Food Hydrocolloids for Health最新文献_第6页

Emulsion-enhanced synergy of walnut-derived hexapeptide (EPEVLR) and DHA in mitigating D-galactose-induced cognitive decline in mice 乳剂增强核桃衍生六肽（EPEVLR）和DHA在减轻d -半乳糖诱导的小鼠认知能力下降中的协同作用

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-04-17 DOI: 10.1016/j.fhfh.2025.100215

Like Lin , Li Zhang , Cong Li , Lihua Jin , Rui Wang , Yu Shu , Bang Chen , Yehua Shen

This study explored the synergistic effects of walnut-derived peptide (Glu-Pro-Glu-Val-Leu-Arg, EPEVLR) and docosahexaenoic acid (DHA) on ameliorating D-galactose (D-gal) induced cognitive dysfunction in mice. EPEVLR and DHA were integrated using ultrasonic mixing at a 2:1 molar ratio, resulting in a stable water-in-oil (W/O) emulsion labeled DHA@EP. DHA@EP was more effective than DHA or EPEVLR alone in alleviating D-gal-induced mice cognitive deficits. The underlying mechanisms included reducing oxidative stress, mitigating neuroinflammation, and stabilizing the cholinergic system. Structural characterization and theoretical calculations confirmed that EPEVLR and DHA formed a stable emulsion with droplet diameters below 10 μm, driven by hydrogen bonding between the nitrogen (N) and oxygen (O) atoms of EPEVLR and the hydrogen (H) atoms of DHA. In vitro digestion simulation experiments indicated that the W/O emulsion structure of DHA@EP significantly enhanced the intestinal stability of EPEVLR, likely due to the protective effect of the oil phase against enzymatic degradation in the gastrointestinal tract. These findings highlight the potential of DHA@EP as a functional food ingredient for cognitive improvement and provide insights into the synergistic use of bioactive peptides and fatty acids.

本研究探讨核桃衍生肽（Glu-Pro-Glu-Val-Leu-Arg， EPEVLR）和二十二碳六烯酸（DHA）对d -半乳糖（D-gal）诱导的小鼠认知功能障碍的协同作用。将EPEVLR和DHA以2:1的摩尔比进行超声混合，得到稳定的油包水（W/O）乳液，标记为DHA@EP。DHA@EP在缓解d -gal诱导的小鼠认知缺陷方面比单独使用DHA或EPEVLR更有效。潜在的机制包括减少氧化应激，减轻神经炎症，稳定胆碱能系统。结构表征和理论计算证实，在EPEVLR的氮(N)、氧(O)原子与DHA的氢(H)原子之间的氢键驱动下，EPEVLR与DHA形成了粒径小于10 μm的稳定乳液。体外消化模拟实验表明，DHA@EP的W/O乳剂结构显著增强了EPEVLR的肠道稳定性，这可能是由于油相对胃肠道酶降解的保护作用。这些发现突出了DHA@EP作为一种功能性食品成分对认知改善的潜力，并为生物活性肽和脂肪酸的协同使用提供了见解。

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引用次数: 0

Development and characterization of edible film containing keratin nanocarriers loaded with N. nucifera seedpod extract 含角蛋白纳米载体的可食膜的制备与表征

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-04-17 DOI: 10.1016/j.fhfh.2025.100216

Hina Fayaz Bhat , Zarka Nasir , Sheza Farooq , Zuhaib F. Bhat , Syed Mudasir Andrabi , Abderrahmane Aït-Kaddour

Edible films prepared from organic macromolecules have evolved as sustainable and biodegradable alternatives to standard petroleum-based packaging. The present study aimed to develop a novel carrageenan-based bioactive film using keratin nanocarriers loaded with N. nucifera seedpod extract (KNP-Ex). An ultrasonication-based method was used to prepare the nanocarriers using the keratin derived from goat hairs and the extract from N. nucifera seedpod extract, a waste-to-wealth concept. The films containing keratin nanocarriers (KNP) and extract-loaded keratin nanocarriers (KNP-Ex) were compared with the control films without any nanocarriers. The films were characterized for various physicochemical (such as SDS-PAGE, LC/MS, SEM, TEM, FTIR, and TGA analysis), physicomechanical (thickness, tensile strength, surface analysis, biodegradability, transparency, and solubility) and bioactive properties [antioxidant (DPPH-radical scavenging assay) and antimicrobial (disk diffusion assay)]. The results of our study indicate the potential of keratin nanocarriers as payloads to infuse bioactive properties and modify the mechanical and functional characteristics of the film. This film can provide fundamental protective functions and can be applied to improve the storage quality of foods.

由有机大分子制备的可食用薄膜已经发展成为标准石油基包装的可持续和可生物降解的替代品。本研究旨在利用角蛋白纳米载体，制备一种新型角蛋白基角叉菜胶生物活性膜。以山羊毛角蛋白为原料，利用废物转化为财富的理念，采用超声法制备纳米载体。将含有角蛋白纳米载体（KNP）的膜和提取负载角蛋白纳米载体（KNP- ex）的膜与不含任何纳米载体的对照膜进行了比较。对膜进行了各种物理化学（如SDS-PAGE、LC/MS、SEM、TEM、FTIR和TGA分析）、物理力学（厚度、拉伸强度、表面分析、生物降解性、透明度和溶解度）和生物活性（抗氧化（dpph自由基清除试验）和抗菌（磁盘扩散试验））表征。我们的研究结果表明，角蛋白纳米载体作为有效载荷具有注入生物活性特性和改变膜的机械和功能特性的潜力。该膜可提供基本的保护功能，可用于提高食品的储存质量。

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引用次数: 0

Impact of microencapsulation on E. coli transcriptome under simulated gastric stress: Implications for oral fecal microbiota transplant delivery 微胶囊化对模拟胃应激下大肠杆菌转录组的影响：对口腔粪便微生物群移植递送的影响

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-04-15 DOI: 10.1016/j.fhfh.2025.100214

Jiayi Li , Yan Wang , Han Yu , Qinlin Zeng , Peijia Ye , Harold Corke , Arakkaveettil Farha Kabeer , Olivier Habimana

Fecal microbiota transplantation (FMT) constitutes a practical therapeutic approach for a range of gastrointestinal disorders; nonetheless, its predominant delivery method, colonoscopy, limits its broader application adoption. Oral FMT offers a less invasive alternative, but the harsh gastric environment necessitates a protective delivery system. This research investigated how well microencapsulation with chitosan and chitosan-genipin safeguards Escherichia coli in conditions that simulate gastric transit. Microfluidic encapsulation generated uniform microcapsules, and simulated gastrointestinal analysis revealed superior stability for chitosan-genipin over chitosan alone. RNA sequencing and bioinformatics showed that chitosan-genipin significantly reduced simulated gastric fluid-induced transcriptomic disturbances in E. coli, lowering differentially expressed genes compared to chitosan or non-encapsulated samples controls. These findings suggest chitosan-genipin microencapsulation is a promising method for non-invasive and effective oral fecal microbiota transplant delivery.

粪便微生物群移植（FMT）构成了一系列胃肠道疾病的实用治疗方法；然而，其主要的给药方法，结肠镜检查，限制了其广泛的应用。口服FMT提供了一种侵入性较小的替代方法，但恶劣的胃环境需要一个保护性的给药系统。本研究考察了壳聚糖和壳聚糖-基尼平微胶囊在模拟胃转运条件下对大肠杆菌的保护作用。微流控胶囊生成均匀的微胶囊，模拟胃肠道分析显示壳聚糖-基尼平比单独的壳聚糖具有更好的稳定性。RNA测序和生物信息学表明，与壳聚糖或未封装样品对照相比，壳聚糖-genipin显著降低了模拟胃液诱导的大肠杆菌转录组紊乱，降低了差异表达基因。这些研究结果表明壳聚糖-根瘤素微胶囊化是一种很有前途的无创、有效的口腔粪便微生物移植递送方法。

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引用次数: 0

Dietary bacterial cellulose modulates gut microbiota and increases bile acid excretion in high-fat diet-induced obese mice 在高脂肪饮食诱导的肥胖小鼠中，膳食细菌纤维素调节肠道微生物群并增加胆汁酸排泄

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-04-11 DOI: 10.1016/j.fhfh.2025.100213

Takao Nagano , Aaron Lelo Pambu , Yasuki Higashimura , Masataka Nakano , Takumi Nishiuchi

Bacterial cellulose (BC), with its unique and highly viscous nanofiber structure, was the focus of this study. We investigated BC supplementation's potential for body weight management and its effects on gut microbiota and bile acid metabolism in high-fat diet (HFD)-fed mice. Mice were categorized into four groups: BC-untreated group on a control-fat diet (CF), BC-untreated group on an HFD (UHF), medium BC-treated group on an HFD (MHF), and high BC-treated group on an HFD (HHF). Over 12 weeks, BC supplementation significantly reduced body weight gain, fat accumulation, and plasma total cholesterol levels compared to the UHF group. Metabolomic analysis revealed that BC intake upregulated the bile acid biosynthesis pathway. The fecal analysis confirmed that bile acid excretion was highest in the HHF group, with increased plasma bile acid levels. BC's bile acid-binding capacity was 3.2 times greater than that of cellulose, contributing to these metabolic effects. Gut microbiota analysis showed that BC increased beneficial bacteria, including Bacteroides and Ruminococcus, which are involved in polysaccharide metabolism. However, BC intake did not enhance short-chain fatty acid production. These findings highlight BC's potential as a dietary intervention for obesity and cholesterol management through its effects on bile acid metabolism and gut microbiota.

细菌纤维素（BC）具有独特的高粘性纳米纤维结构，是本研究的重点。我们研究了BC补充剂对高脂肪饮食（HFD）喂养小鼠体重管理的潜力及其对肠道微生物群和胆汁酸代谢的影响。小鼠被分为四组：bc -未处理组（CF）， bc -未处理组（UHF），中等bc -处理组（MHF）和高bc -处理组（HHF）。在12周内，与超高频组相比，补充BC显著降低了体重增加、脂肪积累和血浆总胆固醇水平。代谢组学分析显示，BC的摄入上调了胆汁酸的生物合成途径。粪便分析证实，HHF组胆汁酸排泄量最高，血浆胆汁酸水平升高。BC的胆汁酸结合能力是纤维素的3.2倍，有助于这些代谢作用。肠道菌群分析显示，BC增加了参与多糖代谢的有益菌群，包括拟杆菌和瘤胃球菌。然而，摄入BC并没有增加短链脂肪酸的产生。这些发现强调了BC通过其对胆汁酸代谢和肠道微生物群的影响，作为肥胖和胆固醇管理的饮食干预的潜力。

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引用次数: 0

Secretion of inflammatory mediators by human intestinal epithelial cells incubated with gastric digesta of emulsion gels containing capsaicinoids: Implication on gastric irritation 人肠上皮细胞与含有辣椒素的乳状凝胶的胃食糜孵育后分泌炎症介质：对胃刺激的影响

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-03-31 DOI: 10.1016/j.fhfh.2025.100212

Nan Luo , Frances M. Wolber , Harjinder Singh , Aiqian Ye

An in vitro method was developed to test gastric irritation by quantifying the secretion of interleukin-8 (IL-8) by human intestinal epithelial cells Caco-2 after incubation with gastric digesta of emulsion gels containing capsaicinoids (CAP) obtained from simulated dynamic gastric digestion. The emulsion gel structure was modified using different emulsifiers: whey proteins versus Tween 80. Results indicate that both the CAP and Tween 80 molecules were proinflammatory to Caco-2 cells and stimulated cells to produce IL-8. Gastric digesta from CAP-loaded Tween 80 emulsion gel stimulated significantly more IL-8 production than CAP-loaded whey protein emulsion gel, possibly because of the presence of Tween 80 and also, because more CAP molecules were released from Tween 80 emulsion gel during gastric digestion. Tween 80 emulsion gel had a loose structure; it was easily broken down into smaller pieces and had large amounts of oil droplet liberation from the protein matrix, which would promote the release of CAP molecules, leading to higher IL-8 production. On the other hand, whey-protein-coated oil droplets had strong connections with surrounding protein matrix and were well protected during gastric digestion; the release of CAP molecules was much less. This study suggests that by modifying the structure of the foods, the gastric digestion behaviour can be modified, which would affect the release behaviour of CAP molecules and influence gastric irritation / inflammation.

建立了一种体外方法，通过定量测定人肠上皮细胞Caco-2与模拟胃消化获得的含辣椒素（CAP）的乳状凝胶的胃食糜孵育后白细胞介素-8 （IL-8）的分泌，来检测胃刺激。采用乳清蛋白和吐温80两种乳化剂对乳凝胶结构进行了改性。结果表明，CAP和Tween 80分子均对Caco-2细胞具有促炎作用，并刺激细胞产生IL-8。与负载CAP的乳清蛋白乳液凝胶相比，负载CAP的Tween 80乳液凝胶的胃食糜明显刺激了更多的IL-8产生，这可能是因为Tween 80的存在，也可能是因为在胃消化过程中，Tween 80乳液凝胶释放了更多的CAP分子。Tween 80乳液凝胶结构松散；它很容易被分解成更小的碎片，并且有大量的油滴从蛋白质基质中解放出来，这将促进CAP分子的释放，从而导致更高的IL-8产量。另一方面，乳清蛋白包被的油滴与周围的蛋白质基质有较强的联系，在胃消化过程中受到较好的保护；CAP分子的释放要少得多。本研究表明，通过改变食物的结构，可以改变胃的消化行为，从而影响CAP分子的释放行为，从而影响胃的刺激/炎症。

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引用次数: 0

Sustainable mealworm tofu as a dietary strategy to prevent muscle atrophy induced by dexamethasone in cellular and animal models 可持续粉虫豆腐在细胞和动物模型中预防地塞米松引起的肌肉萎缩的饮食策略

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-03-21 DOI: 10.1016/j.fhfh.2025.100211

Eunyoung Oh , Min Hee Kim , Woo-Jae Park , Yookyung Kim

This study aims to evaluate the inhibitory effects of mealworm (Tenebrio molitor larva) tofu on dexamethasone (DEX)-induced muscle atrophy. Tofu was prepared using mealworm powder (SM), protein isolate (SMPI), and hydrolysate (SMPH), and compared with soybean-only tofu (S). The effects of these tofu ethanolic extracts were assessed in vitro using C2C12 cells and in vivo using C57BL/6 N mice fed a diet containing 15 % tofu under DEX-induced muscle atrophy conditions. Treatment with SM and SMPH significantly increased the myotube diameter and decreased the expression levels of muscle degradation-related mRNA genes and proteins in C2C12 cells. In animal model, SM and SMPH improved grip strength (0.036 and 0.043 N/g body weight, respectively) and enlarged cross-sectional area (1350 and 1270 μm², respectively) compared to the DEX-treated group on a normal diet (DEX CON: 0.031 N/g body weight and 1140 μm², respectively). SM and SMPH reduced levels of creatine phosphokinase (428 and 440 IU/L, respectively) and myoglobin (5.31 and 5.12 ng/mL, respectively) compared with those of DEX CON (821 IU/L and 8.37 ng/mL, respectively). Moreover, SM and SMPH suppressed mRNA and protein expression related to muscle degradation. These findings suggest that mealworms, particularly in the intact (SM) and protein hydrolysate (SMPH) forms, have considerable potential as alternative protein sources to replace soybeans in the diet, thereby preventing muscle atrophy and reducing protein breakdown.

本研究旨在评价粉虫（tenbrio molitor幼虫）豆腐对地塞米松（DEX）诱导的肌肉萎缩的抑制作用。采用粉虫粉（SM）、分离蛋白（SMPI）和水解产物（SMPH）制备豆腐，并与纯大豆豆腐(S)进行比较，在体外用C2C12细胞和体内用添加15%豆腐的C57BL/6 N小鼠在dex诱导的肌肉萎缩条件下评价这些豆腐乙醇提取物的作用。SM和SMPH处理显著增加了C2C12细胞的肌管直径，降低了肌肉降解相关mRNA基因和蛋白的表达水平。在动物模型中，与正常饲粮DEX处理组（DEX CON: 0.031 N/g体重和1140 μm2）相比，SM和SMPH提高了小鼠的握力（分别为0.036和0.043 N/g体重），增大了小鼠的截面积（分别为1350和1270 μm2）。与DEX CON（分别为821 IU/L和8.37 ng/mL）相比，SM和SMPH降低了肌酸磷酸激酶（分别为428和440 IU/L）和肌红蛋白（分别为5.31和5.12 ng/mL）的水平。此外，SM和SMPH抑制了与肌肉退化相关的mRNA和蛋白的表达。这些发现表明，粉虫，特别是完整粉虫（SM）和水解蛋白粉虫（SMPH）粉虫，有相当大的潜力作为替代饲料中大豆的蛋白质来源，从而防止肌肉萎缩和减少蛋白质分解。

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引用次数: 0

Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace 用海藻酸钠提高添加sim渣的高纤维面食的质量

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-03-14 DOI: 10.1016/j.fhfh.2025.100210

Dien Quang Long , The An Pham , Nu Minh Nguyet Ton , Thi Thu Tra Tran , Van Viet Man Le

Although sodium alginate (SA) has been used to improve pasta quality, its use in high-fiber pasta (HFP) has not been examined. Sim pomace powder (SPP), on the other hand, enhances dietary fiber and antioxidant levels in pasta formulations but reduces the textural, cooking, and sensory qualities of the product. To address these challenges, this study investigated the effects of SA (0–3 % of blend weight) on the physical properties of dough as well as textural and cooking qualities, predicted glycemic index (pGI), protein digestibility, and sensory acceptance of HFP enriched with SPP. The use of SA enhanced the water absorption, viscosity, gelatinization temperature, stickiness and stability of dough with increased fiber level. Augmentation in the breaking strength and distance of dried pasta was also observed. In contrast, a reduction in adhesiveness, hardness and chewiness of the cooked pasta was observed except for an increment in springiness. The cooking loss decreased while swelling capacity was enhanced. Compared to HFP without SA, the tensile strength and elongation rate of the counterpart with 0.75 % SA increased by 1.2 and 2.8 times, respectively; however, further increasing SA concentration to 3 % decreased these values. High SA content lowered the protein digestibility of HFP. Notably, the pGI of pasta with 3 % SA decreased by 1.1 times compared to that of HFP without SA. The sensory quality of HFP improved when the SA ratio ranged between 0.75 and 1.5 %. Overall, SA is considered a promising hydrocolloid for enhancing health benefits and the textural, cooking, and sensory qualities of HFP.

虽然海藻酸钠（SA）已被用于改善面食质量，但其在高纤维面食（HFP）中的应用尚未得到研究。另一方面，Sim渣粉（SPP）提高了面食配方中的膳食纤维和抗氧化剂水平，但降低了产品的质地、烹饪和感官质量。为了解决这些挑战，本研究研究了SA（0 - 3%的混合重量）对面团物理性质、质地和烹饪品质、预测血糖指数（pGI）、蛋白质消化率和感官接受度的影响，SA的使用提高了纤维含量增加的面团的吸水率、粘度、糊化温度、粘性和稳定性。还观察到干面食的断裂强度和断裂距离的增加。相比之下，除了弹性增加外，观察到煮熟的面食的粘附性，硬度和咀嚼性的降低。蒸煮损失减小，膨胀能力增强。与未添加SA的HFP相比，添加0.75% SA的HFP的抗拉强度和伸长率分别提高了1.2倍和2.8倍；然而，进一步将SA浓度增加到3%会降低这些值。高SA含量降低了HFP的蛋白质消化率。值得注意的是，与不含SA的HFP相比，添加3% SA的面食的pGI下降了1.1倍。当SA比在0.75 ~ 1.5%之间时，HFP的感觉质量得到改善。总的来说，SA被认为是一种有前途的水胶体，可以增强HFP的健康益处和质地、烹饪和感官品质。

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引用次数: 0

Phycocolloids from Sargassum microcystum: Immunomodulatory and antioxidant activities of alginic acid and fucoidan 马尾藻微囊藻胶：褐藻酸和岩藻聚糖的免疫调节和抗氧化活性

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-03-10 DOI: 10.1016/j.fhfh.2025.100209

Sakthivel Muthu , Ammar B. Altemimi , Mythileeswari Lakshmikanthan , Kathiravan Krishnan , Qausar Hamed ALKaisy , Farhang Hameed Awlqadr , Mohammad Ali Hesarinejad

This study focused on isolating and characterizing phycocolloids, particularly alginic acid and fucoidan, from the brown seaweed Sargassum microcystum. Sequential extraction using acetone, chloroform, and methanol yielded various fractions (AIP, ASP, ASPF1, ASPF2, ASPF3). Comprehensive analyses via HPLC, HRGPC, FTIR, and ¹H NMR identified distinct compositions of mannuronic acid, guluronic acid, total sugars, uronic acids, and sulfates across the fractions. Further fractionation of ASP through Q-Sepharose and Sephadex G-100 chromatography revealed homogeneous polymers with molecular weights of 55, 40, and 25 kDa for ASPF1, ASPF2, and ASPF3, respectively. Spectroscopic analyses confirmed AIP as alginic acid, while ASPF2 and ASPF3 were identified as fucoidan. Immunomodulatory assays showed significant IL-10 induction by ASPF3 and concentration-dependent IFN-γ production by ASPF2 and ASPF3 in PBMCs. Additionally, ASPF2 and ASPF3 stimulated NO production in RAW 264.7 cells, with ASPF3 showing the highest induction. ASPF3 demonstrated the highest antioxidant activity in DPPH, FRAP, HRS, and RP assays, achieving dose-dependent scavenging efficiencies of 73.6 %, 62.6 %, 60.4 %, and 52.4 % at 100 µg/mL. Cell viability assays confirmed the biocompatibility of these phycocolloids. Overall, this study highlights the immunomodulatory, antioxidant, and biocompatible properties of phycocolloids from S. microcystum, suggesting their potential for diverse industrial applications.

本研究主要从褐藻微囊藻中分离和鉴定藻胶，特别是褐藻酸和褐藻糖聚糖。用丙酮、氯仿和甲醇依次提取得到不同的馏分（AIP、ASP、ASPF1、ASPF2、ASPF3）。通过HPLC、HRGPC、FTIR和¹H NMR综合分析，鉴定出不同组分的甘露醛酸、古鲁醛酸、总糖、糖醛酸和硫酸盐。通过Q-Sepharose和Sephadex G-100色谱对ASP进行进一步分离，发现ASPF1、ASPF2和ASPF3的分子量分别为55、40和25 kDa。光谱分析证实AIP为褐藻酸，ASPF2和ASPF3为褐藻聚糖。免疫调节实验显示，ASPF3显著诱导IL-10， ASPF2和ASPF3在pbmc中产生浓度依赖性的IFN-γ。此外，ASPF2和ASPF3刺激RAW 264.7细胞NO的产生，其中ASPF3的诱导作用最大。ASPF3在DPPH、FRAP、HRS和RP试验中显示出最高的抗氧化活性，在100 μ g/mL时，其清除效率分别为73.6%、62.6%、60.4%和52.4%。细胞活力测定证实了这些藻胶体的生物相容性。总之，本研究强调了微囊藻藻胶体的免疫调节、抗氧化和生物相容性，表明它们具有多种工业应用的潜力。

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引用次数: 0

A comparative pharmacokinetic assessment of an innovative bioavailable Hydro-Oleo β-alanine complex with conventional β-alanine: A randomized double-blind, single dose, three-treatment, three-way crossover oral bioavailability study in healthy aged-human adults under fasting conditions 一种新型Hydro-Oleo β-丙氨酸复合物与传统β-丙氨酸复合物的药代动力学比较：一项随机双盲、单剂量、三种治疗、三种交叉口服生物利用度研究，受试者为健康的成年成年人，空腹条件下

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-03-05 DOI: 10.1016/j.fhfh.2025.100208

Sreeraj Gopi , Augustine Amalraj , Di Tan , Guru Ramanathan

High oral doses of β-alanine are often associated with uncomfortable symptoms of paresthesia, discouraging adherence to supplementation. This study aimed to evaluate the bioavailability, pharmacokinetics, and tolerability of a 400 mg Hydro-Oleo encapsulated β-alanine complex specifically designed to reduce paresthesia. A randomized, double-blind, single-dose, three-treatment, three-way crossover oral bioavailability study was conducted in healthy older adults under fasting conditions. The study compared the β-alanine complex with low (400 mg) and high (1200 mg) doses of conventional β-alanine. The β-alanine complex (400 mg) achieved a nearly 4.5-fold and 1.3-fold increase in circulating concentrations compared to 400 mg and 1200 mg of conventional β-alanine, respectively. Importantly, no adverse effects, including paresthesia, were observed despite the higher plasma concentrations. The Hydro-Oleo technology facilitated the controlled release of β-alanine, ensuring enhanced bioavailability and tolerability. This innovative β-alanine complex demonstrates a safe, effective, and sensory-friendly approach to improving β-alanine absorption, particularly for older adults aiming to maintain good health.

高剂量的口服β-丙氨酸通常与感觉异常的不适症状相关，阻碍了补充剂的坚持。本研究旨在评估400 mg专为减轻感觉异常而设计的Hydro-Oleo包封β-丙氨酸复合物的生物利用度、药代动力学和耐受性。在健康老年人禁食条件下进行了一项随机、双盲、单剂量、三治疗、三向交叉口服生物利用度研究。该研究将β-丙氨酸复合物与低剂量（400毫克）和高剂量（1200毫克）的常规β-丙氨酸进行了比较。与常规β-丙氨酸400毫克和1200毫克相比，β-丙氨酸复合物（400毫克）的循环浓度分别增加了近4.5倍和1.3倍。重要的是，尽管血浆浓度较高，但未观察到包括感觉异常在内的不良反应。Hydro-Oleo技术促进β-丙氨酸的控制释放，确保提高生物利用度和耐受性。这种创新的β-丙氨酸复合物证明了一种安全、有效和感官友好的方法来改善β-丙氨酸的吸收，特别是对于旨在保持良好健康的老年人。

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引用次数: 0

Preparation of edible oleogels via encapsulation of high-oleic palm oil using spray drying: Structural characterization and their application as fat substitutes in ice cream 喷雾干燥法包封高油酸棕榈油制备食用油凝胶：结构表征及其在冰淇淋中脂肪替代品的应用

IF 4.6 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health

Pub Date : 2025-03-02 DOI: 10.1016/j.fhfh.2025.100207

Miguel Caldas-Abril , Katherine Bauer-Estrada , Mateo Gallardo-Salas , Valentina Bonilla-Bravo , Sara Pacheco-Pappenheim , Maria Ximena Quintanilla-Carvajal

The necessity of fats in the human diet for essential fatty acids, energy provision, and nutrient absorption is well recognized, yet traditional sources often come with health concerns. Recent dietary guidelines emphasize replacing harmful fatty acids with healthier alternatives, primarily poly and mono-unsaturated fatty acids. However, such reformulations often compromise product quality and consumer acceptance. To address this challenge, oleogelation emerges as a promising strategy, offering structurally sound alternatives derived from vegetable liquid oils. This paper explores the utilization of emulsion-templated oleogels, particularly focusing on high-oleic palm oil (HOPO), as a fat replacer in ice cream formulation. A spray-dried high-oleic palm powder serves as the precursor for oleogelation, aiming to enrich the final product with desirable unsaturated fatty acids such as vaccenic, oleic, and linoleic acids. The study investigated the impact of spray-drying process parameters and ice cream storage time on the physical properties of reconstituted oleogels and the textural attributes of ice cream.

Additionally, the in vitro simulated digestion and bioaccessibility of the optimal HOPO oleogel were examined. Results showed that HOPO oleogel-based ice cream had comparable textural, structural, rheological, thermal and physical properties in comparison to the traditional formula, while delivering to the intestine ∼90 % of unsaturated fatty acids present in HOPO. Moreover, low water content and particle size were crucial for obtaining high quality palatable ice creams.

人类饮食中脂肪对必需脂肪酸、能量供应和营养吸收的必要性是公认的，但传统来源往往带来健康问题。最近的饮食指南强调用更健康的替代品替代有害脂肪酸，主要是多不饱和脂肪酸和单不饱和脂肪酸。然而，这种重新配方往往会损害产品质量和消费者的接受度。为了应对这一挑战，油凝胶作为一种很有前途的策略出现了，它提供了从植物液体油中提取的结构合理的替代品。本文探讨了乳液模板油凝胶的应用，特别是高油酸棕榈油（HOPO），作为冰淇淋配方中的脂肪替代品。喷雾干燥的高油酸棕榈粉作为油凝胶化的前体，目的是用理想的不饱和脂肪酸（如异丙酸、油酸和亚油酸）丰富最终产品。本文研究了喷雾干燥工艺参数和冰淇淋存放时间对重建油凝胶的物理性质和冰淇淋的质地属性的影响。此外，还考察了优选的HOPO油凝胶的体外模拟消化和生物可及性。结果表明，与传统配方相比，HOPO油凝胶冰淇淋具有相当的质地、结构、流变学、热学和物理特性，同时将HOPO中存在的90%的不饱和脂肪酸输送到肠道。此外，低含水量和颗粒大小对于获得高质量可口的冰淇淋至关重要。

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