JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2026
·
IF 6.7
Yixin Dong,Xizhi Yin,Xiangru Shan,Yiqiang Hu,Chuanlong Zhu
Epigallocatechin gallate (EGCG) has shown antiviral potential against the hepatitis B virus (HBV) by restoring lysosomal acidification; however, its application is limited by poor stability and low intestinal permeability. Here, a dual-shell chitosan/ferritin nanosystem (CHE) was developed to enhance the EGCG delivery and functionality. CHE achieved an encapsulation efficiency of 13.61% with a uniform nanoscale size distribution. Compared with free EGCG and single-shell HE, CHE improved storage stability and delayed EGCG release under simulated gastrointestinal conditions. In a Caco-2/HepG2.2.15 or HepAD38 coculture model, CHE enhanced transepithelial transport and intracellular delivery while maintaining epithelial barrier integrity. Mechanistically, CHE promoted lysosomal acidification, increased cathepsin B maturation, and restored autophagic flux, accompanied by reductions in HBV DNA, pgRNA, HBsAg, and HBeAg levels. These findings demonstrate that a dual-shell nanocage integrates stability enhancement with functional intracellular modulation, providing a promising strategy to improve the antiviral efficacy of polyphenols.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Jiage Ma,Zhongmei Tan,Xuan Wei,Zihao Tian,Vicky Yang Wang,Enyu Wang,Dong Xu
Probiotics are often subjected to adverse factors during processing, storage and digestion. To enhance the viability and function of probiotics, whey protein concentrate (WPC)-based microcapsules were systematically fabricated to co-encapsulate probiotic Lactiplantibacillus plantarum KLDS 1.0328 (LP KLDS 1.0328) and epigallocatechin gallate (EGCG) by electrospray. Scanning electron microscopy showed that spherical and smooth particles were developed. Attenuated total reflectance-Fourier transform infrared spectroscopy and X-ray diffraction suggested that probiotics and EGCG were successfully encapsulated in WPC-based microcapsules. Thermogravimetric analysis revealed that the addition of EGCG and probiotics improved the thermal stability of WPC-based microcapsules. Furthermore, the incorporation of polysaccharides and polyphenol significantly enhanced the antioxidant activity of the microcapsules ( P < 0.05). The viability of probiotics encapsulated in WPC/polysaccharides microcapsules was elevated compared with that of encapsulated in WPC microcapsules under simulated gastrointestinal digestion, thermal treatments and NaCl stresses. Notably, WPC/β-CD/EGCG/LP KLDS 1.0328 exhibited better protection against these environmental stresses. Moreover, the incorporation of polysaccharides could maintain viability over 7.50 lg CFU/g after 28 d of storage. Furthermore, WPC/β-CD/LP KLD 1.0328/EGCG microcapsules exhibited the highest scores by the results of principal component analysis. This study provides valuable insights for protecting probiotics with appropriate polysaccharide-protein composites and developing functional foods with probiotics.
研究领域:
食品科学
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微生物学
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PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yilun Huang,Yuwei Liu,Wenting Liu,Huiyu Hu,Daoxue Zhou,Xiaoxiang Peng,Chang Li,Yi Chen,Qiang Yu,Yuting Wang
5 Hydroxymethylfurfural (5-HMF) is a heat-induced hazard that common in baked goods. Although bioactive compounds such as catechins and polysaccharides could inhibit 5-HMF, their inhibition efficiency was limited when used alone. Therefore, this study aimed to explore the synergistic inhibitory impact of catechins and polysaccharides on 5-HMF in biscuits. Epigallocatechin gallate (EGCG), chitosan, and sodium alginate were screened out due to their high maximum inhibition rates (55.90, 67.20 and 66.62%, respectively), and their synergistic inhibitory effects on 5-HMF were investigated by isobologram analysis. The interaction index (γ) varies inversely with the synergism. When γ < 1 or >1, it represented synergism or antagonism, respectively. The results showed the EGCG/chitosan ratios of 1:1 (γ = 0.221) had better synergism than that of 1:2 (γ = 0.671) and 1:3 (γ = 0.523). Moreover, EGCG and sodium alginate only showed a synergistic effect at ratio of 1:1 (γ = 0.358), while an antagonistic effect was observed at ratios of 1:2 and 1:3 (γ = 1.12 and 1.25, respectively). The optimal inhibitory effect (54.57%) was achieved when EGCG-sodium alginate (1:1) at 0.2 g/kg. Compared with those used alone, the co-addition of EGCG and chitosan could decrease the dosage of EGCG to 1/5 and that of chitosan to 1/7, indicating a significant improvement of inhibit efficiency. Finally, Inhibitors’ concentration correlated negatively with 5-HMF content and browning index, suggesting they might inhibit 5-HMF by hindering Maillard or caramelization reactions. This study provided an efficient and cost-effective solution for 5-HMF control in baking products.
研究领域:
食品科学
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化学
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营养学
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高影响因子
FOOD CHEMISTRY
·
2021
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IF 7.514
Tingting Ma,Qi Wang,Peiyu Wei,Kexue Zhu,Aiguo Feng,Yanfu He,Jiamei Wang,Xuanri Shen,Jun Cao,Chuan Li
The protein degradation, flavor and micromolecule metabolites changes of (−)-epigallocatechin gallate (EGCG)-gelatin biofilm treatment (EGT) on chilled tilapia fillets in 21 days were investigated. Morphology observations revealed EGT protected good connective myofibrillar protein. It maintained protein secondary structure by significantly increasing the proportion of α-helix (15.20%) and decreasing the ratio of random coils (22.02%) in the EGT group compared to the control (CON) group ( P < 0.05). Metabolomics with UHPLC-Q-TOF/MS analysis indicated a distinct separation between the CON and treatment groups at the end of storage. Small peptides analysis demonstrated that the EGT group increased the level of sweet peptides. Additionally, the EGT group significantly reduced the formation of amino acid derivatives and esters and off-flavor development. Overall, EGT effectively improved flavor, inhibited fish protein oxidation/degradation, and verified metabolomics results. This study unveiled the potential of metabolomics to analyze metabolites determined by tilapia and monitor the changes during storage.
研究领域:
食品科学
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生物化学
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PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 14
·2131
·
IF 5.561
Jianchang Jin,Chengzhi Liu,Huafei Tong,Yulu Sun,Min Huang,Gerui Ren,Hujun Xie
Epigallocatechin gallate (EGCG) has many excellent qualities such as its antitumor, antiradiation and anti-oxidation properties, but its application is limited because its oral bioavailability is low and stability is poor. In this paper, zein and gum arabic (GA) were used as wall materials to prepare Zein-GA complex nanoparticles for encapsulating and protecting the EGCG. The particle size of Zein-GA-EGCG complex nanoparticles ranged from 128.03–221.23 nm, and the EGCG encapsulation efficiency reached a maximum of 75.23% when the mass ratio of zein to GA was 1:1. The FTIR and XRD results illustrated that the components of the Zein-GA-EGCG complex nanoparticles interacted by electrostatic, hydrogen bonding, and hydrophobic interactions. The EGCG release rate of Zein-GA-EGCG nanoparticles (16.42%) was lower than that of Zein-EGCG (25.52%) during gastric digestion, and a large amount of EGCG was released during intestinal digestion, suggesting that the Zein-GA-EGCG nanoparticles could achieve the sustained release of EGCG during in vitro digestion. Hence, using Zein-GA complexes to encapsulate EGCG effectively increased the encapsulation efficiency of EGCG and realized the purpose of sustained release during simulated gastrointestinal digestion.Keywords:zein;gum arabic;EGCG;encapsulation;complex nanoparticles
研究领域:
药学
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纳米技术
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食品科学
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PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
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2022
·Vol. 46
·期 12
·e14416
·
IF 3.654
Chong Tan,Qian-Da Xu,Nan Chen,Qiang He,Qun Sun,Wei-Cai Zeng
The cross-linking effects and action mechanism of epigallocatechin gallate (EGCG) on myofibrillar protein from common carp ( Cyprinus carpio ) were investigated. According to particle size, zeta potential, and atomic force microscopy, EGCG could cause the aggregation of myofibrillar protein, while hydrogen bonds and electrostatic interactions were the main molecular forces. With the measurement of Fourier transform infrared spectrum, surface hydrophobicity, fluorescence spectrum, circular dichroism spectrum, and molecular dynamics simulation, EGCG could make the spatial configuration of myofibrillar protein loose, enhance the exposure of amino acid residues, and further change its secondary and tertiary structures by forming intermolecular and intramolecular hydrogen bonds with myofibrillar protein. In addition, the gel properties of myofibrillar protein were improved by EGCG. All results suggested that EGCG had the cross-linking effects on myofibrillar protein in carp meat and could further improve its properties, which showed the potential to improve the qualities of fish meat in food industry. Practical applications Compared with other meat, fish meat is particularly easy to break and deteriorate during its processing and sales due to the short length and low cross-linking degree of fish myofibrillar protein, which shows some negative impacts on the quality of fish meat. In the present study, epigallocatechin gallate (EGCG) showed the significant cross-linking effects on carp myofibrillar protein and further improved its physicochemical properties. All results suggested that EGCG had the potential to increase the cross-linking degree of fish myofibrillar protein and improve its properties, so as to ameliorate the quality of fish meat during processing and storage.
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FOOD HYDROCOLLOIDS
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2022
·
IF 11.504
Xin Huang,Min Hong,Li Wang,Qingran Meng,Qinfei Ke,Xingran Kou
Many hydrophilic edible coating materials with antioxidant and antibacterial activities usually have weak adhesion on waxy hydrophobic surfaces of fruits and vegetables, seriously restricting the application of edible coating in food preservation. In this work, Epigallocatechin gallate (EGCG) was grafted with pectin by free radical mediated reaction to attempt to enhance the adhesion of pectin on the hydrophobic surface of fruits and vegetables through the unique pyrogallol structure of EGCG. The effects of covalent grafting of EGCG with different types of pectin on its physicochemical properties, antioxidant activity , and antibacterial activity were investigated. The results found that low methoxy pectin (LMP) grafted with EGCG (LMP-EGCG) coating could significantly reduce the weight loss, decrease phenol content and the activity of polyphenol oxidase of grapes (p < 0.01), and inhibit the lipid oxidation and inhibit the growth of microorganisms of grapes during post ripening (p < 0.01). Finally, the contact angle and solubility in water were used to evaluate the adhesion properties of LMP-EGCG on the surface of grapes, and the results showed that the covalent grafting of EGCG significantly enhanced the wetting and adhesion properties of pectin coatings on the surface of grape skin. Collectively, these results suggested that the covalent grafting of EGCG endowed the adhesion ability of edible coating of pectin on the hydrophobic surface of fruits and vegetables, which had broad application potential in the field of fruit and vegetable fresh-keeping.
研究领域:
食品科学
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农业化学
·
采后技术
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高影响因子
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
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2023
·
IF 5.6
Siyu Xia,Feifei Xi,Kunlin Ou,Ying Zhang,Huizhen Ni,Chonggang Wang,Qin Wang
Tea and tea products are widely used as the most popular beverage in the world. EGCG is the most abundant bioactive tea polyphenol in green tea, which has positive effects on the prevention and treatment of diabetes. However, the impact of EGCG exposure on glucose homeostasis and islets in adult mice have not been reported. In this study, we studied glucose homeostasis and the morphological and molecular changes of pancreatic islet α and β cells in adult male mice after 60 d of exposure to 1 and 10 mg/kg/day EGCG by drinking water. Glucose homeostasis was not affected in both EGCG groups. The expression of pancreatic duodenal homebox1 (Pdx1) in β cells was upregulated, which might be related to increased insulin level , β cell mass and β cell proliferation in 10 mg/kg/day EGCG group. The expression of aristaless-related homeobox (Arx) in α cells did not change significantly, which corresponded with the unchanged α-cell mass. The significant reduction of musculoaponeurotic fibrosarcoma oncogene homolog B (MafB) positive α-cells might be associated with decreased glucagon level in both EGCG groups. These results suggest that EGCG supplementation dose-dependent increases β cell mass of adult mice and affects the levels of serum insulin and glucagon. Our results show that regular tea drinking in healthy people may have the possibility of preventing diabetes.
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FOOD RESEARCH INTERNATIONAL
·
2020
·
IF 4.972
Dandan Qin,Qiushuang Wang,Hongjian Li,Xiaohui Jiang,Kaixing Fang,Qing Wang,Bo Li,Chendong Pan,Hualing Wu
Camellia kucha (Chang et Wang) Chang is a special tea in China, which is extremely bitter but beneficial for human health. However, there are no systematic studies on Kucha metabolites, especially those associated with bitterness. In this study, a non-targeted metabolomics approach based on UHPLC-LTQ-Orbitrap-MS was applied to comprehensively profile the characteristic metabolites of two Kucha cultivars by comparison with three common tea cultivars. A total of 90 differential metabolites were identified. Among them, eight key metabolites (theacrine, 2,4-dimethyl-1H-indole, EGCG, dihydrokaempferol, panasenoside, 3-cresotinic acid, 3-methylglutaconic acid, and L -histidine) were more abundant in Kucha than in the controls, most of which were positively correlated with bitterness. Furthermore, quantitative analysis of some important catechins and alkaloids by HPLC implied absolutely higher concentrations of EGCG and theacrine in Kucha, which was similar to the metabolomics results. These results will be contribute to future research on the bitter and nutritional properties of Kucha.
研究领域:
植物科学
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代谢组学
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食品科学
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化学计量学
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Experimental and Therapeutic Medicine
·
2018
·Vol. 15
·期 5
·4284-4290
·
IF 1.41
Sha Feng,Jue Liu,Biao Cheng,Aiping Deng,Hong Zhang
It has been acknowledged that environmental stress is a risk factor for developing mental disorders. Chronic stress may contribute to the hyperactivation of the hypothalamic‑pituitary‑adrenal (HPA) axis and a sustained rise in the levels of glucocorticoids (GCs). A high concentration of corticosterone (CORT) damages neuronal PC12 cells. It has been reported that (‑)‑Epigallocatechin‑3‑gallate (EGCG), a major component of green tea, exhibits neuroprotective activity. However, the protective effect of EGCG on neuronal cells injured by CORT remains to be elucidated. The present study aimed to identify the effects of EGCG on CORT‑injured neuronal PC12 cells and its associated mechanisms of action. CORT‑injured PC12 cells were pretreated with EGCG with or without cyclopamine. Cell viability was assessed using an MTT assay, changes in cell morphology were observed using phase‑contrast microscopy, cellular apoptosis was assessed by Hoechst 33342 staining, cell proliferation was measured using a cell counting kit‑8 assay, mRNA levels were measured by reverse transcription‑quantitative polymerase chain reaction and protein expression was assessed using western blot analysis. The current study demonstrated that exposure to high concentrations of CORT induced cytotoxicity and downregulated the Sonic hedgehog pathway (Shh) in PC12 cells. These effects were attenuated by EGCG. However, the EGCG‑mediated neuroprotective effects, as well as upregulation of the Shh pathway were all attenuated by the Shh signaling inhibitor cyclopamine. These results indicate that EGCG protects PC12 cells from CORT‑induced neurotoxicity via activation of the Shh signaling pathway.
研究领域:
神经科学
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药理学
·
细胞生物学
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JOURNAL OF FOOD PROCESS ENGINEERING
·
2026
·Vol. 49
·期 10
·e70740
·
IF 3.5
Zhanhui Cao,Luyao Zhang,Pengzhi Hong,Shouchun Liu,Saiyi Zhong,Qiusheng Peng,Miaozhen Pan,Fajie Cheng,Siyao Lu
This study analyzed the effects of 0.01% (w:v) epigallocatechin gallate (EGCG) on the gel properties and protein structure of frozen grouper surimi. The commercial cryoprotectant (CC: 4% sucrose, 4% sorbitol, and 0.3% polyphosphate) and trehalose composite cryoprotectant (TCC: 4% trehalose, 2% sorbitol, and 4% sucrose) served as controls. Results indicated no significant differences in sensory evaluation among the three antifreeze-treated surimi samples after 25 days of frozen storage ( p > 0.05). The whiteness value of the EGCG-treated surimi (68.29) was significantly higher than the other two groups ( p < 0.05), indicating stronger resistance to protein oxidation. The water-holding capacity (WHC) decline in the EGCG group (4.54%) was smaller than in the other two groups. Low-field nuclear magnetic resonance (LF-NMR) analysis further revealed the lowest water migration rate in the EGCG group, indicating its effective inhibition of bound water conversion to free water and enhancement of surimi water retention. Gel strength and microstructure assessments confirmed EGCG's ability to maintain the gel properties and network structure of frozen grouper surimi. In conclusion, since EGCG can simultaneously maintain the WHC, gel properties and protein antioxidant properties of surimi, it shows broad application prospects as a new phosphorus-free cryoprotectant. Further studies are needed to systematically verify its sensory acceptance and long-term frozen storage stability in large-scale industrial production.
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Yufan Dong,Xu Chen,Yiyi Lv,Shuaida Wang,Ling Jia,Xixi Cai,Shaoyun Wang
Plant protein has attracted wide attention due to its sustainability, but its poor foaming and emulsifying properties limit its application. EGCG can cross-link proteins to improve functional properties, but it is easily oxidized to quinone form (QEGCG), which may have different protein interaction mechanisms from natural EGCG. This study investigated the interaction mechanism between QEGCG and plant proteins. Multi-spectral and molecular docking showed that QEGCG formed a more broken and porous stable complex through covalent/non-covalent interactions, with a stronger binding. These structural changes resulted in significantly enhanced foaming and emulsifying properties (pea protein 2.84 × and chickpea protein 3.2 ×) compared to EGCG. The QEGCG-conjugate had stronger inhibition on α-amylase (70.02%) and α-glucosidase (77.27%). Quinoa protein could delay the intestinal release of QEGCG by 33.39% in simulated digestion, achieving synergistic functional complementation. These findings provide strategies for broadening the application of QEGCG, improving the function of plant proteins, and developing hypoglycemic foods.
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危险品化学品经营许可证（带存储）