanodelivery systems. Adv Colloid Interface Sci 2023; 318:102933. [PMID: 37301064 DOI: 10.1016/j.cis.2023.102933] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 05/01/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023]
Abstract
Curcumin (Cur), the major bioactive component of turmeric (Curcuma longa) possesses many health benefits. However, low solubility, stability and bioavailability restricts its applications in food. Recently, nanocarriers such as complex coacervates, nanocapsules, liposomes, nanoparticles, nanomicelles, have been used as novel strategies to solve these problems. In this review, we have focused on the delivery systems responsive to the environmental stimuli such as pH-responsive, enzyme-responsive, targeted-to-specific cells or tissues, mucus-penetrating and mucoadhesive carriers. Besides, the metabolites and their biodistribution of Cur and Cur delivery systems are discussed. Most importantly, the interaction between Cur and their carriers with gut microbiota and their effects of modulating the gut health synergistically were discussed comprehensively. In the end, the biocompatibility of Cur delivery systems and the feasibility of their application in food industry is discussed. This review provided a comprehensive review of Cur nanodelivery systems, the health impacts of Cur nanocarriers and an insight into the application of Cur nanocarriers in food industry.
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Affiliation(s)
- Ruxin Chang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Liran Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Muhammad Qamar
- Faculty of Food science and Nutrition, Department of Food Science and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Yanjun Wen
- Henan Provincial Key Laboratory of Natural Pigments, Henan Zhongda Hengyuan Biotechnology Stock Company Limited, Luohe 462600, PR China
| | - Linzheng Li
- Henan Provincial Key Laboratory of Natural Pigments, Henan Zhongda Hengyuan Biotechnology Stock Company Limited, Luohe 462600, PR China
| | - Jiayin Zhang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Xing Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | | | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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11
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Li Y, Liu J, Zhang H, Shi X, Li S, Yang M, Zhang T, Xiao H, Du Z. A Comprehensive Review of Self-Assembled Food Protein-Derived Multicomponent Peptides: From Forming Mechanism and Structural Diversity to Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37486612 DOI: 10.1021/acs.jafc.3c02930] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/25/2023]
Abstract
Food protein-derived multicomponent peptides (FPDMPs) are a natural blend of numerous peptides with various bioactivities and multiple active sites that can assume several energetically favorable conformations in solutions. The remarkable structural characteristics and functional attributes of FPDMPs make them promising codelivery carriers that can coassemble with different bioactive ingredients to induce multidimensional structures, such as fibrils, nanotubes, and nanospheres, thereby producing specific health benefits. This review offers a prospective analysis of FPDMPs-based self-assembly nanostructures, focusing on the mechanism of formation of self-assembled FPDMPs, the internal and external stimuli affecting peptide self-assembly, and their potential applications. In particular, we introduce the exciting prospect of constructing functional materials through precursor template-induced self-assembly of FPDMPs, which combine the bioactivity and self-assembly capacity of peptides and could dramatically broaden the functional utility of peptide-based materials.
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Affiliation(s)
- Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Xiaoxia Shi
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Shanglin Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
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12
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Zhang J, Qi H, Wang M, Wei Y, Liang H. Enzymatically hydrolyzed sodium caseinate nanoparticles efficiently enhancing the solubility, stability, and antioxidant and anti-biofilm activities of hydrophobic Tanshinone IIA. J Mater Chem B 2023; 11:2440-2454. [PMID: 36810656 DOI: 10.1039/d2tb02263j] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Enzymatic hydrolysis has been validated as an appropriate strategy for improving the properties of natural protein. Here, we used enzymatic hydrolysis sodium caseinate (Eh NaCas) as a nano-carrier for enhancing the solubility, stability, and antioxidant and anti-biofilm activities of hydrophobic encapsulants. Tanshinone IIA (TA) was loaded into the hydrophobic regions of Eh NaCas by self-assembly, and the encapsulation efficiency could reach 96.54 ± 0.14% under an optimized host-guest ratio. After Eh NaCas packed, the TA-loaded Eh NaCas nanoparticles (Eh NaCas@TA) showed regular spheres, uniform particle size distribution and more optimal drug release. Moreover, the solubility of TA in aqueous solution increased over 2.4 × 105 times, and the TA guest molecules displayed excellent stability under light and other harsh environments. Interestingly, the vehicle protein and TA exhibited synergistic antioxidant effects. Furthermore, Eh NaCas@TA forcefully restrained the growth and destroyed the biofilm construction of Streptococcus mutans compared to free TA, showing positive antibacterial activity. The establishment of these results demonstrated the feasibility and functionality of edible protein hydrolysates as nano-carriers for loading natural plant hydrophobic extracts.
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Affiliation(s)
- Jiaqi Zhang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China.
| | - Haole Qi
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China.
| | - Mingxia Wang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China.
| | - Yongqin Wei
- Shenqi Ethnic Medicine College of Guizhou Medical University, Guiyang, Guizhou 550004, China
| | - Hao Liang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China. .,Qinhuangdao Bohai Biological Research Institute of Beijing University of Chemical Technology, Qinhuangdao 066000, China
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13
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Li X, Jafari SM, Zhou F, Hong H, Jia X, Mei X, Hou G, Yuan Y, Liu B, Chen S, Gong Y, Yan H, Chang R, Zhang J, Ren F, Li Y. The intracellular fate and transport mechanism of shape, size and rigidity varied nanocarriers for understanding their oral delivery efficiency. Biomaterials 2023; 294:121995. [PMID: 36641813 DOI: 10.1016/j.biomaterials.2023.121995] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/08/2023]
Abstract
Nanocarriers have become an effective strategy to overcome epithelial absorption barriers. During the absorption process, the endocytosis mechanisms, cell internalization pathways, and transport efficiency of nanocarriers are greatly impacted by their physical properties. To understand the relationship between physical properties of nanocarriers and their abilities overcoming multiple absorption barriers, nanocarriers with variable physical properties were prepared via self-assembly of hydrolyzed α-lactalbumin peptide fragments. The impacts of size, shape, and rigidity of nanocarriers on epithelial cells endocytosis mechanisms, internalization pathways, transport efficiency, and bioavailability were studied systematically. The results showed that nanospheres were mainly internalized via clathrin-mediated endocytosis, which was then locked in lysosomes and degraded enzymatically in cytoplasm. While macropinocytosis was the primary pathway of nanotubes and transported to the endoplasmic reticulum and Golgi apparatus, resulting in a high drug concentration and sustained release in cytoplasm. Besides, nanotubes can overcome the multi-drug resistance by inhibiting the P-glycoprotein efflux. Furthermore, nanotubes can open intercellular tight-junctions instantaneously and reversibly, which promotes transport into blood circulation. The aqueous solubility of hydrophobic bioactive mangiferin (Mgf) was improved by nanocarriers. Most importantly, the bioavailability of Mgf was the highest for cross-linked short nanotube (CSNT) which outperformed free Mgf and other formulations by in vivo pharmacokinetic studies. Finally, Mgf-loaded CSNT showed an excellent therapeutic efficiency in vivo for the intervention of streptozotocin-induced diabetes. These results indicate that cross-linked α-lactalbumin nanotubes could be an effective nanocarrier delivery system for improving the epithelium cellular absorption and bioavailability of hydrophobic bioactive compounds.
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Affiliation(s)
- Xin Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Feibai Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Hui Hong
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Xin Jia
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Xiaohong Mei
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Guohua Hou
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yu Yuan
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Bin Liu
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Shanan Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yifu Gong
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Huiling Yan
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Ruxin Chang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jiayin Zhang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Fazheng Ren
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
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14
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Afkhami R, Varidi MJ, Varidi M, Hadizadeh F. Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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15
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Lv Y, Chen L, Liu F, Xu F, Zhong F. Improvement of the encapsulation capacity and emulsifying properties of soy protein isolate through controlled enzymatic hydrolysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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16
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Gonçalves AC, Falcão A, Alves G, Lopes JA, Silva LR. Employ of Anthocyanins in Nanocarriers for Nano Delivery: In Vitro and In Vivo Experimental Approaches for Chronic Diseases. Pharmaceutics 2022; 14:2272. [PMID: 36365091 PMCID: PMC9695229 DOI: 10.3390/pharmaceutics14112272] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/18/2022] [Accepted: 10/20/2022] [Indexed: 08/18/2023] Open
Abstract
Anthocyanins are among the best-known phenolic compounds and possess remarkable biological activities, including antioxidant, anti-inflammatory, anticancer, and antidiabetic effects. Despite their therapeutic benefits, they are not widely used as health-promoting agents due to their instability, low absorption, and, thus, low bioavailability and rapid metabolism in the human body. Recent research suggests that the application of nanotechnology could increase their solubility and/or bioavailability, and thus their biological potential. Therefore, in this review, we have provided, for the first time, a comprehensive overview of in vitro and in vivo studies on nanocarriers used as delivery systems of anthocyanins, and their aglycones, i.e., anthocyanidins alone or combined with conventional drugs in the treatment or management of chronic diseases.
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Affiliation(s)
- Ana C. Gonçalves
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-001 Covilhã, Portugal
- CIBIT—Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Amílcar Falcão
- CIBIT—Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal
- Laboratory of Pharmacology, Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Gilberto Alves
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-001 Covilhã, Portugal
| | - João A. Lopes
- iMed.ULisboa, Research Institute for Medicines, Faculdade de Farmácia, University of Lisboa, 1649-003 Lisboa, Portugal
| | - Luís R. Silva
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-001 Covilhã, Portugal
- CPIRN-UDI/IPG, Center of Potential and Innovation of Natural Resources, Research Unit for Inland Development (UDI), Polytechnic Institute of Guarda, 6300-559 Guarda, Portugal
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17
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Wang Q, Yu W, Li Z, Liu B, Hu Y, Chen S, de Vries R, Yuan Y, Erazo Quintero LE, Hou G, Hu C, Li Y. The stability and bioavailability of curcumin loaded α-lactalbumin nanocarriers formulated in functional dairy drink. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107807] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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Xie S, Qu P, Luo S, Wang C. Potential uses of milk proteins as encapsulation walls for bioactive compounds: A review. J Dairy Sci 2022; 105:7959-7971. [PMID: 36028346 DOI: 10.3168/jds.2021-21127] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Accepted: 05/11/2022] [Indexed: 11/19/2022]
Abstract
Milk proteins have received much awareness due to their bioactivity. However, their encapsulation functions have not attracted enough attention. Milk proteins as encapsulation walls can increase the bioavailability of bioactive compounds. As the benefits of bioactive compounds are critically determined by bioavailability, the effect of interactions between milk proteins and active substances is a critical topic. In the present review, we summarize the effects of milk proteins as encapsulation walls on the bioavailability of active substances with a special focus. The methods and mechanisms of interactions between milk proteins and active substances are also discussed. The evidence collected in the present review suggests that when active substances are encapsulated by milk proteins, the bioavailability of active substances can be significantly affected. This review also provides valuable guidelines for the use of milk protein-based microcarriers.
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Affiliation(s)
- Siyu Xie
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Peng Qu
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Shubo Luo
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110.
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19
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McClements DJ, Öztürk B. Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6884-6900. [PMID: 33787251 DOI: 10.1021/acs.jafc.1c03020] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Phytochemicals are relatively small molecular species found in edible plants that may exhibit a diverse range of techno- and biofunctional attributes. In particular, there has been great interest in the identification, isolation, and utilization of dietary phytochemicals that can be used as natural pigments, antioxidants, or antimicrobials or that may improve human health and wellbeing by preventing chronic diseases, such as cardiovascular diseases, diabetes, obesity, and cancer. Relatively high levels of these phytochemicals are often present in the waste streams produced by the food and agriculture industry, such as the peels, stems, roots, or leaves of plants, that are normally discarded or turned into animal foods. From an economic and environmental perspective, it would be advantageous to convert these waste streams into value-added functional ingredients, which is consistent with the creation of a more circular economy. Bioactive phytochemicals can be isolated from agricultural and food waste streams using green extraction methods and then incorporated into plant-based functional foods or biodegradable active packaging materials. The utilization of phytochemicals in the food industry is often challenging. They may chemically degrade in the presence of light, heat, oxygen, and some pH conditions, thereby altering their biological activity. They may have low solubility in aqueous solutions and gastrointestinal fluids, thereby making them difficult to introduce into foods and leading to a low bioavailability. These challenges can sometimes be overcome using nanoencapsulation, which involves trapping the phytochemicals inside tiny food-grade particles. These nanoparticles may be assembled from edible lipids, proteins, carbohydrates, and/or surfactants and include nanoemulsions, solid lipid nanoparticles, nanoliposomes, and biopolymer nanoparticles. In this manuscript, we review a number of important phytochemicals and nanoencapsulation methods used to improve their efficacy.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Bengü Öztürk
- Department of Food Engineering, Faculty of Engineering, Yeditepe University, Istanbul 34755, Turkey
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20
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The encapsulation of lycopene with α-lactalbumin nanotubes to enhance their anti-oxidant activity, viscosity and colloidal stability in dairy drink. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107792] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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21
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Visentini FF, Perez AA, Santiago LG. Bioactive compounds: Application of albumin nanocarriers as delivery systems. Crit Rev Food Sci Nutr 2022; 63:7238-7268. [PMID: 35238254 DOI: 10.1080/10408398.2022.2045471] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Enriched products with bioactive compounds (BCs) show the capacity to produce a wide range of possible health effects. Most BCs are essentially hydrophobic and sensitive to environmental factors; so, encapsulation becomes a strategy to solve these problems. Many globular proteins have the intrinsic ability to bind, protect, encapsulate, and introduce BCs into nutraceutical or pharmaceutical matrices. Among them, albumins as human serum albumin (HSA), bovine serum albumin (BSA), ovalbumin (OVA) and α-lactalbumin (ALA) are widely abundant, available, and applied in many industrial sectors, becoming promissory materials to encapsulate BCs. Therefore, this review focuses on researches about the main groups of natural origin BCs (namely phenolic compounds, lipids, vitamins, and carotenoids), the different types of nanostructures based on albumins to encapsulate them and the main fields of application for BCs-loaded albumin systems. In this context, phenolic compounds (catechins, quercetin, and chrysin) are the most extensively BCs studied and encapsulated in albumin-based nanocarriers. Other extensively studied subgroups are stilbenes and curcuminoids. Regarding lipids and vitamins; terpenes, carotenoids (β-carotene), and xanthophylls (astaxanthin) are the most considered. The main application areas of BCs are related to their antitumor, anti-inflammatory, and antioxidant properties. Finally, BSA is the most used albumin to produced BCs-loaded nanocarriers.
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Affiliation(s)
- Flavia F Visentini
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Adrián A Perez
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Liliana G Santiago
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
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22
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Zhao W, Su L, Yu Z, Li J. Improved stability and controlled release of lycopene via self-assembled nanomicelles encapsulation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Chen C, Zhong Q, Chen Z. The improved aqueous solubility, bioaccessibility, and cellular uptake of quercetin following pH‐driven encapsulation in whey protein isolate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chao Chen
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 Jiangsu China
- Department of Food Science The University of Tennessee Knoxville TN USA
| | - Qixin Zhong
- Department of Food Science The University of Tennessee Knoxville TN USA
| | - Zhengxing Chen
- National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Lihu Road 1800 Wuxi 214122 China
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24
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Vahedifar A, Wu J. Self-assembling peptides: Structure, function, in silico prediction and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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25
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Yuan D, Zhou F, Shen P, Zhang Y, Lin L, Zhao M. Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106759] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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26
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27
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Gómez-Guillén MC, Montero MP. Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106772] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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28
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Self-assembled micelles based on amphiphilic biopolymers for delivery of functional ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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29
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Tang CH. Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106710] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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30
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Tang CH. Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals. Adv Colloid Interface Sci 2021; 292:102432. [PMID: 33934002 DOI: 10.1016/j.cis.2021.102432] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/22/2021] [Accepted: 04/24/2021] [Indexed: 12/21/2022]
Abstract
Nanoencapsulation of hydrophobic nutraceuticals with food ingredients has become one of topical research subjects in food science and pharmaceutical fields. To fabricate food protein-based nano-architectures as nanovehicles is one of effective strategies or approaches to improve water solubility, stability, bioavailability and bioactivities of poorly soluble or hydrophobic nutraceuticals. Milk proteins or their components exhibit a great potential to assemble or co-assemble with other components into a variety of nano-architectures (e.g., nano-micelles, nanocomplexes, nanogels, or nanoparticles) as potential nanovehicles for encapsulation and delivery of nutraceuticals. This article provides a comprehensive review about the state-of-art knowledge in utilizing milk proteins to assemble or co-assemble into a variety of nano-architectures as promising encapsulation and delivery nano-systems for hydrophobic nutraceuticals. First, a brief summary about composition, structure and physicochemical properties of milk proteins, especially caseins (or casein micelles) and whey proteins, is presented. Then, the disassembly and reassembly behavior of caseins or whey proteins into nano-architectures is critically reviewed. For caseins, casein micelles can be dissociated and further re-associated into novel micelles, through pH- or high hydrostatic pressure-mediated disassembly and reassembly strategy, or can be directly formed from caseinates through a reassembly process. In contrast, the assembly of whey protein into nano-architectures usually needs a structural unfolding and subsequent aggregation process, which can be induced by heating, enzymatic hydrolysis, high hydrostatic pressure and ethanol treatments. Third, the co-assembly of milk proteins with other components into nano-architectures is also summarized. Last, the potential and effectiveness of assembled milk protein nano-architectures, including reassembled casein micelles, thermally induced whey protein nano-aggregates, α-lactalbumin nanotubes or nanospheres, co-assembled milk protein-polysaccharide nanocomplexes or nanoparticles, as nanovehicles for nutraceuticals (especially those hydrophobic) are comprehensively reviewed. Due to the fact that milk proteins are an important part of diets for human nutrition and health, the review is of crucial importance not only for the development of novel milk protein-based functional foods enriched with hydrophobic nutraceuticals, but also for providing the newest knowledge in the utilization of food protein assembly behavior in the nanoencapsulation of nutraceuticals.
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31
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Yao L, Xu J, Zhang L, Zheng T, Liu L, Zhang L. Physicochemical stability-increasing effects of anthocyanin via a co-assembly approach with an amphiphilic peptide. Food Chem 2021; 362:130101. [PMID: 34091173 DOI: 10.1016/j.foodchem.2021.130101] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 04/20/2021] [Accepted: 05/11/2021] [Indexed: 01/25/2023]
Abstract
To enhance the stability of anthocyanin, an amphiphilic peptide C6 with tryptophan amino acid was used to co-assemble with anthocyanin C3G. The characterization, stabilities, and antioxidant activity of peptide-anthocyanin (C6-C3G) nanocomposites (70.82 ± 12.41 nm) were investigated. To illustrate the interaction between peptide and anthocyanin, circular dichroism spectroscopy and fluorescence quenching method were used. Here, the peptide C6 switches from random coil structure to β-sheet structure and the fluorescence of tryptophan amino acid in peptide quenched during the intermolecular interaction between them, which was further confirmed a static quenching. The nanocomposites significantly enhance the stabilities of anthocyanin to different alkaline conditions, high temperature of 80 °C, long time storage, and various concentration of Cu2+ ion. In addition, it maintained the excellent intrinsic capacity of anthocyanin to scavenge free radicals. The approach of using an amphiphilic peptide to enhance the stabilities of anthocyanin presents a high potential to expand its application.
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Affiliation(s)
- Liang Yao
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, China
| | - Jiang Xu
- Department of Systems Biology, Blavatnik Institute, Harvard Medical School, Boston, MA, USA
| | - Liwei Zhang
- School of Materials Science and Engineering, Institute for Advanced Materials, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Tao Zheng
- Innovation Academy for Green Manufacture, Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, China
| | - Lei Liu
- School of Materials Science and Engineering, Institute for Advanced Materials, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Lei Zhang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, China; Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang, Jiangsu, China.
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32
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Wu Y, Yin Z, Qie X, Chen Y, Zeng M, Wang Z, Qin F, Chen J, He Z. Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3- O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition. Molecules 2021; 26:1721. [PMID: 33808779 PMCID: PMC8003374 DOI: 10.3390/molecules26061721] [Citation(s) in RCA: 7] [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: 02/18/2021] [Revised: 03/06/2021] [Accepted: 03/16/2021] [Indexed: 01/25/2023] Open
Abstract
The interaction of soy protein isolate (SPI) and its hydrolysates (SPIHs) with cyanidin-3-O-glucoside (C3G) at pH 7.0 were investigated to clarify the changes in the antioxidant capacity of their complexes. The results of intrinsic fluorescence revealed that C3G binds to SPI/SPIHs mainly through hydrophobic interaction, and the binding affinity of SPI was stronger than that of SPIHs. Circular dichroism and Fourier-transform infrared spectroscopy analyses revealed that the interaction with C3G did not significantly change the secondary structures of SPI/SPIHs, while the surface hydrophobicity and average particle size of proteins decreased. Furthermore, the SPI/SPIHs-C3G interaction induced an antagonistic effect on the antioxidant capacity (ABTS and DPPH) of the complex system, with the masking effect on the ABTS scavenging capacity of the SPIHs-C3G complexes being lower than that of the SPI-C3G complexes. This study contributes to the design and development of functional beverages that are rich in hydrolysates and anthocyanins.
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Affiliation(s)
- Yaru Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Zhucheng Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Xuejiao Qie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Yao Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; (Y.W.); (Z.Y.); (X.Q.); (Y.C.); (M.Z.); (Z.W.); (F.Q.); (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
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Physicochemical properties of Grass pea (Lathyrus sativus L.) protein nanoparticles fabricated by cold atmospheric-pressure plasma. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106328] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Liu B, Jiao L, Chai J, Bao C, Jiang P, Li Y. Encapsulation and Targeted Release. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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Wu Q, Gao H, Vriesekoop F, Liu Z, He J, Liang H. Calcium phosphate coated core-shell protein nanocarriers: Robust stability, controlled release and enhanced anticancer activity for curcumin delivery. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 115:111094. [DOI: 10.1016/j.msec.2020.111094] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 04/13/2020] [Accepted: 05/12/2020] [Indexed: 12/13/2022]
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36
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Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105844] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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37
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McClements DJ. Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems. Adv Colloid Interface Sci 2020; 282:102211. [PMID: 32721626 DOI: 10.1016/j.cis.2020.102211] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 05/21/2020] [Accepted: 07/06/2020] [Indexed: 12/13/2022]
Abstract
There is growing interest in the production of foods and beverages with nutrient and nutraceutical profiles tailored to an individual's specific nutritional requirements. In principle, these personalized nutrition products are formulated based on the genetics, epigenetics, metabolism, microbiome, phenotype, lifestyle, age, gender, and health status of a person. A challenge in this area is to create customized functional food and beverage products that contain the required combination of bioactive agents, such as lipids, proteins, carbohydrates, vitamins, minerals, nutraceuticals, prebiotics and probiotics. Nanotechnology may facilitate the development of these kind of products since it can be used to encapsulate one or more bioactive agent in a single colloidal delivery system. This delivery system may contain one or more different kinds of colloidal particle, specifically designed to protect each nutrient in the food, but then deliver it in a bioavailable form after ingestion. This review article provides an overview of the different kinds of bioactives that need to be delivered, as well as some of the challenges associated with incorporating them into functional foods and beverages. It then highlights how nanotech-enabled colloidal delivery systems can be developed to encapsulate multiple bioactive agents in a form suitable for functional food applications, particularly in the personalized nutrition field.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Zhejiang, Hangzhou 310018, China.
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38
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39
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Influence of thermal treatment on oil-water interfacial properties and emulsion stabilization prepared by sono-assembled soy peptide nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105646] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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40
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Fan Y, Zeng X, Yi J, Zhang Y. Fabrication of pea protein nanoparticles with calcium-induced cross-linking for the stabilization and delivery of antioxidative resveratrol. Int J Biol Macromol 2020; 152:189-198. [PMID: 32105693 DOI: 10.1016/j.ijbiomac.2020.02.248] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 02/20/2020] [Accepted: 02/22/2020] [Indexed: 01/23/2023]
Abstract
In this study, pea protein isolate (PPI) nanoparticles were fabricated with calcium-induced cross-linking and the potential as a nano-carrier for protecting resveratrol (RES) from degradation as well as improving its antioxidant activities was investigated. Ca2+ ions concentration and pH value had significant impacts on the formation of PPI nanoparticles. Dissociation assays suggested that PPI nanoparticles were mainly formed and stabilized by Ca2+ ions induced salt-bridge, hydrophobic interaction, and hydrogen bonding. Encapsulation efficiency (EE) and Loading amount (LA) of RES in PPI nanoparticles was 74.08%, and 30.24 μg/mg protein, respectively. Fluorescence emission results suggested that the formation of RES-PPI nanoparticles was primarily driven with hydrophobic interaction. AFM results clearly indicated that both RES-PPI nanocomplexes and RES-PPI nanoparticles were nano-scale, spherical shaped and distributed uniformly. RES-PPI nanoparticles exhibited higher physicochemical stability (Z-average diameter stability and RES retention) than RES-SPI nanocomplexes. Antioxidant ability of RES can be remarkably enhanced with both PPI-based nano-delivery systems. Ca2+ ions induced PPI nanoparticles obtained in this study have the great potential as functional delivery systems for hydrophobic nutraceuticals in food, and pharmaceutical industry.
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Affiliation(s)
- Yuting Fan
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Xianxie Zeng
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Jiang Yi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China.
| | - Yuzhu Zhang
- Western Regional Research Center, ARS, USDA, Albany, CA 94710, United States
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41
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Bao C, Liu B, Li B, Chai J, Zhang L, Jiao L, Li D, Yu Z, Ren F, Shi X, Li Y. Enhanced Transport of Shape and Rigidity-Tuned α-Lactalbumin Nanotubes across Intestinal Mucus and Cellular Barriers. NANO LETTERS 2020; 20:1352-1361. [PMID: 31904988 DOI: 10.1021/acs.nanolett.9b04841] [Citation(s) in RCA: 112] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Mucus is a viscoelastic biological hydrogel that protects the epithelial surface from penetration by most nanoparticles, which limits the efficiency of oral drug delivery. Pursuing highly efficient, biocompatible, and biodegradable oral drug vehicles is of central importance to the development of promising nanomedicine. Here, we prepared five peptosomes (PSs) with various sizes, shapes, and rigidities based on self-assembly of amphiphilic α-lactalbumin (α-lac) peptides from partial enzymolysis and cross-linking. The mucus permeation of α-lac PSs and release of curcumin (Cur) encapsulated in these PSs were evaluated. Compared with a long nanotube, big nanosphere, small nanosphere, and cross-linked short nanotube, we demonstrated that a short nanotube (SNT) exhibits excellent permeability in mucus, which enables it to arrive at epithelial cells quickly. Besides, SNT exhibits the highest cellular uptake and transmembrane permeability on Caco-2/HT29-MTX (E12) 3D coculture model. In vivo pharmacokinetic evaluation revealed that SNT formulation shows the highest curcumin bioavailability, which is 6.85-folds higher than free Cur. Most importantly, Cur loaded in SNT exhibits the optimum therapeutic efficacy for in vivo treatment of dextran sulfate sodium (DSS)-induced ulcerative colitis. In the end, the mechanism of the high permeability of SNTs through mucus was explained by coarse-grained molecular dynamics simulations, which indicated that short time scale jiggling and flying across pores of mucus network played key roles. These findings revealed the tubular α-lac PSs could be a promising oral drug delivery system targeted to mucosal for improving absorption and bioavailability of hydrophobic bioactive ingredients.
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Affiliation(s)
- Cheng Bao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education; College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , China
- School of Life Science , Ludong University , Yantai 264025 , China
| | - Bin Liu
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education; College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Bin Li
- Laboratory of Theoretical and Computational Nanoscience, CAS Key Laboratory for Nanosystem and Hierarchy Fabrication, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology , Chinese Academy of Sciences , 100190 Beijing , China
- School of Chemical Engineering and Technology , Sun Yat-sen University , Zhuhai 519082 , China
| | - Jingjing Chai
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education; College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Liwei Zhang
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education; College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Lulu Jiao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education; College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Dan Li
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education; College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Zhengquan Yu
- State Key Laboratories for Agrobiotechnology, College of Biological Sciences , China Agricultural University , Beijing , 100193 , China
| | - Fazheng Ren
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education; College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Xinghua Shi
- Laboratory of Theoretical and Computational Nanoscience, CAS Key Laboratory for Nanosystem and Hierarchy Fabrication, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology , Chinese Academy of Sciences , 100190 Beijing , China
- University of Chinese Academy of Sciences , No. 19A Yuquan Road , Beijing 100049 , China
| | - Yuan Li
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education; College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , China
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42
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Li D, Liu A, Liu M, Li X, Guo H, Zuo C, Li Y. The intestine-responsive lysozyme nanoparticles-in-oxidized starch microgels with mucoadhesive and penetrating properties for improved epithelium absorption of quercetin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105309] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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43
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The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models. Food Res Int 2019; 120:130-140. [PMID: 31000223 DOI: 10.1016/j.foodres.2019.02.024] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 02/10/2019] [Accepted: 02/14/2019] [Indexed: 02/07/2023]
Abstract
Food-sourced bioactive compounds have drawn much attention due to their health benefits such as anti-oxidant, anti-cancer, anti-diabetes and cardiovascular disease-preventing functions. However, the poor solubility, low stability and limited bioavailability of sensitive bioactive compounds greatly limited their application in food industry. Therefore, numbers of carriers were developed for improving their dispersibility, stability and bioavailability. This review addresses the digestion and absorption mechanisms of bioactive compounds in epithelial cells based on several well-known in vitro and in vivo models. Factors such as environmental stimuli, stomach conditions and mucus barrier influencing the utilization efficacy of the bioactive compounds are discussed. Delivery systems with enhanced utilization efficacy, such as complex coacervates, cross-linked polysaccharides, self-assembled micro-/nano-particles and Pickering emulsions are compared. It is a comprehensive multidisciplinary review which provides useful guidelines for application of bioactive compounds in food industry.
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