1
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Yang M, Zhang J, Yan H, Pan Y, Zhou J, Zhong H, Wang J, Cai H, Feng F, Zhao M. A comprehensive review of medium chain monoglycerides on metabolic pathways, nutritional and functional properties, nanotechnology formulations and applications in food system. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38779723 DOI: 10.1080/10408398.2024.2353403] [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: 05/25/2024]
Abstract
A large and growing body of literature has investigated the broad antibacterial spectrum and strong synergistic antimicrobial activity of medium chain monoglycerides (MCMs) have been widely investigated. Recently, more and more researches have focused on the regulation of MCMs on metabolic health and gut microbiota both in vivo and in vitro. The current review summarizes the digestion, absorption and metabolism of MCMs. Subsequently, it focuses on the functional and nutritional properties of MCMs, including the antibacterial and antiviral characteristics, the modulation of metabolic balance, the regulation of gut microbiota, and the improvement in intestinal health. Additionally, we discuss the most recent developments and application of MCMs using nanotechnologies in food industry, poultry and pharmaceutical industry. Additionally, we analyze recent application examples of MCMs and their nanotechnology formation used in food. The development of nanotechnology platforms facilitating molecular encapsulation and functional presentation contribute to the application of hydrophobic fatty acids and monoglycerides in food preservation and their antibacterial effectiveness. This study emphasizes the metabolic mechanisms and biological activity of MCMs by summarizing the prevailing state of knowledge on this topic, as well as providing insights into prospective techniques for developing the beneficial applications of MCMs to realize the industrialized production.
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Affiliation(s)
- Mengyu Yang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Junhui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Heng Yan
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Ya Pan
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Jie Zhou
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Hao Zhong
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Jing Wang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
- Guangdong Qingyunshan Pharmaceutical Co., Ltd, Shaoguan, China
| | - Haiying Cai
- School of Biological & Chemical Engineering, Zhejiang Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang University of Science and Technology, Hangzhou, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
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2
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Wang P, Chai X, Chen C, Duan X, Wu K, Fu X. Enhanced in vitro bioavailability of resveratrol-loaded emulsion stabilized by β-lactoglobulin-catechin with excellent antioxidant activity. Int J Biol Macromol 2024; 267:131304. [PMID: 38569999 DOI: 10.1016/j.ijbiomac.2024.131304] [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: 10/10/2023] [Revised: 03/24/2024] [Accepted: 03/30/2024] [Indexed: 04/05/2024]
Abstract
The study aimed to fabricate β-Lactoglobulin-catechin (β-La-Ca) conjugates as a natural designed antioxidant emulsifier to improve the physicochemical stability of resveratrol emulsion delivery system. Fourier transform infrared (FT-IR) and fluorescence spectroscopy analysis confirmed the formation of conjugates using free radical grafting. The antioxidant ability of emulsion was evaluated by DPPH scavenging activities and ORAC experiments. The emulsion stabilized by β-La-Ca conjugates exhibited strong antioxidant activity with ORAC value of 2541.39 ± 29.58 μmol TE/g, which was significantly higher than that by β-Lactoglobulin alone with 387.96 ± 23.45 μmol TE/g or their mixture with 948.23 ± 32.77 μmol TE/g. During the whole simulated gastrointestinal digestion, emulsion stabilized by β-La-Ca conjugates exhibited excellent oxidative stability that the lipid was mainly digested in the small intestine. This behavior attributed to the greater stability of resveratrol to chemical transformation leading to a higher overall bioavailability in vivo. These results suggested that the β-La-Ca conjugates could be used to fabricate the emulsion-based delivery system to improve the oxidative stability and bioavailability of chemically labile hydrophobic bioactive compounds.
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Affiliation(s)
- Pingping Wang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China; Guangdong Province Laborary of Chemistry and Fine Chemical Engineering Jieyang Center, Jieyang, China
| | - Xianghua Chai
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Zhuhai 519715, China; Guangzhou Institute of Modern Industrial Technology, South China University of Technology, Nansha 511458, China; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
| | - Xuejuan Duan
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
| | - Kegang Wu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Zhuhai 519715, China; Guangzhou Institute of Modern Industrial Technology, South China University of Technology, Nansha 511458, China; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
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3
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Fang Z, Wu X, Wang F, Li F, Cai X, Guyonnet V, Wang S. Vitamin D 3 mediated peptides-calcium chelate self-assembly: Fabrication, stability and improvement on cellular calcium transport. Food Chem 2024; 437:137779. [PMID: 37871429 DOI: 10.1016/j.foodchem.2023.137779] [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: 11/16/2022] [Revised: 09/21/2023] [Accepted: 10/14/2023] [Indexed: 10/25/2023]
Abstract
A self-assembled peptides-calcium-Vitamin D3 ternary delivery system (CSPH-Ca-VD3) was prepared to investigate the promotion of cellular calcium transport. The constructed CSPH-Ca-VD3 nanocomplex exhibited a spherical structure with a size of 135.2 ± 10.2 nm. Based on the thermodynamic calculation of fluorescent spectra, hydrophobic interaction was shown as the major driving force for this nanocomplex structure. CSPH-Ca-VD3 nanocomplex possessed excellent stability during simulated gastrointestinal digestion, contributing to the prevention of acid degradation of VD3 and the enhancement of calcium solubility. Furthermore, the calcium transport efficiency in the form of CSPH-Ca-VD3 (4 mg/mL) across a Caco-2 cells monolayer was significantly increased 2.3-fold compared to that of free Ca2+, mainly attributed to the upregulation in the presence of CSPH-Ca-VD3 of TRPV6, calbindin D9k and PMCA1b expression in Caco-2 cells. The present study provided a basis for developing a novel delivery system of peptides-calcium chelate with the dual effects of VD3 protection and calcium uptake promotion.
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Affiliation(s)
- Zheng Fang
- Institute of Molecular Medicine, Renji Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai 200127, China
| | - Xiaoping Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Fangfang Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Fan Li
- Institute of Molecular Medicine, Renji Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai 200127, China
| | - Xixi Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.
| | - Vincent Guyonnet
- FFI Consulting Ltd, 2488 Lyn Road, Brockville, ON K6V 5T3, Canada
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.
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4
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Miao C, Jia P, Luo C, Pang J, Xiao L, Zhang T, Duan J, Li Y, Sun Z. The size-dependent in vivo toxicity of amorphous silica nanoparticles: A systematic review. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2024; 271:115910. [PMID: 38199222 DOI: 10.1016/j.ecoenv.2023.115910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/25/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
The extensive application of amorphous silica nanoparticles (aSiNPs) in recent years has resulted in unavoidable human exposure in daily life, thus raising widespread concerns regarding the safety of aSiNPs on human health. The particle size is one of the important characteristics of nanomaterials that could influence their toxicity. For the reason that particles with smaller sizes possess larger surface area, which may lead to higher surface activity and biological reactivity. However, due to the complexity of experimental conditions and biological systems, the relationship between the particle size and the toxic effect of aSiNPs remains unclear. Therefore, this systematic review aims to investigate how particle size influences the toxic effect of aSiNPs in vivo and to analyze the relevant experimental factors affecting the size-dependent toxicity of aSiNPs in vivo. We found that 83.8% of 35 papers included in the present review came to the conclusion that smaller-sized aSiNPs exhibited stronger toxicity, though a few papers (6 papers) put forward different opinions. The reasons for smaller aSiNPs manifested greater toxicity were summarized. In addition, certain important experimental factors could influence the size-dependent effects and in vivo toxicity of aSiNPs, such as the synthesis method of aSiNPs, disperse medium of aSiNPs, administration route of aSiNPs, species or strain of experimental animals, sex of experimental animals, aggregation/agglomeration and protein corona of aSiNPs.
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Affiliation(s)
- Chen Miao
- Department of Toxicology and Sanitary Chemistry, School of Public Health, Capital Medical University, Beijing 100069, PR China; Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing 100069, PR China
| | - Peixi Jia
- Department of Toxicology and Sanitary Chemistry, School of Public Health, Capital Medical University, Beijing 100069, PR China; Beijing Shijitan Hospital Affiliated to Capital Medical University, Beijing 100038, PR China
| | - Chuning Luo
- Department of Toxicology and Sanitary Chemistry, School of Public Health, Capital Medical University, Beijing 100069, PR China; Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing 100069, PR China
| | - Jinyan Pang
- Department of Toxicology and Sanitary Chemistry, School of Public Health, Capital Medical University, Beijing 100069, PR China; Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing 100069, PR China
| | - Liyan Xiao
- Department of Toxicology and Sanitary Chemistry, School of Public Health, Capital Medical University, Beijing 100069, PR China; Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing 100069, PR China
| | - Tanlin Zhang
- Department of Toxicology and Sanitary Chemistry, School of Public Health, Capital Medical University, Beijing 100069, PR China; Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing 100069, PR China
| | - Junchao Duan
- Department of Toxicology and Sanitary Chemistry, School of Public Health, Capital Medical University, Beijing 100069, PR China; Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing 100069, PR China
| | - Yang Li
- Department of Toxicology and Sanitary Chemistry, School of Public Health, Capital Medical University, Beijing 100069, PR China; Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing 100069, PR China.
| | - Zhiwei Sun
- Department of Toxicology and Sanitary Chemistry, School of Public Health, Capital Medical University, Beijing 100069, PR China; Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing 100069, PR China.
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5
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Zhang X, Zhuang H, Wu S, Mao C, Dai Y, Yan H. Marine Bioactive Peptides: Anti-Photoaging Mechanisms and Potential Skin Protective Effects. Curr Issues Mol Biol 2024; 46:990-1009. [PMID: 38392181 PMCID: PMC10887644 DOI: 10.3390/cimb46020063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 01/04/2024] [Accepted: 01/13/2024] [Indexed: 02/24/2024] Open
Abstract
Skin photoaging, resulting from prolonged exposure to ultraviolet radiation, is a form of exogenous aging that not only impacts the aesthetic aspect of the skin but also exhibits a strong correlation with the onset of skin cancer. Nonetheless, the safety profile of non-natural anti-photoaging medications and the underlying physiological alterations during the process of photoaging remain inadequately elucidated. Consequently, there exists a pressing necessity to devise more secure interventions involving anti-photoaging drugs. Multiple studies have demonstrated the noteworthy significance of marine biomolecules in addressing safety concerns related to anti-photoaging and safeguarding the skin. Notably, bioactive peptides have gained considerable attention in anti-photoaging research due to their capacity to mitigate the physiological alterations associated with photoaging, including oxidative stress; inflammatory response; the abnormal expression of matrix metalloproteinase, hyaluronidase, and elastase; and excessive melanin synthesis. This review provides a systematic description of the research progress on the anti-photoaging and skin protection mechanism of marine bioactive peptides. The focus is on the utilization of marine bioactive peptides as anti-photoaging agents, aiming to offer theoretical references for the development of novel anti-photoaging drugs and methodologies. Additionally, the future prospects of anti-aging drugs are discussed, providing an initial reference for further research in this field.
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Affiliation(s)
- Xiaoliang Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Hong Zhuang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Sijia Wu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chen Mao
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yaxi Dai
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Haiyang Yan
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
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6
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Blanco-Morales V, Mercatante D, Rodriguez-Estrada MT, Garcia-Llatas G. Current and New Insights on Delivery Systems for Plant Sterols in Food. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2024; 1440:403-435. [PMID: 38036891 DOI: 10.1007/978-3-031-43883-7_20] [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: 12/02/2023]
Abstract
Plant sterols are minor bioactive components of food lipids, which are often used for the formulation of functional foods due to their cholesterol-lowering properties. However, they have low solubility and tend to crystallize, which may affect their biological effects, the sensory profile of the sterol-enriched food, and its consumer acceptability. Moreover, due to the unsaturated structure of sterols, they are susceptible to oxidation, so different encapsulation systems have been developed to improve their dispersibility/solubility, stability, delivery, and bioaccessibility. This chapter provides an overview of the main encapsulation systems currently used for plant sterols and their application in model and food systems, with a particular focus on their efficiency and impact on sterol bioaccessibility.
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Affiliation(s)
- V Blanco-Morales
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - D Mercatante
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - M T Rodriguez-Estrada
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy.
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrifood Research), Alma Mater Studiorum-University of Bologna, Cesena, Italy.
| | - G Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
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7
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Zhang Z, Zhang Y, Zhang M, Yu C, Yang P, Xu M, Ling J, Wu Y, Zhu Z, Chen Y, Shi A, Liu X, Zhang J, Yu P, Zhang D. Food-derived peptides as novel therapeutic strategies for NLRP3 inflammasome-related diseases: a systematic review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 38153262 DOI: 10.1080/10408398.2023.2294164] [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: 12/29/2023]
Abstract
NLRP3 (NOD-, LRR- and pyrin domain-containing protein 3), a member of the nucleotide-binding domain (NOD) and leucine-rich repeat sequence (LRR) protein (NLR) family, plays an essential role in the inflammation initiation and inflammatory mediator secretion, and thus is also associated with many disease progressions. Food-derived bioactive peptides (FDBP) exhibit excellent anti-inflammatory activity in both in vivo and in vitro models. They are encrypted in plant, meat, and milk proteins and can be released under enzymatic hydrolysis or fermentation conditions, thereby hindering the progression of hyperuricemia, inflammatory bowel disease, chronic liver disease, neurological disorders, lung injury and periodontitis by inactivating the NLRP3. However, there is a lack of systematic review around FDBP, NLRP3, and NLRP3-related diseases. Therefore, this review summarized FDBP that exert inhibiting effects on NLRP3 inflammasome from different protein sources and detailed their preparation and purification methods. Additionally, this paper also compiled the possible inhibitory mechanisms of FDBP on NLRP3 inflammasomes and its regulatory role in NLRP3 inflammasome-related diseases. Finally, the progress of cutting-edge technologies, including nanoparticle, computer-aided screening strategy and recombinant DNA technology, in the acquisition or encapsulation of NLRP3 inhibitory FDBP was discussed. This review provides a scientific basis for understanding the anti-inflammatory mechanism of FDBP through the regulation of the NLRP3 inflammasome and also provides guidance for the development of therapeutic adjuvants or functional foods enriched with these FDBP.
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Affiliation(s)
- Ziqi Zhang
- The Second Clinical Medical College, The Second Affiliated Hospital of Nanchang University, Nanchang University, Jiangxi, China
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Yuan Zhang
- School of Public Health, Nanchang University, Jiangxi, China
| | - Meiying Zhang
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Chenfeng Yu
- Huankui College, Nanchang University, Jiangxi, China
| | - Pingping Yang
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Minxuan Xu
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Jitao Ling
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Yuting Wu
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Zicheng Zhu
- Department of Anesthesiology, The Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Yixuan Chen
- Department of Anesthesiology, The Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Ao Shi
- School of Medicine, St. George University of London, London, UK
| | - Xiao Liu
- Cardiology Department, The Sun Yat-sen Memorial Hospital of Sun Yat-sen University, Guangzhou, China
| | - Jing Zhang
- Department of Anesthesiology, The Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Peng Yu
- Department of Endocrinology and Metabolism, The Second Affiliated Hospital of Nanchang University, Nanchang, China
- Institute for the Study of Endocrinology and Metabolism in Jiangxi Province, Nanchang, China
- Branch of Nationlal Clinical Research Center for Metabolic Diseases, Nanchang, China
| | - Deju Zhang
- The Second Clinical Medical College, The Second Affiliated Hospital of Nanchang University, Nanchang University, Jiangxi, China
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Hong Kong
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Haq N, Shahid M, Alaofi AL, Ahmad ZH, Alrayyes YF, Alsarra IA, Shakeel F. Evaluation of the Physicochemical and Antimicrobial Properties of Nanoemulsion-Based Polyherbal Mouthwash. ACS OMEGA 2023; 8:41755-41764. [PMID: 37970055 PMCID: PMC10634260 DOI: 10.1021/acsomega.3c06176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Accepted: 10/09/2023] [Indexed: 11/17/2023]
Abstract
A nanoemulsion-based polyherbal mouthwash (PHFX) of Curcuma longa hydroalcoholic extract was developed and evaluated for its antibacterial effects against a variety of Gram-positive and Gram-negative oral pathogens in comparison to standard chlorhexidine acetate (CHD-A) (positive control). Various nanoemulsion-based mouthwashes of C. longa extract were produced using an aqueous phase titration approach via construction of pseudoternary phase diagrams. The developed nanoemulsion-based PHFX was studied for thermodynamic stability tests. Selected formulations (PHFX1-PHFX5) were characterized physicochemically for droplet diameter, polydispersity index (PDI), refractive index (RI), transmittance, and pH. The drug release studies were performed using the dialysis method. Based on the minimum droplet diameter (26.34 nm), least PDI (0.132), optimal RI (1.337), maximum %T (99.13), optimal pH (6.45), and maximum cumulative drug release (98.2%), formulation PHFX1 (containing 0.5% w/w of C. longa extract, 1.5% w/w of clove oil, 7.0% w/w of Tween-80, 7.0% w/w of Transcutol-HP, and 84.0% w/w of water) was selected for antimicrobial studies in comparison to standard CHD-A. The antibacterial effects and minimum inhibitory concentration were studied against various Gram-positive oral pathogens such as Streptococcus mutans, Staphylococcus aureus, Streptococcus pneumoniae, and Bacillus subtilis and Gram-negative oral pathogens such as Escherichia coli and Klebsiella pneumoniae. The antibacterial effects of PHFX1 were found to be significant over standard CHD-A against most Gram-positive and Gram-negative oral pathogens. The antimicrobial studies showed that the formulation PHFX1 was effective against all oral pathogens even at 3- to 4-fold lower working concentrations. These findings indicated the potential of nanoemulsion-based mouthwash in the treatment of a variety of oral pathogen infections.
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Affiliation(s)
- Nazrul Haq
- Department
of Pharmaceutics, College of Pharmacy, King
Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Mudassar Shahid
- Department
of Pharmaceutics, College of Pharmacy, King
Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Ahmed L. Alaofi
- Department
of Pharmaceutics, College of Pharmacy, King
Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Zeeshan Heera Ahmad
- Dental
University Hospital, King Saud University
Medical City, P.O. Box 60169, Riyadh 11545, Saudi Arabia
| | - Yasser F. Alrayyes
- Dental
University Hospital, King Saud University
Medical City, P.O. Box 60169, Riyadh 11545, Saudi Arabia
| | - Ibrahim A. Alsarra
- Department
of Pharmaceutics, College of Pharmacy, King
Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Faiyaz Shakeel
- Department
of Pharmaceutics, College of Pharmacy, King
Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
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9
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects. Foods 2023; 12:3222. [PMID: 37685155 PMCID: PMC10486689 DOI: 10.3390/foods12173222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives has caused their nutritional and safety aspects to be overlooked. This paper reviews our current understanding of the nutrition and safety behind plant-based meat alternatives, proposing fermentation as a potential way of overcoming limitations in these aspects. Plant protein blends, fortification, and preservatives have been the main methods for enhancing the nutritional content and stability of plant-based meat alternatives, but concerns that include safety, nutrient deficiencies, low digestibility, high allergenicity, and high costs have been raised in their use. Fermentation with microorganisms such as Bacillus subtilis, Lactiplantibacillus plantarum, Neurospora intermedia, and Rhizopus oryzae improves digestibility and reduces allergenicity and antinutritive factors more effectively. At the same time, microbial metabolites can boost the final product's safety, nutrition, and sensory quality, although some concerns regarding their toxicity remain. Designing a single starter culture or microbial consortium for plant-based meat alternatives can be a novel solution for advancing the health benefits of the final product while still fulfilling the demands of an expanding and sustainable economy.
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Affiliation(s)
| | | | | | | | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, Singapore; (H.E.); (X.Y.S.); (R.O.); (X.H.C.)
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10
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Hessel V, Escribà-Gelonch M, Schmidt S, Tran NN, Davey K, Al-Ani LA, Muhd Julkapli N, Abdul Wahab Y, Khalil I, Woo MW, Gras S. Nanofood Process Technology: Insights on How Sustainability Informs Process Design. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2023; 11:11437-11458. [PMID: 37564955 PMCID: PMC10410668 DOI: 10.1021/acssuschemeng.3c01223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/10/2023] [Indexed: 08/12/2023]
Abstract
Nanostructured products are an actively growing area for food research, but there is little information on the sustainability of processes used to make these products. In this Review, we advocate for selection of sustainable process technologies during initial stages of laboratory-scale developments of nanofoods. We show that selection is assisted by predictive sustainability assessment(s) based on conventional technologies, including exploratory ex ante and "anticipatory" life-cycle assessment. We demonstrate that sustainability assessments for conventional food process technologies can be leveraged to design nanofood process concepts and technologies. We critically review emerging nanostructured food products including encapsulated bioactive molecules and processes used to structure these foods at laboratory, pilot, and industrial scales. We apply a rational method via learning lessons from sustainability of unit operations in conventional food processing and critically apportioned lessons between emerging and conventional approaches. We conclude that this method provides a quantitative means to incorporate sustainability during process design for nanostructured foods. Findings will be of interest and benefit to a range of food researchers, engineers, and manufacturers of process equipment.
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Affiliation(s)
- Volker Hessel
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | | | - Svenja Schmidt
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Nam Nghiep Tran
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Kenneth Davey
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Lina A. Al-Ani
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Nurhidayatullaili Muhd Julkapli
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Yasmin Abdul Wahab
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Ibrahim Khalil
- Healthcare
Pharmaceuticals Limited, Rajendrapur, Gazipur 1741, Bangladesh
| | - Meng Wai Woo
- Department
of Chemical & Materials Engineering, University of Auckland, Auckland 1142, New Zealand
| | - Sally Gras
- Department
of Chemical Engineering and Bio21 Molecular Science and Biotechnology
Institute, University of Melbourne, Melbourne 3010, Australia
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11
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Bushra R, Ahmad M, Seidi F, Qurtulen, Song J, Jin Y, Xiao H. Polysaccharide-based nanoassemblies: From synthesis methodologies and industrial applications to future prospects. Adv Colloid Interface Sci 2023; 318:102953. [PMID: 37399637 DOI: 10.1016/j.cis.2023.102953] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 05/23/2023] [Accepted: 06/19/2023] [Indexed: 07/05/2023]
Abstract
Polysaccharides, due to their remarkable features, have gained significant prominence in the sustainable production of nanoparticles (NPs). High market demand and minimal production cost, compared to the chemically synthesised NPs, demonstrate a drive towards polysaccharide-based nanoparticles (PSNPs) benign to environment. Various approaches are used for the synthesis of PSNPs including cross-linking, polyelectrolyte complexation, and self-assembly. PSNPs have the potential to replace a wide diversity of chemical-based agents within the food, health, medical and pharmacy sectors. Nevertheless, the considerable challenges associated with optimising the characteristics of PSNPs to meet specific targeting applications are of utmost importance. This review provides a detailed compilation of recent accomplishments in the synthesis of PSNPs, the fundamental principles and critical factors that govern their rational fabrication, as well as various characterisation techniques. Noteworthy, the multiple use of PSNPs in different disciplines such as biomedical, cosmetics agrochemicals, energy storage, water detoxification, and food-related realms, is accounted in detail. Insights into the toxicological impacts of the PSNPs and their possible risks to human health are addressed, and efforts made in terms of PSNPs development and optimising strategies that allow for enhanced delivery are highlighted. Finally, limitations, potential drawbacks, market diffusion, economic viability and future possibilities for PSNPs to achieve widespread commercial use are also discussed.
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Affiliation(s)
- Rani Bushra
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; Joint International Research Lab of Lignocellulosic Functional Materials and Provincial Key Lab of Pulp and Paper Sci & Tech, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
| | - Mehraj Ahmad
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; College of Light Industry and Food, Department of Food Science and Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; Joint International Research Lab of Lignocellulosic Functional Materials and Provincial Key Lab of Pulp and Paper Sci & Tech, Nanjing Forestry University, Nanjing 210037, Jiangsu, China.
| | - Farzad Seidi
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; Joint International Research Lab of Lignocellulosic Functional Materials and Provincial Key Lab of Pulp and Paper Sci & Tech, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
| | - Qurtulen
- Department of Chemistry, Aligarh Muslim University, Aligarh 202002, India
| | - Junlong Song
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; Joint International Research Lab of Lignocellulosic Functional Materials and Provincial Key Lab of Pulp and Paper Sci & Tech, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
| | - Yongcan Jin
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; Joint International Research Lab of Lignocellulosic Functional Materials and Provincial Key Lab of Pulp and Paper Sci & Tech, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B 5A3, Canada
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12
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McClements IF, McClements DJ. Designing healthier plant-based foods: Fortification, digestion, and bioavailability. Food Res Int 2023; 169:112853. [PMID: 37254427 DOI: 10.1016/j.foodres.2023.112853] [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: 12/08/2022] [Revised: 04/12/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
Many consumers are incorporating more plant-based foods into their diets as a result of concerns about the environmental, ethical, and health impacts of animal sourced foods like meat, seafood, egg, and dairy products. Foods derived from animals negatively impact the environment by increasing greenhouse gas emissions, land use, water use, pollution, deforestation, and biodiversity loss. The livestock industry confines and slaughters billions of livestock animals each year. There are concerns about the negative impacts of some animal sourced foods, such as red meat and processed meat, on human health. The livestock industry is a major user of antibiotics, which is leading to a rise in the resistance of several pathogenic microorganisms to antibiotics. It is often assumed that a plant-based diet is healthier than one containing more animal sourced foods, but this is not necessarily the case. Eating more fresh fruits, vegetables, nuts, and whole grain cereals has been linked to improved health outcomes but it is unclear whether next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs are healthier than the products they are designed to replace. Many of these new products are highly processed foods that contain high levels of saturated fat, sugar, starch, and salt, and low levels of micronutrients, nutraceuticals, and dietary fibers. Moreover, they are often rapidly digested in the gastrointestinal tract because processing disrupts plant tissues and releases the macronutrients. Consequently, it is important to formulate plant-based foods to reduce the levels of nutrients linked to adverse health effects and increase the levels linked to beneficial health effects. Moreover, it is important to design the food matrix so that the macronutrients are not digested and absorbed too quickly, but the micronutrients are highly bioavailable. In this article, we discuss how next-generation plant-based foods can be made healthier by controlling their nutrient profile, digestibility, and bioavailability.
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13
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Zou Q, Wang W, Xu Q, Yan M, Lan D, Wang Y. Influence of Proteins on Bioaccessibility of α-Tocopherol Encapsulation within High Diacylglycerol-Based Emulsions. Foods 2023; 12:2483. [PMID: 37444221 DOI: 10.3390/foods12132483] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/03/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
α-Tocopherol has been widely used in medicine, cosmetics, and food industry as a nutritional supplement and antioxidant. However, α-tocopherol showed low bioaccessibility, and there is a widespread α-tocopherol deficiency in society today. The preparation of oil-in-water emulsions with high safety and low-calorie property is necessary. The aim of this research was to investigate the effects of different protein emulsifiers (whey protein isolate (WPI), soy protein isolate (SPI), and sodium casein (SC)) on the properties of emulsions delivery system, and diacylglycerol (DAG) was picked as a low-accumulated lipid. The interfacial changes, microstructural alterations, and possible interactions of the protein-stabilized DAG emulsions were investigated during the in vitro digestion. The results show that different proteins affect the degree of digestibility and α-tocopherol bioaccessibility of the emulsions. Both WPI- and SPI-coated emulsions showed good digestibility and α-tocopherol bioaccessibility (77.64 ± 2.93%). This might be due to the strong hydrolysis resistance of WPI (β-lactoglobulin) and the good emulsification ability of SPI. The SC-coated emulsion showed the lowest digestibility and α-tocopherol bioaccessibility, this might be due to the emulsification property of hydrolysis products of SC and the potential interaction with calcium ions. This study provides new possibilities for the application of DAG emulsions in delivery systems.
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Affiliation(s)
- Qian Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural & Argi-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, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Menglei Yan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Yue-Shan Special Nutrition Technology Co., Ltd., Foshan 528000, China
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14
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Machado M, Sousa SC, Rodríguez-Alcalá LM, Pintado M, Gomes AM. Bigels as Delivery Systems of Bioactive Fatty Acids Present in Functional Edible Oils: Coconut, Avocado, and Pomegranate. Gels 2023; 9:gels9040349. [PMID: 37102961 PMCID: PMC10137725 DOI: 10.3390/gels9040349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/06/2023] [Accepted: 04/19/2023] [Indexed: 04/28/2023] Open
Abstract
Bioactive fatty acids possess several benefits for human health; however, these molecules show a reduced oxidative stability and consequently reduced bioavailability. This work aimed to develop novel bigels as a strategy to protect bioactive fatty acids present in three different vegetable oils with nutritional attributes (coconut oil, avocado oil, and pomegranate oil) during passage through the gastrointestinal tract (GIT). Bigels were prepared using monoglycerides-vegetable oil oleogel and carboxymethyl cellulose hydrogel. These bigels were analyzed in terms of structure and rheological characteristics. According to the rheological properties, bigels exhibited a solid-like behavior since G' was higher than G". The results showed that the proportion of oleogel was essential to the viscosity of the final formulation as an increase in this fraction was responsible for an increase in viscosity. The fatty acids profile was evaluated before and after simulated GIT. The bigels protected the fatty acids against degradation; in the case of coconut oil, the reduction of key fatty acids was 3 times lower; for avocado oil, 2 times lower; and for pomegranate oil, 1.7 times lower. These results suggest that bigels can be used as part of an important strategy for bioactive fatty acid delivery for food applications.
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Affiliation(s)
- Manuela Machado
- CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Sérgio Cruz Sousa
- CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Luís Miguel Rodríguez-Alcalá
- CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela Pintado
- CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana Maria Gomes
- CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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15
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Wu C, Ouyang X, Zhou X, Li X, Li H, Li W, Wan C, Yu B, El-Sohaimy S, Wu Z. Dry Nutrition Delivery System Based on Defatted Soybean Particles and Its Application with β-Carotene. Molecules 2023; 28:molecules28083429. [PMID: 37110663 PMCID: PMC10145488 DOI: 10.3390/molecules28083429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/22/2023] [Accepted: 03/22/2023] [Indexed: 04/29/2023] Open
Abstract
Many nutrition delivery systems (NDSs) have been developed for the encapsulation, protection, and delivery of bioactive compounds, such as β-carotene. Most of those systems were prepared in solution, which is inconvenient for transportation and storage in the food industry. In the present work, we constructed an environmentally friendly dry NDS based on defatted soybean particles (DSPs) by milling a β-carotene-DSP mixture. The loading efficiency of the NDS reached 89.0%, and the cumulative release rate decreased from 15.1% (free β-carotene) to 6.0% within 8 h. The stability of β-carotene in the dry NDS was found to have increased in a thermogravimetric analysis. Stored for 14 days at 55 °C or under UV irradiation, the retaining rates of β-carotene in the NDS increased to 50.7% and 63.6%, respectively, while they were 24.2% and 54.6% for the free samples. The bioavailability of β-carotene was improved by the NDS too. The apparent permeability coefficient of the NDS reached 1.37 × 10-6 cm/s, which is 12 times that of free β-carotene (0.11 × 10-6 cm/s). Besides being environmentally friendly, the dry NDS can facilitate carriage, transportation, or storage in the food industry, and similar to other NDSs, it improves the stability and bioavailability of nutrients.
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Affiliation(s)
- Chunyu Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xuewen Ouyang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xiaoya Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xiaofei Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Aistarfish Technology Co., Ltd., Hangzhou 310012, China
| | - Hongbo Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Anhui Huaheng Biotechnology Co., Ltd., Hefei 230031, China
| | - Wenying Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Zhaotong Health Vocational College, Zhaotong 657000, China
| | - Cuixiang Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Bo Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Sobhy El-Sohaimy
- Department of Technology and Organization of Public Catering, Institute of Sport, Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
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16
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Tan M, Zhang X, Sun S, Cui G. Nanostructured steady-state nanocarriers for nutrients preservation and delivery. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:31-93. [PMID: 37722776 DOI: 10.1016/bs.afnr.2023.02.001] [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: 09/20/2023]
Abstract
Food bioactives possess specific physiological benefits of preventing certain diet-related chronic diseases or maintain human health. However, the limitations of the bioactives are their poor stability, lower water solubility and unacceptable bioaccessibility. Structure damage or degradation is often found for the bioactives under certain environmental conditions like high temperature, strong light, extreme pH or high oxygen concentration during food processing, packaging, storage and absorption. Nanostructured steady-state nanocarriers have shown great potential in overcoming the drawbacks for food bioactives. Various delivery systems including solid form delivery system, liquid form delivery system and encapsulation technology have been developed. The embedded food nutrients can largely decrease the loss and degradation during food processing, packaging and storage. The design and application of stimulus and targeted delivery systems can improve the stability, bioavailability and efficacy of the food bioactives upon oral consumption due to enzymatic degradation in the gastrointestinal tract. The food nutrients encapsulated in the smart delivery system can be well protected against degradation during oral administration, thus improving the bioavailability and releazing controlled or targeted release for food nutrients. The encapsulated food bioactives show great potential in nutrition therapy for sub-health status and disease. Much effort is required to design and prepare more biocompatible nanostructured steady-state nanocarriers using food-grade protein or polysaccharides as wall materials, which can be used in food industry and maintain the human health.
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Affiliation(s)
- Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China.
| | - Xuedi Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Shan Sun
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Guoxin Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
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17
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Wu S, Wang W, Lu J, Deng W, Zhao N, Sun Y, Liu H, Li Z, Chen M, Cheng L, Guo Q, Wang C, Peng X. Binding of ankaflavin with bovine serum albumin (BSA) in the presence of carrageenan and protective effects of Monascus yellow pigments against oxidative damage to BSA after forming a complex with carrageenan. Food Funct 2023; 14:2459-2471. [PMID: 36790135 DOI: 10.1039/d2fo02946d] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Ankaflavin (AK) is a typical yellow pigment extracted from Monascus-fermented rice with several biological effects; however, its solubility is poor. Thus, research studies of the delivery systems of AK, especially those constructed from protein-polysaccharide complexes, have attracted considerable attention. However, the interactions that exist in the system have rarely been investigated. This work focused on the interactions between AK and bovine serum albumin (BSA) as well as the influence of carrageenan (Car) on the binding of AK to BSA. Results revealed that the quenching of BSA by AK involved the static quenching mechanism. The formed BSA-AK complexes were mainly maintained by hydrophobic forces and AK was located within the hydrophobic cavity of BSA. Compared to free AK or AK only complexed with BSA, a higher absorption intensity of AK was observed for the formed BSA-AK-Car complexes, indicating changes in the microenvironment of AK. This was confirmed by the increase in the α-helix content of BSA after the formation of BSA-AK-Car complexes. Hydrogen bond, van der Waals, and electrostatic interactions were verified to be the primary forces preserving the BSA-AK-Car complexes. Moreover, the antioxidant potential of Monascus-fermented products rich in AK (denoted as Mps), namely BSA-Mps and BSA-Mps-Car was evaluated. The antioxidant activity of Mps was negatively impacted by BSA, while the addition of Car could enhance the antioxidant capacity of BSA-Mps-Car complexes. Meanwhile, Mps showed a protective effect against free radical-induced oxidation damage to BSA, and Car could further improve this effect.
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Affiliation(s)
- Shufen Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, P. R. China
| | - Wenyu Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Jingwen Lu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Weili Deng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Nan Zhao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Yue Sun
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Huanhuan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Zhenjing Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Mianhua Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Lei Cheng
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, P. R. China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Changlu Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Xin Peng
- School of Life Sciences, Tianjin University, Tianjin 300072, P. R. China. .,State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources, Guangxi Normal University, Guilin 541004, P. R. China
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18
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Lopez C, David-Briand E, Lollier V, Mériadec C, Bizien T, Pérez J, Artzner F. Solubilization of free β-sitosterol in milk sphingomyelin and polar lipid vesicles as carriers: Structural characterization of the membranes and sphingosome morphology. Food Res Int 2023; 165:112496. [PMID: 36869506 DOI: 10.1016/j.foodres.2023.112496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 11/29/2022] [Accepted: 01/20/2023] [Indexed: 02/05/2023]
Abstract
High consumption of plant sterols reduces the risk of cardiovascular diseases in humans and provides health benefits. Increasing the amount of plant sterols in the diet is therefore necessary to reach the recommended daily dietary intake. However, food supplementation with free plant sterols is challenging because of their low solubility in fats and water. The objectives of this study were to investigate the capacity of milk-sphingomyelin (milk-SM) and milk polar lipids to solubilise β-sitosterol molecules in bilayer membranes organised as vesicles called sphingosomes. The thermal and structural properties of milk-SM containing bilayers composed of various amounts of β-sitosterol were examined by differential scanning calorimetry (DSC) and temperature-controlled X-ray diffraction (XRD), the molecular interactions were studied using the Langmuir film technique, the morphologies of sphingosomes and β-sitosterol crystals were observed by microscopy. We showed that the milk-SM bilayers devoid of β-sitosterol exhibited a gel to fluid Lα phase transition for Tm = 34.5 °C and formed facetted spherical sphingosomes below Tm. The solubilisation of β-sitosterol within milk-SM bilayers induced a liquid-ordered Lo phaseabove 25 %mol (1.7 %wt) β-sitosterol and a softening of the membranes leading to the formation of elongated sphingosomes. Attractive molecular interactions revealed a condensing effect of β-sitosterol on milk-SM Langmuir monolayers. Above 40 %mol (25.7 %wt) β-sitosterol, partitioning occured with the formation of β-sitosterol microcrystals in the aqueous phase. Similar results were obtained with the solubilization of β-sitosterol within milk polar lipid vesicles. For the first time, this study highlighted the efficient solubilization of free β-sitosterol within milk-SM based vesicles, which opens new market opportunities for the formulation of functional foods enriched in non-crystalline free plant sterols.
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Affiliation(s)
- Christelle Lopez
- INRAE, BIA, F-44316 Nantes, France; INRAE, STLO, F-35000 Rennes, France.
| | | | - Virginie Lollier
- INRAE, BIA, F-44316 Nantes, France; INRAE, PROBE Research Infrastructure, BIBS Facility, F-44316 Nantes, France
| | | | - Thomas Bizien
- Synchrotron Soleil, L'Orme des Merisiers, Saint-Aubin BP48, F-91192 Gif-sur-Yvette, France
| | - Javier Pérez
- Synchrotron Soleil, L'Orme des Merisiers, Saint-Aubin BP48, F-91192 Gif-sur-Yvette, France
| | - Franck Artzner
- IPR, UMR 6251, CNRS, University of Rennes 1, F-35042 Rennes, France
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19
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Cruz-Chamorro I, Santos-Sánchez G, Álvarez-López AI, Pedroche J, Lardone PJ, Arnoldi A, Lammi C, Carrillo-Vico A. Pleiotropic biological effects of Lupinus spp. protein hydrolysates. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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20
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Ge R, Ji Y, Ding Y, Huang C, He H, Yu DG. Electrospun self-emulsifying core-shell nanofibers for effective delivery of paclitaxel. Front Bioeng Biotechnol 2023; 11:1112338. [PMID: 36741747 PMCID: PMC9892910 DOI: 10.3389/fbioe.2023.1112338] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 01/02/2023] [Indexed: 01/20/2023] Open
Abstract
The poor solubility of numerous drugs pose a long-existing challenge to the researchers in the fields of pharmaceutics, bioengineering and biotechnology. Many "top-down" and "bottom-up" nano fabrication methods have been exploited to provide solutions for this issue. In this study, a combination strategy of top-down process (electrospinning) and bottom-up (self-emulsifying) was demonstrated to be useful for enhancing the dissolution of a typical poorly water-soluble anticancer model drug (paclitaxel, PTX). With polyvinylpyrrolidone (PVP K90) as the filament-forming matrix and drug carrier, polyoxyethylene castor oil (PCO) as emulsifier, and triglyceride (TG) as oil phase, Both a single-fluid blending process and a coaxial process were utilized to prepare medicated nanofibers. Scanning electron microscope and transmission electron microscope (TEM) results clearly demonstrated the morphology and inner structures of the nanofibers. The lipid nanoparticles of emulsions after self-emulsification were also assessed through TEM. The encapsulation efficiency (EE) and in vitro dissolution tests demonstrated that the cores-shell nanofibers could provide a better self-emulsifying process int terms of a higher EE and a better drug sustained release profile. Meanwhile, an increase of sheath fluid rate could benefit an even better results, suggesting a clear process-property-performance relationship. The protocols reported here pave anew way for effective oral delivery of poorly water-soluble drug.
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Affiliation(s)
- Ruiliang Ge
- Department of Outpatient, The Third Affiliated Hospital, Naval Medical University, Shanghai, China,Correspondence: Ruiliang Ge, ; Deng-Guang Yu,
| | - Yuexin Ji
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai, China
| | - Yanfei Ding
- Sinopec Shanghai Engineering Co., Ltd., Shanghai, China
| | - Chang Huang
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai, China
| | - Hua He
- Department of Outpatient, The Third Affiliated Hospital, Naval Medical University, Shanghai, China
| | - Deng-Guang Yu
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai, China,Correspondence: Ruiliang Ge, ; Deng-Guang Yu,
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21
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Zhang Y, Sun G, Li D, Xu J, McClements DJ, Li Y. Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:139-178. [DOI: 10.1016/bs.afnr.2022.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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22
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Subroto E, Andoyo R, Indiarto R, Lembong E, Rahmani F. Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2115066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Robi Andoyo
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Elazmanawati Lembong
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Fani Rahmani
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
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23
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Zhao C, Liu D, Feng L, Cui J, Du H, Wang Y, Xiao H, Zheng J. Research advances of in vivo biological fate of food bioactives delivered by colloidal systems. Crit Rev Food Sci Nutr 2022; 64:5414-5432. [PMID: 36576258 DOI: 10.1080/10408398.2022.2154741] [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: 12/29/2022]
Abstract
Food bioactives exhibit various health-promoting effects and are widely used in functional foods to maintain human health. After oral intake, bioactives undergo complex biological processes before reaching the target organs to exert their biological effects. However, several factors may reduce their bioavailability. Colloidal systems have attracted special attention due to their great potential to improve bioavailability and bioefficiency. Herein, we focus on the importance of in vivo studies of the biological fates of bioactives delivered by colloidal systems. Increasing evidence demonstrates that the construction, composition, and physicochemical properties of the delivery systems significantly influence the in vivo biological fates of bioactives. These results demonstrate the great potential to control the in vivo behavior of food bioactives by designing specific delivery systems. We also compare in vivo and in vitro models used for biological studies of the fate of food bioactives delivered by colloidal systems. Meanwhile, the significance of the gut microbiota, targeted delivery, and personalized nutrition should be carefully considered. This review provides new insight for further studies of food bioactives delivered by colloidal systems, as well as scientific guidance for the reasonable design of personalized nutrition.
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Affiliation(s)
- Chengying Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dan Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Liping Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiefen Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Yanqi Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Jinkai Zheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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24
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Nanoparticles: a promising vehicle for the delivery of therapeutic enzymes. INTERNATIONAL NANO LETTERS 2022. [DOI: 10.1007/s40089-022-00391-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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25
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Frosi I, Ferron L, Colombo R, Papetti A. Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compounds. Crit Rev Food Sci Nutr 2022:1-19. [PMID: 36533404 DOI: 10.1080/10408398.2022.2157371] [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: 12/23/2022]
Abstract
In the last decades, the incorporation of bioactive compounds in food supplements aroused the attention of scientists. However, these ingredients often exhibit both low solubility and stability and their poor bioaccessibility within the gastrointestinal tract limits their effectiveness. To overcome these drawbacks, many carriers have been investigated for encapsulating nutraceuticals and enhancing their bioavailability. It is note that several different vegetable wall materials have been applied to build delivery systems. Considering their encapsulation mechanism, lipid and protein-based carriers display specific interaction patterns with bioactives, whereas polysaccharidic-based carriers can entrap them by creating porous highly stable networks. To maximize the encapsulation efficiency, mixed systems are very promising. Following the current goal of using natural and sustainable ingredients, only a limited number of studies about the isolation of new ingredients from agro-food waste are available. In this review, a comprehensive overview of the state of art in the development of innovative natural lipid-, protein- and polysaccharide-based plant carriers is presented, focusing on their application as food active compounds. Different aspects to be considered in the design of delivery systems are discussed, including the carrier structure and chemical features, the interaction between the encapsulating and the core material, and the parameters affecting bioactives entrapment.
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Affiliation(s)
- Ilaria Frosi
- Drug Sciences Department, University of Pavia, Pavia, Italy
| | - Lucia Ferron
- Drug Sciences Department, University of Pavia, Pavia, Italy
| | | | - Adele Papetti
- Drug Sciences Department, University of Pavia, Pavia, Italy
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26
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Zhao L, Tong Q, Geng Z, Liu Y, Yin L, Xu W, Rehman A. Recent advances of octenyl succinic anhydride modified polysaccharides as wall materials for nano-encapsulation of hydrophobic bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6183-6192. [PMID: 35532302 DOI: 10.1002/jsfa.11984] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/30/2022] [Accepted: 05/09/2022] [Indexed: 06/14/2023]
Abstract
Polysaccharides can be esterified with octenyl succinic anhydride (OSA) to form derivatives with amphiphilic properties. The general preparation methods of OSA-polysaccharides are described, especially the aqueous method. The new hydrophobic groups introduced result in OSA-polysaccharides showing higher interfacial properties, better emulsifying stability, higher viscosity, and lower digestibility. There have been advances in the development of OSA-polysaccharides-based nano-encapsulation systems for hydrophobic bioactive compounds in recent years. Nano-encapsulation systems are formed through nanoemulsions, nanocapsules, nanoparticles, micelles, vesicles, molecular inclusion complexes, and so on. This review aims to describe the preparation methods, the structure characterizations, and the physicochemical properties of OSA-polysaccharides as encapsulating agents. In addition, the focus is on the different nano-encapsulation systems based on OSA-polysaccharides as wall materials. Future perspectives will concern OSA-polysaccharides-based nano-encapsulation systems with optimized functional properties for providing higher bioavailability and targeted delivery of various hydrophobic bioactive compounds. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Li Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ziwei Geng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lichen Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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27
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Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022; 64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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28
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Nanoscale Delivery Systems of Lutein: An Updated Review from a Pharmaceutical Perspective. Pharmaceutics 2022; 14:pharmaceutics14091852. [PMID: 36145601 PMCID: PMC9501598 DOI: 10.3390/pharmaceutics14091852] [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: 07/12/2022] [Revised: 08/28/2022] [Accepted: 08/30/2022] [Indexed: 11/17/2022] Open
Abstract
Carotenoids are natural lipid-soluble pigments that produce yellow to red colors in plants as well as providing bright coloration in vegetables and fruits. Lutein belongs to the xanthophyll subgroup of the carotenoid family, which plays an essential role in photosynthesis and photoprotection in nature. In the human body, lutein, together with its isomer zeaxanthin and its metabolite meso-zeaxanthin, accumulates in the macula of the eye retina, which is responsible for central, high-resolution, and color vision. As a bioactive phytochemical, lutein has essential physiological functions, providing photoprotection against damaging blue light, along with the neutralization of oxidants and the preservation of the structural and functional integrity of cellular membranes. As a potent antioxidant and anti-inflammatory agent, lutein unfortunately has a low bioavailability because of its lipophilicity and a low stability as a result of its conjugated double bonds. In order to enhance lutein stability and bioavailability and achieve its controlled delivery to a target, nanoscale delivery systems, which have great potential for the delivery of bioactive compounds, are starting to be employed. The current review highlights the advantages and innovations associated with incorporating lutein within promising nanoscale delivery systems, such as liposomes, nanoemulsions, polymer nanoparticles, and polymer–lipid hybrid nanoparticles, as well as their unique physiochemical properties.
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Meng Y, Qiu C, Li X, McClements DJ, Sang S, Jiao A, Jin Z. Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients. Crit Rev Food Sci Nutr 2022; 64:187-201. [PMID: 35930011 DOI: 10.1080/10408398.2022.2105800] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Polysaccharides are natural polymers isolated from plants, microorganisms, algae, and some animals they are composed of aldoses or ketoses linked by glycosidic bonds. Due to the affordability, abundance, safety, and functionality, polysaccharides are widely used in the foods and medicines to construct oral delivery systems for sensitive bioactive ingredients. In this article, the characteristics and applications of nanoscale polysaccharide-based delivery carriers are reviewed, including their ability to encapsulate, protect, and deliver bioactive ingredients. This review discusses the sources, characteristics, and functional properties of common food polysaccharides, including starch, pectin, chitosan, xanthan gum, and alginate. It also highlights the potential advantages of using polysaccharides for the construction of nano-delivery systems, such as nanoparticles, nanogels, nanoemulsions, nanocapsules, and nanofibers. Moreover, the application of delivery systems assembled from polysaccharides is summarized, with a focus on pH-responsive delivery of bioactives. There are some key findings and conclusions: Nanoscale polysaccharide delivery systems provide several advantages, including improved water-dispersibility, flavor masking, stability enhancement, reduced volatility, and controlled release; Polysaccharide nanocarriers can be used to construct pH-responsive delivery vehicles to achieve intestinal-targeted delivery and controlled release of bioactive ingredients; Polysaccharides can be used in combination with other biopolymers to form composite delivery systems with enhanced functional attributes.
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Affiliation(s)
- Yaxu Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, United States
| | - Shangyuan Sang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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30
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Hao J, Li X, Wang Q, Lv W, Zhang W, Xu D. Recent developments and prospects in the extraction, composition, stability, food applications, and
in vitro
digestion of plant oil bodies. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12618] [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)
- Jia Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Qiuyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenwen Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenguan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
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31
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Zhang Y, Yang Y, Mao Y, Zhao Y, Li X, Hu J, Li Y. Effects of mono- and di-glycerides/phospholipids (MDG/PL) on the bioaccessibility of lipophilic nutrients in a protein-based emulsion system. Food Funct 2022; 13:8168-8178. [PMID: 35822541 DOI: 10.1039/d2fo01190e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Lipophilic nutrients are known to have relatively poor absorption, thus limiting their bioaccessibility. Consequently, researchers in food and pharmaceutical areas are exploring different techniques to promote the efficient delivery of lipophilic nutrients. The effects of two polar lipids, namely mono-, di-glycerides (MDG) and lecithin (PL), on the bioaccessibility of lipophilic nutrients were investigated in this study with a protein-based emulsion model system. During the emulsion preparation and formation, the incorporation of MDG/PL was found to benefit the dissolution and stabilization of lipophilic nutrients, such as lutein, and could also modify the construction of the emulsion surface. An in vitro digestion study showed that the use of MDG/PL could significantly increase the bioaccessibility of lipophilic nutrients [lutein, vitamin E, and docosahexaenoic acid (DHA)] by 13.52%, 186.90%, and 36.17% in a protein-based emulsion system. The use of MDG and PL decreased the interfacial tension in all the samples: protein only 20.65 mN m-1, protein-PL 6.47 mN m-1, and protein-MDG/PL 4.23 mN m-1, as well as 12.11 mN m-1, 1.26 mN m-1 and 1.16 mN m-1 with the presence of bile salts. Caco-2 cell culture results showed that, with the application of MDG/PL, the absorption rate of micelles was higher than that in the other groups and this resulted in a 70% absorption increase for lutein. Therefore, MDG/PL can improve the lipophilic nutrient absorption via promoting the affinity of formed micelles to the enterocytes of the small intestine. This study exhibited the effectiveness of MDG/PL on improving the bioaccessibility of lipophilic nutrients in a protein-based emulsion system mimicking the digestion and absorption fate of breast milk in an infant's gastric intestinal tract, thus suggesting that MDG/PL can be used as a technical pathway to improve the absorption of lipophilic nutrients.
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Affiliation(s)
- Yingzhu Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Ying Yang
- Abbott Nutrition Research & Development Center, Abbott Ltd, Shanghai 200233, People's Republic of China
| | - Yingyi Mao
- Abbott Nutrition Research & Development Center, Abbott Ltd, Shanghai 200233, People's Republic of China
| | - Yanrong Zhao
- Abbott Nutrition Research & Development Center, Abbott Ltd, Shanghai 200233, People's Republic of China
| | - Xiang Li
- Abbott Nutrition Research & Development Center, Abbott Ltd, Shanghai 200233, People's Republic of China
| | - Junjie Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. .,Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
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32
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Xiao X, Wu X, Yu Z, He J. Incorporation of the Sterol from Camellia Oil Deodorant Distillate into vitamin C Liposomes: Vesicle Characteristics, Stability, Release, and Bioavailability. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09743-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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33
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Wang L, Wei Z, Xue C. The presence of propylene glycol alginate increased the stability and intestine-targeted delivery potential of carboxymethyl starch-stabilized emulsions. Food Res Int 2022; 157:111387. [PMID: 35761643 DOI: 10.1016/j.foodres.2022.111387] [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: 03/05/2022] [Revised: 05/06/2022] [Accepted: 05/17/2022] [Indexed: 12/31/2022]
Abstract
Propylene glycol alginate (PGA) was added to improve the stability and delivery performance of carboxymethyl starch (CMS)-stabilized emulsion. In the first instance, the CMS/PGA complexes were characterized, which proved that the formation of CMS/PGA complexes mainly depended on hydrogen bonding, and the CMS/PGA complexes showed porous networks. The CMS/PGA complexes were more hydrophobic than CMS, and the interaction of CMS with PGA enhanced the thermal stability of CMS. Next, the effects of CMS/PGA complexes on the properties of emulsions were investigated, and the intestine-targeted delivery potential of emulsions was evaluated through the in vitro release study as well. The droplet size of CMS/PGA complex-stabilized emulsions gradually decreased and the encapsulation efficiency (EE) improved with increasing the PGA content in CMS/PGA complexes. The addition of PGA also greatly improved the physical stability of emulsions, including anti-flocculation and anti-coalescence stabilities. All emulsions exhibited non-Newtonian pseudoplastic properties. Furthermore, the emulsions stabilized by CMS/PGA complexes showed reduced curcumin (Cur) release in the simulated gastric fluid (SGF), whereas exhibited sustained release in the α-amylase-containing simulated intestinal fluid (SIF). These results demonstrated that the emulsion stabilized by CMS/PGA complex was able to control and modulate the release of Cur in the gastrointestinal tract, and was therefore a promising intestine-targeted delivery system for Cur.
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Affiliation(s)
- Luhui Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China.
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34
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McClements DJ, Öztürk B. Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6884-6900. [PMID: 33787251 DOI: 10.1021/acs.jafc.1c03020] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Phytochemicals are relatively small molecular species found in edible plants that may exhibit a diverse range of techno- and biofunctional attributes. In particular, there has been great interest in the identification, isolation, and utilization of dietary phytochemicals that can be used as natural pigments, antioxidants, or antimicrobials or that may improve human health and wellbeing by preventing chronic diseases, such as cardiovascular diseases, diabetes, obesity, and cancer. Relatively high levels of these phytochemicals are often present in the waste streams produced by the food and agriculture industry, such as the peels, stems, roots, or leaves of plants, that are normally discarded or turned into animal foods. From an economic and environmental perspective, it would be advantageous to convert these waste streams into value-added functional ingredients, which is consistent with the creation of a more circular economy. Bioactive phytochemicals can be isolated from agricultural and food waste streams using green extraction methods and then incorporated into plant-based functional foods or biodegradable active packaging materials. The utilization of phytochemicals in the food industry is often challenging. They may chemically degrade in the presence of light, heat, oxygen, and some pH conditions, thereby altering their biological activity. They may have low solubility in aqueous solutions and gastrointestinal fluids, thereby making them difficult to introduce into foods and leading to a low bioavailability. These challenges can sometimes be overcome using nanoencapsulation, which involves trapping the phytochemicals inside tiny food-grade particles. These nanoparticles may be assembled from edible lipids, proteins, carbohydrates, and/or surfactants and include nanoemulsions, solid lipid nanoparticles, nanoliposomes, and biopolymer nanoparticles. In this manuscript, we review a number of important phytochemicals and nanoencapsulation methods used to improve their efficacy.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Bengü Öztürk
- Department of Food Engineering, Faculty of Engineering, Yeditepe University, Istanbul 34755, Turkey
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35
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Chong WT, Tan CP, Cheah YK, Lai OM. In-vitro and in-vivo evaluations of tocotrienol-rich nanoemulsified system on skin wound healing. PLoS One 2022; 17:e0267381. [PMID: 35613124 PMCID: PMC9132311 DOI: 10.1371/journal.pone.0267381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 04/08/2022] [Indexed: 12/02/2022] Open
Abstract
Proper wound healing is vital for the survival of higher organisms. Responses to skin injury can lead to complications such as scar formation that can affect the quality of life. In this study, keratinocytes migration (scratch assay) and zebrafish tail regeneration experiments were used to evaluate the wound healing effect of a tocotrienol-based nanoemulsified (NE) system against ascorbic acid and phosphate-buffered saline (PBS) as positive and negative controls, respectively. MTT assay provided a concentration range of 0.35–8.75 μg/ml of nanoemulsion that produced cell viability more than 100%. After 24 hours of treatment, the wound closure of keratinocytes were found to be significantly faster by 73.76%, 63.37% and 35.56%, respectively when treated with 3.50 μg/ml and 1.75 μg/ml of NE compared to the blank. The lethal concentration at 50% (LC50 value) obtained from acute and prolonged toxicity was almost similar, which was 4.6 mg/ml and 5.0 mg/ml, respectively. Growth of zebrafish tail regeneration treated with NE at a concentration of 2.5 mg/ml was significantly faster than the untreated zebrafish, which regenerated to 40% on the fifth day, more than 60% on the tenth day of treatment and fully recovered at the twentieth day. In conclusion, these results showed the potential of the tocotrienols-based nanoemulsified system in enhancing wound healing through accelerated wound closure.
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Affiliation(s)
- Wai Ting Chong
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yoke Kqueen Cheah
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Oi Ming Lai
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Bioprocess Technology, Faculty Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- * E-mail:
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36
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Maurya VK, Shakya A, Bashir K, Kushwaha SC, McClements DJ. Vitamin A fortification: Recent advances in encapsulation technologies. Compr Rev Food Sci Food Saf 2022; 21:2772-2819. [PMID: 35384290 DOI: 10.1111/1541-4337.12941] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/14/2022] [Accepted: 02/22/2022] [Indexed: 11/26/2022]
Abstract
Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 μ $ \umu $ g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - Amita Shakya
- Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.,Division of Biotechnology, Cytogene Research & Development, Lucknow, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Satish Chand Kushwaha
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.,Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
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Zhang Y, Kong L, Tan L. Effectiveness of nanoscale delivery systems on improving the bioavailability of lutein in rodent models: a systematic review. Crit Rev Food Sci Nutr 2022; 62:2375-2390. [PMID: 33249868 DOI: 10.1080/10408398.2020.1853035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Lutein, a potent antioxidant and the main macular pigment that protects the macula from light-initiated oxidative damage, has low bioavailability. Various nanoscale delivery systems have been developed for improving its bioavailability. This systematic review aims to evaluate the effectiveness of nanoscale delivery systems on improving lutein bioavailability in rodent models. Using EBSCOhost and PubMed, a total of eleven peer-reviewed articles published from 2000 to 2020 were identified. Plasma lutein concentration, pharmacokinetic parameters, including maximum concentration (Cmax), area under curve (AUC), and time to reach the maximum concentration (Tmax), and lutein accumulation in organs were extracted to evaluate the bioavailability of lutein using nanoscale delivery methods as compared with unencapsulated or raw lutein. Various nanoscale delivery systems, including polymer nanoparticles, emulsions, and lutein nanoparticles, significantly improved the bioavailability of lutein, as evidenced by increased plasma lutein concentrations, Cmax, or AUC. Additionally, five out of seven studies observed enhanced accumulation of lutein in the liver and the eyes. Polymer nanoparticles and emulsions improve the dispersibility and stability of lutein, thus lutein might be more accessible in the small intestine. Lutein nanoparticles shortened the Tmax. Further studies are warranted to evaluate the effectiveness of nanoscale delivery systems on improving the functionalities of lutein.
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Affiliation(s)
- Yanqi Zhang
- Department of Human Nutrition, University of Alabama, Tuscaloosa, Alabama, USA
| | - Lingyan Kong
- Department of Human Nutrition, University of Alabama, Tuscaloosa, Alabama, USA
| | - Libo Tan
- Department of Human Nutrition, University of Alabama, Tuscaloosa, Alabama, USA
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Hao J, Xu J, Zhang W, Li X, Liang D, Xu D, Cao Y, Sun B. The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107381] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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39
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Kim YJ, Kim BK, Lee MH. Improving curcumin retention in oil-in-water emulsions coated by chitosan and their disperse stability exposed to thermal treatments. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110918] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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40
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Wang Y, Jiang W, Jiang Y, Julian McClements D, Liu F, Liu X. Self-assembled nano-micelles of lactoferrin peptides: Structure, physicochemical properties, and application for encapsulating and delivering curcumin. Food Chem 2022; 387:132790. [PMID: 35421649 DOI: 10.1016/j.foodchem.2022.132790] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 03/02/2022] [Accepted: 03/22/2022] [Indexed: 11/30/2022]
Abstract
Food-derived protein hydrolysate exhibits good bioactivity, compatibility, and low toxicity, etc. However, the information on protein hydrolysate-based micelles and their application as carriers for hydrophobic bioactive compounds is limited. In this study, an enzymatic partially hydrolyzed lactoferrin hydrolysate nano-micelle with the size within 50 nm was constructed, and its formation mechanism and delivery characteristics for curcumin (Cur) were studied. The results demonstrated that Cur was loaded into the micelles through hydrophobic interaction, and the encapsulation rate of Cur by nano-micelles was (93.44 ± 0.01)%. In addition, the nano-micelle system demonstrated excellent thermal stability, dilution stability, and storage stability. The in vitro simulated digestion proved that self-assembled nano-micelles could improve the transformation rate and bioaccessibility of Cur. This study revealed that lactoferrin hydrolysate self-assembled nano-micelle is a promising delivery system for hydrophobic bioactive compounds.
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Affiliation(s)
- Yiyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wen Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yuchu Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | | | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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41
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Contribution of Nanoscience Research in Antioxidants Delivery Used in Nutricosmetic Sector. Antioxidants (Basel) 2022; 11:antiox11030563. [PMID: 35326212 PMCID: PMC8944742 DOI: 10.3390/antiox11030563] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/08/2022] [Accepted: 03/15/2022] [Indexed: 11/25/2022] Open
Abstract
Nanoscience applications in the food and cosmetic industry offer many potential benefits for consumers and society. Nanotechnologies permit the manipulation of matter at the nanoscale level, resulting in new properties and characteristics useful in food and cosmetic production, processing, packaging, and storage. Nanotechnology protects sensitive bioactive compounds, improves their bioavailability and water solubility, guarantees their release at a site of action, avoids contact with other constituents, and masks unpleasant taste. Biopolymeric nanoparticles, nanofibers, nanoemulsions, nanocapsules, and colloids are delivery systems used to produce food supplements and cosmetics. There are no barriers to nanoscience applications in food supplements and cosmetic industries, although the toxicity of nano-sized delivery systems is not clear. The physicochemical and toxicological characterization of nanoscale delivery systems used by the nutricosmeceutic industry is reviewed in this work.
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Wang S, Liu X, Zhao G, Li Y, Yang L, Zhu L, Liu H. Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil–water interface of emulsion. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110849] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Abuhassira-Cohen Y, Livney YD. Enhancing bioavailability of encapsulated hydrophobic nutraceuticals: Insights from in-vitro, in-vivo and clinical studies. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100832] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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44
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Singh AR, Desu PK, Nakkala RK, Kondi V, Devi S, Alam MS, Hamid H, Athawale RB, Kesharwani P. Nanotechnology-based approaches applied to nutraceuticals. Drug Deliv Transl Res 2022; 12:485-499. [PMID: 33738677 DOI: 10.1007/s13346-021-00960-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/08/2021] [Indexed: 12/12/2022]
Abstract
Nutraceuticals and food industries are opening to a tremendously upcoming technology in the field of "Nano science". A new prospect has been defined by nanotechnology by conferring modified properties of nanomaterials and its application in the development of nanoformulations, nutritional supplements and food industry. Nanomaterials reveal exclusive properties because of their small size and high surface/volume ratio; thus, they have a complete application in nutraceuticals and food sector. In the existent review article, we obligate to present a comprehensive outline of the application of nanomaterials in development of advanced nano-based nutraceuticals with enhanced bioavailability, solubility, improved encapsulation efficiency, increased stability, sustained and targeted drug delivery, protection against degradation and microbial contamination and with improved pharmacological activity. It also highlights the importance of nanomaterials as nanosensors/nano-bio sensors for encapsulating peptides, antibodies, enzymes, etc. and in the food packaging industry and its future application. Thus, the review aims to focus on the benefits and new dimensions provided by nanomaterials and nanotechnology in health sectors by improving treatment strategies and quality of life.
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Affiliation(s)
- Akanksha R Singh
- Prin. K. M. Kundnani College of Pharmacy, Rambhau Salgaonkar Marg, Cuffe Parade, Mumbai, 400005, Maharashtra, India
| | - Prasanna Kumar Desu
- Department of Pharmaceutics, K L College of Pharmacy, Green Fields, Vaddeswaram, Guntur, Andhra Pradesh, 522502, India
| | - Ramya Krishna Nakkala
- Department of Pharmacy, Vishwabharathi College of Pharmaceutical Sciences, Guntur, Andhra Pradesh, India
| | - Vanitha Kondi
- Vishnu Institute of Pharmaceutical Education and Research, VishnupurNarsapur, Medak, Telangana, 502313, India
| | - Sushma Devi
- Department of Pharmacy, Swift Group of Colleges, Rajpura, Punjab, 140401, India
| | - Mohammad Sarwar Alam
- Department of Chemistry, School of Chemical and Life Sciences, New Delhi, 110062, India
| | - Hinna Hamid
- Department of Chemistry, School of Chemical and Life Sciences, New Delhi, 110062, India
| | - Rajani B Athawale
- Prin. K. M. Kundnani College of Pharmacy, Rambhau Salgaonkar Marg, Cuffe Parade, Mumbai, 400005, Maharashtra, India
| | - Prashant Kesharwani
- Department of Pharmaceutics, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, 110062, India.
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45
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Gastrointestinal digestive fate of whey protein isolate coated liposomes loading astaxanthin: Lipolysis, release, and bioaccessibility. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101464] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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46
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Yuan Y, Wang L, Porcheddu A, Colacino E, Solin N. Mechanochemical Preparation of Protein : hydantoin Hybrids and Their Release Properties. CHEMSUSCHEM 2022; 15:e202102097. [PMID: 34817915 PMCID: PMC9299789 DOI: 10.1002/cssc.202102097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 11/20/2021] [Indexed: 05/04/2023]
Abstract
Mechanochemistry is a versatile methodology that can be employed both for covalent bond formation in organic synthesis as well as a mediator to allow preparation novel colloidal dispersions for drug delivery. Herein, ball-milling was employed for the solid-state preparation of fluorescent hydrophobic hydantoins, followed by the unprecedented mechanochemically-mediated complexation of hydrophobic hydantoins within hydrophilic protein β-lactoglobulin (BLG) and BLG nanofibrils (BLGNFs). These hydantoin:protein materials were in turn incorporated into hydrogels. The effect of incorporation of hydantoins into proteins, as well as the effect of protein structure, on the release properties were then investigated. The conversion of BLG to BLGNFs led to a more sustained release demonstrating that heat treatment of BLG into BLGNFs could be employed to modify release properties. To the best of our knowledge, this is the first example where protein : hydantoin complexes were prepared by mechanochemical methodology and mechanochemistry was combined with self-assembly in order to prepare protein nanomaterials for drug-delivery applications. In addition, the use of the developed protein materials is not limited to delivery of drugs but can for example be employed as components of smart food (delivery of nutrients) or release systems of pesticides.
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Affiliation(s)
- Yusheng Yuan
- Department of Physics, Chemistry, and BiologyBiomolecular and Organic ElectronicsLinköping University581 83LinköpingSweden
| | - Lei Wang
- Department of Physics, Chemistry, and BiologyBiomolecular and Organic ElectronicsLinköping University581 83LinköpingSweden
| | - Andrea Porcheddu
- Department of Chemical and Geological SciencesUniversity of CagliariCittadella UniversitariaSS 554 bivio per Sestu09042MonserratoItaly
| | | | - Niclas Solin
- Department of Physics, Chemistry, and BiologyBiomolecular and Organic ElectronicsLinköping University581 83LinköpingSweden
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47
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Machado M, Rodriguez-Alcalá LM, Gomes AM, Pintado M. Vegetable oils oxidation: mechanisms, consequences and protective strategies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2026378] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Manuela Machado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Luís M. Rodriguez-Alcalá
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ana M Gomes
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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48
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Enhancing bioaccessibility of resveratrol by loading in natural porous starch microparticles. Int J Biol Macromol 2022; 194:982-992. [PMID: 34852260 DOI: 10.1016/j.ijbiomac.2021.11.157] [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: 06/25/2021] [Revised: 09/30/2021] [Accepted: 11/22/2021] [Indexed: 01/26/2023]
Abstract
Resveratrol (RSV) is a lipophilic polyphenol susceptible to photo- and thermal degradation, and strategies are to be studied to enable its distribution in food matrices, prevent its degradation during storage, and increase its bioaccessibility during digestion. In this study, the porous matrix of natural starch, in the form of milled freeze-dried potato microparticles (FDPMs), was studied as an absorbent to load RSV. The binary solvent of ethanol and polyethylene glycol 400 (40:60 v/v) was used to dissolve 30% w/v RSV for diffusion into FDPMs. After ethanol was evaporated, the loading capacity was 112 mg RSV/g FDPMs and was maintained at 104 mg RSV/g FDPMs (92.9% retention) after 110-day ambient storage. The RSV stability under UV irradiation at 253 nm was improved by 32% due to shielding effect of FDPMs, and the ferric reducing power was 25% higher than the pristine RSV. The release of RSV in FDPMs was significantly higher than pristine RSV during simulated gastric and intestinal digestions (82.3% vs 51.4% bioaccessibility). The increased reducing power and bioaccessibility were supported by the amorphous state of RSV in FDPMs. The present study illustrates the potential of porous vegetable microparticles as natural matrices to load lipophilic bioactive compounds in functional foods.
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49
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Solanki R, Rostamabadi H, Patel S, Jafari SM. Anticancer nano-delivery systems based on bovine serum albumin nanoparticles: A critical review. Int J Biol Macromol 2021; 193:528-540. [PMID: 34655592 DOI: 10.1016/j.ijbiomac.2021.10.040] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/05/2021] [Accepted: 10/06/2021] [Indexed: 01/23/2023]
Abstract
Among the health-promotional protein-based vehicles, bovine serum albumin nanoparticles (BSA NPs) are particularly interesting. Meeting requirements e. g., non-toxicity, non-immunogenicity, biodegradability, biocompatibility, and high drug-binding capacity, has introduced BSA NPs as a promising candidate for efficient anti-cancer drug delivery and its application is now a rapidly-growing strategy to promote cancer therapy. Nevertheless, the leverage of such carriers requires an in-depth understanding of structural/physicochemical features of the BSA molecule and its derived nanovehicles, together with the utilized nano-formulation approaches, effective variables in delivery mechanism, specific shortfalls, and recent nanoencapsulation progresses. The current review highlights the novel advances in the application of BSA NPs to engineer drug vehicles for delivering anti-cancer agents. The factors influencing the efficiency of the therapeutics in such nano-delivery systems, alongside their advantaged and limitations are also discussed.
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Affiliation(s)
- Raghu Solanki
- School of Life Sciences, Central University of Gujarat, Sector-30, Gandhinagar 382030, India
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Sunita Patel
- School of Life Sciences, Central University of Gujarat, Sector-30, Gandhinagar 382030, India.
| | - 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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50
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Vellido-Perez JA, Ochando-Pulido JM, Brito-de la Fuente E, Martinez-Ferez A. Effect of operating parameters on the physical and chemical stability of an oil gelled-in-water emulsified curcumin delivery system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6395-6406. [PMID: 33969886 DOI: 10.1002/jsfa.11310] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 04/15/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Curcumin is a natural antioxidant with important beneficial properties for health, although its low bioavailability and sensitivity to many environmental agents limits its use in the food industry. Furthermore, some studies mention a potential synergistic effect with omega-3 polyunsaturated fatty acids, comprising other bioactive compounds extremely unstable and susceptible to oxidation. A relatively novel strategy to avoid oxidation processes is to transform liquid oils into three-dimensional structures by adding a gelling agent and forming a self-assembled network that can later be vectorized by incorporating it into other systems. The present study aimed to design and optimize an oil gelled-in-water curcumin-loaded emulsion to maximize curcumin stability and minimize lipid oxidation in terms of some critical operating parameters, such as dispersed phase, emulsifier and stabilizer concentrations, and homogenization rate. RESULTS The operating conditions that had a significant effect on the formulation were the dispersed phase weight fraction affecting droplet size and total lipid oxidation, homogenization conditions affecting droplet size and primary lipid oxidation, and emulsifier concentration affecting droplet size (significance level = 95%). The optimal formulation for maximizing curcumin load and minimizing lipid oxidation in the oleogelified matrix was 140.4 g kg-1 dispersed phase, 50.0 g kg-1 emulsifier, 4.9 g kg-1 stabilizer and homogenization speed 1016 × g. CONCLUSION The results obtained in the present study provide a valuable tool for the rational design and development of oil gelled-in-water emulsions that stabilize and transport bioactive compounds such as curcumin. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | | | - Edmundo Brito-de la Fuente
- Innovation & Development Centers China & Germany Business Unit Parenteral Nutrition, Ketoanalogues & IV Fluids Pharmaceuticals & Devices Division, Fresenius Kabi Deutschland GmbH, Bad Homburg, Germany
| | - Antonio Martinez-Ferez
- Department of Chemical Engineering, Faculty of Sciences, University of Granada, Granada, Spain
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