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Xue Z, Zhang M, Wang M, Wang S, Wang S, Wang P, Li J, Liu H. Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications. Food Chem 2024; 453:139643. [PMID: 38761734 DOI: 10.1016/j.foodchem.2024.139643] [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: 12/01/2023] [Revised: 04/18/2024] [Accepted: 05/09/2024] [Indexed: 05/20/2024]
Abstract
The study aimed to evaluate a food adhesive developed using tea polyphenols (TPs) with soybean protein isolate (SPI) to create a cohesive bond between soy protein gel and simulated fat. Upon the addition of 5.0 % TPs, significant increases in viscosity, thermal stability, and crystallinity were noted in adhesives, suggesting the formation of a cohesive network. Furthermore, TPs effectively enhanced adhesion strength, with the optimal addition being 5.0 %. This enhancement can be attributed to hydrogen bonding, hydrophobic and electrostatic interactions between TPs and SPI molecules. TPs induced a greater expansion of the protein structure, exposing numerous buried hydrophobic groups to a more hydrophilic and polar environment. However, excessive TPs were found to diminish adhesion strength. This can be attributed to enhanced reactions between TPs and SPI, where high molecular weight SPI-TPs cooperatively aggregate to form agglomerates that eventually precipitated, rendering the adhesive network inhomogeneous, less stable, and more prone to disruption.
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Affiliation(s)
- Zixi Xue
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Minghao Zhang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Meiquan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China.
| | - Shumin Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
| | - Peng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
| | - Jun Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
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Lv J, Tan M, Zou J, Yun Y, Ren Y, Guo F, Wang G. Exploring the formation mechanism of ferulic acid/hydroxypropyl-β-cyclodextrin inclusion complex: spectral analyses and computer simulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6584-6593. [PMID: 38521988 DOI: 10.1002/jsfa.13482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 02/14/2024] [Accepted: 03/24/2024] [Indexed: 03/25/2024]
Abstract
BACKGROUND The biological functions of ferulic acid (FA) have garnered significant interest but its limited solubility and stability have led to low bioavailability. Hydroxypropyl-β-cyclodextrin (HP-β-CD), with its distinctive hollow structure, offers the potential for encapsulating hydrophobic molecules. The formation of an inclusion complex between FA and HP-β-CD may therefore be a viable approach to address the inherent limitations of FA. To investigate the underlying mechanism of the FA/HP-β-CD inclusion complex formation, a combination of spectral analyses and computer simulation was employed. RESULTS The disappearance of the characteristic peaks of FA in Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed the formation of an inclusion complex between FA and HP-β-CD. Thermogravimetry-derivative thermogravimetry (TG-DTG) studies demonstrated that the thermal stability of FA was enhanced due to the encapsulation of FA within HP-β-CD. Molecular dynamics simulation also provided evidence that FA successfully penetrated the HP-β-CD cavity, primarily driven by van der Waals interactions. The formation of the complex resulted in more compact HP-β-CD structures. The bioavailability of FA was also strengthened through the formation of inclusion complexes with HP-β-CD. CONCLUSIONS The findings of this study have contributed to a deeper understanding of the interactions between FA and HP-β-CD, potentially advancing a delivery system for FA and enhancing the bioavailability of insoluble active components. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Junli Lv
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Mengmeng Tan
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Jiali Zou
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Yueying Yun
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Yan Ren
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Fucheng Guo
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Guoze Wang
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
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3
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Xue H, Du X, Fang S, Gao H, Xie K, Wang Y, Tan J. The interaction of polyphenols-polysaccharides and their applications: A review. Int J Biol Macromol 2024; 278:134594. [PMID: 39127285 DOI: 10.1016/j.ijbiomac.2024.134594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Revised: 08/05/2024] [Accepted: 08/06/2024] [Indexed: 08/12/2024]
Abstract
Polyphenols, as important secondary metabolites in nature, are widely distributed in vegetables, fruits, grains, and other foods. Polyphenols have attracted widespread attention in the food industry and nutrition due to their unique structure and various biological activities. However, the health benefits of polyphenols are compromised owing to their structural instability and sensitivity to the external environment. The interaction between polyphenols and polysaccharides largely determined the stability and functional characteristics of polyphenols in food processing and storage. Thus, this topic has attracted widespread attention in recent years. The main purposes of this article are as follows: 1) to review the interaction mechanisms of polyphenols and polysaccharides including non-covalent and covalent bonds; 2) to comprehensively analyze the influencing factors of the interaction between polyphenols and polysaccharides, and introduce the effects of their interaction on the properties of polyphenols; 3) to systematically summarize the applications of interaction between polyphenols and polysaccharides. The findings can provide the important reference and theoretical support for the application of polyphenols and polysaccharides in food industry.
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Affiliation(s)
- Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Xiaopeng Du
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Saisai Fang
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Haiyan Gao
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Kaifang Xie
- College of Textile and Fashion, Hunan Institute of Engineering, NO. 88 East Fuxing Road, Yuetang District, Xiangtan 411100, China
| | - Yu Wang
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Jiaqi Tan
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China; Medical Comprehensive Experimental Center, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China.
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Niu J, Shang M, Li X, Sang S, Chen L, Long J, Jiao A, Ji H, Jin Z, Qiu C. Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37665600 DOI: 10.1080/10408398.2023.2253542] [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: 09/05/2023]
Abstract
Tea polyphenols (TPs) are the most important active component of tea and have become a research focus among natural products, thanks to their antioxidant, lipid-lowering, liver-protecting, anti-tumor, and other biological activities. Polyphenols can interact with other food components, such as protein, polysaccharides, lipids, and metal ions to further improve the texture, flavor, and sensory quality of food, and are widely used in food fields, such as food preservatives, antibacterial agents and food packaging. However, the instability of TPs under conditions such as light or heat and their low bioavailability in the gastrointestinal environment also hinder their application in food. In this review, we summarized the health benefits of TPs. In order to better use TPs in food, we analyzed the form and mechanism of interaction between TPs and main food components, such as polysaccharides and proteins. Moreover, we reviewed research into optimizing the applications of TPs in food by bio-based delivery systems, such as liposomes, nanoemulsions, and nanoparticles, so as to improve the stability and bioactivity of TPs in food application. As an effective active ingredient, TPs have great potential to be applied in functional food to produce benefits for human health.
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Affiliation(s)
- Jingxian Niu
- State Key Laboratory of Food Science and Resources, International Joint Laboratory on Food Safety, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Mengshan Shang
- State Key Laboratory of Food Science and Resources, International Joint Laboratory on Food Safety, 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, Nanjing, Jiangsu, China
| | - Shangyuan Sang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Long Chen
- State Key Laboratory of Food Science and Resources, International Joint Laboratory on Food Safety, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Jie Long
- State Key Laboratory of Food Science and Resources, International Joint Laboratory on Food Safety, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, International Joint Laboratory on Food Safety, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Hangyan Ji
- State Key Laboratory of Food Science and Resources, International Joint Laboratory on Food Safety, 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 Resources, International Joint Laboratory on Food Safety, 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 Resources, International Joint Laboratory on Food Safety, 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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5
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Zdziobek P, Jodłowski GS, Strzelec EA. Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum. Molecules 2023; 28:4594. [PMID: 37375149 DOI: 10.3390/molecules28124594] [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: 04/12/2023] [Revised: 06/01/2023] [Accepted: 06/04/2023] [Indexed: 06/29/2023] Open
Abstract
The content of polyphenols, lactic acid, and antioxidant properties in fermented juice increases more at 30 °C than at 35 °C during the lactic fermentation process in butanol extract and broccoli juice. The concentration of polyphenols is expressed by phenolic acid equivalents as gallic acid-Total Phenolic Content (TPC), ferulic acid (CFA), p-cumaric acid (CPA), sinapic acid (CSA), and caffeic acid (CCA). The polyphenols present in fermented juice exhibit antioxidant properties and the ability to reduce free radicals using total antioxidant capacity (TAC) assay, while also the percentage of the DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging activity. Lactic acid concentration (LAC), total flavonoid content as quercetin equivalents (QC), and acidity increases during the work of Lactiplantibacillus plantarum (previously Lactobacillus plantarum) in broccoli juice. The pH was monitored during the process of fermentation in both temperatures (30 °C and 35 °C). Densitometric measurements of lactic bacteria (LAB) showed increasing concentration at 30 °C and 35 °C after 100 h (~4 h), but the value concentration dropped after 196 h. The Gram staining showed only Gram-positive bacilli Lactobacillus plantarum ATCC 8014. The Fourier transform infrared (FTIR) spectrum for the fermented juice showed the characteristic carbon-nitrogen vibrations that may originate from glucosinolates or isothiocyanates. Among the fermentation gases, more CO2 was released from fermenters at 35 °C than at 30 °C. The biopreservation used Lactiplantibacillus plantarum to prevent the problem of food waste of plant origin. The probiotic bacteria used in fermentation have a very beneficial effect on health and the human body.
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Affiliation(s)
- Patryk Zdziobek
- Department of Fuels Technology, Faculty of Energy and Fuels, AGH University of Krakow, 30-059 Kraków, Poland
| | - Grzegorz Stefan Jodłowski
- Department of Fuels Technology, Faculty of Energy and Fuels, AGH University of Krakow, 30-059 Kraków, Poland
| | - Edyta Aneta Strzelec
- Department of Fuels Technology, Faculty of Energy and Fuels, AGH University of Krakow, 30-059 Kraków, Poland
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Marinho YY, P. Silva EA, Oliveira JY, Santos DM, Lima BS, Souza DS, Macedo FN, Santos AC, Araujo AA, Vasconcelos CM, Santos LA, Batista MV, Quintans JS, Quintans-Junior LJ, de Santana-Filho VJ, Barreto AS, Santos MR. Preparation, physicochemical characterization, docking and antiarrhythmic effect of d-limonene and d-limonene hydroxypropyl-β-cyclodextrin complex. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Huang Y, Yu H, Lu S, Zou L, Tang Z, Zeng T, Tang J. Effect and mechanism of ferulic acid inclusion complexes on tyramine production by Enterobacter hormaechei MW386398 in smoked horsemeat sausages. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101520] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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Tian B, Liu J, Liu Y, Wan JB. Integrating diverse plant bioactive ingredients with cyclodextrins to fabricate functional films for food application: a critical review. Crit Rev Food Sci Nutr 2022; 63:7311-7340. [PMID: 35253547 DOI: 10.1080/10408398.2022.2045560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The popularity of plant bioactive ingredients has become increasingly apparent in the food industry. However, these plant bioactive ingredients have many deficiencies, including low water solubility, poor stability, and unacceptable odor. Cyclodextrins (CDs), as cyclic molecules, have been extensively studied as superb vehicles of plant bioactive ingredients. These CD inclusion compounds could be added into various film matrices to fabricate bioactive food packaging materials. Therefore, in the present review, we summarized the extraction methods of plant bioactive ingredients, the addition of these CD inclusion compounds into thin-film materials, and their applications in food packaging. Furthermore, the release model and mechanism of active film materials based on various plant bioactive ingredients with CDs were highlighted. Finally, the current challenges and new opportunities based on these film materials have been discussed.
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Affiliation(s)
- Bingren Tian
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi, Xinjiang, China
| | - Jiayue Liu
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Yumei Liu
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi, Xinjiang, China
| | - Jian-Bo Wan
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China
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9
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Ding B, Yu Y, Geng S, Liu B, Hao Y, Liang G. Computational Methods for the Interaction between Cyclodextrins and Natural Compounds: Technology, Benefits, Limitations, and Trends. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2466-2482. [PMID: 35170315 DOI: 10.1021/acs.jafc.1c07018] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Cyclodextrins (CDs) have a hollow structure with a hydrophobic interior and hydrophilic exterior. Forming inclusion complexes with CDs will maximize the bioavailability of natural compounds and enable active components to be processed into functional foods, medicines, additives, and so forth. However, experimental methods cannot explain CD-guest binding at the atomic level. Different models have been recently developed to simulate the interaction between CDs and guests to study the binding conformation and analyze noncovalent forces. This review paper summarizes modeling methods of CD-natural compound complexes. The methods include quantitative structure-activity relationships, molecular docking, molecular dynamics simulations, and quantum-chemical calculations. The applications of these methods to enhance the solubility and bioactivities of guest molecules, assist material transportation, and promote compound extraction are also discussed. The purpose of this review is to explore interaction mechanisms of CDs and guests and to help expand new applications of CDs.
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Affiliation(s)
- Botian Ding
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
| | - Yuandong Yu
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
| | - Sheng Geng
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Youjin Hao
- College of Life Sciences, Chongqing Normal University, Chongqing, 401331, China
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
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10
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Li H, Zhao QS, Chang SL, Chang TR, Tan MH, Zhao B. Development of cannabidiol full-spectrum oil/2,6-di-O-methyl-β-cyclodextrin inclusion complex with enhanced water solubility, bioactivity, and thermal stability. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.118318] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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11
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Li H, Zhao Q, Wang L, Wang P, Zhao B. Cannabidiol/hydroxypropyl-β-cyclodextrin inclusion complex: structure analysis, release behavior, permeability, and bioactivity under in vitro digestion. NEW J CHEM 2022. [DOI: 10.1039/d1nj05998j] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
The inclusion complex of CBD greatly improved its release performance and bioactivity.
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Affiliation(s)
- Hang Li
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Qingsheng Zhao
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Liwei Wang
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190, China
| | - Peidong Wang
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Bing Zhao
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190, China
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12
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Zhong Y, Han P, Sun S, An N, Ren X, Lu S, Wang Q, Dong J. Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage. Food Chem 2021; 375:131874. [PMID: 34942499 DOI: 10.1016/j.foodchem.2021.131874] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 12/12/2021] [Accepted: 12/13/2021] [Indexed: 12/31/2022]
Abstract
This study aimed to evaluate the effect of inclusion complexes (ICs) on the oxidative stability of myofibrillar proteins (MPs) and microstructures in lamb during frozen storage. The inclusion process between apple polyphenols (APs) and hydroxypropyl-β-cyclodextrin (HP-β-CD) was verified using Fourier transform infrared spectroscopy, thermogravimetric analysis, scanning electron microscopy, and the antioxidant activity of APs. Results showed that the sensitivity of MPs to oxidation improved after 40 weeks. The ICs (0.2-1.6 mg/mL) significantly reduced the carbonyl content, particle size aggregation, protein degradation, fluorescence quenching effect, and decreased the α-helix contents loss of MPs. Additionally, the changes in protein oxidation showed a correlation with the microstructure of muscles, and the addition of 1.6 mg/mL IC remarkably improved the structure of muscle tissues while that of 3.2 mg/mL IC was detrimental to the structural properties. Overall, the exertion of antioxidant activity significantly influenced the cryoprotective effect of ICs on frozen lamb meat.
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Affiliation(s)
- Yuanyuan Zhong
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Ping Han
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Suling Sun
- Institute of Quality and Standard for Agriculture Products, Zhejiang Academy of Agricultural Science, Hangzhou 310021, PR China
| | - Ning An
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Xudong Ren
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Shiling Lu
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Qingling Wang
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Juan Dong
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
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13
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Polyphenols as Antioxidants for Extending Food Shelf-Life and in the Prevention of Health Diseases: Encapsulation and Interfacial Phenomena. Biomedicines 2021; 9:biomedicines9121909. [PMID: 34944722 PMCID: PMC8698762 DOI: 10.3390/biomedicines9121909] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/25/2021] [Accepted: 12/02/2021] [Indexed: 01/23/2023] Open
Abstract
Toxicity caused by the exposure to human-made chemicals and environmental conditions has become a major health concern because they may significantly increase the formation of reactive oxygen species (ROS), negatively affecting the endogenous antioxidant defense. Living systems have evolved complex antioxidant mechanisms to protect cells from oxidative conditions. Although oxidative stress contributes to various pathologies, the intake of molecules such as polyphenols, obtained from natural sources, may limit their effects because of their antioxidant and antimicrobial properties against lipid peroxidation and against a broad range of foodborne pathogens. Ingestion of polyphenol-rich foods, such as fruits and vegetables, help to reduce the harmful effects of ROS, but the use of supramolecular and nanomaterials as delivery systems has emerged as an efficient method to improve their pharmacological and therapeutic effects. Suitable exogenous polyphenolic antioxidants should be readily absorbed and delivered to sites where pathological oxidative damage may take place, for instance, intracellular locations. Many potential antioxidants have a poor bioavailability, but they can be encapsulated to improve their ideal solubility and permeability profile. Development of effective antioxidant strategies requires the creation of new nanoscale drug delivery systems to significantly reduce oxidative stress. In this review we provide an overview of the oxidative stress process, highlight some properties of ROS, and discuss the role of natural polyphenols as bioactives in controlling the overproduction of ROS and bacterial and fungal growth, paying special attention to their encapsulation in suitable delivery systems and to their location in colloidal systems where interfaces play a crucial role.
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14
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Preparation and characterization of tea tree oil/ hydroxypropyl-β-cyclodextrin inclusion complex and its application to control brown rot in peach fruit. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107037] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Preparation, characterization, and molecular modeling of sesamol/β-cyclodextrin derivatives inclusion complexes. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116790] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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16
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Preparation of non-steroidal anti-inflammatory drug/β-cyclodextrin inclusion complexes by supercritical antisolvent process. J CO2 UTIL 2021. [DOI: 10.1016/j.jcou.2020.101397] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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17
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Lv S, Zhang X, Feng Y, Jiang Q, Niu C, Yang Y, Wang X. Gut Microbiota Combined With Metabolomics Reveals the Repeated Dose Oral Toxicity of β-Cyclodextrin in Mice. Front Pharmacol 2021; 11:574607. [PMID: 33519440 PMCID: PMC7845417 DOI: 10.3389/fphar.2020.574607] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Accepted: 11/27/2020] [Indexed: 12/12/2022] Open
Abstract
Βeta-cyclodextrin (β-CD) with a hydrophobic cavity enables the formation of inclusion complexes with organic molecules. The formation of host–guest complexes makes the application of β-CD popular in many fields, but their interaction with organisms is poorly understood. In the present study, the effect of β-CD on gut microbiota (16S rRNA gene sequencing), serum metabolites (gas chromatography–mass spectrometry platform), and their correlation (Pearson correlation analysis) was investigated after 14 days repeated oral exposure in mice. β-CD did not significantly affect the α-diversity indexes, including Richness, Chao1, Shannon and Simpson indexes, but disturbed the structure of the gut bacteria according to the result of principal component analysis (PCA). After taxonomic assignment, 1 in 27 phyla, 2 in 48 classes, 3 in 107 orders, 6 in 192 families, and 8 in 332 genera were significantly different between control and β-CD treated groups. The serum metabolites were significantly changed after β-CD treatment according to the result of unsupervized PCA and supervised partial least squares-discriminant analysis (PLS-DA). A total of 112 differential metabolites (89 downregulated and 23 upregulated) were identified based on the VIP >1 from orthogonal PLS-DA and p <0.05 from Student’s t-test. The metabolic pathways, including ABC transporters, pyrimidine metabolism, purine metabolism, glucagon signaling pathway, insulin signaling pathway, and glycolysis/gluconeogenesis, were enriched by KEGG pathway analysis. Our study provides a general observation of gut microbiota, serum metabolites and their correlation after exposure to β-CD in mice, which will be helpful for future research and application of β-CD.
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Affiliation(s)
- Shuangyu Lv
- Institute of Molecular Medicine, School of Basic Medical Sciences, Henan University, Kaifeng, China
| | - Xiaomei Zhang
- Institute of Molecular Medicine, School of Basic Medical Sciences, Henan University, Kaifeng, China
| | - Yu Feng
- Institute of Molecular Medicine, School of Basic Medical Sciences, Henan University, Kaifeng, China
| | - Qiying Jiang
- Institute of Molecular Medicine, School of Basic Medical Sciences, Henan University, Kaifeng, China
| | - Chenguang Niu
- Key Laboratory of Clinical Resources Translation, The First Affiliated Hospital of Henan University, Kaifeng, China
| | - Yanjie Yang
- Institute of Molecular Medicine, School of Basic Medical Sciences, Henan University, Kaifeng, China
| | - Xinchun Wang
- Key Laboratory of Clinical Resources Translation, The First Affiliated Hospital of Henan University, Kaifeng, China
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