Food Hydrocolloids for Health最新文献_第4页

The action of Poria cocos polysaccharides against non-alcoholic fatty liver disease: A preliminary study 茯苓多糖抗非酒精性脂肪肝作用的初步研究

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-07-23 DOI: 10.1016/j.fhfh.2025.100234

Rui Zhou , Qinting Chen , Jie Mo , Meizhen Liu , Ka Wu , Chao Guo

Non-alcoholic fatty liver disease (NAFLD) is a significant public health challenge owing to its current prevalence. Basic and clinical evidence indicates that pyroptosis is responsible for the development of NAFLD to non-alcoholic steatohepatitis. Our previous findings suggested that Poria cocos polysaccharides (PCP) exert promising anti-liver injury benefits. However, the anti-NAFLD action of PCP via the modulation of pyroptosis remains untested. In this study, a network pharmacology- and molecular docking-based approach was used to determine the anti-NAFLD activities and mechanisms of PCP prior to in vitro or in vivo. Based on these bioinformatics data, 31 intersecting genes in PCP (483 target genes), NAFLD (1445 target genes), and pyroptosis (905 target genes) were identified via network pharmacology analysis, and a total of 16 key genes in PCP against NAFLD through the modulation of pyroptosis were determined. Further enrichment analysis revealed the detailed anti-NAFLD functions and molecular mechanisms of PCP. Molecular docking simulations were used to identify the spatial binding features between PCP and the target proteins related to pyroptosis. This study determined the pyroptosis-related cluster genes that act with PCP against NAFLD, thereby offering preliminary evidence to support PCP’s potential in treating NAFLD. Additionally, we identified the possible underlying pyroptotic mechanisms for future experimental validations.

非酒精性脂肪性肝病（NAFLD）是一个重大的公共卫生挑战，由于其目前的流行。基础和临床证据表明，焦亡是NAFLD发展为非酒精性脂肪性肝炎的原因。我们的研究结果表明茯苓多糖（PCP）具有良好的抗肝损伤作用。然而，PCP通过调节焦亡的抗nafld作用尚未得到验证。在本研究中，采用基于网络药理学和分子对接的方法来确定PCP在体外或体内的抗nafld活性和机制。基于这些生物信息学数据，通过网络药理学分析，鉴定出PCP（483个靶基因）、NAFLD（1445个靶基因）和焦亡（905个靶基因）中31个交叉基因，确定了PCP通过调节焦亡对抗NAFLD的16个关键基因。进一步的富集分析揭示了PCP抗nafld的详细功能和分子机制。通过分子对接模拟，确定PCP与焦亡相关靶蛋白之间的空间结合特征。本研究确定了与PCP一起作用于NAFLD的焦热相关簇基因，从而为支持PCP治疗NAFLD的潜力提供了初步证据。此外，我们为未来的实验验证确定了可能的潜在热亡机制。

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引用次数: 0

Pectins mitigate Candidalysin-induced gut barrier disruption and inflammation in vitro in a degree of methyl-esterification-dependent manner 果胶在体外以一定程度的甲基酯化依赖方式减轻念珠菌素诱导的肠道屏障破坏和炎症

IF 5.1 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-07-23 DOI: 10.1016/j.fhfh.2025.100232

Naschla Gasaly , Xiaochen Chen , Luis Silva-Lagos , Isaura Beatriz Borges Silva , Marcela A. Hermoso , Paul de Vos

Pectin, a dietary fiber, exhibits anti-inflammatory properties influenced by its degree of methyl-esterification (DM). Inflammatory bowel disease (IBD) is characterized by chronic inflammation due to a compromised epithelial barrier, dysregulated microbiota, and an overactive immune response. Beyond bacterial dysbiosis, recent research emphasizes the gut mycobiota, particularly Candida albicans, in IBD progression. C. albicans is frequently elevated in IBD patients and secretes candidalysin (CaLysin), a cytolytic toxin that disrupts epithelial barrier integrity. This study evaluates the protective effects of lemon-derived pectins with low (DM18) and high (DM88) DM against CaLysin-induced epithelial-stress in vitro. T84 cell monolayers were pre-treated with pectins prior to CaLysin challenge. CaLysin impaired barrier function, increased lactate dehydrogenase (LDH) release, and pro-inflammatory cytokines (e.g., IL-8, IL-33), while downregulating tight junction proteins (Claudin-1, Occludin) and tissue repair markers such as Retinaldehyde dehydrogenase 1 (ALDH1A1) and Amphiregulin (AREG). Both pectins mitigated these effects, preserving barrier integrity, reducing LDH release, and cytokine expression (e.g., IL-8, IL-13, IL-18, CCL20). Pectins also upregulated tight junction proteins (Claudin-1, Occludin, Zonula Occludens-1) at mRNA and protein levels in a DM-dependent manner and enhanced tissue repair genes. These findings highlight the potential of pectins, particularly those with low-DM (DM18), in protecting against CaLysin-induced gut epithelial damage.

果胶是一种膳食纤维，其抗炎特性受其甲基酯化程度（DM）的影响。炎症性肠病（IBD）的特征是由上皮屏障受损、微生物群失调和过度活跃的免疫反应引起的慢性炎症。除了细菌生态失调，最近的研究强调肠道菌群，特别是白色念珠菌，在IBD的进展中。白色念珠菌在IBD患者中经常升高，并分泌念珠菌素（CaLysin），这是一种破坏上皮屏障完整性的细胞溶解毒素。本研究评估了低（DM18）和高（DM88） DM的柠檬衍生果胶对calysin诱导的体外上皮应激的保护作用。在CaLysin攻毒前，用果胶对T84细胞单层进行预处理。CaLysin损伤屏障功能，增加乳酸脱氢酶（LDH）释放和促炎细胞因子（如IL-8， IL-33），同时下调紧密连接蛋白（Claudin-1, Occludin）和组织修复标志物，如视黄醛脱氢酶1 （ALDH1A1）和双调节蛋白（AREG）。两种果胶都减轻了这些影响，保持屏障完整性，减少LDH释放和细胞因子表达（例如，IL-8, IL-13, IL-18, CCL20）。果胶还以dm依赖的方式上调紧密连接蛋白（Claudin-1、Occludin、Zonula Occludens-1）的mRNA和蛋白水平，并增强组织修复基因。这些发现强调了果胶的潜力，特别是那些低dm （DM18）的果胶，在防止calysin诱导的肠道上皮损伤方面。

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引用次数: 0

Moringa Oleifera as a multifunctional bioresource: Nutritional, medicinal and its pickering emulsifying potential 辣木作为一种多功能生物资源：营养、药用及其酸洗乳化潜力

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-07-17 DOI: 10.1016/j.fhfh.2025.100231

Namrah Azmi , Andrew Akanno , Charlotte Jacobsen , Jon Otto Fossum

Moringa Oleifera is a versatile plant that has garnered considerable attention for its diverse applications. The nutritional content and bioactive compounds present in M. oleifera seeds and leaves make it a promising candidate for use in the food and pharmaceutical industries. While numerous traditional and scientific claims exist regarding its benefits, many remain unsubstantiated. Therefore, a critical and comprehensive evaluation of the available literature is essential for advancing the development of valuable applications. This review examines the reported economic significance of M. oleifera across various sectors, traditional uses across regions, and its nutritional and medicinal potential. Particular attention is given to its application in Pickering emulsions, emphasizing its capacity to serve as a sustainable and bio-based emulsifier. The review also explores the influence of extraction methods on protein functionality and highlights future prospects for incorporating M. oleifera-based emulsifiers in food, cosmetic, and pharmaceutical formulations.

辣木是一种多用途植物，因其多种用途而受到广泛关注。油橄榄种子和叶片中的营养成分和生物活性化合物使其在食品和制药工业中具有广阔的应用前景。虽然关于它的好处存在着许多传统和科学的说法，但许多说法仍未经证实。因此，对现有文献进行批判性和全面的评估对于推进有价值应用的开发至关重要。本文综述了报道的油橄榄在不同部门的经济意义、不同地区的传统用途以及其营养和药用潜力。特别关注其在皮克林乳剂中的应用，强调其作为可持续和生物基乳化剂的能力。综述还探讨了提取方法对蛋白质功能的影响，并强调了在食品、化妆品和药物配方中加入油橄榄乳化剂的未来前景。

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引用次数: 0

Effect of rare sugars on physical and sensory properties of doughs and biscuits 稀有糖对面团和饼干物理和感官特性的影响

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-07-16 DOI: 10.1016/j.fhfh.2025.100230

Ana Maria Gomez-Betancur , Stella Lignou , Beril Pinarli , Victoria Norton , Julia Rodriguez-Garcia

Replacing sucrose in baked products is challenging because of its unique contribution to texture and sweetness. Rare sugars like allulose and tagatose show potential as substitutes, displaying similar sweetness and acting as bulking agents. Although allulose and tagatose are epimers, it is unknown if they induce different behaviours on dough and biscuit characteristics. This study aimed to compare the impact of allulose and tagatose on thermal, rheological properties of dough, and on physical and sensory characteristics of biscuits. Four formulations were prepared using sucrose, fructose, allulose, and tagatose. Differential scanning calorimetry was performed on wheat flour-sugar solution mixtures, while rheological and texture analyses were performed on doughs. For biscuits, moisture content, water activity, dimensions, colour, texture, and sensory analysis were evaluated. Thermograms indicated that allulose and tagatose delayed the starch gelatinisation temperature (∼82 °C) but to a lesser extent than sucrose (94.5 °C). Doughs with tagatose were approximately 54 % harder than those with sucrose, reflecting in higher complex modulus values during early-heating stages versus fructose, allulose or sucrose. The lower solubility of tagatose led to more system mobility and water interactions with wheat flour polymers, resulting in biscuits with lower spreading (7 mm), hardness (14.3 N) and increased moisture (8.4 %) compared to sucrose biscuits (8.7 mm, 16.9 N, 2.7 %, respectively). Biscuits made with allulose and fructose demonstrated intermediate moisture (∼ 6 %) and diameter (∼ 7.4 mm), a high browning index (∼ 27.3), and texture similar to sucrose biscuits. These results suggest that despite having similar structures, allulose is a better sucrose replacer for biscuits than tagatose.

在烘焙产品中替代蔗糖是一项挑战，因为它对口感和甜味有独特的贡献。罕见的糖，如铝质糖和塔格糖，显示出作为替代品的潜力，显示出类似的甜味和作为膨化剂的作用。虽然allulose和tagagose都是修饰物，但它们是否会对面团和饼干的特性产生不同的影响尚不清楚。本研究旨在比较铝纤维素和塔格糖对面团的热、流变特性以及饼干的物理和感官特性的影响。采用蔗糖、果糖、铝纤维素和塔格糖制备了四种配方。对面粉-糖溶液混合物进行差示扫描量热分析，对面团进行流变学和质地分析。对饼干的水分含量、水活度、尺寸、颜色、质地和感官分析进行了评估。热图显示，allulose和tagatose延迟了淀粉糊化温度（~ 82°C），但程度低于蔗糖（94.5°C）。添加塔格糖的面团比添加蔗糖的面团硬度约54%，这反映出在加热早期，与果糖、allulose或蔗糖相比，面团的复合模数值更高。塔格糖较低的溶解度导致了更多的系统迁移率和水与小麦粉聚合物的相互作用，导致饼干与蔗糖饼干（分别为8.7 mm, 16.9 N, 2.7%）相比，饼干的铺展度（7 mm）较低，硬度（14.3 N）较低，水分（8.4%）较高。由纤维素和果糖制成的饼干含水量适中（~ 6%），直径适中（~ 7.4毫米），褐变指数高（~ 27.3），质地与蔗糖饼干相似。这些结果表明，尽管具有相似的结构，allulose是一个更好的替代蔗糖饼干比塔格糖。

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引用次数: 0

Fungal biopolymer-based nanoparticles for wound healing: Mechanisms, applications, and future perspectives 真菌生物聚合物纳米颗粒用于伤口愈合：机制、应用和未来展望

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-06-27 DOI: 10.1016/j.fhfh.2025.100229

Kaakarlu Shivakumar Vinanthi Rajalakshmi , Balamuralikrishnan Balasubramanian , Hemanth Hinnakki , Arun Meyyazhagan , Wen-Chao Liu , Manikantan Pappuswamy , Hesam Kamyab , Daniel Simancas-Racines , Kuppusamy Alagesan Paari

Fungal derived biopolymers have emerged as a promising alternative to the existing synthetic materials and have gained heightened interest in wound healing platforms due to their unique properties, such as durability, biodegradability, biocompatibility, low-toxicity, non-immunogenicity, and analogy to the native extracellular matrix. Major fungal biopolymers such as chitin, chitosan, β-glucan, mannan, and pullulans offer several biomedical and clinical advantages in wound healing to remodel the injured tissue, making them suitable for accelerating the various phases of wound healing. These biopolymers not only support cell proliferation, angiogenesis, and tissue remodelling but also serve as effective carriers for controlled drug delivery, enhancing the efficacy of therapeutic agents to accelerate the cellular responses at the wound site. The review also outlines the biological processes involved in various phases of wound healing to provide insight into future explorations in developing optimized wound dressings that ensure maximal reduction of inflammation and allow skin to remodulate. Fungal-mediated nanoparticles and hybrid nanocomposites have further improved the functional performance of wound dressings by providing increased mechanical stability, biocompatibility, and targeted bioactivity. Collectively, these findings highlight the significant role of fungal biopolymer-based nanoparticles as a novel, sustainable, and effective regime for advanced wound management.

真菌衍生的生物聚合物已经成为现有合成材料的一个有希望的替代品，并且由于其独特的特性，如耐久性，生物可降解性，生物相容性，低毒性，非免疫原性，以及与天然细胞外基质的相似性，在伤口愈合平台中获得了高度的兴趣。主要的真菌生物聚合物，如几丁质、壳聚糖、β-葡聚糖、甘露聚糖和普鲁兰，在伤口愈合方面提供了几种生物医学和临床优势，可以重塑受伤组织，使它们适合于加速伤口愈合的各个阶段。这些生物聚合物不仅支持细胞增殖、血管生成和组织重塑，而且还作为有效的药物递送载体，增强治疗药物的功效，加速伤口部位的细胞反应。该综述还概述了涉及伤口愈合各个阶段的生物学过程，为开发优化的伤口敷料的未来探索提供见解，以确保最大限度地减少炎症并允许皮肤调节。真菌介导的纳米颗粒和混合纳米复合材料通过提供更高的机械稳定性、生物相容性和靶向生物活性，进一步改善了伤口敷料的功能性能。总的来说，这些发现强调了真菌生物聚合物纳米颗粒作为一种新颖、可持续和有效的伤口处理方案的重要作用。

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引用次数: 0

Impact of wall materials on the physicochemical properties of spray-dried microencapsulated soybean oil bodies 壁材对喷雾干燥微囊化豆油体理化性质的影响

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-06-22 DOI: 10.1016/j.fhfh.2025.100228

Grace Asantewaa Twumasi , Wipavadee Sangadkit , Nitjaree Manareet , Aunchalee Aussanasuwannakul , Toya Ishii , Jiraporn Sirison

Soybean oil bodies (SOB) are naturally occurring emulsions with promising applications in food formulations. However, their sensitivity to environmental factors such as moisture, oxidation, and temperature fluctuations, coupled with their native instability, makes them difficult to incorporate into food products. This necessitates effective encapsulation strategies to preserve their bioactive properties, extend shelf life, and improve processability. This study aimed to encapsulate SOB using a spray drying technique with maltodextrin, whey protein isolate, and soy lecithin as wall materials. The encapsulation efficiency (56.43 - 85.41%) demonstrated the effective retention of oil bodies within the microparticles. The resulting powders were further characterized for powder yield, moisture content, water activity, color, wettability, solubility, hygroscopicity, particle size, surface charge, and morphological properties. SOB-maltodextrin microparticles showed higher yield and exhibited lower wettability time, indicating improved encapsulation efficiency and enhanced reconstitution ability. The whey protein isolate-based microparticles exhibited higher solubility (87.65 - 88.62%) and the smallest particle size, reflecting improved emulsification and stabilization properties, whereas soy lecithin-based formulations showed higher absolute surface charge (37.79 - 45.91 mV), lower moisture content, and reduced water activity, indicating superior stability. Spray-dried powders demonstrated good reconstitution properties, making them suitable for food applications. These findings highlight the potential of spray-drying, along with the choice of wall material, as key factors in the effective encapsulation of SOB, paving the way for the development of more stable, functional, and sustainable food products.

大豆油体（SOB）是一种天然乳剂，在食品配方中具有广阔的应用前景。然而，它们对湿度、氧化和温度波动等环境因素的敏感性，加上它们本身的不稳定性，使得它们很难融入食品中。这就需要有效的封装策略来保持它们的生物活性，延长保质期，提高可加工性。本研究以麦芽糖糊精、分离乳清蛋白和大豆卵磷脂为壁材，采用喷雾干燥技术对SOB进行包封。包封率（56.43 ~ 85.41%）表明油体在微颗粒内的有效滞留。对所得粉末的产粉率、水分含量、水活度、颜色、润湿性、溶解度、吸湿性、粒径、表面电荷和形态特性进行了进一步表征。sob -麦芽糊精微颗粒产率较高，润湿时间较短，表明包封效率提高，重构能力增强。以乳清蛋白为基础的微颗粒具有更高的溶解度（87.65 ~ 88.62%）和最小的粒径，反映了乳化和稳定性能的改善；而以大豆卵磷脂为基础的微颗粒具有更高的绝对表面电荷（37.79 ~ 45.91 mV）、更低的水分含量和更低的水活度，表明了更强的稳定性。喷雾干粉表现出良好的重构性能，使其适合于食品应用。这些发现突出了喷雾干燥的潜力，以及壁材的选择，是有效封装SOB的关键因素，为开发更稳定、功能更强、可持续的食品铺平了道路。

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引用次数: 0

Beta-glucan-enriched diets improve immune function, antioxidant activity, and survivability in challenged oysters 富含β -葡聚糖的饮食可以提高牡蛎的免疫功能、抗氧化活性和存活率

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-06-16 DOI: 10.1016/j.fhfh.2025.100227

Gustavo Waltzer Fehrenbach , João Rui Tanoeiro , Robert Pogue , Frank Carter , Marco F.L. Lemos , Patrick Murray , Declan Devine , Emanuele Rezoagli , Ian Major , Emma J. Murphy

Beta-glucans are bioactive polysaccharides with immunomodulatory and hydrocolloid properties. This study explores the potential of beta-glucans extracted from mushroom waste to enhance oyster (Crassostrea gigas) immunity and quality, providing a sustainable alternative to conventional aquaculture interventions. Beta-glucan supplementation led to a 100 % survival rate in treated groups compared to 70 % in the bacteria-only group (p = 0.024). Flow cytometry revealed a significant reduction in viable hemocytes in the beta-glucan group post-infection, suggesting modulation of inflammation. Protein content in gills, mantle, and digestive tissues increased by up to 2-fold in beta-glucan-fed oysters versus controls. Antioxidant activity, assessed by FRAP assay, was 25–40 % higher in the mantle and digestive tract if beta-glucan groups. Bacteriostatic assays demonstrated a marked reduction in Vibrio sp. Counts in tissues, particularly in the digestive tract, with bacterial load similar to uninfected controls. These findings highlight the dual functionality of beta-glucans as both immunomodulators and hydrocolloids, with implications for improving aquaculture sustainability and food safety. Further research should explore feeding behaviour, gut transit time, and nutrient absorption to optimize beta-glucan application in commercial shellfish production.

葡聚糖是具有免疫调节和水胶体特性的生物活性多糖。本研究探讨了从蘑菇废物中提取β -葡聚糖的潜力，以提高牡蛎（长牡蛎）的免疫力和质量，为传统水产养殖干预提供可持续的替代方案。补充β -葡聚糖导致治疗组的存活率为100%，而仅细菌组的存活率为70% （p = 0.024）。流式细胞术显示感染后β -葡聚糖组活血细胞显著减少，提示炎症调节。喂食β -葡聚糖的牡蛎的鳃、膜和消化组织中的蛋白质含量比对照组增加了2倍。经FRAP测定，β -葡聚糖组在肠膜和消化道的抗氧化活性高25 - 40%。抑菌试验显示，组织中，特别是消化道中的弧菌计数明显减少，细菌负荷与未感染的对照组相似。这些发现强调了β -葡聚糖作为免疫调节剂和水胶体的双重功能，对提高水产养殖的可持续性和食品安全具有重要意义。进一步的研究应探讨摄食行为、肠道转运时间和营养吸收，以优化β -葡聚糖在商业贝类生产中的应用。

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引用次数: 0

The thirst-quenching capacity of carbonated thickened drinks 碳酸加厚饮料的解渴能力

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-06-13 DOI: 10.1016/j.fhfh.2025.100226

Ruth Picó-Munyoz, Amparo Tarrega, Laura Laguna

Thickened drinks can be prescribed to ensure the safety of individuals with swallowing difficulties. However, these beverages, especially those with starch-based thickeners, are often less appealing because of their texture and taste. Previous research has indicated that carbonation in water can improve beverage likeability and stimulate muscular activity, potentially helping in safer swallowing. This study investigates the potential of adding carbonation to thickened drinks to enhance oral hydration and alleviate dry mouth and thirst sensations. Nine different water samples prepared with or without a thickener (xanthan gum-based or starch-based) and with still or carbonated water (powder- sparkling water and sparkling commercial water) were studied. Oral moisture, dry mouth, and thirst-quenching sensations were measured before, immediately after, and 5 min after consumption. The two types of carbonation created resulted in different distribution of bubbles. Oral moisture was reduced after consuming thickened water. In addition, the thickened water, with or without carbonation, did not alleviate thirst or dry mouth. Despite the potential safety benefits of carbonation, it did not improve thirst or dry mouth sensations. Future research should explore other stimuli to enhance thirst-quenching capacity, like flavour addition to carbonation to enhance adherence to thickened beverages and body stimulation.

可以规定加厚饮料，以确保有吞咽困难的人的安全。然而，这些饮料，尤其是那些含有淀粉基增稠剂的饮料，由于它们的质地和味道，往往不那么吸引人。先前的研究表明，水中的碳酸可以提高饮料的亲和力，刺激肌肉活动，可能有助于更安全的吞咽。本研究探讨了在增稠饮料中添加碳酸以增强口服水合作用、缓解口干和口渴感觉的潜力。研究了添加或不添加增稠剂（黄原胶基或淀粉基）、无水或碳酸水（气泡水和泡沫商业水）制备的9种不同水样。在食用前、食用后和食用后5分钟分别测量口腔水分、口干和解渴感觉。这两种类型的碳酸化导致气泡的分布不同。饮用增稠水后，口腔水分减少。此外，加厚的水，无论是否加碳酸，都不能缓解口渴或口干。尽管碳酸饮料具有潜在的安全益处，但它并不能改善口渴或口干的感觉。未来的研究应该探索其他刺激来增强解渴能力，比如在碳酸饮料中添加风味来增强对增稠饮料的依从性和身体刺激。

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引用次数: 0

Role of oral probiotic supplementation on gut permeability in obesity: A systematic review of randomized controlled trials 口服益生菌补充剂对肥胖患者肠道通透性的作用：一项随机对照试验的系统综述

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-06-06 DOI: 10.1016/j.fhfh.2025.100225

Alpha Fardah Athiyyah , Triska Susila Nindya , Reza Gunadi Ranuh , Andy Darma , Khadijah Rizky Sumitro , Purwo Sri Rejeki , Lilik Djuari , Subijanto Marto Sudarmo , Rina Agustina

Background

Obesity is a chronic condition and a global epidemic, associated with impaired intestinal permeability owing to dysbiosis. Gut microbiota reportedly plays a potential role in obesity treatment. Probiotics have emerged as the most widely used approach for treating dysbiosis. This study explored the effect of oral probiotic supplementation on intestinal permeability in individuals with obesity.

Methods

A Systematic review was conducted in accordance with Preferred Reporting Items for Systematic Reviews and Meta-Analyses. PubMed, ScienceDirect, PLOS One, and Cochrane databases were searched to identify articles published between 2014 and September 2024. The Cochrane risk-of-bias tool for randomized trials was used to assess publication bias.

Results

A total of 690 human RCTs (randomized controlled trials) were identified, of which nine were eligible for this review. Probiotics (Akkermansia, Bifidobacterium, Enterococcus, Lactobacillus, Streptococcus, and a combination of Saccharomyces yeast) used for over 8 weeks may decrease gut permeability outcomes, including plasma zonulin, fecal zonulin, plasma or serum LPS, urinary lactulose, and urinary mannitol; however, BMI (body mass index) levels exhibited inconsistent measurements across all groups.

Conclusions

Probiotic supplementation for a minimum of 8 weeks may reduce gut permeability. However, further studies are required to develop standardized protocols for probiotic strains, dosages, durations, and delivery methods, to better understand their effects on intestinal permeability and related outcomes in individuals with obesity.

背景：肥胖是一种慢性疾病，是一种全球性的流行病，与生态失调引起的肠道通透性受损有关。据报道，肠道微生物群在肥胖治疗中发挥着潜在的作用。益生菌已成为治疗生态失调最广泛使用的方法。本研究探讨了口服益生菌补充剂对肥胖个体肠道通透性的影响。方法按照系统评价和meta分析的首选报告项目进行系统评价。检索了PubMed、ScienceDirect、PLOS One和Cochrane数据库，以确定2014年至2024年9月之间发表的文章。采用Cochrane随机试验风险偏倚工具评估发表偏倚。结果共纳入690项人类随机对照试验（rct），其中9项符合本综述。益生菌（阿克曼菌、双歧杆菌、肠球菌、乳酸杆菌、链球菌和酵母菌的组合）使用超过8周可能会降低肠道通透性结果，包括血浆带蛋白、粪便带蛋白、血浆或血清LPS、尿乳果糖和尿甘露醇；然而，BMI（身体质量指数）水平在所有组中显示出不一致的测量结果。结论补充益生菌至少8周可降低肠道通透性。然而，需要进一步的研究来制定益生菌菌株、剂量、持续时间和给药方法的标准化方案，以更好地了解它们对肥胖个体肠道通透性和相关结局的影响。

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引用次数: 0

Impact of partial enzymatic hydrolysis on the transport and uptake of SPI nanoparticles post-digestion 部分酶解对消化后SPI纳米颗粒运输和摄取的影响

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-06-01 DOI: 10.1016/j.fhfh.2025.100223

Ling Chen , Yuan Lv , Xiaoyong Wang , Maoshen Chen , Hui Zhang

Despite extensive research on protein-based nanoparticles for nutrient delivery, the structural features that govern bile salt interactions and subsequently enhance intestinal absorption and metabolic transformation remain insufficiently clarified. In this study, soy protein isolate nanoparticles enzymatically modified by Alcalase, Neutrase, and Flavorzyme (SPIH-A@NP, SPIHN@NP, SPIH-F@NP) were constructed as structural models to explore the relationship between nanoparticle interfacial properties, bile salt adsorption, and nutrient transport efficiency, using simulated gastrointestinal digestion and Caco-2/HT29 co-culture models. Compared with undigested nanoparticles and free β-carotene, digested nanoparticles exhibited significantly improved cellular uptake and transport efficiencies. Among them, SPIHN@NP and SPIH-F@NP retained more hydrophobic peptides and acidic subunits from 11S globulin, which enhanced bile salt adsorption, maintained smaller particle sizes post-digestion, and facilitated more efficient delivery of β-carotene and its metabolites. Additionally, the digestion process altered uptake pathways, with macropinocytosis contributing more prominently post-digestion. These findings provide mechanistic insight into structure–function relationships that can guide the rational design of protein-based nanocarriers for targeted absorption and metabolic modulation of lipophilic nutrients.

尽管基于蛋白质的纳米颗粒用于营养输送的研究广泛，但控制胆盐相互作用并随后增强肠道吸收和代谢转化的结构特征仍未得到充分阐明。本研究通过模拟胃肠道消化和Caco-2/HT29共培养模型，构建Alcalase、Neutrase和Flavorzyme （SPIH-A@NP, SPIHN@NP, SPIH-F@NP）酶修饰的大豆分离蛋白纳米颗粒作为结构模型，探讨纳米颗粒界面特性、胆盐吸附和营养物质运输效率之间的关系。与未消化的纳米颗粒和游离β-胡萝卜素相比，消化的纳米颗粒表现出显著提高的细胞摄取和运输效率。其中SPIHN@NP和SPIH-F@NP从11S球蛋白中保留了更多的疏水肽和酸性亚基，增强了胆盐的吸附，在消化后保持更小的粒径，促进了β-胡萝卜素及其代谢物的更有效递送。此外，消化过程改变了摄取途径，消化后巨噬细胞增多作用更为突出。这些发现提供了结构-功能关系的机制见解，可以指导基于蛋白质的纳米载体的合理设计，以靶向吸收和亲脂性营养物质的代谢调节。

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引用次数: 0