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Yu X, Chen Y, Tan M. ROS-responsive carboxymethyl chitosan nanoparticles loaded with astaxanthin for alleviating oxidative damage in intestinal cells. Colloids Surf B Biointerfaces 2024; 239:113960. [PMID: 38744080 DOI: 10.1016/j.colsurfb.2024.113960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 05/03/2024] [Accepted: 05/07/2024] [Indexed: 05/16/2024]
Abstract
The controlled release of antioxidant substances at the intestinal oxidative damage site is crucial for alleviating intestine-related diseases. Herein, the novel ROS-responsive carrier was synthesized through simple amidation reaction between carboxymethyl chitosan (CMC) and methionine (Met), a natural organic compound containing ROS-responsive linkages (thioether). Initially, astaxanthin (AXT) nanoparticles (AXT2@CMT) with excellent stability and drug loading capacity (39.68 ± 0.23 μg/mL) were prepared by optimizing various reaction conditions. In the simulated high-concentration ROS environment of the intestine, CMT achieved a transition from hydrophobic groups (thioether) into hydrophilic groups (sulfone), which was conducive to the controlled release of AXT. In vitro cell experiments revealed that AXT2@CMT could effectively alleviate the oxidative damage in intestinal epithelioid cell line No. 6 (IEC-6 cell) caused by H2O2. This study achieved a straightforward preparation of ROS-responsive nanocarrier through food ingredients, offering a theoretical foundation for the controlled release of AXT at the intestinal oxidative damage site.
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Affiliation(s)
- Xiaoting Yu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Yannan Chen
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Mingqian Tan
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
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Effects of Supplementing Quails' ( Coturnix japonica) Diets with a Blend of Clove ( Syzygium aromaticum) and Black Cumin ( Nigella sativa) Oils on Growth Performance and Health Aspects. Life (Basel) 2022; 12:life12111915. [PMID: 36431050 PMCID: PMC9698962 DOI: 10.3390/life12111915] [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: 10/26/2022] [Revised: 11/04/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
In an attempt to discover a safe growth promoter and partial alternative for antibiotics, this existing study explores the efficacy of using assorted levels of cold-pressed oil mixtures consisting of 1:1 clove and black cumin (Nigella sativa) oils (CLNS) against the indices of growth and carcass traits, as well as blood components of growing Japanese quails. In a complete randomized design, three hundred growing unsexed Japanese quails (one week of age) were included in this experiment. The treated groups were as follows: (1) control basal diet (CLNS0), (2) basal diet + 1.50 mL CLNS/kg diet (CLNS1.5), and (3) basal diet + 3.00 mL CLNS/kg diet (CLNS3). The results showed that supplementing the diet with a 3.00 mL CLNS/kg diet insignificantly improved body weight (BW) compared with the CLNS0 and CLNS1.5 groups. A significantly (p < 0.05) higher feed intake and feed conversion ratio—FCR— (deterioration of feed conversion) were reported after the addition of CLNS. Feeding the quails on a 3.00 mL CLNS/kg enriched-diet yielded superior values of dressing percentage, carcass yield, and breast and thigh relative weights compared to other groups. A significant decline was noticed in creatinine and BUN levels in birds fed a 1.50 and 3.00 mL CLNS/kg diet compared with the CLNS0 group The liver enzymes and total bilirubin activities showed insignificant effects in quails fed CLNS-enriched diets. The total protein and globulins concentrations presented a significant augment in quails that received CLNS. The antiradical activity of CLNS supplementation showed increases in hepatic reduced glutathione (GSH) activity and the levels of superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase, glutathione S transferase (GST), and glutathione reductase (GR) in birds. The concentration of MDA in hepatic homogenates that received CLNS-diets was significantly decreased compared with the control quails. These findings clarified that the dietary inclusion of CLNS can enhance the growth performance and antioxidative status of growing Japanese quails.
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Tie S, Xiang S, Chen Y, Qiao F, Cui W, Su W, Tan M. Facile synthesis of food-grade and size-controlled nanocarriers based on self-assembly of procyanidins and phycocyanin. Food Funct 2022; 13:4023-4031. [PMID: 35315469 DOI: 10.1039/d1fo04222j] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Nanocarriers provide the possibility to overcome the low solubility, poor stability, and low bioavailability of functional factors. However, most nanocarriers do not directly participate in the corresponding effects of functional factors, such as treating inflammatory bowel disease but lack the means to control their size accurately. Herein, nanocarriers were prepared by a one-pot method, using food-grade antioxidant procyanidins, vanillin, and phycocyanin as raw materials. The strategy involved the Mannich reaction among the phenolic hydroxyl groups of procyanidins, the aldehyde groups of vanillin, and the amino groups of phycocyanin. The obtained nanocarriers displayed controllable sizes ranging from 130 to 750 nm, showing good antioxidant capacity in scavenging free radicals and were biocompatible to Caco-2 cells and RAW 264.7 macrophages. Nanocarriers also exhibited an inhibitory effect on cell damage induced by acrylamide and H2O2. Moreover, the designed nanocarriers could be used for delivering active ingredients such as lutein, which showed a uniform spherical distribution, high encapsulation efficiency, and good biocompatibility. This work provides a facile synthesis method to prepare food-grade nanocarriers with functional properties, which can be potentially used in the delivery of functional factors.
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Affiliation(s)
- Shanshan Tie
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Siyuan Xiang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yannan Chen
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Fengzhi Qiao
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Weina Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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