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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 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 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 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 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 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 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 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 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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引用次数: 0
Fabrication of rice bran oil nanoemulsion and conventional emulsion with Mustard Protein Isolate as a novel excipient: Focus on shelf-life stability, lipid digestibility and cellular bioavailability 以芥菜分离蛋白为辅料制备米糠油纳米乳和常规乳剂:研究其保质期稳定性、脂质消化率和细胞生物利用度
IF 1.9 Pub Date : 2023-07-20 DOI: 10.1016/j.fhfh.2023.100143
Trina Das , Niloy Chatterjee , Amrita Chakraborty , Arpita Banerjee , Sudip Baran Haiti , Sriparna Datta , Helen Chattopadhyay , Pubali Dhar

Proteins are one of the many effective biomolecules found in oilseed meals. In order to formulate an oil-in-water nanoemulsion based lipophilic nutraceutical delivery vehicle for Rice Bran oil (RBO) rich in γ-oryzanol, we used mustard seed meal protein isolate (MPI) as a novel natural surfactant together with a small molecular weight co-surfactant Tween 20 in various ratios (3:1, 1:1, 1:3) to stabilize the heterogeneous system. The oxidative stability, physico-chemical characterization in response to pH and ionic strength, shelf-life, and storage of the nanoemulsions containing 1% surfactant in total, comprising different ratios of MPI and Tween 20 were optimised to form an efficient biphasic surfactant system. The oil-in-water nanoemulsions fabricated utilizing high energy approach, i.e. high pressure homogenisation method was found to reduce dispersed phase particles size in the range of 150–160 nm. Minimal non-significant variation in droplet size and surface charge over the 8 weeks storage periods proves their excellent shelf-life stability. The use of MPI as surfactant for the delivery system also increased the lipid fraction digestibility releasing 70% of the fatty acids from dispersed phase oil droplets in simulated intestinal phase of three step in vitro digestion of nanoemulsion as compared to its conventional counterpart. The γ-oryzanol rich nanoemulsions improved prophylactic effectiveness against ROS in terms of overall cell survival and cell membrane integrity. The results will pave new domains to use MPI as surface active agents for delivery system formulation enriched with nutraceuticals and phytochemicals possessing superior functional advantages, bioavailability and antioxidative potentials.

蛋白质是油籽粕中发现的许多有效生物分子之一。为了制备富含γ-米甲醇的米糠油(RBO)的亲脂性水包油纳米乳剂,以芥菜粕分离蛋白(MPI)为新型天然表面活性剂,与小分子量助表面活性剂Tween 20按不同比例(3:1、1:1、1:3)稳定非均相体系。优化了表面活性剂含量为1%的纳米乳(MPI和Tween 20的不同配比)的氧化稳定性、理化性质对pH和离子强度的响应、保质期和储存期的影响,以形成高效的双相表面活性剂体系。利用高能方法,即高压均质法制备的水包油纳米乳液,在150-160 nm范围内减小了分散相颗粒尺寸。在8周的储存期内,液滴大小和表面电荷的变化极小,证明了它们具有良好的货架寿命稳定性。使用MPI作为表面活性剂的传递系统也提高了脂质部分的消化率,在模拟肠相三步体外消化纳米乳的分散相油滴中释放了70%的脂肪酸。富含γ-谷米醇的纳米乳在整体细胞存活和细胞膜完整性方面提高了对ROS的预防效果。研究结果将为MPI作为表面活性剂的应用开辟新的领域,这些表面活性剂富含营养药品和植物化学物质,具有优越的功能优势、生物利用度和抗氧化潜力。
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引用次数: 2
Acute and subacute in vivo safety assessment of developed chitosan derivatives for food applications 用于食品应用的壳聚糖衍生物的急性和亚急性体内安全性评估
IF 1.9 Pub Date : 2023-07-20 DOI: 10.1016/j.fhfh.2023.100145
T.P. Punarvasu, K.V. Harish Prashanth

The acute and subacute studies of two chitosan derivatives was conducted by oral administration on Swiss albino mice. Chitosan soluble derivatives were prepared by depolymerization method using potassium persulfate. 13C NMR data have revealed that Low Molecular Weight Chitosan (LMWC) has higher (∼70%) ‘acetylated’ residues and Self Assembled Chitosan Microparticles (SAMC) consists of ‘deacetylated’ residues. For acute toxicity study, a single dose of two concentrations 2000 and 5000 mg/kg bw of the chitosan derivatives (LMWC, or SAMC) was given orally to healthy mice. Results indicated that the LD50 value for chitosan derivatives was greater than 5000 mg/kg bw. In the sub-acute toxicity studies, administration of concentrations 1000 and 2000 mg/kg bw dose of chitosan derivatives (repeated daily dose for 28 days) also did not reveal any toxicological changes in clinical observations, viz. relative organs, body weight, food consumption, biochemical parameters studied, antioxidant markers, and histopathological studies has been compared with control group. Together, present systematic study supports the oral administration of non-viscous and soluble chitosan derivatives (LMWC & SAMC) will have no toxicity may be safe to use in food and pharma applications.

通过口服两种壳聚糖衍生物对瑞士白化小鼠的急性和亚急性作用研究。采用过硫酸钾解聚法制备壳聚糖可溶性衍生物。13C核磁共振数据表明,低分子量壳聚糖(LMWC)具有较高(~ 70%)的乙酰化残基,而自组装壳聚糖微粒(SAMC)由“去乙酰化”残基组成。在急性毒性研究中,健康小鼠口服两种浓度(2000和5000 mg/kg bw)的壳聚糖衍生物(LMWC或SAMC)。结果表明,壳聚糖衍生物的LD50值大于5000 mg/kg bw。在亚急性毒性研究中,给药浓度为1000和2000 mg/kg bw的壳聚糖衍生物(每天重复给药28天)在临床观察中也没有发现任何毒理学变化,即相对器官,体重,食物消耗,研究的生化参数,抗氧化标志物和组织病理学研究与对照组相比。总之,本系统研究支持口服无粘性和可溶性壳聚糖衍生物(LMWC &SAMC)将没有毒性,可安全用于食品和制药应用。
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引用次数: 0
期刊
Food Hydrocolloids for Health
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