FOOD CHEMISTRY
·
2024
·
IF 8.5
Chuxin Ke,Liang Li
Soybean protein isolate was modified with polysaccharides and polyphenols to prepare a natural emulsifier with antioxidant capacity. Physicochemical, structural, interfacial, and functional properties of SPI-SSPS complex were investigated after covalent and non-covalent interacted with EGCG. SPI-SSPS-EGCG ternary complex with low EGCG concentrations (0.0625 and 0.125 mg/mL) showed a significant increase in absolute potential value and a decrease in turbidity. EGCG destroyed the original rigid structure of SPI-SSPS complex, and the covalent complexes had an ordered structure, while the non-covalent interaction resulted in disordered. The ternary complex with high EGCG concentrations (0.25 and 0.5 mg/mL) exhibited stronger EGCG binding capacity and lower surface hydrophobicity, which in turn affected its interfacial properties. The EAI and ESI of SPI-SSPS-EGCG covalent complex increased significantly, while the non-covalent complex had a significant change in EAI but no significant change in ESI with increasing EGCG concentration. The ternary complex showed significantly enhanced antioxidant capacity. The SPI-SSPS-EGCG ternary complex, with excellent antioxidant capacity and emulsifying property, making it suitable for emulsion delivery systems.
研究领域:
食品科学
·
化学
·
生物材料
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Shenwan Wang,Zhiying Duan,Lili Zheng,Yang Yang,Xiaoyan Zheng,Dao Xiao,Binling Ai,Mingfu Wang,Zhanwu Sheng
The interaction of nanocarriers with gastrointestinal enzymes upon oral administration significantly impacts their performance as delivery systems. This work investigated the interaction between epigallocatechin gallate (EGCG) loaded into banana resistant starch nanoparticles (RSNPs) and digestive enzymes and its implications for EGCG release. The formation of a protein corona on EGCG-RSNPs in simulated gastrointestinal fluids was confirmed. The formation of this protein corona led to structural alterations in the pepsin and trypsin. Changes in enzyme conformation upon interaction with EGCG-RSNPs were elucidated using UV–Vis absorption and emission fluorescence spectroscopy. The activity of the enzymes remained largely unaffected despite these conformational changes. Additionally, the presence of the protein corona led to a slower, reduced release rate of EGCG. The results of this work will contribute to the growing knowledge of nanocarrier design for the delivery of bioactive compounds, paving the way for the development of innovative therapeutic strategies and functional foods with more excellent health benefits.
研究领域:
纳米技术
·
药学
·
食品科学
·
生物物理学
✓ 已验证
产品关联
DOI
高影响因子
TOXICOLOGY IN VITRO
·
2019
·
IF 3.067
Yonghong Miao,Xiaoxue Sun,Guojun Gao,Xianglei Jia,Hao Wu,Ying Chen,Liyong Huang
(-)-epigallocatechin-3-gallate (EGCG), the main component of green tea, has long been explored in the treatment and/or prevention of central nervous system (CNS) disorders. However, EGCG has been recently shown to exhibit acute and subacute toxicity. Although a lot of work has been done, the mechanisms of EGCG-induced mitochondrial dysfunction has not been delineated in primary astrocyte. Here, the mitotoxic effect of EGCG on primary astrocytes was investigated by measuring Ca 2+ overloading-induced mitochondrial dysfunction. As expected, EGCG dose-dependently inhibited astrocytes growth depending on Ca 2+ overloading, especially at 50 μM EGCG group. It is interesting to note that Ca 2+ influx from the extracellular space was responsible for an increase in the cytosolic Ca 2+ level ([Ca 2+ ] i ) by opening voltage-gated calcium channels (VGCCs) and, consequently, mitochondrial Ca 2+ ([Ca 2+ ] m ) overloaded via the mitochondrial Ca 2+ uniporter (MCU). As a result, mitochondrial dysfunction was induced, including the opening of the mitochondrial permeability transition pore (mPTP), mitochondrial membrane depolarization, an increasing in reactive oxygen species (ROS), and cytochrosome c (cyt c) releasing. Therefore, more apoptotic cells were observed in 50 μM EGCG group than that of in 1 μM EGCG group. These findings suggested that a high dose of EGCG was toxic to astrocytes partly by targeting mitochondria via calcium pathway, which would extend our understanding of the toxicity of EGCG and the underlying mechanisms.
研究领域:
神经科学
·
药理学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Hujun Xie,Xin Luo,Ying Gao,Min Huang,Gerui Ren,Rongmi Zhou,Yulu Sun,Haoxin Ye,Qunfang Lei,Wenjun Fang,Yong-Quan Xu
Probiotics and epigallocatechin gallate (EGCG) are sensitive to external conditions. In order to improve the survival rate of Lactobacillus plantarum (LP) and the activity of EGCG during storage, freeze-drying and gastrointestinal digestion, the LP and EGCG are co-encapsulated for the first time by extrusion using alginate-whey protein isolate (ALG-WPI) and alginate-pectin-whey protein isolate (ALG-PEC-WPI) biocomposites as wall materials, which can protect the encapsulated LP and EGCG during the simulated gastric digestion and co-release LP and EGCG in the intestine. Compared with ALG-PEC-WPI-LP beads, the release rate of LP in ALG-PEC-WPI-LP-EGCG beads is significantly increased to 92.8%. Both co-encapsulated beads are formed through hydrogen bonding interaction, and EGCG exists in amorphous form. Two co-encapsulated beads ALG-WPI-LP-EGCG and ALG-PEC-WPI-LP-EGCG exhibit better survival rate for LP during freeze-drying and in vitro digestion. Experiments conducted in high-fat diet-fed rats indicate that serum total cholesterols and low-density lipoprotein cholesterols in co-encapsulated group are significantly lower than those of un-encapsulated group. The co-encapsulated LP and EGCG alleviate the gut dysbiosis and decrease the hepatic steatosis in high-fat diet-fed rats. Thus the ALG-PEC-WPI composite is a good carrier for protection and delivery of LP and EGCG.
研究领域:
食品科学
·
营养学
·
生物技术
·
药学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Xian He,Wanshui Yang,Qihong Zhao,Xinsheng Qin
In this study, we prepared Pickering emulsions stabilized by quinoa protein isolate (QPI) and (-)-epigallocatechin-3-gallate (EGCG) non-covalent hybrid particles using ultrasonic emulsification technique and demonstrated lipid oxidation and in vitro digestion process of Pickering emulsions. The interaction forces between QPI and EGCG were characterized using fluorescence spectroscopy, isothermal titration calorimetry, and Fourier transform infrared spectroscopy. Results indicated that the non-covalent QPI/EGCG hybrid particles were formed mainly via hydrophobic interactions, hydrogen bonds, and electrostatic interactions at pH 5. Then, the QPI/EGCG non-covalent hybrid particles were applied to modify the Pickering emulsion with ultrasonic homogenization. The rheological experimental results showed that the energy storage modulus (G′) was higher than the loss modulus (G″), indicating that the emulsion had solid-like properties. As a physical barrier, interfacial layer fabricated by antioxidant QPI/EGCG hybrid particles limited lipid oxidation at 60 °C for 15 days. At 37 °C, the QPI/EGCG hybrid particles stabilized Pickering emulsions with robust antioxidant interfacial structure limited the lipid digestion under simulated gastrointestinal tract (gastric, small intestine phases). Thus, EGCG and quinoa proteins were more resistant to free radical oxidation and gastrointestinal digestion with the assistance of ultrasound. It provides a basis for better development of food and drug delivery systems by fully utilizing the antioxidant properties of plant polyphenols.
研究领域:
食品科学
·
化学工程
·
材料科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Xiang Huang,Rui Tu,Hongbo Song,Kai Dong,Fang Geng,Lei Chen,Qun Huang,Yingmei Wu
Vitamin C is an essential nutritional supplement and antioxidant in food. However, the development of vitamin C in the food industry is limited due to its extremely poor chemical stability. In this study, W 1 /O/W 2 double emulsions loaded with vitamin C were prepared, and their structure, physicochemical stability, and in vitro gastrointestinal digestion were investigated. The results manifested that the encapsulation efficiency was the highest (90.23 ± 0.49 %) when the addition of vitamin C in the internal aqueous phase was 0.05 %. Storage stability revealed that no phase separation occurred and did not show stratification in the emulsion system during storage, and the physical stability was excellent. pH stability demonstrated that the W 1 /O/W 2 double emulsion loaded with vitamin C had a lower polydispersity index (PDI) value (0.19 ± 0.01) and greater absolute zeta potential value (40.37 ± 0.48) in alkaline environment (pH 8.0–12.0). The ionic stability suggested that the double emulsion was less stable in the presence of sodium ions. In vitro gastrointestinal digestion indicated that the bioavailability of vitamin C was 25 % after simulated digestion in vitro , elucidating that the W 1 /O/W 2 double emulsion loaded with vitamin C was released slowly in the small intestine and had a certain sustained-release function.
研究领域:
食品科学
·
营养学
·
胶体化学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Hujun Xie,Han Wang,Min Huang,Ying Gao,Qing-Qing Cao,Hao Li,Qingbo Jiao,Gerui Ren,Yong-Quan Xu
(−)-Epigallocatechin-3-gallate (EGCG) is the main active component of tea polyphenols, which endows tea with bitter and astringent taste and is susceptible to degradation in presence of light, heat and oxygen. In this study, whey protein isolate (WPI) and β-cyclodextrin (β-CD) were used to prepare the WPI-β-CD nanocomplexes for masking the bitter taste and protecting EGCG. The encapsulation efficiency of EGCG by WPI-β-CD nanocomplexes reached to 79.61%. Sensory evaluation indicated that the bitter and astringent taste of EGCG was masked. FTIR results suggested that the WPI/β-CD-EGCG nanocomplexes were formed through electrostatic, hydrogen bonding and hydrophobic interactions among WPI, β-CD and EGCG. The molecular mechanism of taste masking was preliminarily investigated by molecular docking, suggesting that the bitter and astringent taste moiety of EGCG was inserted into the hydrophobic cavity of β-CD, thereby masking the bitter and astringent taste of EGCG. The results of in vitro gastrointestinal experiments and scanning electron microscopy indicated that the WPI-β-CD nanocomplexes effectively encapsulated EGCG and achieved sustained release in simulated gastrointestinal conditions, thus showing potential application prospects in tea beverages and related areas.
研究领域:
食品科学
·
纳米技术
·
饮料技术
·
感官科学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Jiaxin Chen,Xue Liang,Baohua Kong,Hui Wang,Hongwei Zhang,Jie Tang,Qian Liu,Xin Li
Addition of different (−)-epigallocatechin-3-gallate (EGCG) (0, 100, 200, 500 or 1000 mg/L emulsion) on the interfacial composition and protein-lipid co-oxidation of whey protein isolate (WPI)-stabilised oil-in-water (O/W) emulsions were studied, and underlying mechanisms were also explored. The results indicated that the physical stability of emulsions gradually decreased with the increasing level of EGCG during storage, which clearly verified by decreasing ζ-potential absolute values and increasing droplet size. Moreover, the combination between WPI and EGCG by covalent/non-covalent binding for either adsorbed proteins (AP) or unadsorbed proteins (UAP) led to aggregation and conformational changes in WPI, which confirmed and characterised by electrophoresis, fluorescence quenching, and molecular docking simulation. Meanwhile, the concentration of AP slightly decreased as a function of EGCG level and storage time, however, the UAP showed the opposite change tendency, indicating that EGCG could effectively modulate the interfacial adsorption property of WPI in O/W emulsions. In addition, the incorporation of EGCG efficiently suppressed protein-lipid co-oxidation of O/W emulsions during storage, which was illustrated by hierarchical cluster and correlation analysis between protein and lipid oxidation products. Our results clearly revealed the viability of the EGCG to modulate the interfacial composition and retard the co-oxidation of O/W emulsions with enhanced storability.
研究领域:
食品科学
·
化学
·
生物物理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Xin-Sheng Qin,Zhi-Gang Luo,Xiao-Lin Li
In this study, we demonstrated the role of W 1 /O/W 2 double emulsion with alginate-Ca-EDTA system on the gastrointestinal digestion viability of Lactobacillus Plantarum strain liquid. The W 1 /O/W 2 double emulsion was prepared by WPI-EGCG covalent conjugate nanoparticles with compartmented multiple-emulsion nature. The effects of preparation parameters containing polyglycerol polyricinoleate content, oil fraction, and WPI-EGCG covalent conjugate particle concentration on the formation of W 1 /O/W 2 double emulsions were systematically studied. Then, the rheological properties of alginate-Ca-EDTA system in the external aqueous phase of the W 1 /O/W 2 double emulsions as the pH changes were investigated. The W 1 /O/W 2 double emulsion maintained in the hydrogel state at pH below 4.0 because of Ca 2+ coupled with G residues of alginate . In contrast, the W 1 /O/W 2 double emulsion transformed to solution state at neutral pH condition, which caused the dissociation of Ca 2+ from the Ca-alginate hydrogel and resulted in Ca-EDTA chelation. A pH-sensitive carrier based on an alginate-Ca-EDTA system in a set-type W 1 /O/W 2 double emulsion model was exploited by regulating the release of Ca 2+ . Based on the pH-sensitive alginate-Ca-EDTA system and middle oil phase resistance, such a double emulsion supplied a colon-targeted release carrier for the Lactobacillus Plantarum strain liquid encapsulation into inner aqueous phase with the functional protection effect. The results offer a promising strategy for probiotics strain liquid encapsulation of double emulsion delivery systems in oral applications of foods (such as yogurt, fruit juice or cheese) and pharmaceuticals.
研究领域:
食品科学
·
制药技术
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
Food & Function
·
2024
·Vol. 15
·期 11
·6068-6081
·
IF 5.1
Haonan Yu,Zhenyou Lou,Tingbo Wu,Xiaochun Wan,Haitao Huang,Yuanyuan Wu,Bo Li,Youying Tu,Puming He,Junsheng Liu
Epigallocatechin gallate (EGCG), a prominent bioactive compound found in tea, offers numerous health benefits. Previous studies have highlighted its potential in mitigating hyperuricemia. In this study, hyperuricemic mice induced by potassium oxonate (PO) were treated with EGCG or the anti-hyperuricemia medication allopurinol (AP) to investigate the mechanisms underlying their anti-hyperuricemic effects. The results demonstrated that both EGCG and AP significantly reduced serum uric acid (UA) levels. Further analysis revealed that EGCG promoted the expression of UA secretion transporter genes (Oat1 and Oct1) while inhibiting the expression of UA reabsorption transporter genes (Urat1 and Glut9) in the kidney. By 16S rDNA sequencing, EGCG, but not AP, was found to alter the composition of the gut microbiota. Notably, EGCG induced significant changes in the relative abundance of specific bacteria such as Lactobacillus, Faecalibaculum, and Bifidobacterium, which displayed high correlations with serum UA levels and UA-related gene expression. Metabolomic analysis suggested that EGCG-induced modifications in bacterial metabolites might contribute to the alleviation of hyperuricemia. Transcriptomic analysis of the intestinal epithelium identifies 191 differentially expressed genes (DEGs) in EGCG-treated mice, including 8 purine-related genes. This study elucidates the anti-hyperuricemic mechanisms of EGCG, particularly its influence on the gut microbiota and gene expression in the intestinal epithelium.
研究领域:
药理学
·
微生物学
·
分子生物学
·
营养学
·
转录组学
·
代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xinsheng Qin,Qingli Bo,Panzhu Qin,Sufang Wang,Kaiyong Liu
In this study, we demonstrated the role of whey protein isolate (WPI)/(−)-epigallocatechin-3-gallate (EGCG) covalent conjugates/gellan gum double network emulsion gels by duo-induction of glucono-δ-lactone (GDL) and CaCl 2 on the digestion viability of Lactobacillus Plantarum powders. We employed a novel one-step continuous cold gelation strategy to product double network emulsion gels. The gellan gum in continuous phase was first induced by CaCl 2 to form a gel in a short time. Besides, the GDL was improved covalent cross-linking between WPI-EGCG covalent conjugate Pickering particles or particle-coated oil droplets because of the slowly pH reduction. The first cross-linked gellan gum gels could be more closely integrated into the GDL-induced second gel networks with synergistic role, which promoted the formation of compact and homogeneous networks through hydrophobic interactions and disulfide bonds. Thus, the results provide a promising strategy for probiotic powders encapsulation of double network emulsion gels in oral applications of gel type foods.
研究领域:
食品科学
·
生物技术
·
药学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Biomaterials Advances
·
2022
·
IF 0
Xiaowei Yin,Shuocheng Huang,Shibo Xu,Linna Chang,Xingjun Zhao,Zhenhua Chen,Xifan Mei,Xiuqiu Gao
The complex wound environment and abnormalities in self-metabolism of diabetic skin defects lead to impaired angiogenesis, which can easily lead to bacterial infection and increased inflammation. Therefore, there is an urgent need for multifunctional composites with antimicrobial and pro-angiogenic properties to improve the current therapeutic outcomes of diabetic wounds. In this study, we described an EGCG-modified zinc oxide quantum dots (ZnO QDs) hydrogel ( [email protected] ) for the treatment of delayed diabetic wounds. In vitro antimicrobial assays showed that [email protected] effectively cleared 95.6% of MRSA and 97% of Amp r E. coli with good bactericidal activity. Western blotting assay analysis showed that [email protected] downregulated trauma inflammatory factors (TNF-α, IL-6) by 46.9% and 57%, respectively, while upregulating 1.7-fold VEGF and 2-fold EGF, accelerating wound healing by reducing inflammatory response and promoting proliferation of vascular endothelial cells and skin epidermal cells. After 15 days of [email protected] treatment, the rate of skin lesion closure in rats was 96.3%, which was much better than that of 65.4% in the control group. Safety experiments showed that [email protected] was reassuringly biocompatible and harmless to vital organs. The obtained results suggested that [email protected] had the potential to be a safe and effective treatment method with a promising future as a diabetic wound treatment material.
研究领域:
生物医学工程
·
材料科学
·
药学
·
伤口愈合
✓ 已验证
产品关联
DOI
PubMed
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