1
|
Wang Z, Ni Y, Li J, Fan L. Development of interpenetrating network hydrogels: Enhancing the release and bioaccessibility of green tea polyphenols. Int J Biol Macromol 2024; 271:132511. [PMID: 38772471 DOI: 10.1016/j.ijbiomac.2024.132511] [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: 08/19/2023] [Revised: 05/10/2024] [Accepted: 05/17/2024] [Indexed: 05/23/2024]
Abstract
Green Tea polyphenols (GTP) are important bioactive compounds with excellent physiological regulation functions. However, they are easily destroyed by the gastric environment during digestion. In this work, a sodium alginate (SA)-gellan gum (GG) interpenetrating network (IPN) hydrogel was synthesized to protect and delivery GTP. The ratio of SA/GG significantly affects the network structure of IPN hydrogels and the performance of delivering GTP. The hydrogel formed by interpenetrating 20 % GG with 80 % SA as the main network had the highest water uptake (55 g/g), holding capacity (950 mg/g), and freeze-thaw stability, with springiness reaching 0.933 and hardness reaching 1300 g, which due to the filling effect and non-covalent interaction. Rheological tests showed that the crosslink density of IPN hydrogel in SA-dominated network was improved by the addition of GG to make it better bound to GTP, and the higher water uptake meant that the system could absorb more GTP-containing solution. This IPN hydrogel maintained 917.3 mg/g encapsulation efficiency at the highest loading capacity (1080 mg/g) in tests as delivery system. In in vitro digestion simulations, owing to the pH responsiveness, the IPN hydrogel reduced the loss of GTP in gastric fluid, achieving a bioaccessibility of 71.6 % in the intestinal tract.
Collapse
Affiliation(s)
- Zihua Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yang Ni
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science & Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| |
Collapse
|
2
|
Yang S, Li J, Yan L, Wu Y, Zhang L, Li B, Tong H, Lin X. Molecular Mechanisms of Fucoxanthin in Alleviating Lipid Deposition in Metabolic Associated Fatty Liver Disease. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10391-10405. [PMID: 38669300 DOI: 10.1021/acs.jafc.4c00590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/28/2024]
Abstract
Metabolic-associated fatty liver disease (MAFLD) is witnessing a global surge; however, it still lacks effective pharmacological interventions. Fucoxanthin, a natural bioactive metabolite derived from marine brown algae, exhibits promising pharmacological functions, particularly in ameliorating metabolic disorders. However, the mechanisms underlying its therapeutic efficacy in addressing MAFLD remain elusive. Our present findings indicated that fucoxanthin significantly alleviated palmitic acid (PA)-induced hepatic lipid deposition in vitro and obesity-induced hepatic steatosis in ob/ob mice. Moreover, at both the protein and transcriptional levels, fucoxanthin effectively increased the expression of PPARα and CPT1 (involved in fatty acid oxidation) and suppressed FASN and SREBP1c (associated with lipogenesis) in both PA-induced HepG2 cells and hepatic tissues in ob/ob mice. This modulation was accompanied by the activation of AMPK. The capacity of fucoxanthin to improve hepatic lipid deposition was significantly attenuated when utilizing the AMPK inhibitor or siRNA-mediated AMPK silencing. Mechanistically, fucoxanthin activates AMPK, subsequently regulating the KEAP1/Nrf2/ARE signaling pathway to exert antioxidative effects and stimulating the PGC1α/NRF1 axis to enhance mitochondrial biogenesis. These collective actions contribute to fucoxanthin's amelioration of hepatic steatosis induced by metabolic perturbations. These findings offer valuable insights into the prospective utilization of fucoxanthin as a therapeutic strategy for managing MAFLD.
Collapse
Affiliation(s)
- Shouxing Yang
- Department of Gastroenterology, The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University, Wenzhou 325000, P.R. China
| | - Jinhai Li
- Department of Liver and Gall Surgery, The Third Affiliated Hospital of Wenzhou Medical University, Wenzhou 325200, P.R. China
| | - Liping Yan
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, P.R. China
| | - Yu Wu
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, P.R. China
| | - Lin Zhang
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, P.R. China
| | - Boyang Li
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, P.R. China
| | - Haibin Tong
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, P.R. China
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, Beijing 100700, P.R. China
| | - Xiaochun Lin
- Department of Pediatrics Gastroenterology, The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University, Wenzhou 325000, P.R. China
| |
Collapse
|
3
|
Sorasitthiyanukarn FN, Muangnoi C, Rojsitthisak P, Rojsitthisak P. Stability and biological activity enhancement of fucoxanthin through encapsulation in alginate/chitosan nanoparticles. Int J Biol Macromol 2024; 263:130264. [PMID: 38368987 DOI: 10.1016/j.ijbiomac.2024.130264] [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: 08/18/2023] [Revised: 12/15/2023] [Accepted: 02/15/2024] [Indexed: 02/20/2024]
Abstract
A response surface methodology based on the Box-Behnken design was employed to develop fucoxanthin (FX) delivery nanocarrier from alginate (ALG) and chitosan (CS). The FX-loaded ALG/CS nanoparticles (FX-ALG/CS-NPs) were fabricated using oil-in-water emulsification and ionic gelation. The optimal formulation consisted of an ALG:CS mass ratio of 0.015:1, 0.71 % w/v Tween™ 80, and 5 mg/mL FX concentrations. The resulting FX-ALG/CS-NPs had a size of 227 ± 23 nm, a zeta potential of 35.3 ± 1.7 mV, and an encapsulation efficiency of 81.2 ± 2.8 %. These nanoparticles exhibited enhanced stability under simulated environmental conditions and controlled FX release in simulated gastrointestinal fluids. Furthermore, FX-ALG/CS-NPs showed increased in vitro oral bioaccessibility, gastrointestinal stability, antioxidant activity, anti-inflammatory effect, and cytotoxicity against various cancer cells. The findings suggest that ALG/CS-NPs are effective nanocarriers for the delivery of FX in nutraceuticals, functional foods, and pharmaceuticals.
Collapse
Affiliation(s)
- Feuangthit Niyamissara Sorasitthiyanukarn
- Metallurgy and Materials Science Research Institute, Chulalongkorn University, Bangkok 10330, Thailand; Center of Excellence in Natural Products for Ageing and Chronic Diseases, Chulalongkorn University, Bangkok 10330, Thailand
| | | | - Pranee Rojsitthisak
- Metallurgy and Materials Science Research Institute, Chulalongkorn University, Bangkok 10330, Thailand; Center of Excellence in Natural Products for Ageing and Chronic Diseases, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Pornchai Rojsitthisak
- Center of Excellence in Natural Products for Ageing and Chronic Diseases, Chulalongkorn University, Bangkok 10330, Thailand; Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| |
Collapse
|
4
|
Fernandes V, Mamatha BS. Fucoxanthin, a Functional Food Ingredient: Challenges in Bioavailability. Curr Nutr Rep 2023; 12:567-580. [PMID: 37642932 DOI: 10.1007/s13668-023-00492-x] [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] [Accepted: 08/10/2023] [Indexed: 08/31/2023]
Abstract
PURPOSE OF REVIEW Fucoxanthin is an orange-red xanthophyll carotenoid found in brown seaweeds and known for its many bioactive properties. In recent years, the bioactive properties of fucoxanthin have been widely explored, making it a compound of immense interest for various health applications like anti-cancer, anti-tumour, anti-diabetic and anti-obesity properties. However, the poor bioavailability and instability of fucoxanthin in the gastrointestinal tract have major limitations. Encapsulation is a promising approach to overcome these challenges by enclosing fucoxanthin in a protective layer, such as liposomes or nano-particles. Encapsulation can improve the stability of fucoxanthin by protecting it from exposure to heat, pH, illumination, gastric acids and enzymes that can accelerate its degradation. RECENT FINDINGS Studies have shown that lipid-based encapsulation systems such as liposomes or nano-structured lipid carriers may solubilise fucoxanthin and enhance its bioavailability (from 25 to 61.2%). In addition, encapsulation can also improve the solubility of hydrophobic fucoxanthin, which is important for its absorption and bioavailability. This review highlights the challenges involved in the absorption of fucoxanthin in the living system, role of micro- and nano-encapsulation of fucoxanthin and their potential to enhance intestinal absorption.
Collapse
Affiliation(s)
- Vanessa Fernandes
- Nitte (Deemed to be University), Nitte University Centre for Science Education and Research (NUCSER), Department of Food Safety and Nutrition, Paneer Campus, Kotekar-Beeri Road, Deralakatte, Mangalore, 575 018, Karnataka, India
| | - Bangera Sheshappa Mamatha
- Nitte (Deemed to be University), Nitte University Centre for Science Education and Research (NUCSER), Department of Food Safety and Nutrition, Paneer Campus, Kotekar-Beeri Road, Deralakatte, Mangalore, 575 018, Karnataka, India.
| |
Collapse
|
5
|
Rodriguez-Amaya DB, Esquivel P, Meléndez-Martínez AJ. Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry. Foods 2023; 12:4080. [PMID: 38002140 PMCID: PMC10670565 DOI: 10.3390/foods12224080] [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: 09/11/2023] [Revised: 11/03/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking. Research efforts, manifested in numerous reviews and research papers published in the last decade, have been directed to green extraction, microencapsulation/nanoencapsulation, and valorization of processing by-products. Extraction is shifting from conventional extraction with organic solvents to supercritical CO2 extraction and different types of assisted extraction. Initially intended for the stabilization of the highly degradable carotenoids, additional benefits of encapsulation have been demonstrated, especially the improvement of carotenoid solubility and bioavailability. Instead of searching for new higher plant sources, enormous effort has been directed to the utilization of by-products of the fruit and vegetable processing industry, with the application of biorefinery and circular economy concepts. Amidst enormous research activities, however, the gap between research and industrial implementation remains wide.
Collapse
Affiliation(s)
- Delia B. Rodriguez-Amaya
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
| | - Patricia Esquivel
- Centro Nacional de Ciencia y Tecnología (CITA), Universidad de Costa Rica, San José 11501, Costa Rica;
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, San José 11501, Costa Rica
| | | |
Collapse
|
6
|
Winarto J, Song DG, Pan CH. The Role of Fucoxanthin in Non-Alcoholic Fatty Liver Disease. Int J Mol Sci 2023; 24:ijms24098203. [PMID: 37175909 PMCID: PMC10179653 DOI: 10.3390/ijms24098203] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/27/2023] [Accepted: 05/01/2023] [Indexed: 05/15/2023] Open
Abstract
Chronic liver disease (CLD) has emerged as a leading cause of human deaths. It caused 1.32 million deaths in 2017, which affected men more than women by a two-to-one ratio. There are various causes of CLD, including obesity, excessive alcohol consumption, and viral infection. Among them, non-alcoholic fatty liver disease (NAFLD), one of obesity-induced liver diseases, is the major cause, representing the cause of more than 50% of cases. Fucoxanthin, a carotenoid mainly found in brown seaweed, exhibits various biological activities against NAFLD. Its role in NAFLD appears in several mechanisms, such as inducing thermogenesis in mitochondrial homeostasis, altering lipid metabolism, and promoting anti-inflammatory and anti-oxidant activities. The corresponding altered signaling pathways are the β3-adorenarine receptor (β3Ad), proliferator-activated receptor gamma coactivator (PGC-1), adenosine monophosphate-activated protein kinase (AMPK), peroxisome proliferator-activated receptor (PPAR), sterol regulatory element binding protein (SREBP), nuclear factor kappa B (NF-κB), mitogen-activated protein kinase (MAPK), protein kinase B (AKT), SMAD2/3, and P13K/Akt pathways. Fucoxanthin also exhibits anti-fibrogenic activity that prevents non-alcoholic steatohepatitis (NASH) development.
Collapse
Affiliation(s)
- Jessica Winarto
- Division of Bio-Medical Science and Technology, KIST School, University of Science and Technology, Seoul 02792, Republic of Korea
- Natural Product Informatics Research Center, KIST Gangneung Institute of Natural Products, Gangneung 25451, Republic of Korea
| | - Dae-Geun Song
- Division of Bio-Medical Science and Technology, KIST School, University of Science and Technology, Seoul 02792, Republic of Korea
- Natural Product Informatics Research Center, KIST Gangneung Institute of Natural Products, Gangneung 25451, Republic of Korea
| | - Cheol-Ho Pan
- Division of Bio-Medical Science and Technology, KIST School, University of Science and Technology, Seoul 02792, Republic of Korea
- Natural Product Informatics Research Center, KIST Gangneung Institute of Natural Products, Gangneung 25451, Republic of Korea
- Microalgae Ask US Co., Ltd., Gangneung 25441, Republic of Korea
| |
Collapse
|
7
|
Fucoxanthin as a Biofunctional Compound in Goat Milk Yogurt: Stability and Physicochemical Effects. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Abstract
The food industry has increasingly added nutrients and other ingredients to products to enhance their health benefits. Fucoxanthin is recognized for its benefits in mitigating obesity, diabetes, hypertension, and inflammation. Therefore, addition of fucoxanthin into goat milk yogurt, its stability, and the physicochemical properties of yogurt during processing and storage was investigated. Yogurts with and without fucoxanthin were manufactured by mixing goat whole milk (82.85%, w/w), powdered goat milk (10.68%, w/w), and sugar (6.47%, w/w). Fucoxanthin (0.052 mg/g of yogurt mix) was added to the treatment. The mix was heated at 80 °C for 30 min, cooled, inoculated with a culture, and incubated at 43 °C for 5 h. Fucoxanthin in the yogurt mix and yogurt was quantified by an HPLC method. The recoveries of fucoxanthin from the mix before and after heating were 98.25% and 98.83%, respectively. However, less fucoxanthin (90.13%) was recovered from the freshly prepared yogurt than from the mix. Heating the yogurt mix did not affect the concentration of fucoxanthin but adding the inoculum to the mix reduced its concentration during fermentation. During the storage period, the concentration of fucoxanthin in yogurt remained the same. Fucoxanthin did not adversely affect the chemical composition and physicochemical properties of yogurt, but it influenced the color, decreasing lightness (81.47 ± 0.09), and increasing redness (7.67 ± 0.09) and yellowness (38.24 ± 0.09). Thus, goat milk yogurt can be an effective food matrix to deliver fucoxanthin to human diet.
Collapse
|
8
|
Recent advances in delivery systems of fucoxanthin. Food Chem 2023; 404:134685. [DOI: 10.1016/j.foodchem.2022.134685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 10/03/2022] [Accepted: 10/16/2022] [Indexed: 11/06/2022]
|
9
|
In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model. Food Res Int 2023; 164:112301. [PMID: 36737902 DOI: 10.1016/j.foodres.2022.112301] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 11/30/2022] [Accepted: 12/03/2022] [Indexed: 12/15/2022]
Abstract
β-carotene is a carotenoid with provitamin A activity and other health benefits, which needs to become bioavailable upon oral intake to exert its biological activity. A better understanding of its behaviour and stability in the gastrointestinal tract and means to increase its bioavailability are highly needed. Using an in vitro gastrointestinal digestion method coupled to an intestinal cell model, we explored the stability, gastrointestinal bioaccessibility and cellular uptake of β-carotene from microparticles containing carotenoid extracts derived from mango by-products. Three types of microparticles were tested: one with the carotenoid extract as such, one with added inulin and one with added fructooligosaccharides. Overall, β-carotene was relatively stable during the in vitro digestion, as total recoveries were above 68 %. Prebiotics in the encapsulating material, especially inulin, enhanced the bioaccessibility of β-carotene almost 2-fold compared to microparticles without prebiotics. Likewise, β-carotene bioaccessibility increased proportionally with bile salt concentrations during digestion. Yet, a bile salts level above 10 mM did not contribute markedly to β-carotene bioaccessibility of prebiotic containing microparticles. Cellular uptake experiments with non-filtered gastrointestinal digests yielded higher absolute levels of β-carotene taken up in the epithelial cells as compared to uptake assays with filtered digests. However, the proportional uptake of β-carotene was higher for filtered digests (24 - 31 %) than for non-filtered digests (2 - 8 %). Matrix-dependent carotenoid uptake was only visible in the unfiltered medium, thereby pointing to possible other cellular transport mechanisms of non-micellarized carotenoids, besides the concentration effect. Regardless of a filtration step, inulin-amended microparticles consistently resulted in a higher β-carotene uptake than regular microparticles or FOS-amended microparticles. In conclusion, encapsulation of carotenoid extracts from mango by-products displayed chemical stability and release of a bioaccessible β-carotene fraction upon gastrointestinal digestion. This indicates the potential of the microparticles to be incorporated into functional foods with provitamin A activity.
Collapse
|
10
|
Thakur M, Modi VK. Biocolorants in food: Sources, extraction, applications and future prospects. Crit Rev Food Sci Nutr 2022; 64:4674-4713. [PMID: 36503345 DOI: 10.1080/10408398.2022.2144997] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed.
Collapse
Affiliation(s)
- Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
| | - V K Modi
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
| |
Collapse
|
11
|
Zhang Z, Wei Z, Xue C. Delivery systems for fucoxanthin: Research progress, applications and future prospects. Crit Rev Food Sci Nutr 2022; 64:4643-4659. [PMID: 36377728 DOI: 10.1080/10408398.2022.2144793] [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] [Indexed: 11/16/2022]
Abstract
Fucoxanthin is a special kind of keto-carotenoid found only in algae. The unique structure of fucoxanthin endows it with extraordinary biological activities, which are of great significance to improve food quality and enhance human health. However, due to its highly unsaturated structure, fucoxanthin also suffers from some limitations, such as instability, poor water solubility and low bioavailability. Therefore, although its content is relatively abundant, its applications in the food industry are extremely scarce. In recent years, there have been many reports on the preparation and characterization of delivery systems for fucoxanthin. These well-designed delivery systems can efficaciously alleviate the instability of fucoxanthin under adverse conditions, thereby improving its oral bioavailability. Thus, this review emphatically summarizes the delivery systems that are widely used to encapsulate, protect and release fucoxanthin. Besides, the influence of delivery systems on the absorption of fucoxanthin by intestinal epithelial cells is highlighted. The applications and future development trends of delivery systems for fucoxanthin are also discussed. The extraction of fucoxanthin, development of novel delivery systems, sensory evaluation and toxicity studies, and industrial production may be promising research directions in the future. Overall, this review provides guidance for the development of fucoxanthin-loaded delivery systems.
Collapse
Affiliation(s)
- Zimo Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, China
| |
Collapse
|
12
|
Sun X, Zhu J, Liu C, Wang D, Wang CY. Fabrication of fucoxanthin/2-hydroxypropyl-β-cyclodextrin inclusion complex assisted by ultrasound procedure to enhance aqueous solubility, stability and antitumor effect of fucoxanthin. ULTRASONICS SONOCHEMISTRY 2022; 90:106215. [PMID: 36356498 PMCID: PMC9650067 DOI: 10.1016/j.ultsonch.2022.106215] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 10/12/2022] [Accepted: 10/27/2022] [Indexed: 06/16/2023]
Abstract
Fucoxanthin (Fx) possesses multiple bioactivities such as antitumor, antioxidant and anti-inflammatory activities, but its application is limited due to the poor water solubility, low bioavailability, and instability to some external harsh conditions. In this study, a stable inclusion complex of Fx and 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD) was prepared with the aid of ultrasound, which was characterized by scanning electron microscope, Fourier transform infrared spectroscopy, powder X-ray diffraction, and differential scanning calorimetry techniques. The phase solubility analysis and absorption spectroscopy results showed that Fx formed stoichiometry 1:2 inclusion complex with 2-HP-β-CD, and this could be well proved by molecular simulation. Structural analyses and molecular docking study indicated that Fx was successfully encapsulated into the cavity of 2-HP-β-CD, promoting it soluble in water and stable against heat, storage and gastrointestinal environments. In addition, Fx/2-HP-β-CD inclusion complex exhibited excellent antitumor activity against HCT116 and Caco-2 cell lines with IC50 values of 12.0 μΜ and 14.86 μΜ, respectively. Therefore, it could be a potentially promising way to promote the application of Fx in pharmaceuticals and functional foods by HP-β-CD encapsulation strategy.
Collapse
Affiliation(s)
- Xiaowen Sun
- Key Laboratory of Marine Drugs, The Ministry of Education of China, School of Medicine and Pharmacy, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, Shandong, China
| | - Junxiang Zhu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Chengqin Liu
- Department of Cardiology, Binzhou Medical University Hospital, Binzhou 256699, Shandong, China
| | - Dongfeng Wang
- Key Laboratory of Marine Drugs, The Ministry of Education of China, School of Medicine and Pharmacy, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China
| | - Chang-Yun Wang
- Key Laboratory of Marine Drugs, The Ministry of Education of China, School of Medicine and Pharmacy, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, Shandong, China.
| |
Collapse
|
13
|
Mumu M, Das A, Emran TB, Mitra S, Islam F, Roy A, Karim MM, Das R, Park MN, Chandran D, Sharma R, Khandaker MU, Idris AM, Kim B. Fucoxanthin: A Promising Phytochemical on Diverse Pharmacological Targets. Front Pharmacol 2022; 13:929442. [PMID: 35983376 PMCID: PMC9379326 DOI: 10.3389/fphar.2022.929442] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 05/23/2022] [Indexed: 12/24/2022] Open
Abstract
Fucoxanthin (FX) is a special carotenoid having an allenic bond in its structure. FX is extracted from a variety of algae and edible seaweeds. It has been proved to contain numerous health benefits and preventive effects against diseases like diabetes, obesity, liver cirrhosis, malignant cancer, etc. Thus, FX can be used as a potent source of both pharmacological and nutritional ingredient to prevent infectious diseases. In this review, we gathered the information regarding the current findings on antimicrobial, antioxidant, anti-inflammatory, skin protective, anti-obesity, antidiabetic, hepatoprotective, and other properties of FX including its bioavailability and stability characteristics. This review aims to assist further biochemical studies in order to develop further pharmaceutical assets and nutritional products in combination with FX and its various metabolites.
Collapse
Affiliation(s)
- Mumtaza Mumu
- Department of Biochemistry and Molecular Biology, Faculty of Biological Sciences, University of Chittagong, Chittagong, Bangladesh
| | - Ayan Das
- Department of Biochemistry and Molecular Biology, Faculty of Biological Sciences, University of Chittagong, Chittagong, Bangladesh
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong, Bangladesh
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, Bangladesh
- *Correspondence: Talha Bin Emran, ; Abubakr M. Idris, ; Bonglee Kim,
| | - Saikat Mitra
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka, Bangladesh
| | - Fahadul Islam
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, Bangladesh
| | - Arpita Roy
- Department of Biotechnology, School of Engineering and Technology, Sharda University, Greater Noida, India
| | - Md. Mobarak Karim
- Department of Biomedical Engineering, University of Houston, Houston, TX, United States
| | - Rajib Das
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, Bangladesh
| | - Moon Nyeo Park
- Department of Pathology College of Korean Medicine, Kyung Hee University, Seoul, South Korea
| | - Deepak Chandran
- Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore, India
| | - Rohit Sharma
- Department of Rasa Shastra and Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi, India
| | - Mayeen Uddin Khandaker
- Centre for Applied Physics and Radiation Technologies, School of Engineering and Technology, Sunway University, Bandar Sunway, Malaysia
| | - Abubakr M. Idris
- Department of Chemistry, College of Science, King Khalid University, Abha, Saudi Arabia
- Research Center for Advanced Materials Science (RCAMS), King Khalid University, Abha, Saudi Arabia
- *Correspondence: Talha Bin Emran, ; Abubakr M. Idris, ; Bonglee Kim,
| | - Bonglee Kim
- Department of Pathology College of Korean Medicine, Kyung Hee University, Seoul, South Korea
- *Correspondence: Talha Bin Emran, ; Abubakr M. Idris, ; Bonglee Kim,
| |
Collapse
|
14
|
Din NAS, Mohd Alayudin ‘AS, Sofian-Seng NS, Rahman HA, Mohd Razali NS, Lim SJ, Wan Mustapha WA. Brown Algae as Functional Food Source of Fucoxanthin: A Review. Foods 2022; 11:2235. [PMID: 35954003 PMCID: PMC9368577 DOI: 10.3390/foods11152235] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/17/2022] [Accepted: 07/20/2022] [Indexed: 02/06/2023] Open
Abstract
Fucoxanthin is an algae-specific xanthophyll of aquatic carotenoid. It is prevalent in brown seaweed because it functions as a light-harvesting complex for algal photosynthesis and photoprotection. Its exceptional chemical structure exhibits numerous biological activities that benefit human health. Due to these valuable properties, fucoxanthin's potential as a potent source for functional food, feed, and medicine is being explored extensively today. This article has thoroughly reviewed the availability and biosynthesis of fucoxanthin in the brown seaweed, as well as the mechanism behind it. We included the literature findings concerning the beneficial bioactivities of fucoxanthin such as antioxidant, anti-inflammatory, anti-obesity, antidiabetic, anticancer, and other potential activities. Last, an additional view on its potential as a functional food ingredient has been discussed to facilitate a broader application of fucoxanthin as a promising bioactive compound.
Collapse
Affiliation(s)
- Nur Akmal Solehah Din
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
| | - ‘Ain Sajda Mohd Alayudin
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
| | - Noor-Soffalina Sofian-Seng
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Hafeedza Abdul Rahman
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Noorul Syuhada Mohd Razali
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Seng Joe Lim
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| |
Collapse
|
15
|
Li D, Liu Y, Ma Y, Liu Y, Wang S, Guo Z, Li J, Wang Y, Tan B, Wei Y. Fabricating hydrophilic fatty acid-protein particles to encapsulate fucoxanthin: Fatty acid screening, structural characterization, and thermal stability analysis. Food Chem 2022; 382:132311. [PMID: 35149467 DOI: 10.1016/j.foodchem.2022.132311] [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: 09/13/2021] [Revised: 01/09/2022] [Accepted: 01/29/2022] [Indexed: 11/04/2022]
Abstract
Biomacromolecules are used to encapsulate carotenoids, but their poor absorption-enhancing ability restricts their application. This study integrated dietary fatty acids (FAs) into the protein-based encapsulation of fucoxanthin (FUCO) due to its positive role in carotenoid absorption. The results showed that of the 14 tested FAs, only myristic, palmitic, stearic, oleic, linoleic, and docosahexaenoic acid obviously promoted FUCO absorption. FAs were employed for FUCO encapsulation using bovine serum albumin (BSA) to fabricate FUCO-FA-BSA systems, with an encapsulation efficiency of > 98%, a particle size ranging from 113.1 nm to 193.5 nm, and a Zeta-potential between -32.8 mV and -38.3 mV. Electron microscopy and Fourier transform infrared spectroscopy revealed complete FUCO encapsulation, while the FUCO-loading particles exhibited a "core-shell" structure. The retention rate of the encapsulated FUCO increased 2.16-4.06 times when heated at 80.0 °C for 200 min. These results suggested that FA-BSA complexes might provide a promising strategy for embedding carotenoids.
Collapse
Affiliation(s)
- Donghui Li
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yunjun Liu
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yu Ma
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yixiang Liu
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Shengnan Wang
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Zixin Guo
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Jie Li
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yanbo Wang
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Bin Tan
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Ying Wei
- The Department of Food Engineering, China National Research Institute of Food & Fermentation Industries Corporation Limited, Beijing 100015, China
| |
Collapse
|
16
|
Consumption of Low Dose Fucoxanthin Does Not Prevent Hepatic and Adipose Inflammation and Fibrosis in Mouse Models of Diet-Induced Obesity. Nutrients 2022; 14:nu14112280. [PMID: 35684079 PMCID: PMC9183127 DOI: 10.3390/nu14112280] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 05/22/2022] [Accepted: 05/25/2022] [Indexed: 11/23/2022] Open
Abstract
Fucoxanthin (FCX) is a xanthophyll carotenoid present in brown seaweed. The goal of this study was to examine whether FCX supplementation could attenuate obesity-associated metabolic abnormalities, fibrosis, and inflammation in two diet-induced obesity (DIO) mouse models. C57BL/6J mice were fed either a high-fat/high-sucrose/high-cholesterol (HFC) diet or a high-fat/high-sucrose (HFS) diet. The former induces more severe liver injury than the latter model. In the first study, male C57BL/6J mice were fed an HFC diet, or an HFC diet containing 0.015% or 0.03% (w/w) FCX powder for 12 weeks to develop obesity-induced nonalcoholic steatohepatitis (NASH). In the second study, mice were fed an HFS diet or an HFS diet containing 0.01% FCX powder for 8 weeks. FCX did not change body weight gain and serum lipid profiles compared to the HFC or HFS controls. No significant differences were present in liver triglyceride and total cholesterol, hepatic fat accumulation, and serum alanine aminotransferase levels between control and FCX-fed mice regardless of whether they were on an HFC or HFS diet. FCX did not mitigate mRNA abundance of genes involved in lipid synthesis, cholesterol metabolism, inflammation, and fibrosis in the liver and white adipose tissue, while hepatic fatty acid β-oxidation genes were significantly elevated by FCX in both HFC and HFS feeding studies. Additionally, in the soleus muscle, FCX supplementation significantly elevated genes that regulate mitochondrial biogenesis and fatty acid β-oxidation, concomitantly increasing mitochondrial DNA copy number, compared with HFC. In summary, FCX supplementation had minor effects on hepatic and white adipose inflammation and fibrosis in two different DIO mouse models.
Collapse
|
17
|
Li J, Li Y, Zhang X, Miao S, Tan M, Su W. Microfluidic spinning of fucoxanthin-loaded nanofibers for enhancing antioxidation and clarification of fruit juice. Food Funct 2022; 13:1472-1481. [PMID: 35050292 DOI: 10.1039/d1fo03766h] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Fruit juice is one of the most popular drinks, which requires strict processing conditions to ensure its quality, especially to prevent enzymatic browning and turbidity loss. In this work, a new strategy for the preparation of composite nanofibers for juice clarification and anti-browning control was proposed. The strategy used microfluidic spinning to combine Fucoxanthin (Fx), hydroxypropyl-γ-cyclodextrin (HP-γ-CD) and polyvinyl pyrrolidone (PVP) to prepare Fx/HP-γ-CD-PVP (PCF) nanofibers, which not only reflected the excellent antioxidant properties of cyclodextrin-wrapped Fx, but also achieved a more optimized juice clarification agent dosage. Molecular docking technique was used to prove that the stable inclusion complex of Fx and HP-γ-CD could be formed by hydrogen bonding when the molar ratio of Fx to HP-γ-CD was 1 : 2, and the binding energy was as low as -10.23 kcal mol-1. SEM, XRD, FT-IR and TGA were used to characterize the structure of the composite nanofibers, which showed that the thermal stability and water solubility of the embedded Fx were improved. Further studies showed that the apple juice with PCF nanofibers containing inclusion complexes of Fx and HP-γ-CD at a molar ratio of 1 : 2 (PCF 1 : 2) could significantly improve the DPPH and ABTS radical scavenging activity, and could significantly protect the cell membrane integrity of RAW264.7 cells against H2O2 oxidative damage. Finally, the effects of PCF nanofibers on the quality of fresh juice were studied, including clarification experiment and sensory evaluation. The results showed that the dosage of PVP in PCF 1 : 2 was only about 4% of the conventional dosage, and the browning index of fresh juice was significantly reduced with the best clarification. The available data provided in this study would provide a promising safety strategy for the food processing of fresh juice and the extension of its storage life.
Collapse
Affiliation(s)
- Jiaxuan Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, 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, Dalian116034, Liaoning, China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, 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, Dalian116034, Liaoning, China
| | - Xuedi Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, 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, Dalian116034, Liaoning, China
| | - Song Miao
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61C996, Ireland
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, 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, Dalian116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, 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, Dalian116034, Liaoning, China
| |
Collapse
|
18
|
Otálora MC, Wilches-Torres A, Gómez Castaño JA. Spray-Drying Microencapsulation of Pink Guava ( Psidium guajava) Carotenoids Using Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves as Encapsulating Materials. Polymers (Basel) 2022; 14:310. [PMID: 35054716 PMCID: PMC8778079 DOI: 10.3390/polym14020310] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/08/2022] [Accepted: 01/11/2022] [Indexed: 02/06/2023] Open
Abstract
In this work, the capacity of the mucilage extracted from the cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves as wall material in the microencapsulation of pink guava carotenoids using spray-drying was studied. The stability of the encapsulated carotenoids was quantified using UV-vis and HPLC/MS techniques. Likewise, the antioxidant activity (TEAC), color (CIELab), structural (FTIR) and microstructural (SEM and particle size) properties, as well as the total dietary content, of both types of mucilage microcapsules were determined. Our results show that the use of AV mucilage, compared to OFI mucilage, increased both the retention of β-carotene and the antioxidant capacity of the carotenoid microcapsules by around 14%, as well as the total carotenoid content (TCC) by around 26%, and also favors the formation of spherical-type particles (Ø ≅ 26 µm) without the apparent damage of a more uniform size and with an attractive red-yellow hue. This type of microcapsules is proposed as a convenient alternative means to incorporate guava carotenoids, a natural colorant with a high antioxidant capacity, and dietary fiber content in the manufacture of functional products, which is a topic of interest for the food, pharmaceutical, and cosmetic industries.
Collapse
Affiliation(s)
- María Carolina Otálora
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 050030, Boyacá, Colombia;
| | - Andrea Wilches-Torres
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 050030, Boyacá, Colombia;
| | - Jovanny A. Gómez Castaño
- Grupo Química-Física Molecular y Modelamiento Computacional (QUIMOL®), Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia (UPTC), Avenida Central del Norte, Tunja 050030, Boyacá, Colombia
| |
Collapse
|
19
|
Rubio FTV, Haminiuk CWI, Santos PDDF, Martelli-Tosi M, Thomazini M, Balieiro JCDC, Makimori GYF, Favaro-Trindade CS. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels. Food Funct 2022; 13:10096-10109. [DOI: 10.1039/d2fo00759b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Brewer’s spent yeast (BSY) Saccharomyces cerevisiae has been currently explored as a bio-vehicle for encapsulation of bioactive compounds and as a delivery system. The main objectives of this work were...
Collapse
|
20
|
Bioaccessibility of microencapsulated carotenoids, recovered from tomato processing industrial by-products, using in vitro digestion model. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112285] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
21
|
Santos PDDF, Rubio FTV, da Silva MP, Pinho LS, Favaro-Trindade CS. Microencapsulation of carotenoid-rich materials: A review. Food Res Int 2021; 147:110571. [PMID: 34399544 DOI: 10.1016/j.foodres.2021.110571] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 12/29/2022]
Abstract
Carotenoids are natural pigments that present several bioactive properties, including antioxidant, anticarcinogenic and provitamin A activities. However, these compounds are susceptible to degradation when exposed to a number of conditions (e.g. light, heat, oxygen), leading to loss of benefits and hampering their application in food products. Their hydrophobicity also makes incorporation into water-based foods more difficult. Microencapsulation techniques have been applied for decades to provide stability to carotenoid-rich extracts under typical conditions of processing and storage of foods, besides offering several other advantages to the use and application of these materials. This work reviews the recent advances in the microencapsulation of carotenoid-rich extracts, oils and oleoresins from varying sources, evidencing the technologies applied to encapsulate these materials, the effects of encapsulation on the obtained particles, and the impact of such processes on the bioaccessibility and release profile of carotenoids from microparticles. Moreover, recent applications of carotenoid-rich microparticles in food products are discussed. Most of the applied processes were effective in improving different aspects of the encapsulated materials, especially the stability of carotenoids during storage, resulting in microparticles with promising properties for future applications in food products. However, the lack of information about the effects of microencapsulation on carotenoids during processing of model foods, the sensory acceptance of enriched food products and the bioaccessibility and bioavailability of microencapsulated carotenoids reveals gaps that should be explored in the future.
Collapse
Affiliation(s)
- Priscila Dayane de Freitas Santos
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Fernanda Thaís Vieira Rubio
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Marluci Palazzolli da Silva
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Lorena Silva Pinho
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| |
Collapse
|
22
|
Ye Y, Sun J, Wang L, Zhu J, Cui W, Hou H, Zhang J, Zhou C, Yan X. Isolation and Purification of Fucoxanthin from Brown Seaweed Sargassum horneri Using Open ODS Column Chromatography and Ethanol Precipitation. Molecules 2021; 26:3777. [PMID: 34206231 PMCID: PMC8270250 DOI: 10.3390/molecules26133777] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/25/2021] [Accepted: 06/13/2021] [Indexed: 11/25/2022] Open
Abstract
As an abundant marine xanthophyll, fucoxanthin (FX) exhibits a broad range of biological activities. The preparation of high-purity FX is in great demand, however, most of the available methods require organic solvents which cannot meet the green chemistry standard. In the present study, a simple and efficient purification approach for the purification of FX from the brown seaweed Sargassum horneri was carried out. The FX-rich ethanol extract was isolated by octadecylsilyl (ODS) column chromatography using ethanol-water solvent as a gradient eluent. The overwhelming majority of FX was successfully eluted by the ethanol-water mixture (9:1, v/v), with a recovery rate of 95.36%. A parametric study was performed to optimize the aqueous ethanol precipitation process by investigating the effects on the purity and recovery of FX. Under the optimal conditions, the purity of FX was 91.07%, and the recovery rate was 74.98%. Collectively, the eco-friendly method was cost-efficient for the purification of FX. The developed method provides a potential approach for the large-scale production of fucoxanthin from the brown seaweed Sargassum horneri.
Collapse
Affiliation(s)
- Yuemei Ye
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (Y.Y.); (J.S.); (L.W.); (J.Z.); (H.H.)
| | - Jingwen Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (Y.Y.); (J.S.); (L.W.); (J.Z.); (H.H.)
| | - Liting Wang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (Y.Y.); (J.S.); (L.W.); (J.Z.); (H.H.)
| | - Junwang Zhu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (Y.Y.); (J.S.); (L.W.); (J.Z.); (H.H.)
| | - Wei Cui
- Ningbo Key Laboratory of Behavioral Neuroscience, Zhejiang Provincial Key Laboratory of Pathophysiology, School of Medicine, Ningbo University, Ningbo 315211, China;
| | - Hongyan Hou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (Y.Y.); (J.S.); (L.W.); (J.Z.); (H.H.)
| | - Jinrong Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (Y.Y.); (J.S.); (L.W.); (J.Z.); (H.H.)
| | - Chengxu Zhou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (Y.Y.); (J.S.); (L.W.); (J.Z.); (H.H.)
| | - Xiaojun Yan
- Key Laboratory of Applied Marine Biotechnology of Ministry of Education, Ningbo University, Ningbo 315211, China
| |
Collapse
|
23
|
Choudhury N, Meghwal M, Das K. Microencapsulation: An overview on concepts, methods, properties and applications in foods. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.94] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Nitamani Choudhury
- Department of Basic & Applied Sciences National Institute of Food Technology Entrepreneurship and Management Kundli India
| | - Murlidhar Meghwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli India
| | - Kalyan Das
- Department of Basic & Applied Sciences National Institute of Food Technology Entrepreneurship and Management Kundli India
| |
Collapse
|
24
|
Huang Y, Liang M, Sun L, Brennan CS, Liu D. Effect of microencapsulation on morphology, physicochemical properties and flavour profiles of solid yoghurt‐flavoured bases. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14896] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Yan‐yan Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
| | - Ming‐hua Liang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
| | - Li‐na Sun
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
| | - Charles S. Brennan
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
- Department of Wine, Food and Molecular Biosciences Centre for Food Research and Innovation Lincoln University Lincoln85084New Zealand
| | - Dong‐mei Liu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
| |
Collapse
|
25
|
Sui Y, Gu Y, Lu Y, Yu C, Zheng J, Qi H. Fucoxanthin@Polyvinylpyrrolidone Nanoparticles Promoted Oxidative Stress-Induced Cell Death in Caco-2 Human Colon Cancer Cells. Mar Drugs 2021; 19:92. [PMID: 33562511 PMCID: PMC7915087 DOI: 10.3390/md19020092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 01/31/2021] [Accepted: 02/01/2021] [Indexed: 01/06/2023] Open
Abstract
Fucoxanthin (FX), a natural carotenoid found in seaweed with multiple functional activities, is unstable with a poor water solubility that limits its utilization. This study aimed to improve FX's stability and bioavailability via the nano-encapsulation of FX in polyvinylpyrrolidone (PVP)-coated FX@PVP nanoparticles (NPs). The FX@PVP NPs were evaluated in terms of their morphology, stability, encapsulation efficiency (EE), loading capacity (LC), and in vitro release to optimize the encapsulation parameters, and a 1:8 FX:PVP ratio was found to perform the best with the highest EE (85.50 ± 0.19%) and LC (10.68 ± 0.15%) and improved FX stability. In addition, the FX@PVP NPs were shown to effectively deliver FX into Caco-2 cancer cells, and the accumulation of FX in these cancer cells showed pro-oxidative activities to ameliorate H2O2-induced damage and cell death. The FX@PVP NPs could potentially become a new therapeutical approach for targeted cancer treatment.
Collapse
Affiliation(s)
- Yue Sui
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.S.); (Y.G.); (Y.L.)
| | - Yue Gu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.S.); (Y.G.); (Y.L.)
| | - Yujing Lu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.S.); (Y.G.); (Y.L.)
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA;
| | - Jie Zheng
- Liaoning Ocean and Fisheries Science Research Institute, Dalian 116023, China
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.S.); (Y.G.); (Y.L.)
| |
Collapse
|
26
|
Xiao H, Zhao J, Fang C, Cao Q, Xing M, Li X, Hou J, Ji A, Song S. Advances in Studies on the Pharmacological Activities of Fucoxanthin. Mar Drugs 2020; 18:E634. [PMID: 33322296 PMCID: PMC7763821 DOI: 10.3390/md18120634] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/08/2020] [Accepted: 12/08/2020] [Indexed: 12/11/2022] Open
Abstract
Fucoxanthin is a natural carotenoid derived mostly from many species of marine brown algae. It is characterized by small molecular weight, is chemically active, can be easily oxidized, and has diverse biological activities, thus protecting cell components from ROS. Fucoxanthin inhibits the proliferation of a variety of cancer cells, promotes weight loss, acts as an antioxidant and anti-inflammatory agent, interacts with the intestinal flora to protect intestinal health, prevents organ fibrosis, and exerts a multitude of other beneficial effects. Thus, fucoxanthin has a wide range of applications and broad prospects. This review focuses primarily on the latest progress in research on its pharmacological activity and underlying mechanisms.
Collapse
Affiliation(s)
- Han Xiao
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Jiarui Zhao
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Chang Fang
- Test Center for Agri‐Products Quality of Jinan, Jinan 250316, China;
| | - Qi Cao
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Maochen Xing
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Xia Li
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Junfeng Hou
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Aiguo Ji
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
- School of Pharmaceutical Sciences, Shandong University, Jinan 250012, China
| | - Shuliang Song
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| |
Collapse
|
27
|
Muqtader Ahmed M, Fatima F, Abul Kalam M, Alshamsan A, Soliman GA, Shaikh AA, Alshahrani SM, Aldawsari MF, Bhatia S, Khalid Anwer M. Development of spray-dried amorphous solid dispersions of tadalafil using glycyrrhizin for enhanced dissolution and aphrodisiac activity in male rats. Saudi Pharm J 2020; 28:1817-1826. [PMID: 33424269 PMCID: PMC7783211 DOI: 10.1016/j.jsps.2020.11.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Accepted: 11/17/2020] [Indexed: 01/01/2023] Open
Abstract
Tadalafil (TDL) is a phosphodiesterase-5 inhibitor (PDE5I), indicated for erectile dysfunction (ED). However, TDL exhibits poor aqueous solubility and dissolution rate, which may limit its application. This study aims to prepare amorphous solid dispersion (ASD) by spray-drying, using glycyrrhizin-a natural drug carrier. Particle and physicochemical characterizations were performed by particle size, polydispersity index measurement, yield, drug content estimation, Fourier Transformed Infrared (FTIR) spectroscopy, Differential scanning calorimetry (DSC), X-Ray Diffraction (XRD), Scanning Electron Microscopy (SEM) and dissolution study. In order to evaluate the aphrodisiac activity of the prepared ASD, sexual behavior study was performed in male rats. It is further considered for the stability study. Our results revealed that TDL-GLZ spray-dried dispersion was a successful drug-carrier binary mixture. XRD and SEM showed that ASD of TDL with GLZ presented in the amorphous state and dented-spherical shape, unlike the drug indicating crystalline and spiked shaped. The optimized ASD3 formulation with particle size (1.92 µm), PDI (0.32), yield (97.78%) and drug content (85.00%) showed 4.07 folds' increase in dissolution rate compared to pure TDL. The results obtained from the in vivo study exhibit significantly improved aphrodisiac activity with ASD3. The stability study revealed that the prepared ASD3 did not show any remarkable changes in the dissolution and drug content for 1 month storage at room temperature.
Collapse
Affiliation(s)
- Mohammed Muqtader Ahmed
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Farhat Fatima
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Mohd Abul Kalam
- Nanobiotechnology Unit, Department of Pharmaceutics, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Aws Alshamsan
- Nanobiotechnology Unit, Department of Pharmaceutics, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Gamal A. Soliman
- Department of Pharmacology, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Abdul Azim Shaikh
- Riyadh Pharma Medical and Cosmetics Company Limited, Riyadh, Saudi Arabia
| | - Saad M Alshahrani
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Mohammed F. Aldawsari
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Saurabh Bhatia
- Amity Institute of Pharmacy, Amity University Haryana, 122413, India
- Natural and Medical Sciences Research Center, University of Nizwa, Oman
| | - Md. Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| |
Collapse
|
28
|
Foo SC, Khong NM, Yusoff FM. Physicochemical, microstructure and antioxidant properties of microalgae-derived fucoxanthin rich microcapsules. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.102061] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
29
|
Lourenço-Lopes C, Garcia-Oliveira P, Carpena M, Fraga-Corral M, Jimenez-Lopez C, Pereira AG, Prieto MA, Simal-Gandara J. Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae. Foods 2020; 9:E1113. [PMID: 32823574 PMCID: PMC7465967 DOI: 10.3390/foods9081113] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 01/10/2023] Open
Abstract
The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be chemically produced, but the extraction from natural sources is considered more cost-effective, efficient and eco-friendly. Thus, identifying suitable sources of this compound and giving a general overview of efficient extraction, quantification, purification and stabilization studies is of great importance for the future production and commercialization of fucoxanthin. The scientific research showed that most of the studies are performed using conventional techniques, but non-conventional techniques begin to gain popularity in the recovery of this compound. High Performance Liquid Chromatography (HPLC), Nuclear Magnetic Resonance (NMR) and spectroscopy techniques have been employed in the quantification and identification of fucoxanthin. The further purification of extracts has been mainly accomplished using purification columns. Finally, the stability of fucoxanthin has been assessed as a free molecule, in an emulsion, or encapsulated to identify the variables that might affect its further industrial application.
Collapse
Affiliation(s)
- Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Cecilia Jimenez-Lopez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Antia G. Pereira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
| |
Collapse
|
30
|
Sun X, Zhao H, Liu Z, Sun X, Zhang D, Wang S, Xu Y, Zhang G, Wang D. Modulation of Gut Microbiota by Fucoxanthin During Alleviation of Obesity in High-Fat Diet-Fed Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5118-5128. [PMID: 32309947 DOI: 10.1021/acs.jafc.0c01467] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Fucoxanthin (Fx), an allenic carotenoid from brown seaweeds or diatoms, has been demonstrated to prevent obesity. Gut dysbiosis and inflammation are two counted important incidence reasons of obesity and related diseases. In this paper, a mouse model induced by high-fat diet (HFD) was used to reveal the role of Fx in modulating intestinal homeostasis and treating obesity. In addition, 16S rRNA sequencing results inferred that Fx alleviated HFD-induced gut microbiota dysbiosis by significantly inhibiting the growth of obesity-/inflammation-related Lachnospiraceae and Erysipelotrichaceae while promoting the growth of Lactobacillus/Lactococcus, Bifidobacterium, and some butyrate-producing bacteria. The correlation analysis showed that some gut microbiota taxa were strongly correlated with obesity phenotypes and the inflammation level. In conclusion, dietary Fx has the potential to alleviate the development of obesity and related symptoms through mediating the composition of gut microbiota as demonstrated in mice. This study provides scientific evidence for the potential effects of Fx on obesity treatment.
Collapse
Affiliation(s)
- Xiaowen Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People's Republic of China
| | - Hailong Zhao
- Research Vessel Center, Ocean University of China, Qingdao 266100, People's Republic of China
| | - Zonglin Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People's Republic of China
| | - Xun Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People's Republic of China
| | - Dandan Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People's Republic of China
| | - Shuhui Wang
- Qingdao Municipal Center for Disease Control and Prevention, Qingdao 266033, People's Republic of China
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People's Republic of China
| | - Guofang Zhang
- State Key Laboratory of Bioactive Seaweed Substances, Qingdao Brightmoon Seaweed Group Co Ltd, Qingdao 266400, People's Republic of China
| | - Dongfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People's Republic of China
| |
Collapse
|
31
|
Dewanjee S, Chakraborty P, Mukherjee B, De Feo V. Plant-Based Antidiabetic Nanoformulations: The Emerging Paradigm for Effective Therapy. Int J Mol Sci 2020; 21:E2217. [PMID: 32210082 PMCID: PMC7139625 DOI: 10.3390/ijms21062217] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 03/10/2020] [Accepted: 03/19/2020] [Indexed: 12/27/2022] Open
Abstract
Diabetes mellitus is a life-threatening metabolic syndrome. Over the past few decades, the incidence of diabetes has climbed exponentially. Several therapeutic approaches have been undertaken, but the occurrence and risk still remain unabated. Several plant-derived small molecules have been proposed to be effective against diabetes and associated vascular complications via acting on several therapeutic targets. In addition, the biocompatibility of these phytochemicals increasingly enhances the interest of exploiting them as therapeutic negotiators. However, poor pharmacokinetic and biopharmaceutical attributes of these phytochemicals largely restrict their clinical usefulness as therapeutic agents. Several pharmaceutical attempts have been undertaken to enhance their compliance and therapeutic efficacy. In this regard, the application of nanotechnology has been proven to be the best approach to improve the compliance and clinical efficacy by overturning the pharmacokinetic and biopharmaceutical obstacles associated with the plant-derived antidiabetic agents. This review gives a comprehensive and up-to-date overview of the nanoformulations of phytochemicals in the management of diabetes and associated complications. The effects of nanosizing on pharmacokinetic, biopharmaceutical and therapeutic profiles of plant-derived small molecules, such as curcumin, resveratrol, naringenin, quercetin, apigenin, baicalin, luteolin, rosmarinic acid, berberine, gymnemic acid, emodin, scutellarin, catechins, thymoquinone, ferulic acid, stevioside, and others have been discussed comprehensively in this review.
Collapse
Affiliation(s)
- Saikat Dewanjee
- Advanced Pharmacognosy Research Laboratory, Department of Pharmaceutical Technology, Jadavpur University, Kolkata 700032, India;
| | - Pratik Chakraborty
- Advanced Pharmacognosy Research Laboratory, Department of Pharmaceutical Technology, Jadavpur University, Kolkata 700032, India;
| | - Biswajit Mukherjee
- Pharmaceutics Research Laboratory, Department of Pharmaceutical Technology, Jadavpur University, Kolkata 700032, India;
| | - Vincenzo De Feo
- Department of Pharmacy, University of Salerno, 84084 Fisciano, Italy
| |
Collapse
|
32
|
Oliyaei N, Moosavi-Nasab M, Tamaddon AM, Fazaeli M. Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic. Food Sci Nutr 2020; 8:1226-1236. [PMID: 32148828 PMCID: PMC7020259 DOI: 10.1002/fsn3.1411] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 12/14/2019] [Accepted: 12/18/2019] [Indexed: 01/12/2023] Open
Abstract
This study aims to assess the effect of gum Arabic (GA), maltodextrin (MD), or their combination as a coating agent at different ratios (1/3, 1/5, and 1/7 w/w) to encapsulate fucoxanthin. For this purpose, fucoxanthin was initially extracted and purified from Sargassum angustifolium brown seaweed and then loaded into porous starch (PS). The fucoxanthin-loaded PS samples were further contributed in another encapsulation process using the coating materials. All samples were evaluated in terms of encapsulation efficiency, Fourier-transform infrared (FTIR) spectroscopy and stability under light, dark and low or high temperature (4 and 50°C) exposure over a certain time period. Purification of fucoxanthin was verified through HPLC and NMR spectroscopy. It was shown that the subsequent coating with MD + GA (1/7 w/w) caused an enhanced encapsulation of fucoxanthin-loaded PS, reaching to about 96%. In addition, the stability of fucoxanthin-loaded PS was greatly influenced by light and high temperature exposure and decreased from 85% to 58% using the GA-coated material (1/3 w/w). First-order kinetic model was found to be fitted well on thermal degradation data of fucoxanthin. Interestingly, the mixture of MD + GA (1/7 w/w) exhibited the highest fucoxanthin prevention at the end of the storage period. Conclusively, the findings of this study can provide simple and facile protocol for food chemists in protecting the food ingredients using encapsulation process.
Collapse
Affiliation(s)
- Najme Oliyaei
- Seafood Processing Research Group School of Agriculture Shiraz University Shiraz Iran
- Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran
| | - Marzieh Moosavi-Nasab
- Seafood Processing Research Group School of Agriculture Shiraz University Shiraz Iran
- Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran
| | - Ali Mohammad Tamaddon
- School of Pharmacy and Research Center for Nanotechnology in Drug Delivery Shiraz University of Medical Science Shiraz Iran
| | - Mahboubeh Fazaeli
- Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran
| |
Collapse
|
33
|
Improvement of fucoxanthin oral efficacy via vehicles based on gum Arabic, gelatin and alginate hydrogel. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103573] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
|
34
|
Xavier AAO, Mercadante AZ. The bioaccessibility of carotenoids impacts the design of functional foods. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.02.015] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|