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Shen Z, Dai J, Yang X, Liu Y, Liu L, Huang Y, Wang L, Chen P, Chen X, Zhang C, Zhao J, Yang X, Wang Q. Comparison of sea buckthorn fruit oil nanoemulsions stabilized by protein-polysaccharide conjugates prepared using β-glucan from various sources. Food Chem 2024; 457:140098. [PMID: 38901345 DOI: 10.1016/j.foodchem.2024.140098] [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: 03/14/2024] [Revised: 05/22/2024] [Accepted: 06/12/2024] [Indexed: 06/22/2024]
Abstract
To understand the influence of β-glucans structure on the emulsifying properties of protein-polysaccharide conjugates, sodium caseinate (NaCas) was utilized to form glycosylation conjugates with varying degrees of glycosylation (10.68-17.50%) using three β-glucans from bacteria, yeast, and oats. This process induced alterations in the secondary structure of protein. The nanoemulsions prepared with the glycosylated conjugates exhibited superior stability compared to those formulated solely with NaCas, particularly under conditions of drastic pH fluctuations and extended storage periods. The nanoemulsion prepared with the NaCas-Salecan conjugate demonstrated exceptional stability at pH 4 and 6, or storage for 20 days. Additionally, it significantly attenuated the oxidation of unsaturated fatty acids and exhibited the lowest levels of aggregation, flocculation, and free fatty acid release rate during in vitro digestion. This study suggested the potential of the NaCas-Salecan conjugates in enhancing the stability of nanoemulsions and facilitating the colorectal-targeted delivery of sea buckthorn fruit oil.
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Affiliation(s)
- Ziyi Shen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Juan Dai
- School of Laboratory Medicine, Chengdu Medical College, Chengdu, 610500, PR China
| | - Xinyue Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Yao Liu
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Lei Liu
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - YuKun Huang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Lijun Wang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Pengfei Chen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China
| | - Chisong Zhang
- Chengdu Academy of Agriculture and Forestry Sciences, Chengdu, 610500, PR China
| | - Juan Zhao
- Sichuan Synlight Biotech Ltd., Chengdu, 610000, PR China
| | - Xiao Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, PR China.
| | - Qin Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
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2
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Du L, Meng Z. Carrageenan-induced conjugated oat protein isolate microgel particles as structure modulators in fat analogues and their digestion behaviors. J Colloid Interface Sci 2024; 674:663-676. [PMID: 38950465 DOI: 10.1016/j.jcis.2024.06.107] [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: 11/25/2023] [Revised: 04/09/2024] [Accepted: 06/12/2024] [Indexed: 07/03/2024]
Abstract
HYPOTHESIS Engineering plant-based microgel particles (MPs) at a molecular scale is meaningful to prepare functional fat analogues. We hypothesize that oat protein isolate (OPI) and κ-carrageenan (CA) have synergy in MPs formation, using MPs with controllable structure, and further to fabricate fat analogues with adjustable characteristics is feasible. Their digestion fate will also be possibly modulated by interfacial coatings. EXPERIMENTS OPI-based conjugated MPs with tunable rigidities by changing crosslinking densities were designed. The relationship between microgel structures, and emulsion gel properties was explored through spectroscopy, microstructure, rheology and tribology. The delivery to lycopene, as well as inhibiting digestion behaviors of fat analogues was evaluated in a simulated gastro-intestinal tract. FINDINGS The rigidity of conjugated MPs could be tailored to optimize the performance of fat analogues. OPI-1 %CA MPs could stabilize emulsions up to 95 % oil fraction with fine texture. Tribological behaviors had a dependence on microgel elasticity and interfacial coatings, medium hard MP-stabilized emulsion was less disrupted without coalescence after oral processing. Digestion was delayed by denser and harder MPs by softening the interfacial particle layer or limiting lipase accessibility. Softer conjugated MPs possessed better flexibility and were broken down more easily leading to a higher rate of lipid digestion.
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Affiliation(s)
- Liyang Du
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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3
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Chabni A, Pardo de Donlebún B, Romero M, Torres CF. Predigested Mixture of Arachidonic and Docosahexaenoic Acids for Better Bio-Accessibility. Mar Drugs 2024; 22:224. [PMID: 38786615 PMCID: PMC11123075 DOI: 10.3390/md22050224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
A predigested product from arachidonic acid oil (ARA) and docosahexaenoic acid (DHA) oil in a 2:1 (w/w) ratio has been developed and evaluated in an in vitro digestion model. To produce this predigested lipid mixture, first, the two oils were enzymatically hydrolyzed up to 90% of free fatty acids (FFAs) were achieved. Then, these two fatty acid (FA) mixtures were mixed in a 2:1 ARA-to-DHA ratio (w/w) and enzymatically esterified with glycerol to produce a mixture of FFAs, mono-, di-, and triacylglycerides. Different glycerol ratios and temperatures were evaluated. The best results were attained at 10 °C and a glycerol-to-FA molar ratio of 3:1. The bio-accessibility of this predigested mixture was studied in an in vitro digestion model. A total of 90% of the digestion product was found in the micellar phase, which contained 30% monoacylglycerides, more than 50% FFAs, and a very small amount of triacylglycerols (3% w/w). All these data indicate an excellent bio-accessibility of this predigested mixture.
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Affiliation(s)
- Assamae Chabni
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (M.R.)
| | - Blanca Pardo de Donlebún
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain;
| | - Marina Romero
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (M.R.)
| | - Carlos F. Torres
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (M.R.)
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4
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Huang Z, Zong MH, Wang J, Peng SY, Yu M, Lou WY. Structural and interfacial properties of acetylated Millettia speciosa Champ polysaccharide and stability evaluation of the resultant O/W emulsion containing β-carotene. Int J Biol Macromol 2024; 264:130556. [PMID: 38431014 DOI: 10.1016/j.ijbiomac.2024.130556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 01/24/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
The aim of this study was to investigate the effects of acetylation modification on the structural, interfacial and emulsifying properties of Millettia speciosa Champ polysaccharide (MSCP). Besides, the influence of acetylation modification on the encapsulation properties of polysaccharide-based emulsion was also explored. Results indicated that modification resulted in a prominent reduction in molecular weight of MSCP and the interfacial layer thickness formed by acetylated MSCP (AC-MSCP) was also decreased, but the adsorption rate and ability of AC-MSCP to reduce interfacial tension were improved. AC-MSCP formulated emulsion possessed smaller droplet size (6.8 μm) and exhibited better physical stability under stressful conditions. The chemical stability of β-carotene was also profoundly enhanced by AC-MSCP fabricated emulsion. Moreover, AC-MSCP improved lipids digestion extent, thus facilitating the formation of micelle and increasing bioaccessibility of β-carotene. This study provided insights for rational modification of polysaccharide-based emulsifier and designing delivery system for chemically labile hydrophobic bioactive components.
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Affiliation(s)
- Zhi Huang
- College of Light Industry and Food Engineering, Guangxi University, No. 100 Daxue East Road, Nanning 530004, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Juan Wang
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Shao-Yan Peng
- Hin Sang Health and Medical (Guangdong) Co., Ltd, Yunfu 527300, China
| | - Ming Yu
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China.
| | - Wen-Yong Lou
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China.
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5
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Okuro PK, Viau M, Marze S, Laurent S, Cunha RL, Berton-Carabin C, Meynier A. In vitro digestion of high-lipid emulsions: towards a critical interpretation of lipolysis. Food Funct 2023; 14:10868-10881. [PMID: 37987232 DOI: 10.1039/d3fo03816e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2023]
Abstract
Investigating the gastrointestinal fate of food emulsions is critical to unveil their nutritional relevance. To this end, the protocol standardized by COST INFOGEST 2.0 is meaningful for guiding in vitro digestion experiments. In contrast with studies addressing emulsions with low dispersed phase volume fraction (φ 0.05-0.1), we presently raise some points for a proper interpretation of the digestibility of emulsions with high lipid content using the pH-stat method. Oil-in-water high internal phase emulsions (HIPEs) were submitted to gastric pre-lipolysis with the addition of rabbit gastric lipase (RGE). Commercial mayonnaise (φ 0.76) was systematically diluted (φ 0.025, 0.05, 0.1, 0.15, 0.25, 0.4, and 0.76) to cover a wide range of enzyme-to-lipid ratios (8.5-0.3 U per µmol for RGE and 565.1-18.6 U per µmol for pancreatin, in the gastric and intestinal phases, respectively). Lipolysis was tracked either by fatty acid titration (NaOH titration) or completed by analysis of lipid classes and fatty acid composition. Gastric lipase resulted in substantial lipid hydrolysis, reaching 20 wt% at low lipid fractions (φ 0.025 and 0.05). Likewise, the kinetics and extent of lipolysis during intestinal digestion were modulated by the enzyme-to-substrate ratio. A logarithmic relationship between lipid hydrolysis and lipid concentration was observed, with a very limited extent at the highest lipid content (φ 0.76). A holistic interpretation relying on FFA titration and further evaluation of all lipolytic products appears of great relevance to capture the complexity of the effects involved. Overall, this work contributes to rationally and critically evaluating the outcomes of static in vitro experiments of lipid digestion.
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Affiliation(s)
- Paula K Okuro
- INRAE, UR BIA, F-44316, Nantes, France.
- Department of Food Technology and Engineering, School of Food Engineering, University of Campinas, 13083-862, Campinas, Brazil
| | | | | | | | - Rosiane L Cunha
- Department of Food Technology and Engineering, School of Food Engineering, University of Campinas, 13083-862, Campinas, Brazil
| | - Claire Berton-Carabin
- INRAE, UR BIA, F-44316, Nantes, France.
- Laboratory of Food Process Engineering, Wageningen University & Research, 6700 AA, Wageningen, The Netherlands
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6
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Dassoff E, Shireen A, Wright A. Lipid emulsion structure, digestion behavior, physiology, and health: a scoping review and future directions. Crit Rev Food Sci Nutr 2023:1-33. [PMID: 37947287 DOI: 10.1080/10408398.2023.2273448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2023]
Abstract
Research investigating the effects of the food matrix on health is needed to untangle many unresolved questions in nutritional science. Emulsion structure plays a fundamental role in this inquiry; however, the effects of oil-in-water emulsion structure on broad metabolic, physiological, and health-related outcomes have not been comprehensively reviewed. This systematic scoping review targets this gap and examines methodological considerations for the field of relating food structure and health. MEDLINE, Web of Science, and CAB Direct were searched from inception to December 2022, returning 3106 articles, 52 of which were eligible for inclusion. Many investigated emulsion lipid droplet size and/or gastric colloidal stability and their relation to postprandial weight-loss-related outcomes. The present review also identifies numerous novel relationships between emulsion structures and health-related outcomes. "Omics" endpoints present an exciting avenue for more comprehensive analysis in this area, yet interpretation remains difficult. Identifying valid surrogate biomarkers for long-term outcomes and disease risk will be a turning point for food structure research, leading to breakthroughs in the pace and utility of research that generates advancements in health. The review's findings and recommendations aim to support new hypotheses, future trial design, and evidence-based emulsion design for improved health and well-being.
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Affiliation(s)
- Erik Dassoff
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Arshia Shireen
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Amanda Wright
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
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7
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Han G, Duan X, Jiang B, Li Y, Li B, Yang J, Pan S, Liu F. Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases. Int J Biol Macromol 2023; 242:124961. [PMID: 37207755 DOI: 10.1016/j.ijbiomac.2023.124961] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/10/2023] [Accepted: 05/16/2023] [Indexed: 05/21/2023]
Abstract
Mandarin peel pectin (MPP) emulsions were prepared with different oil phase loadings with or without β-carotene, and their emulsifying characteristics, digestive properties and β-carotene bioaccessibility were investigated. Results revealed that all MPP emulsions exhibited good loading efficiency for β-carotene, while their apparent viscosity and interfacial pressure (π) of MPP emulsions increased significantly after the addition of β-carotene. Emulsification of MPP emulsions as well as digestibility were significantly dependent on the kind of oil. MPP emulsions prepared with long-chain triglycerides (LCT) oil (soybean, corn, and olive oil) exhibited higher volume average particle size (D4,3), apparent viscosity, π values, and bioaccessibility of carotene compared to those prepared with medium-chain oils (MCT). MPP emulsions with LCT rich in monosaturated fatty acids (olive oil) had the highest β-carotene encapsulation efficiency, bioaccessibility, etc. than from other oils. This study provides a theoretical basis for the efficient encapsulation and high bioaccessibility of carotenoids with pectin emulsions.
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Affiliation(s)
- Guoliang Han
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Xingke Duan
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Bing Jiang
- Library, Huazhong Agricultural University, Wuhan 430070, Hubei, PR China
| | - Yifan Li
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Jinyan Yang
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China.
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8
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Lesmes U. In vitro digestion models for the design of safe and nutritious foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:179-203. [PMID: 37236731 DOI: 10.1016/bs.afnr.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Responsible development of future foods requires in depth understanding of food digestion in the human body based on robust research models, ranging from in vitro models to randomized controlled human trials. This chapter overviews fundamental aspects of food digestion, namely bioaccessibility and bioavailability, and models mirroring gastric, intestinal, and colonic conditions. Second, the chapter demonstrates the potential of in vitro digestion models to help screen adverse effects of food additives, such as Titanium dioxide or carrageenan, or underpin the determinants of macro- and micronutrient digestion in different strata of the population, for example digestion of emulsions. Such efforts support rationalized design of functional foods, such as infant formulae, cheese, cereals and biscuits which are validated in vivo or in randomized controlled trials.
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Affiliation(s)
- Uri Lesmes
- Faculty of Biotechnology and Food Engineering, Technion, Israel.
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9
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Kosmerl E, Martínez-Sánchez V, Calvo MV, Jiménez-Flores R, Fontecha J, Pérez-Gálvez A. Food matrix impacts bioaccessibility and assimilation of acid whey-derived milk fat globule membrane lipids in Caco-2 cells. Front Nutr 2023; 10:1177152. [PMID: 37229475 PMCID: PMC10203207 DOI: 10.3389/fnut.2023.1177152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 04/18/2023] [Indexed: 05/27/2023] Open
Abstract
The milk fat globule membrane (MFGM) imparts human health benefits ranging from improved immune system, gut, and brain function to improved cardiometabolic health. The industry's growing interest in introducing MFGM-enriched foods requires scientific evidence that the benefits derived from this compound are not affected by the formulation or processes that may alter its function, such as the digestion process. In this study, the impact of food matrices and supplementation levels on the bioaccessibility and assimilation of MFGM lipids in cell culture was investigated. Three food matrices including a protein-rich jelly, carbohydrate-rich cookie, and a carbohydrate- and fat-rich cookie with sunflower oil (SF-cookie) were supplemented with an MFGM ingredient derived from cottage cheese acid whey at 2, 5, and 10% (w/w). Each formulation underwent simulated digestion consisting of oral, gastric, and intestinal phases, and the micellar fraction was collected for both analysis and lipid assimilation in Caco-2 intestinal cells. The micellar fractions were diluted and applied to the cells for 4 h. A lipidomic approach was used to assess the lipid profiles of micellar fractions and intestinal cells. The micelles from digested jellies, cookies, and SF-cookies containing MFGM showed a distinct separation using partial least squares discriminant analysis (PLS-DA). Both correlation loadings and variable importance in projection (VIP) scores demonstrated a tendency of MFGM polar lipids (ceramides, glucosylceramides) for micelles from digested jelly, whereas micelles from digested cookies were associated with MFGM neutral lipids (free fatty acids, cholesterol, etc.). The effect of supplementation level on the micellar lipid profiles reinforced this pattern. The lipid profiles of intestinal cells after incubation with the micellar fractions differed considerably from the corresponding micellar lipid profiles. Specifically, the SF-cookie-treated cells were associated with a greater abundance of PUFA relative to jelly- and cookie-treated cells; however, increasing MFGM supplementation showed irregular patterns and rearrangement of cellular lipid profiles, suggesting the cells' role in regulating lipid metabolism in response to nutritional stimuli. The nature of lipid micellarization and assimilation in intestinal cells from MFGM-containing food formulations echoes the complexity of lipids inherent to the MFGM itself, suggesting the need for application-based MFGM supplementation.
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Affiliation(s)
- Erica Kosmerl
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Victoria Martínez-Sánchez
- Group of Chemistry and Biochemistry of Pigments, Instituto de la Grasa (CSIC), Sevilla, Spain
- Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CSIC-UAM), Madrid, Spain
| | - María V. Calvo
- Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CSIC-UAM), Madrid, Spain
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Javier Fontecha
- Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CSIC-UAM), Madrid, Spain
| | - Antonio Pérez-Gálvez
- Group of Chemistry and Biochemistry of Pigments, Instituto de la Grasa (CSIC), Sevilla, Spain
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10
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Zhou Z, Amer H, Sultani A, Nasr P, Wang Y, Corradini MG, Douglas Goff H, LaPointe G, Rogers MA. The digestive fate of beef versus plant-based burgers from bolus to stool. Food Res Int 2023; 167:112688. [PMID: 37087260 DOI: 10.1016/j.foodres.2023.112688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/22/2023] [Accepted: 03/09/2023] [Indexed: 03/18/2023]
Abstract
Ultra-processed, plant-based burgers (PB) and traditional comminuted-beef burgers (BB) share similar organoleptic characteristics, yet a knowledge gap exists in understanding how consumption of these divergent physical structures alters the lipemic response and gut microbiota. PB, comprised of highly refined ingredients, is formulated with no intact whole food structure, while BB entraps lipids throughout the myofibrillar protein network. PB presented significantly higher free fatty acid (FFA) bioaccessibility (28.2 ± 4.80 %) compared to BB (8.73 ± 0.52 %), as obtained from their FFA release profiles over digestion time after characterizing them with a modified logistic model (SLM), using the simulated TIM Gastro-Intestinal Model (TIM-1). Additionally, the rate of lipolysis, k, obtained from the SLM for PB (90% CI [0.0175, 0.0277] min-1) was higher than for BB (90% CI [0.0113, 0.0171] min-1). Using the Simulated Human Intestinal Microbial Ecosystem (SHIME®), the Firmicutes to Bacteroidetes ratio (F/B ratio) was significantly higher for PB than BB; and linear discriminant analysis effect size (LEfSe) showed Clostridium and Citrobacter were more highly represented in the microbial community for the PB feed, whereas BB feed differentially enriched Megasphaera, Bacteroides, Alistipes, and Blautia at the genus level. Additionally, short-chain fatty acid (SCFA) production was altered (p < 0.05) site-specifically in each colon vessel, which could be attributed to the available substrates and changes in microbial composition. Total SCFAs were significantly higher for PB in the ascending colon (AC) and descending colon (DC) but higher for BB only in the transverse colon (TC). This research illustrates the crucial role of meat analog physical structure in modulating nutritional aspects beyond food composition alone.
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11
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Dima C, Assadpour E, Nechifor A, Dima S, Li Y, Jafari SM. Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies. Crit Rev Food Sci Nutr 2023:1-39. [PMID: 37096550 DOI: 10.1080/10408398.2023.2199861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Foods are complex biosystems made up of a wide variety of compounds. Some of them, such as nutrients and bioactive compounds (bioactives), contribute to supporting body functions and bring important health benefits; others, such as food additives, are involved in processing techniques and contribute to improving sensory attributes and ensuring food safety. Also, there are antinutrients in foods that affect food bioefficiency and contaminants that increase the risk of toxicity. The bioefficiency of food is evaluated with bioavailability which represents the amount of nutrients or bioactives from the consumed food reaching the organs and tissues where they exert their biological activity. Oral bioavailability is the result of some physicochemical and biological processes in which food is involved such as liberation, absorption, distribution, metabolism, and elimination (LADME). In this paper, a general presentation of the factors influencing oral bioavailability of nutrients and bioactives as well as the in vitro techniques for evaluating bioaccessibility and is provided. In this context, a critical analysis of the effects of physiological factors related to the characteristics of the gastrointestinal tract (GIT) on oral bioavailability is discussed, such as pH, chemical composition, volumes of gastrointestinal (GI) fluids, transit time, enzymatic activity, mechanical processes, and so on, and the pharmacokinetics factors including BAC and solubility of bioactives, their transport across the cell membrane, their biodistribution and metabolism. The impact of matrix and food processing on the BAC of bioactives is also explained. The researchers' recent concerns for improving oral bioavailability of nutrients and food bioactives using both traditional techniques, for example, thermal treatments, mechanical processes, soaking, germination and fermentation, as well as food nanotechnologies, such as loading of bioactives in different colloidal delivery systems (CDSs), is also highlighted.
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Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Alexandru Nechifor
- Faculty of Medicine and Pharmacy - Medical Clinical Department, Dunarea de Jos" University of Galati, Galati, Romania
| | - Stefan Dima
- Faculty of Science and Environment, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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12
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Infantes-Garcia MR, Verkempinck SHE, Carriére F, Hendrickx ME, Grauwet T. Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight. Food Res Int 2023; 168:112785. [PMID: 37120232 DOI: 10.1016/j.foodres.2023.112785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 02/27/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
The digestion of lipids in the human body has several health and nutritional implications. Lipid digestion is an interfacial phenomenon meaning that water-soluble lipases need to first adsorb to the oil-water interface before enzymatic conversions can start. The digestion of lipids mainly occurs on colloidal structures dispersed in water, such as oil-in-water (o/w) emulsions, which can be designed during food formulation/processing or structured during digestion. From a food design perspective, different in vitro studies have demonstrated that the kinetics of lipid digestion can be influenced by emulsion properties. However, most of these studies have been performed with pancreatic enzymes to simulate lipolysis in the small intestine. Only few studies have dealt with lipid digestion in the gastric phase and its subsequent impact on intestinal lipolysis. In this aspect, this review compiles information on the physiological aspects of gastric lipid digestion. In addition, it deals with colloidal and interfacial aspects starting from emulsion design factors and how they evolve during in vitro digestion. Finally, molecular mechanisms describing gastric lipolysis are discussed.
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Affiliation(s)
- Marcos R Infantes-Garcia
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
| | - Sarah H E Verkempinck
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
| | - Fréderic Carriére
- CNRS, Aix-Marseille Université, Bioénergétique et Ingénierie des Protéines, UMR 7281, 31, Chemin Joseph Aiguier, 13402 Marseille cedex 9, France
| | - Marc E Hendrickx
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
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13
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Guo Y, Zhang T, Xu Y, Karrar E, Cao M, Sun X, Liu R, Chang M, Wang X. Effects of Medium- and Long-Chain Structured Triacylglycerol on the Therapeutic Efficacy of Vitamin D on Ulcerative Colitis: A Consideration for Efficient Lipid Delivery Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4101-4112. [PMID: 36847830 DOI: 10.1021/acs.jafc.2c07437] [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: 06/18/2023]
Abstract
Due to intestinal malabsorption and poor water solubility, vitamin D (VitD) deficiency in ulcerative colitis (UC) continues to increase. Medium- and long-chain triacylglycerols (MLCT), as novel lipids, have been widely applied in the field of functional food and medicine nutrition. Our previous studies showed that the difference in MLCT structure could affect VitD bioaccessibility in vitro. In this study, our results further indicate that, although identical in fatty acid composition, structured triacylglycerol (STG) had a higher VitD bioavailability (AUC = 15470.81 μg/L × h) and metabolism efficacy [s-25(OH)D, p < 0.05] than physical mixtures of triacylglycerol (PM), which further affect the amelioration efficiency in UC mice. Compared with PM, the damage of colonic tissues, intestinal barrier proteins, and inflammatory cytokines in STG showed better amelioration at the same dose of VitD. This study provides a comprehensive understanding of the mechanism of nutrients in different carriers and a solution for developing nutrients with high absorption efficiency.
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Affiliation(s)
- Yiwen Guo
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tao Zhang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- European Research Institute for the Biology of Aging, University Medical Centre Groningen, University of Groningen, Groningen 9713 AV, The Netherlands
| | - Ying Xu
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Emad Karrar
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Minjie Cao
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaotian Sun
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ruijie Liu
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ming Chang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xingguo Wang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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14
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Wan L, Li L, Zhang X, Li B, Harro JM, Shirtliff ME. Effects of palm olein and palm stearin on cecal and fecal microbiota of C57BL/6J mice under low and high fat intakes. Food Chem 2023; 404:134693. [DOI: 10.1016/j.foodchem.2022.134693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 10/14/2022] [Accepted: 10/17/2022] [Indexed: 11/22/2022]
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15
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Bañares C, Carballeda-Sangiao N, Chabni A, García-Cordero J, Reglero G, de Pascual-Teresa S, Torres CF. Anti-inflammatory effect of two pomegranate seed oils obtained by green technologies in Caco-2 cells using the bioaccessible fraction from in vitro gastrointestinal digestion. Food Res Int 2023; 165:112475. [PMID: 36869488 DOI: 10.1016/j.foodres.2023.112475] [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: 11/09/2022] [Revised: 12/19/2022] [Accepted: 01/07/2023] [Indexed: 01/10/2023]
Abstract
Pomegranate seeds contain up to 20% oil with a high content of punicic acid (85%), which is responsible for several biological activities. In this work, two pomegranate oils obtained by a two-step sequential extraction, first with an expeller and then via supercritical CO2 technologies, have been studied in a static gastrointestinal in vitro digestion model to evaluate their bioaccessibility. The micellar phases obtained were evaluated by an in vitro model of intestinal inflammation and Caco-2 cells exposed to the inflammatory mediator lipopolysaccharide (LPS). Inflammatory response was assessed by measuring the production of interleukins IL-6 and IL-8, and tumor necrosis factor α (TNF-α), and by evaluating the monolayer integrity. The results obtained indicate that expeller pomegranate oil (EPO) provides the highest amount of micellar phase (ca. 93%) with free fatty acids and monoacylglycerols as major components. The micellar phase obtained with supercritical CO2 pomegranate oil (SCPO) is ca. 82% with similar lipid composition. Micellar phases of EPO and SCPO showed high stability and adequate particle size. EPO shows an anti-inflammatory response, reducing the production of IL-6, IL-8 and TNF-α in LPS stimulated caco-2 cells and increasing the integrity of the cell monolayer as measured by transepithelial electrical resistance (TEER). In the case of SCPO, the anti-inflammatory effect was only evident for IL-8. The present work demonstrates good digestibility, bioaccessibility and anti-inflammatory response of both EPO and SCPO oils.
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Affiliation(s)
- Celia Bañares
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/ Nicolas Cabrera 9, 28049 Madrid, Spain; Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
| | - Noelia Carballeda-Sangiao
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
| | - Assamae Chabni
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/ Nicolas Cabrera 9, 28049 Madrid, Spain
| | - Joaquin García-Cordero
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
| | - Guillermo Reglero
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/ Nicolas Cabrera 9, 28049 Madrid, Spain; Department of Production and Development of Foods for Health, IMDEA-Food Institute, CEI (UAM-CSIC) C/ Faraday 7, 28049 Madrid, Spain
| | - Sonia de Pascual-Teresa
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain.
| | - Carlos F Torres
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/ Nicolas Cabrera 9, 28049 Madrid, Spain.
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16
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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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17
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Co-delivery of curcumin and epigallocatechin gallate in W/O/W emulsions stabilized by protein fibril-cellulose complexes. Colloids Surf B Biointerfaces 2023; 222:113072. [PMID: 36525750 DOI: 10.1016/j.colsurfb.2022.113072] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/26/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
Hydrophobic curcumin and hydrophilic epigallocatechin gallate (EGCG) are reported to exhibit a variety of biological activities and may exhibit synergistic effects when used in combination. A co-encapsulation system was developed to improve their applicability and bioavailability. This delivery system consisted of a water-in-oil-in-water (W1/O/W2) double emulsion stabilized by whey protein isolate fibrils (WPIFs) and cellulose nanocrystals (CNCs). Double emulsions were fabricated using a two-step emulsification method using either WPIF-CNC complexes or WPIF alone. The physicochemical stability, encapsulation performance, and digestive properties of the delivery systems were then investigated. The double emulsions stabilized by the WPIF-CNC complexes were more resistant to heat and salt stress, exhibited greater encapsulation stability, and had a higher bioaccessibility for curcumin (67.8%) and EGCG (68.9%) than those stabilized by WPIFs. This research shows that the stability and bioaccessibility of curcumin and EGCG can be enhanced by co-encapsulating them in emulsion-based delivery systems using nanostructured protein-polysaccharide complexes.
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18
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Zeng X, Zhang Y, Tian G, Zhang K, Bai S, Ding X, Wang J, Lv L, Xuan Y, Liao Y, Zeng Q. Effects of supplemented mode of emulsifier on growth performance, serum biochemical index, quality of meat and skin fat, and nutrient utilization in Pekin ducks. Poult Sci 2023; 102:102515. [PMID: 36774710 PMCID: PMC9947419 DOI: 10.1016/j.psj.2023.102515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 01/15/2023] [Accepted: 01/16/2023] [Indexed: 01/22/2023] Open
Abstract
In our previous experiment, we found that fats with pre-emulsification (PreE), a new supplemented mode of emulsifier, had an improved bioavailability for Pekin ducks than fats without PreE based on dietary EE utilization. Therefore, this study was conducted to investigate the effects of the supplemented mode of emulsifier (PreE vs. emulsifier direct supplementation) on the growth performance, serum biochemical index, quality of meat and skin fat, and nutrient utilization in Pekin ducks. A total of 640 healthy 10-day-old Pekin male ducks (408.65 ± 12.00 g) were randomly allocated into 4 treatments with 16 replicates of 10 birds each. The 4 dietary treatments were as follows: the positive control group (PC; the oil supplemented amount of 6%), the negative control group (NC; the oil supplemented amount of 5.4%), the emulsifier group (E; NC diet with an emulsifier added directly), and the oil pre-emulsification group (PreE; NC diet with oil PreE). The results showed reducing the amount of fat in the diet (NC vs. PC) significantly decreased growth performance and quality of skin fat, and affected serum lipid metabolism (P < 0.05). Interestingly, the body weight (BW), body weight gain (BWG), and the shear force of skin fat were increased, but the feed to gain ratio (F/G) was markedly decreased in the PreE group (P < 0.05) compared to those in the NC group, and these levels were similar to those in the PC group (P > 0.05). Additionally, the utilization of dietary dry matter (DM), ether extract (EE), and total phosphorous (TP) were increased, but the activity of aspartate aminotransferase (AST) in serum was decreased in the PreE group compared to those in the NC group (P < 0.05). Furthermore, compared to the E group, the F/G was decreased (P < 0.05), and the utilization of dietary EE, the shear force of skin fat and content of collagen in skin fat were markedly increased (P < 0.05) in the PreE group. However, no differences were observed (P > 0.05) in growth performance between the group administered a direct supplementation of emulsifier and the control groups (PC and NC). These results indicate that the negative effect of reducing the oil supplementation amount (-0.6%) in the diet can be restored by supplementation with emulsifier, especially by oil with PreE.
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Affiliation(s)
- X.Y. Zeng
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Y. Zhang
- Habio Biotech Co., Ltd., Chengdu 610000, China
| | - G. Tian
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - K.Y. Zhang
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - S.P. Bai
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - X.M. Ding
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - J.P. Wang
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - L. Lv
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Y. Xuan
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Y.P. Liao
- Sichuan Action Biotech Co., Ltd., Guanghan City 618302, China
| | - Q.F. Zeng
- Institute of Animal Nutrition, Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, Sichuan, China,Corresponding author:
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Shu J, McClements DJ, Luo S, Ye J, Liu C. Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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20
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Roussel C, Anunciação Braga Guebara S, Plante PL, Desjardins Y, Di Marzo V, Silvestri C. Short-term supplementation with ω-3 polyunsaturated fatty acids modulates primarily mucolytic species from the gut luminal mucin niche in a human fermentation system. Gut Microbes 2022; 14:2120344. [PMID: 36109831 PMCID: PMC9481098 DOI: 10.1080/19490976.2022.2120344] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Consumption of omega-3 polyunsaturated fatty acids (ω-3 PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) provides multifaceted health benefits. Recent studies suggest that ω-3 PUFAs modulate the gut microbiota by enhancing health-promoting bacteria, such as the mucin specialist Akkermansia muciniphila. However, these prebiotic properties have been poorly investigated and direct effects on the gut microbiome have never been explored dynamically across gut regions and niches (lumen vs. mucus-associated microbiota). Thus, we studied the effects of 1 week EPA- and DHA-enriched ω-3 fish-oil supplementation on the composition and functionality of the human microbiome in a Mucosal Simulator of the Human Intestinal Microbial Ecosystem (M-SHIME®). Gut microbial communities derived from one individual harvested in two different seasons were tested in duplicate. Luminal and outer mucus-associated microbiota of the ileum, ascending, transverse and descending colons were cultivated over 28 d from fecal inoculates and supplemented with ω-3 PUFAs for the last 7 d. We show that ω-3 PUFA supplementation modulates the microbiota in a gut region- and niche-dependent fashion. The outer mucus-associated microbiota displayed a higher resilience than the luminal mucin habitat to ω-3 PUFAs, with a remarkable blooming of Akkermansia muciniphila in opposition to a decrease of Firmicutes-mucolytic bacteria. The ω-3 PUFAs also induced a gradual and significant depletion of non-mucolytic Clostridia members in luminal habitats. Finally, increased concentrations of the short chain fatty acids (SCFA) propionate in colon regions at the end of the supplementation was associated positively with the bloom of Akkermansia muciniphila and members of the Desulfovibrionia class.
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Affiliation(s)
- Charlène Roussel
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Quebec, QC, Canada,Centre Nutrition, Santé et Société (NUTRISS), INAF Laval University, Quebec, QC, Canada,Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in Metabolic Health, CRIUCPQ Laval University, Quebec, QC, Canada
| | - Sara Anunciação Braga Guebara
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Quebec, QC, Canada,Centre Nutrition, Santé et Société (NUTRISS), INAF Laval University, Quebec, QC, Canada,Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in Metabolic Health, CRIUCPQ Laval University, Quebec, QC, Canada
| | - Pier-Luc Plante
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Quebec, QC, Canada,Centre Nutrition, Santé et Société (NUTRISS), INAF Laval University, Quebec, QC, Canada,Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in Metabolic Health, CRIUCPQ Laval University, Quebec, QC, Canada
| | - Yves Desjardins
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Quebec, QC, Canada,Centre Nutrition, Santé et Société (NUTRISS), INAF Laval University, Quebec, QC, Canada
| | - Vincenzo Di Marzo
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Quebec, QC, Canada,Centre Nutrition, Santé et Société (NUTRISS), INAF Laval University, Quebec, QC, Canada,Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in Metabolic Health, CRIUCPQ Laval University, Quebec, QC, Canada,Faculty of Medicine, Department of Medicine, Laval University, Quebec, QC, Canada,CONTACT Vincenzo Di Marzo Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Quebec, QC, Canada
| | - Cristoforo Silvestri
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Quebec, QC, Canada,Centre Nutrition, Santé et Société (NUTRISS), INAF Laval University, Quebec, QC, Canada,Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in Metabolic Health, CRIUCPQ Laval University, Quebec, QC, Canada,Faculty of Medicine, Department of Medicine, Laval University, Quebec, QC, Canada,Cristoforo Silvestri Faculty of Medicine, Department of Medicine Laval University, Quebec, QC, Canada
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Dai T, McClements DJ, Niu X, Guo X, Sun J, He X, Liu C, Chen J. Whole tomato juice produced by a novel industrial-scale microfluidizer: Effect on physical properties and in vitro lycopene bioaccessibility. Food Res Int 2022; 159:111608. [DOI: 10.1016/j.foodres.2022.111608] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 11/28/2022]
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22
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Hamad S, Chen R, Zhou Z, Nasr P, Li YL, Rafiee Tari N, Rogers MA, Wright AJ. Palm Lipid Emulsion Droplet Crystallinity and Gastric Acid Stability in Relation to in vitro Bioaccessibility and in vivo Gastric Emptying. Front Nutr 2022; 9:940045. [PMID: 35938112 PMCID: PMC9355251 DOI: 10.3389/fnut.2022.940045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 06/21/2022] [Indexed: 11/13/2022] Open
Abstract
It is poorly understood how the physical state of emulsified triacylglycerol (TAG) alters colloidal behavior in the gastrointestinal tract to modulate lipid digestion and absorption. We, therefore, aimed to investigate the individual and combined effects on fatty acid (FA) bioaccessibility using the dynamic TIM-1 in vitro digestion model and integrate the results with those from a human clinical study. Four 20% oil-in-water emulsions with overlapping particle size distributions contained either partially crystalline solid (palm stearin) or liquid (palm olein) lipid droplets at 37°C and either the colloidally acid-stable Tween 80 (2.2%) or acid-unstable Span 60 (2.5%) emulsifier. Experimental meals were fed to the TIM-1, and jejunal and ileal dialysates were analyzed over 6 h to measure free FA concentration. Cumulative FA bioaccessibility was significantly higher for the liquid stable emulsion compared to all others (p < 0.05), which did not differ (p > 0.05). Emulsified TAG physical state was associated with differences in overall bioaccessibility (higher for liquid state TAG) in the colloidally stable emulsions, but this difference was blunted in droplets susceptible to acidic flocculation. In contrast, human postprandial TAG concentrations did not differ significantly between the emulsions. The discrepancy may relate to differences in in vivo gastric emptying (GE) as evidenced by ultrasonography. When the in vivo differences in GE were accounted for in follow-up TIM-1 experiments, the findings aligned more closely. Cumulative FA bioaccessibility for the liquid stable emulsion no longer differed significantly from the other emulsions, and SU’s bioaccessibility was the lowest, consistent with the in vivo observations. This work highlights the potential for TAG physical state and colloidal stability to interactively alter behavior in the gastrointestinal tract with implications for FA absorption, and the importance of establishing and improving in vitro–in vivo correlations in food-nutrition research.
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Affiliation(s)
- Samar Hamad
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Run Chen
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Zhitong Zhou
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Pedram Nasr
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Ye Ling Li
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Niloufar Rafiee Tari
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Michael A. Rogers
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Amanda J. Wright
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
- *Correspondence: Amanda J. Wright,
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23
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Fifty Years of the Fluid–Mosaic Model of Biomembrane Structure and Organization and Its Importance in Biomedicine with Particular Emphasis on Membrane Lipid Replacement. Biomedicines 2022; 10:biomedicines10071711. [PMID: 35885016 PMCID: PMC9313417 DOI: 10.3390/biomedicines10071711] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/06/2022] [Accepted: 07/10/2022] [Indexed: 12/29/2022] Open
Abstract
The Fluid–Mosaic Model has been the accepted general or basic model for biomembrane structure and organization for the last 50 years. In order to establish a basic model for biomembranes, some general principles had to be established, such as thermodynamic assumptions, various molecular interactions, component dynamics, macromolecular organization and other features. Previous researchers placed most membrane proteins on the exterior and interior surfaces of lipid bilayers to form trimolecular structures or as lipoprotein units arranged as modular sheets. Such membrane models were structurally and thermodynamically unsound and did not allow independent lipid and protein lateral movements. The Fluid–Mosaic Membrane Model was the only model that accounted for these and other characteristics, such as membrane asymmetry, variable lateral movements of membrane components, cis- and transmembrane linkages and dynamic associations of membrane components into multimolecular complexes. The original version of the Fluid–Mosaic Membrane Model was never proposed as the ultimate molecular description of all biomembranes, but it did provide a basic framework for nanometer-scale biomembrane organization and dynamics. Because this model was based on available 1960s-era data, it could not explain all of the properties of various biomembranes discovered in subsequent years. However, the fundamental organizational and dynamic aspects of this model remain relevant to this day. After the first generation of this model was published, additional data on various structures associated with membranes were included, resulting in the addition of membrane-associated cytoskeletal, extracellular matrix and other structures, specialized lipid–lipid and lipid–protein domains, and other configurations that can affect membrane dynamics. The presence of such specialized membrane domains has significantly reduced the extent of the fluid lipid membrane matrix as first proposed, and biomembranes are now considered to be less fluid and more mosaic with some fluid areas, rather than a fluid matrix with predominantly mobile components. However, the fluid–lipid matrix regions remain very important in biomembranes, especially those involved in the binding and release of membrane lipid vesicles and the uptake of various nutrients. Membrane phospholipids can associate spontaneously to form lipid structures and vesicles that can fuse with various cellular membranes to transport lipids and other nutrients into cells and organelles and expel damaged lipids and toxic hydrophobic molecules from cells and tissues. This process and the clinical use of membrane phospholipid supplements has important implications for chronic illnesses and the support of healthy mitochondria, plasma membranes and other cellular membrane structures.
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Palla CA, Dominguez M, Carrín ME. Recent advances on food‐based applications of monoglyceride oleogels. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Camila A. Palla
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - Martina Dominguez
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - María Elena Carrín
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
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Zhang L, Wahlgren M, Bergenståhl B. Oil-Based Delivery Control Release System Targeted to the Later Part of the Gastrointestinal Tract-A Mechanistic Study. Pharmaceutics 2022; 14:pharmaceutics14050896. [PMID: 35631482 PMCID: PMC9144740 DOI: 10.3390/pharmaceutics14050896] [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: 03/08/2022] [Revised: 04/07/2022] [Accepted: 04/18/2022] [Indexed: 02/01/2023] Open
Abstract
Oil-based drug delivery systems have been studied in different aspects. The present study proposes a new application for an oil-based delivery system, focusing on controlled release until the drug reaches the later part of the small intestine. Bulk surfactants and interfacial surfactants were added into the oil formulation to provide a better mechanistic understating of the lipolysis. Validation of the modified in vitro method shows the overall conversion from medium-chain triglyceride oil (MCT oil) to free fatty acids (FFA) of 100 ± 4% in five replicates. This fully converted level and high reproducibility are fundamental for the following investigations where any retarding effect can be distinguished from the experimental errors. The results show that viscosity and thermodynamic activity have limited retardation. Furthermore, the former may change the kinetics of lipolysis, while the latter changes the equilibrium level. The gel-forming retarder (ethylcellulose) displayed a strong effect. Whereas the lipolysis was significantly retarded (>50%) when the retarders altered the interfacial composition (poloxamer 407), degradable interfacial surfactants did not have the same effect. However, surface-active, lipolysis-resistant retarders with a high CMC did not show a retarding effect.
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Hu YY, Ma CG, Zhou TL, Bai G, Guo SJ, Chen XW. Enzymatic synthesis of hydrophilic phytosterol polyol esters and assessment of their bioaccessibility and uptake using an in vitro digestion/Caco-2 cell model. Food Chem 2022; 370:131324. [PMID: 34788959 DOI: 10.1016/j.foodchem.2021.131324] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 09/14/2021] [Accepted: 10/02/2021] [Indexed: 12/25/2022]
Abstract
A novel enzyme-catalyzed method was developed for the synthesis of phytosterol polyol esters from β-sitosterol and polyols (sorbitol, mannitol and xylitol) by two-step transesterification using divinyl adipate (DVA) as a link. A high conversion (exceeding 94%) of β-sitosterol with a vinyl group was achieved, in the presence of Candida rugosa lipase (CRL), at low temperature (35 °C) within 30 min. Subsequently, the maximum conversion of phytosterol polyol esters (>94%) was obtained using alkaline protease from Bacillus subtilis at 65 °C. Phytosterol polyol esters had enhanced thermal stability (up to an above 355 °C) and excellent water solubility (4.6-7.9 mM at 35 °C). Moreover, obvious increases in the bioaccessibility (41.5-63.6%) and intestinal uptake (5.2-6.5%) were observed using a simulated gastrointestinal digestion/Caco-2 cell model. These results highlighted the key role of hydrophilic structural modifications on physicochemical properties and absorption of phytosterols.
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Affiliation(s)
- Yu-Yuan Hu
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.
| | - Tan-Ling Zhou
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
| | - Ge Bai
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
| | - Shu-Jing Guo
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
| | - Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
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Nasrpour S, Yousefi G, Niakosari M, Aminlari M. Nanoencapsulation of saffron crocin into chitosan/alginate interpolyelectrolyte complexes for oral delivery: A Taguchi approach to design optimization. J Food Sci 2022; 87:1148-1160. [PMID: 35150139 DOI: 10.1111/1750-3841.16052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 11/22/2021] [Accepted: 12/22/2021] [Indexed: 12/18/2022]
Abstract
Crocin, as a nutraceutical component of saffron (Crocus sativus L.), possesses numerous therapeutic effects. In the current study, a crocin-loaded chitosan/alginate (CS/ALG) nanocarrier was developed for oral delivery. The influence of preparation variables including pH and the concentrations of CS, ALG, and calcium chloride (CaCl2 ) on encapsulation efficiency (EE%) and loading efficiency (LE%) of CS/ALG nanoparticles (NPs) was evaluated by L9 Taguchi orthogonal array (OA). The results showed that at 0.25% w/v CS, 0.1% w/v ALG, pH 4.5, and absence of CaCl2 , crocin was loaded into CS/ALG NPs with EE% and LE% of 91.5% and 27.4%, respectively. Ultrasonication reduced the particle sizes (PSs) up to 100 nm, and freeze-dried NPs reproduced the particles with average size of 90 nm. Scanning electron microscopy (SEM) was successfully used to characterize the structure and morphology of freeze-dried NPs, confirming very fine NPs having sizes less than 100 nm. Crocin loaded into NPs showed higher stability in simulated gastric pH 2 compared to free crocin (2.1% and 7.5% degradation at 60 min, respectively). Furthermore, a pH-dependent sustained crocin release was observed with faster release at pH 2. Overall, the very small PS along with high encapsulation efficiency and stability can enhance crocin oral bioavailability making CS/ALG nanovehicles promising as an effective delivery system. PRACTICAL APPLICATION: Crocin as a functional component of Saffron is not sufficiently stable in gastrointestinal tract and its absorption is not complete. Chitosan/Alginate nanoparticles can encapsulate it efficiently, protect it and enhance its absorption orally. The availability and simplicity of the materials and equipments employed in current research provide the possibility to industrial scale up of the Crocin nanoparticles.
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Affiliation(s)
- Samira Nasrpour
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
| | - Gholamhossein Yousefi
- Department of Pharmaceutics, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran.,Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mehrdad Niakosari
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
| | - Mahmoud Aminlari
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.,Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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Chang C, Li J, Su Y, Gu L, Yang Y, Zhai J. Protein particle-based vehicles for encapsulation and delivery of nutrients: Fabrication, digestion, and release properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.106963] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Hu Z, Wu P, Wang L, Wu Z, Chen XD. Exploring in vitro release and digestion of commercial DHA microcapsules from algae oil and tuna oil with whey protein and casein as wall materials. Food Funct 2022; 13:978-989. [PMID: 35015017 DOI: 10.1039/d1fo02993b] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Microencapsulation is a promising technique to improve the bioavailability and mask the unpleasant smell of DHA oils. Yet, how the encapsulated DHA oils are 'released' and 'digested' within the gastrointestinal tract (GIT) and the effect of the wall material and source of DHA have been largely unknown. Here, two commercial DHA microcapsules from algae oil (A-DHA) and tuna oil (T-DHA) with 100% whey protein (WP) and 80% casein and 20% WP (C-WP) as wall materials were evaluated in vitro respectively. The release ratio was nearly linearly increased to 77.7% and 41.7% after the simulated gastric phase for T-DHA and A-DHA microcapsules, respectively. In contrast to A-DHA microcapsules for which the release of DHA approached equilibrium in the later intestinal phase, a decline in the release ratio was shown for T-DHA microcapsules perhaps due to the interaction of T-DHA with bile salts resulting in the formation of micelles. The more stable release behaviors might suggest a better performance of A-DHA coated by WP, which enables sustainable release during GIT digestion. This is supported by the better ability to resist gastric proteolysis for A-DHA microcapsules. Additionally, T-DHA (27.5%) showed a lower lipid digestibility than A-DHA (68.5%) in the end due to their structure difference. Significantly positive correlations were found for both microcapsules between DHA release ratio and protein hydrolysis. This study has provided quantitative information on the in vitro release and digestion of DHA microcapsules as influenced by the wall protein and DHA source. The findings are practically meaningful for future formulation of DHA microcapsules with controlled release rates at target sites of the GIT.
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Affiliation(s)
- Zejun Hu
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Peng Wu
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Luping Wang
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Zongyu Wu
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Xiao Dong Chen
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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Floros S, Toskas A, Pasidi E, Vareltzis P. Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model. Molecules 2022; 27:415. [PMID: 35056730 PMCID: PMC8780033 DOI: 10.3390/molecules27020415] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/30/2021] [Accepted: 01/06/2022] [Indexed: 11/17/2022] Open
Abstract
Modern dietary habits have created the need for the design and production of functional foods enriched in bioactive compounds for a healthy lifestyle. However, the fate of many of these bioactive compounds in the human gastrointestinal (GI) tract has not been thoroughly investigated. Thus, in the present study, the bioaccessibility of omega-3 fatty acids was examined. To that end, different foods and supplements underwent simulated digestion following the INFOGEST protocol. The selected samples were foods rich in omega-3 fatty acids both in free and bound form-i.e., dietary fish oil supplements, heat-treated fish, and eggs enriched with omega-3 fatty acids. The oxidation of polyunsaturated fatty acids (PUFAs) was measured at each stage of the digestion process using peroxide value (PV) and TBARS and by quantifying individual omega-3 fatty acids using a gas chromatograph with flame ionization detector (GC-FID). The final bioaccessibility values of omega-3 fatty acids were determined. Changes in the quantity of mono-saturated fatty acids (MUFAs) and saturated fatty acids (SFAs) were recorded as well. The results indicated a profound oxidation of omega-3 fatty acids, giving rise to both primary and secondary oxidation products. Additionally, stomach conditions seemed to exert the most significant effect on the oxidation of PUFAs during digestion, significantly decreasing their bioaccessibility. The oxidation rate of each fatty acid was found to be strongly correlated with its initial concentration. Finally, the oxidation pattern was found to be different for each matrix and emulsified lipids seemed to be better protected than non-emulsified lipids. It is concluded that digestion has a profound negative effect on omega-3 bioaccessibility and therefore there is a need for improved protective mechanisms.
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Affiliation(s)
- Stylianos Floros
- Department of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (S.F.); (E.P.)
| | - Alexandros Toskas
- Petros Androulakis Medical Biology Analytical Laboratories, 57001 Thermi, Greece;
| | - Evagelia Pasidi
- Department of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (S.F.); (E.P.)
| | - Patroklos Vareltzis
- Department of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (S.F.); (E.P.)
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Wang Y, Cao M, Liu R, Chang M, Wei W, Jin Q, Wang X. The enzymatic synthesis of EPA-rich medium- and long-chain triacylglycerol improves the digestion behavior of MCFA and EPA: evidence on in vitro digestion. Food Funct 2022; 13:131-142. [PMID: 34870663 DOI: 10.1039/d1fo02795f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Medium-chain triglyceride (MCT) and eicosapentaenoic acid (EPA) have been widely applied in nutritional supplementation. However, when administered individually or mixed, they were unable to maximize their nutritional value. Hence, EPA-rich medium- and long-chain triacylglycerol (MLCT) was synthesized from MCT and EPA-rich fish oil (FO) by enzymatic transesterification. The fatty acids in triglyceride (TAG) were rearranged which resulted in significant changes in TAG profiles compared to the physical mixture of MCT and FO (PM). EPA-containing MML (MML, MLM and LMM) and LLM (LLM, LML and MLL) type TAGs account for 70.21%. The fate of different oils (MCT, FO, PM, and MLCT) across the gastrointestinal tract was subsequently simulated using an in vitro digestion model. The results showed that the physical and structural characteristics of different oils during digestion depended upon the oil type and the microenvironment they were in. After 120 min of small intestine digestion, the degree of hydrolysis for MLCT was higher than that for the other three oils. The final FFA release level was in the following order: MLCT (102.79%) > MCT (95.20%) > PM (85.81%) > FO (74.18%). This can be attributed to the composition and positional distribution of fatty acids in TAGs. What's more, LCFAs (EPA) in MLCT mainly existed in the form of sn-2 MAG, which was conducive to their subsequent absorption and transport. These results may aid in the future rational design of structural lipids, thereby regulating lipid digestion and maximizing the nutritional value of oils.
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Affiliation(s)
- Yandan Wang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Minjie Cao
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Ruijie Liu
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Ming Chang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Wei Wei
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xingguo Wang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Jiang Y, Jin W, Huang Q. Fabrication and in vitro digestion behavior of Pickering emulsions stabilized by chitosan-caseinophosphopeptides nanocomplexes. Int J Biol Macromol 2021; 193:619-628. [PMID: 34737078 DOI: 10.1016/j.ijbiomac.2021.10.162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/21/2021] [Accepted: 10/21/2021] [Indexed: 11/18/2022]
Abstract
The nanocomplexes assembled from chitosan (CS) and caseinophosphopeptides (CPPs) were utilized to stabilize Pickering emulsions with medium-chain triglyceride (MCT) as the oil phase. The CS-CPPs nanocomplexes composed of CS:CPPs = 1:1, 2:1, 4:1 were prepared and their physical properties including particle size, contact angle, and surface tension were characterized. The concentration ranges of these nanocomplexes that can stabilize Picking emulsion decreased in the following sequence, CS:CPPs = 1:1 (C1P1) > 2:1 (C2P1) > 4:1 (C4P1). The fraction of oil that can be stabilized by these three kinds of nanocomplexes at 0.15 wt% concentration was similar, and increasing the concentration of nanocomplexes can stabilize a higher fraction of MCT. The fluorescence microscopy image indicated that the Pickering emulsions were oil-in-water type emulsions. These emulsions were stable against ionic strength (0-0.3 M NaCl) changes after 24 h storage but low pH (pH 2) could affect their stabilities. These CS-CPPs nanocomplexes stabilized Pickering emulsions showed gel-like behavior. In vitro lipolysis studies revealed that coverage of the CS-CPPs nanocomplexes at the oil-water interface could reduce the rate and extent of MCT digestion, manifesting that they may potentially be used as fat replacers in foods to reduce oil absorption.
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Affiliation(s)
- Yike Jiang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, NJ 08901, USA.
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, NJ 08901, USA.
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Comparative Study of Chitosan and Oligochitosan Coatings on Mucoadhesion of Curcumin Nanosuspensions. Pharmaceutics 2021; 13:pharmaceutics13122154. [PMID: 34959433 PMCID: PMC8703452 DOI: 10.3390/pharmaceutics13122154] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/15/2021] [Accepted: 12/07/2021] [Indexed: 11/16/2022] Open
Abstract
Curcumin nanosuspensions (Cur-NSs), chitosan-coated Cur-NSs (CS-Cur-NSs), and oligochitosan-coated Cur-NSs (OCS-Cur-NSs) were prepared by using an ultrasonic homogenization technique. The mean particle size of Cur-NSs was 210.9 nm and significantly (p < 0.05) increased to 368.8 nm by CS coating and decreased to 172.8 nm by OCS coating. Encapsulation efficiencies of Cur-NSs, CS-Cur-NSs, and OCS-Cur-NSs were 80.6%, 91.4%, and 88.5%, respectively. The mucin adsorption of Cur-NSs was steeply increased about 3–4 times by CS and OCS coating. Morphological changes of these NSs were studied using circular dichroism spectroscopy, Fourier-transform infrared (FT-IR) spectroscopy, and transmission electron microscopy (TEM). Thus, CS-Cur-NSs and OCS-Cur-NSs showed great potential as mucoadhesive nano-carriers for the efficient delivery of water insoluble compounds like curcumin to the gastrointestinal system.
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Structural Properties of Egg Yolks Modify In-vitro Lipid Digestion. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09699-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Cheng L, Ye A, Hemar Y, Singh H. Modification of the interfacial structure of droplet-stabilised emulsions during in vitro dynamic gastric digestion: Impact on in vitro intestinal lipid digestion. J Colloid Interface Sci 2021; 608:1286-1296. [PMID: 34758419 DOI: 10.1016/j.jcis.2021.10.075] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/21/2021] [Accepted: 10/13/2021] [Indexed: 12/22/2022]
Abstract
The in-vitro gastrointestinal digestion behaviour of an oil-in-water emulsion with an interface consisting of nano-sized droplets coated with caseinate particles, referred to as a droplet-stabilised emulsion (DSE), was explored using the human gastric simulator and pH-stat models. A caseinate-particle-stabilised emulsion (PSE) was used as a control, with a similar droplet size distribution and the same composition as the DSE. The nanodroplet-stabilised interface of the DSE was preserved during the first 180 min of gastric digestion. During 240 min, the droplet sizes of the DSE and the PSE increased from 22.71 ± 1.14 to 63.34 ± 6.57 μm and from 17.98 ± 1.16 to 85.11 ± 9.35 μm respectively. The small droplet size of the DSE that was released from the gastric phase contributed to slightly higher total free fatty acid (FFA) release (56.18 ± 3.55%) than that from the PSE (49.4 ± 2.67%). The FFA release rate of the DSE (1.21 % min-1) was greater than that of the PSE (1.06 % min-1) during the first 30 min of small intestinal digestion; similar FFA release rates (0.5 µmol s-1 m-2 × 10-4) were obtained for both emulsions beyond 30 min of digestion. This study provides new information on lipid digestion using a novel interfacial layer that was stabilised with nanodroplets.
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Affiliation(s)
- Lirong Cheng
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand.
| | - Yacine Hemar
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand
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Kalla-Bertholdt AM, Nguyen PV, Baier AK, Rauh C. Influence of dietary fiber on in-vitro lipid digestion of emulsions prepared with high-intensity ultrasound. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102799] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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37
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Rahimi P, Hosseini E, Rousta E, Bostar H. Digestibility and stability of ultrasound-treated fish oil emulsions prepared by water-soluble bitter almond gum glycated with caseinate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111697] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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38
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Zhou L, Wang L, Ma N, Wu F, Wan Y, Zhang Y, Qian W. Construction of lipid layer and monitoring its digestion by optical interferometry. Food Chem 2021; 366:130553. [PMID: 34284194 DOI: 10.1016/j.foodchem.2021.130553] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/30/2021] [Accepted: 07/05/2021] [Indexed: 02/07/2023]
Abstract
A method for real-time monitoring of lipid digestion based on photonic crystals formed from silica was developed. As an effective "net", the highly ordered silica colloidal crystal (SCC) film provides structural support for lipid payload. This method based on optical interferometric film kinetics was used to record the whole kinetics progress of olive oil hydrolysis by lipase in real time and calculate the kinetic Michaelis constant. The kinetic parameters were compared with the results determined by the titration method. The effects of bile salt content on lipase and olive oil layer were studied. This method provides a potential evaluation system for real-time digestion and degradation of edible oil in the food field. It also provides a basis for further real-time evaluation of lipid bioavailability in food systems by real-time recording the release and degradation of lipids in the food nano-matrix.
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Affiliation(s)
- Lele Zhou
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Lu Wang
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Ning Ma
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Feng Wu
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Yizhen Wan
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Yifan Zhang
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Weiping Qian
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China.
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Pickering emulsions as a platform for structures design: cutting-edge strategies to engineer digestibility. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106645] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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40
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Ashkar A, Sosnik A, Davidovich-Pinhas M. Structured edible lipid-based particle systems for oral drug-delivery. Biotechnol Adv 2021; 54:107789. [PMID: 34186162 DOI: 10.1016/j.biotechadv.2021.107789] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/12/2021] [Accepted: 06/23/2021] [Indexed: 12/18/2022]
Abstract
Oral administration is the most popular and patient-compliant route for drug delivery, though it raises great challenges due to the involvement of the gastro-intestine (GI) system and the drug bioavailability. Drug bioavailability is directly related to its ability to dissolve, transport and/or absorb through the physiological environment. A great number of drugs are characterized with low water solubility due to their hydrophobic nature, thus limiting their oral bioavailability and clinical use. Therefore, new strategies aiming to provide a protective shell through the GI system and improve drug solubility and permeability in the intestine were developed to overcome this limitation. Lipid-based systems have been proposed as good candidates for such a task owing to their hydrophobic nature which allows high drug loading, drug micellization ability during intestinal digestion due to the lipid content, and the vehicle physical protective environment. The use of edible lipids with high biocompatibility paves the bench-to-bedside translation. Four main types of structured lipid-based drug delivery systems differing in the physical state of the lipid phase have been described in the literature, namely emulsions, solid lipid nanoparticles, nanostructured lipid carriers, and oleogel-based particles. The current review provides a comprehensive overview of the different structured edible lipid-based oral delivery systems investigated up to date and emphasizes the contribution of each system component to the delivery performance, and the oral delivery path of lipids.
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Affiliation(s)
- Areen Ashkar
- Laboratory of Lipids and Soft Matter, Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 3200003, Israel
| | - Alejandro Sosnik
- Laboratory of Pharmaceutical Nanomaterials Science, Department of Materials Science and Engineering, Technion - Israel Institute of Technology, Haifa 3200003, Israel
| | - Maya Davidovich-Pinhas
- Laboratory of Lipids and Soft Matter, Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 3200003, Israel; Russell-Berrie Nanotechnology Institute, Technion - Israel Institute of Technology, Haifa 3200003, Israel..
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41
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Jimenez-Moya B, Martin D, Soler-Rivas C, Barroeta AC, Tres A, Sala R. Acid versus crude oils for broiler chicken diets: In vitro lipid digestion and bioaccessibility. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114926] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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Diao X, Guan H, Kong B, Liu D, Zhang Y. In vitro digestion of emulsified lard-based diacylglycerols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3386-3393. [PMID: 33222225 DOI: 10.1002/jsfa.10968] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 10/10/2020] [Accepted: 11/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Diacylglycerols as a fat substitute in meat products is a growing area of interest. This study was conducted to analyze the digestion rate, digestion extent, and changes in interfacial properties of lard, glycerolized lard (GL), and purified GL (PGL) in an emulsions system by pH-stat in vitro digestion. RESULTS PGL had significantly higher hydrolysis rate and final digestion extent than lard (P ≤ 0.05) during in vitro digestion. The analysis on diameter variations of lard, GL, and PGL during digestion indicated that the surface- and volume-weighted mean particle diameters of all samples had the same variation trend, but variation degree was different. Concurrently, the ζ-potential analysis of the lard, GL, and PGL during the digestion process showed that the absolute values of the ζ-potentials of the three types of lipids increased at first and subsequently decreased. The microstructure changes results for lard, GL, and PGL showed there was no obvious flocculation, and the particle size of lard throughout the digestion process was larger than that of GL and PGL. CONCLUSION This study showed that lard-based diacylglycerols had high digestibility characteristics and could be applied as a functional lipid in meat products to improve human health. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiaoqin Diao
- College of Food Science, Northeast Agricultural University, Harbin, China
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Haining Guan
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Yonggen Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, China
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Iddir M, Dingeo G, Porras Yaruro JF, Hammaz F, Borel P, Schleeh T, Desmarchelier C, Larondelle Y, Bohn T. Influence of soy and whey protein, gelatin and sodium caseinate on carotenoid bioaccessibility. Food Funct 2021; 11:5446-5459. [PMID: 32490498 DOI: 10.1039/d0fo00888e] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Proteins could alter carotenoid bioaccessibility through altering their fate during digestion, due to emulsifying properties of resulting peptides, or influencing access of digestion enzymes to lipid droplets. In this investigation, we studied whether whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (SC) and gelatin (GEL), added at various concentrations (expressed as percentage of recommended dietary allowance (RDA): 0, 10, 25 and 50%) would influence the bioaccessibility of lycopene, β-carotene or lutein, added as pure carotenoids solubilized in oil, during simulated gastro-intestinal (GI) digestion. Protein and lipid digestion as well as selected physico-chemical parameters including surface tension, ζ-potential and micelle size were evaluated. Adding proteins influenced positively the bioaccessibility of β-carotene, by up to 189% (p < 0.001), but it resulted in generally decreased bioaccessibility of lutein, by up to 50% (p < 0.001), while for lycopene, the presence of proteins did not influence its bioaccessibility, except for a slight increase with WPI, by up to 135% (p < 0.001). However, the effect depended significantly on the type of protein (p < 0.001) and its concentration (p < 0.001). While β-carotene bioaccessibility was greatly enhanced in the presence of SC, compared to WPI and GEL, the presence of SPI strongly decreased carotenoid bioaccessibility. Neglecting individual carotenoids, higher protein concentration correlated positively with carotenoid bioaccessibility (R = 0.57, p < 0.01), smaller micelle size (R = -0.83, p < 0.01), decreased repulsive forces (ζ-potential, R = -0.72, p < 0.01), and higher surface tension (R = 0.44, p < 0.01). In conclusion, proteins differentially affected carotenoid bioaccessibility during digestion depending on carotenoid and protein species, with both positive and negative interactions occurring.
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Affiliation(s)
- Mohammed Iddir
- Luxembourg Institute of Health, Department of Population Health, Nutrition and Health Research Group, Strassen, Luxembourg. and Louvain Institute of Biomolecular Science and Technology, UC Louvain, Louvain-la-Neuve, Belgium
| | - Giulia Dingeo
- Luxembourg Institute of Health, Department of Population Health, Nutrition and Health Research Group, Strassen, Luxembourg.
| | - Juan Felipe Porras Yaruro
- Luxembourg Institute of Health, Department of Population Health, Nutrition and Health Research Group, Strassen, Luxembourg. and École Nationale Supérieure des Mines Saint-Étienne, France
| | - Faiza Hammaz
- C2VN, INRA, INSERM, Aix-Marseille Univ, Marseille, France
| | - Patrick Borel
- C2VN, INRA, INSERM, Aix-Marseille Univ, Marseille, France
| | - Thomas Schleeh
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, Belvaux, Luxembourg
| | | | - Yvan Larondelle
- Louvain Institute of Biomolecular Science and Technology, UC Louvain, Louvain-la-Neuve, Belgium
| | - Torsten Bohn
- Luxembourg Institute of Health, Department of Population Health, Nutrition and Health Research Group, Strassen, Luxembourg.
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Miniaturized all-in-one nanoGIT+active system for on-surface metabolization, separation and effect imaging. Anal Chim Acta 2021; 1154:338307. [DOI: 10.1016/j.aca.2021.338307] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/28/2021] [Accepted: 02/07/2021] [Indexed: 02/06/2023]
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Tang XY, Wang ZM, Meng HC, Lin JW, Guo XM, Zhang T, Chen HL, Lei CY, Yu SJ. Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1318-1328. [PMID: 33480679 DOI: 10.1021/acs.jafc.0c05212] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Betanin and curcumin hold promise as natural colorants and antioxidants for food purposes due to their anti-hypertensive, anti-inflammation, and anti-tumor effects. However, the thermal stability and bioavailability of betanin and curcumin still need improvement. Here, we fabricated sugar beet pectin-bovine serum albumin nanoparticles (SBNPs) with a mean particle size of 180 ± 5.2 nm through a genipin cross-linking strategy to stabilize a type of Pickering water-in-oil-in-water (W/O/W) emulsion and co-encapsulated betanin and curcumin. First, the W1/O emulsion was homogenized with gelatin (the gelling agent) in the water phase and polyglycerol polyricinoleate (a lipophilic surfactant) in the oil phase. Later, W1/O was homogenized with another water phase containing SBNPs. The microstructure of the emulsion was regulated by the particle concentration (c) and W1/O volume fraction (Φ), especially the gel-like high internal phase emulsions were formed at the Φ up to 70%. In this case, betanin was encapsulated in the internal water phase (encapsulation efficiency = 65.3%), whereas curcumin was in the medium-chain triglyceride (encapsulation efficiency = 84.1%). Meanwhile, the shelf stability of betanin and curcumin was improved. Furthermore, the stability of bioactive compounds was potentiated by an emulsion gel in simulated gastrointestinal digestion, resulting in higher bioaccessibility. The aforementioned results suggest that SBNP-stabilized Pickering W/O/W emulsions could be a potential alternative to co-encapsulate betanin and curcumin with enhancement of shelf stability and bioaccessibility.
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Affiliation(s)
- Xiang-Yi Tang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhi-Ming Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - He-Cheng Meng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou, Guangzhou 510640, China
| | - Jia-Wei Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiao-Ming Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tao Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hua-Lei Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Cai-Yu Lei
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shu-Juan Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou, Guangzhou 510640, China
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Edible lecithin, stearic acid, and whey protein bigels enhance survival of probiotics during in vitro digestion. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100813] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Raoufi N, Ye A, Han J. New insights into in vivo gastroduodenal digestion of oil-in-water emulsions: gastric stability and in vitro digestion modeling. Crit Rev Food Sci Nutr 2021; 62:3723-3737. [PMID: 33432823 DOI: 10.1080/10408398.2020.1868396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
In this paper, effect of emulsion stability on gastroduodenal emptying/secretion was reviewed and differentiated. Moreover, novel perspectives on physiology of gastric lumen, duodenum, and gall bladder were achieved using mathematical models, being useful for designing artificial digestive systems. In this regard, numerical data for dynamic gastric emptying/secretion were offered for gastric-stable and gastric-unstable emulsion intakes. It was shown that alterations in human gastric and duodenal volume follow, respectively, linear and sinusoidal curves, with high correlation coefficients (r2 > 0.93). For both emulsions, about 30-40 mL ingesta discharged rapidly from stomach upon ingestion; However, further gastric emptying was regulated for the rest of digestion period, so that 0.1 mL/min oil was passing through duodenum. Intragastric evacuation of both emulsions started with a lag phase during which stomach stored secretions incrementally by slow gastric discharge. Lag phase ended with fat layering, when emptying considerably enhanced. This reduction was gradual for stable emulsion while unstable emulsion experienced a rapid emptying before slow declining trend. Along with initial gastric emptying, 87% of gallbladder content discharged into duodenum, prolonged up to the gradual reduction phase of stomach. Supplementary investigations are needed to quantify gastroduodenal secretions, particularly pepsin and pancreas in response to emulsion ingesta.
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Affiliation(s)
- Nassim Raoufi
- Department of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Jianzhong Han
- Department of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China
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Melchior S, Marino M, D'Este F, Innocente N, Nicoli MC, Calligaris S. Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion. Food Funct 2021; 12:351-361. [PMID: 33325962 DOI: 10.1039/d0fo01788d] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
This research was conducted to evaluate the potential use of saturated monoglyceride (MG)-based gels in the protection of probiotics upon in vitro digestion. For this purpose, a Lactobacillus rhamnosus strain was inoculated into binary and ternary systems, containing MGs, a water phase composed of an aqueous solution at controlled pH or UHT skimmed milk, and in ternary gels, sunflower oil. Gel structure characterization was initially performed just after preparation and after 14 days of storage at 4 °C by rheological, mechanical, thermal, and microscopy analyses. Afterwards, probiotic viability upon in vitro digestion was evaluated. The results highlighted that all freshly prepared samples showed good capability to protect L. rhamnosus with the exception of the binary system containing milk. However, the digestion of samples after 14 days of storage showed that the ternary system containing skimmed milk exhibited the best protection performance ensuring a L. rhamnosus viability of almost 106 CFU g-1 at the end of the gastrointestinal passage. Confocal microscopy results demonstrated that bacterial cells were located prevalently within the aqueous domain near the monoglycerides and protein aggregates. Under these conditions, they can simultaneously achieve physical protection and find nutrients to survive environmental stresses. These findings suggest that MG-based gels can be proposed as efficient carriers of probiotic bacteria not only during food processing and storage but also upon digestion.
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Affiliation(s)
- Sofia Melchior
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | - Marilena Marino
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | - Francesca D'Este
- Dipartimento di Area Medica, Università di Udine, P.le Kolbe 4, 33100 Udine, Italy
| | - Nadia Innocente
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | - Maria Cristina Nicoli
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | - Sonia Calligaris
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
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Vellido-Perez J, Ochando-Pulido J, Brito-de la Fuente E, Martinez-Ferez A. Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review. FOOD STRUCTURE-NETHERLANDS 2021. [DOI: 10.1016/j.foostr.2021.100175] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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Fabrication of emulsion gel based on polymer sanxan and its potential as a sustained-release delivery system for β-carotene. Int J Biol Macromol 2020; 164:597-605. [PMID: 32687901 DOI: 10.1016/j.ijbiomac.2020.07.177] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Revised: 07/14/2020] [Accepted: 07/15/2020] [Indexed: 12/14/2022]
Abstract
Food-grade emulsion gels have attracted increasing attention in food and drug manufacturing, owing to their potential as novel delivery systems for lipophilic bioactive ingredients. Emulsion gels are structurally either a polymeric gel matrix with incorporated emulsion droplets (emulsion-filled gels), or a network of aggregated emulsion droplets (emulsion particulate gels). In this study, a novel emulsion gel was prepared by formulating an oil-in-water (O/W) emulsion stabilized by sanxan alone, followed by heating and cooling treatment, resulting in a structured solid system. Stable O/W type sanxan emulsion gels (SEGs) were obtained at sanxan concentration >0.5% (w/w). Fluorescence microscopy results confirmed the adsorption of sanxan on oil droplet surfaces. The effect of temperature and sanxan/oil concentrations on the rheological and textural properties of the SEGs was evaluated: the SEG containing 1% (w/w) sanxan and 20% (w/w) sunflower oil exhibited excellent rheological and textural properties. Further, the addition of 10 mM Na+ or 5 mM Ca2+ greatly enhanced the thermostability of the SEG. The potential of SEGs as sustained-release delivery systems for β-carotene was also explored. The findings are of great interest for the development of novel delivery systems based on emulsion gels stabilized by sanxan for the sustained release of lipophilic components.
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