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Jia L, Wang W, Zhao H, Ding X, Zheng M, Cai D, Wang Y, Wang Z, Liu H. Innovative Nano Delivery Systems for Astaxanthin: Enhancing Stability, Bioavailability, and Targeted Therapeutic Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2025; 73:3286-3304. [PMID: 39886831 DOI: 10.1021/acs.jafc.4c09415] [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: 02/01/2025]
Abstract
Astaxanthin (AST), as a natural antioxidant, has broad application prospects in medicine and health products. However, its highly unsaturated structure and significant lipophilic characteristics limit its dispersibility and bioavailability, thereby restricting its application in food, medicines, and nutraceuticals. To overcome these limitations, researchers have proposed the use of nano delivery systems. This review summarizes various nanocarriers, including liposomes, nanostructured lipid carriers, nanoparticles, and others, and analyzes their advantages in enhancing the solubility, stability, and bioavailability of AST. Furthermore, the study focuses on targeted delivery systems achieved through biomolecular modifications, which enable precise delivery of AST to specific cells or tissues, enhancing therapeutic effects. Additionally, smart-responsive delivery systems, such as pH-responsive and light-sensitive systems, are also discussed, showing their immense potential in precise release and targeted therapy. These findings provide new perspectives for the precise nutrition and clinical applications of AST. Future research should further optimize the design of nanocarriers to enable broader applications.
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Affiliation(s)
- Lei Jia
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Wei Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Hongyu Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Xiaoyu Ding
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Dan Cai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Zhitong Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China
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Rui X, Fu K, Wang H, Pan T, Wang W. Formation Mechanisms of Protein Coronas on Food-Related Nanoparticles: Their Impact on Digestive System and Bioactive Compound Delivery. Foods 2025; 14:512. [PMID: 39942105 PMCID: PMC11817056 DOI: 10.3390/foods14030512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2024] [Revised: 01/20/2025] [Accepted: 02/02/2025] [Indexed: 02/16/2025] Open
Abstract
The rapid development of nanotechnology provides new approaches to manufacturing food-related nanoparticles in various food industries, including food formulation, functional foods, food packaging, and food quality control. Once ingested, nanoparticles will immediately adsorb proteins in the biological fluids, forming a corona around them. Protein coronas alter the properties of nanoparticles, including their toxicity, cellular uptake, and targeting characteristics, by altering the aggregation state. In addition, the conformation and function of proteins and enzymes are also influenced by the formation of protein coronas, affecting the digestion of food products. Since the inevitable application of nanoparticles in food industries and their subsequent digestion, a comprehensive understanding of protein coronas is essential. This systematic review introduces nanoparticles in food and explains the formation of protein coronas, with interactions between proteins and nanoparticles. Furthermore, the potential origin of nanoparticles in food that migrate from packaging materials and their fates in the gastrointestinal tract has been reviewed. Finally, this review explores the possible effects of protein coronas on bioactive compounds, including probiotics and prebiotics. Understanding the formation mechanisms of protein coronas is crucial, as it enables the design of tailored delivery systems to optimize the bioavailability of bioactive compounds.
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Affiliation(s)
| | | | | | | | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
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Cao S, Li S, Zhang Z, Zhang L, Jiang L. Preparation and evaluation of novel Agriophyllum squarrosum starch nanoparticles for encapsulation of lycopene with enhanced retention rate and bioactivity during simulated in-vitro digestion. Int J Biol Macromol 2025; 288:138436. [PMID: 39647755 DOI: 10.1016/j.ijbiomac.2024.138436] [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: 07/15/2024] [Revised: 12/02/2024] [Accepted: 12/04/2024] [Indexed: 12/10/2024]
Abstract
In this study, we developed novel Agriophyllum squarrosum starch nanoparticles (ASSNPs) for the encapsulation of lycopene (LYC), aiming to enhance its stability and bioactivity under adverse environmental and digestive conditions. The small-granule starch extracted from A. squarrosum seeds was processed using ionic liquids (ILs) as an effective "green" solvent, followed by a systematic treatment involving ultrasonication and pullulanase to prepare the ASSNPs. The resulting nanoparticles exhibited small size, narrow particle size distribution, negative zeta potential, and high encapsulation efficiency of up to 64.3 %. The structures of ASSNPs were characterized using Fourier transform infrared spectroscopy, X-ray diffraction, differential scanning calorimetry, scanning electron microscopy, and transmission electron microscopy. These analytical techniques confirmed the successful encapsulation of LYC and revealed increased intermolecular interactions. Stability and degradation experiments demonstrated that the retention of the LYC in the complexes was significantly higher than that of the unencapsulated LYC, highlighting the superior protective effects of ASSNPs on the storage and digestive stability of LYC. This research elucidated the structural features of the complex between ASSNPs and LYC, underscoring the potential of ASSNPs as a food-grade delivery system. This approach offers a sustainable method for enhancing the bioavailability of hydrophobic nutraceuticals.
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Affiliation(s)
- Shaopan Cao
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China
| | - Senqiao Li
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China
| | - Zhidong Zhang
- Xinjiang Key Laboratory of Special Environmental Microbiology, Institute of Microbiology, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
| | - Liling Zhang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, Jiangsu 211816, China.
| | - Ling Jiang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, Jiangsu 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China.
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Feng Z, Sun P, Zhao F, Li M, Ju J. Advancements and challenges in biomimetic materials for food preservation: A review. Food Chem 2025; 463:141119. [PMID: 39241425 DOI: 10.1016/j.foodchem.2024.141119] [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: 05/12/2024] [Revised: 08/26/2024] [Accepted: 09/01/2024] [Indexed: 09/09/2024]
Abstract
The exploration of biomimetic materials within the food industry has seen recent advancements, yet their practical application remains limited, particularly in food preservation. Significant challenges currently persist from the research and development phase to the investigation of practical applications. Therefore, it is imperative to promptly review the existing research, discuss the challenges, and propose constructive suggestions for current scientific trends. This paper initially summarizes naturally occurring superhydrophobic and superhydrophilic organisms, followed by an analysis of the primary obstacles hindering the practical use of these materials. Subsequently, we delve into fresh-keeping materials inspired by plants, insects, shellfish, and fish. Finally, we forecast the trajectory of this field to direct future research, given the extensive potential of biomimetic materials in food preservation. This study aims to effectively guide the research and development of biomimetic materials and their application within the food preservation industry.
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Affiliation(s)
- Zhiruo Feng
- Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, People's Republic of China
| | - Pengdong Sun
- Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, People's Republic of China
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, People's Republic of China
| | - Mi Li
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, 80 Yangtze River Avenue, Nanyang, Henan 473004, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, People's Republic of China.
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Figueiredo CCM, Granero FO, Silva LP, Nogueira IFA, de Souza JF, Escaramboni B, de Oliva Neto P, da Silva RMG. Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars. Bioprocess Biosyst Eng 2024; 47:1081-1094. [PMID: 38739268 DOI: 10.1007/s00449-024-03032-1] [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: 11/15/2023] [Accepted: 05/07/2024] [Indexed: 05/14/2024]
Abstract
Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8 g) and soluble protein (7.2 g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89 μM Trolox Equivalent/g, respectively), and iron ion reduction (71.70 μM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.
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Affiliation(s)
| | | | | | | | - Joyce Faria de Souza
- School of Sciences, Humanities and Languages, Bioenergy Research Institute, Bioprocess Unit, São Paulo State University (UNESP), Assis, São Paulo, Brazil
| | - Bruna Escaramboni
- School of Sciences, Humanities and Languages, Bioenergy Research Institute, Bioprocess Unit, São Paulo State University (UNESP), Assis, São Paulo, Brazil
| | - Pedro de Oliva Neto
- School of Sciences, Humanities and Languages, Bioenergy Research Institute, Bioprocess Unit, São Paulo State University (UNESP), Assis, São Paulo, Brazil
| | - Regildo Márcio Gonçalves da Silva
- Institute of Chemistry, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil.
- Laboratory of Herbal Medicine and Natural Products, Department of Biotechnology, School of Sciences, Humanities and Languages, São Paulo State University (UNESP), Dom Antonio Avenue 2100, Assis, São Paulo, 19806-900, Brazil.
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Han R, He H, Lu Y, Lu H, Shen S, Wu W. Oral targeted drug delivery to post-gastrointestinal sites. J Control Release 2024; 370:256-276. [PMID: 38679163 DOI: 10.1016/j.jconrel.2024.04.047] [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: 02/18/2024] [Revised: 03/21/2024] [Accepted: 04/25/2024] [Indexed: 05/01/2024]
Abstract
As an essential branch of targeted drug delivery, oral targeted delivery is attracting growing attention in recent years. In addition to site-specific delivery for the treatment of locoregional diseases in the gastrointestinal tract (GIT), oral targeted delivery to remote sites beyond the GIT emerges as a cutting-edge research topic. This review aims to provide an overview of the fundamental concepts and most recent advances in this field. Owing to the physiological barriers existing in the GIT, carrier systems should be transported across the enteric epithelia to target remote sites. Recently, pioneer investigations have validated the transport of intact micro- or nanocarriers across gastrointestinal barriers and subsequently to various distal organs and tissues. The microfold (M) cell pathway is the leading mechanism underlying the oral absorption of particulates, but the contribution of the transcellular and paracellular pathways should not be neglected either. In addition to well-acknowledged physicochemical and biological factors, the formation of a protein corona may also influence the biological fate of carrier systems. Although in an early stage of conceptualization, oral targeted delivery to remote diseases has demonstrated promising potential for the treatment of inflammation, tumors, and diseases inflicting the lymphatic and mononuclear phagocytosis systems.
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Affiliation(s)
- Rongze Han
- Key Laboratory of Smart Drug Delivery of MOE, School of Pharmacy, Fudan University, Shanghai 201203, China
| | - Haisheng He
- Key Laboratory of Smart Drug Delivery of MOE, School of Pharmacy, Fudan University, Shanghai 201203, China
| | - Yi Lu
- Key Laboratory of Smart Drug Delivery of MOE, School of Pharmacy, Fudan University, Shanghai 201203, China; Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China; Fudan Zhangjiang Institute, Shanghai 201203, China
| | - Huiping Lu
- Pharmacy Department and Center for Medical Research and Innovation, Shanghai Pudong Hospital, Fudan University Pudong Medical Center, Shanghai 201399, China
| | - Shun Shen
- Pharmacy Department and Center for Medical Research and Innovation, Shanghai Pudong Hospital, Fudan University Pudong Medical Center, Shanghai 201399, China.
| | - Wei Wu
- Key Laboratory of Smart Drug Delivery of MOE, School of Pharmacy, Fudan University, Shanghai 201203, China; Pharmacy Department and Center for Medical Research and Innovation, Shanghai Pudong Hospital, Fudan University Pudong Medical Center, Shanghai 201399, China; Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China; Fudan Zhangjiang Institute, Shanghai 201203, China.
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Huang L, Luo S, Tong S, Lv Z, Wu J. The development of nanocarriers for natural products. WILEY INTERDISCIPLINARY REVIEWS. NANOMEDICINE AND NANOBIOTECHNOLOGY 2024; 16:e1967. [PMID: 38757428 DOI: 10.1002/wnan.1967] [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: 01/29/2024] [Revised: 04/01/2024] [Accepted: 04/24/2024] [Indexed: 05/18/2024]
Abstract
Natural bioactive compounds from plants exhibit substantial pharmacological potency and therapeutic value. However, the development of most plant bioactive compounds is hindered by low solubility and instability. Conventional pharmaceutical forms, such as tablets and capsules, only partially overcome these limitations, restricting their efficacy. With the recent development of nanotechnology, nanocarriers can enhance the bioavailability, stability, and precise intracellular transport of plant bioactive compounds. Researchers are increasingly integrating nanocarrier-based drug delivery systems (NDDS) into the development of natural plant compounds with significant success. Moreover, natural products benefit from nanotechnological enhancement and contribute to the innovation and optimization of nanocarriers via self-assembly, grafting modifications, and biomimetic designs. This review aims to elucidate the collaborative and reciprocal advancement achieved by integrating nanocarriers with botanical products, such as bioactive compounds, polysaccharides, proteins, and extracellular vesicles. This review underscores the salient challenges in nanomedicine, encompassing long-term safety evaluations of nanomedicine formulations, precise targeting mechanisms, biodistribution complexities, and hurdles in clinical translation. Further, this study provides new perspectives to leverage nanotechnology in promoting the development and optimization of natural plant products for nanomedical applications and guiding the progression of NDDS toward enhanced efficiency, precision, and safety. This article is categorized under: Therapeutic Approaches and Drug Discovery > Emerging Technologies Nanotechnology Approaches to Biology > Nanoscale Systems in Biology.
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Affiliation(s)
- Liying Huang
- The Key Laboratory of Microcosmic Syndrome Differentiation, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- Yunnan Key Laboratory of Integrated Traditional Chinese and Western Medicine for Chronic Disease in Prevention and Treatment, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Shicui Luo
- The Key Laboratory of Microcosmic Syndrome Differentiation, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- Yunnan Key Laboratory of Integrated Traditional Chinese and Western Medicine for Chronic Disease in Prevention and Treatment, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Sen Tong
- The Key Laboratory of Microcosmic Syndrome Differentiation, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- Yunnan Key Laboratory of Integrated Traditional Chinese and Western Medicine for Chronic Disease in Prevention and Treatment, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Zhuo Lv
- The Key Laboratory of Microcosmic Syndrome Differentiation, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- Yunnan Key Laboratory of Integrated Traditional Chinese and Western Medicine for Chronic Disease in Prevention and Treatment, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Junzi Wu
- The Key Laboratory of Microcosmic Syndrome Differentiation, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- Yunnan Key Laboratory of Integrated Traditional Chinese and Western Medicine for Chronic Disease in Prevention and Treatment, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- Yunnan Clinical Medical Research Center for Geriatric Diseases, Yunnan First People's Hospital, Kunming, Yunnan, China
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Yan M, Wang Y, Wang C, Feng S, Zhang T. Whey protein isolate-resveratrol complex as a radical scavenging foaming ingredient with increased ultraviolet stability. Food Chem 2024; 434:137519. [PMID: 37748290 DOI: 10.1016/j.foodchem.2023.137519] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 08/27/2023] [Accepted: 09/15/2023] [Indexed: 09/27/2023]
Abstract
Functional foaming food ingredients play a vital role in preparing healthcare foods, however, the weak foamability and low photostability of ingredients severely limit their further development. Herein, whey protein isolate-resveratrol complexes (WPI-RES) were fabricated to address these challenges. Multi-spectral analysis and molecular simulation results revealed the key driving forces of hydrogen bonding and hydrophobic interactions to promote the formation of WPI-RES complexes, leading to the enhanced foamability and emulsifying properties of WPI after binding with RES. Importantly, the robust radical scavenging activity of RES within WPI was maintained under UV light irradiation compared to that of free RES as identified by DPPH assay, which was presumably due to inhibited photoisomerization of RES after binding to WPI. This work provides a promising foaming ingredient with increased ultraviolet stability and radical scavenging activity, paves the way to develop stable health-promoting foaming food products.
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Affiliation(s)
- Mi Yan
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
| | - Yingyi Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
| | - Cuina Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
| | - Sitong Feng
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China.
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China.
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Nguyen-Thi PT, Nguyen TT, Phan HL, Ho TT, Vo TV, Vo GV. Cell membrane-based nanomaterials for therapeutics of neurodegenerative diseases. Neurochem Int 2023; 170:105612. [PMID: 37714337 DOI: 10.1016/j.neuint.2023.105612] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 04/20/2023] [Accepted: 09/10/2023] [Indexed: 09/17/2023]
Abstract
Central nervous system (CNS) diseases such as Alzheimer's disease (AD), Parkinson's disease (PD), glioblastoma (GBM), and peripheral nerve injury have been documented as incurable diseases, which lead to serious impacts on human health especially prevalent in the aging population worldwide. Most of the treatment strategies fail due to low efficacy, toxicity, and poor brain penetration. Recently, advancements in nanotechnology have helped alleviate the challenges associated with the application of cell membrane-based nanomaterials against CNS diseases. In the following review, the existing types of cell membrane-based nanomaterials systems which have improved therapeutic efficacy for CNS diseases would be described. A summary of recent progress in the incorporation of nanomaterials in cell membrane-based production, separation, and analysis will be provided. Addition to, challenges relate to large-scale manufacturing of cell membrane-based nanomaterials and future clinical trial of such platforms will be discussed.
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Affiliation(s)
| | - Thuy Trang Nguyen
- Faculty of Chemical Engineering, Industrial University of Ho Chi Minh City, Ho Chi Minh City, 71420, Viet Nam.
| | - Hoang Long Phan
- Faculty of Pharmacy, Van Lang University, Ho Chi Minh City, 700000, Viet Nam
| | - Thanh-Tam Ho
- Institute for Global Health Innovations, Duy Tan University, Da Nang, 550000, Viet Nam; Faculty of Pharmacy, Duy Tan University, Da Nang, 550000, Viet Nam.
| | - Toi Van Vo
- Tissue Engineering and Regenerative Medicine Department, School of Biomedical Engineering, International University, Ho Chi Minh City, Viet Nam; Vietnam National University - Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, 700000, Viet Nam
| | - Giau Van Vo
- Department of Biomedical Engineering, School of Medicine, Vietnam National University -Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, 700000, Viet Nam; Research Center for Genetics and Reproductive Health (CGRH), School of Medicine, Vietnam National University, Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, 70000, Viet Nam; Vietnam National University - Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, 700000, Viet Nam
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Wu Q, Zhang F, Niu M, Yan J, Shi L, Liang Y, Tan J, Xu Y, Xu J, Wang J, Feng N. Extraction Methods, Properties, Functions, and Interactions with Other Nutrients of Lotus Procyanidins: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14413-14431. [PMID: 37754221 DOI: 10.1021/acs.jafc.3c05305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/28/2023]
Abstract
Lotus procyanidins, natural polyphenolic compounds isolated from the lotus plant family, are widely recognized as potent antioxidants that scavenge free radicals in the human body and exhibit various pharmacological effects, such as anti-inflammatory, anticancer, antiobesity, and hypoglycemic. With promising applications in food and healthcare, lotus procyanidins have attracted extensive attention in recent years. This review provides a comprehensive summary of current research on lotus procyanidins, including extraction methods, properties, functions, and interactions with other nutrient components. Furthermore, this review offers an outlook on future research directions, providing ideas and references for the exploitation and utilization of lotus.
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Affiliation(s)
- Qian Wu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Fen Zhang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Mengyao Niu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jia Yan
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Lin Shi
- Wuhan Caidian District Public Inspection and Testing Center, Wuhan, Hubei 430100, China
| | - Yinggang Liang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jiangying Tan
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yang Xu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jianhua Xu
- Pinyuan (Suizhou) Modern Agriculture Development Co., Ltd., Suizhou, Hubei 441300, China
| | - Jingyi Wang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Nianjie Feng
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
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11
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Dong Z, Yu S, Zhai K, Bao N, Rashed MMA, Wu X. Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides. Foods 2023; 12:3696. [PMID: 37835349 PMCID: PMC10572293 DOI: 10.3390/foods12193696] [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: 09/09/2023] [Revised: 09/23/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
The exceptional biocompatibility of emulsion systems that rely on stabilizing protein-polysaccharide particles presents extensive possibilities for the transportation of bioactive carriers, making them highly promising for various biological applications. The current work aimed to explore the phenomenon of complex coacervation between sesame protein isolate (SPI) and four distinct polysaccharides, namely, Arabic gum (GA), carrageenan (CAR), sodium carboxymethyl cellulose (CMC), and sodium alginate (SA). The study objective was achieved by fabricating emulsions through the blending of these polymers with oil at their maximum turbidity level (φ = 0.6), followed by the measurement of their rheological properties. The turbidity, ζ-potential, and particle size were among the techno-parameters analyzed to assess the emulsion stability. The microstructural characterization of the emulsions was conducted using both transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Furthermore, the functional properties were examined using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The SPI incorporated with SA, CMC, and CAR reached the maximum turbidity (0.2% w/v) at a ratio of 4:1, corresponding to the pH values of 4.5, 3, or 3.5, respectively. The SPI-GA mixture exhibited the maximum turbidity at a ratio of 10:1 and pH 4.5. Results from the FTIR and XRD analyses provided evidence of complex formation between SPI and the four polysaccharides, with the electrostatic and hydrogen bond interactions facilitating the binding of SPI to these polysaccharides. SPI was bound to the four polysaccharides through electrostatic and hydrogen bond interactions. The SPI-CMC and SPI-SA emulsions were more stable after two weeks of storage.
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Affiliation(s)
- Zeng Dong
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shirong Yu
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Kefeng Zhai
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Nina Bao
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Marwan M. A. Rashed
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Xiao Wu
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
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12
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Chen L, Lin S, Sun N. Food gel-based systems for efficient delivery of bioactive ingredients: design to application. Crit Rev Food Sci Nutr 2023; 64:13193-13211. [PMID: 37753779 DOI: 10.1080/10408398.2023.2262578] [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: 09/28/2023]
Abstract
Food gels derived from natural biopolymers are valuable materials with significant scientific merit in the food industry because of their biocompatibility, safety, and environmental friendliness compared to synthetic gels. These gels serve as crucial delivery systems for bioactive ingredients. This review focuses on the selection, formulation, characterization, and behavior in gastrointestinal of hydrogels, oleogels, and bigels as delivery systems for bioactive ingredients. These three gel delivery systems exhibit certain differences in composition and can achieve the delivery of different bioactive ingredients. Hydrogels are suitable for delivering hydrophilic ingredients. Oleogels are an excellent choice for delivering lipophilic ingredients. Bigels contain both aqueous and oil phases, whose gelation makes their structure more stable, demonstrating the advantages of the above two types of gels. Besides, the formation and properties of the gel system are confirmed using different characterization methods. Furthermore, the changing behavior (e.g., swelling, disintegration, collapse, erosion) of the gel structure in the gastrointestinal is also analyzed, providing an opportunity to formulate soft substances that offer better protection or controlled release of bioactive components. This can further improve the transmissibility and utilization of bioactive substances, which is of great significance.
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Affiliation(s)
- Lei Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
| | - Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
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13
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Wang X, Shi G, Fan S, Ma J, Yan Y, Wang M, Tang X, Lv P, Zhang Y. Targeted delivery of food functional ingredients in precise nutrition: design strategy and application of nutritional intervention. Crit Rev Food Sci Nutr 2023; 64:7854-7877. [PMID: 36999956 DOI: 10.1080/10408398.2023.2193275] [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: 04/01/2023]
Abstract
With the high incidence of chronic diseases, precise nutrition is a safe and efficient nutritional intervention method to improve human health. Food functional ingredients are an important material base for precision nutrition, which have been researched for their application in preventing diseases and improving health. However, their poor solubility, stability, and bad absorption largely limit their effect on nutritional intervention. The establishment of a stable targeted delivery system is helpful to enhance their bioavailability, realize the controlled release of functional ingredients at the targeted action sites in vivo, and provide nutritional intervention approaches and methods for precise nutrition. In this review, we summarized recent studies about the types of targeted delivery systems for the delivery of functional ingredients and their digestion fate in the gastrointestinal tract, including emulsion-based delivery systems and polymer-based delivery systems. The building materials, structure, size and charge of the particles in these delivery systems were manipulated to fabricate targeted carriers. Finally, the targeted delivery systems for food functional ingredients have gained some achievements in nutritional intervention for inflammatory bowel disease (IBD), liver disease, obesity, and cancer. These findings will help in designing fine targeted delivery systems, and achieving precise nutritional intervention for food functional ingredients on human health.
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Affiliation(s)
- Xu Wang
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
- Department of Cell Biology, Cardiovascular Medical Science Center, Key Laboratory of Neural and Vascular Biology of Ministry of Education, Hebei Medical University, Shijiazhuang, China
| | - Guohua Shi
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
| | - Sufang Fan
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
| | - Junmei Ma
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
| | - Yonghuan Yan
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
- School of Forensic Medicine, Hebei Key Laboratory of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Mengtian Wang
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
- School of Forensic Medicine, Hebei Key Laboratory of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Xiaozhi Tang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Pin Lv
- Department of Cell Biology, Cardiovascular Medical Science Center, Key Laboratory of Neural and Vascular Biology of Ministry of Education, Hebei Medical University, Shijiazhuang, China
| | - Yan Zhang
- Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang, China
- School of Forensic Medicine, Hebei Key Laboratory of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
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14
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Liu J, Song G, Zhou L, Yuan Y, Wang D, Yuan T, Li L, Yuan H, Xiao G, Gong J. Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023] Open
Affiliation(s)
- Jiayuan Liu
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Gongshuai Song
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Like Zhou
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Yawen Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Danli Wang
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Tinglan Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Ling Li
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Haina Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Gongnian Xiao
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Jinyan Gong
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
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15
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An investigation on pickering nano-emulsions stabilized by dihydromyricetin/high-amylose corn starch composite particles: Preparation conditions and carrier properties. Curr Res Food Sci 2023; 6:100458. [PMID: 36815998 PMCID: PMC9929674 DOI: 10.1016/j.crfs.2023.100458] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 02/01/2023] [Accepted: 02/06/2023] [Indexed: 02/09/2023] Open
Abstract
With dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles as the emulsifier, Pickering nano-emulsions were fabricated by combining high-speed shearing and high-pressure homogenization. The effect of particle properties and processing conditions on the formation and physicochemical properties of the Pickering nano-emulsions was then investigated systematically. The results showed that the DMY content of the composite particles, the oil phase volume fraction of the emulsion, and the homogenization conditions had obvious effects on the droplet size of the emulsion, where appropriate DMY content in the composite particles (5-20%) contributed to the formation of stable Pickering nano-emulsions. The oil phase of the obtained emulsions exhibited good stability during high-temperature storage, and their β-carotene protecting performance against UV irradiation was superior to the emulsion stabilized by Tween 20. The in vitro simulated digestion analysis indicated that the nano-emulsions developed by the composite particles could enhance the bioaccessibility of β-carotene and inhibit starch hydrolysis.
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16
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Quercetin Induces Apoptosis in HepG2 Cells via Directly Interacting with YY1 to Disrupt YY1-p53 Interaction. Metabolites 2023; 13:metabo13020229. [PMID: 36837850 PMCID: PMC9968089 DOI: 10.3390/metabo13020229] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/28/2023] [Accepted: 02/01/2023] [Indexed: 02/08/2023] Open
Abstract
Quercetin is a flavonol found in edible plants and possesses a significant anticancer activity. This study explored the mechanism by which quercetin prevented liver cancer via inducing apoptosis in HepG2 cells. Quercetin induced cell proliferation and apoptosis through inhibiting YY1 and facilitating p53 expression and subsequently increasing the Bax/Bcl-2 ratio. The results revealed that YY1 knockdown promoted apoptosis, whilst YY1 overexpression suppressed apoptosis via direct physical interaction between YY1 and p53 to regulate the p53 signaling pathway. Molecular docking using native and mutant YY1 proteins showed that quercetin could interact directly with YY1, and the binding of quercetin to YY1 significantly decreased the docking energy of YY1 with p53 protein. The interactions between quercetin and YY1 protein included direct binding and non-bonded indirect interactions, as confirmed by cellular thermal shift assay, UV-Vis absorption spectroscopy, fluorescence spectroscopy and circular dichroism spectroscopy. It was likely that quercetin directly bound to YY1 protein to compete with p53 for the binding sites of YY1 to disrupt the YY1-p53 interaction, thereby promoting p53 activation. This study provides insights into the mechanism underlying quercetin's anticancer action and supports the development of quercetin as an anticancer therapeutic agent.
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17
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Microemulsions Enhance the In Vitro Antioxidant Activity of Oleanolic Acid in RAW 264.7 Cells. Pharmaceutics 2022; 14:pharmaceutics14102232. [PMID: 36297667 PMCID: PMC9610975 DOI: 10.3390/pharmaceutics14102232] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/10/2022] [Accepted: 10/16/2022] [Indexed: 12/08/2022] Open
Abstract
Oleanolic acid (OA) is the main triterpenic acid of olive leaves known for numerous pharmacological properties, including antioxidant activity. However, it is poorly soluble in water and consequently with low bioavailability, which limits its pharmacological application. Microemulsions (MEs) are dispersed systems consisting of two immiscible phases that promote rapid solubilization and absorption in the gastrointestinal tract. To improve both solubility and intestinal permeability of this molecule, OA has been formulated in two different microemulsions (ME-1 and ME-2). A solubility screening was carried out to select the ME components, and pseudoternary phase diagrams were constructed to evaluate the region of existence and select the appropriate amount of the constituents. ME-1 was prepared using Capmul PG-8/NF as the oily phase, and Transcutol and Tween 20 (7:3) as surfactants, while ME-2 contained Nigella oil and Isopropil myristate as the oily phase, and Transcutol HP and Cremophor EL (2:1) as surfactants. The OA solubility was increased by 1000-fold and 3000-fold in ME-1-OA and ME-2-OA, respectively. The MEs’ droplet size and the PdI were evaluated, and the stability was assessed for 8 weeks by monitoring chemical and physical parameters. The parallel artificial membrane permeability assay (PAMPA) also demonstrated an enhanced intestinal permeability of both OA formulations compared with free OA. The potential ability of both MEs to enhance the bioactivity of OA against LPS-induced oxidative stress in RAW 264.7 murine macrophages was also investigated. Overall, this study suggests that both MEs promote a bio-enhancement of the protective action of OA against the LPS-induced pro-oxidant stress in macrophages. Overall, this study suggests that MEs could be an interesting formulation to improve OA oral bioavailability with potential clinical applications.
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18
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Chen Y, Su W, Tie S, Zhang L, Tan M. Advances of astaxanthin-based delivery systems for precision nutrition. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Vieira IRS, Conte-Junior CA. Nano-delivery systems for food bioactive compounds in cancer: prevention, therapy, and clinical applications. Crit Rev Food Sci Nutr 2022; 64:381-406. [PMID: 35938315 DOI: 10.1080/10408398.2022.2106471] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive compounds represent a broad class of dietary metabolites derived from fruits and vegetables, such as polyphenols, carotenoids and glucosinolates with potential for cancer prevention. Curcumin, resveratrol, quercetin, and β-carotene have been the most widely applied bioactive compounds in chemoprevention. Lately, many approaches to encapsulating bioactive components in nano-delivery systems have improved biomolecules' stability and targeted delivery. In this review, we critically analyze nano-delivery systems for bioactive compounds, including polymeric nanoparticles (NPs), solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC), liposomes, niosomes, and nanoemulsions (NEs) for potential use in cancer therapy. Efficacy studies of the nanoformulations using cancer cell lines and in vivo models and updated human clinical trials are also discussed. Nano-delivery systems were found to improve the therapeutic efficacy of bioactive molecules against various types of cancer (e.g., breast, prostate, colorectal and lung cancer) mainly due to the antiproliferation and pro-apoptotic effects of tumor cells. Furthermore, some bioactive compounds have promised combination therapy with standard chemotherapeutic agents, with increased tumor efficiency and fewer side effects. These opportunities were identified and developed to ensure more excellent safety and efficacy of novel herbal medicines enabling novel insights for designing nano-delivery systems for bioactive compounds applied in clinical cancer therapy.
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Affiliation(s)
- Italo Rennan Sousa Vieira
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil
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20
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Mao M, Ni D, Ma L, Chen F, Hu X, Ji J. Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin. Food Chem X 2022; 14:100356. [PMID: 35706831 PMCID: PMC9189874 DOI: 10.1016/j.fochx.2022.100356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 05/28/2022] [Accepted: 06/01/2022] [Indexed: 11/16/2022] Open
Affiliation(s)
- Mengqi Mao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Dandan Ni
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Corresponding author.
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