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Inacio PAQ, Chaluppe FA, Aguiar GF, Coelho CDF, Vieira RP. Effects of Hydrolyzed Collagen as a Dietary Supplement on Fibroblast Activation: A Systematic Review. Nutrients 2024; 16:1543. [PMID: 38892477 PMCID: PMC11173906 DOI: 10.3390/nu16111543] [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: 02/26/2024] [Revised: 05/07/2024] [Accepted: 05/15/2024] [Indexed: 06/21/2024] Open
Abstract
BACKGROUND Our objective was to conduct a systematic review of the effects of hydrolyzed collagen supplementation on the proliferation and activation of fibroblasts. METHODS The search was conducted for journals that published articles in the English language, peer-reviewed, meeting the following criteria: (a) randomized clinical trials, (b) randomized studies in animals or humans, (c) in vitro studies, (d) studies using hydrolyzed collagens or collagen peptides, and (e) studies assessing alterations on fibroblasts as the primary or secondary outcome. We utilized the main journal databases PubMed/Web of Science and ongoing reviews by PROSPERO. For bias risk and methodological quality, we used an adaptation of the Downs and Black checklist. Our review followed the PRISMA checklist, conducted from February 2024 to the first week of March 2024, by two independent researchers (P.A.Q.I. and R.P.V.). RESULTS Eleven studies were included in this review, where our findings reinforce the notion that hydrolyzed collagens or collagen peptides at concentrations of 50-500 μg/mL are sufficient to stimulate fibroblasts in human and animal tissues without inducing toxicity. Different enzymatic processes may confer distinct biological properties to collagens, allowing for scenarios favoring fibroblast promotion or antioxidant effects. Lastly, collagens with lower molecular weights exhibit greater bioavailability to adjacent tissues. CONCLUSIONS Hydrolyzed collagens or collagen peptides with molecular sizes ranging from <3 to 3000 KDa promote the stimulation of fibroblasts in human tissues.
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Affiliation(s)
- Pedro Augusto Querido Inacio
- Laboratory of Pulmonary and Exercise Immunology (LABPEI), Evangelical University of Goias (Unievangelica), Avenida Universitária Km 3.5, Anápolis 75083-515, GO, Brazil; (P.A.Q.I.); (G.F.A.); (C.d.F.C.)
| | - Felipe Augusto Chaluppe
- Peptech Colagen from Brazil, 1500 North Halsted Street—Floor 2, Chicago, IL 60642-2517, USA;
| | - Gerson Ferreira Aguiar
- Laboratory of Pulmonary and Exercise Immunology (LABPEI), Evangelical University of Goias (Unievangelica), Avenida Universitária Km 3.5, Anápolis 75083-515, GO, Brazil; (P.A.Q.I.); (G.F.A.); (C.d.F.C.)
| | - Carly de Faria Coelho
- Laboratory of Pulmonary and Exercise Immunology (LABPEI), Evangelical University of Goias (Unievangelica), Avenida Universitária Km 3.5, Anápolis 75083-515, GO, Brazil; (P.A.Q.I.); (G.F.A.); (C.d.F.C.)
| | - Rodolfo P. Vieira
- Laboratory of Pulmonary and Exercise Immunology (LABPEI), Evangelical University of Goias (Unievangelica), Avenida Universitária Km 3.5, Anápolis 75083-515, GO, Brazil; (P.A.Q.I.); (G.F.A.); (C.d.F.C.)
- Brazilian Institute of Teaching and Research in Pulmonary and Exercise Immunology (IBEPIPE), Rua Pedro Ernesto 240, São José dos Campos 12245-520, SP, Brazil
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Fernandes Almeida R, Gouveia Gomes MH, Kurozawa LE. Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice. Food Res Int 2024; 180:114090. [PMID: 38395563 DOI: 10.1016/j.foodres.2024.114090] [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: 01/26/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
There is a growing demand for the food industry to find appealing matrices that display a clean and sustainable label capable of replacing animal proteins in the encapsulation market for natural pigments. Therefore, this study evaluated the impact of enzymatic hydrolysis by Flavourzyme protease on the encapsulation properties of rice bran proteins, aiming to protect anthocyanins in grape juice microparticles. To achieve this, rice bran protein hydrolysates (RPH) with low (5%, LRPH), medium (10%, MRPH), and high (15%, HRPH) degrees of hydrolysis (DH) were used combined with maltodextrin as carrier agents for the microencapsulation of grape juice by spray drying. The feed solutions contained 1 g of carrier agents (CA)/g of soluble solids from the juice (SS) and protein: a 15% CA ratio. Non-hydrolyzed rice protein was used as a carrier agent to obtain a control sample to evaluate the effect of enzymatic hydrolysis on the microencapsulation of grape juice. Protein modification increased the surface activity of the protein and its ability to migrate to the surface of the microparticles, forming a protective film, as observed by X-ray photoelectron spectroscopy. Using HRPH as a carrier agent combined with maltodextrin improved the internal and total anthocyanin retention, antioxidant capacity measured by DPPH and ABTS+ assays, and powder recovery compared to the control sample, and increased DH reduced particle size and powder stickiness. These particles were more homogeneous, rough, and without cracks. The microencapsulation efficiency was above 70%. All powders exhibited low values of hygroscopicity and degree of caking. Therefore, enzymatic hydrolysis proves to be a promising alternative for improving rice bran protein's encapsulating properties since using RPH as an encapsulating agent conferred greater protection of anthocyanins in microparticles. Moreover, the HRPH sample exhibited the most favorable outcomes overall, indicating its potential for prospective utilization in the market, supported by its elevated Tg.
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Affiliation(s)
- Rafael Fernandes Almeida
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Matheus Henrique Gouveia Gomes
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.
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3
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Silva GS, Gomes MHG, de Carvalho LM, Abreu TL, Dos Santos Lima M, Madruga MS, Kurozawa LE, Bezerra TKA. Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract. Food Chem 2024; 434:137435. [PMID: 37713755 DOI: 10.1016/j.foodchem.2023.137435] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/15/2023] [Accepted: 09/07/2023] [Indexed: 09/17/2023]
Abstract
Whey protein concentrate (WPC) and maltodextrin were used to microencapsulate polyphenols extract from organic coffee husks by spray drying. The microparticles were characterized and evaluated for their influence on the release, bioaccessibility, and antioxidant capacity of polyphenols in the simulated gastrointestinal tract. WPC as a single encapsulating agent promoted better yield (54.8%) of microparticles. The microparticles showed solubility above 92%, and lower hygroscopicity when encapsulated with maltodextrin alone (7.4%). Smaller diameter (6.78 µm), better encapsulation efficiency (89.1%) and retention of compounds (74.4%) were observed in microparticles with WPC in the composition. Polyphenols were completely released from the microparticles during simulated gastric digestion. The microparticles influenced the bioaccessibility of over 70% of the polyphenols in the intestinal phase. The microparticles showed rapid gastrointestinal release effect but favored the increase of bioaccessibility and preservation of the antioxidant capacity of polyphenols, especially those from the microparticles with WPC compared to the free extract.
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Affiliation(s)
- Gezaildo Santos Silva
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Matheus Henrique Gouveia Gomes
- Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
| | - Leila Moreira de Carvalho
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Thaianaly Leite Abreu
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Marcos Dos Santos Lima
- Federal Institute of Educational Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, Pernambuco 56314-520, Brazil.
| | - Marta Suely Madruga
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Louise Emy Kurozawa
- Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
| | - Taliana Kênia Alencar Bezerra
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
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Almeida RF, Gomes MHG, Kurozawa LE. Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice. Food Res Int 2023; 172:113237. [PMID: 37689965 DOI: 10.1016/j.foodres.2023.113237] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 09/11/2023]
Abstract
Rice bran protein concentrate (RPC), an industrial by-product, may emerge as a green alternative for substituting animal proteins in microencapsulating compounds of interest. This study applied RPC, combined with maltodextrin (MD) as carrier agents, in the spray drying of grape juice, a product rich in these bioactive compounds, seeking to protect anthocyanins from degradation. The effects of carrier agent concentration [C: 0.75, 1.00, and 1.25 g of carrier agents (CA)/g of soluble solids of the juice (SS)] and RPC:CA ratio (P: 0%, as a control sample, 5%, 10%, 15%, and 20%) on anthocyanin retention and powder properties were evaluated. At 1.00 g CA/g SS, the internal and total retentions of anthocyanins improved by 2.4 and 3.2 times, respectively, when the RPC:CA ratio increased from 0% to 20%. The protein also exhibited excellent surface activity on the grape juice and positively influenced the physicochemical properties of the microparticles. There was a reduction in stickiness, degree of caking, and hygroscopicity, in addition to an increased antioxidant capacity when protein was used in combination with MD, especially at 1.00 and 1.25 g CA/g SS. Therefore, this study demonstrated that RPC could enhance the protection of anthocyanins during the spray drying of grape juice.
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Affiliation(s)
- Rafael Fernandes Almeida
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Matheus Henrique Gouveia Gomes
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
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Trindade LRD, Baião DDS, da Silva DVT, Almeida CC, Pauli FP, Ferreira VF, Conte-Junior CA, Paschoalin VMF. Microencapsulated and Ready-to-Eat Beetroot Soup: A Stable and Attractive Formulation Enriched in Nitrate, Betalains and Minerals. Foods 2023; 12:foods12071497. [PMID: 37048318 PMCID: PMC10093833 DOI: 10.3390/foods12071497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/19/2023] [Accepted: 03/31/2023] [Indexed: 04/05/2023] Open
Abstract
Beetroot is a tuber rich in antioxidant compounds, i.e., betanin and saponins, and is one of the main sources of dietary nitrate. The aim of the present study was to microencapsulate a ready-to-eat beetroot soup by lyophilization using different encapsulating agents, which supply the required amount of bioactive nutrients. Particle size distributions ranged from 7.94 ± 1.74 to 245.66 ± 2.31 µm for beetroot soup in starch and from 30.56 ± 1.66 to 636.34 ± 2.04 µm in maltodextrin. Microparticle yields of powdered beetroot soup in starch varied from 77.68% to 88.91%, and in maltodextrin from 75.01% to 80.25%. The NO3− and total betalain contents at a 1:2 ratio were 10.46 ± 0.22 mmol·100 g−1 fresh weight basis and 219.7 ± 4.92 mg·g−1 in starch powdered beetroot soup and 8.43 ± 0.09 mmol·100 g−1 fresh weight basis and 223.9 ± 4.21 mg·g−1 in maltodextrin powdered beetroot soup. Six distinct minerals were identified and quantified in beetroot soups, namely Na, K, Mg, Mn, Zn and P. Beetroot soup microencapsulated in starch or maltodextrin complied with microbiological quality guidelines for consumption, with good acceptance and purchase intention throughout 90 days of storage. Microencapsulated beetroot soup may, thus, comprise a novel attractive strategy to offer high contents of bioaccessible dietary nitrate and antioxidant compounds that may aid in the improvement of vascular-protective effects.
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Affiliation(s)
- Lucileno Rodrigues da Trindade
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil
- Graduate Studies in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitria, Rio de Janeiro 21941-909, Brazil
| | - Diego dos Santos Baião
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil
- Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
| | - Davi Vieira Teixeira da Silva
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil
- Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
| | - Cristine Couto Almeida
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil
- Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro 21941-598, Brazil
| | - Fernanda Petzold Pauli
- Institute of Chemistry (IQ), Fluminense Federal University, R. Dr. Mario Vianna, 523, Niterói 24210-141, Brazil
| | - Vitor Francisco Ferreira
- Institute of Chemistry (IQ), Fluminense Federal University, R. Dr. Mario Vianna, 523, Niterói 24210-141, Brazil
| | - Carlos Adam Conte-Junior
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil
- Graduate Studies in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitria, Rio de Janeiro 21941-909, Brazil
- Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro 21941-598, Brazil
| | - Vania Margaret Flosi Paschoalin
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitaria, Rio de Janeiro 21941-909, Brazil
- Graduate Studies in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitria, Rio de Janeiro 21941-909, Brazil
- Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
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Rivera-Pérez E, Escobar-Ortiz A, Pérez-Ramírez IF, Regalado-González C, Zubieta-Otero F, Rodríguez-García M, Rosalia CR. Encapsulation of spray-dried curcumin nanoemulsions to develop a supplement with ingredients for the control of osteoarthritis. J Drug Deliv Sci Technol 2023. [DOI: 10.1016/j.jddst.2023.104299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Shams R, Singh J, Dash KK, Dar AH, Nayik GA, Ansari MJ, Hemeg HA, Ahmed AEM, Shaikh AM, Kovács B. Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder. Front Nutr 2022; 9:908570. [PMID: 35774545 PMCID: PMC9238412 DOI: 10.3389/fnut.2022.908570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Accepted: 04/25/2022] [Indexed: 11/13/2022] Open
Abstract
In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L *, a *, and b * values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035-3,271 cm-1) and MD (930-3,220 cm-1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.
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Affiliation(s)
- Rafeeya Shams
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India
| | - Jagmohan Singh
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Maligram, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Srinagar, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India
| | - Hassan A. Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia
| | - Abdelhakam Esmaeil Mohamed Ahmed
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
- Faculty of Forestry, University of Khartoum, Khartoum North, Sudan
| | | | - Béla Kovács
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
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