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Vázquez L, Pardo de Donlebún B, Gutiérrez-Guibelalde A, Chabni A, Torres CF. Structured Triacylglycerol with Optimal Arachidonic Acid and Docosahexaenoic Acid Content for Infant Formula Development: A Bio-Accessibility Study. Foods 2024; 13:2797. [PMID: 39272562 PMCID: PMC11395319 DOI: 10.3390/foods13172797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2024] [Revised: 08/28/2024] [Accepted: 08/29/2024] [Indexed: 09/15/2024] Open
Abstract
Polyunsaturated fatty acids (PUFAs), especially arachidonic acid (ARA) and docosahexaenoic acid (DHA), are extremely important fatty acids for brain development in the fetus and early childhood. Premature infants face challenges obtaining these two fatty acids from their mothers. It has been reported that supplementation with triacylglycerols (TAGs) with an ARA:DHA (w/w) ratio of 2:1 may be optimal for preterm infants, as presented in commercial formulas such as Formulaid™. This study explored methods to produce TAGs with a 2:1 ratio (ARA:DHA), particularly at the more bioavailable sn-2 position of the glycerol backbone. Blending and enzymatic acidolysis of microalgae oil (rich in DHA) and ARA-rich oil yielded products with the desired ARA:DHA ratio, enhancing sn-2 composition compared to Formulaid™ (1.6 for blending and 2.3 for acidolysis versus 0.9 in Formulaid™). Optimal acidolysis conditions were 45 °C, a 1:3 substrate molar ratio, 10% Candida antarctica lipase, and 4 h. The process was reproducible, and scalable, and the lipase could be reused. In vitro digestion showed that 75.5% of the final product mixture was bio-accessible, comprising 19.1% monoacylglycerols, ~50% free fatty acids, 14.6% TAGs, and 10.1% diacylglycerols, indicating better bio-accessibility than precursor oils.
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Affiliation(s)
- Luis Vázquez
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain
| | - Blanca Pardo de Donlebún
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain
| | - Alejandra Gutiérrez-Guibelalde
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain
| | - Assamae Chabni
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain
| | - Carlos F Torres
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain
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2
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O'Connor A, Rooney M, Dunne S, Bhargava N, Matthews C, Yang S, Zhou S, Cogan A, Sheehan JJ, Brodkorb A, Noronha N, O'Sullivan M, O'Riordan D, Feeney EL, Gibney ER. An examination of the impact of unmelted, melted, and deconstructed cheese on lipid metabolism: a 6-week randomised trial. Food Funct 2024; 15:8345-8355. [PMID: 39017657 DOI: 10.1039/d4fo02708f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2024]
Abstract
Background: Evidence suggests cheese has a favourable or neutral effect on cardiometabolic health, compared to butter. To date, studies have only considered the cheese matrix in its unmelted form, while the effect of melted cheese remains unknown. Objective: To test the effect of 6-week daily consumption of ∼40 g dairy fat, eaten in either as unmelted cheese, melted cheese, or in a fully deconstructed form, on markers of metabolic health in overweight adults aged ≥50 years of age. Design: A 6-week randomised parallel intervention, where 162 participants (43.3% male) received ∼40 g of dairy fat per day, in 1 of 3 treatments: (A) 120 g full-fat Irish grass-fed cheddar cheese, eaten in unmelted form (n 58); (B) 120 g full-fat Irish grass-fed cheddar cheese eaten in melted form (n 53); or (C) the equivalent components; butter (49 g), calcium caseinate powder (30 g), and Ca supplement (CaCO3; 500 mg) (n 51). Results: There was no difference in weight, fasting glucose, or insulin between the groups post-intervention. Melted cheese, compared to unmelted cheese, increased total cholesterol (0.23 ± 0.79 mmol L-1vs. 0.02 ± 0.67 mmol L-1, P = 0.008) and triglyceride concentrations (0.17 ± 0.39 mmol L-1vs. 0.00 ± 0.42 mmol L-1, P = 0.016). Melted cheese increased total cholesterol concentrations by 0.20 ± 0.15 mmol L-1 and triglyceride concentrations by 0.17 ± 0.08 mmol L-1 compared to unmelted cheese. No significant differences were observed between the cheese forms for change in HDL, LDL or VLDL cholesterol. Conclusion: Compared to unmelted cheese, melted cheese was found to increase total cholesterol and triglyceride concentrations in middle-aged, overweight adults with no effect on weight or glycaemic control.
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Affiliation(s)
- Aileen O'Connor
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Martina Rooney
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Simone Dunne
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Nupur Bhargava
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Caroline Matthews
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Shuhua Yang
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Sitong Zhou
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
| | - Adam Cogan
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Ireland
| | | | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Ireland
| | - Nessa Noronha
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Michael O'Sullivan
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
| | - Dolores O'Riordan
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Emma L Feeney
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Eileen R Gibney
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
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Blanco-Morales V, Mercatante D, Faubel N, Miedes D, Mandrioli M, Rodriguez-Estrada MT, Garcia-Llatas G. Lipolysis and Sterol Stability and Bioaccessibility of Wholemeal Rye Bread Enriched with Plant Sterols Subjected to Adult and Elderly Digestion Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16976-16987. [PMID: 39037854 PMCID: PMC11299168 DOI: 10.1021/acs.jafc.4c03104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 07/02/2024] [Accepted: 07/02/2024] [Indexed: 07/24/2024]
Abstract
This study evaluated the impact of different digestion conditions (adult and senior) on lipolysis and bioaccessibility of plant sterols (PS) and phytosterol oxidation products (POPs) in PS-enriched wholemeal rye bread. Under adult digestion conditions, the addition of gastric lipase (GL) reduced lipolysis products (by 6.1% for free fatty acids and 11.7% for monoacylglycerols) and the bioaccessibility of PS by 6.7%, compared to the control. In digestion with both GL and cholesterol esterase (CE), these reductions were 12.9, 20.1, and 11.3%, respectively. Both modifications (GL and GL + CE) increased the bioaccessibility of POPs by 4.5-4.0%. When simulating the elderly digestion, the modified gastric and intestinal phases did not alter PS bioaccessibility but decreased POPs bioaccessibility by 21.8% compared to control, along with reduced lipolysis. Incorporating GL and CE thus approached physiological conditions and influenced lipid digestion. Elderly simulated digestion conditions resulted in a positive outcome by maintaining PS bioaccessibility while reducing potentially harmful POPs.
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Affiliation(s)
- Virginia Blanco-Morales
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
| | - Dario Mercatante
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum-Università di Bologna, Viale Fanin 40, Bologna 40127, Italy
| | - Nerea Faubel
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
| | - Diego Miedes
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
| | - Mara Mandrioli
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum-Università di Bologna, Viale Fanin 40, Bologna 40127, Italy
| | - Maria Teresa Rodriguez-Estrada
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum-Università di Bologna, Viale Fanin 40, Bologna 40127, Italy
| | - Guadalupe Garcia-Llatas
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
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Cui G, Yu X, He M, Huang S, Liu K, Li Y, Li J, Shao X, Lv Q, Li X, Tan M. Biological activity, limitations and steady-state delivery of functional substances for precision nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 112:1-50. [PMID: 39218500 DOI: 10.1016/bs.afnr.2024.05.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Food-related functional substances with biological activity serve as a crucial material foundation for achieving precision nutrition, which has gained increasing attraction in regulating physiological functions, preventing chronic diseases, and maintaining human health. Nutritional substances typically include bioactive proteins, peptides, polysaccharides, polyphenols, functional lipids, carotenoids, probiotics, vitamins, saponins, and terpenes. These functional substances play an essential role in precise nutrition. This chapter introduces and summarizes typical functional substances to demonstrate the challenges in precision nutrition for their stability, solubility, and bioavailability. The current status of delivery systems of functional substances is described to give an insight into the development of desirable characteristics, such as food grade status, high loading capacity, site targeting, and controlled release capacity. Finally, the applications of food-borne delivery systems of functional substances for precision nutrition are emphasized to meet the requirement for precision nutrition during nutritional intervention for chronic diseases.
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Affiliation(s)
- Guoxin Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Xiaoting Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Ming He
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Shasha Huang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Kangjing Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Jiaxuan Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Xiaoyang Shao
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Qiyan Lv
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Xueqian Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China.
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5
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Xiao F, Zhang L, Xie H, Ouyang K, Shi W, Xiong H, Zhao Q. The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β-carotene. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38856014 DOI: 10.1002/jsfa.13626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 06/11/2024]
Abstract
BACKGROUND β-Carotene (BC) is difficult to apply effectively in the food industry due to its low solubility and bioavailability. This work aimed to fabricate Moringa oleifera seed protein (MOSP) stabilized emulsions as delivery vehicles for BC and investigate the effect of aqueous phase conditions including pH and ionic strength on this system. RESULTS All MOSP samples were positively charged and the particle size of MOSP increased with the increase of pH. At pH 5.0 and 0.2 mol L-1 sodium chloride (NaCl), the MOSP emulsion demonstrated the highest stability coefficient and minimal creaming index, while exhibiting a lower release rate in vitro digestion. The rheological behavior of all MOSP emulsions within the frequency range of 0.1-10 Hz was dominated by viscoelasticity, forming an elastic network structure through dispersed droplets. Additionally, the MOSP emulsion loaded with BC prepared at pH 5.0 and 0.2 mol L-1 NaCl displayed enhanced ultraviolet light stability (52.31 ± 0.03% and 51.86 ± 0.05%) as well as thermal stability (72.39 ± 8.67% and 86.78 ± 10.69%). Furthermore, the BC in the emulsion at pH 7.0 exhibited favorable stability (65.14 ± 0.02%) and optimal bioaccessibility (40.30 ± 0.04%) in vitro digestion. CONCLUSION The results provided reference data for utilizing MOSP as a novel emulsifier and broadening the application of BC in the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Fangjie Xiao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Liqiong Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Hexiang Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Wenyi Shi
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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6
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Huangfu J, Huang L, Gu Y, Yang S, Wu J, Liu T, Cai Y, Zhao M, Zhao Q. Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties. Int J Biol Macromol 2024; 268:131999. [PMID: 38697416 DOI: 10.1016/j.ijbiomac.2024.131999] [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: 03/14/2024] [Revised: 04/21/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
In this paper, effects of preheating-induced denaturation of proteins and oleosomes on protein structure and soymilk quality were studied. The protein in soybeans baked at 55 °C (B-55) and 85 °C (B-85) showed an increase of β-sheet content by 3.2 % and a decrease of α-helix content by 3.3 %, indicating that proteins were gradually unfolded while oleosomes remained intact. The protein resisted thermal denaturation during secondary heating, and soymilks were stable as reflected by a small d3,2 (0.4 μm). However, raw soymilk from soybeans baked at 115 °C (B-115), steamed for 1 min (ST-1) and 5 min (ST-5) presented oleosomes destruction and lipids aggregates. The proteins were coated around the oil aggregates. The β-turn content from soybeans steamed for 10 min (ST-10) increased by 9.5 %, with a dense network where the OBs were tightly wrapped, indicating the serious protein denaturation. As a result, the soymilks B-115 or steamed ones were unstable as evidenced by the serious protein aggregation and larger d3,2 (5.65-12.48 μm). Furthermore, the soymilks were graininess and the protein digestion was delayed due to the formation of insoluble protein aggregates. The flavor and early-stage lipid digestion of soymilk from steamed soybeans was improved owing to lipid release.
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Affiliation(s)
- Junjing Huangfu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lihua Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Yue Gu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shuo Yang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jinjin Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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7
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Wei G, Yue Feng MT, Si Z, Chan-Park MB. Single-Cell Oral Delivery Platform for Enhanced Acid Resistance and Intestinal Adhesion. ACS APPLIED MATERIALS & INTERFACES 2024; 16:21498-21508. [PMID: 38640442 DOI: 10.1021/acsami.4c00348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/21/2024]
Abstract
Oral delivery of cells, such as probiotics and vaccines, has proved to be inefficient since cells are generally damaged in an acidic stomach prior to arrival at the intestine to exert their health benefits. In addition, short retention in the intestine is another obstacle which affects inefficiency. To overcome these obstacles, a cell-in-shell structure was designed with pH-responsive and mucoadhesive properties. The pH-responsive shell consisting of three cationic layers of chitosan and three anionic layers of trans-cinnamic acid (t-CA) was made via layer-by-layer (LbL) assembly. t-CA layers are hydrophobic and impermeable to protons in acid, thus enhancing cell gastric resistance in the stomach, while chitosan layers endow strong interaction between the cell surface and the mucosal wall which facilitates cell mucoadhesion in the intestine. Two model cells, probiotic L. rhamnosus GG and dead Streptococcus iniae, which serve as inactivated whole-cell vaccine were chosen to test the design. Increased survival and retention during oral administration were observed for coated cells as compared with naked cells. Partial removal of the coating (20-60% removal) after acid treatment indicates that the coated vaccine can expose its surface immunogenic protein after passage through the stomach, thus facilitating vaccine immune stimulation in the intestine. As a smart oral delivery platform, this design can be extended to various macromolecules, thus providing a promising strategy to formulate oral macromolecules in the prevention and treatment of diseases at a cellular level.
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Affiliation(s)
- Guangmin Wei
- NTU Food Technology Centre, Centre for Antimicrobial Bioengineering, School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University (NTU), Singapore 637459, Singapore
| | - Moon Tay Yue Feng
- NTU Food Technology Centre, Centre for Antimicrobial Bioengineering, School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University (NTU), Singapore 637459, Singapore
| | - Zhangyong Si
- NTU Food Technology Centre, Centre for Antimicrobial Bioengineering, School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University (NTU), Singapore 637459, Singapore
| | - Mary B Chan-Park
- NTU Food Technology Centre, Centre for Antimicrobial Bioengineering, School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University (NTU), Singapore 637459, Singapore
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8
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Huang Z, Zong MH, Wang J, Peng SY, Yu M, Lou WY. Structural and interfacial properties of acetylated Millettia speciosa Champ polysaccharide and stability evaluation of the resultant O/W emulsion containing β-carotene. Int J Biol Macromol 2024; 264:130556. [PMID: 38431014 DOI: 10.1016/j.ijbiomac.2024.130556] [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: 06/13/2023] [Revised: 01/24/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
The aim of this study was to investigate the effects of acetylation modification on the structural, interfacial and emulsifying properties of Millettia speciosa Champ polysaccharide (MSCP). Besides, the influence of acetylation modification on the encapsulation properties of polysaccharide-based emulsion was also explored. Results indicated that modification resulted in a prominent reduction in molecular weight of MSCP and the interfacial layer thickness formed by acetylated MSCP (AC-MSCP) was also decreased, but the adsorption rate and ability of AC-MSCP to reduce interfacial tension were improved. AC-MSCP formulated emulsion possessed smaller droplet size (6.8 μm) and exhibited better physical stability under stressful conditions. The chemical stability of β-carotene was also profoundly enhanced by AC-MSCP fabricated emulsion. Moreover, AC-MSCP improved lipids digestion extent, thus facilitating the formation of micelle and increasing bioaccessibility of β-carotene. This study provided insights for rational modification of polysaccharide-based emulsifier and designing delivery system for chemically labile hydrophobic bioactive components.
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Affiliation(s)
- Zhi Huang
- College of Light Industry and Food Engineering, Guangxi University, No. 100 Daxue East Road, Nanning 530004, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Juan Wang
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Shao-Yan Peng
- Hin Sang Health and Medical (Guangdong) Co., Ltd, Yunfu 527300, China
| | - Ming Yu
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China.
| | - Wen-Yong Lou
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China.
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9
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Zhang M, Chen Y, Chen H, Deng Q. Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed. Foods 2024; 13:784. [PMID: 38472897 DOI: 10.3390/foods13050784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/25/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
Flaxseed has been recognized as a superfood worldwide due to its abundance of diverse functional phytochemicals and nutrients. Various studies have shown that flaxseed consumption is beneficial to human health, though methods of processing flaxseed may significantly affect the absorption and metabolism of its bioactive components. Hence, flaxseed was subjected to various processing methods including microwaving treatment, microwave-coupled dry milling, microwave-coupled wet milling, and high-pressure homogenization. In vitro digestion experiments were conducted to assess the impact of these processing techniques on the potential gastrointestinal fate of flaxseed oil. Even though more lipids were released by the flaxseed at the beginning of digestion after it was microwaved and dry-milled, the full digestion of flaxseed oil was still restricted in the intestine. In contrast, oil droplets were more evenly distributed in wet-milled flaxseed milk, and there was a greater release of fatty acids during simulated digestion (7.33 ± 0.21 μmol/mL). Interestingly, wet-milled flaxseed milk showed higher oxidative stability compared with flaxseed powder during digestion despite the larger specific surface area of its oil droplets. This study might provide insight into the choice of flaxseed processing technology for better nutrient delivery efficiency.
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Affiliation(s)
- Mingkai Zhang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan 430062, China
| | - Yashu Chen
- Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan 430062, China
| | - Hongjian Chen
- College of Health Science and Engineering, Hubei University, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan 430062, China
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Sriprablom J, Winuprasith T, Suphantharika M, Wongsagonsup R. Physical properties and in-vitro gastrointestinal digestion of oil-in-water emulsions stabilized by single- and dual-modified cassava starches with cross-linking and octenylsuccinylation. Int J Biol Macromol 2024; 262:129965. [PMID: 38325686 DOI: 10.1016/j.ijbiomac.2024.129965] [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: 10/04/2023] [Revised: 01/07/2024] [Accepted: 02/02/2024] [Indexed: 02/09/2024]
Abstract
The different modified cassava starches (MCS) obtained by either single or dual modifications with cross-linking (CL) and octenylsuccinylation (OS), including 2%CL, 3%OS, 2%CL-3%OS, and 3%OS-2%CL, were used to stabilize soybean oil-in-water emulsions (oil content 10% (w/w)) at a concentration of 4.5% (w/w) compared to native cassava starch (NCS) and their physical properties and in-vitro gastrointestinal digestion were investigated. The emulsions stabilized with NCS and 2%CL-MCS had larger oil droplet sizes, higher viscosity, and lower negative charge than the emulsions stabilized by single- or dual-MCS with 3%OS. All MCS-stabilized emulsions showed a higher emulsion stability against creaming than the NCS-stabilized emulsion. Under a simulated gastrointestinal tract, all 3%OS-MCS promoted droplet flocculation, while the less ionic NCS and the 2%CL-MCS showed a decrease in droplet size after passing through the mouth and stomach stages. The lipid digestion rate of emulsions stabilized with different MCS and NCS followed the following order: 3%OS >2%CL-3%OS > 3%OS-2%CL > 2%CL > NCS. The NCS- and 2%CL-stabilized emulsions had a lower lipid digestion rate, possibly due to the larger droplet sizes and higher viscosity of the initial emulsions, which delays access of lipase enzymes to lipid droplet surfaces, compared to all 3%OS-MCS-stabilized emulsions.
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Affiliation(s)
- Jiratthitikan Sriprablom
- Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand; Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | | | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Rungtiwa Wongsagonsup
- Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand; Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand.
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11
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Wakita Y, Takahashi M, Tamiya S, Kobayashi I. Effect of marination in lemon juice on beef tenderization and in vitro gastric digestibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:809-817. [PMID: 37743408 DOI: 10.1002/jsfa.13006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 08/08/2023] [Accepted: 09/04/2023] [Indexed: 09/26/2023]
Abstract
BACKGROUND There is limited knowledge regarding digestion and absorption of nutrients after cooked marinated meat is ingested. Most of the previous studies on food gastric digestion have focused on chemical digestion and did not reflect upon physical digestion driven by peristalsis. In the present study, we examined the effects of marinating beef in lemon juice on gastric digestibility using a human gastric digestion simulator (GDS) that mimics peristaltic motion called antral contraction waves. RESULTS Beef thigh slices were marinated in 100% lemon juice for 1 h and then grilled; an image of a stained tissue sample revealed that muscle tissue contraction (i.e. that usually occurs upon cooking) was suppressed. The measurement of physical properties using a rheometer and texture analyzer showed that the meat marinated in lemon juice had a soft texture. In vitro digestion experiments using the GDS revealed that the extent of both physical digestion driven by peristalsis and chemical digestion catalyzed by digestive enzymes was enhanced by the lemon juice marinade. CONCLUSION The results of the present study suggest that marinating beef in lemon juice affects nutrient digestibility. An integrated evaluation of tissue structure, physical properties and GDS digestion to analyze meat digestion would enhance our understanding of the effects of seasoning and cooking methods on meat. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yoshihisa Wakita
- Fundamental Technology R&D Institute, Pokka Sapporo Food & Beverage LTD., Yaizu, Japan
| | - Mayumi Takahashi
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Shinri Tamiya
- Fundamental Technology R&D Institute, Pokka Sapporo Food & Beverage LTD., Yaizu, Japan
| | - Isao Kobayashi
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Japan
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12
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Song X, Zhai Y, Di X, Zhao Q. Comparative study on the in vitro digestion of different lipids in starch-based Pickering emulsions. Int J Biol Macromol 2023; 253:127340. [PMID: 37820914 DOI: 10.1016/j.ijbiomac.2023.127340] [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: 06/07/2023] [Revised: 09/16/2023] [Accepted: 10/08/2023] [Indexed: 10/13/2023]
Abstract
Starch-based Pickering stabilizer has attracted more attentions due to its health-friendly attribute. Lipid digestion in Pickering emulsion is the key to its delivery ability for active substances. Herein, in vitro oral-gastric-intestinal digestions of Pickering emulsions stabilized by starch particles with different oil phases (e.g., coconut, corn, olive, and sunflower oils) were investigated. The highest rate of lipid digestion was coconut oil (25.71 %), followed by olive (12.64 %), corn (11.16 %), and sunflower (8.99 %) oils. The lipid digestibility was influenced by saturation of fatty acids: coconut (91.41 %)>olive (16.58 %)>corn (14.63 %)>sunflower (10.85 %) oils. The increase of starch concentration (0.5 % - 4.0 %, w/w) had positive effects, while the increase of oil fraction (25 % - 70 %, v/v) had negative impacts on free fatty acid release due to the formation of different initial droplet sizes. The microstructures observed using confocal laser scanning microscope indicated that starch-based Pickering emulsion possessed super stability against oral and gastric digestions, which made it a superior delivery system for lipophilic active substances under severe gastric environment. These results may promote the design of functional food emulsions stabilized by starch particles which can regulate digestion of triglycerides.
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Affiliation(s)
- Xiaoyan Song
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, Guizhou, PR China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
| | - Yuge Zhai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, PR China
| | - Xin Di
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, PR China
| | - Quanzhi Zhao
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, Guizhou, PR China.
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13
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Jiang W, Xiang W, Lu W, Yuan D, Gao Z, Hu B, Li Y, Wu Y, Feng Z. Emulsifying performance of the hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgels: Effects from their deformability on oil-water interface. Int J Biol Macromol 2023; 253:127509. [PMID: 37865370 DOI: 10.1016/j.ijbiomac.2023.127509] [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: 07/28/2023] [Revised: 09/25/2023] [Accepted: 10/11/2023] [Indexed: 10/23/2023]
Abstract
Hexadecyltrimethylammonium bromide complexed alginate-Ca2+ microgels (C/AMGs) were developed as emulsifiers, which shown remarkably improved emulsifying performance than non-complexed alginate-Ca2+ microgels (AMGs) in previous study. This work focus on the impact of deformability on the emulsifying performance of C/AMGs. By regulating alginate concentration (1.0-4.0 wt%), microgels with different deformability were prepared. Deformability was proved to have great influence on the emulsifying performance of C/AMGs, which was evaluated by Langmuir trough measurements, emulsion appearance, centrifugation stability, digestive behavior, and oxidative stability. Particle size and SEM images indicated microgels prepared with lower alginate concentration are more deformable. C/AMGs (2.0 wt%) exhibits the best emulsifying performance, which could be ascribed to the appreciated deformability and mechanical strength. Digestive behavior and oxidative stability of alginate-Ca2+ microgel (2.0 wt%) stabilized emulsions were further investigated. Compared with alginate-Ca2+ microgel (2.0 wt%) stabilized emulsions, C/AMGs (2.0 wt%) stabilized emulsions shown delayed lipid digestion and lower POV. Results of this work supporting that Mickering mechanism have potential in fabricating functional emulsions based on natural polysaccharides.
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Affiliation(s)
- Wenxin Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Wei Xiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Wei Lu
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Dan Yuan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhiming Gao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China.
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, PR China
| | - Yanlei Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Yuehan Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhengpeng Feng
- Pro-Health (China), West Ring South Road BDA, Beijing 100176, PR China
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Ferraz MC, Júnior FDO, Barroso LA, de Figueiredo Furtado G, Cunha RL, Hubinger MD. Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:676-682. [PMID: 37721655 DOI: 10.1007/s11130-023-01104-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/01/2023] [Indexed: 09/19/2023]
Abstract
This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids. Model spice mayonnaise, containing 0.5 wt% paprika and cinnamon microparticles content, was formulated in compliance with Brazilian regulations for spices, seasonings, and sauce formulations. Droplet size distribution, optical microscopy and fluorescence microscopy analyses were conducted on the microparticles, model spice mayonnaise, and standard mayonnaise both before and after in vitro gastric and intestinal digestion. Following digestion, all samples demonstrated droplet aggregation and coalescence. Remarkably, dispersed particles (37.40 ± 2.58%) and model spice mayonnaise (17.76 ± 0.07%) showed the highest release rate of free fatty acids (FFAs), indicating efficient lipid digestion. The study found that using mayonnaise as a delivery system significantly increased bioaccessibility (22.7%). This suggests that particles in an aqueous medium have low solubility, while the high lipid composition of mayonnaise facilitates the delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion.
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Affiliation(s)
- Mariana Costa Ferraz
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil.
| | - Fernando Divino Oliveira Júnior
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Lívia Alves Barroso
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Guilherme de Figueiredo Furtado
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Rosiane Lopes Cunha
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
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15
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Shen J, Wu Y, Wei T, He Y, Liu X, Deng Z, Li J. The digestion and absorption characteristics of human milk phospholipid analogs: a combination study between in vitro and in vivo. Food Funct 2023; 14:10617-10627. [PMID: 37964622 DOI: 10.1039/d3fo02779a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Phospholipids play a crucial role in the growth and neurodevelopment of infants. Currently, soybean phospholipids (SPLs) are the common phospholipid component in most infant formulas (IFs), which, however, shows an obvious difference with the phospholipid (PL) composition of human milk fat. Therefore, in the present study, human milk phospholipid analogs (HMPAs) were prepared by mimicking the composition of PE, PC, PI, PS, and SM in breast milk phospholipids and the composition of the major fatty acids (C16:0, C18:0, C18:1, and C18:2), and their digestion and absorption characteristics were explored using in vitro and mice models. The prepared HMPA contained 26.48% PE, 24.64% PC, 36.19% SM, 6.35% PI, and 6.32% PS, with 40.51% C16:0, 17.02% C18:0, 29.19% C18:1, and 13.26% C18:2, showing different digestive properties relative to SPL. There was little effect on the physical and chemical properties of HMPA under in vitro gastric conditions. The hydrolysis degree, fatty acids release rate, and average particle size decreasing rate of HMPA was significantly higher than that of SPL during digestion in vitro intestine (P < 0.05), showing better digestive process relative to SPL. In terms of the mice model, HMPA had a higher hydrolysis degree in the intestinal tract. Based on the area under curve (AUC) analysis of serum fatty acids, it was found that despite HMPA being absorbed at a slower rate than SPL, it was absorbed more than SPL. In summary, the digestion and absorption of HMPA were preferred to SPL, and these obtained results might provide a theoretical basis for the development and utilization of HMPA in IF.
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Affiliation(s)
- Jiaxin Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Yanping Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Teng Wei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Yangzheng He
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Xiaoru Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Jing Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, 330047, China.
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16
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Zupančič O, Kushwah V, Paudel A. Pancreatic lipase digestion: The forgotten barrier in oral administration of lipid-based delivery systems? J Control Release 2023; 362:381-395. [PMID: 37579977 DOI: 10.1016/j.jconrel.2023.08.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 07/20/2023] [Accepted: 08/11/2023] [Indexed: 08/16/2023]
Abstract
This review highlights the importance of controlling the digestion process of orally administered lipid-based delivery systems (LBDS) and their performance. Oral LBDS are prone to digestion via pancreatic lipase in the small intestine. Rapid or uncontrolled digestion may cause the loss of delivery system integrity, its structural changes, reduced solubilization capacity and physical stability issues. All these events can lead to uncontrolled drug release from the digested LBDS into the gastrointestinal environment, exposing the incorporated drug to precipitation or degradation by luminal proteases. To prevent this, the digestion rate of orally administered LBDS can be estimated by appropriate choice of the formulation type, excipient combinations and their ratios. In addition, in vitro digestion models like pH-stat are useful tools to evaluate the formulation digestion rate. Controlling digestion can be achieved by conventional lipase inhibitors like orlistat, sterically hindering of lipase adsorption on the delivery system surface with polyethylene glycol (PEG) chains, lipase desorption or saturation of the interface with surfactants as well as formulating LBDS with ester-free excipients. Recent in vivo studies demonstrated that digestion inhibition lead to altered pharmacokinetic profiles, where Cmax and Tmax were reduced in spite of same AUC compared to control or even improved oral bioavailability.
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Affiliation(s)
- Ožbej Zupančič
- Research Center Pharmaceutical Engineering GmbH (RCPE), Inffeldgasse 13, 8010 Graz, Austria
| | - Varun Kushwah
- Research Center Pharmaceutical Engineering GmbH (RCPE), Inffeldgasse 13, 8010 Graz, Austria
| | - Amrit Paudel
- Research Center Pharmaceutical Engineering GmbH (RCPE), Inffeldgasse 13, 8010 Graz, Austria; Graz University of Technology, Institute of Process and Particle Engineering, Inffeldgasse 13/3, 8010 Graz, Austria.
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17
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Müller I, Gulde A, Morlock GE. Bioactive profiles of edible vegetable oils determined using 10D hyphenated comprehensive high-performance thin-layer chromatography (HPTLC×HPTLC) with on-surface metabolism (nanoGIT) and planar bioassays. Front Nutr 2023; 10:1227546. [PMID: 37810920 PMCID: PMC10556687 DOI: 10.3389/fnut.2023.1227546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Accepted: 08/04/2023] [Indexed: 10/10/2023] Open
Abstract
Introduction Vegetable oils rich in unsaturated fatty acids are assumed to be safe and even healthy for consumers though lipid compositions of foods vary naturally and are complex considering the wealth of minor compounds down to the trace level. Methods The developed comprehensive high-performance thin-layer chromatography (HPTLC×HPTLC) method including the on-surface metabolization (nanoGIT) and bioassay detection combined all steps on the same planar surface. The pancreatic lipolysis (intestinal phase) experiment and the subsequent analysis of the fatty acid composition including its effect-directed detection using a planar bioassay was performed without elaborate sample preparation or fractionation to ensure sample integrity. Thus, no sample part was lost, and the whole sample was studied on a single surface regarding all aspects. This made the methodology as well as technology miniaturized, lean, all-in-one, and very sustainable. Results and discussion To prioritize important active compounds including their metabolism products in the complex oil samples, the nanoGIT method was used to examine the pancreatic lipolysis of nine different vegetable oils commonly used in the kitchen and food industry, e.g., canola oil, flaxseed oil, hemp oil, walnut oil, soybean oil, sunflower oil, olive oil, coconut oil, and palm oil. The digested oils revealed antibacterial and genotoxic effects, which were assigned to fatty acids and oxidized species via high-resolution tandem mass spectrometry (HRMS/MS). This finding reinforces the importance of adding powerful techniques to current analytical tools. The 10D hyphenated nanoGIT-HPTLC×HPTLC-Vis/FLD-bioassay-heart cut-RP-HPLC-DAD-HESI-HRMS/MS has the potential to detect any potential hazard due to digestion/metabolism, improving food safety and understanding on the impact of complex samples.
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Affiliation(s)
- Isabel Müller
- Institute of Nutritional Science, Chair of Food Science, as well as Interdisciplinary Research Centre for Biosystems, Land Use and Nutrition, Justus Liebig University Giessen, Giessen, Germany
| | - Alexander Gulde
- Institute of Nutritional Science, Chair of Food Science, as well as Interdisciplinary Research Centre for Biosystems, Land Use and Nutrition, Justus Liebig University Giessen, Giessen, Germany
| | - Gertrud E. Morlock
- Institute of Nutritional Science, Chair of Food Science, as well as Interdisciplinary Research Centre for Biosystems, Land Use and Nutrition, Justus Liebig University Giessen, Giessen, Germany
- Center for Sustainable Food Systems, Justus Liebig University Giessen, Giessen, Germany
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Yang X, Zhou L, Wu Y, Ding X, Wang W, Zhang D, Zhao L. Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions. Foods 2023; 12:2942. [PMID: 37569211 PMCID: PMC10418432 DOI: 10.3390/foods12152942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/13/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60-100 °C for 15 min. Heating may lead to the release of extrinsic proteins from the surface of pH 7.0-SOB due to heat-induced denaturation. The total proportion of α-helix and β-sheets gradually decreased from 77 (unheated) to 36.2% (100 °C). During stomach digestion, the extrinsic protein hydrolysis of heated pH 7.0-SOB emulsions was fast between 60 and 80 °C, and it then slowed between 90 and 100 °C; heating inhibited the oleosin hydrolysis of pH 7.0- and 11.0-SOBs. Heat treatment promoted aggregation and coalescence, and it resulted in increased particle sizes for all emulsions. Larger aggregates were found in heated pH 7.0-SOB emulsions, and larger oil droplets were found in heated pH 11.0-SOB emulsions. After intestinal digestion, the droplets of all SOB emulsions gradually dispersed, and particle sizes decreased. Different heating temperatures had lesser effects on particle sizes and microstructures. Lipolysis was affected by the extraction pH and heating. For pH 11.0-SOB emulsions, the FFA release tendency was greatly affected by the heating temperature, and heating to 80 °C resulted in the highest FFA release (74%). However, all pH 7.0-SOB emulsions had similar total FFA releases. In addition, the droplet charges of heated pH 7.0-SOB emulsions were lower than those of unheated pH 7.0-SOB emulsions in both the intestine and stomach phases; however, the charge changes in different pH 11.0-SOB emulsions showed the opposite tendency. This study will offer guidance regarding the application of SOB emulsions in food.
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Affiliation(s)
- Xufeng Yang
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Luyao Zhou
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Yingying Wu
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Dajian Zhang
- State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai’an 271018, China
| | - Luping Zhao
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
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Zou Q, Wang W, Xu Q, Yan M, Lan D, Wang Y. Influence of Proteins on Bioaccessibility of α-Tocopherol Encapsulation within High Diacylglycerol-Based Emulsions. Foods 2023; 12:2483. [PMID: 37444221 DOI: 10.3390/foods12132483] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/03/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
α-Tocopherol has been widely used in medicine, cosmetics, and food industry as a nutritional supplement and antioxidant. However, α-tocopherol showed low bioaccessibility, and there is a widespread α-tocopherol deficiency in society today. The preparation of oil-in-water emulsions with high safety and low-calorie property is necessary. The aim of this research was to investigate the effects of different protein emulsifiers (whey protein isolate (WPI), soy protein isolate (SPI), and sodium casein (SC)) on the properties of emulsions delivery system, and diacylglycerol (DAG) was picked as a low-accumulated lipid. The interfacial changes, microstructural alterations, and possible interactions of the protein-stabilized DAG emulsions were investigated during the in vitro digestion. The results show that different proteins affect the degree of digestibility and α-tocopherol bioaccessibility of the emulsions. Both WPI- and SPI-coated emulsions showed good digestibility and α-tocopherol bioaccessibility (77.64 ± 2.93%). This might be due to the strong hydrolysis resistance of WPI (β-lactoglobulin) and the good emulsification ability of SPI. The SC-coated emulsion showed the lowest digestibility and α-tocopherol bioaccessibility, this might be due to the emulsification property of hydrolysis products of SC and the potential interaction with calcium ions. This study provides new possibilities for the application of DAG emulsions in delivery systems.
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Affiliation(s)
- Qian Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Menglei Yan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Yue-Shan Special Nutrition Technology Co., Ltd., Foshan 528000, China
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20
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Wei T, Wu Y, Sun Y, Deng Z, Li J. Human milk phospholipid analog improved the digestion and absorption of 1,3-dioleoyl-2-palmitoyl-glycerol. Food Funct 2023. [PMID: 37326107 DOI: 10.1039/d2fo03759a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The present study investigated the effects of a human milk phospholipid analog (HPLA) on the digestion and absorption of 1,3-dioleoyl-2-palmitoyl-glycerol (OPO). The HPLA contained 26.48% phosphatidylethanolamine (PE), 24.64% phosphatidylcholine (PC), 36.19% sphingomyelin (SM), 6.35% phosphatidylinositol (PI), and 6.32% phosphatidylserine (PS), with 40.51% C16:0, 17.02% C18:0, 29.19% C18:1, and 13.26% C18:2. The HPLA prevented OPO from hydrolysis during the in vitro gastric phase, while it facilitated the digestion of OPO during the in vitro intestinal stage, resulting in the production of large amounts of diglycerides (DAGs) and monoglycerides (MAGs). In vivo experimental results showed that the HPLA might increase the gastric emptying rate of OPO and increase the hydrolysis and absorption of OPO at an early stage of intestinal digestion. Notably, fatty acids in the serum of the OPO group decreased to their initial value at 5 h, while the serum of the OPO + HPLA (OPOH) group still contained a high level of fatty acids indicating that the HPLA was helpful in maintaining serum lipid at a high level, which might be beneficial for sustainably providing energy for babies. The present study provides data support for the potential application of Chinese human milk phospholipid analogs in infant formulas.
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Affiliation(s)
- Teng Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Yanping Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Yong Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Jing Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
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21
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Wang H, Chen L, Cai Q, Wu S, Shen W, Hu Z, Huang W, Jin W. Formation, digestion properties, and physicochemical stability of the rice bran oil body carrier system. Food Chem 2023; 409:135283. [PMID: 36571900 DOI: 10.1016/j.foodchem.2022.135283] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 12/02/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
Rice bran is a major by-product of rice processing with abundant nutrient content. Oil bodies (OBs), which are fat particles with unique physicochemical stability, are specialized organelles for the storage of oils and fats in plant tissues. In this study, we extracted OBs from rice bran, to evaluate the function of hydrophobic nutrients efficiently delivered by OBs. The carrier system was prepared by sonicating curcumin with medium chain triglycerides (MCT) into rice bran oil bodies (RBOBs). Emulsions comprising different RBOB mass fractions were characterized. The results showed that the highest encapsulation efficiency (EE, 87.67%), optimal particle size (190 nm), and best storage stability were achieved with the 1.5 wt% RBOBs. Based on activity evaluation data, the carrier system can achieve sustained oil release in the intestine and shows high bioaccessibility (61.04%; IC50 in Caco-2 cells was 77.21 μg/mL), which is important for promoting grain by-product utilization.
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Affiliation(s)
- Han Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Lu Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Qiaoyu Cai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Shuang Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Wangyang Shen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Zhongze Hu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Wenjing Huang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China.
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China.
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22
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Milinčić DD, Salević-Jelić AS, Kostić AŽ, Stanojević SP, Nedović V, Pešić MB. Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds. Crit Rev Food Sci Nutr 2023; 64:8091-8113. [PMID: 37021463 DOI: 10.1080/10408398.2023.2195519] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
Abstract
Food nanoemulsions are known as very effective and excellent carriers for both lipophilic and hydrophilic bioactive compounds (BCs) and have been successfully used for controlled delivery and protection of BCs during gastrointestinal digestion (GID). However, due to sensitive and fragile morphology, BCs-loaded nanoemulsions have different digestion pathways depending on their properties, food matrix properties, and applied models for testing their digestibility and BCs bioaccessibility. Thus, this review gives a critical review of the behavior of encapsulated BCs into food nanoemulsions during each phase of GID in different static and dynamic in vitro digestion models, as well as of the influence of nanoemulsion and food matrix properties on BCs bioaccessibility. In the last section, the toxicity and safety of BCs-loaded nanoemulsions evaluated on in vitro and in vivo GID models have also been discussed. Better knowledge of food nanoemulsions' behavior in different models of simulated GI conditions and within different nanoemulsion and food matrix types can help to standardize the protocol for their testing aiming for researchers to compare results and design BCs-loaded nanoemulsions with better performance and higher targeted BCs bioaccessibility.
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Affiliation(s)
- Danijel D Milinčić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ana S Salević-Jelić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Aleksandar Ž Kostić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Slađana P Stanojević
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Viktor Nedović
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Mirjana B Pešić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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23
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Alasalvar C, Chang SK, Kris-Etherton PM, Sullivan VK, Petersen KS, Guasch-Ferré M, Jenkins DJA. Dried Fruits: Bioactives, Effects on Gut Microbiota, and Possible Health Benefits—An Update. Nutrients 2023; 15:nu15071611. [PMID: 37049451 PMCID: PMC10097306 DOI: 10.3390/nu15071611] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Dried fruits contain many bioactive compounds broadly classified as phytochemicals including phenolics, flavonoids, carotenoids, proanthocyanidins, stilbenes, chalcones/dihydrochalcones, and phytoestrogens. These compounds have antioxidant effects that may benefit health. Dried fruits are also a diverse group of foods with varying fibre contents. The evaluation of the biological activity of these bioactive compounds, including their bioaccessibility and bioavailability, may contribute to the understanding of the health effects of dried fruits. Limited evidence suggests that dried fruits (raisins, cranberries, dates, and prunes) affect human gut microbiota composition in a potentially beneficial manner (in terms of effects on Bifidobacteria, Faecalibacterium prausnitzii, Lactobacillus, Ruminococcaceae, Klebsiella spp., and Prevotella spp.). There is little epidemiological evidence about the association of dried fruit consumption with cardiovascular disease incidence and mortality, as well as the risk of type 2 diabetes or obesity. Clinical trial evidence for the effects of dried fruit consumption on cardiovascular risk factors, including glycaemic control, is mixed. Clinical trial evidence suggests prunes might preserve bone mineral density in postmenopausal women. Consumption of dried fruits is associated with higher-quality diets. Studies are needed to increase our understanding of the health effects of dried fruits and the underlying biological mechanisms.
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Affiliation(s)
- Cesarettin Alasalvar
- Life Sciences, TÜBİTAK Marmara Research Center, Gebze 41470, Türkiye
- Correspondence: ; Tel.: +90-262-677-3200
| | - Sui Kiat Chang
- Department of Allied Health Sciences, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar 31900, Malaysia
| | | | - Valerie K. Sullivan
- Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
| | - Kristina S. Petersen
- Department of Nutritional Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Marta Guasch-Ferré
- Department of Public Health and Novo Nordisk Foundation Center for Basic Metabolic Research, Faculty of Health and Medical Sciences, University of Copenhagen, 1356 Copenhagen, Denmark
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02115, USA
| | - David J. A. Jenkins
- Departments of Nutritional Sciences and Medicine, Temerty Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada
- Clinical Nutrition Risk Factor Modification Centre, St. Michael’s Hospital, Toronto, ON M5C 2T2, Canada
- Li Ka Shing Knowledge Institute, St. Michael’s Hospital, Toronto, ON M5B 1W8, Canada
- Division of Endocrinology and Metabolism, St. Michael’s Hospital, Toronto, ON M5C 2T2, Canada
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24
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Liu H, Huang R, Zhao X, Yang S, He F, Qin W, Huang J, Yu G, Feng Y, Li J, Liao C. Ca2+/pH-triggered gelation of Pickering emulsion in vitro digestion: Visualization and sustained-release performance. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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25
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Bauer-Estrada K, Sandoval-Cuellar C, Rojas-Muñoz Y, Quintanilla-Carvajal MX. The modulatory effect of encapsulated bioactives and probiotics on gut microbiota: improving health status through functional food. Food Funct 2023; 14:32-55. [PMID: 36515144 DOI: 10.1039/d2fo02723b] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
The gut microbiota can be a determining factor of the health status of the host by its association with some diseases. It is known that dietary intake can modulate this microbiota through the consumption of compounds like essential oils, unsaturated fatty acids, non-digestible fiber, and probiotics, among others. However, these kinds of compounds can be damaged in the gastrointestinal tract as they pass through it to reach the intestine. This is due to the aggressive and changing conditions of this tract. For this reason, to guarantee that compounds arrive in the intestine at an adequate concentration to exert a modulatory effect on the gut microbiota, encapsulation should be sought. In this paper, we review the current research on compounds that modulate the gut microbiota, the encapsulation techniques used to protect the compounds through the gastrointestinal tract, in vitro models of this tract, and how these encapsulates interact with the gut microbiota. Finally, an overview of the regulatory status of these encapsulates is presented. The key findings are that prebiotics are the best modulators of gut microbiota fermentation metabolites. Also, probiotics promote an increase of beneficial gut microorganisms, which in some cases promotes their fermentation metabolites as well. Spray drying, freeze drying, and electrodynamics are notable encapsulation techniques that permit high encapsulation efficiency, high viability, and, together with wall materials, a high degree of protection against gastrointestinal conditions, allowing controlled release in the intestine and exerting a modulatory effect on gut microbiota.
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26
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Sun Y, Zhong M, Liao Y, Kang M, Li Y, Qi B. Interfacial characteristics of artificial oil body emulsions (O / W) prepared using extrinsic and intrinsic proteins: Inspired by natural oil body. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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27
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Jin Y, Shu B, Lou X, Wang K, Zhai Y, Qu Y, Song R, Liu F, Dong X, Xu H. Improvement of stability and in vitro bioaccessibility of nervonic acid by nonionic surfactant in protein-based nanoemulsions. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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28
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Faubel N, Cilla A, Alegriía A, Barberá R, Garcia-Llatas G. Overview of in vitro digestion methods to evaluate bioaccessibility of lipophilic compounds in foods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2143520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nerea Faubel
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Amparo Alegriía
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
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29
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Makran M, Miedes D, Cilla A, Barberá R, Garcia-Llatas G, Alegría A. Understanding the influence of simulated elderly gastrointestinal conditions on nutrient digestibility and functional properties. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Yang X, Wu Y, Liu Y, Ding X, Zhang D, Zhao L. Digestive characteristics of oil body extracted from soybean aqueous extract at different pHs. Food Res Int 2022; 161:111828. [DOI: 10.1016/j.foodres.2022.111828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/09/2022] [Accepted: 08/19/2022] [Indexed: 11/26/2022]
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31
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Naso JN, Bellesi FA, Pizones Ruiz-Henestrosa VM, M. R. Pilosof A. Solubilization of lipolysis products in mixed micelles is enhanced in presence of bile salts and Tween 80 as revealed by a model study (oleic acid) and emulsified chia-oil. Food Res Int 2022; 161:111804. [DOI: 10.1016/j.foodres.2022.111804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 07/15/2022] [Accepted: 08/18/2022] [Indexed: 11/26/2022]
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32
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Catelli Rocha Torres L, Giovanini de Oliveira Sartori A, Paula de Souza Silva A, Matias de Alencar S. Bioaccessibility and uptake/epithelial transport of vitamin E: discoveries and challenges of in vitro and ex vivo assays. Food Res Int 2022; 162:112143. [DOI: 10.1016/j.foodres.2022.112143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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33
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Shuai X, Chen J, Liu Q, Dong H, Dai T, Li Z, Liu C, Wang R. The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion. Foods 2022; 11:3444. [PMID: 36360057 PMCID: PMC9658436 DOI: 10.3390/foods11213444] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 01/23/2024] Open
Abstract
Pectin, a complex hydrocolloid, attracts extensive attention and application stemming from its good emulsification. However, the source of emulsification remains a conundrum. In this experiment, the structures of six kinds of commercial pectin, including LM 101 AS (101), LM 104 AS (104), 121 SLOW SET (121), YM 150 H (150), LM 13 CG (13CG), and β-PECTIN (β-P) were determined, and the effects of pectin structure on emulsion emulsification, rheology and in vitro digestibility were studied. The results showed that the β-P pectin contained a higher content of protein, ferulic acid, and acetyl and had a lower interfacial tension; this pectin-stabilized emulsion exhibited a smaller droplet size and superior centrifugal and storage stability. The results showed that β-P pectin had higher contents of protein, ferulic acid, and acetyl and lower interfacial tension than other pectins, and its stabilized emulsion exhibited smaller droplet size and superior centrifugation and storage stability. Furthermore, the emulsion formed by the pectin with high molecular weight and degree of methoxylation (DM) had a higher viscosity, which can inhibit the aggregation of emulsion droplets to some extent. However, the DM of pectin affected the charge and digestion behavior of pectin emulsion to a great extent. The smaller the DM, the more negative charge the emulsion carried, and the higher the release rate of free fatty acids. The results provided a basis for the rational selection and structural design of the pectin emulsifier.
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Affiliation(s)
- Xixiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qi Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Haolan Dong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zhaoying Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Risi Wang
- School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
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34
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Faubel N, Makran M, Cilla A, Alegría A, Barberá R, Garcia-Llatas G. Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13223-13232. [PMID: 36206318 PMCID: PMC10389751 DOI: 10.1021/acs.jafc.2c04024] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Bioaccessibility of plant sterols (PS) in an enriched wholemeal rye bread was evaluated, for the first time, using the INFOGEST protocol without gastric lipase (GL) and cholesterol esterase (CE), with GL or GL + CE. Moreover, human chewing and an in vitro oral phase (simulated salivary fluid and α-amylase) were evaluated for this purpose. The addition of GL decreased the bioaccessibility of total PS (from 23.8 to 18.5%), whereas the use of GL + CE does not significantly affect PS bioaccessibility. The in vitro oral phase resulted in an ineffective homogenization of the fresh vs partially dried and milled bread, reducing the bioaccessibility of total (from 20.2 to 12.8%) and individual PS. The INFOGEST digestion including the use of GL and CE, as well as an oral phase with human chewing, is proposed for the assessment of PS bioaccessibility in a solid matrix such as wholemeal rye bread since it more closely approximates the in vivo situation.
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Affiliation(s)
- Nerea Faubel
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Mussa Makran
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
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35
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Yang M, Liu J, Guo J, Yang X, Liu C, Zhang M, Li Y, Zhang H, Zhang T, Du Z. Tailoring the physicochemical stability and delivery properties of emulsions stabilized by egg white microgel particles via glycation: Role of interfacial particle network and digestive metabolites. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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36
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Lee H, Jung KB, Kwon O, Son YS, Choi E, Yu WD, Son N, Jeon JH, Jo H, Yang H, Son YR, Yun CS, Cho HS, Kim SK, Kim DS, Park DS, Son MY. Limosilactobacillus reuteri DS0384 promotes intestinal epithelial maturation via the postbiotic effect in human intestinal organoids and infant mice. Gut Microbes 2022; 14:2121580. [PMID: 36130031 PMCID: PMC9519030 DOI: 10.1080/19490976.2022.2121580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Little is known about the modulatory capacity of the microbiota in early intestinal development. We examined various intestinal models that respond to gut microbial metabolites based on human pluripotent stem cell-derived human intestinal organoids (hIOs): physiologically relevant in vitro fetal-like intestine, intestinal stem cell, and intestinal disease models. We found that a newly isolated Limosilactobacillus reuteri strain DS0384 accelerated maturation of the fetal intestine using 3D hIO with immature fetal characteristics. Comparative metabolomic profiling analysis revealed that the secreted metabolite N-carbamyl glutamic acid (NCG) is involved in the beneficial effect of DS0384 cell-free supernatants on the intestinal maturation of hIOs. Experiments in an intestinal stem cell spheroid model and hIO-based intestinal inflamed model revealed that the cell-free supernatant from DS0384 comprising NCG promoted intestinal stem cell proliferation and was important for intestinal protection against cytokine-induced intestinal epithelial injury. The probiotic properties of DS0384 were also evaluated, including acid and bile tolerance and ability to adhere to human intestinal cells. Seven-day oral administration of DS0384 and cell-free supernatant promoted the intestinal development of newborn mice. Moreover, NCG exerted a protective effect on experimental colitis in mice. These results suggest that DS0384 is a useful agent for probiotic applications and therapeutic treatment for disorders of early gut development and for preventing intestinal barrier dysfunction.
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Affiliation(s)
- Hana Lee
- Stem Cell Research Convergence Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon, Republic of Korea
| | - Kwang Bo Jung
- Stem Cell Research Convergence Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon, Republic of Korea
| | - Ohman Kwon
- Stem Cell Research Convergence Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon, Republic of Korea
| | - Ye Seul Son
- Stem Cell Research Convergence Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon, Republic of Korea
| | - Eunho Choi
- Stem Cell Research Convergence Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon, Republic of Korea,KRIBB School of Bioscience, Korea University of Science and Technology (UST), Daejeon, Republic of Korea
| | - Won Dong Yu
- Stem Cell Research Convergence Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon, Republic of Korea,KRIBB School of Bioscience, Korea University of Science and Technology (UST), Daejeon, Republic of Korea
| | - Naeun Son
- Stem Cell Research Convergence Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon, Republic of Korea,KRIBB School of Bioscience, Korea University of Science and Technology (UST), Daejeon, Republic of Korea
| | - Jun Hyoung Jeon
- Korean Collection for Type Cultures, Biological Resource Center, KRIBB, Jeongeup, Republic of Korea
| | - Hana Jo
- Korean Collection for Type Cultures, Biological Resource Center, KRIBB, Jeongeup, Republic of Korea
| | - Haneol Yang
- Korean Collection for Type Cultures, Biological Resource Center, KRIBB, Jeongeup, Republic of Korea
| | - Yeong Rak Son
- Korean Collection for Type Cultures, Biological Resource Center, KRIBB, Jeongeup, Republic of Korea
| | - Chan-Seok Yun
- Korean Collection for Type Cultures, Biological Resource Center, KRIBB, Jeongeup, Republic of Korea
| | - Hyun-Soo Cho
- KRIBB School of Bioscience, Korea University of Science and Technology (UST), Daejeon, Republic of Korea,Digital Biotech Innovation Center, KRIBB, Daejeon, Republic of Korea
| | - Sang Kyu Kim
- Laboratory of Efficacy Research, Korea Ginseng Corp., Daejeon, Republic of Korea
| | - Dae-Soo Kim
- KRIBB School of Bioscience, Korea University of Science and Technology (UST), Daejeon, Republic of Korea,Digital Biotech Innovation Center, KRIBB, Daejeon, Republic of Korea
| | - Doo-Sang Park
- Korean Collection for Type Cultures, Biological Resource Center, KRIBB, Jeongeup, Republic of Korea,Doo-Sang Park Korean Collection for Type Cultures, Biological Resource Center, KRIBB, Jeongeup, 56212, Republic of Korea
| | - Mi-Young Son
- Stem Cell Research Convergence Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon, Republic of Korea,KRIBB School of Bioscience, Korea University of Science and Technology (UST), Daejeon, Republic of Korea,CONTACT Mi-Young Son Stem Cell Research Convergence Center, KRIBB, Daejeon, 34141, Republic of Korea
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Toy JYH, Huang J, Song Z, Lin Y, Huang D. Resin glycoside extracts from Ipomoea aquatica retard lipid digestibility of high-fat food in vitro. Food Res Int 2022; 159:111552. [DOI: 10.1016/j.foodres.2022.111552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 06/14/2022] [Accepted: 06/21/2022] [Indexed: 11/24/2022]
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Structuring and De-Structuring of Nanovectors from Algal Lipids: Simulated Digestion, Preliminary Antioxidant Capacity and In Vitro Tests. Pharmaceutics 2022; 14:pharmaceutics14091847. [PMID: 36145594 PMCID: PMC9500752 DOI: 10.3390/pharmaceutics14091847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/19/2022] [Accepted: 08/29/2022] [Indexed: 12/02/2022] Open
Abstract
Biocompatible nanocarriers can be obtained by lipid extraction from natural sources such as algal biomasses, which accumulate different lipid classes depending on the employed culture media. Lipid aggregates can be distinguished according to supramolecular architecture into lamellar and nonlamellar structures. This distinction is mainly influenced by the lipid class and molecular packing parameter, which determine the possible values of interfacial curvature and thus the supramolecular symmetries that can be obtained. The nanosystems prepared from bio-sources are able to self-assemble into different compartmentalized structures due to their complex composition. They also present the advantage of increased carrier-target biocompatibility and are suitable to encapsulate and vehiculate poorly water-soluble compounds, e.g., natural antioxidants. Their functional properties stem from the interplay of several parameters. Following previous work, here the functionality of two series of structurally distinct lipid nanocarriers, namely liposomes and cubosomes deriving from algal biomasses with different lipid composition, is characterized. In the view of their possible use as pharmaceutical or nutraceutical formulations, both types of nanovectors were loaded with three well-known antioxidants, i.e., curcumin, α-tocopherol and piperine, and their carrier efficacy was compared considering their different structures. Firstly, carrier stability in biorelevant conditions was assessed by simulating a gastrointestinal tract model. Then, by using an integrated chemical and pharmacological approach, the functionality in terms of encapsulation efficiency, cargo bioaccessibility and kinetics of antioxidant capacity by UV-Visible spectroscopy was evaluated. Subsequently, in vitro cytotoxicity and viability tests after administration to model cell lines were performed. As a consequence of this investigation, it is possible to conclude that nanovectors from algal lipids, i.e., cubosomes and liposomes, can be efficient delivery agents for lipophilic antioxidants, being able to preserve and enhance their activity toward different targets while promoting sustained release.
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Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsions. Food Chem 2022; 389:133102. [DOI: 10.1016/j.foodchem.2022.133102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 04/21/2022] [Accepted: 04/25/2022] [Indexed: 11/21/2022]
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40
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Wang W, Hu C, Sun H, Zhao J, Xu C, Ma Y, Ma J, Jiang L, Hou J, Jiang Z. Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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41
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Yu Y, Liu Q, Wang C, Zhang D, Jiang B, Shan Y, Fu F, Ding S. Zein/pullulan complex colloidal particle-stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3952-3963. [PMID: 34958458 DOI: 10.1002/jsfa.11742] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 12/05/2021] [Accepted: 12/19/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Polymethoxylated flavones (PMFs) show multiple biological functions, while their high hydrophobicity leads to a low bioaccessibility and limits their wide applications. The design of a reasonable food-grade drug delivery system is an effective strategy to improve the low bioaccessibility of PMFs. In this study, sinensetin, tangeretin and nobiletin were encapsulated in Pickering emulsions stabilized by zein/pullulan complex colloidal particles (ZPPs), and the protection effect and in vitro digestion were characterized. RESULTS Rheological analysis revealed that ZPP-Pickering emulsion loading with PMFs maintained a strong gel-like network structure. Moreover, the ability to scavenge free radicals of PMFs was improved by the emulsion delivery system. The antioxidant activity of PMFs encapsulated in Pickering emulsion was positively correlated with the oil volume fraction (φ). ZPP-Pickering emulsion loading with PMFs can effectively delay lipid oxidation, and the φ (70%) of Pickering emulsion showed the most pronounced effects, in which the lipid hydroperoxide content and malondialdehyde content decreased by 64.3% and 38.3% after 15 days of storage, compared with the bulk oil group, respectively. The bioaccessibility of the three PMFs has been increased by ZPP-Pickering emulsion simultaneously and it presented the highest values as its φ was 50%, in which the bioaccessibility of sinensetin, tangeretin and nobiletin increased by 2.5, 3.2 and 3.9 times, compared with the bulk oil group, respectively. CONCLUSION Pickering emulsion stabilized by ZPPs is an excellent nutrient delivery system for delivering three PMFs simultaneously and imparting functional properties to bioactive delivery systems. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yang Yu
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Qian Liu
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Chen Wang
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Dali Zhang
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Bing Jiang
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Yang Shan
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Fuhua Fu
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Shenghua Ding
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
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42
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Zhang C, Li B. Fabrication of nanoemulsion delivery system with high bioaccessibility of carotenoids from Lycium barbarum by spontaneous emulsification. Food Sci Nutr 2022; 10:2582-2589. [PMID: 35959269 PMCID: PMC9361457 DOI: 10.1002/fsn3.2863] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 08/30/2021] [Accepted: 09/28/2021] [Indexed: 12/01/2022] Open
Abstract
The interest in incorporating carotenoids into foods and beverages is growing due to their potential health benefits. However, the poor water solubility and low bioavailability of carotenoids are still challenges in food application. This work aimed to study the influence of system composition and preparation conditions on the physical properties of carotenoids-loaded nanoemulsions prepared by spontaneous emulsification. Furthermore, the bioaccessibility of carotenoids in the nanoemulsions was evaluated. The nanoemulsions with the smallest droplet size were produced when the ratio of Span 80:Tween 80 was 1.5:8.5. The droplet size increased slightly with the increase of organic phase content (24%-40%). The droplet size decreased gradually with the increase of stirring speed (200-1000 rpm (revolutions per minute)). The ratio of mixed surfactants and surfactant-to-oil ratio (SOR) had an appreciable impact on the droplet size. Carotenoids-loaded nanoemulsions with small mean droplet size (d < 50 nm) could be prepared with the optimized conditions. The initial digestion rate decreased as the SOR increased. The bioaccessibility could reach up to about 80% at SOR=2-5 in vitro digestion. These results have important implications for the design of effective delivery systems to encapsulate carotenoids and other lipophilic bioactive components in food applications.
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Affiliation(s)
- Chunlan Zhang
- College of Life SciencesTarim UniversityAlarChina
- College of Food Science and TechnologyHuazhong Agriculture UniversityWuhanChina
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern XinjiangAlarChina
| | - Bin Li
- College of Food Science and TechnologyHuazhong Agriculture UniversityWuhanChina
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University)Ministry of EducationChina
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43
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Sterol bioaccessibility in a plant sterol-enriched beverage using the INFOGEST digestion method: Influence of gastric lipase, bile salts and cholesterol esterase. Food Chem 2022; 382:132305. [PMID: 35134721 DOI: 10.1016/j.foodchem.2022.132305] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 01/25/2022] [Accepted: 01/29/2022] [Indexed: 11/24/2022]
Abstract
This study evaluates the influence of increasing bile salts and the addition of key enzymes of the lipidic metabolism in the INFOGEST digestion method on sterol bioaccessibility from a plant sterol (PS)-enriched beverage. The assayed modifications were increasing concentration of bovine bile salts (10 vs. 17.5 mM), and addition of gastric lipase (GL) (60U/mL), cholesterol esterase (CE) (0.075 or 2U/mL) or both. Compared to the original method (10 mM bile salts without enzymes), the assayed conditions significantly reduced bioaccessibility of individual (from 11.3 to 19.7 to 5.1-16.6%) and total PS (13.7 to 6.9-8.0%), and cholesterol (52.8 to 20.9-26.1%), except only when CE is added not allowing cholesterol quantification. The bioaccessibility achieved when lipolytic enzymes were tested was similar for all sterols. For a more physiological approach to in vivo conditions, incorporation of bile salts (10 mM), GL (60U/mL) and CE (0.075U/mL) to the INFOGEST method is proposed, although it increases the cost compared to the established method.
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Borduas M, Spagnuolo P, Marangoni A, Corradini M, Wright A, Rogers M. Lipid crystallinity of oil-in-water emulsions alters in vitro. Food Chem 2022; 382:132326. [DOI: 10.1016/j.foodchem.2022.132326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 01/28/2022] [Accepted: 01/31/2022] [Indexed: 11/04/2022]
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45
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Zhang S, Chen H, Geng F, Peng D, Xie B, Sun Z, Chen Y, Deng Q. Natural oil bodies from typical oilseeds: Structural characterization and their potentials as natural delivery system for curcumin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107521] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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46
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Guevara-Zambrano J, Verkempinck S, Hernandez-Ruiz L, Infantes-Garcia M, Hendrickx M, Van Loey A, Grauwet T. Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties. Food Chem 2022; 382:132306. [DOI: 10.1016/j.foodchem.2022.132306] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 01/25/2022] [Accepted: 01/29/2022] [Indexed: 11/16/2022]
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47
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Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols. Food Chem 2022; 394:133469. [PMID: 35717921 DOI: 10.1016/j.foodchem.2022.133469] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 05/18/2022] [Accepted: 06/09/2022] [Indexed: 11/22/2022]
Abstract
This study was designed to investigate the formation of camellia oil body (OB) emulsion gels covalently cross-linked by oxidized polyphenols: catechin (OCT), caffeic acid (OCF), chlorogenic acid (OCA), and tannic acid (OTA). The structural characteristics, thermal stabilities, antioxidant activities, rheological properties, and lipid digestion kinetics of the cross-linked OB-polyphenol emulsion gels were studied. The results of free sulfhydryl and amino group contents, FT-IR, fluorescence spectroscopy, surface hydrophobicity and thermal stability analyses confirmed the formation of covalent interactions between polyphenols and OB emulsions. Based on the second-order structural kinetic model, OB emulsion gel cross-linked by OTA had stronger intermolecular interactions and more developed 3-D network structures than those of OCA, OCF and OCT. Furthermore, lipid digestion kinetics showed that the cross-linking of polyphenols with the OBs slowed down the disintegration of protein matrix under gastric conditions, resulting in delay the release of free fatty acid, which was confirmed by CLSM observations.
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48
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Liu W, Lad M, Foster T. In vitro digestion of designed emulsions based on milk protein and guar gum systems. Food Funct 2022; 13:6022-6035. [PMID: 35611754 DOI: 10.1039/d2fo00592a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
There is a growing interest in designing novel food microstructures that can control nutrient digestion and provide satiety for tackling obesity. In this study, phase separated microstructures of skimmed milk powder (SMP) and guar gum (GG) were the main focus, and these can be considered as water-in-water (W/W) emulsions. Through the incorporation of oil into these systems, it was possible to form model systems of SMP-GG-OIL, showing the lipid phase within the protein phase within the polysaccharide phase. The in vitro digestibility of such phase separated model systems of SMP-GG-OIL with different microstructures was investigated using a pH stat method. Confocal laser scanning microscopy also revealed structural changes that occurred to the emulsified lipid droplets as they passed through a gastrointestinal (GI) model. The microstructures were created based on the tie-lines on a previously established phase diagram of SMP-GG, and shown to be able to control lipid digestion. For a selected tie-line, the lipolysis follows the order: protein continuous > bi-continuous > polysaccharide continuous system, at a certain level of oil addition. The mechanism involved in the lipolysis of the designed formulations/microstructures was dependent upon the protein, rather than GG, and was driven by the protein concentration. These findings provide insights for potential applications in functional food designing in the food industry.
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Affiliation(s)
- Wentao Liu
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington campus, LE12 5RD, UK.
| | - Mita Lad
- Jubilee Conference Centre, Jubilee Campus, University of Nottingham, NG8 1BB, UK
| | - Tim Foster
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington campus, LE12 5RD, UK.
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Luo F, Zhou J, Li K, Jiang X. An acid-base responsive AuI integrated contrast agent for Optical/CT double-modal imaging to detect pH change of digestive tract. Anal Chim Acta 2022; 1221:340119. [DOI: 10.1016/j.aca.2022.340119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 06/13/2022] [Accepted: 06/22/2022] [Indexed: 11/25/2022]
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50
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Zhang J, Chuesiang P, Kim JT, Shin GH. The role of nanostructured lipid carriers and type of biopolymers on the lipid digestion and release rate of curcumin from curcumin-loaded oleogels. Food Chem 2022; 392:133306. [PMID: 35636193 DOI: 10.1016/j.foodchem.2022.133306] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 04/23/2022] [Accepted: 05/23/2022] [Indexed: 11/24/2022]
Abstract
Curcumin-nanostructured lipid carrier-loaded oleogels (Cur-NLC-OGs) have been developed with biopolymer cryogels as an efficient delivery system to overcome the extremely low water solubility and instability of curcumin. The effect of NLC and biopolymer types on the encapsulation and release of curcumin from Cur-OGs was investigated. Alginate, carboxymethyl cellulose (CMC), and pectin solutions were firstly freeze dried to make biopolymer cryogels and they were mixed with Cur and Cur-NLC to obtain stable and self-standing Cur-OGs and Cur-NLC-OGs, respectively. As compared to Cur-OGs, Cur-NLC-OGs had higher encapsulation efficiency and showed slower release of curcumin under acidic condition. Although Cur-NLC affected the rapid release of free fatty acids, the Cur-NLC-OGs prepared with CMC cryogel was most efficient in delaying lipid digestion. Overall, NLC and CMC-based OGs could be effectively used to improve encapsulation efficiency and control lipolysis of lipid droplets. These results will be advantageous for the development of oleogels with desirable functionality.
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Affiliation(s)
- Jing Zhang
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Piyanan Chuesiang
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea.
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