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Yi X, Gao X, Zhang X, Xia G, Shen X. Preparation of liposomes by glycolipids/phospholipids as wall materials: studies on stability and digestibility. Food Chem 2022; 402:134328. [DOI: 10.1016/j.foodchem.2022.134328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 08/31/2022] [Accepted: 09/15/2022] [Indexed: 10/14/2022]
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Gu Z, Zhu Y, Mei F, Dong X, Xia G, Shen X. Tilapia head glycolipids protect mice against dextran sulfate sodium-induced colitis by ameliorating the gut barrier and suppressing NF-kappa B signaling pathway. Int Immunopharmacol 2021; 96:107802. [PMID: 34162163 DOI: 10.1016/j.intimp.2021.107802] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 05/10/2021] [Accepted: 05/17/2021] [Indexed: 12/26/2022]
Abstract
The purpose of this study was to evaluate the relieving effect of tilapia head glycolipids (TH-GLs) on dextran sulfate sodium (DSS)-induced colitis in mice and to further explore its mechanism. Mice were orally administered 3% (w/v) DSS to establish a model of ulcerative colitis (UC), and subsequently treated with TH-GLs or sulfasalazine. In addition, the expression of key targets in the intestinal mucosal barrier and the inflammatory signal pathway were studied by combining immunochemical analysis techniques. The results showed that varying doses of TH-GLs can significantly improve colon lesions caused by DSS, reduce histological scores, increase mucus secretion, extend colon length, increase weight, and inhibit the occurrence of inflammatory cytokines such as tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), Interleukin-1β (IL-1β), and Interleukin- 6 (IL-6). Further, studies have shown that TH-GLs increase the secretion of MUC2 and up-regulate the expression of tight junction related proteins, such as ZO-1 and Occludin. In addition, TH-GLs significantly down-regulated the protein expression levels of TNF-α, IKK-β, and nuclear factor-κB (NF-κB). Here, we have elucidated the potential mechanism of TH-GLs in protecting mice with colitis. In general, this study shows that TH-GLs could improve the symptoms of UC by improving the gut barrier and inhibiting inflammatory signals, which provides a scientific basis for future clinical applications.
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Affiliation(s)
- Zhipeng Gu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou 570228, China; Key Laboratory of Seafood Processing of Haikou, Hainan University, Haikou 570228, Hainan, China; College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Yujie Zhu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou 570228, China; Key Laboratory of Seafood Processing of Haikou, Hainan University, Haikou 570228, Hainan, China; College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Fengfeng Mei
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou 570228, China
| | - Xiuping Dong
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116000, Liaoning, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou 570228, China; Key Laboratory of Seafood Processing of Haikou, Hainan University, Haikou 570228, Hainan, China; College of Food Science and Technology, Hainan University, Hainan 570228, China.
| | - Xuanri Shen
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou 570228, China; Key Laboratory of Seafood Processing of Haikou, Hainan University, Haikou 570228, Hainan, China; College of Food Science and Technology, Hainan University, Hainan 570228, China.
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Differences in lipid composition of Bigeye tuna (Thunnus obesus) during storage at 0 °C and 4 °C. Food Res Int 2021; 143:110233. [PMID: 33992346 DOI: 10.1016/j.foodres.2021.110233] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 02/13/2021] [Accepted: 02/14/2021] [Indexed: 12/17/2022]
Abstract
This study aimed to investigate the lipid oxidation and distribution in Bigeye tuna stored at 0 °C and 4 °C for 6 days. Tuna were evaluated by determining the peroxide value (POV), acid value (AV), anisidine value (AnV), polyene index, fluorescence ratio (FR), phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI) content, and major glycerophospholipid molecular species. The value of lipid oxidation indexes (POV, AV, AnV, FR, PC, PE and PI) increased as the storage time increased. High-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) results indicated that the major types of lipids included diacylglycerol (DAG), monoacylglycerol (MAG), phospholipid (PL), and triacylglycerol (TAG). At least 136 PC and 64 PE molecular species were identified in Bigeye tuna. The results of the confocal laser scanning microscope analysis indicated the distribution of TAG and PL particles. In addition, principal component analysis showed that the contents of PI and TAG were positively correlated with PC, polyene index and lipid content but negatively correlated with PI, POV, FR, AOV, AnV, MAG, and DAG, which might be explained by distinguishing the lipid parameters affecting lipid oxidation. Therefore, this study may provide a novel method to evaluate lipid changes and contribute to the balanced nutritional value of aquatic foods during cold storage.
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Gao X, Yi X, Liu Z, Dong X, Xia G, Zhang X, Shen X. Comparative Study on Curcumin Loaded in Golden Pompano ( Trachinotus blochii) Head Phospholipid and Soybean Lecithin Liposomes: Preparation, Characteristics and Anti-Inflammatory Properties. Molecules 2021; 26:2328. [PMID: 33923773 PMCID: PMC8073247 DOI: 10.3390/molecules26082328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/10/2021] [Accepted: 04/13/2021] [Indexed: 11/16/2022] Open
Abstract
In this study, we compared the characteristics and in vitro anti-inflammatory effects of two curcumin liposomes, prepared with golden pompano head phospholipids (GPL) and soybean lecithin (SPC). GPL liposomes (GPL-lipo) and SPC liposomes (SPC-lipo) loaded with curcumin (CUR) were prepared by thin film extrusion, and the differences in particle size, ζ-potential, morphology, and storage stability were investigated. The results show that GPL-lipo and SPC-lipo were monolayer liposomes with a relatively small particle size and excellent encapsulation rates. However, GPL-lipo displayed a larger negative ζ-potential and better storage stability compared to SPC-lipo. Subsequently, the effects of phospholipids in regulating the inflammatory response of macrophages were evaluated in vitro, based on the synergistic effect with CUR. The results showed that both GPL and SPC exerted excellent synergistic effect with CUR in inhibiting the lipopolysaccharide (LPS)-induced secretion of nitric oxide (NO), reactive oxygen species (ROS), and pro-inflammatory genes (tumor necrosis factor (TNF)-α, interleukin 1β (IL-β), and interleukin 6 (IL-6)) in RAW264.7 cells. Interestingly, GPL-lipo displayed superior inhibitory effects, compared to SPC-lipo. The findings provide a new innovative bioactive carrier for development of stable CUR liposomes with good functional properties.
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Affiliation(s)
- Xia Gao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; (X.G.); (X.Y.); (Z.L.); (G.X.)
- College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Xiangzhou Yi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; (X.G.); (X.Y.); (Z.L.); (G.X.)
- College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; (X.G.); (X.Y.); (Z.L.); (G.X.)
- College of Food Science and Technology, Hainan University, Hainan 570228, China
- Collaborative Innovation Center of seafood Deep Processing, Dalian Polytechnic University, Dalian 116000, China;
- Key Laboratory of Seafood Processing of Haikou, Hainan 570228, China
| | - Xiuping Dong
- Collaborative Innovation Center of seafood Deep Processing, Dalian Polytechnic University, Dalian 116000, China;
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; (X.G.); (X.Y.); (Z.L.); (G.X.)
- College of Food Science and Technology, Hainan University, Hainan 570228, China
- Collaborative Innovation Center of seafood Deep Processing, Dalian Polytechnic University, Dalian 116000, China;
- Key Laboratory of Seafood Processing of Haikou, Hainan 570228, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; (X.G.); (X.Y.); (Z.L.); (G.X.)
- College of Food Science and Technology, Hainan University, Hainan 570228, China
- Collaborative Innovation Center of seafood Deep Processing, Dalian Polytechnic University, Dalian 116000, China;
- Key Laboratory of Seafood Processing of Haikou, Hainan 570228, China
| | - Xuanri Shen
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; (X.G.); (X.Y.); (Z.L.); (G.X.)
- College of Food Science and Technology, Hainan University, Hainan 570228, China
- Collaborative Innovation Center of seafood Deep Processing, Dalian Polytechnic University, Dalian 116000, China;
- Key Laboratory of Seafood Processing of Haikou, Hainan 570228, China
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Liu Z, Yuan Y, Qin Y, Feng A, He Y, Zhou D, Dong X, Shen X, Cao J, Li C. Sweet potato starch addition together with partial substitution of tilapia flesh effectively improved the golden pompano (Trachinotus blochii) surimi quality. J Texture Stud 2020; 52:197-206. [PMID: 33230818 DOI: 10.1111/jtxs.12574] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 11/13/2020] [Accepted: 11/18/2020] [Indexed: 01/07/2023]
Abstract
In order to improve the gel performance and edible quality of surimi for sustainable manufacture, the present study explored the feasibility of four kinds of starchs (potato, corn, sweet potato, and wheat) and fresh water fish tilapia as additives for golden pompano based surimi production. Sweet potato starch stood out as the most appropriate additive for golden pompano surimi due to the highest gel strength, lowest expressible moisture content and more compact microstructure. When the tilapia flesh substitution ratio reached 30%, best gel property of tilapia-golden pompano compound surimi with best texture property and whiteness value was achieved. Moreover, addition of 5% sweet potato starch to the golden pompano-tilapia (7:3) compound surimi comparatively obtained the optimal effect. Namely, it was observed that the texture parameters with hardness (3.62 N), gumminess (2.74 N), chewiness (17.35 mJ), cohesiveness (4.918), and springiness (0.872) being biggest values. On the other hand, the gel strength and expressible moisture content were 2,137.31 g. mm and 3.52%, respectively, which were overwhelming than other levels. Simultaneously, the whiteness of 5% addition group was 74.75, which was also a little higher than other groups. In summary, partial substitution of tilapia and proper addition of sweet potato starch effectively improved the gel performance and quality of golden pompano-based surimi products, which has potential applications in the industry of surimi.
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Affiliation(s)
- Zhongyuan Liu
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China.,Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Yiqiong Yuan
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China
| | - Yige Qin
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China
| | - Aiguo Feng
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China
| | - Yanfu He
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China
| | - Dayong Zhou
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Xiuping Dong
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China.,Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China.,Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
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