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Hepatoprotective and hypoglycemic effect of lactic acid fermented Indian Gooseberry-Amla beverage on chronic alcohol-induced liver damage and diabetes in rats 乳酸发酵印度鹅膏饮料对大鼠慢性酒精性肝损伤和糖尿病的护肝降血糖作用
IF 1.9 Q1 CHEMISTRY, APPLIED Pub Date : 2023-08-30 DOI: 10.1016/j.fhfh.2023.100155
Ritika Modi , ParamPal Sahota , Nitin Dev Singh , Mayank Garg

Background

Plant-based fermented foods rich in lactic acid bacterial metabolites, antioxidants, and phytochemicals, can promote recovery from ethanol-induced liver damage by restoring liver antioxidant levels and suppressing liver inflammation, and improving certain metabolic disorders such as diabetes mellitus.

Methods

In the present study, the protective effects of nutraceutical-enriched lactic acid-fermented Amla beverage on chronic alcohol-induced biochemical modulations and diabetes in Wistar rats were investigated.

Results

The hepatoprotective studies showed that the fermented beverage was able to reverse the damage caused to the liver with ethanol administration in terms of liver index, liver enzymes (AST, ALT), serum enzymes (g-GT), and serum TG, TCH, hepatic TG, LPO levels, antioxidants (GSH, TSOD, CAT, GSH-Px). Along similar lines, in the hypoglycemic studies, the fermented beverage evidently improved body weight, and fasting blood glucose levels, reducing fasting HbAlc levels, improving C-peptide and GLP-1 levels, and alleviating renal dysfunction and lipid metabolism compared with diabetic rats. All these outcomes were supported by histological observations within the liver and pancreas.

Conclusion

The present study suggests that the consumption of fermented Amla beverage may have a protective effect against chronic alcohol-induced toxicity and diabetes. The effects of fermented Amla beverage may be attributed to antioxidant activity, flavonoids, bioactive compounds produced by LAB and their metabolites, which help to counteract free radicals induced by ethanol and in reducing glucagon levels, enhancing glucose utilization, leading to a decrease in blood glucose. The results show that fermented Amla beverage has positive effects in reducing the detrimental effect of alcohol and diabetes.

富含乳酸菌代谢物、抗氧化剂和植物化学物质的植物性发酵食品可以通过恢复肝脏抗氧化水平、抑制肝脏炎症和改善某些代谢紊乱(如糖尿病)来促进乙醇诱导的肝损伤的恢复。方法研究富营养品乳酸发酵Amla饮料对Wistar大鼠慢性酒精性生化调节和糖尿病的保护作用。结果从肝脏指数、肝酶(AST、ALT)、血清酶(g-GT)、血清TG、TCH、肝脏TG、LPO水平、抗氧化剂(GSH、TSOD、CAT、GSH- px)等方面对乙醇给药的肝脏损伤有明显的逆转作用。同样,在降糖研究中,与糖尿病大鼠相比,发酵饮料明显改善了体重,改善了空腹血糖水平,降低了空腹HbAlc水平,改善了c肽和GLP-1水平,减轻了肾功能和脂质代谢。所有这些结果都得到了肝脏和胰腺组织学观察的支持。结论饮用发酵Amla饮料可能对慢性酒精中毒和糖尿病有保护作用。发酵Amla饮料的作用可能是由于其抗氧化活性、类黄酮及其代谢产物产生的生物活性化合物,有助于抵消乙醇诱导的自由基,降低胰高血糖素水平,提高葡萄糖的利用率,从而降低血糖。结果表明,发酵后的Amla饮料对降低酒精和糖尿病的有害影响具有积极的作用。
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引用次数: 0
Dual and triple encapsulated iron gluconate speed up anemia recovery in an animal model 双包封和三包封葡萄糖酸铁在动物模型中加速贫血恢复
IF 1.9 Q1 CHEMISTRY, APPLIED Pub Date : 2023-08-29 DOI: 10.1016/j.fhfh.2023.100154
Alberto Baldelli, Yigong Guo, Anubhav Pratap-Singh

Food fortification can be a solution to anemia in developing countries. A previous study determined that the combination of spray drying, hydroxypropyl-methylcellulose as wall material, and maltodextrin as bulk material, encapsulated iron gluconate achieved the highest bioavailability. However, the addition of vitamin B12 to the hydroxypropyl-methylcellulose/maltodextrin capsules increased the iron cell uptake over the previously reported results. The cell viability, the number of live, healthy cells in a sample, of HepG2, human liver cancer cells, increases by about 17% for dual-encapsulated iron gluconate and vitamin b12. The cell uptake in Caco2, human colorectal adenocarcinoma cells, is higher by 25% when using encapsulated iron and vitamin b12 compared to encapsulated iron. The strength of dual-encapsulated iron and vitamin b12 is also confirmed in in-vivo studies. Once fully anemic, young female rats eating food with encapsulated iron gluconate and vitamin b12, show the fastest recovery with respect to rats eating food with encapsulated iron and pure iron. The first needed only five days for their hemoglobulin values to return to normal. The second and the third needed 15 and 21 days, respectively.

食品强化可以解决发展中国家的贫血问题。先前的研究确定,喷雾干燥,羟丙基甲基纤维素作为壁材,麦芽糊精作为散装材料,包封葡萄糖酸铁的生物利用度最高。然而,在羟丙基甲基纤维素/麦芽糊精胶囊中添加维生素B12比先前报道的结果增加了铁细胞的摄取。双包被葡萄糖酸铁和维生素b12的人肝癌细胞HepG2的细胞活力,即样本中活的健康细胞的数量,增加了约17%。当使用铁和维生素b12胶囊时,人类结直肠癌细胞对Caco2的摄取比使用铁胶囊时高25%。铁和维生素b12双胶囊的强度也在体内研究中得到证实。一旦完全贫血,年轻的雌性大鼠吃含有葡萄糖酸铁和维生素b12的食物,比吃含有铁和纯铁的食物恢复得最快。第一组只需要5天他们的血红蛋白值就恢复正常。第二阶段和第三阶段分别需要15天和21天。
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引用次数: 0
Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates 水力空化对蛋清蛋白水解物功能、营养和结构特性的影响
IF 1.9 Q1 CHEMISTRY, APPLIED Pub Date : 2023-08-22 DOI: 10.1016/j.fhfh.2023.100153
Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh

The present work demonstrates the effect of hydrodynamic cavitation (HC) (2 mm Orifice plate) as a pretreatment for egg white protein hydrolysates (EWPH) production. The obtained EWPH was evaluated for various physiochemical (degree of hydrolysis), functional (emulsifying, foaming), structural and nutritional properties (antioxidant activity and in-vitro digestibility). The egg white solutions (5% solid content) were pretreated for 10, 15 and 20 min with HC and later hydrolyzed using papain enzyme for 90 min. The structural analysis revealed that HC unfolded the protein structure which was confirmed through the formation of β-sheet (from 15 to 46%) and loss of α-helix (34 to 14%) content with increasing treatment time. Through the exposure of hydrophobic bonds, the degree of hydrolysis and surface hydrophobicity increased, which eventually improved the nutritional and functional properties of EWPH. The HC-15 min treated samples had the highest zeta potential (-25.4 mV) with the lowest average particle size (346.5 nm) and denaturation temperature (70.67°C). Further increase in treatment time led to instability of hydrolysates. HC effectively improved the functional and nutritional properties of EWPH and a treatment time of 15 min is recommended for obtaining EWPH with improved properties.

本研究证明了水动力空化(HC) (2mm孔板)作为蛋白水解物(EWPH)生产的预处理效果。对所得EWPH进行了各种理化(水解程度)、功能(乳化、发泡)、结构和营养特性(抗氧化活性和体外消化率)的评价。将固含量为5%的蛋清溶液分别用HC预处理10、15和20 min,然后用木瓜蛋白酶水解90 min。结构分析表明,随着处理时间的增加,HC使蛋白结构展开,通过β-片的形成(从15%到46%)和α-螺旋含量的损失(从34%到14%)证实了这一点。通过疏水键的暴露,提高了水解程度和表面疏水性,最终改善了EWPH的营养和功能性能。HC-15 min处理的样品zeta电位最高(-25.4 mV),平均粒径最小(346.5 nm),变性温度最低(70.67℃)。进一步增加处理时间导致水解产物不稳定。HC有效地改善了EWPH的功能和营养特性,建议处理时间为15 min,以获得性能改善的EWPH。
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引用次数: 0
Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration 米水比和卡拉亚胶浓度对稻米蒸煮、感官和体外消化率的影响
IF 1.9 Q1 CHEMISTRY, APPLIED Pub Date : 2023-08-22 DOI: 10.1016/j.fhfh.2023.100152
Nafiya Qadir, Idrees Ahmed Wani

Cooked rice has high starch digestibility. Prolonged and excess consumption of polished rice has been associated with the incidence of diabetes amongst rice eating populations. Therefore, researchers are working on extensively to devise strategies that could retard digestion of cooked rice. Keeping this fact into consideration, four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) grown in Kashmir were milled and cooked with varying concentrations (0, 2.5 and 5.0% w/w, rice basis) of karaya gum at different rice-water ratios (1:10 and 1:1.8). The prepared rice samples were evaluated for cooking and sensory properties, in-vitro digestibility and structural characteristics. Cooking of rice with karaya gum (2.5–5.0%) at large rice-water ratio (1:10) increased minimum cooking time (19.0–25.0 min) and water uptake ratio (3.23–4.69) of samples. Also, rice cooked in excess water had better sensory acceptability scores than those cooked in less water. At large rice-water ratio, Zhag rice prepared with karaya gum (2.5%) had acceptable hardness and flavour scores. With increase in gum concentration, the equilibrium starch hydrolysis percentage (C) and estimated glycemic index (eGI) scores of cooked rice decreased, irrespective of cultivars and rice-water ratio. Maximum reduction in C was observed for Mushq Budij rice (85.20%) prepared with karaya gum (5.0%) at large rice-water ratio (1:10). Fourier transform infrared spectra of gum cooked rice samples revealed shifting of peak at 3250.0 cm−1 to higher intensities indicating hydrogen bonding interaction of starch and gum. From X-ray diffraction studies, the highest relative crystallinity (16.20%) was observed for rice prepared with 5.0% gum concentration. Therefore, cooking of rice with karaya gum at large rice–water ratio can be considered to slow down starch hydrolysis process of cooked rice.

煮熟的米饭淀粉消化率高。在食用大米的人群中,长期和过量食用精米与糖尿病发病率有关。因此,研究人员正在进行广泛的研究,以设计可以延缓消化煮熟的米饭的策略。考虑到这一事实,在克什米尔种植的四个水稻品种(SR-4, K-39, Mushq Budij和Zhag)在不同的米水比(1:10和1:8)下,用不同浓度(0,2.5和5.0% w/w,大米基础)的卡拉亚胶进行碾磨和煮熟。对制备的大米样品进行了烹饪和感官特性、体外消化率和结构特性的评价。在大米水比(1:10)条件下,用2.5 ~ 5.0%的卡拉亚胶蒸煮大米,提高了样品的最小蒸煮时间(19.0 ~ 25.0 min)和吸水率(3.23 ~ 4.69)。此外,用过量的水煮熟的米饭比用较少的水煮熟的米饭有更好的感官接受得分。在大米水比条件下,添加2.5%的卡拉亚胶制备的张米硬度和风味均可接受。随着胶浓度的增加,大米的平衡淀粉水解率(C∞)和估计血糖指数(eGI)得分均降低,与品种和米水比无关。在大米水比(1:10)条件下,以卡拉亚胶(5.0%)制备的布迪吉米(Mushq Budij rice)的C∞降幅最大(85.20%)。胶煮大米样品的傅里叶变换红外光谱显示,在3250.0 cm−1处,峰值向更高强度移动,表明淀粉和胶的氢键相互作用。x射线衍射结果表明,当口香糖浓度为5.0%时,大米的相对结晶度最高,为16.20%。因此,可以考虑在大米水比下用卡拉亚胶蒸煮大米,以减缓煮熟大米的淀粉水解过程。
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引用次数: 0
Characterization and encapsulation efficiency of zein nanoparticles loaded with chestnut fruit shell, cedar and sweetgum bark extracts 栗子果壳、雪松和甜树胶皮提取物负载玉米醇溶蛋白纳米颗粒的表征和包封效率
IF 1.9 Q1 CHEMISTRY, APPLIED Pub Date : 2023-08-12 DOI: 10.1016/j.fhfh.2023.100151
Dilara Konuk Takma , Semra Bozkurt , Mehmet Koç , Figen Korel , Hilal Şahin Nadeem

Zein nanoparticles (ZNPs) loaded with bioactive extracts of chestnut (Castanea sativa Mill.) shell, cedar (Cedrus libani) and sweetgum (Liquidambar orientalis) bark wastes were produced using different methods. Nanoprecipitation, high-speed homogenization and ultrasonic homogenization allowed the fabrication of ZNPs with particle sizes smaller than 202.40 nm, 430.25 nm and 325.50 nm, respectively. The smallest nanoparticle size was achieved at 132.81 nm for sweetgum bark extract-loaded ZNPs obtained by the nanoprecipitation method. Encapsulation efficiency (EE) was between 34.03 and 96.83% for all zein nanoparticles fabricated under different mixtures and process conditions. Zein concentration and extract ratio played an essential role in the EE of nanoparticles. The best conditions were determined to obtain the desired properties of ZNPs based on particle size, polydispersity index and EE by using a central composite rotatable design. The nanoprecipitation method was more appropriate for producing chestnut and cedar shell/bark extract-loaded nanoparticles. In contrast, the high-speed homogenization method was suitable for producing sweetgum bark extract-loaded nanoparticles. As a result of the encapsulation of various shell/bark extracts within zein nanoparticles, value-added products were generated from wastes having bioactive compounds. The developed zein nanoparticles for each extract type would offer eco-friendly, simple and safe food processing and packaging systems.

采用不同的方法制备了载栗子(Castanea sativa Mill.)壳、雪松(Cedrus libani)和桉树(Liquidambar orientalis)树皮废弃物生物活性提取物的玉米蛋白纳米颗粒(ZNPs)。采用纳米沉淀法、高速均质法和超声均质法制备的ZNPs的粒径分别小于202.40 nm、430.25 nm和325.50 nm。采用纳米沉淀法制备的负载桉皮提取物的ZNPs的纳米粒径最小,为132.81 nm。在不同混合料和工艺条件下制备的玉米蛋白纳米颗粒的包封率在34.03 ~ 96.83%之间。玉米蛋白的浓度和提取率对纳米颗粒的EE有重要影响。采用中心复合旋转设计,以ZNPs的粒径、多分散性指数和EE为指标,确定了ZNPs的最佳性能条件。纳米沉淀法更适合于制备板栗和雪松壳/树皮提取物负载的纳米颗粒。相比之下,高速均质法适用于制备载糖皮提取物的纳米颗粒。由于在玉米蛋白纳米颗粒中封装了各种壳/树皮提取物,从具有生物活性化合物的废物中产生了增值产品。为每种提取类型开发的玉米蛋白纳米颗粒将提供环保、简单和安全的食品加工和包装系统。
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引用次数: 0
Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains 添加油脂和冷冻再加热处理对米粒淀粉体外消化率的多重影响
IF 1.9 Q1 CHEMISTRY, APPLIED Pub Date : 2023-08-10 DOI: 10.1016/j.fhfh.2023.100150
Masatsugu Tamura , Yukari Saito , Takahiro Saito , Hideaki Kobayashi , Akifumi Mikami , Yoshimasa Sasahara

The objective of this study was to investigate the multiple effects of the addition of oils and freezing-reheating treatment, which are characteristics of frozen rice, on the starch digestibility of rice grains. Either rapeseed oil or its emulsifier was added to the polished grains at a weight ratio of 1.2%, stirred, and cooked. Cooked grains were frozen, stored in a freezer at -20 °C, and reheated in a microwave oven to prepare frozen-reheated grains. While the equilibrium concentration of starch hydrolysis (C) was significantly higher for frozen-reheated grains (98.30%–110.92%) than for cooked grains (95.35%–97.91%), the kinetic constant (k) was significantly lower for frozen-reheated grains (7.39 × 10−3–8.98 × 10−3 min−1) than for cooked grains (9.16 × 10−3–9.45 × 10−3 min−1). The eGI ranged from 86.42 to 89.98 and was not significantly affected by the addition of oils, freezing-reheating, or the interaction. The results suggested that C and k of rice grains was not affected by the addition of 1.2% of oils and interaction but was affected by freezing-reheating.

本研究的目的是研究冷冻大米的特点——添加油脂和冷冻再加热处理对米粒淀粉消化率的多重影响。将菜籽油或其乳化剂按1.2%的重量比例加入抛光后的谷物中,搅拌,煮熟。将煮熟的谷物冷冻,储存在-20°C的冷冻室中,然后在微波炉中重新加热,制成冷冻再加热谷物。冷冻再加热谷物的淀粉水解平衡浓度(C∞)(98.30% ~ 110.92%)显著高于煮熟谷物(95.35% ~ 97.91%),而动力学常数(k) (7.39 × 10−3 ~ 8.98 × 10−3 min−1)显著低于煮熟谷物(9.16 × 10−3 ~ 9.45 × 10−3 min−1)。eGI在86.42 ~ 89.98之间,不受添加油脂、冷冻-再加热或相互作用的显著影响。结果表明,稻谷的C∞和k不受添加1.2%油脂和相互作用的影响,但受冷冻-再加热的影响。
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引用次数: 0
In vivo antidiabetic effect and antioxidant potential of Stevia Rebaudiana mixed with Tragacanth gum in orange nectar 甜菊与Traacanth树胶在柑桔花蜜中的体内抗糖尿病作用和抗氧化潜力。
IF 1.9 Q1 CHEMISTRY, APPLIED Pub Date : 2023-08-09 DOI: 10.1016/j.fhfh.2023.100147
Ikram Nabi , Yacine Nait Bachir , Salim Djellouli , Megatli Smain , Amel Hadj-Ziane-Zafour

The objective of this research was to develop a novel low-sugar orange nectar using Stevia Rebaudiana and tragacanth gum, aiming to enhance the anti-hyperglycemic effect and antioxidant stability. The experimental design involved varying two levels of Stevia and tragacanth gum, including central points. The oxidative stability and organoleptic test were required for the selection. The impact of daily consumption of the optimal nectar on postprandial glycemia was assessed in diabetic Wistar rats.

The results demonstrated that formulation F1, containing 0.5% tragacanth and 0.03% Stevia, achieved the highest organoleptic score (9.55) and exhibited the greatest stability, with half-life times of 83.87 days at 4 °C and 76.26 days at 25 °C. The in-vivo antidiabetic study revealed a positive effect of this formulation in preventing postprandial hyperglycemia and weight gain. This research clearly highlights the importance of incorporating 0.03% Stevia and 0.5% tragacanth in the formulation of low-sugar orange nectar to ensure functional efficacy and technological stability.

本研究以甜菊糖和黄花胶为原料,开发一种新型低糖甜橙花蜜,以提高其抗高血糖作用和抗氧化稳定性。实验设计涉及两种不同水平的甜菊糖和黄芪胶,包括中心点。选择时需要进行氧化稳定性和感官试验。在糖尿病Wistar大鼠中评估了每天饮用最佳花蜜对餐后血糖的影响。结果表明,配方F1(含0.5%黄花糖和0.03%甜菊糖)的感官评分最高(9.55),稳定性最好,在4℃和25℃下的半衰期分别为83.87天和76.26天。体内抗糖尿病研究显示,该配方在预防餐后高血糖和体重增加方面具有积极作用。本研究明确了在低糖橙花蜜配方中加入0.03%甜菊糖和0.5%黄蕊花对保证功能功效和工艺稳定性的重要性。
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引用次数: 0
Chitosan-polypeptide nanocomplexes crosslinked by a natural crosslinker enhanced the intestinal permeability of black tea polyphenol 天然交联的壳聚糖-多肽纳米复合物增强了红茶多酚的肠道通透性
IF 1.9 Q1 CHEMISTRY, APPLIED Pub Date : 2023-08-02 DOI: 10.1016/j.fhfh.2023.100148
Yike Jiang , Zhenzhen Ge , Qingrong Huang

The discrepancy between in vitro and in vivo bioefficacies of hydrophilic polyphenols often stems from their low intestinal permeabilities. Chitosan (CS)-based polysaccharide-polypeptide nanocomplexes are promising delivery systems for enhancing the intestinal permeability of hydrophilic polyphenols. However, these nanocomplexes are intrinsically susceptible to pH changes, which limits their applications. In this study, the nanocomplexes self-assembled by CS and caseinophosphopeptides (CPPs) were crosslinked by a natural crosslinker genipin, aiming to improve their pH stabilities. The crosslinking reaction altered not only the size, surface charge, and morphology but also the microstructures of the CS-CPPs nanocomplexes (CCNs). Compared to the non-crosslinked counterparts, genipin-crosslinked CCNs (GCCNs) showed higher stability against pH change as they were more resistant to acid-induced dissociation at gastric pH. GCCNs were further used to encapsulate theaflavin-3,3′-digallate (TF-3), an important polyhydroxylated polyphenol in black tea that has low intestinal permeability. Encapsulation of TF-3 also influenced the physicochemical features of the nanocomplexes. Notably, loading in GCCNs significantly enhanced the in vitro intestinal permeability of TF-3. This study demonstrated that GCCNs not only had high pH stability but also had the capacity to enhance the in vitro intestinal permeability of TF-3.

亲水性多酚的体外和体内生物活性之间的差异通常源于它们的低肠道渗透性。基于壳聚糖(CS)的多糖多肽纳米复合物是一种很有前途的增强亲水性多酚肠道通透性的递送系统。然而,这些纳米复合物本质上易受pH变化的影响,这限制了它们的应用。在本研究中,CS和酪蛋白磷酸肽(CPPs)自组装的纳米复合物通过天然交联剂京尼平交联,旨在提高其pH稳定性。交联反应不仅改变了CS-CPPs纳米复合物(CCNs)的尺寸、表面电荷和形态,还改变了其微观结构。与非交联的CCN相比,金雀花素交联的CCNs(GCCNs)对pH变化表现出更高的稳定性,因为它们在胃pH下更能抵抗酸诱导的解离。GCCNs被进一步用于包裹茶黄素-3,3′-二没食子酸盐(TF-3),这是红茶中一种重要的多羟基多酚,具有低肠道通透性。TF-3的包封也影响了纳米复合物的物理化学特征。值得注意的是,GCCN的负载显著增强了TF-3的体外肠道通透性。本研究表明,GCCNs不仅具有高pH稳定性,而且具有增强TF-3体外肠道通透性的能力。
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引用次数: 1
Effect of non-digestible oligosaccharides on body weight in overweight and obese adults: A systematic review and meta-analysis of randomised controlled trials 不易消化低聚糖对超重和肥胖成年人体重的影响:随机对照试验的系统综述和荟萃分析
IF 1.9 Q1 CHEMISTRY, APPLIED Pub Date : 2023-07-27 DOI: 10.1016/j.fhfh.2023.100146
Fayrouz Al Haj Moussa, Iain A Brownlee

Experimental studies suggest potential anti-obesity effects of non-digestible oligosaccharides (NDOs). This study aimed to evaluate the effect of NDO intake on body weight and other anthropometric parameters in overweight or obese adults through a systematic review and meta-analysis of RCTs.

Multiple databases were searched for relevant randomised, controlled trials on NDOs and body weight or associated outcomes. Statistical pooling of data for meta-analysis was performed using the generic inverse-variance method with random-effects models.

Nine trials were included post-screening (n = 455 participants). Increased intake of NDOs resulted in statistically significant reduction in body weight (MD=-0.87 kg [95% CI:-1.55,0.20], p = 0.01) and body fat (-1.56 kg [95% CI:-2.23,-0.89], p<0.00001) relative to control. A risk of bias assessment revealed potential for improvement in reporting/design of most trials.

Increased intake of NDOs significantly reduced body weight and body fat in healthy, overweight and obese adults. This effect was modest and should therefore be interpreted cautiously.

实验研究表明,不可消化寡糖(NDOs)具有潜在的抗肥胖作用。本研究旨在通过对随机对照试验的系统回顾和荟萃分析,评估NDO摄入对超重或肥胖成年人体重和其他人体测量参数的影响。在多个数据库中检索了NDOs与体重或相关结局的相关随机对照试验。采用随机效应模型的通用反方差方法对meta分析数据进行统计池化。筛选后纳入9项试验(n = 455名受试者)。与对照组相比,NDOs摄入量增加导致体重(MD=-0.87 kg [95% CI:-1.55,0.20], p = 0.01)和体脂(-1.56 kg [95% CI:-2.23,-0.89], p<0.00001)显著降低。偏倚风险评估揭示了大多数试验报告/设计的改进潜力。在健康、超重和肥胖的成年人中,增加NDOs的摄入量可以显著降低体重和体脂。这种影响是温和的,因此应谨慎解释。
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引用次数: 1
Atovaquone smart lipid system: Design, statistical optimization, and in-vitro evaluation 阿托伐酮智能脂质系统:设计,统计优化和体外评估
IF 1.9 Q1 CHEMISTRY, APPLIED Pub Date : 2023-07-22 DOI: 10.1016/j.fhfh.2023.100144
Hardik Rana, Drashti Patel, Vaishali Thakkar, Tejal Gandhi

The research was undertaken to design, develop and characterize the smart lipid system of an inadequate bioavailable Atovaquone (ATQ). The poor aqueous solubility and dissolution are the major constrain of inadequate bioavailability. The solubility study reveals that Labrasol-ALF (L-ALF), Tween 80, and Trancutol®P (TP) were screened as oil, surfactant, and co-surfactant, respectively. The pseudo ternary diagram was constructed to locate the appropriate amount of each ingredient, and a 1:3:1 ratio of l-ALF: Tween 80: TP was chosen. The effect of precipitation inhibitor was assessed using the parachute effect. Soluplus® (SP) was chosen as a precipitation inhibitor at 5%. Ishikawa diagram and qualitative risk assessment were performed to screen the critical material attributes (CMAs) and critical process parameters (CPPs). d-optimal mixture design was explored for the optimization of the formulation. The amount of oil, surfactant, and co-surfactant was screened as independent variables, whereas globule size, poly-dispersibility index (PDI), and solubility were designated dependent variables. The design batches were evaluated for the in-vitro dissolution rate, PDI, zeta potential, globule size, etc. The optimal region was located using an overlay plot. The optimized formulation has shown a 97.91% drug release within 1 h. The value of zeta potential (-27.43 mV) and PDI (0.468) indicates the stability of the formulation. The parachute effect had explored for the selection of precipitation inhibitors. SP was able to increase the solubility of ATQ and reduce the precipitation of the drug. The amount of l-ALF, Tween, 80and TP was significant for the formulation of SNEDDS. The formulation was novel, effective, patient-friendly, and industry oriented.

本研究旨在设计、开发和表征一种生物利用度不足的阿托伐醌(ATQ)的智能脂质系统。水溶性和溶解性差是生物利用度不足的主要制约因素。溶解度研究表明,Labrasol-ALF (L-ALF)、Tween 80和Trancutol®P (TP)分别被筛选为油脂、表面活性剂和助表面活性剂。通过拟三元图确定各成分的适宜用量,选择l-ALF: Tween 80: TP的比例为1:3:1。利用降落伞效应评价了沉淀抑制剂的效果。选择Soluplus®(SP)作为5%的沉淀抑制剂。采用石川图和定性风险评估筛选关键材料属性(cma)和关键工艺参数(CPPs)。采用d-最优配合比设计进行配方优化。将油量、表面活性剂和助表面活性剂作为自变量,而将球粒径、多分散性指数(PDI)和溶解度作为因变量。对设计批进行体外溶出度、PDI、zeta电位、微球大小等评价。利用叠加图确定最优区域。优化后的制剂在1 h内释药率为97.91%。zeta电位(-27.43 mV)和PDI(0.468)值表明该制剂具有较好的稳定性。探讨了降落伞效应对沉淀抑制剂选择的影响。SP能增加ATQ的溶解度,减少药物的沉淀。l-ALF、Tween、80和TP的添加量对SNEDDS的制备有显著影响。该配方新颖、有效、对患者友好、面向行业。
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Food Hydrocolloids for Health
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