Resveratrol-loaded pH-responsive Mesona chinensis polysaccharides-zein nanoparticles for effective treatment of ulcerative colitis.

BACKGROUND: Resveratrol (Res) is promising food functional factor with favorable antioxidant and anti-inflammatory properties, although its poor water solubility and low bioavailability limit extensive application. Therefore, in combination with another promising polysaccharide (Mesona chinensis polysaccharides, MCP), Res-loaded food nanocarriers (ResNPs) were developed to increase its water solubility, bioactivity and targeting properties. ResNPs were then applied to alleviate dextran sulfate sodium (DSS)-induced ulcerative colitis. RESULTS: Resveratrol can be well encapsulated in MCP-based nanoparticles in an amorphous state, improving its water solubility. ResNPs showed pH-response controlled release behavior in the gastrointestinal tract and increased the enrichment of Res in the colon. In vivo experiments of ResNPs against DSS-induced ulcerative colitis (UC) revealed that ResNPs significantly improved UC symptoms, modulated intestinal inflammation and down-regulated oxidative stress levels compared to free Res. ResNPs also play an positive role with respect to inhibiting the mitogen-activated protein kinase pathway and promoting the expression of tight junction proteins. In addition, ResNPs improved the species composition and relative abundance of intestinal flora in UC mice, which effectively regulated the balance of intestinal flora and promoted the production of short-chain fatty acids. CONCLUSION: These results suggest that MCP-based nanoparticles can effectively improve the solubility of resveratrol and enhance its in vivo bioactivity. Moreover, the present study also provides a new strategy for the prevention and treatment of UC with food polyphenol. © 2024 Society of Chemical Industry.

Effect of duck interferon-α and an anti-cap protein polyclonal antibody against duck circovirus.

Duck circovirus (DuCV) is one of the most prevalent viruses in the duck breeding industry, and causes persistent infection and severe immunosuppression. Currently, there is a serious lack of prevention and control measures and no commercial vaccine against DuCV. Therefore, effective antiviral drugs are important for treating DuCV infection. Interferon (IFN) is an important component of antiviral innate immunity, but it remains unclear whether duck IFN-α has a clinical effect against DuCV. Antibody therapy is an important way to treat viral infections. The DuCV structural protein (cap) is immunogenic, and it remains to be determined whether an anti-cap protein antibody can effectively block DuCV infection. In this study, the duck IFN-α gene and the DuCV structural protein cap gene were cloned, expressed and purified in Escherichia coli to prepare duck recombinant IFN-α and the cap protein. Then, rabbits were immunized with the recombinant cap protein to prepare a rabbit polyclonal antibody. This study investigated the antiviral effect of duck recombinant IFN-α and the anti-cap protein antibody and their combined effect on Cherry Valley ducks infected with DuCV. The results showed that the treatment significantly alleviated the clinical symptoms of immune organ atrophy and immunosuppression compared with the control. The histopathological damage of the target organs was alleviated, and replication of DuCV in the immune organs was significantly inhibited. The treatment also reduced the damage caused by DuCV to the liver and immune function, and increased the level of the DuCV antibody in the blood, thereby improving antiviral activity. Notably, the combination of duck IFN-α and the polyclonal antibody completely blocked DuCV infection after 13 days under the experimental conditions, showing a better inhibitory effect on DuCV infection than single treatments. These results showed that duck recombinant IFN-α and the anti-cap protein antibody can be used as antiviral drugs to clinically treat and control DuCV infection, particularly the vertical transmission of the virus in breeding ducks.

Comparison study of protective effects of porcine bile acids and sheep bile acids against heat stress in chickens.

BACKGROUND: Heat stress (HS) is known to exert negative effects on the poultry and breeding industry, resulting in severe economic losses. Bile acids (BAs), an important component of bile, play a crucial role in improving the production performance of livestock and poultry, alleviating stress injury, and ensuring the health of livestock and poultry. At present, porcine BAs are widely used because of their therapeutic effects on HS; however, it remains unclear whether the same effects are exerted by sheep BAs, which are different from porcine BAs and have different compositions. In this study, we compared the anti-HS effects of porcine BAs and sheep BAs in the diet by establishing an HS model of chicks and investigating the chicken performance, HS-related genes' expression, oxidative stress markers, jejunal histoarchitecture, inflammatory cytokines' expression, jejunal secreted immunoglobulin A concentration, and cecal bacterial flora. RESULTS: The results showed that the addition of sheep BAs to the diet increased the average daily weight gain and the feed conversion ratio of chicks. Under HS, sheep BAs were more effective than porcine BAs in improving the activities of lactate dehydrogenase and glutamic pyruvic transaminase in serum and the content/activity of malondialdehyde, superoxide dismutase, and reduced glutathione in serum and tissue, in reducing the messenger RNA (mRNA) expression of heat shock proteins (HSP60, HSP70, and HSP90) in the liver and jejunum, and in improving the histological structure and the expression of tight junction proteins (occludin and zonula occludens-1) and enriching intestinal bacterial flora. However, porcine BAs were significantly inferior to sheep BAs in reducing the mRNA expression of inflammatory factors (interleukin-6, interleukin-1ß, and tumor necrosis factor-α). CONCLUSION: The effect of sheep BAs was more significant than porcine BAs was in alleviating HS injury in chicks, suggesting that sheep BAs have great potential as new feed nutrition and health additive to improve poultry production performance and prevent HS. © 2023 Society of Chemical Industry.

Acetylated polysaccharides: Synthesis, physicochemical properties, bioactivities, and food applications.

Polysaccharides are biomacromolecular widely applied in the food industry, as gelling agents, thickeners and health supplements. As hydrophobic groups, acetyls provide amphiphilicity to polysaccharides with numerous hydroxyl groups, which greatly expand the presence of polysaccharides in organic organisms and various chemical environments. Acetylation could result in diverseness and promotion of the structure of polysaccharides, which improve the physicochemical properties and biological activities. High efficient and environmentally friendly access to acetylated derivatives of different polysaccharides is being explored. This review discusses and summarizes acetylated polysaccharides in terms of synthetic methods, physicochemical properties and biological activities and emphasizes the structure-effect relationships introduced by acetyl groups to reveal the potential mechanism of acetylated polysaccharides. Acetyls with different contents and substitution sites could change the molecular weight, monosaccharide composition and spatial architecture of polysaccharides, resulting in differences among properties such as water solubility, emulsification and crystallinity. Coupled with acetyls, polysaccharides have increased antioxidant, immunomodulatory, antitumor, and pro-prebiotic capacities. In addition, their possible applications have also been discussed in green food materials, bioactive ingredient carriers and functional food products, indicating that acetylated polysaccharides hold a clear vision in food health and industrial development.

Tea Polysaccharide Prevents Colitis-Associated Carcinogenesis in Mice by Inhibiting the Proliferation and Invasion of Tumor Cells.

The imbalance between cell proliferation and apoptosis can lead to tumor progression, causing oncogenic transformation, abnormal cell proliferation and cell apoptosis suppression. Tea polysaccharide (TPS) is the major bioactive component in green tea, it has showed antioxidant, antitumor and anti-inflammatory bioactivities. In this study, the chemoprophylaxis effects of TPS on colitis-associated colon carcinogenesis, especially the cell apoptosis activation and inhibition effects on cell proliferation and invasion were analyzed. The azoxymethane/dextran sulfate sodium (AOM/DSS) was used to induce the colorectal carcinogenesis in mice. Results showed that the tumor incidence was reduced in TPS-treated AOM/DSS mice compared to AOM/DSS mice. TUNEL staining and Ki-67 immunohistochemistry staining showed that the TPS treatment increased significantly the cell apoptosis and decreased cell proliferation among AOM/DSS mice. Furthermore, TPS reduced the expression levels of the cell cycle protein cyclin D1, matrix metalloproteinase (MMP)-2, and MMP-9. In addition, in vitro studies showed that TPS, suppressed the proliferation and invasion of the mouse colon cancer cells. Overall, our findings demonstrated that TPS could be a potential agent in the treatment and/or prevention of colon tumor, which promoted the apoptosis and suppressed the proliferation and invasion of the mouse colon cancer cells via arresting cell cycle progression.

Recent Advances in Momordica charantia: Functional Components and Biological Activities.

Momordica charantia L. (M. charantia), a member of the Cucurbitaceae family, is widely distributed in tropical and subtropical regions of the world. It has been used in folk medicine for the treatment of diabetes mellitus, and its fruit has been used as a vegetable for thousands of years. Phytochemicals including proteins, polysaccharides, flavonoids, triterpenes, saponins, ascorbic acid and steroids have been found in this plant. Various biological activities of M. charantia have been reported, such as antihyperglycemic, antibacterial, antiviral, antitumor, immunomodulation, antioxidant, antidiabetic, anthelmintic, antimutagenic, antiulcer, antilipolytic, antifertility, hepatoprotective, anticancer and anti-inflammatory activities. However, both in vitro and in vivo studies have also demonstrated that M. charantia may also exert toxic or adverse effects under different conditions. This review addresses the chemical constituents of M. charantia and discusses their pharmacological activities as well as their adverse effects, aimed at providing a comprehensive overview of the phytochemistry and biological activities of M. charantia.

Effects of Endogenous Antioxidants in Camellia Oil on the Formation of 2-Monochloropropane-1, 3-diol Esters and 3-Monochloropropane-1,2-diol Esters during Thermal Processing.

2-Monochloropropane-1, 3-diol (2-MCPD) esters and 3-monochloropropane-1,2-diol (3-MCPD) esters, a class of substances potentially harmful to human health, are usually formed during the refining of vegetable oils under high temperature. The effects of endogenous antioxidants in vegetable oils on the formation of 2- and 3-MCPD esters is still unknown. In this study, the effects of endogenous antioxidants (α-tocopherol, stigmasterol and squalene) on the formation of 2- and 3-MCPD esters in model thermal processing of camellia oil were investigated. The possible formation mechanism of 2- and 3-MCPD esters was also studied through the monitoring of acyloxonium ions, the intermediate ions of 2- and 3-MCPD esters formation, and free radicals by employing infrared spectra and electron paramagnetic resonance (EPR), respectively. The results indicated that the addition of α-tocopherol had either promoting or inhibiting effects on the formation of 2- and 3-MCPD esters, depending on the amount added. Stigmasterol inhibited the formation of 3-MCPD ester and 2-MCPD ester at low concentrations, while promoting their formation at high concentrations. Squalene exhibited a promotional effect on the formation of 3-MCPD ester and 2-MCPD ester, with an increased promotion effect as the amount of squalene added increased. The EPR results suggested that CCl3•, Lipid alkoxyl, N3• and SO3• formed during the processing of camellia oil, which may further mediate the formation of chlorpropanol esters. This study also inferred that squalene promotes the participation of the free radical in chlorpropanol ester formation.

Food Polysaccharides and Proteins: Processing, Characterization, and Health Benefits.

Natural macromolecular substances are prevalent in the organs of plants and animals, such as polysaccharides, resins, proteins, etc [...].

Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch.

The sol-gel behavior of tapioca starch (TS) plays a crucial role in the processing and quality control of flour-based products. However, natural tapioca starch has low gel strength and poor viscosity, which tremendously limits its application. To solve this problem, this study investigated the effects of κ-carrageenan (KC), konjac gum (KGM), and Mesona chinensis Benth polysaccharide (MCP) on the pasting behavior, rheological, and structural properties of tapioca starch. KC, KGM, and MCP significantly increased the viscosity of TS. With the exception of high-concentration KGM (0.5 %), all other blending systems showed decrease in setback. This may be attributed to the stronger effect of the high-concentration KC (0.5 %) and MCP (0.5 %) functional groups interacting with starch. KC, KGM, and MCP effectively improved the dynamic modulus (G' and G") of TS gel and were effective in increasing the gel strength and hardness of TS. The FT-IR analysis indicated that the short-range order of TS was mainly influenced by polysaccharides through non-covalent bonding interactions. Furthermore, it was confirmed that three polysaccharides could form dense structures by hydrogen bonding with TS. Similarly, more stable structure and pore size were observed in the microstructure diagram.

Evaluation of potentially harmful Maillard reaction products in different types of commercial formulae.

Pasteurisation and spray drying are critical steps to ensure the safety and shelf-life of formulae, but these treatments also induce formation of some potentially harmful Maillard reaction products. In this study, the occurrence of potentially harmful Maillard reaction products and proximate compositions in different commercial formulae were analysed. Our results showed that infant formulae had significantly higher concentrations of furosine, Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) than follow-on/toddler formula. Specialty formulae had higher concentrations of glyoxal and CML than other types of formulae. Correlation analysis indicated that concentrations of 5-hydroxymethylfurfural, 3-deoxyglucosone, CML and CEL were closely related to fat contents. These results provided insight into concentrations of potentially harmful Maillard reaction products in different types of formulae and provide a theoretical basis for further optimisation of processing.

Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels.

Germination treatment of highland barley enhances its nutritional value while weakening the starch gel properties. This study aims to enhance the characteristics of germinated highland barley starch (GBS) by exploring the synergistic effects of two alkalis (Na2CO3 and NaHCO3) and guar gum (GG) on GBS gel properties. The combined action of alkalis and GG significantly improved the peak viscosity, setback viscosity, and hardness compared with GG alone. The highest G' and G" reached 998 and 204 Pa at 0.4% Na2CO3 addition, which were increased by nearly 44% and 50%, respectively. Fourier-transform infrared spectral analysis revealed that the alkalis strengthened interaction forces, particularly with intensified absorption peaks at 3200-3700 cm-1 and 1550-1750 cm-1. The Na2CO3 and NaHCO3 reduced the spin-spin relaxation time (T2), resulting in a dense starch gel network. This study contributes to enhancing the market application of GBS and offers innovative insights for modifying other starches.

Large and small amplitude oscillatory shear techniques evaluate the nonlinear rheological properties of Ficus pumila polysaccharide -wheat starch gel.

Polysaccharides are used in starch-based product formulations to enhance the final quality of food products. This study examined the interaction mechanisms in Ficus pumila polysaccharide (FPP) and wheat starch (WS) gel systems with varying FPP concentrations using linear and nonlinear rheological analysis. Physicochemical structural analyses showed non-covalent FPP-WS interactions, strengthening hydrogen bonding between molecules and promoting water binding and ordered structure generation during WS gel aging. Small amplitude oscillatory shear analyses revealed that elevated FPP concentrations led to increased storage modulus (G'), loss modulus (G"), critical strains (From 29.02 % to 53.32 %) and yield stresses (From 0.94 Pa to 30.97 Pa) in the WS gel system, along with improved resistance to deformation and short-term regeneration. In the nonlinear viscoelastic region, FPP-WS gels shifted from elastic to viscous behavior. Higher FPP concentrations displayed increased energy dissipation, strain hardening (S>0, e3/e1 > 0) and shear thinning (T<0, v3/v1<0). FPP contributes more nonlinearity in the dynamic flow field as showed by the high harmonic ratio, with a larger I3/I1 values overall. This study highlights FPP's potential in starch gel food processing, and offers a theoretical basis for understanding hydrocolloid-starch interactions.

Anthocyanins-natural pigment of colored rice bran: Composition and biological activities.

Rice by-products are a potential source of various bioactive substances with great processing potential, which are receiving increasing attention. Among them, rice bran is a by-product of rice milling, with high nutritional value and health benefits. Colored rice bran contains a large amount of anthocyanins responsible for color and bioactivities. And anthocyanins are often added to foods as a natural pigment, serving to enhance both the visual appeal and nutritional value. Recent advances in the composition and bioactivities of four common colored rice bran anthocyanins (black, purple, red, and purple red rice) are reviewed in this paper. Rice bran anthocyanins have been confirmed to exhibit biological potential for human health, with their main biological activities being antioxidant, anti-atherosclerosis, anti-cancer, neuroprotective, retinoprotective, immunomodulatory, anti-aging and anti-obesity effects. The structure of anthocyanins determines their biological activities. The anthocyanins composition of rice bran with different colors varied greatly, while that of rice bran with the same color is also slightly different, which is attributed to the rice varieties, growing environment and cropping conditions. However, it remains necessary to conduct further clinical studies to support the health activities of anthocyanins. The present review provides information value for the further development and comprehensive utilization of rice bran anthocyanins.

Phytosterols: Physiological Functions and Potential Application.

Dietary intake of natural substances to regulate physiological functions is currently regarded as a potential way of promoting health. As one of the recommended dietary ingredients, phytosterols that are natural bioactive compounds distributed in plants have received increasing attention for their health effects. Phytosterols have attracted great attention from scientists because of many physiological functions, for example, cholesterol-lowering, anticancer, anti-inflammatory, and immunomodulatory effects. In addition, the physiological functions of phytosterols, the purification, structure analysis, synthesis, and food application of phytosterols have been widely studied. Nowadays, many bioactivities of phytosterols have been assessed in vivo and in vitro. However, the mechanisms of their pharmacological activities are not yet fully understood, and in-depth investigation of the relationship between structure and function is crucial. Therefore, a contemporaneous overview of the extraction, beneficial properties, and the mechanisms, as well as the current states of phytosterol application, in the food field of phytosterols is provided in this review.

Structural changes of rice starch-anthocyanins complexes (V-type) and its impact on gut microbiotas and potential metabolic pathways during in vitro fermentation.

This study explored the differences in the in vitro fermentation properties of rice starch (RS) and rice starch-anthocyanins complexes (RS-A). Structural characterization suggested that RS and RS-A complexes showed a V-type crystalline structure. The degree of order (DO) and degree of double helix (DD) values of RS and RS-A complexes were enhanced after fermentation. Moreover, the RS-A complexes could improve the relative abundance of Bacteroidetes, Ruminococcaceae, and up-regulate gut microbiota diversity to maintain gut homeostasis. Relative abundance of potential metabolic pathways, such as energy metabolism, digestion system, and carbohydrate degradation overexpressed in the presence of RS-A complexes. The results demonstrated that the RS-A complexes had slower fermentation rates contributing to the transport of the formed short-chain fatty acid (SCFA) to the end of the colon and that the crystallinity might be a factor influencing the utilization of the starch matrix by the gut microbiota for SCFA formation.

The Molecular Mechanism of Yam Polysaccharide Protected H2O2-Induced Oxidative Damage in IEC-6 Cells.

Oxidative stress is involved in maintaining homeostasis of the body, and an in-depth study of its mechanism of action is beneficial for the prevention of chronic illnesses. This study aimed to investigate the protective mechanism of yam polysaccharide (CYP) against H2O2-induced oxidative damage by an RNA-seq technique. The expression of genes and the function of the genome in the process of oxidative damage by H2O2 in IEC-6 cells were explored through transcriptomic analysis. The results illustrated that H2O2 damaged cells by promoting cell differentiation and affecting tight junction proteins, and CYP could achieve cell protection via restraining the activation of the MAPK signaling pathway. RNA-seq analysis revealed that H2O2 may damage cells by promoting the IL-17 signaling pathway and the MAPK signaling pathway and so forth. The Western blot showed that the pretreatment of CYP could restrain the activation of the MAPK signaling pathway. In summary, this study demonstrates that the efficacy of CYP in modulating the MAPK signaling pathway against excessive oxidative stress, with a corresponding preventive role against injury to the intestinal barrier. It provides a new perspective for the understanding of the preventive role of CYP on intestinal damage. These findings suggest that CYP could be used as oxidation protectant and may have potential application prospects in the food and pharmaceutical industries.

Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing.

Advanced glycation end products (AGEs) and nitrosamines (NAs) in sausage are associated with pathogenic and carcinogenic risks. However, the multiple reaction parameters affecting the production of AGEs and NAs during sausage processing remain unclear. This experiment evaluated the effects of processing parameters, food additives and fat ratios on the formation of AGEs and NAs in sausages. The results showed a 2-3-fold increase in Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) when the sausage processing temperature was increased from 90 °C to 130 °C, and N-nitrosodimethylamine (NDEA) increased from 3.68 ng/g to 6.41 ng/g. The addition of salt inhibited the formation of AGEs and NAs, and the inhibitory ability of 2 g/100 g of salt was 63.6% for CML and 36.5% for N-nitrosodimethylamine (NDMA). The addition of 10 mg/kg nitrite to sausages reduced CML formation by 43.9%, however, nitrite had a significant contribution to the formation of NAs. The addition of fat only slightly contributed to the production of CML. In addition, the relationship between α-dicarbonyl compounds and the formation of AGEs was investigated by measuring the changes in α-dicarbonyl compounds in sausages. The results showed two trends of AGEs and α-dicarbonyl compounds: AGEs increased with the increase in α-dicarbonyl compounds and AGE level increased but α-dicarbonyl compound level decreased.

Modified porous starches loading curcumin and improving the free radical scavenging ability and release properties of curcumin.

Maize porous starch-curcumin microspheres were prepared by encapsulating curcumin into cross-linked porous starch and oxidized porous starch to investigate the effect of modified porous starch in embedding and protecting curcumin. The morphology and physicochemical properties of microspheres were analyzed using scanning electron microscopy, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction, Zeta/DLS, Thermal stability, and antioxidant activity; the release of curcumin was evaluated with a simulated gastric-intestine model. The FT-IR results revealed that curcumin was amorphously encapsulated in the composite and hydrogen bond formation between starch and curcumin was one of the major driving forces for encapsulation. Microspheres increased the initial decomposition temperature of curcumin, which has a protective effect on curcumin. Modification improved the encapsulation efficiency and the scavenging free radical ability of porous starch. The release mechanism of curcumin from microspheres fits first-order and Higuchi models well in gastric and intestinal models, respectively, indicating that encapsulation of curcumin within different porous starches microspheres enables controlled release of curcumin. To recapitulate, two different modified porous starch microspheres improved the drug loading, slow release and free radical scavenging effects of curcumin. Among them, the cross-linked porous starch microspheres had higher encapsulation and slow release ability for curcumin than the oxidized porous starch microspheres. It provides theoretical significance and data basis for the encapsulation of active substances by modified porous starch.

Alleviative effects of natural plant polysaccharides against DSS-induced ulcerative colitis via inhibiting inflammation and modulating gut microbiota.

Ulcerative colitis (UC) treatment usually involves either drug therapy or surgery. Natural food polysaccharides have showed great potential for preventing UC. In this study, the therapeutic effects of Cyclocarya paliurus (Batal.) Iljinskaja polysaccharide (CP) and Chinese yam polysaccharide (CYP) on dextran sodium sulfate (DSS)-induced mice UC model and their underlying mechanisms were explored. The results suggested that CP and CYP could improve colitis symptoms in DSS-induced mice, enhance the production of IL-10, inhibit cytokines (IL-1ß, TNF-α) and reduce MPO activity. Furthermore, they maintained the integrity of intestine by improving the expression of mucin MUC-2, ZO-1 and occludin, which in turn reduced the contents of lipopolysaccharide binding protein (LBP) and endotoxin (ET) in serum and oxidative stress in liver. Finally, they modulated the composition and metabolism of gut microbiota. Notably, Alistipes and Bacteroides were the specific genera in CP and CYP groups, respectively. These findings indicated that polysaccharides might alleviate the development of colitis and inform other relevant studies.

Antioxidant stability and in vitro digestion of ß-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates.

The aim of this study was to investigate the delivery of functional factor ß-carotene by emulsion stabilized with whey protein isolate-Mesona chinensis polysaccharide (WPI-MCP) conjugate. Results showed that the WPI-MCP complex had better antioxidant properties than WPI. Correspondingly, the emulsions stabilized by this complex also had better oxidative stability compared with protein emulsions alone. The particle size of WPI-MCP emulsion was smaller and had a better stability when MCP was added at 0.2 % (w/v). The sizes of WPI-MCP and WPI emulsions were 3594.33 and 7765.67 nm at pH 4, indicating improved emulsion stability around isoelectric point of WPI. At different NaCl concentrations, the absolute values of zeta-potential of WPI-MCP emulsions were larger than that of WPI emulsions except 0.1 % (mol/L) NaCl. The sizes of WPI and WPI-MCP emulsions were 2384.32 and 790.12 nm, respectively. During in vitro digestion, WPI-MCP stabilized emulsions slowed down the release of free fatty acids and achieved about 80 % bioaccessibility of ß-carotene, indicating that WPI-MCP-stabilized emulsions encapsulating ß-carotene can effectively control the release of bioactive substances. These studies have potential significance and value for the construction of food-grade emulsion delivery system.