Fabricating pectin and chitosan double layer coated liposomes to improve physicochemical stability of beta-carotene and alter its gastrointestinal fate.

To improve storage stability and gastrointestinal (GI) stability of liposomes, pectin and chitosan double layer coated liposome (P-C-L) was proposed and optimized using electrostatic deposition technique. The physical-chemical properties and GI fate of the carrier were then investigated in comparison to that of chitosan coated liposomes (C-L) and un-coated liposomes (L). The results showed P-C-L was successfully prepared at 0.2 % chitosan and 0.06 % pectin. It was hydrogen bonds between the amino groups in chitosan and liposomal interfacial region, and the interaction between the carboxyl groups in pectin layer and amino groups in chitosan layer maintained the structure of P-C-L after absorption by electrostatic interaction. The double layer coatings could improve chemical stability of the encapsulated ß-carotene (ßC), as well as the thermal stability of liposomes. What's more, the permeability of liposomal bilayers and ßC release mechanism in simulated GI fluids was changed by the polymer coating. P-C-L exhibited better controlled release for ßC than C-L and L, and displayer beneficial effect on delivering bioactive agents passing through intensity tract. This may assistant developing more efficient delivery system for bioactive agent.

Impact of Yak Butter Addition on the Performance of Microcapsule: Physical Properties and Digested Behavior.

In this research, yak butter (YB) microcapsule with different YB addition was successfully prepared by using maltodextrin/whey protein isolate/sodium caseinate as main wall materials. The microstructures, microencapsulation efficiency and possible sacculation mechanism was then analyzed. The in vitro intestinal digested behavior of the microcapsules affected by bile salts was monitored and investigated in details. The results indicated that microcapsules were hollow spheres with entrapped YB located in the wall materials. Higher YB addition resulted in inhomogeneous larger particles with decreased membrane thickness. H-bonding interactions between protein and carbohydrate ensured the integrity of the capsule wall. The in vitro digestion results suggested that the concentration of bile salts had significant impacts on the digestion behavior of microcapsules. The present of bile salts was necessary for pancreatin hydrolysis of wall material. Hydrolysis of pancreatin, emulsification of bile salt and its positive effect for pancreatin hydrolysis all happened during the digestion and affected the digested behavior in the end. This research would provide valuable information for the bioavailability of microcapsule in human gastrointestinal systems.

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects.

The objective of this work was to explore the possibility of improving the antioxidant capacity and application of whey protein (WP) through non-covalent interactions with hesperidin (HES), a citrus polyphenol with nutraceutical activity. The interaction mechanism was elucidated using several spectroscopic methods and molecular docking analysis. The antioxidant capacity of the WP-HES complexes was analyzed and compared to that of the proteins alone. Moreover, the resistance of oil-in-water emulsions formulated using the WP-HES complexes as antioxidant emulsifiers to changes in environmental conditions (pH, ion strength, and oxidant) was evaluated. Our results showed that HES was incorporated into a single hydrophobic cavity in the WP molecule, where it was mainly held by hydrophobic attractive forces. As a result, the microenvironments of the non-polar tyrosine and tryptophan residues in the protein molecules were altered after complexation. Moreover, the α-helix and ß-sheet regions in the protein decreased after complexation, while the ß-turn and random regions increased. The antioxidant capacity of the WP-HES complexes was greater than that of the proteins alone. Non-radiative energy transfer from WP to HES was detected during complex formation. Compared to WP alone, the WP-HES complexes produced emulsions with smaller mean droplet diameters, exhibited higher pH and salt stability, and had better oxidative stability. The magnitude of these effects increased as the HES concentration was increased. This research would supply valuable information on the nature of the interactions between WP and HES. Moreover, it may lead to the creation of dual-function antioxidant emulsifiers for application in emulsified food products.

Development of Oral Delivery Systems with Enhanced Antioxidant and Anticancer Activity: Coix Seed Oil and ß-Carotene Coloaded Liposomes.

Fortifying food and beverage products with combinations of bioactive agents is a major initiative within the food industry because of their potentially additive or even synergistic benefits for human health. Coix seed oil (CSO) has been reported to possess anticancer activity, whereas ß-carotene (ßC) is a natural antioxidant that may also exhibit anticancer activity. However, both of these bioactives are insoluble in water and have poor oral bioavailability. The aim of this study was to overcome these obstacles by encapsulating both ßC and CSO into liposomes (L-ßC-CSO). The effect of different combinations of these two bioactive agents on the physiochemical properties, stability, release, antioxidant activity, and anticancer activity of the liposomes was then determined. Increasing the CSO level decreased the ßC entrapment efficiency, increased the particle size, reduced the polydispersity, and raised the magnitude of the surface potential of the bioactive-loaded liposomes. Moreover, the ßC and CSO levels affected their orientation within the lipid bilayer, which also influences the physiochemical properties, stability, and in vitro release behavior of the system. Compared to liposomes containing single bioactive types, the combined systems exhibited higher bioavailability and increased anticancer and antioxidant activity. These results suggest that the combined bioactive-loaded liposomes could be an efficient formulation for potential applications in functional foods and supplements.

Characteristics and Feasibility of Trans-Free Plastic Fats through Lipozyme TL IM-Catalyzed Interesterification of Palm Stearin and Akebia trifoliata Variety Australis Seed Oil.

Akebia trifoliata var. australis seed oil (ASO) was used as an edible oil in China. However, in-depth research studies on ASO have yet to be conducted for production of plastic fats in food industry. In this work, an immobilized lipase from Thermomyces lanuginosus (TL IM) was employed to catalyze palm stearin (PS) with different ratios of ASO in a laboratory-scale operation at 60 °C. The physical properties [e.g., fatty acid profile, slip melting point (SMP), solid fat content (SFC), polymorphic form, and microstructure] of physical blends (PBs) were analyzed and compared with those of the interesterified products (IPs). Results showed that SMPs of IPs (33.20-37.60 °C) decreased compared with those of PBs (48.03-49.30 °C). Meanwhile, IPs showed a good SFC range from 16.11% to 28.29% at 25 °C with mostly ß' polymorphic forms determined by X-ray diffraction analysis. It should be mentioned that no trans fatty acids (TFAs) were detected in any products, suggesting much more health-benefits of IPs. Texture tests showed that PBs (3318.19 ± 86.67 g) were markedly harder than IPs (557.02 ± 12.75 g). Conclusively, our study demonstrated that ASO can be utilized to produce trans-free plastic fats with good qualities through lipase-catalyzed interesterification.

Antioxidant activities of Se-SPI produced from soybean as accumulation and biotransformation reactor of natural selenium.

A study to compare the uptake, translocation, and distribution of selenium (Se) in soybean planted in natural seleniferous soil in Fengcheng city of China was conducted to clarify the relationship between the Se content levels of soybean proteins and their radical scavenging activity. The data showed that the total Se content in different parts of soybean plants varied with the growth periods. The selenoprotein (Se-SPI) content increased remarkably with the increase of Se content in seleniferous soils. The Se-SPI content obtained from the region with the highest Se level was almost 18 times higher than that of the control group, while antioxidant activities were about 4-fold compared to the control, suggesting that Se played a positive role in enhancing the antioxidant activity of Se-SPI. The increase in the Se level also led to changes in amino acids composition, but with nearly no effects on the subunit composition of soybean Se-SPI.

A pH-responsive nano-carrier with mesoporous silica nanoparticles cores and poly(acrylic acid) shell-layers: fabrication, characterization and properties for controlled release of salidroside.

A novel pH-responsive nano-carrier MSNs-PAA, possessing mesoporous silica nanoparticles (MSNs) cores and poly(acrylic acid) (PAA) shell-layers, was developed for controlled release of salidroside. The vinyl double bonds modified MSNs were synthesized by using cetyltrimethylammonium bromide (CTAB) as templates, tetraethyl orthosilicate (TEOS) as silicon source, and 3-(trimethoxylsilyl) propyl methacrylate (MPS) as surface modification functionalities. The pH-responsive layers of PAA were grafted onto the vinyl double bonds of the MSNs via precipitation polymerization, producing the MSNs-PAA with a hollow cubic core and mesoporous shell with penetrating pore channels. The characteristic results also showed that PAA was successfully grafted onto the surface of the MSNs. The MSNs-PAA was investigated as carriers for loading and regulating the release of salidroside in different pH solutions for the first time. The results demonstrated that the PAA layers on the surface of MSNs-PAA exhibited opened and closed states at different pH values, and thus could regulate the uptake and release of salidroside. The application of such pH-responsive nano-carrier might offer a potential platform for controlled delivery and increasing the bioavailability of drugs.

Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction.

BACKGROUND: Rice dreg is an underutilized source of cereal protein with good potential for application in the food industry. Glutelin represents about 850 g kg(-1) of total storage protein in rice dreg. The objective of this study was to characterize the physicochemical properties and emulsion stabilization of the Maillard type conjugate formed with rice dreg glutelin (RDG) and κ-carrageenan (1:2 weight ratio) dry-heated at 60 °C and 79% relative humidity for 24 h. RESULTS: Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Fourier transform-infrared analysis provided evidence on the formation of the Maillard type conjugation. Amino acid analysis suggested that the major locus during the Maillard reaction were lysine and arginine. Circular dichroism spectra showed decreasing amounts of α-helix and ß-strand in the products with increment in the amount of turns and random coil. Conjugation with κ-carrageenan could significantly improve solubility of RDG (P < 0.05). Measurements of mean droplet size and creaming stability in oil-in-water emulsions showed that the conjugate was more effective at stabilizing emulsions at low pH or in the presence of high ionic strength. CONCLUSION: The Maillard reaction can be successfully used as a coupling method for RDG and κ-carrageenan to form the conjugate with improved solubility and emulsion stabilization.