铁蛋白纳米笼分子装载途径及食品活性物质递送的研究进展

铁蛋白(ferritin)是一种广泛存在于动物、植物和微生物中的多亚基笼形结构蛋白,具有调节体内铁代谢平衡的功能,同时可以保护细胞免受因各种环境胁迫而导致的细胞氧化损伤.近年来,随着研究的深入,铁蛋白独特的纳米笼形结构以及特殊的理化性质使其成为一种具有广泛应用前景的新型蛋白质纳米载体材料.文章对铁蛋白的分子结构和功能进...     

Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components

The octenyl succinic anhydride (OSA) modified corn starch (OSAS) was synthesised with different degrees of substitution (DS) and the influences of three factors namely OSA/starch ratio, reaction temperature, and reaction time on the DS of OSAS were studied by response surface methodology (RSM). As a delivery carrier material, the characteristics of OSAS were investigated. The resistant starch (RS) content of OSAS was increased with increasing DS, indicating the improvement of colon-targeting property. The swelling ratio (SR) of the OSAS in simulated gastrointestinal fluids was higher than that of native starch and its hydrophilicity was decreased with increasing DS. For in vitro release study, the percentage of released bioactive components was less than 7% within the first 8 h and close to 100% over a period of 36 h when the DS was 0.60. These results demonstrate that OSAS can be a potential carrier for colon-targeted delivery of bioactive food components.     

Emulsion-based delivery systems for lipophilic bioactive components

ABSTRACT:  There is a pressing need for edible delivery systems to encapsulate, protect, and release bioactive lipids within the food, medical, and pharmaceutical industries. The fact that these delivery systems must be edible puts constraints on the type of ingredients and processing operations that can be used to create them. Emulsion technology is particularly suited for the design and fabrication of delivery systems for encapsulating bioactive lipids. This review provides a brief overview of the major bioactive lipids that need to be delivered within the food industry (for example, ω-3 fatty acids, carotenoids, and phytosterols), highlighting the main challenges to their current incorporation into foods. We then provide an overview of a number of emulsion-based technologies that could be used as edible delivery systems by the food and other industries, including conventional emulsions, multiple emulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. Each of these delivery systems could be produced from food-grade (GRAS) ingredients (for example, lipids, proteins, polysaccharides, surfactants, and minerals) using simple processing operations (for example, mixing, homogenizing, and thermal processing). For each type of delivery system, we describe its structure, preparation, advantages, limitations, and potential applications. This knowledge can be used to facilitate the selection of the most appropriate emulsion-based delivery system for specific applications.     

静电纺丝蛋白基纳米纤维的研究进展

一些生物活性物质因难溶于水且生物利用率较低而使其应用受限,近年来如何有效递送生物活性物质广受关注。然而,脂质、多糖和蛋白质作为常用的食品级载体基质在单独使用时往往存在局限性,限制了它们在递送系统中的有效性。蛋白质-脂质和蛋白质-多糖偶联是用于制造新型递送系统的新兴技术,相较于单一的一元载体,多元偶联物在体内具有更好的协同作用,在提高递送系统封装效率的同时提高整个系统的稳定低,从而最大限度地发挥产品功能性质和生物活性。本文主要综述了脂质、多糖和蛋白质作为递送系统的重要性和局限性,横向对比了单一基质与多复合载体基质之间的优缺点,蛋白质-脂质/多糖二元基质作为主要研究对象,对其偶联机制、方法及其在营养递送中的作用优势进行了探讨,并对未来的研究方向进行了展望。

     

大麦食品及其生理活性成分的研究进展

大麦是重要的粮食作物和啤酒酿造原料,同时含有大量的生理活性成分,如β-葡聚糖、生育三烯酚和酚类化合物等。随着人们对健康保健的注重,大麦加工食品得到迅速发展。本研究就大麦加工食品的类型及大麦生理活性物质的结构特点和生理功能进行了综述。     

运动营养食品及其抗疲劳活性成分研究进展

缓解疲劳的关键在于保证机体运动水平,科学合理膳食与运动营养补充是主要途径。随着我国全民健康运动的兴起,运动人群不断增长,具有补充机体能量、减轻运动疲劳等作用的运动营养食品逐渐受到人们关注和重视,成为实现健康生活方式不可或缺的一个方面。目前,我国运动营养食品标准日趋完善,市场份额逐年增长,产业愈发成熟,发展前景十分乐观。本文从运动营养食品的定义及分类出发,系统阐述运动营养食品及其抗疲劳活性成分的国内外研究现状,并对其未来发展趋势做出展望,以期推动抗疲劳功能性运动食品的科学研究与应用开发,为普通大众了解运动营养食品、科学选择运动营养食品提供参考依据。     

A critical review on hepatoprotective effects of bioactive food components

Background: Bioactive food components are nonessential biomolecules, which help to give beneficial effects to human being against several diseases. Natural bioactive food components derived from plants and animals, such as phytosterols, carotenoids, polyphenols and fatty acids, have been proposed as valuable substitutions for anticipation and management of hepatotoxic effects and its chronic complications based on in vitro and in vivo studies.

Objectives of the study: To summarize drugs and chemical-induced hepatotoxicity and review how various bioactive food components attenuate the hepatotoxicity via cellular mechanisms.

Results: Remarkable studies demonstrated that the health promoting effects of bioactive components originated from plants have been frequently attributed to their antioxidant properties and facilitate to increase cellular antioxidant defense system and thereby scavenge free radicals, inhibit lipid peroxidation, augment anti-inflammatory potential, and further protect the liver from damage.

Conclusion: In this critical review, we summarize current progress in clarifying the molecular mechanism in hepatotoxicity and curative potential of the bioactive food components and its successive clinical outcomes in the field of drug discovery and overcome the problems of medication and chemical-induced hepatotoxic effects.     

Effects of nutrient and bioactive food components on Alzheimer's disease and epigenetic

Alzheimer's disease (AD) is the most common form of dementia in the elderly and is a chronic neurodegenerative disease that is becoming widespread. For this reason, in recent years factors affecting the development, progression and cognitive function of the AD have been emphasized. Nutrients and other bioactive nutrients are among the factors that are effective in AD. In particular, vitamins A, C and E, vitamins B₁, B₆ and B₁₂, folate, magnesium, choline, inositol, anthocyanins, isoflavones etc. nutrients and bioactive nutrients are known to be effective in the development of AD. Nutrients and nutrient components may also have an epigenetic effect on AD. At the same time, nutrients and bioactive food components slow down the progression of the disease. For this reason, the effect of nutrients and food components on AD was examined in this review.     

Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato

Purple-fleshed sweet potato flour could be used to enhance the colour, flavour and nutrients in food products. Thus, the investigation was to produce encapsulated flours from purple-fleshed sweet potato by spray drying using combinations of various levels of ascorbic acid (5 g kg⁻¹ and 10 g kg⁻¹) and maltodextrin (30 g kg⁻¹ and 100 g kg⁻¹) and to evaluate their effects on bioactive components, physicochemical and morphological properties. Encapsulated flours had higher total phenolic content, antioxidant capacity and water solubility index than non-encapsulated flour. There were no significant differences in anthocyanin content between encapsulated and non-encapsulated flours. However, water absorption index and flavonoids content of encapsulated flours depended on concentrations of ascorbic acid and maltodextrin. In addition, the high concentrations of ascorbic acid and maltodextrin encapsulated flours had higher glass transition temperature as compared to that of lower concentrations. In respect to morphology, the particles of encapsulated flours with high concentration of ascorbic acid and maltodextrin were more aggregated than those encapsulated with lower concentrations. Therefore, flours encapsulated with 10 g kg⁻¹ ascorbic acid and 30 g kg⁻¹ maltodextrin could be used to enhance the antioxidant activities of functional food ingredients.     

Encapsulation of food ingredients

Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spraydrying, freeze‐drying, fluidized bed‐coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/ stabilization of encapsulated food ingredients are also presented.     

Alginate-based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Due to its advantagessuch as ionic crosslinking, pH responsiveness, excellent biocompatibility, biodegradability and low price, alginate has become one of the most important natural polysaccharides extensively used in constructing desired delivery systems for food bioactive ingredients. In this review, the fundamental knowledge of alginate as a building block for construction of nutraceutical delivery systems is introduced. Then, various types of alginate-based nutraceutical delivery systems are classified and summarized. Furthermore, the future trends of alginate-based delivery systems are highlighted. Currently, alginate-based delivery systems include hydrogel, emulsion, emulsion-filled alginate hydrogel, nanoparticle, microparticle, core–shell particle, liposome, edible film, and aerogel. Although alginate has been widely used in the fabrication of food bioactive ingredient delivery systems, further efforts and improvements are still needed. For this purpose, the future perspectives of alginate-based delivery systems are discussed. The feasible research trends of alginate-based delivery systems include the development of novel large-scale commercial preparation technology, multifunctional delivery system based on alginate, alginate oligosaccharide-based delivery system and alginate-based oleogel. Overall, the objective of this review is to provide useful guidance for rational design and application of alginate-based nutraceutical delivery systems in the future.     

Colon targeted delivery systems: review of polysaccharides for encapsulation and delivery

Colon-targeted delivery of bioactives has recently gained importance in addressing specific needs in the therapy of colon-based diseases. Many approaches have been attempted for the development of colon-specific delivery systems, with not much success in the past. Recent research into the utilization of the metabolic activity and the colonic microenvironment in the lower gastrointestinal tract has attained great value in the design of novel colon-targeted delivery systems based on natural biodegradable polymers. In the current article, special emphasis has been placed on polysaccharide systems, with minimal chemical modification, that have been exploitedfor colon targeting. These polysaccharide based encapsulation and targeted delivery systems are envisaged to have an immense potential for the development of food/nutraceutical formulations for colon-based diseases, including colorectal cancer.     

果酒主要成分及其功能性研究进展

通过分析各类果酒的主要成分及其功能性,阐述了明确果酒的营养成分,寻找果酒营养健康卖点,精准营销理念,加强品牌建设是中国果酒企业未来发展应采取的措施。     

New advances in active packaging incorporated with essential oils or their main components for food preservation

The food industry is developing new packaging systems (active packaging) through the incorporation of essential oils or their main compounds into the films. This could confer them the antimicrobial and/or antioxidant properties already extensively described for these substances, improving the shelf life of perishable food products. However, a safe range of concentrations for their use in active food packaging should be established to reach the market proposals and avoid risks for consumers. The present work reviews the scientific literature concerning these two properties together with the toxic effects induced by these substances on human cell lines.     

Infusion of fruits with nutraceuticals and health regulatory components for enhanced functionality

Enrichment of fruits with nutraceutical components for increased nutritional- and health-beneficial qualities is a major goal for the food processing industries. In the present study, we have investigated the benefits of an osmotic infusion process by means of which a fructo-oligosacharide (Nutraflora?) was used to partially substitute sucrose in the infusion medium. Fruits such as sweet cherry, mango and blueberry could be subjected to osmotic infusion, resulting in improved quality characteristics. During infusion, loss of anthocyanins from blueberry and cherry fruits was observed, but this did not reduce the visual appeal of infused fruits. In conjunction with Nutraflora, fruits could be infused with soy lecithin (phospholipids) and excised mango assimilated significant amounts of phospholipids. Structurally, Nutraflora infused cherry fruits showed preservation of tissue structure similar to that in a fresh fruit. As well, Nutraflora infused fruits showed higher levels of soluble and insoluble solids content. DPPH radical scavenging activity of fresh and infused fruit extracts did not differ significantly suggesting that the antioxidant activity of infused fruits is not impaired by the process. Thus, infusion of fruits with desired components having health benefits can provide nutritionally superior fruit products with improved functionality.     

Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

Curcumin has been reported to have many biological activities, but its application as a functional ingredient is currently limited because of its poor water-solubility and bioaccessibility. This study investigated the impact of different lipid-based formulations on curcumin encapsulation and bioaccessibility. Oil-in-water nanoemulsions (r < 100 nm), or conventional emulsions (r > 100 nm), were prepared with different lipids: long, medium, and short chain triacylglycerols (LCT, MCT and SCT, respectively). An in vitro model simulating small intestine digestion conditions characterised rate and extent of lipid phase digestion. A centrifugation method determined fraction of curcumin released into mixed micelles after digestion (bioaccessibility). Initial digestion rate decreased in the order SCT > MCT > LCT, while final digestion extent decreased in the order MCT > SCT > LCT. The bioaccessibility of curcumin decreased in the order MCT > LCT ? SCT and appeared to be slightly higher in conventional emulsions than in nanoemulsions.     

Deamidation of food proteins to improve functionality

Many proteins, particularly those in plants, require structural modifications to improve their functional properties for expanded use. Several chemical and enzymatic methods are described for food protein deamidation to improve solubility, emulsification, foaming, and other functional properties of the proteins. The use of enzymes in protein modification is more desirable than chemical treatments because of their speed, mild reaction conditions, and their high specificity. Transglutaminase, protease, and peptidoglutaminase (PGase) are the only enzymes reported in the literature for protein deamidation. Of these, PGase appears to be the most feasible for practical application. PGase production, purification, and use in deamidation are discussed.