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Sun Y, Zhao Y, Qiu M, Zhang Y, Liang J, Xie S, Li R, Wang X. Preparation, characterization, stability and application of the H-type aggregates lutein/whey protein/chitosan nanoparticles. Int J Biol Macromol 2024; 282:136739. [PMID: 39437953 DOI: 10.1016/j.ijbiomac.2024.136739] [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: 07/30/2024] [Revised: 10/05/2024] [Accepted: 10/18/2024] [Indexed: 10/25/2024]
Abstract
Natural lutein is liposoluble and has powerful antioxidant activity, which can be self-aggregated to form H-type aggregates in organic-water systems. However,its application is limited by poor solubility and high instability. Here, whey proteins/chitosan-coated H-type aggregates lutein nanoparticles (NPs) were fabricated via a bottom-up layer-by-layer self-assembly technique. The optimal conditions for the preparation of the NPs (173.3 nm) were determined by the Dynamic Light Scattering and UV-vis spectroscopy. Briefly, three proteins (WPI and WPC and BSA) were used to fabricate polysaccharide-protein nanocarriers to encapsulate the lutein. These spectroscopy studies indicated that chitosan and BSA formed hydrophobic microdomain by the intermolecular electrostatic attraction force with remarkable changes of secondary structure in protein. The morphology revealed that the NPs were nearly spherical. The EE of the NPs was ≥90.4 %, with a LC of up to 28.3 %. Lutein in NPs can be stabilized as H-type aggregates at different temperatures and pH-values. Additionally, the cytotoxicity test of the NPs on L929 and Caco-2 cells showed that NPs had low cytotoxicity in a limited concentration range. Results indicated that whey protein/chitosan-coated lutein nanoparticles significantly improved water dispersion and stability of lutein and its aggregates, thus broadening their application in nutrient delivery system.
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Affiliation(s)
- Yuting Sun
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Yingyuan Zhao
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; Laboratory of Nutritional Biochemistry, Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya 464-8601, Japan.
| | - Mengyue Qiu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Ye Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; College of Pharmacy, Hangzhou Normal University, Hangzhou 311121, PR China
| | - Jin Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Shiying Xie
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Ruifang Li
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Xueqin Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
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2
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Sadr B, Tabibiazar M, Alizadeh A, Hamishehkar H, Roufegarinejad L, Amjadi S. Nanoencapsulation of vitamin D 3 by ultrasonic pretreated zein hydrolysates: Stability improvement in food models. Heliyon 2024; 10:e39312. [PMID: 39512329 PMCID: PMC11541454 DOI: 10.1016/j.heliyon.2024.e39312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 10/04/2024] [Accepted: 10/11/2024] [Indexed: 11/15/2024] Open
Abstract
This work is aimed to assess the effect of ultrasonic pre-treatment on the enzymatic hydrolysis of zein and the nanoencapsulation of vitamin D3 (VitD3) by zein hydrolysates (ZH). The ultrasonic pre-treatment significantly increased the degree of hydrolysis by and the α-helix, β-sheet, β-turns contents, and random coils were enhanced by ultrasonic pre-treatment. VitD3 was successfully encapsulated by the developed ZH nanoparticles (NPs), with an encapsulation efficiency of 95.23 ± 1.78 %. The surface charge and particle size of the nanoparticles (NPs) were -5.45 ± 1.76 mV and 39.43 ± 7.96 nm, respectively. The detailed morphology study of NPs showed a regular spherical morphology, and the chemical structures of NPs were characterized by Fourier Transform Infrared Red spectroscopy. Additionally, the developed NPs were added to milk, which exhibited high stability after one month of storage. In conclusion, the VitD3-loaded ZHNPs had considerable potential for fortifying different foodstuffs.
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Affiliation(s)
- Bahare Sadr
- Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
| | - Mahnaz Tabibiazar
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ainaz Alizadeh
- Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Leila Roufegarinejad
- Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
| | - Sajed Amjadi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, PO Box: 91895-157-356, Iran
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3
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Liu K, Li Y, Li J, Yu X, Zhong X, Su W, Tan M. Alleviation effect of lutein Pickering emulsion formed by casein-dextran conjugates through Maillard reaction against blue light retinal degeneration. Int J Biol Macromol 2024; 282:136878. [PMID: 39454917 DOI: 10.1016/j.ijbiomac.2024.136878] [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: 07/04/2024] [Revised: 10/19/2024] [Accepted: 10/22/2024] [Indexed: 10/28/2024]
Abstract
With the increasing prevalence of electronic devices, awareness of the risks linked to blue light exposure has significantly heightened. Lutein, a powerful antioxidant, safeguards eye tissue by filtering blue light, while supplementation with docosahexaenoic acid (DHA) enhances retinal function. Adequate intake of these nutrients can help reduce the potential damage from prolonged blue light exposure. The protective effects of lutein and algal oil stabilized with Pickering emulsion were investigated using casein-dextran (CD) conjugates via Maillard reaction. Microstructural analysis revealed a three-dimensional network structure surrounding oil droplets formed by CD conjugates. With the increase of the oil phase ratio from 55 % to 80 %, the average size of Pickering emulsion droplets decreased. Pickering emulsion demonstrated higher viscoelasticity, excellent recovery, thixotropy, and good thermal stability as the oil phase ratio increased. The retention of lutein in CD-75 % Pickering emulsions showed significant improvement under various conditions. Simulated gastrointestinal digestion demonstrated that CD-75 % Pickering emulsions effectively enhanced the lutein bioaccessibility from 19.97 % to 48.99 %. In vivo experiments showed that lutein-loaded Pickering emulsion could effectively relieve blue light-induced retinal degeneration in mice. These findings suggested that Pickering emulsion can serve as a delivery system to protect lutein, offering a nutritional intervention to mitigate blue light-induced retinal degeneration.
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Affiliation(s)
- Kangjing Liu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Dalian Jinshiwan Laboratory, Dalian 116034, Liaoning, China
| | - Yu Li
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Dalian Jinshiwan Laboratory, Dalian 116034, Liaoning, China
| | - Jiaxuan Li
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Dalian Jinshiwan Laboratory, Dalian 116034, Liaoning, China
| | - Xiaoting Yu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Dalian Jinshiwan Laboratory, Dalian 116034, Liaoning, China
| | - Xu Zhong
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Dalian Jinshiwan Laboratory, Dalian 116034, Liaoning, China
| | - Wentao Su
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Dalian Jinshiwan Laboratory, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Dalian Jinshiwan Laboratory, Dalian 116034, Liaoning, China.
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4
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Han H, Chang Y, Jiao Y. Recent Advances in Efficient Lutein-Loaded Zein-Based Solid Nano-Delivery Systems: Establishment, Structural Characterization, and Functional Properties. Foods 2024; 13:2304. [PMID: 39063387 PMCID: PMC11276201 DOI: 10.3390/foods13142304] [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: 07/03/2024] [Revised: 07/19/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024] Open
Abstract
Plant proteins have gained significant attention over animal proteins due to their low carbon footprint, balanced nutrition, and high sustainability. These attributes make plant protein nanocarriers promising for applications in drug delivery, nutraceuticals, functional foods, and other areas. Zein, a major by-product of corn starch processing, is inexpensive and widely available. Its unique self-assembly characteristics have led to its extensive use in various food and drug systems. Zein's functional tunability allows for excellent performance in loading and transporting bioactive substances. Lutein offers numerous bioactive functions, such as antioxidant and vision protection, but suffers from poor chemical stability and low bioavailability. Nano-embedding technology can construct various zein-loaded lutein nanodelivery systems to address these issues. This review provides an overview of recent advances in the construction of zein-loaded lutein nanosystems. It discusses the fundamental properties of these systems; systematically introduces preparation techniques, structural characterization, and functional properties; and analyzes and predicts the target-controlled release and bioaccessibility of zein-loaded lutein nanosystems. The interactions and synergistic effects between Zein and lutein in the nanocomplexes are examined to elucidate the formation mechanism and conformational relationship of zein-lutein nanoparticles. The physical and chemical properties of Zein are closely related to the molecular structure. Zein and its modified products can encapsulate and protect lutein through various methods, creating more stable and efficient zein-loaded lutein nanosystems. Additionally, embedding lutein in Zein and its derivatives enhances lutein's digestive stability, solubility, antioxidant properties, and overall bioavailability.
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Affiliation(s)
| | | | - Yan Jiao
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (H.H.); (Y.C.)
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5
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Liu Y, Ma L, Zhang Q, Liu Y, Li D. Construction of fatty acid-ovalbumin binary complexes to improve the water dispersibility, thermal/digestive stability and bioaccessibility of lutein: A comparative study of different fatty acids. Int J Biol Macromol 2024; 273:133010. [PMID: 38852735 DOI: 10.1016/j.ijbiomac.2024.133010] [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: 04/26/2024] [Revised: 05/30/2024] [Accepted: 06/06/2024] [Indexed: 06/11/2024]
Abstract
Lipids are increasingly being incorporated into delivery systems due to their ability to facilitate intestinal absorption of lipid-soluble nutrients through molecular solubilization and micellization. In this work, self-assembled complexes of ovalbumin (OVA) and nine dietary fatty acids (FAs) were constructed to improve the processability and absorbability of lutein (LUT). Results showed that all FAs could form stable hydrophilic particles with OVA under the optimized ultrasound-coupled pH conditions. Fourier infrared spectroscopy and transmission electron microscopy analysis showed that these binary complexes effectively encapsulated LUT with an encapsulation rate > 90.0 %. Stability experiments showed that these complexes protected LUT well, which could improve thermal stability and in vitro digestive stability by 1.66-3.58-fold and 1.27-2.74-fold, respectively. Besides, the bioaccessibility of LUT was also enhanced by 7.16-24.99-fold. The chain length and saturation of FAs affected the stability and absorption of LUT. Therefore, these results provided some reference for the selection of FAs for efficient delivery of lipid-soluble nutrients.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Liyuan Ma
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Qian Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China.
| | - Dan Li
- Navy Medical Center, Naval Medical University, Shanghai 200433, People's Republic of China
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6
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Liu K, Li Y, Zhong X, Hou Y, Fei S, Chen E, Tan M. Protection effect of lutein-loaded Pickering emulsion prepared via ultrasound-assisted Maillard reaction conjugates on dry age-related macular degeneration. Food Funct 2024; 15:6347-6358. [PMID: 38768294 DOI: 10.1039/d4fo00673a] [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: 05/22/2024]
Abstract
Age-related macular degeneration (AMD) is a prominent cause of vision loss among the elderly, and the treatment options for dry AMD (dAMD) are severely limited. Lutein has a favorable effect on the treatment of dAMD. Algae oil, rich in docosahexaenoic acid (DHA), is considered an effective intervention for eye diseases. In this study, casein-mannose conjugates were prepared to form algal oil-in-water Pickering emulsions by ultrasound-assisted Maillard reaction. As the ultrasound time increased from 0 to 25 min, the droplet size decreased to 648.2 ± 21.18 nm, which substantially improved the stability of the Pickering emulsions. The retention of lutein in the Pickering emulsions under ultrasonic treatment for 20 min was significantly improved under different conditions. The simulated gastrointestinal digestion revealed that ultrasound-assisted Pickering emulsions are an effective method for improving the bioaccessibility of lutein (19.76%-53.34%). In vivo studies elucidated that the lutein-loaded Pickering emulsions could effectively alleviate retinal thinning induced by sodium iodate (NaIO3) in mice with dAMD. Mechanistically, lutein-loaded Pickering emulsions significantly reduced oxidative stress by decreasing the MDA level, increasing the SOD production, and reducing the retinal ROS production. These findings explored the protective effects of lutein-loaded Pickering emulsions on dAMD and offered promising prospects for the nutritional intervention of dAMD.
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Affiliation(s)
- Kangjing Liu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yu Li
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xu Zhong
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yitong Hou
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Siyuan Fei
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Entao Chen
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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Chang Y, Liu X, Jiao Y, Zheng X. Improved Cordycepin Production by Cordyceps Militaris Using Corn Steep Liquor Hydrolysate as an Alternative Protein Nitrogen Source. Foods 2024; 13:813. [PMID: 38472926 DOI: 10.3390/foods13050813] [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: 02/07/2024] [Revised: 02/26/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
Cordycepin production in the submerged culture of Cordyceps militaris was demonstrated using hydrolyzed corn processing protein by-products, known as corn steep liquor hydrolysate (CSLH), as an alternative nitrogen source. The growth, metabolism, and cordycepin production of Cordyceps militaris were evaluated under various concentrations of CSLH induction. The results demonstrated that CSLH addition had positive effects on the growth and cordycepin production with various C. militaris strains. The optimum strain, C. militaris GDMCC5.270, was found to effectively utilize CSLH to promote mycelium growth and cordycepin production. Low concentrations of CSLH (1.5 g/L) in the fermentation broth resulted in 343.03 ± 15.94 mg/L cordycepin production, which was 4.83 times higher than that of the group without CSLH. This also enhanced the metabolism of sugar, amino acids, and nucleotides, leading to improved cordycepin biosynthesis. The increase in key amino acids, such as glutamic acid, alanine, and aspartic acid, in the corn steep liquor hydrolysate significantly enhanced cordycepin yield. The corn steep liquor hydrolysate was confirmed to be a cost-effective accelerator for mycelium growth and cordycepin accumulation in C. militaris, replacing partial peptone as a cheap nitrogen source. It serves as a suitable alternative for efficient cordycepin production at a low cost.
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Affiliation(s)
- Ying Chang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Xiaolan Liu
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Yan Jiao
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Xiqun Zheng
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
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Oleandro E, Stanzione M, Buonocore GG, Lavorgna M. Zein-Based Nanoparticles as Active Platforms for Sustainable Applications: Recent Advances and Perspectives. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:414. [PMID: 38470745 DOI: 10.3390/nano14050414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 02/06/2024] [Accepted: 02/09/2024] [Indexed: 03/14/2024]
Abstract
Nanomaterials, due to their unique structural and functional features, are widely investigated for potential applications in a wide range of industrial sectors. In this context, protein-based nanoparticles, given proteins' abundance, non-toxicity, and stability, offer a promising and sustainable methodology for encapsulation and protection, and can be used in engineered nanocarriers that are capable of releasing active compounds on demand. Zein is a plant-based protein extracted from corn, and it is biocompatible, biodegradable, and amphiphilic. Several approaches and technologies are currently involved in zein-based nanoparticle preparation, such as antisolvent precipitation, spray drying, supercritical processes, coacervation, and emulsion procedures. Thanks to their peculiar characteristics, zein-based nanoparticles are widely used as nanocarriers of active compounds in targeted application fields such as drug delivery, bioimaging, or soft tissue engineering, as reported by others. The main goal of this review is to investigate the use of zein-based nanocarriers for different advanced applications including food/food packaging, cosmetics, and agriculture, which are attracting researchers' efforts, and to exploit the future potential development of zein NPs in the field of cultural heritage, which is still relatively unexplored. Moreover, the presented overview focuses on several preparation methods (i.e., antisolvent processes, spry drying), correlating the different analyzed methodologies to NPs' structural and functional properties and their capability to act as carriers of bioactive compounds, both to preserve their activity and to tune their release in specific working conditions.
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Affiliation(s)
- Emilia Oleandro
- Institute of Polymers, Composites and Biomaterials-CNR, Piazzale E. Fermi 1, 80055 Portici, Italy
| | - Mariamelia Stanzione
- Institute of Polymers, Composites and Biomaterials-CNR, Piazzale E. Fermi 1, 80055 Portici, Italy
| | | | - Marino Lavorgna
- Institute of Polymers, Composites and Biomaterials-CNR, Piazzale E. Fermi 1, 80055 Portici, Italy
- Institute of Polymers, Composites and Biomaterials-CNR, Via Previati 1/E, 23900 Lecco, Italy
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9
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Sip S, Sip A, Miklaszewski A, Żarowski M, Cielecka-Piontek J. Zein as an Effective Carrier for Hesperidin Delivery Systems with Improved Prebiotic Potential. Molecules 2023; 28:5209. [PMID: 37446871 DOI: 10.3390/molecules28135209] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/30/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Hesperidin is a polyphenol derived from citrus fruits that has a broad potential for biological activity and the ability to positively modify the intestinal microbiome. However, its activity is limited by its low solubility and, thus, its bioavailability-this research aimed to develop a zein-based hesperidin system with increased solubility and a sustained release profile. The study used triple systems enriched with solubilizers to maximize solubility. The best system was the triple system hesperidin-zein-Hpβ-CD, for which the solubility improved by more than six times. A significant improvement in the antioxidant activity and the ability to inhibit α-glucosidase was also demonstrated, due to an improved solubility. A release profile analysis was performed in the subsequent part of the experiments, confirming the sustained release profile of hesperidin, while improving the solubility. Moreover, the ability of selected probiotic bacteria to metabolize hesperidin and the effect of this flavonoid compound on their growth were investigated.
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Affiliation(s)
- Szymon Sip
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland
| | - Anna Sip
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland
| | - Andrzej Miklaszewski
- Institute of Materials Science and Engineering, Poznan University of Technology, Jana Pawła II 24, 61-138 Poznan, Poland
| | - Marcin Żarowski
- Department of Developmental Neurology, Poznan University of Medical Sciences, Przybyszewski 49, 60-355 Poznan, Poland
| | - Judyta Cielecka-Piontek
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland
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10
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Wang R, Zeng MQ, Wu YW, Teng YX, Wang LH, Li J, Xu FY, Chen BR, Han Z, Zeng XA. Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment. Food Chem 2023; 424:136386. [PMID: 37236083 DOI: 10.1016/j.foodchem.2023.136386] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 04/18/2023] [Accepted: 05/13/2023] [Indexed: 05/28/2023]
Abstract
In this study, soy protein isolate (SPI) was modified by a pulsed electric field (PEF) combined with pH shifting treatment (10 kV/cm, pH 11) to prepare SPI nanoparticles (PSPI11) for efficient loading of lutein. The results showed that when the mass ratio of SPI to lutein was 25:1, the encapsulation efficiency of lutein in PSPI11 increased from 54% to 77%, and the loading capacity increased by 41% compared to the original SPI. The formed SPI-lutein composite nanoparticles (PSPI11-LUTNPs) had smaller, more homogeneous sizes and larger negative charges than SPI7-LUTNPs. The combined treatment favored the unfolding of the SPI structure and could expose its interior hydrophobic groups to bind with lutein. Nanocomplexation with SPIs significantly improved the solubility and stability of lutein, with PSPI11 showing the greatest improvement. As a result, PEF combined with pH shifting pretreatment is an effective method for developing SPI nanoparticles loaded and protected with lutein.
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Affiliation(s)
- Rui Wang
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China
| | - Man-Qin Zeng
- Shien-Ming Wu School of Intelligent Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yu-Wei Wu
- Faculty of Foreign Lauguages, Guangdong Baiyun University, Guangzhou 510641, China
| | - Yong-Xin Teng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China
| | - Lang-Hong Wang
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China
| | - Jian Li
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Fei-Yue Xu
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China
| | - Bo-Ru Chen
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China
| | - Zhong Han
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China
| | - Xin-An Zeng
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Shien-Ming Wu School of Intelligent Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
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11
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Asokan V, Yelleti G, Bhat C, Bajaj M, Banerjee P. A novel peptide isolated from Catla skin collagen acts as a self-assembling scaffold promoting nucleation of calcium-deficient hydroxyapatite nanocrystals. J Biochem 2023; 173:197-224. [PMID: 36494197 DOI: 10.1093/jb/mvac103] [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: 05/28/2022] [Revised: 11/23/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
Catla collagen hydrolysate (CH) was fractionated by chromatography and each fraction was subjected to HA nucleation, with the resultant HA-fraction composites being scored based on the structural and functional group of the HA formed. The process was repeated till a single peptide with augmented HA nucleation capacity was obtained. The peptide (4.6 kDa), exhibited high solubility, existed in polyproline-II conformation and displayed a dynamic yet stable hierarchical self-assembling property. The 3D modelling of the peptide revealed multiple calcium and phosphate binding sites and a high propensity to self-assemble. Structural analysis of the peptide-HA crystals revealed characteristic diffraction planes of HA with mineralization following the (002) plane, retention of the self-assembled hierarchy of the peptide and intense ionic interactions between carboxyl groups and calcium. The peptide-HA composite crystals were mostly of 25-40 nm dimensions and displayed 79% mineralization, 92% crystallinity, 39.25% porosity, 12GPa Young's modulus and enhanced stability in physiological pH. Cells grown on peptide-HA depicted faster proliferation rates and higher levels of osteogenic markers. It was concluded that the prerequisite for HA nucleation by a peptide included: a conserved sequence with a unique charge topology allowing calcium chelation and its ability to form a dynamic self-assembled hierarchy for crystal propagation.
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Affiliation(s)
- Vishwadeep Asokan
- Department of Biochemistry, School of Basic and Applied Sciences, Dayananda Sagar University, Bangalore, Karnataka 560078, India
| | - Geethika Yelleti
- Department of Biochemistry, School of Basic and Applied Sciences, Dayananda Sagar University, Bangalore, Karnataka 560078, India
| | - Chetna Bhat
- Department of Biochemistry, School of Basic and Applied Sciences, Dayananda Sagar University, Bangalore, Karnataka 560078, India
| | - Mayur Bajaj
- School of Biological Sciences, Indian Institute of Science Education and Research, Tirupati, Andhra Pradesh 517507, India
| | - Pradipta Banerjee
- Department of Biochemistry, School of Basic and Applied Sciences, Dayananda Sagar University, Bangalore, Karnataka 560078, India
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12
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Wu R, Qie X, Wang Z, Chen Q, Zeng M, Chen J, Qin F, He Z. Improved Light and In Vitro Digestive Stability of Lutein-Loaded Nanoparticles Based on Soy Protein Hydrolysates via Pepsin. Foods 2022; 11:foods11223635. [PMID: 36429227 PMCID: PMC9689512 DOI: 10.3390/foods11223635] [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: 10/16/2022] [Revised: 11/07/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
In order to improve the water solubility and stability of lutein, soy protein isolates (SPI) and their hydrolysates via pepsin (PSPI) and alcalase (ASPI) were used as nanocarriers for lutein to fabricate the lutein-loaded nanoparticles (LNPS) of SPI, PSPI, and ASPI. The encapsulation properties, light, and in vitro digestive stability of lutein in nanoparticles, and protein-lutein interactions were investigated. Compared with SPI-LNPS and ASPI-LNPS, PSPI-LNPS was characterized by uniform morphology (approximately 115 nm) with a lower polydispersity index (approximately 0.11) and higher lutein loading capacity (17.96 μg/mg protein). In addition, PSPI-LNPS presented the higher lutein retention rate after light exposure (85.05%) and simulated digestion (77.73%) than the unencapsulated lutein and SPI-LNPS. Fluorescence spectroscopy revealed that PSPI had stronger hydrophobic interaction with lutein than SPI, which positively correlated with their beneficial effects on the light and digestive stability of lutein. This study demonstrated that PSPI possessed significant potential for lutein delivery.
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Affiliation(s)
- Renyi Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Xuejiao Qie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel.: +86-(51)-085919065
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13
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Majura JJ, Cao W, Chen Z, Htwe KK, Li W, Du R, Zhang P, Zheng H, Gao J. The current research status and strategies employed to modify food-derived bioactive peptides. Front Nutr 2022; 9:950823. [PMID: 36118740 PMCID: PMC9479208 DOI: 10.3389/fnut.2022.950823] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 08/17/2022] [Indexed: 01/10/2023] Open
Abstract
The ability of bioactive peptides to exert biological functions has mainly contributed to their exploitation. The exploitation and utilization of these peptides have grown tremendously over the past two decades. Food-derived peptides from sources such as plant, animal, and marine proteins and their byproducts constitute a more significant portion of the naturally-occurring peptides that have been documented. Due to their high specificity and biocompatibility, these peptides serve as a suitable alternative to pharmacological drugs for treating non-communicable diseases (such as cardiovascular diseases, obesity, and cancer). They are helpful as food preservatives, ingredients in functional foods, and dietary supplements in the food sector. Despite their unique features, the application of these peptides in the clinical and food sector is to some extent hindered by their inherent drawbacks such as toxicity, bitterness, instability, and susceptibility to enzymatic degradation in the gastrointestinal tract. Several strategies have been employed to eliminate or reduce the disadvantages of peptides, thus enhancing the peptide bioactivity and broadening the opportunities for their applications. This review article focuses on the current research status of various bioactive peptides and the strategies that have been implemented to overcome their disadvantages. It will also highlight future perspectives regarding the possible improvements to be made for the development of bioactive peptides with practical uses and their commercialization.
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Affiliation(s)
- Julieth Joram Majura
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing, Zhanjiang, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing, Zhanjiang, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Kyi Kyi Htwe
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Wan Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
| | - Ran Du
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
| | - Pei Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing, Zhanjiang, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing, Zhanjiang, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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14
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Peng F, Jin Y, Wang K, Wang X, Xiao Y, Xu H. Glycosylated Zein Composite Nanoparticles for Efficient Delivery of Betulinic Acid: Fabrication, Characterization, and In Vitro Release Properties. Foods 2022; 11:foods11172589. [PMID: 36076775 PMCID: PMC9455462 DOI: 10.3390/foods11172589] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/12/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Betulinic acid (BA) has anti-inflammatory, antioxidative stress, and antitumor activities, but BA bioavailability is low due to its poor water solubility and short half-life. This study aimed to construct a BA delivery system to improve its utilization in vitro. Glycosylated zein (G-zein) was prepared using the wet heating method, and BA-loaded zein composite nanoparticles were prepared using the antisolvent method. Compared to zein, G-zein had the advantages of higher solubility and lower surface hydrophobicity. The encapsulation efficiency of G-zein@BA reached over 80% when the BA concentration was 1 mg/mL. Compared to zein@BA nanoparticles, G-zein@BA was characterized by smaller droplets, higher encapsulation efficiency, and a more stable morphology. The sustained release and solubility of G-zein@BA nanoparticles were also superior to those of zein@BA. Compared with free BA, the dispersions of zein@BA and G-zein@BA nanoparticles in water increased 2.27- and 2.91-fold, respectively. In addition, zein@BA and G-zein@BA nanoparticles markedly inhibited the proliferation of HepG2 cells. This study provides new insights into the structural properties and antitumor activity of BA composite nanoparticles to aid in the development of zein particles as functional materials to deliver bioactive compounds.
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Affiliation(s)
- Fei Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yu Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiaojing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yaqing Xiao
- Food Processing Research Institute, Anhui Engineering Laboratory for Agro-Products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
- Correspondence: (Y.X.); (H.X.)
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Correspondence: (Y.X.); (H.X.)
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15
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Jiao Y, Zhao Y, Chang Y, Ma Z, Kobayashi I, Nakajima M, Neves MA. Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers. Front Nutr 2022; 9:822053. [PMID: 35711552 PMCID: PMC9196885 DOI: 10.3389/fnut.2022.822053] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Accepted: 01/24/2022] [Indexed: 11/18/2022] Open
Abstract
Although natural emulsifiers often have many drawbacks when used alone, their emulsifying ability and stability can usually be improved unexpectedly when used in combination. In this study, monodisperse emulsions stabilized by combining two natural protein emulsifiers, i.e., whey protein isolate (WPI) and sodium caseinate (SC), in different proportions were prepared using microchannel (MC) emulsification. The influences of temperature, pH, ionic strength, and storage time on the microstructure and stability of the emulsions were examined. Analysis of the microstructure and droplet size distribution revealed that the WPI-, SC-, and mixed protein-stabilized emulsions exhibited uniform droplet distribution. The droplet size and ξ-potential of the MC emulsions stabilized by mixed protein emulsifiers were higher than those of the emulsions stabilized by WPI or SC separately. The emulsions stabilized by the two types of proteins and mixed emulsifiers had better stability under high salt concentrations than the synthetic emulsifier Tween 20. WPI-SC-stabilized emulsions were more resistant to high temperatures (70–90°C) and exhibited excellent stabilization than those stabilized by WPI and SC, which was attributed to the more sufficient coverage provided by the two types of protein emulsifier layers and better protein adsorption at the oil-water interface. These results indicate that WPI-SC is a potential stabilizer for MC emulsion requirements. This study provides a basis for the formulation of monodisperse and stable natural emulsion systems.
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Affiliation(s)
- Yan Jiao
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.,College of Food and Biological Engineering, Qiqihar University, Qiqihar, China
| | - Yuntai Zhao
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Ying Chang
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, China
| | - Zhaoxiang Ma
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.,Biobased Chemistry and Technology, Wageningen University and Research, Wageningen, Netherlands
| | - Isao Kobayashi
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Mitsutoshi Nakajima
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.,Alliance for Research on Mediterranean and North Africa (ARENA), University of Tsukuba, Tsukuba, Japan
| | - Marcos A Neves
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.,Alliance for Research on Mediterranean and North Africa (ARENA), University of Tsukuba, Tsukuba, Japan
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16
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Liu XL, Wang JT, Liu Y, Cui N, Wang DY, Zheng XQ. Conjugation of the glutelin hydrolysates-glucosamine by transglutaminase and functional properties and antioxidant activity of the products. Food Chem 2022; 380:132210. [DOI: 10.1016/j.foodchem.2022.132210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 01/18/2022] [Accepted: 01/18/2022] [Indexed: 11/04/2022]
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17
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De Marco I. Zein Microparticles and Nanoparticles as Drug Delivery Systems. Polymers (Basel) 2022; 14:polym14112172. [PMID: 35683844 PMCID: PMC9182932 DOI: 10.3390/polym14112172] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 05/24/2022] [Indexed: 12/18/2022] Open
Abstract
Zein is a natural, biocompatible, and biodegradable polymer widely used in the pharmaceutical, biomedical, and packaging fields because of its low water vapor permeability, antibacterial activity, and hydrophobicity. It is a vegetal protein extracted from renewable resources (it is the major storage protein from corn). There has been growing attention to producing zein-based drug delivery systems in the recent years. Being a hydrophobic biopolymer, it is used in the controlled and targeted delivery of active principles. This review examines the present-day landscape of zein-based microparticles and nanoparticles, focusing on the different techniques used to obtain particles, the optimization of process parameters, advantages, disadvantages, and final applications.
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Affiliation(s)
- Iolanda De Marco
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Salerno, Italy
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18
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Han H, Jiao Y, Chang Y, Cheng Y, Shi L. Glycosylation of Zein Hydrolysate as a Nanocarrier for Lutein Delivery: Preparation and Stability. Front Pharmacol 2022; 13:905059. [PMID: 35586048 PMCID: PMC9108384 DOI: 10.3389/fphar.2022.905059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Accepted: 04/19/2022] [Indexed: 11/13/2022] Open
Abstract
Lutein is a functional carotenoid that has a wide range of physiological benefits in humans. However, it easily degrades and becomes inactivated during storage and processing, resulting in low bioavailability. The development of new nanocarriers can effectively improve the stability and biological activity of lutein. In this study, zein hydrolysate (ZH) carriers were glycosylated with glucosamine (GLU) under the action of transglutaminase, and lutein-loaded glycosylated ZH nanoparticles (GZH-LUT) were constructed by liquid–liquid dispersion. The results showed that the GZH-LUT particles had a narrow size distribution in the range of 200–300 nm and a decreased zeta potential and polydispersity index. In particular, GZH trapped lutein more efficiently than ZH. In addition, GZH-LUT had better physical and chemical properties, including better water solubility, oxidative stability, and environmental stability than free lutein and ZH-LUT. These results indicate that glycosylated zein hydrolysate has the potential to be used as a novel protein-based nanocarrier to enhance the solubility and stability of lutein, which can further improve its bioavailability.
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19
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Yu N, Shao S, Huan W, Ye Q, Nie X, Lu Y, Meng X. Preparation of novel self-assembled albumin nanoparticles from Camellia seed cake waste for lutein delivery. Food Chem 2022; 389:133032. [PMID: 35490515 DOI: 10.1016/j.foodchem.2022.133032] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 03/19/2022] [Accepted: 04/19/2022] [Indexed: 01/22/2023]
Abstract
The potential utilization value of Camellia seed cake was explored by extracting albumin (CSCA) to develop nanoparticles for lutein delivery. First, thermal property and amphiphilicity of CSCA were evaluated to guide nanoparticle preparation. Next, CSCA nanoparticles modified with chitosan (CS) were prepared through a thermally induced self-assembly method derived by electrostatic attraction and hydrophobic interaction. The optimized nanoparticles were prepared from CSCA:CS at a mass ratio of 2:1 with pH of 4.5, and an incubation temperature and time of 80 ℃ and 10 min, respectively. The nanoparticles had the highest effective loading capacity for lutein at 5.89 ± 0.78%, and the corresponding encapsulation efficiency was 43.82 ± 5.69%. The storage stability of lutein was improved by nanoparticle loading, and the bioaccessibility of lutein in simulated intestinal digestion increased from 26.8 ± 4.4% to 57.3 ± 9.6% after encapsulation into nanoparticles. These findings may facilitate the development of new and sustainable proteins from plant waste for delivery system applications.
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Affiliation(s)
- Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Shengxin Shao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Weiwei Huan
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou 311300, Zhejiang, China
| | - Qin Ye
- Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou 310014, Zhejiang, China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China.
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20
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Development of composite nanoparticles from gum Arabic and carboxymethylcellulose-modified Stauntonia brachyanthera seed albumin for lutein delivery. Food Chem 2022; 372:131269. [PMID: 34655829 DOI: 10.1016/j.foodchem.2021.131269] [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: 03/10/2021] [Revised: 08/16/2021] [Accepted: 09/28/2021] [Indexed: 11/21/2022]
Abstract
Lutein is a carotenoid with several beneficial functions, but its poor water solubility, chemical instability, and low bioavailability limits its application. To overcome these shortcomings, self-assembly composite nanoparticles from Stauntonia brachyanthera seed albumin (SBSA), gum Arabic (GA), and carboxymethylcellulose (CMC) were developed for lutein encapsulation. Firstly, SBSA was extracted from seeds and its physicochemical properties were evaluated. Followingly, the nanoparticles were prepared with SBSA through a heat induced self-assembly method which were modified by GA and CMC. The nanoparticles exhibited good storage, pH, and salt stability. Hydrogen bonds, hydrophobic interactions, and electrostatic interactions were proved to derive the formation of nanoparticles. The maximum effective loading capacity (LC) of the lutein in nanoparticles was 0.92 ± 0.01% with an encapsulation efficiency (EE) at 83.95 ± 0.98%. Heat stability and storage stability of lutein were significantly enhanced after encapsulation into nanoparticles. In addition, the bioaccessibility of lutein increased from 17.50 ± 2.60% to 46.80 ± 4.70% after encapsulation into nanoparticles.
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21
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Yuan Y, Ma M, Wang D, Xu Y. A review of factors affecting the stability of zein-based nanoparticles loaded with bioactive compounds: from construction to application. Crit Rev Food Sci Nutr 2022; 63:7529-7545. [PMID: 35253532 DOI: 10.1080/10408398.2022.2047881] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Zein-based nanoparticles loaded with bioactive compounds have positive prospects in the food industry, but an important limiting factor for development is colloidal instability. Currently, extensive researches are focused on solving the instability of zein nanoparticles, but since the beginning of the studies, there has not been a summary of the factors affecting the stability of zein-based nanoparticles. In the present work, the factors were reviewed comprehensively from the perspective of carrier construction and application evaluation. The former mainly includes type, quantity, and characteristics of biopolymer, the mass ratio of biopolymer/bioactive compound to zein, blending sequence of biopolymer, and location of encapsulated bioactive compounds. The latter mainly includes pH, heating, ionic strength, storage, freeze-drying, and gastrointestinal digestion. The former is the prerequisite for the success of the latter. The challenge is that stability research is limited to the laboratory level, and it is difficult to ensure that the stability results are suitable for commercial food matrices due to their complexity. At the laboratory level, the future trends are the influence of external energy and the cross-complexity and uniformity of stability research. The review is expected to provide systematic understanding and guidance for the development of zein-based nanoparticles stability.
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Affiliation(s)
- Yongkai Yuan
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Mengjie Ma
- School of Medicine and Pharmacy, Ocean University of China, Qingdao, People's Republic of China
| | - Dongfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
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22
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Chang Y, Jiao Y, Li DJ, Liu XL, Han H. Glycosylated zein as a novel nanodelivery vehicle for lutein. Food Chem 2021; 376:131927. [PMID: 34971886 DOI: 10.1016/j.foodchem.2021.131927] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 12/16/2021] [Accepted: 12/19/2021] [Indexed: 11/20/2022]
Abstract
Glucosamine-glycosylated zein (GLZ) generated by transglutaminase was developed as a novel delivery vehicle to prepare lutein-loaded glycosylated zein nanoparticles (GLZ-LUT). GLZ-LUT exhibited a polydispersed spherical microstructure, lutein was embedded into GLZ to form nanocomplexes via self-assembly, they had a lower zeta potential and an average particle size of less than 200 nm. Compared to lutein-loaded zein nanoparticles (Zein-LUT), the lutein entrapment efficiency of GLZ-LUT was increased from 81.55% to 89.60%. Infrared spectroscopy (FTIR) analysis results confirmed that zein was successfully modified and that lutein was encapsulated by hydrophobic zein and GLZ. Moreover, GLZ showed significantly higher solubilization of lutein than Zein-LUT and significantly improved the in vitro release of lutein in the simulated gastrointestinal tract. The in vitro antioxidant activity of lutein was also enhanced by the encapsulation of zein and glycosylated zein. These findings indicated that GLZ represent a potentially efficient and promising nanodelivery carrier for lutein compounds.
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Affiliation(s)
- Ying Chang
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Yan Jiao
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.
| | - Da-Jing Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Xiao-Lan Liu
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - He Han
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
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Effect of Ca 2+ cross-linking on the properties and structure of lutein-loaded sodium alginate hydrogels. Int J Biol Macromol 2021; 193:53-63. [PMID: 34688674 DOI: 10.1016/j.ijbiomac.2021.10.114] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 11/21/2022]
Abstract
In order to construct nano-lutein hydrogels with sustained release properties, the basic properties and structure of nano-lutein hydrogels cross-linked with different concentrations of Ca2+ were investigated. The results showed that the highest loading capacity for lutein reached 770.88 μg/g, while the encapsulation efficiency was as high as 99.39%. When Ca2+ concentration was lower than 7.5 mM, the filling of lutein nanoparticles reduced the hardness and gumminess of the hydrogel. The resilience and cohesiveness of the hydrogel decreased as the concentration of Ca2+ increased. Filling with lutein nanoparticles and increasing Ca2+ concentration both increased the G' and G″. The hydrogel loaded with lutein showed different swelling properties in different pH environments, the filling of lutein nanoparticles inhibited the swelling of the hydrogel. When Ca2+ concentration was greater than 7.5 mM, the cut-off amount of lutein on the surface of the Ca2+ cross-linked hydrogel was larger. The digestive enzymes quickly degraded the hydrogel structure, resulting in a high initial release of lutein. DSC and FTIR results showed that lutein nanoparticles were mainly physically trapped in the hydrogel network structure. Lutein nanoparticles and excessive Ca2+ affected the stability of cross-linked ionic bonds in the hydrogel, thereby reducing its thermodynamic stability.
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Liang Q, Sun X, Raza H, Aslam Khan M, Ma H, Ren X. Fabrication and characterization of quercetin loaded casein phosphopeptides-chitosan composite nanoparticles by ultrasound treatment: Factor optimization, formation mechanism, physicochemical stability and antioxidant activity. ULTRASONICS SONOCHEMISTRY 2021; 80:105830. [PMID: 34800840 PMCID: PMC8605428 DOI: 10.1016/j.ultsonch.2021.105830] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/05/2021] [Accepted: 11/12/2021] [Indexed: 05/30/2023]
Abstract
Ultrasound treatment was used to successfully prepare Quercetin (Qu)-loaded Casein phosphopeptides (CPP)/chitosan (CS) nanoparticles. Compared with the control, the above ternary nanoparticles with the smallest size (241.27 nm, decreased by 34.32%), improved encapsulation efficiency of Qu (78.55%, increased by 22.12%) when prepared under following conditions: ultrasonic frequency, 20/35/50 kHz; the power density, 80 W/L; the time, 20 min, and the intermittent ratio, 20 s/5s. Electrostatic interactions, hydrogen bonding, and hydrophobic interactions were the main driving forces for nanoparticles formulation, which were strengthened by ultrasound treatment. The compact, homogeneous and spherical composite nanoparticles obtained by sonication were clearly observed by scanning electron microscope and atomic force microscope. The environmental stability (NaCl, pH, exposure time, storage time, and simulated gastrointestinal digestion) and antioxidant activity of the ternary nanoparticles were remarkably enhanced after ultrasonic treatment. Furthermore, the ternary nanoparticles prepared by ultrasound exhibited excellent stability in simulated gastrointestinal digestion. The above results indicate that ultrasound not only increases the loading of the nanoparticles on bioactive substances but also improves the environmental stability and antioxidant activity of the formed nanoparticles. Ultrasound-assisted preparation of nanoparticles loaded with bioactive substances could be well used in the functional food and beverage industry.
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Affiliation(s)
- Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
| | - Xinru Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Husnain Raza
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Muhammad Aslam Khan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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25
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Chae SY, Shin MC, Jeon S, Kang MS, Han DW, Hong SW. A Simple Route to the Complexation of Lutein with Reduced Graphene Oxide Nanocarriers and Antioxidant Protection Against Blue Light. Int J Nanomedicine 2021; 16:6843-6860. [PMID: 34675511 PMCID: PMC8505195 DOI: 10.2147/ijn.s320790] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 09/11/2021] [Indexed: 01/05/2023] Open
Abstract
BACKGROUND The excellent physicochemical properties of graphene-based materials, including graphene oxide (GO) and reduced GO (rGO), offer significant technological potential as multifunctional nanomaterials in biomedical fields. Lutein is a type of carotenoid that forms human macular pigments in the retina, where it inhibits harmful blue light and contributes to the strengthening of the antioxidant defense of retinal pigment epithelium cells. METHODS Synthesis of the Lutein-rGO (Lu-rGO) complex was carried out for the optimized concentration. Then characterization of material was analyzed through ultraviolet-visible spectrophotometer (UV-Vis spectra), Fourier-transform infrared spectroscopy (FT-IR), Raman spectroscopy, x-ray photoelectron spectroscopy (XPS), transmission electron microscopy (TEM). Antioxidant activity of Lu-rGO complex was measured by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2.2-diphenyl-1-picrylhydrazyl (DPPH), glutathione (GSH) oxidation assay. Then, oxidative stress induction by blue light and analyzed intracellular reactive oxygen species (ROS). RESULTS AND CONCLUSION Based on the FT-IR measurement, the reduction efficiency defined by area was found to be 87.3%, the ID/IG ratio of 0.98 demonstrated by the Lu-rGO complex in the Raman spectrum was slightly higher than that of the original GO. The exhibited significant decrease in the peak intensities of the oxygen functional groups of the XPS spectra of the Lu-rGO complex was observed compared with the GO. In the TEM image for the Lu-rGO complex, folded and wrinkled nanostructures over the lutein-covered rGO surface were evidenced by tight molecular binding. The Lu-rGO complex provided superior DPPH and ABTS radical scavenging activity than GO and lutein alone, and the oxidation of GSH was suppressed. It was confirmed that the content of intracellular ROS and lysosomes, increased by blue light, was reduced after treatment with the Lu-rGO complex on ARPE-19 cells. In summary, graphene-based nanocarriers could function as preventative antioxidants during photochemical ROS generation based on the mechanism of antioxidant action.
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Affiliation(s)
- Seon Yeong Chae
- Research Center for Dielectric and Advanced Matter Physics, Pusan National University, Busan, 46241, Republic of Korea
| | - Min Chan Shin
- Department of Cogno-Mechatronics Engineering, Department of Optics and Mechatronics Engineering, College of Nanoscience and Nanotechnology, Pusan National University, Busan, 46241, Republic of Korea
| | - Sangheon Jeon
- Department of Cogno-Mechatronics Engineering, Department of Optics and Mechatronics Engineering, College of Nanoscience and Nanotechnology, Pusan National University, Busan, 46241, Republic of Korea
| | - Moon Sung Kang
- Department of Cogno-Mechatronics Engineering, Department of Optics and Mechatronics Engineering, College of Nanoscience and Nanotechnology, Pusan National University, Busan, 46241, Republic of Korea
| | - Dong-Wook Han
- Department of Cogno-Mechatronics Engineering, Department of Optics and Mechatronics Engineering, College of Nanoscience and Nanotechnology, Pusan National University, Busan, 46241, Republic of Korea
| | - Suck Won Hong
- Department of Cogno-Mechatronics Engineering, Department of Optics and Mechatronics Engineering, College of Nanoscience and Nanotechnology, Pusan National University, Busan, 46241, Republic of Korea
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Ma XY, Chen XX, Ma MY, Xu Y, Wu XM, Mu GQ, Zhu XM. Lutein transport systems loaded with rice protein-based self-assembled nanoparticles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101061] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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27
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Effect of sophorolipid on the curcumin-loaded ternary composite nanoparticles self-assembled from zein and chondroitin sulfate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106493] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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28
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Fernandes EJ, Poetini MR, Barrientos MS, Bortolotto VC, Araujo SM, Santos Musachio EA, De Carvalho AS, Leimann FV, Gonçalves OH, Ramborger BP, Roehrs R, Prigol M, Guerra GP. Exposure to lutein-loaded nanoparticles attenuates Parkinson's model-induced damage in Drosophila melanogaster: Restoration of dopaminergic and cholinergic system and oxidative stress indicators. Chem Biol Interact 2021; 340:109431. [PMID: 33716020 DOI: 10.1016/j.cbi.2021.109431] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 01/27/2021] [Accepted: 02/27/2021] [Indexed: 12/12/2022]
Abstract
Parkinson's is a neurodegenerative disease, characterized by the loss of dopaminergic neurons, cholinergic alterations and oxidative damages. Lutein is widely known by its antioxidants properties. In the present study, we investigated whether lutein-loaded nanoparticles protects against locomotor damage and neurotoxicity induced by Parkinson's disease model in Drosophila melanogaster, as well as possible mechanisms of action. First, the nanoparticles were characterized by physicochemical methods, demonstrating that water affinity was improved by the encapsulation of lutein into the polymeric encapsulant matrix. The fruit flies of 1-4 days old were divided into four groups and exposed to a standard diet (control), a diet containing either rotenone (500 μM), lutein-loaded nanoparticles (6 μM) or rotenone (500 μM) and lutein-loaded nanoparticles (6 μM) for 7 days. The survival percentage was assessed, the flies were submitted to negative geotaxis, open field tasks and the determination of dopamine levels, tyrosine hydroxylase (TH) and acetylcholinesterase activities and oxidative stress indicators (superoxide dismutase, catalase, thiobarbituric acid reactive substances and glutathione S-transferase) were carried out. The exposure to lutein-loaded nanoparticles protected against locomotor damage and the decrease survival rate induced by rotenone, besides, it restored the dopamine levels, TH and acetylcholinesterase activities and oxidative stress indicators. These results provide evidence that lutein-loaded nanoparticles are an alternative treatment for rotenone-induced damage, and suggest the involvement of dopaminergic and cholinergic system and oxidative stress.
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Affiliation(s)
- Eliana Jardim Fernandes
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal Do Pampa - Campus Itaqui, 97650-000, Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000, Uruguaiana, RS, Brazil
| | - Marcia Rósula Poetini
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal Do Pampa - Campus Itaqui, 97650-000, Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000, Uruguaiana, RS, Brazil
| | - Magna Sotelo Barrientos
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal Do Pampa - Campus Itaqui, 97650-000, Itaqui, RS, Brazil
| | - Vandreza Cardoso Bortolotto
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal Do Pampa - Campus Itaqui, 97650-000, Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000, Uruguaiana, RS, Brazil
| | - Stífani Machado Araujo
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal Do Pampa - Campus Itaqui, 97650-000, Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000, Uruguaiana, RS, Brazil
| | - Elize Aparecida Santos Musachio
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal Do Pampa - Campus Itaqui, 97650-000, Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000, Uruguaiana, RS, Brazil
| | - Amarilis Santos De Carvalho
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná - Campus Campo Mourão, 87301-006, Campo Mourão, PR, Brazil
| | - Fernanda Vitória Leimann
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná - Campus Campo Mourão, 87301-006, Campo Mourão, PR, Brazil
| | - Odinei Hess Gonçalves
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná - Campus Campo Mourão, 87301-006, Campo Mourão, PR, Brazil
| | - Bruna Piaia Ramborger
- Grupo Interdisciplinar de Pesquisa em Prática de Ensino (GIPPE), Universidade Federal do Pampa - Campus Uruguaiana, 97508-000, Uruguaiana, RS, Brazil
| | - Rafael Roehrs
- Grupo Interdisciplinar de Pesquisa em Prática de Ensino (GIPPE), Universidade Federal do Pampa - Campus Uruguaiana, 97508-000, Uruguaiana, RS, Brazil
| | - Marina Prigol
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal Do Pampa - Campus Itaqui, 97650-000, Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000, Uruguaiana, RS, Brazil
| | - Gustavo Petri Guerra
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal Do Pampa - Campus Itaqui, 97650-000, Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000, Uruguaiana, RS, Brazil.
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29
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Lan M, Fu Y, Dai H, Ma L, Yu Y, Zhu H, Wang H, Zhang Y. Encapsulation of β-carotene by self-assembly of rapeseed meal-derived peptides: Factor optimization and structural characterization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110456] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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30
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Chitosan-sodium alginate-fatty acid nanocarrier system: Lutein bioavailability, absorption pharmacokinetics in diabetic rat and protection of retinal cells against H 2O 2 induced oxidative stress in vitro. Carbohydr Polym 2021; 254:117409. [PMID: 33357895 DOI: 10.1016/j.carbpol.2020.117409] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 11/06/2020] [Accepted: 11/15/2020] [Indexed: 11/21/2022]
Abstract
Aiming to enhance therapeutic efficiency of lutein, lutein loaded chitosan-sodium alginate (CS-SA) based nanocarrier system (LNCs) were prepared and evaluated for lutein bioavailability and pharmacokinetics in diabetic rats in comparison to micellar lutein (control). Further, cytotoxicity, cellular uptake and protective activity against H2O2 induced oxidative stress in ARPE-19 cells were studied. Results revealed that LNCs displayed maximal lutein AUC in plasma, liver and eye respectively in normal (3.1, 2.7 and 5.2 folds) and diabetic (7.3, 3.4 and 2.8 folds) rats. Lutein from LNCs exhibited a higher half-life time, mean residence time and slow clearance from the plasma, indicating prolonged circulation compared to control. In ARPE-19 cells, pre-treatment with LNCs (10 μM) have significantly attenuated H2O2 induced cell death, intracellular ROS and mitochondrial membrane potential compared to control. In conclusion, LNCs improve the lutein bioavailability in conditions like diabetes, diabetic retinopathy and cataract to curtail oxidative stress in retinal cells.
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31
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Yuan Y, Huang J, He S, Ma M, Wang D, Xu Y. One-step self-assembly of curcumin-loaded zein/sophorolipid nanoparticles: physicochemical stability, redispersibility, solubility and bioaccessibility. Food Funct 2021; 12:5719-5730. [PMID: 34115089 DOI: 10.1039/d1fo00942g] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Curcumin, a polyphenolic compound isolated from turmeric, exhibits various biological activities. The application of this nutraceutical in foods, however, is limited due to its extreme hydrophobicity, inferior stability, and poor bioaccessibility. The purpose of this paper is to prepare alcohol-free curcumin-loaded zein/sophorolipid nanoparticles (Cur-Z/SNPs) by one-step self-assembly to overcome the abovementioned challenges of curcumin. In detail, Cur-Z/SNPs were formed by mixing curcumin, zein, and sophorolipid under neutral conditions without any organic reagents or high energy equipment. The encapsulation efficiency and loading capacity of Cur-Z/SNPs were 94.08% and 11.50%, respectively. The spherical shape of Cur-Z/SNPs was observed by using a transmission electron microscope. The self-assembly mechanism involved hydrogen bonding, hydrophobic and electrostatic interactions, and the crystalline nature of curcumin changed to amorphous during self-assembly. Cur-Z/SNPs enhanced the zein denaturation resistance. They exhibited complete redispersibility and improved the aqueous solubility by approximately 246 times compared with free curcumin. The fresh Cur-Z/SNPs exhibited physicochemical stability at pH 5.0-8.0, ionic strength within 250 mM, and storage at 25 °C and 4 °C for 30 days. Notably, Cur-Z/SNPs could achieve excellent storage stability at room temperature as compared to those at refrigeration. Furthermore, lyophilization had a positive effect on storage stability, did not change the pH stability, and slightly reduced the ionic strength stability. Besides, Cur-Z/SNPs increased the 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH˙) scavenging capacity compared to free curcumin. The bioaccessibility of curcumin was increased by about 6 times by Cur-Z/SNPs. These findings provided new insight into the application of hydrophobic nutrients in alcohol-free functional foods.
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Affiliation(s)
- Yongkai Yuan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China.
| | - Jiawei Huang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China.
| | - Shuguang He
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China.
| | - Mengjie Ma
- School of Medicine and Pharmacy, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China
| | - Dongfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China.
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China.
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32
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Wang TX, Li XX, Chen L, Li L, Janaswamy S. Carriers Based on Zein-Dextran Sulfate Sodium Binary Complex for the Sustained Delivery of Quercetin. Front Chem 2020; 8:662. [PMID: 33195002 PMCID: PMC7555997 DOI: 10.3389/fchem.2020.00662] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 06/26/2020] [Indexed: 12/19/2022] Open
Abstract
Herein, a self-assembly formulation of Zein and dextran sulfate sodium (DSS) binary complex has been developed for the quercetin (Que) delivery. The prepared particles display a smooth sphere in the range of 180 ~ 250 nm. The addition of DSS shields the Trp residues of Zein that were located on the hydrophilic exterior and in-turn reduces the surface hydrophobicity of the nanoparticles. The presence of DSS, indeed, increases the encapsulation efficiency of Que from the initial 45.9 in the Zein to 72.6% in the Zein/DSS binary complex. A significant reduction of Que diffusion in the simulated intestinal conditions has been observed with the addition of DSS on the nanoparticles, which also improves Que bioavailability. The release mechanism of Que-loaded Zein/DSS composites is in accordance with the Higuchi model (Q = 0.0913t0.5+0.1652, R2 = 0.953). Overall, nanoparticles based on Zein-DSS complexes stand out as an attractive carrier system of quercetin and the outcome could be extended to several bioactive compounds.
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Affiliation(s)
- Tian-Xing Wang
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiao-Xi Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lin Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD, United States
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Zha L, Qian J, Wang B, Liu H, Zhang C, Dong Q, Chen W, Hong L. In vitro/in vivo evaluation of pH-sensitive Gambogenic acid loaded Zein nanoparticles with polydopamine coating. Int J Pharm 2020; 587:119665. [PMID: 32702449 DOI: 10.1016/j.ijpharm.2020.119665] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 07/05/2020] [Accepted: 07/15/2020] [Indexed: 02/08/2023]
Abstract
As one of the active pharmaceutical ingredients in Gamboge, Gambogenic acid (GNA) has shown diverse anti-tumor activities. To reduce the vascular irritation of GNA and improve its water solubility, tumor targeting, and bioavailability, GNA loaded Zein nanoparticles (GNA@Zein NPs) was further coated by polydopamine (PDA) to develop GNA@Zein-PDA NPs by anti-solvent precipitation and surface modification. The results showed that particle size and Zeta potential of GNA@Zein-PDA NPs were about 310 nm and -40.8 mV with core-shell morphology confirmed by TEM. GNA@Zein-PDA NPs increased the water solubility of GNA by more than 700 times and showed pH-sensitive release behavior in PBS with pH 6.86. In vitro cytotoxicity tests showed that GNA@Zein-PDA NPs had higher inhibitory activity on HepG2 cells than free GNA, and their IC50 were 1.59 μg/mL and 9.89 μg/mL, respectively. Additionally, the hemolysis and vascular irritation assay showed that GNA@Zein-PDA NPs had good cytocompatibility and reduced the irritation of GNA to blood vessels. Moreover, the in vivo pharmacokinetic experiments exhibited that the Cmax and AUC0-t of GNA@Zein-PDA NPs were significantly improved approximately by 2.09-fold and 3.48-fold over that of GNA, respectively. In conclusion, GNA@Zein-PDA NPs solve many defects of GNA and provide a tumor-targeting drug delivery for GNA.
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Affiliation(s)
- Liqiong Zha
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China; Anhui Academy of Chinese Medicine, Hefei, Anhui, China
| | - Jiajia Qian
- Fudan University Shanghai Cancer Center Minhang Branch Hospital, Shanghai, China
| | - Beilei Wang
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China; Anhui Academy of Chinese Medicine, Hefei, Anhui, China
| | - Huanhuan Liu
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China; Anhui Academy of Chinese Medicine, Hefei, Anhui, China
| | - Caiyun Zhang
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China; Anhui Academy of Chinese Medicine, Hefei, Anhui, China.
| | - Qiannian Dong
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China; Anhui Academy of Chinese Medicine, Hefei, Anhui, China.
| | - Weidong Chen
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China; Anhui Academy of Chinese Medicine, Hefei, Anhui, China.
| | - Lufeng Hong
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China; Anhui Academy of Chinese Medicine, Hefei, Anhui, China
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Wang H, Yan Y, Feng X, Wu Z, Guo Y, Li H, Zhu Q. Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid-whey protein isolate-dextran and vitamin E. J Food Sci 2020; 85:3323-3332. [PMID: 32895972 DOI: 10.1111/1750-3841.15417] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 07/05/2020] [Accepted: 07/11/2020] [Indexed: 01/06/2023]
Abstract
Lutein, as a bioactive substance, has the ability to decrease the risk of some chronic diseases, but the poor water solubility, chemical instability, and low bioaccessibility limit its wide application in foods. In this study, an emulsion-based delivery system stabilized by chlorogenic acid (CA)-whey protein isolate (WPI)-dextran (DEX) ternary conjugates was prepared and vitamin E (VE) was added to increase the chemical stability of lutein. Molecular weight and conformational information of ternary conjugates were obtained by sodium dodecyl sulphate-polyacrylamide gel electrophoresis, fluorescence spectroscopy, and Fourier transform infrared spectroscopy. o-Phthalaldehyde results suggested that the extent of glycation was 16.4% and 19.5% for (CA-WPI)-DEX and WPI-DEX conjugates, respectively. The physicochemical stability of lutein-enriched emulsions was evaluated under different environmental stresses and long-term storage. The obtained results showed that compared with emulsions stabilized by WPI alone or binary conjugates, ternary conjugates imparted emulsions high stability under different environmental stress conditions (ionic strength, freeze-thaw, and heat) and long-term storage (within 3 weeks). VE can effectively decrease the degradation rate of lutein without changing the physical stability of emulsions. Additionally, the lutein-enriched emulsions prepared by ternary conjugates and VE exhibited a relatively high bioaccessibility. PRACTICAL APPLICATION: The ternary conjugates constructed in this paper has excellent physicochemical characteristics to stabilize emulsion, and can increase the water solubility of functional factors and reduce their degradation rate. Additionally, this conjugate was prepared by food-grade materials. Therefore, it can be used as emulsion-based delivery systems in food industrials.
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Affiliation(s)
- Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, 300457, China
| | - Yong Yan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, 300457, China
| | - Xiangru Feng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, 300457, China
| | - Zijian Wu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300143, China
| | - Yatu Guo
- Tianjin Eye Hospital, Tianjin Eye Institute, Tianjin Key Lab of Ophthalmology and Visual Science, Tianjin, 300384, China
| | - Heyu Li
- Tianjin ubasio Biotechnology Group Co., Ltd., Tianjin, 300457, China
| | - Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, 300457, China
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35
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Li H, Yuan Y, Zhu J, Wang T, Wang D, Xu Y. Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105715] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Wang J, Liu Q, Xie B, Sun Z. Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice. ULTRASONICS SONOCHEMISTRY 2020; 64:105000. [PMID: 32106065 DOI: 10.1016/j.ultsonch.2020.105000] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/13/2020] [Accepted: 02/03/2020] [Indexed: 06/10/2023]
Abstract
This work explored the effect of ultraviolet-assisted ultrasound (US-UV) as an emerging non-thermal sterilization technology on mango juice in aspects of microbial growth and quality changes. The juice in the ice bath was subjected to US-UV treatment at different US powers (0-600 W) and times (0-40 min), and no pathogen bacteria could be detected after treatment, while the physicochemical features (particle size, suspension stability, color, content of total polyphenols, carotenoids, sugar, reducing sugar and protein) and antioxidant ability of treated juice was preserved or improved to some extent. Based on these results, we further validated its positive effects on the nutritional value (content of ascorbic acid and soluble dietary fiber, antioxidant ability) and quality parameters (titratable acid, sugar acidity, total soluble solids, rheological behavior, metal elements) of mango juice treated at the optimal US parameter (10 min, 600 W); Not only the inactivation of polyphenol oxidation enzyme, peroxidase and pectin methylesterase was achieved but also the treated juice has a significant different volatile profile compared with the fresh juice, which might offer the better color, texture, and smell. Importantly, through the HPLC-MSD-Trap-XCT (phenols) and UPLC-Q Exactive Orbitrap-MS (carotenoids) study, the US-UV treatment will not cause difference on compounds composition, but it was responsible for changes in content of individual compounds, especially the all-trans-β-carotene, became the main component of carotenoids in processed mango juice (increased from 43.72% to 75.15%, relative content), and the oxygenated carotenoids (xanthophylls) are highly sensitive to the US (reduced from 50.96% to 4.85%) while the carotenes show a strong resistance to the US (increased 49.04% to 95.15%). Thus, the overall safety and quality of mango juice were enhanced while the sensory characteristics remained stable, suggesting that this non-thermal combination sterilization processing may successfully be implemented in the commercial processing of mango juice.
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Affiliation(s)
- Jingyi Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Qiudou Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
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37
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Fabrication and characterization of zein/tea saponin composite nanoparticles as delivery vehicles of lutein. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109270] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Toragall V, Jayapala N, Vallikannan B. Chitosan-oleic acid-sodium alginate a hybrid nanocarrier as an efficient delivery system for enhancement of lutein stability and bioavailability. Int J Biol Macromol 2020; 150:578-594. [DOI: 10.1016/j.ijbiomac.2020.02.104] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 02/09/2020] [Accepted: 02/10/2020] [Indexed: 01/11/2023]
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39
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Jia X, Yang N, Qi X, Chen L, Zhao Y. Adsorptive removal of cholesterol by biodegradable zein-graft-β-cyclodextrin film. Int J Biol Macromol 2020; 155:293-304. [PMID: 32224171 DOI: 10.1016/j.ijbiomac.2020.03.193] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 03/19/2020] [Accepted: 03/22/2020] [Indexed: 12/16/2022]
Abstract
A novel bio-based zein-graft-β-cyclodextrin film was synthesized for cholesterol adsorption at room temperature. Immobilization of β-cyclodextrin (β-CD) to zein was achieved by the Maillard reaction and the zein-graft-β-CD powders showed higher glass transition temperature and higher solubility in water. Zein-graft-β-CD films, prepared by solvent evaporation casting, showed excellent capacity for cholesterol adsorption. The F1:1 has the best adsorption properties, and the maximum adsorption capacity can reach 5.70 ± 0.56 mg cholesterol/g film. The adsorption cholesterol mechanism of zein-graft-β-CD film was correspond to the pseudo-first order kinetic model. In addition, the zein-graft-β-CD film retained an adsorption capacity of 3.10 ± 0.89 mg cholesterol/g film after three reuses. Using composite enzyme (1 mg/mL papain and 1 mg/mL amylase), the film (F1:1) degradation reached 98.81% in 1 week. These results suggest that zein-graft-β-CD film has potential as a nature-based adsorbent for cholesterol adsorption and could be used in the food industry.
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Affiliation(s)
- Xuemeng Jia
- State Key Laboratory of Separation Membranes and Membrane Processes, National Center for International Joint Research on Separation Membranes, Tiangong University, Tianjin 300387, China
| | - Ning Yang
- State Key Laboratory of Separation Membranes and Membrane Processes, National Center for International Joint Research on Separation Membranes, Tiangong University, Tianjin 300387, China.
| | - Xuchao Qi
- State Key Laboratory of Separation Membranes and Membrane Processes, National Center for International Joint Research on Separation Membranes, Tiangong University, Tianjin 300387, China
| | - Li Chen
- State Key Laboratory of Separation Membranes and Membrane Processes, National Center for International Joint Research on Separation Membranes, Tiangong University, Tianjin 300387, China.
| | - Yiping Zhao
- State Key Laboratory of Separation Membranes and Membrane Processes, National Center for International Joint Research on Separation Membranes, Tiangong University, Tianjin 300387, China
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40
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Improvement in Entrapment Efficiency and In Vitro Digestion Stability of Lutein by Zein Nanocarriers with Pepsin Hydrolysis. J FOOD QUALITY 2020. [DOI: 10.1155/2020/4696587] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Zein is one of the popular bioactive carriers and play critical roles in the promotion of stability, absorption, and utilization of the nutrients and bioactive ingredients. The application of zein delivery systems for the encapsulation of bioactive ingredients has recently gained increasing interest. The aim of this work was to modify zein by pepsin and prepare the lutein-loaded zein nanoparticle (LZN) and the lutein-loaded zein hydrolysate nanoparticle (LZHN), respectively. The effects of zein hydrolysation on entrapment efficiency and in vitro digestion stability of lutein were also evaluated in this study. Hydrolysation of zein by the pepsin has important effects on lutein embedding. The optimal hydrolysis conditions, including the pepsin concentration (1.5%), temperature (55°C), and time (4 h), enhanced the entrapment efficiency (EE) of lutein by 93.82 ± 2.82% as compared to 85.18 ± 3.28% of the untreated zein, respectively. In contrast to LZN, LZHN had better structural characteristics, the average particle size decreases from 158.40 ± 3.22 nm to 112.2 ± 1.56 nm, and LZHN showed better dispersivity and zeta potential. The stability and release assays in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) showed that hydrolyzed zein nanocarriers by pepsin improved the digestion stability and promoted the release of lutein under gastrointestinal digestive conditions. These results suggest that hydrolyzed zein with pepsin may act as an effective carrier for lutein delivery and shows many potential advantages compared with the zein.
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41
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Maviah MBJ, Farooq MA, Mavlyanova R, Veroniaina H, Filli MS, Aquib M, Kesse S, Boakye-Yiadom KO, Wang B. Food Protein-Based Nanodelivery Systems for Hydrophobic and Poorly Soluble Compounds. AAPS PharmSciTech 2020; 21:101. [PMID: 32152890 DOI: 10.1208/s12249-020-01641-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Accepted: 02/15/2020] [Indexed: 12/21/2022] Open
Abstract
The hydrophobicity of bioactive molecules poses a considerable problem in the pharmaceutical and the food industry. Using food-based protein nanocarriers is one promising way to deliver hydrophobic molecules. These types of protein possess many functional properties such as surface activity, water-binding capacity, emulsification, foaming, gelation, and antioxidant activity, as well as their incorporation in the food industry as ingredients. Besides, they express low toxicity, are less expensive compared to synthetic polymers, and are biodegradable. This review aims to give a brief overview of the recent studies done using food proteins as colloidal delivery systems for hydrophobic and poorly soluble compounds.
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42
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Wang J, Zhou M, Wu T, Fang L, Liu C, Min W. Novel anti-obesity peptide (RLLPH) derived from hazelnut (Corylus heterophylla Fisch) protein hydrolysates inhibits adipogenesis in 3T3-L1 adipocytes by regulating adipogenic transcription factors and adenosine monophosphate-activated protein kinase (AMPK) activation. J Biosci Bioeng 2020; 129:259-268. [DOI: 10.1016/j.jbiosc.2019.09.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 08/23/2019] [Accepted: 09/11/2019] [Indexed: 12/21/2022]
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43
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Bhat I, Yathisha UG, Karunasagar I, Mamatha BS. Nutraceutical approach to enhance lutein bioavailability via nanodelivery systems. Nutr Rev 2020; 78:709-724. [DOI: 10.1093/nutrit/nuz096] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Abstract
Lutein, a potent dietary carotenoid, has considerable biological activity and confers protection against age-related macular degeneration. Its bioavailability following consumption, however, depends on its rate of degradation. Nanodelivery systems with improved efficacy and stability are currently being developed to increase the bioavailability of lutein. This review examines nutraceutical approaches used in the development of such nanodelivery systems. It describes the methods of lutein preparation, the characteristics of various delivery systems, and the lutein delivery profile. In order to enhance lutein loading, provide electrostatic stabilization, and achieve the controlled release of lutein, adjuvants such as dextran moieties, whey proteins, medium-chain triglycerides, and chitosan polymers can be used to effectively reduce the particle size (< 70 nm) and improve encapsulation efficiency (to 99.5%). The improved bioavailability of lutein via nanocrystals incorporated into rapidly dissolving films for oral consumption is a new area of exploratory research. This review aims to provide clarity about current research aimed at enhancing the bioavailability of lutein through the development of nanodelivery systems.
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Affiliation(s)
- Ishani Bhat
- Department of Food Safety and Nutrition, Nitte University Center for Science Education and Research, Nitte (Deemed to be University), Mangaluru, Karnataka, India
| | - Undiganalu Gangadharappa Yathisha
- Department of Food Safety and Nutrition, Nitte University Center for Science Education and Research, Nitte (Deemed to be University), Paneer Campus, Deralakatte, Mangaluru, Karnataka, India
| | - Iddya Karunasagar
- Nitte (Deemed to be University), Deralakatte, Mangaluru, Karnataka, India
| | - Bangera Sheshappa Mamatha
- Department of Food Safety and Nutrition, Nitte University Center for Science Education and Research, Nitte (Deemed to be University), Paneer Campus, Deralakatte, Mangaluru, Karnataka, India
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44
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Liu C, Yuan Y, Ma M, Zhang S, Wang S, Li H, Xu Y, Wang D. Self-assembled composite nanoparticles based on zein as delivery vehicles of curcumin: role of chondroitin sulfate. Food Funct 2020; 11:5377-5388. [DOI: 10.1039/d0fo00964d] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Composite nanoparticles composed of zein and chondroitin sulfate (CS) were self-assembled by the method of antisolvent precipitation to deliver curcumin (ZCCNPs).
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Affiliation(s)
- Chengzhen Liu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Yongkai Yuan
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Mengjie Ma
- School of Medicine and Pharmacy
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Shuaizhong Zhang
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Shuhui Wang
- Qingdao Municipal Center for Disease Control and Prevention & Qingdao Institute of Prevention Medicine
- People's Republic of China
| | - Hao Li
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Ying Xu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Dongfeng Wang
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
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45
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Li Y, Zhang S, Sun Y. Measurement of catechin and gallic acid in tea wine with HPLC. Saudi J Biol Sci 2020; 27:214-221. [PMID: 31889839 PMCID: PMC6933231 DOI: 10.1016/j.sjbs.2019.08.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 07/24/2019] [Accepted: 08/12/2019] [Indexed: 01/24/2023] Open
Abstract
First a kind of fermented tea wine was prepared from Dancong tea. The content of four major catechins and gallic acid (EC, EGC, EGCG and ECG) in tea wine was measured with HPLC. The results showed that the content of EC, EGC, EGCG, ECG and catechins in tea wine decreased when compared with that before fermentation. The content of EC decreased the most, reaching 26.79%, while the content of GA changed the least with a decrease of only 13.56%. Nevertheless, tea wine still contains a relatively large amount of catechins, thus proper consumption of tea wine may be salubrious.
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Affiliation(s)
- Yongjun Li
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
- Qingyuan Polytechnic, Qingyuan 511510, China
| | - Shuai Zhang
- School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing 526061, China
| | - Yuanming Sun
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
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46
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Chen Y, Zhao Z, Xia G, Xue F, Chen C, Zhang Y. Fabrication and characterization of zein/lactoferrin composite nanoparticles for encapsulating 7,8-dihydroxyflavone: Enhancement of stability, water solubility and bioaccessibility. Int J Biol Macromol 2019; 146:179-192. [PMID: 31899246 DOI: 10.1016/j.ijbiomac.2019.12.251] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 12/28/2019] [Accepted: 12/28/2019] [Indexed: 12/12/2022]
Abstract
7,8-dihydroxyflavone (7,8-DHF), a tyrosine kinase B (TrkB) receptor agonist, can mimick physiological actions of brain-derived neurotrophic factor (BDNF) to attenuate neurogenic disease. However, its use as a functional food, is limited by its low-water solubility, chemical instability, and poor bioavailability. The purpose of this work is to fabricate stable 7,8-DHF loaded zein/lactoferrin (LF) composite nanoparticles (zein/LF-DHF) to overcome these challenges. Results showed that mean particle size of zein/LF nanoparticles was about 74 nm with low polydispersity index (<0.200) and turbidity (<0.300) values. Zein/LF nanoparticles had good stability against pH (3.0-9.0), ionic strengths (0-500 mM NaCl at neutral pH) and long-term storage. Zein/LF nanoparticles showed spherical structures formed by hydrogen bonding and hydrophobic interactions, however, LF changed surface morphology of zein nanoparticles as observed by scanning electron microscope. X-ray diffraction indicated 7,8-DHF was presented in an amorphous state inside zein/LF nanoparticles. Most importantly, zein/LF-DHF had good redispersibility, and increased the encapsulation efficiency, chemical stability, water solubility and bioaccessibility of 7,8-DHF. Collectively, zein/LF nanoparticles are promising delivery systems for 7,8-DHF in functional foods.
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Affiliation(s)
- Yufeng Chen
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Zhenlei Zhao
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Guobin Xia
- Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, TX 77030, USA
| | - Fan Xue
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Chun Chen
- Department of Pathology and Laboratory Medicine, School of Medicine, Emory University, Atlanta, GA 30322, USA
| | - Ying Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
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47
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Encapsulation of Lovastatin in Zein Nanoparticles Exhibits Enhanced Apoptotic Activity in HepG2 Cells. Int J Mol Sci 2019; 20:ijms20225788. [PMID: 31752085 PMCID: PMC6888474 DOI: 10.3390/ijms20225788] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 11/14/2019] [Accepted: 11/15/2019] [Indexed: 02/08/2023] Open
Abstract
Research on statins highlights their potent cytotoxicity against cancer cells and their potential for cancer prevention. The aim of the current study was to examine whether loading lovastatin (LVS) in zein (ZN) nanoparticles (NPs) would potentiate the anti-proliferative effects of LVS and enhance its proliferation-inhibiting activity in HepG2 cells. LVS-ZN NPs were prepared and showed excellent characteristics, with respect to their particle size, zeta potential, diffusion, and entrapment efficiency. In addition, they showed the most potent anti-proliferative activity against HepG2 cells. ZN alone showed an observable anti-proliferative that was significantly higher than that of raw LVS. Furthermore, LVS uptake by HepG2 cells was greatly enhanced by the formulation in ZN. A cell cycle analysis indicated that LVS induced a significant cell accumulation in the G2/M and pre-G phases. In this regard, the LVS-ZN NPs exhibited the highest potency. The accumulation in the pre-G phase indicated an enhanced pro-apoptotic activity of the prepared formula. The cells incubated with the LVS-ZN NPs showed the highest percentage of cells with annexin-V positive staining. In addition, the same incubations showed the highest content of caspase-3 enzyme in comparison to raw LVS or ZN. Thus, the loading of LVS in ZN nanoparticles enhances its anti-proliferative activity against HepG2 cells, which is attributed, at least partly, to the enhanced cellular uptake and the induction of apoptosis.
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48
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Li D, Li X, Wu G, Li P, Zhang H, Qi X, Wang L, Qian H. The characterization and stability of the soy protein isolate/1-Octacosanol nanocomplex. Food Chem 2019; 297:124766. [DOI: 10.1016/j.foodchem.2019.05.041] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 05/05/2019] [Accepted: 05/07/2019] [Indexed: 01/28/2023]
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49
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Yuan Y, Li H, Liu C, Zhang S, Xu Y, Wang D. Fabrication and Characterization of Lutein-Loaded Nanoparticles Based on Zein and Sophorolipid: Enhancement of Water Solubility, Stability, and Bioaccessibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11977-11985. [PMID: 31589424 DOI: 10.1021/acs.jafc.9b05175] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Lutein is a hydrophobic carotenoid with various beneficial biological activities. Its use as a functional food, however, is currently limited by its low-water solubility, chemical instability, and poor bioavailability. The purpose of this work is to fabricate lutein-loaded nanoparticles to overcome these challenges. Lutein was encapsulated in zein nanoparticles coated with sophorolipid (ZSLNPs). The properties of ZSLNPs were characterized by transmission electron microscopy and dynamic light scattering. The results showed that the ZSLNPs were spheres with particle size around 200 nm and negative surface potentials (ζ = -54 mV). The encapsulation efficiency and loading capacity of the lutein in the ZSLNPs was 90.04% and 0.82%, respectively. Infrared spectroscopy analysis indicated that the dominant driving forces of the ZSLNPs formation mainly included electrostatic, hydrophobic interactions and hydrogen bonding. X-ray analysis showed that the encapsulated lutein was in an amorphous form. Circular dichroism analysis suggested that the incorporation of lutein or sophorolipid led to the change in secondary structure of zein. In addition, the ZSLNPs had good stability, redispersibility, and increased the water solubility of lutein. Furthermore, in vitro studies showed that the ZSLNPs had great biocompatibility and bioaccessibility of lutein. Overall, these findings indicated that the core/shell nanoparticles developed in the work may be suitable for encapsulating this important nutrient in functional foods.
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Affiliation(s)
- Yongkai Yuan
- College of Food Science and Engineering , Ocean University of China , Qingdao , Shandong Province 266003 , People's Republic of China
| | - Hao Li
- College of Food Science and Engineering , Ocean University of China , Qingdao , Shandong Province 266003 , People's Republic of China
| | - Chengzhen Liu
- College of Food Science and Engineering , Ocean University of China , Qingdao , Shandong Province 266003 , People's Republic of China
| | - Shuaizhong Zhang
- College of Food Science and Engineering , Ocean University of China , Qingdao , Shandong Province 266003 , People's Republic of China
| | - Ying Xu
- College of Food Science and Engineering , Ocean University of China , Qingdao , Shandong Province 266003 , People's Republic of China
| | - Dongfeng Wang
- College of Food Science and Engineering , Ocean University of China , Qingdao , Shandong Province 266003 , People's Republic of China
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50
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Gagliardi A, Bonacci S, Paolino D, Celia C, Procopio A, Fresta M, Cosco D. Paclitaxel-loaded sodium deoxycholate-stabilized zein nanoparticles: characterization and in vitro cytotoxicity. Heliyon 2019; 5:e02422. [PMID: 31517130 PMCID: PMC6734341 DOI: 10.1016/j.heliyon.2019.e02422] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 07/18/2019] [Accepted: 09/02/2019] [Indexed: 12/11/2022] Open
Abstract
Paclitaxel (PTX) is one of the most successful antineoplastic drugs and is widely used for the treatment of many forms of advanced and refractory cancer. Unfortunately, various drawbacks including non-selective cytotoxicity, poor water solubility and low bioavailability limit its clinical use. The aim of this study was to characterize a novel colloidal system made up of the natural protein zein, that would be able to efficiently retain the anticancer compound and increase its in vitro pharmacological effects. In fact, zein has promising characteristics that render it a potential material to be used in drug delivery application. The influences of temperature, pH and serum incubation on the stability of these particles, entrapment efficiency of PTX and in vitro toxicity on different cancer cell lines were evaluated. The nanosystems containing PTX demonstrated suitable storage stability, and were not destabilized by temperatures of up to 50 °C, pH alterations, the freeze-drying process or serum proteins. The encapsulation of PTX did not destabilize the structure of the zein nanoparticles and a suitable drug entrapment efficiency resulted. PTX-loaded zein nanoparticles showed an increased toxicity on different cancer cell lines with respect to the free drug, confirming its potential application in preclinical and clinical investigations.
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Affiliation(s)
- Agnese Gagliardi
- Department of Experimental and Clinical Medicine, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", I-88100, Catanzaro, Italy
| | - Sonia Bonacci
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", I-88100, Catanzaro, Italy
| | - Donatella Paolino
- Department of Experimental and Clinical Medicine, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", I-88100, Catanzaro, Italy
| | - Christian Celia
- Department of Pharmacy, University of Chieti - Pescara "G. d'Annunzio", via dei Vestini 31, 66100, Chieti, Italy
| | - Antonio Procopio
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", I-88100, Catanzaro, Italy
| | - Massimo Fresta
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", I-88100, Catanzaro, Italy
| | - Donato Cosco
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", I-88100, Catanzaro, Italy
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