INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Yuanhong Cai,Peipei Xu,Runbing Huang,Jiayi Huang,Junhua Zhan,Junpeng Su,Ruiyun You,Yudong Lu
This study presents the development of a novel polysaccharide biomolecule composite microsphere system based on sodium alginate (SA) and tremella fuciformis polysaccharide (TFP) for the encapsulation and controlled release of camellia oil (CO). The system leverages the synergistic properties of these two bioactive biopolymers to enhance the protection and bioavailability of CO during simulated digestion. The microspheres, characterized by their spherical structure and uniform particle size distribution, were comprehensively evaluated for stability, elemental composition, and thermal stability using techniques such as scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), Fourier transform infrared spectroscopy (FT-IR), and thermogravimetric analysis (TGA). The results confirmed a significant improvement in the elemental composition and surface properties of the microspheres due to the incorporation of CO, which enhanced their stability. In simulated digestion experiments, the microspheres demonstrated excellent gastric acid tolerance and intestinal release, achieving a high encapsulation efficiency of 99.59 % and an oil loading capacity of 80.67 %, effectively protecting and targeting the release of CO. Moreover, the microspheres exhibited significant antibacterial activity against Staphylococcus aureus ( S. aureus ) and Escherichia coli ( E. coli ). Overall, the SA/TFP/CO microspheres represent an ideal delivery system for CO, demonstrating considerable potential in the fields of food science and biomedicine.
研究领域:
食品科学
·
生物医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PROCESS BIOCHEMISTRY
·
2021
·
IF 3.757
Xingyu Liu,Rui Cui,Jingwei Shi,Qian Jiang,Junli Gao,Ziming Wang,Xiaoyan Li
The major antibacterial components in wood vinegar was determined and novel microencapsulation of wood vinegar extract was successfully prepared to protect it from environmental stress. Three major fractions, including Fr.1 (mainly phenol and 2-methoxyphenol), Fr.2 (largely 2,6-dimethoxyphenol), and Fr.3 (mostly 3-methyl-1,2-cyclopentanedione), were extracted from wood vinegar by chromatography. Antibacterial activity was evaluated by serial dilution against eight pathogens, including an antibiotic-resistant strain. The minimum inhibition concentration were ranging in 1.56–12.50 μL/mL and 0.78–6.25 μL/mL, respectively, for Fr.1 and Fr.2, which shows that wood vinegar extract exhibits a broad antibacterial spectrum. To improve the stability of wood vinegar extract and make it easier to store, for the first time wood vinegar extract was encapsulated, alginate and chitosan were used as wall materials for the encapsulation using an ionic gelation method. The agar diffusion results showed that the microcapsules still exhibited excellent antibacterial action. The stability of the phenols in microcapsules was improved effectively and in vitro simulation digestion showed a more pronounced release in intestine. The application feasibility of wood vinegar extract was evident and real potential to produce natural antibacterial agents, with real possibility to be used in food and pharmaceutical industries.
研究领域:
食品科学
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生物技术
·
制药工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2022
·Vol. 46
·期 12
·e14458
·
IF 3.654
Yi-Long Ma,Yue Wang,Zheng-Fang Wu,Jie Mei,Wen-Qing Zhang,Ya-Fang Shang,Feng-Ru Liu,Shao-Hua Yang,Kiran Thakur,Zhao-Jun Wei
The phenolics are the main bioactive substances of Huangshan Gongju, a famous chrysanthemum of China, but their digestive characteristics are still unknown. To explore the digestive properties of Huangshan Gongju phenolics, the flower was extracted and subjected to simulated digestions, and their phenolic profile and activity were analyzed. The results indicated that the total phenolics content and antioxidant activity of the extract varied with the simulated digestion steps, and they generally decreased in the oral and small intestine digestions but increased in the gastric digestion, and high correlations were detected between the total phenolics content and antioxidant activity (0.873 < r < 0.979, p < .01). The change of phenolic profile during the simulated digestions was similar to that of total phenolics content, and six individual phenolics were identified and quantified, and three of them, including chlorogenic acid, apigenin-7- O -rutinoside, and apigenin-7- O -6″-acetylglucoside showed higher recovery (>64.29%), implying they may be the main functional phenolics of Huangshan Gongju. Practical applications This study proved that most phenolics in Huangshan Gongju were relatively stable during digestion. The finding may guarantee the application of Huangshan Gongju in the field of functional foods.
研究领域:
食品科学
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植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 2
·181
·
IF 5.1
Hongyan Li,Ying Zong,Weijia Chen,Yan Zhao,Jianan Geng,Zhongmei He,Rui Du
Deer oil (DO) is a potentially beneficial functional oil; however, its sensitivity to environmental factors (e.g., oxygen and heat), difficulty in transport, and unfavorable taste hinder practical use. In this study, DO was encapsulated through the cohesive action of soy protein isolate (SPI) and chitosan (CS). The optimal preparation conditions yielded microcapsules with DO’s highest encapsulation efficiency (EE) (85.28 ± 1.308%) at an SPI/CS mixing ratio of 6:1 and a core-to-wall ratio of 1:2 at pH 6. Fluorescence and scanning electron microscopy were utilized to examine the microcapsules’ structure, showing intact surfaces and effective encapsulation of oil droplets through SPI/CS composite coalescence. Through Fourier transform infrared spectroscopy (FTIR), the electrostatic interplay between SPI and CS was verified during the merging process. At room temperature, the microcapsules resisted core oxidation by reducing gas permeation. In vitro simulated digestion results indicated the microcapsules achieved a slow and sustained release of DO in the intestinal tract. This study further expands the application scope of deer oil and promotes the development of deer oil preparations and functional foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Jianfu Wu,Yan Jin,Min Zhang
As the important compounds in black garlic, the physicochemical properties and bioactivities of melanoidin (MLD) were investigated in this study. The results showed that MLD possessed strong metal-ion chelating capacity and radical scavenging activities which were positively correlative with molecular weight (MW). During the simulated digestion in vitro , the ultraviolet absorption, browning degree and MW distribution of MLD remained the same as initial. It proved that the MLD from black garlic could be indigestible like the dietary fiber with little loss of volatile compounds and polysaccharides. Remarkably, the bioactivities of MLD were reduced significantly under the treatment of α-amylase or hydrochloric acid, while they were stable and retained over 60% after adding pepsin and pancreatin. This study provides fundamental evidences for further research and widely application of MLD and black garlic in the production of functional food or food additives .
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Scientific Reports
·
2017
·Vol. 7
·期 1
·1-10
·
IF 4.259
Mao Shuqin,Wang Kaidi,Lei Yukun,Yao Shuting,Lu Baiyi,Huang Weisu
The antioxidant synergistic effects of Osmanthus fragrans flowers with green tea were evaluated, and their major antioxidant compounds contributed to the total amount of synergy were determined. The antioxidant compounds in O. fragrans flowers with green tea were identified by LC-MS and quantified by UPLC-PDA. The synergistic antioxidant interactions between O. fragrans flowers with green tea and their antioxidant compounds were tested using the Prieto’s model after the simulated digestion. The main antioxidant compounds in O. fragrans flowers were acteoside and salideroside, whereas the main antioxidant compounds in green tea were caffeine, gallic acid, and L-epicatechin. The significant synergistic effect between O. fragran s flowers and green tea was observed and among nearly all of the combinations of their antioxidant compounds. Among the combinations, acteoside and gallic acid contributed most to the antioxidant synergy between O. fragrans flowers and green tea. However, the simulated digestion decreased this antioxidant synergy because it reduced the contents and the antioxidant capacities of their compounds, as well as the antioxidant synergy among the compounds.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
Heliyon
·
2023
·
IF 4
Zi-Tong Wang,Yu-ping Liu,Yi-Long Ma,Shuang-Yi Pan,Jian-Kang Li,Shao-Jun Shi,Zheng-Fang Wu,Zhi Li,Ya-Fang Shang,Zhao-Jun Wei
To evaluate the release and activity of Indian jujube phenolics in vivo , its peel and pulp were subjected to simulated digestions. The phenolics content and antioxidant activity of the digested samples were determined. The results showed that the total phenolics/flavonoids in the peel were respectively 4.63 and 4.48 times higher than that in the pulp. The release of phenolics and flavonoids respectively increased by 79.75% and 39.98% in the peel and 86.34% and 23.54% in the pulp after the intestinal digestion. The correlation between the total phenolics/flavonoids and antioxidant activity was higher in the peel ( r > 0.858, p < 0.01) than that in the pulp. The phenolics profiles of the peel were almost the same after the digestion, and four phenolics including naringenin tri-glycoside, quercetin-3- O -[(2-hexosyl)-6-rhamnosyl] -hexoside, quercetin-3- O -pentosylhexoside and quercetin-3- O -(2-pentosyl -rhamnoside)-4′- O -rhamnoside were found to be the main flavonoids of Indian jujube peel, and they showed high recovery (>89.88%) during the digestion, implying that these phenolics may play a vital role in the function of Indian jujubes.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
高影响因子
Particuology
·
2021
·
IF 3.067
Jia Zhang,Ruotong Zhang,Yage Zhang,Yi Pan,Ho Cheung Shum,Zhuo Jiang
Microfluidics is characterized by the manipulation of fluids in submillimeter channels and has great application potential in encapsulation. To further extend the application of microfluidics in food industries, a 3D printed microfluidic device is used to encapsulate vitamin A and improve its stability. Two natural macromolecules, sodium alginate and gelatin, are added to water as the continuous phase to generate monodisperse emulsion. Under different flow rate ratios, the diameter of droplets decreases with the increase of continuous flow rate. However, at the same flow rate ratio, varying the dispersed and continuous flow rates does not significantly change the diameter and size distribution of emulsion collected. The prepared O/W (oil/water) single emulsion can form microgel particles and avoid degradation of vitamin A by simulated gastric acid; the encapsulated vitamin A will not be released until particles reach simulated intestinal tract. In the simulated digestion in vitro, no vitamin A is released for 2 h in the acidic environment; under an alkaline or neutral environment such as those in intestinal fluids, vitamin A can be released from the microgel particles within 2.5 h. Using the presented approach, emulsions encapsulating vitamin A have been prepared and can potentially be applied to encapsulate other oil-soluble substances in the food industry.
研究领域:
食品科学
·
生物工程
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 24
·4094
·
IF 4.7
Yingjia Tong,Zeqing Wang,Qunyi Tong,Yutong Liu
The effects of lactic acid bacteria fermentation and in vitro simulated digestion on phenolic bioavailability, phenolic bioavailability, and antioxidant activity of purple sweet potato juice (PSPJ) were investigated. The PSPJ was fermented byLactobacillus rhamnosusandStreptococcus thermophilus. The viable bacterial count, phenolic components, antioxidant activity, phenolic bioaccessibility, and phenolic bioavailability of PSPJ were analyzed during the simulated digestion process in vitro. The data displayed that lactic acid bacteria fermentation increased total α-glucosidase inhibition, total flavonoid content, and ratephenolic content. The antioxidant activities were improved after in vitro simulated digestion due to the biotransformation of phenolic substances by lactic acid bacteria fermentation. The bioaccessibility and bioavailability of phenols in PSPJ were improved with fermentation of lactic acid bacteria. Furthermore, the viable bacteria count of the two strains was significantly improved (>7 log CFU/mL) after simulated digestion in vitro.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2021
·Vol. 57
·期 1
·92-100
·
IF 3.713
Wei Wang,Lijun Fan,Xuewen Li,Zirong Wang,Jianzhong Zhou,Buligen Jialengbieke,Jianye Ren,Xiaodong Hu
In this study, the digestion of pectic polysaccharide from Brassica rapa L. (BRP) in vitro and its effect on the intestinal microbiota in cyclophosphamide (Cy)-treated mice were investigated. As a result, the molecular weight ( M w ) of BRP was significantly decreased after simulated gastrointestinal digestion, and content of reducing sugars ( C R ) was significantly increased ( P < 0.05), implying that BRP was gradually degraded under gastrointestinal digestion conditions in vitro . In vivo , both 50 or 200 mg kg −1 ·BW/d of BRP significantly improved SCFAs concentrations that decreased by Cy treatment ( P < 0.05). Meanwhile, BRP enriched the alpha-diversity of intestinal microbiota and altered the microbial composition with an increase of Lactobacillus and a decrease of Clostridium, Ruminococcus, Oscillospira ( P < 0.05). Besides, BRP intervention was conducive to the recovery of mouse body weight, thymus and spleen indices, and contributed to improve the intestinal barrier.
研究领域:
食品科学
·
微生物学
·
药理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Yue Sun,Shuaiyi Ma,Yibo Liu,Zhibin Jia,Xiaodong Li,Lu Liu,Qian Ma,Kouadio Jean Eric-parfait Kouame,Chunmei Li,Youbin Leng,Shilong Jiang
The interfacial phospholipid and protein compositions of fat globule in human milk and three different infant formulas (F1: supplied with MFGM and OPO; F2: supplied with OPO and without MFGM; F3: supplied with MFGM and without OPO) were analyzed and compared, and the changes of interfacial composition and structure on their in-vitro infant gastrointestinal digestion were evaluated. The study from the interfacial properties of fat globule to illustrating the effect of interfacial composition and structure on lipolysis and proteolysis. The results showed that, both F1 and human milk had a similar interfacial phospholipid composition and higher sphingomyelin (SM) content. The interfacial protein composition of F1 was closer to human milk. F1 had the average particle size of 3.67 ± 0.12 μm and a phospholipid layer on the surface of triglyceride. Meanwhile, the relatively complete phospholipid ring structure in F1 could always be observed during gastric digestion, while was gradually destroyed during intestinal digestion. Moreover, F2 and F3 are significantly different from HM and F1 in composition and structure of fat globule. Although MFGM is added to commercial infant formula (F3), most MFGM still existed in the aqueous phase of emulsion in free form. Notable, F1 had similar in-vitro lipolysis and proteolysis properties to human milk. These results indicated that the simulation of human milk fat globule at the molecular level and structure feature was the key contributing to digestion behavior.
研究领域:
营养学
·
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Chunqi Lu,Qiuya Gu,Xiaobin Yu
BACKGROUND Fucoidan has an anti-obesity effect. However, there are few studies on its mechanism. In this study, we investigated the in vitro and in silico inhibitory properties of fucoidan against pancreatic lipase for the first time. We examined the changes in composition, structure, and pancreatic lipase inhibition of fucoidan during in vitro digestion. RESULTS Simulated saliva-gastrointestinal digestion resulted in a slight decrease in the molecular weight of fucoidan but no significant changes in the monosaccharide composition, sulfate content, and functional groups. Moreover, the digestion process significantly increased the inhibition of pancreatic lipase by fucoidan. The study on the type of inhibition showed that the inhibition of pancreatic lipase by fucoidan belonged to mixed inhibition with competitive inhibition. Molecular docking analysis showed that fucoidan could bind to the active site of pancreatic lipase. CONCLUSION This study indicates that fucoidan can be a potential functional food for anti-obesity. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）