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Wang Q, Li C, Qiao Y, Hao Y, Gong Z, Wu Y, Guo X, Liu X. Improving physical stability of microalgae protein-based emulsions under acidic and neutral conditions via carboxymethyl chitosan complexation. Food Chem X 2024; 23:101690. [PMID: 39170065 PMCID: PMC11338124 DOI: 10.1016/j.fochx.2024.101690] [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: 06/07/2024] [Revised: 07/09/2024] [Accepted: 07/21/2024] [Indexed: 08/23/2024] Open
Abstract
The emulsification stability of microalgae protein (MP) is limited to strongly alkaline conditions, restricting its applications in food processing. This study aims to investigate the capability of carboxymethyl chitosan (CMCS) to improve MP's emulsification stability over a wider pH range. Results indicated soluble MP-CMCS complexes formed at pH 2, 4, and 7, while aggregation of the complexes occurred at pH 8. The complexes stabilized emulsions exhibited smaller droplet sizes and higher absolute zeta potential at pH 2, 4, and 7 compared to pH 8. After 2 weeks of storage, emulsions remained stable at pH 2, 4, and 7, with significant delamination at pH 8. Laser confocal microscopy confirmed uniform droplet distribution at pH 2 and 7, with slight fusion at pH 4. The complexes stabilized emulsions exhibited higher viscosity and shear stress than MP stabilized emulsions at pH 2, 4, and 7. The stronger viscoelastic properties and higher storage moduli (G') values of MP-CMCS complexes under acidic and neutral conditions indicated stronger intermolecular interactions compared to alkaline conditions. The increase in G' and loss moduli (G") values for emulsions at pH 8 under stress highlighted the significant impact on network structure strength and viscosity in these emulsions. This study elucidated the binding interactions between MP and CMCS under various pH conditions, and demonstrated a feasible approach to improving MP's emulsification stability over a wider pH range.
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Affiliation(s)
- Qian Wang
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
| | - Chunxia Li
- College of Agriculture, Resources and Environment, Tianjin Agricultural University, Tianjin 300384, China
| | - Yuqian Qiao
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
| | - Yacheng Hao
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
| | - Zhiyong Gong
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
| | - Yongning Wu
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China
- Department of Nutrition and Food Safety, Peking Union Medical College, Research Unit of Food Safety, Chinese Academy of Medical Sciences, Beijing 100021, China
| | - Xiao Guo
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
| | - Xin Liu
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
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Li W, Wang L, Qian Y, Wang M, Li F, Zeng M. True-solution-scale utilization of natural chlorophyll a in aqueous media through cooperative aggregation with phycocyanin. Food Chem 2024; 460:140678. [PMID: 39098190 DOI: 10.1016/j.foodchem.2024.140678] [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: 05/18/2024] [Revised: 07/13/2024] [Accepted: 07/25/2024] [Indexed: 08/06/2024]
Abstract
The challenge of applying chlorophyll(Chl) in aqueous media has been a significant obstacle to the diversified development of Chl a-related industries. This study presents the first report on the true-solution-scale utilization of Chl in aqueous media through the construction of chlorophyll a-phycocyanin (Chls-PC) composite nanoparticles. This study determined the optimal conditions for Chls-PC preparation: a composite ratio of 1:25, a solvent ratio of 1:4, and a stirring time of 1 h. Fluorescence spectroscopy, transmission electron microscope, and confocal microscopy confirmed Chl a and PC aggregation. Surface hydrophobicity and contact angle measurements showed that Chls-PC water solubility was similar to PC and much higher than Chl. Infrared spectroscopy, quantum chemical calculations, X-ray photoelectron spectroscopy, and molecular dynamics simulations elucidated the water solubilization mechanism of Chls-PC both experimentally and theoretically. This research provides theoretical guidance for the development and production of water-based products using Chl as a raw material.
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Affiliation(s)
- Wei Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China; Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
| | - Lijuan Wang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China; Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
| | - Yuemiao Qian
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China; Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
| | - Mengwei Wang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
| | - Fangwei Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China; Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China.
| | - Mingyong Zeng
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China; Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China.
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3
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Ma Y, Zhou W, Wang H, Wu M, Jiang S, Li Y, Ma C, Zhang R, He J. The double-layer emulsions loaded with bitter melon (Momordica charantia L.) seed oil protect against dextran sulfate sodium-induced ulcerative colitis in mice. Int J Biol Macromol 2024; 278:134279. [PMID: 39084441 DOI: 10.1016/j.ijbiomac.2024.134279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 07/24/2024] [Accepted: 07/27/2024] [Indexed: 08/02/2024]
Abstract
In this study, a whey protein isolate (WPI)-chitooligosaccharide (COS) stabilized bitter melon (Momordica charantia L.) seed oil emulsions (WC-BSOE) were prepared using the electrostatic layer-by-layer self-assembly technique, and their modulating effects on ulcerative colitis (UC) were investigated in dextran sulfate sodium (DSS)-induced UC mice model. The stability and releasing ability of WC-BSOE under simulated gastrointestinal digestion condition and their acute toxicity were also investigated. The results showed that WC-BSOE was stable to droplet aggregation in the simulated gastric and intestinal fluids and exhibited sustained release profile during gastrointestinal transit, evidenced by the measurement of particle size, polydispersity index, zeta-potential and released free fatty acids contents. Moreover, WC-BSOE had no toxic effects on BALB/c mice within the dose range of 40,000 mg/kg body weight (BW), and treatment with WC-BSOE at a dosage of 15 mg/kg BW effectively relieved DSS-induced UC symptoms in mice. Furthermore, WC-BSOE could improve the IL-4 and IgA contents in serum, as well as up-regulate the occludin and ZO-1 expressions and down-regulate MPO, MDA and ROS levels in colon tissues of colitis mice, and it also elevated the diversity and relative abundances of Firmicutes, Bacteroides, and Lactobacillus in the intestinal microbiota. These findings indicated that WC-BSOE exerted protective effects in UC through decreasing proinflammatory cytokines, increasing tight junction proteins, suppressing oxidative stress, and regulating intestinal microbiota. Collectively, this study suggested WC-BSOE might be developed as a promising dietary supplement for UC protection.
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Affiliation(s)
- Yan Ma
- National R & D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Wangting Zhou
- National R & D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Huiling Wang
- National R & D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Muci Wu
- National R & D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Sijia Jiang
- Hubei Province enterprise technology center of Yun-Hong Group Co. Ltd, Wuxue 435400, PR China
| | - Yubao Li
- Hubei Province enterprise technology center of Yun-Hong Group Co. Ltd, Wuxue 435400, PR China
| | - Chengjie Ma
- State Key Laboratory of Dairy Biotechnology, Bright Dairy & Food Co., Ltd., Shanghai 200436, PR China
| | - Rui Zhang
- National R & D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.
| | - Jingren He
- National R & D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.
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4
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Tong Q, Yi Z, Ma L, Tan Y, Cao X, Liu D, Li X. Influences of carboxymethyl chitosan upon stabilization and gelation of O/W Pickering emulsions in the presence of inorganic salts. Carbohydr Polym 2024; 331:121902. [PMID: 38388045 DOI: 10.1016/j.carbpol.2024.121902] [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: 11/20/2023] [Revised: 01/28/2024] [Accepted: 01/30/2024] [Indexed: 02/24/2024]
Abstract
The objective of this study was to investigate the effects of carboxymethyl chitosan (CMCS) on the stabilization and gelation of oil-in-water (O/W) Pickering emulsions (PEs) with polyphenol-amino acid particles in the presence of inorganic salts. The results revealed that the CMCS-induced depletion interactions contributed to improving the emulsification ability and interfacial adsorption efficiency of polyphenol-amino acid particles as well as constructing the network structures in the continuous phase. These relevant changes collectively resulted in elevating stability, viscosity and moduli of PEs. The additional effects of different inorganic salts with varying additions were further investigated, and the addition-dependent phenomena were observed. At low additions of inorganic salts, the occurrence of the chelation of inorganic salts with CMCS consolidated the constructed network structure, favorable to the gelation of PEs. With increasing additions, this chelation effect became stronger which compromised the CMCS-induced depletion, gradually leading to destabilization of PEs. In terms of ion species, the more pronounced effect on emulsion stability was achieved with calcium ions than with potassium and iron ions. This study expects to provide a new perspective on the extending application of cationic CMCS for improving the stability of O/W PEs in the food industry.
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Affiliation(s)
- Qiulan Tong
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Zeng Yi
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Lei Ma
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Yunfei Tan
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Xiaoyu Cao
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Danni Liu
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Xudong Li
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China.
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Chen MS, Hu CL, Jiang SK, Chong ZY, Chen JC. Modulation of secretory factors by lipofundin contributes to its anti‑neuroinflammatory effects. Exp Ther Med 2024; 27:169. [PMID: 38476917 PMCID: PMC10929000 DOI: 10.3892/etm.2024.12456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Accepted: 01/16/2024] [Indexed: 03/14/2024] Open
Abstract
As the global population ages, the prevalence of neuroinflammatory diseases such as Alzheimer's disease, Parkinson's disease and stroke continues to increase. Therefore, it is necessary to develop preventive and therapeutic methods against neuroinflammatory diseases. Lipofundin is a lipid emulsion commonly used in clinical anesthetic solvents and nutritional supplements. Lipid emulsions have been shown to possess anti-inflammatory properties. However, the potential beneficial effect of lipofundin against neuroinflammation requires elucidation. In the present study, two cell models were used to investigate the efficacy of lipofundin against neuroinflammation. In the first model, BV2 mouse microglial cells were treated with lipopolysaccharide (LPS) to induce nitric oxide (NO) production as a model of neuroinflammation. In the second model, HMC3 human microglial were activated by LPS, and changes in the secretion of factors associated with inflammation were analyzed using Luminex xMAP® technology. Griess assay results revealed that lipofundin significantly prevented and treated LPS-induced NO production. An anti-neuroinflammatory effect was also observed in HMC3 cells, where lipofundin exhibited excellent preventive and therapeutic properties by reducing the LPS-induced expression and secretion of interleukin-1β. Notably, lipofundin also promoted the secretion of certain growth factors, suggesting a potential neuroprotective effect. These results demonstrate that, in addition to its role as a solvent for drugs and nutritional support, lipofundin may also have beneficial effects in alleviating the progression of neuroinflammation. These findings may serve as an important reference for future translational medicine applications.
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Affiliation(s)
- Ming-Shan Chen
- Department of Anesthesiology, Ditmanson Medical Foundation Chia-Yi Christian Hospital, Chiayi 60002, Taiwan, R.O.C
- Department of Medical Laboratory Science and Biotechnology, Asia University, Taichung 41354, Taiwan, R.O.C
| | - Chia-Lin Hu
- Department of Anesthesiology, Ditmanson Medical Foundation Chia-Yi Christian Hospital, Chiayi 60002, Taiwan, R.O.C
| | - Shin-Kuang Jiang
- Department of Neurology, China Medical University Hospital, Taichung 404332, Taiwan, R.O.C
| | - Zhi-Yong Chong
- Department of Biochemical Science and Technology, National Chiayi University, Chiayi 600355, Taiwan, R.O.C
| | - Jui-Chieh Chen
- Department of Biochemical Science and Technology, National Chiayi University, Chiayi 600355, Taiwan, R.O.C
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6
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Liu A, Li R, Zaaboul F, He M, Li X, Shi J, Liu Y, Xu YJ. Proteomic analysis reveals the mechanisms of the astaxanthin suppressed foam cell formation. Life Sci 2023; 325:121774. [PMID: 37172817 DOI: 10.1016/j.lfs.2023.121774] [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: 09/29/2022] [Revised: 05/08/2023] [Accepted: 05/09/2023] [Indexed: 05/15/2023]
Abstract
AIMS Lipid metabolism in macrophages plays a key role in atherosclerosis development. Excessive low-density lipoprotein taken by macrophages leads to foam cell formation. In this study, we aimed to investigate the effect of astaxanthin on foam cells, and using mass spectrometry-based proteomic approaches to identified the protein expression changes of foam cells. MAIN METHODS The foam cell model was build, then treated with astaxanthin, and tested the content of TC and FC. And proteomics analysis was used in macrophage, macrophage-derived foam cells and macrophage-derived foam cells treated with AST. Then bioinformatic analyses were performed to annotate the functions and associated pathways of the differential proteins. Finally, western blot analysis further confirmed the differential expression of these proteins. KEY FINDINGS Total cholesterol (TC) while free cholesterol (FC) increased in foam cells treated with astaxanthin. The proteomics data set presents a global view of the critical pathways involved in lipid metabolism included PI3K/CDC42 and PI3K/RAC1/TGF-β1 pathways. These pathways significantly increased cholesterol efflux from foam cells and further improved foam cell-induced inflammation. SIGNIFICANCE The present finding provide new insights into the mechanism of astaxanthin regulate lipid metabolism in macrophage foam cells.
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Affiliation(s)
- Aiyang Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Ruizhi Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Farah Zaaboul
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Mengxue He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Xue Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jiachen Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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7
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Cai L, Gan M, Regenstein JM, Luan Q. Improving the biological activities of astaxanthin using targeted delivery systems. Crit Rev Food Sci Nutr 2023; 64:6902-6923. [PMID: 36779336 DOI: 10.1080/10408398.2023.2176816] [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: 02/14/2023]
Abstract
The antioxidant and anti-inflammatory properties of astaxanthin (AST) enable it to protect against oxidative stress-related and inflammatory diseases with a range of biological effects. These activities provide the potential to develop healthier food products. Therefore, it would be beneficial to design delivery systems for AST to overcome its low stability, control its release, and/or improve its bioavailability. This review discusses the basis for AST's various biological activities and the factors limiting these activities, including stability, solubility, and bioavailability. It also discusses the different systems available for the targeted delivery of AST and their applications in enhancing the biological activity of AST. These include systems that are candidates for preventive and therapeutic effects, which include nerves, liver, and skin, particularly for possible cancer reduction. Targeted delivery of AST to specific regions of the gastrointestinal tract, or more selectively to target tissues and cells, can be achieved using targeted delivery systems to increase the biological activities of AST.
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Affiliation(s)
- Luyun Cai
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo, Zhejiang, China
| | - Miaoyu Gan
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo, Zhejiang, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Qian Luan
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo, Zhejiang, China
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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:foods11182883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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Wang S, Qi X. The Putative Role of Astaxanthin in Neuroinflammation Modulation: Mechanisms and Therapeutic Potential. Front Pharmacol 2022; 13:916653. [PMID: 35814201 PMCID: PMC9263351 DOI: 10.3389/fphar.2022.916653] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Accepted: 06/07/2022] [Indexed: 12/03/2022] Open
Abstract
Neuroinflammation is a protective mechanism against insults from exogenous pathogens and endogenous cellular debris and is essential for reestablishing homeostasis in the brain. However, excessive prolonged neuroinflammation inevitably leads to lesions and disease. The use of natural compounds targeting pathways involved in neuroinflammation remains a promising strategy for treating different neurological and neurodegenerative diseases. Astaxanthin, a natural xanthophyll carotenoid, is a well known antioxidant. Mounting evidence has revealed that astaxanthin is neuroprotective and has therapeutic potential by inhibiting neuroinflammation, however, its functional roles and underlying mechanisms in modulating neuroinflammation have not been systematically summarized. Hence, this review summarizes recent progress in this field and provides an update on the medical value of astaxanthin. Astaxanthin modulates neuroinflammation by alleviating oxidative stress, reducing the production of neuroinflammatory factors, inhibiting peripheral inflammation and maintaining the integrity of the blood-brain barrier. Mechanistically, astaxanthin scavenges radicals, triggers the Nrf2-induced activation of the antioxidant system, and suppresses the activation of the NF-κB and mitogen-activated protein kinase pathways. With its good biosafety and high bioavailability, astaxanthin has strong potential for modulating neuroinflammation, although some outstanding issues still require further investigation.
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10
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Ávila-Román J, García-Gil S, Rodríguez-Luna A, Motilva V, Talero E. Anti-Inflammatory and Anticancer Effects of Microalgal Carotenoids. Mar Drugs 2021; 19:531. [PMID: 34677429 PMCID: PMC8539290 DOI: 10.3390/md19100531] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/19/2021] [Accepted: 09/20/2021] [Indexed: 12/12/2022] Open
Abstract
Acute inflammation is a key component of the immune system's response to pathogens, toxic agents, or tissue injury, involving the stimulation of defense mechanisms aimed to removing pathogenic factors and restoring tissue homeostasis. However, uncontrolled acute inflammatory response may lead to chronic inflammation, which is involved in the development of many diseases, including cancer. Nowadays, the need to find new potential therapeutic compounds has raised the worldwide scientific interest to study the marine environment. Specifically, microalgae are considered rich sources of bioactive molecules, such as carotenoids, which are natural isoprenoid pigments with important beneficial effects for health due to their biological activities. Carotenoids are essential nutrients for mammals, but they are unable to synthesize them; instead, a dietary intake of these compounds is required. Carotenoids are classified as carotenes (hydrocarbon carotenoids), such as α- and β-carotene, and xanthophylls (oxygenate derivatives) including zeaxanthin, astaxanthin, fucoxanthin, lutein, α- and β-cryptoxanthin, and canthaxanthin. This review summarizes the present up-to-date knowledge of the anti-inflammatory and anticancer activities of microalgal carotenoids both in vitro and in vivo, as well as the latest status of human studies for their potential use in prevention and treatment of inflammatory diseases and cancer.
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Affiliation(s)
- Javier Ávila-Román
- Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Sara García-Gil
- Department of Pharmacology, Universidad de Sevilla, 41012 Seville, Spain; (S.G.-G.); (A.R.-L.); (V.M.)
| | - Azahara Rodríguez-Luna
- Department of Pharmacology, Universidad de Sevilla, 41012 Seville, Spain; (S.G.-G.); (A.R.-L.); (V.M.)
| | - Virginia Motilva
- Department of Pharmacology, Universidad de Sevilla, 41012 Seville, Spain; (S.G.-G.); (A.R.-L.); (V.M.)
| | - Elena Talero
- Department of Pharmacology, Universidad de Sevilla, 41012 Seville, Spain; (S.G.-G.); (A.R.-L.); (V.M.)
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