Food Bioscience
·
2022
·
IF 5.318
Chao Fan,Jiang-lan Yuan,Jing Guo,Xu Kang
Hemin is recognized as a superior biological iron-fortifier in the prevention and treatment of iron deficiency anemia . Nevertheless, free hemin could have low bioavailability due to its insolubility in intestinal fluid after passing through the digestive tract, so hemin as a direct fortifier is not as effective as it should be. In this study, a novel hemin-delivery system with good water-solubility was developed by fabricating soy protein isolate (SPI)-hemin complex nanoparticles through pH-driven method, and the formation mechanism and bioavailability were also investigated. Hemin could bind to SPI and form nanoparticles with a diameter ranging from 100 to 300 nm in the process of pH dropping from 12.0 to 7.0, and thereby significantly improve the water-solubility of hemin. It was proved that the nanoparticles were produced mainly through hydrophobic interaction between SPI and hemin, and driven by entropy. The results from in vitro simulated gastrointestinal digestion experiments indicated that bioavailability of hemin was also significantly improved (P < 0.05), and the value in SPI-hemin nanoparticles reached nearly 80% at the concentrations of 1.0% (w/v) SPI and 0.25% (w/v) hemin. SPI-hemin nanoparticles could be an innovation for improving the solubility and bioavailability of hemin and an easily acceptable candidate for the design of novel iron-fortified foods.
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
REGULATORY TOXICOLOGY AND PHARMACOLOGY
·
2015
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IF 2.031
Dan Wan,Xihong Zhou,Chunyan Xie,Xugang Shu,Xin Wu,Yulong Yin
Iron is an essential trace element that is vital important in various biological process. A deficiency in iron could induce public health problem e.g. anaemia, while an overload could induce ROS production, lipid peroxidation and DNA bases modifications. In the present study, a new iron fortifier was synthesized, and its acute/sub-acute toxicity was investigated. According to the improved Karber's method, the median lethal dose (LD 50 ) of the ferrous N-carbamylglycinate in SD rat was 3.02 g/kg and the 95% confidence intervals were between 2.78 and 3.31 g/kg. No biologically significant or test substance-related differences were observed in body weights, feed consumption, clinical signs, organ weights, histopathology , ophthalmology, hematology, and clinical chemistry parameters in any of the treatment groups of ferrous N-carbamylglycinate at target concentrations corresponding to 150, 300, and 600 mg/kg/day for 28 days. The no observed adverse effect level (NOAEL) for ferrous N-carbamylglycinate was at least 600 mg/kg b.w. day in rats. In addition, no evidence of mutagenicity was found, either in vitro in bacterial reverse mutation assay or in vivo in mice bone marrow micronucleus assay and sperm shape abnormality assay. On the basis of our findings, we conclude that ferrous N-carbamylglycinate is a low-toxic substance with no genotoxicity .
研究领域:
营养学
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毒理学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
Food & Function
·
2020
·Vol. 11
·期 5
·3811-3822
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IF 4.171
Xiaolin Yao,Xiaoxue Yao,Kai Xu,Kao Wu,Fatang Jiang,Katsuyoshi Nishinari,Glyn O. Phillips
Iron-deficiency anemia is an important health problem in global public issues, and development of iron fortifiers in diets is essential for the decrease of iron deficiency. However, there are problems for iron fortification in food because the common bioavailable iron compounds would contribute to iron-promoted lipid oxidation and unpleasant iron odor, presenting an adverse food quality. Ferrous fumarate loaded microstructured gel beads were prepared by an emulsification–gelation method using an alginate-caseinate matrix, and the gel network was formed by crosslinking of Ca2+ or Fe2+. Internal gelated beads showed relatively symmetrical and homogeneous spheres with no adhesion due to the simultaneous release of Fe2+ to initiate gelation in situ. External gelated beads displayed an irregular and adhesive structure, probably because the random contact between Na-ALG and Ca2+ occurred on the droplet surface, and the immediately gelated hardening layer provided a delay for further Ca2+ diffusion. The gel beads exhibited a lag phase in the promotion of lipid oxidation of the emulsion and restrained the iron odor release from ferrous fumarate. Ferrous ion release from microstructured gel beads in the simulated gastric juice was obviously delayed before a more progressive high release in the simulated intestinal juice, beneficial for iron absorption in the duodenum. The iron encapsulated microstructured gel beads might be developed as a promising safe iron fortifier by relieving lipid oxidation and iron odor.
研究领域:
食品科学
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营养学
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生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 22
·3558
·
IF 4.7
Xiaoting Chen,Jiang Yi,Zhen Wen,Yuting Fan
It is assumed that the stability and bioaccessibility of iron ions in iron–pea protein fibril (Fe-Fib PP) nanocomposite can be remarkably enhanced, and Fe-Fib PP exhibits great potential as an effective iron fortificant. Fe-Fib PP, a stable and effective iron supplement, was fabricated based on the reducing property of pea protein fibrils, derived from pea protein through thermal treatment at pH 2.0. The results demonstrated that the reducing power of iron was remarkably affected by fibril concentration and fibrillization degree. The reducing power of pea protein fibrils gradually enhanced from 0.31 to 0.92 with the increase in incubation time from 0 to 48 h. Compared with iron nanoparticles (Fe–Nano), Fe-Fib PP possessed much higher dispersibility. Additionally, the stability of iron in Fe-Fib PP was significantly higher than that in Fe–Nano under different storage conditions. X-ray photoelectron spectroscopy (XPS) outcomes revealed Fe (II) content in Fe-Fib PP (70.75 ± 0.65%) was remarkably higher than that of Fe–Nano (56.05 ± 0.50%). In addition, the bioaccessibility of Fe (II) dramatically improved from 42.7% to 62.8% using PP fibrils as carriers. The findings suggest that Fe-Fib PP is an effective iron nutrition enhancer.
研究领域:
食品科学
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营养学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Ning Xiang,Sihong Wu,Zhengxun Wei,Ping Shao,Peilong Sun
Iron deficiency is a common nutritional disorder worldwide. Iron fortification of food is an effective strategy to control iron deficiency anemia (IDA), however, traditional iron fortificants usually provoke undesirable organoleptic changes or have limited colloid stability. In this research, we investigated iron reducibility of soy protein amyloid fibrils made from soy protein isolates (SPI), soy β-conglycinin (7S) and soy glycinin (11S), and explored their applications in iron fortification. All three protein fibrils showed iron reducibility. The reducibility was utilized to generate fibril-iron nanoparticle composites. The iron reducibility was affected by fibril concentration, degree of fibrillation and reducing amino acid composition. We identified 11S had the most significant effect on reducing Fe (III) to more bioavailable Fe (II) state, whereas 7S showed the optimal result for generation of iron nanoparticle on fibrils in situ . The resulted fibril-iron nanoparticle hybrids showed high dispersibility in various liquid foods, without distinct color change.
研究领域:
食品科学
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营养学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Chao Zhang,Xuan Hu,Yu Zhang,Lingfei Li,Shufang Zhao,Quanfang Zhang,Yanli Yu,Wei Liu
This study developed and optimized a fully natural W1/O/W2 double emulsion system for oral iron delivery, using diosgenin, a natural triterpenoid saponin, to stabilize the inner water–oil (W1/O) interface and pea protein nanoparticles (PPNs) to stabilize the outer oil–water (O/W2) interface. The optimal primary emulsion, containing 9 % diosgenin in the oil phase and a W1:O ratio of 2:8, exhibited excellent centrifugal and storage stability. External aqueous phases (W2) were prepared from 2 %, 4 %, and 6 % pea protein dispersions, which underwent ultrasound treatment followed by centrifugation to produce corresponding PPNs suspensions designated as PPN-2 %, PPN-4 %, and PPN-6 %, respectively. The primary iron-containing W1/O emulsion was dispersed into these W2 phases at a W1/O: W2 ratio of 2:8, yielding stable W1/O/W2 emulsions with iron encapsulation efficiencies exceeding 99 %. In vitro simulated digestion revealed that the emulsions with PPN-6 % effectively minimized iron release in the gastric phase (<1 %) while promoting controlled release in the intestinal phase, thereby improving bioavailability and potentially reducing gastric irritation. Compared to synthetic PGPR-stabilized emulsions, the diosgenin-PPNs system demonstrated superior structural stability and digestive performance. This multilayered, food-grade emulsion system offers a promising, health-oriented alternative for iron fortification in functional foods.
研究领域:
食品科学
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胶体科学
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营养科学
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纳米技术
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）