Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion.

The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic-lipophilic balance (HLB) range of 3.4-8.0 on a casein-maltodextrin-soybean oil compound emulsion were investigated by centrifugal precipitation rate (CPR), emulsifying activity index (EAI), microrheological properties, zeta potential, average particle size, and Turbiscan stability index (TSI). The optimal amounts of added succinylated monoglyceride (SMG) and polyglycerol fatty acid ester were 0.0025% and 0.1% (w/w), respectively, while that of the other four emulsifiers was 0.2% (w/w), according to the CPR. Thereinto, the SMG-stabilized emulsion exhibited the highest emulsifying activity and the lowest viscosity value and possessed the highest stability over 14 days of storage, which was indicated by the lowest TSI value and the smallest change in delta backscattering signal, relative to those of the other groups. Moreover, the emulsion stabilized by SMG displayed better emulsion stability than the control under a range of pH (6.0-8.0) and calcium ion concentrations (0-10 mM), which was attributed to the increased zeta potential value and the decreased average particle size of droplets with the addition of SMG. The present study provides a basic understanding for SMG improving the properties and stability of the complex emulsion.

Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp.

Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4 °C for seven days and at room temperature (RT) for 72 h were evaluated in this study. The contents of total phenolic and procyanidin decreased by 20.2% and 24.2% at 4 °C and by 37.8% and 47.8% at RT, respectively. Interestingly, the corresponding reductions of anthocyanins were 41.3% and 73%, respectively. Four phenolic compounds, including epicatechin, procyanidin A2, procyanidin B2, and quercetin-3-O-rutinoside-7-O-α-l-rhamnosidase were detected in litchi pericarp. Their contents after storage at 4 °C and at RT were decreased by 22.1⁻49.7% and 27.6⁻48.7%, respectively. The oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) of litchi pericarp decreased by 17.6% and 58.7% at 4 °C, and by 23.4% and 66.0% at RT, respectively. The results indicated that storage at 4 °C preserved more phenolics and retained higher antioxidant activity in litchi pericarp compared to storage at RT, suggesting that storage at 4 °C should be considered as a more effective method for slowing down the degradation of litchi pericarp phenolics.

A Comparison of the Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds from Rice Bran and Its Dietary Fibres.

The composition, in vitro bioaccessibility and antioxidant activities of the phenolic compounds in defatted rice bran (DRB) and its soluble and insoluble dietary fibres were systematically evaluated in this study. The total phenolic content of insoluble dietary fibre from DRB (IDFDRB) was much higher than that of the soluble dietary fibre from DRB (SDFDRB) but was 10% lower than that of DRB. Bound phenolics accounted for more than 90% of the total phenolics in IDFDRB, whereas they accounted for 34.2% and 40.5% of the total phenolics in DRB and SDFDRB, respectively. Additionally, the phenolic profiles and antioxidant activities were significantly different in DRB, SDFDRB and IDFDRB. The phenolic compounds in IDFDRB were much less bioaccessibility than those in DRB and SDFDRB due to the higher proportion of bound phenolics in IDFDRB. Considering that bound phenolics could be released from food matrices by bacterial enzymes in the large intestine and go on to exert significant beneficial health effects in vivo, further studies on IDFDRB are needed to investigate the release of the phenolics from IDFDRB via gut microbiota and the related health benefits.

Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria.

In this study, dried longan pulp (DLP) was subjected to fermentation using selected strains of lactic acid bacteria (Lactobacillus plantarum subsp. Plantarum and Leuconostoc mesenteroides). We then studied changes in the free and bound phytochemical profile, antioxidant activity, free amino acid, and organic acid composition. Fermentation exhibited a 17.4% and 5.7% increase in the amount of free and total phenolic contents of DLP. Phenolic composition determined by HPLC revealed significant changes due to fermentation that were primarily in the contents of gallic acid, vanillic acid, 4-methylcatechol and p-coumaric acid, resulting in a 37.9% and 25.7% increase in free gallic acid and 4-methylcatechol, respectively. Fermentation was also found to enhance the ferric reducing antioxidant power of both free and total and the oxygen radical absorbance capacity of free phenolic fraction by 18.3%, 11.8%, and 37.4%, respectively. In addition, fermentation was observed to reduce the contents of free amino acids with bitter taste (phenylalanine, tyrosine and leucine), and increase amino acids (taurine, aspartic acid, cysteine, cysteine thiazoline and γ-amino-butyric acid) having antioxidant potential. Therefore, this study provides basis for the production of fermented longan-based functional products with improved antioxidant activity.

Optimized ultra-high-pressure-assisted extraction of procyanidins from lychee pericarp improves the antioxidant activity of extracts.

To establish optimal ultra-high-pressure (UHP)-assisted extraction conditions for procyanidins from lychee pericarp, a response surface analysis method with four factors and three levels was adopted. The optimum conditions were as follows: 295 MPa pressure, 13 min pressure holding time, 16.0 mL/g liquid-to-solid ratio, and 70% ethanol concentration. Compared with conventional ethanol extraction and ultrasonic-assisted extraction methods, the yields of the total procyanidins, flavonoids, and phenolics extracted using the UHP process were significantly increased; consequently, the oxygen radical absorbance capacity and cellular antioxidant activity of UHP-assisted lychee pericarp extracts were substantially enhanced. LC-MS/MS and high-performance liquid chromatography quantification results for individual phenolic compounds revealed that the yield of procyanidin compounds, including epicatechin, procyanidin A2, and procyanidin B2, from lychee pericarp could be significantly improved by the UHP-assisted extraction process. This UHP-assisted extraction process is thus a practical method for the extraction of procyanidins from lychee pericarp.

Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents.

BACKGROUND: The phenolic contents and antioxidant activities of fruits could be underestimated if the bound phenolic compounds are not considered. In the present study, the extraction efficiencies of various solvents were investigated in terms of the total content of the free and bound phenolic compounds, as well as the phenolic profiles and antioxidant activities of the extracts. METHODS: Five different solvent mixtures were used to extract the free phenolic compounds from litchi pulp. Alkaline and acidic hydrolysis methods were compared for the hydrolysis of bound phenolic compounds from litchi pulp residue. The phenolic compositions of the free and bound fractions from the litchi pulp were identified using HPLC-DAD. The antioxidant activities of the litchi pulp extracts were determined by oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) assays. RESULTS: Of the solvents tested, aqueous acetone extracted the largest amount of total free phenolic compounds (210.7 mg GAE/100 g FW) from litchi pulp, followed sequentially by aqueous mixtures of methanol, ethanol and ethyl acetate, and water itself. The acid hydrolysis method released twice as many bound phenolic compounds as the alkaline hydrolysis method. Nine phenolic compounds were detected in the aqueous acetone extract. In contrast, not all of these compounds were found in the other four extracts. The classification and content of the bound phenolic compounds released by the acid hydrolysis method were higher than those achieved by the alkaline hydrolysis. The aqueous acetone extract showing the highest ORAC value (3406.9 µmol TE/100 g FW) for the free phenolic extracts. For the CAA method, however, the aqueous acetone and methanol extracts (56.7 and 55.1 µmol QE/100 g FW) showed the highest levels of activity of the five extracts tested. The ORAC and CAA values of the bound phenolic compounds obtained by acid hydrolysis were 2.6- and 1.9-fold higher than those obtained using the alkaline hydrolysis method. CONCLUSIONS: The free and bound phenolic contents and profiles and antioxidant activities of the extracts were found to be dependent on the extraction solvent used. Litchi exhibited good cellular antioxidant activity and could be a potentially useful natural source of antioxidants.

Comparison of physicochemical properties and immunomodulatory activity of polysaccharides from fresh and dried litchi pulp.

Drying is commonly used for preservation and processing of litchi. However, its polysaccharide structure may be altered by the drying process, resulting in biological activity changes. Polysaccharides from fresh and dried litchi pulp (denoted as LPF and LPD, respectively) were isolated, investigated by GC-MS, GPC and UV/IR spectrum analysis and their antitumor and immunomodulatory activities were evaluated in vitro. LPD, the molecular weight of which was lower than that of LPF, contained more protein, uronic acid, arabinose, galactose and xylose. Compared with LPF, LPD exhibited a higher inhibitory effect on the proliferation of HepG2, Hela and A549 cells from 50-750 µg/mL. LPD was also a better stimulator of spleen lymphocyte proliferation, NK cells cytotoxicity and macrophage phagocytosis from 50-400 µg/mL. In summary, drying could change the physicochemical properties and enhance the bioactivity of polysaccharides from litchi pulp. This finding is supported by the fact that dried litchi pulps are used in Traditional Chinese Medicine.

Immunomodulatory activity and partial characterisation of polysaccharides from Momordica charantia.

Momordica charantia Linn. is used as an edible and medicinal vegetable in sub-tropical areas. Until now, studies on its composition and related activities have been confined to compounds of low molecular mass, and no data have been reported concerning the plant's polysaccharides. In this work, a crude polysaccharide of M. charantia (MCP) fruit was isolated by hot water extraction and then purified using DEAE-52 cellulose anion-exchange chromatography to produce two main fractions MCP1 and MCP2. The immunomodulatory effects and physicochemical characteristics of these fractions were investigated in vitro and in vivo. The results showed that intragastric administration of 150 or 300 mg·kg-·d⁻¹ of MCP significantly increased the carbolic particle clearance index, serum haemolysin production, spleen index, thymus index and NK cell cytotoxicity to normal control levels in cyclophosphamide (Cy)-induced immunosuppressed mice. Both MCP1 and MCP2 effectively stimulated normal and concanavalin A-induced splenic lymphocyte proliferation in vitro at various doses. The average molecular weights of MCP1 and MCP2, which were measured using high-performance gel permeation chromatography, were 8.55×104 Da and 4.41×105 Da, respectively. Both fractions exhibited characteristic polysaccharide bands in their Fourier transform infrared spectrum. MCP1 is mainly composed of glucose and galactose, and MCP2 is mainly composed of glucose, mannose and galactose. The results indicate that MCP and its fractions have good potential as immunotherapeutic adjuvants.

Effects of wall materials on the physicochemical properties of spray-dried bitter gourd (Momordica charantia L.) powders.

Bitter gourd has numerous health-promoting effects on the human body. However, its use has been greatly limited due to its poor acceptance by consumers, resulting from its strong bitterness. This study investigated the effects of five wall materials, namely, soybean protein isolate, gum arabic, maltodextrin, resistant starch, and a soybean lecithin calcium caseinate mixture, on the physicochemical properties of spray-dried bitter gourd powders. The results showed that all five wall materials reduced the moisture content, water activity, browning degree, agglomeration, and bitterness of the spray-dried bitter gourd powder. Maltodextrin was found to be the most effective at reducing water activity, while soybean protein isolate was best at protecting the colour, and the soybean lecithin calcium caseinate mixture was best at reducing hygroscopicity and masking bitterness. Additionally, all five wall materials improved the preservation of flavonoids, saponins, and vitamin C, with soybean protein isolate being the most effective in improving the total flavonoid retention ratio and the soybean lecithin calcium caseinate mixture being the best in improving the retention ratios of total saponins and vitamin C. The spray-dried bitter gourd powder prepared with soybean protein isolate had the highest antioxidant activity and α-glucosidase inhibitory activity. These results are significant for understanding the relationship between wall materials and the physicochemical properties of spray-dried powder. Additionally, these materials provide bitter gourd product manufacturers with useful guidance for producing high-quality products. Furthermore, the results could provide useful insights for processing fruits with similar product characteristics, thus contributing to the enrichment of food processing knowledge.

Solution properties and in vitro anti-tumor activities of polysaccharides from longan pulp.

The solution properties of four fractions (LPI-IV) from crude longan pulp polysaccharides (LP3) were analyzed by size-exclusion chromatography combined with laser light scattering, viscometry, complex formation with Congo red, and atomic force microscopy. Their radii of gyration (z)(½) were 43.3, 62.6, 43.2 and 77.3 nm, exponents of (z)(½) = k M(w)(v) were 0.04, 0.50, 0.52 and 0.02, and intrinsic viscosities ([η]) were 9.945, 25.38, 308.2 and 452.1 mL/g, respectively. Moreover, the dependence of [η] on M(w) was established to be [η] = 5.3 × 10⁻²M(w)°·6¹ (mL/g). LPI had both a sphere-like conformation and a triple-helix structure, and LPII-IV existed as flexible chains. LP3, LPI, LPII and LPIII all exhibited direct inhibitory effects on A549, HeLa and HepG2 cells in a positive dose-dependent manner in the range of 50-400 µg/mL. The activities of LPIII, especially the inhibition of HepG2 cell proliferation, were stronger than those of others, which may be partly related to its flexible conformation. The present results support the cancer therapeutic potential of longan polysaccharides.

Effects of pretreatment methods on the physicochemical properties of dried longan (Dimocarpus longan Lour.) pulps.

Several pretreatment methods were used before hot air drying to determine the effects of pretreatment on the physicochemical properties of dried longan pulps to address issues of low efficiency and excessive browning of pulps in dried longan. The results showed that pretreatment methods such as sodium chloride steeping, hot blanching, and freeze-thawing reduced the moisture content in dried longan pulps and increased the hardness of dried longan pulps. Ultrasound, microwave, and hot blanching methods reduced the degree of browning of dried longan pulps. Freeze thawing led to a decrease in polysaccharide content in dried longan pulps. The use of ultrasound- and microwave-based pretreatment methods increased the contents of free phenolics and total phenolics and increased the oxygen radical absorbance capacity indices. Alkenes and alcohols constituted the primary volatile flavor substances in longan. It was inferred that it was favorable to use the hot blanching method before subjecting the samples to conditions of hot air drying as the moisture content and degree of browning could be reduced effectively. The results reported herein can potentially help manufacturers improve drying efficiency. The results provide a platform to produce high-quality products from dried longan pulps. PRACTICAL APPLICATION: Longan pulps should be subjected to conditions of the hot blanching method before subjecting the samples to conditions of hot air drying to reduce the moisture content and degree of browning. The results reported herein can help manufacturers improve the drying efficiency of pulps. The results can be exploited to produce high-quality products from dried longan pulps.

Effect of various pretreatments of potato on the cooking and texture properties of the developed potato-rice noodle.

In order to ascertain optimal potato pretreatment strategy for potato-rice noodle processing, the effect of partial substitution of rice flour with potatoes processed by various pretreatment on rice noodle quality was determined. In this study, raw potato flour (RPF), cooked potato flour (CPF), potato pulp (PP), mashed potato (MP), and rice flour (RF) were prepared. The physicochemical and pasting properties of RF sample, RPF + RF, PP + RF, CPF + RF, and MP + RF blends were investigated relative to their noodle quality. The results indicated that compared to RF, CPF + RF, and MP + RF blends, RPF + RF and PP + RF blends exhibited a lower degree of starch damage, solubility, and breakdown viscosity, as well as higher relative crystallinity, final, and setback viscosity, which are favorable to quality of noodles. Therefore, the noodles made from RPF + RF and PP + RF showed the most desirable cooking quality and texture. In summary, high damaged starch content and excessive amylose content were detrimental to noodle making. Consequently, our research revealed that RPF/pulp (ungelatinized potato materials) blended with rice flour can be employed to produce decent potato-rice noodles. PRACTICAL APPLICATION: Cooked potato flour is main processing method of commercial potato flour and widely used in potato staple food industry. However, the results of our study show that raw potato flour and potato pulp are more suitable for processing of potato-rice noodle than cooked potato flour and mashed potato and can significantly improve the quality of rice noodle. This provides new ideas and insights for the preprocessing of raw potato in the potato staple food industry and the quality improvement of rice noodle. HIGHLIGHTS: The physicochemical properties of potatoes changed with various pretreatments. Excessive amylose content and starch damage were detrimental to noodle making. Partial substitution of rice flour with raw potato flour/pulp improved rice noodle quality. Raw and ungelatinized potato material is preferable for potato-rice noodle making.

Variation in structural and in vitro starch digestion of pulse cotyledon cells imposed by temperature-pressure-moisture combinations.

Starch digestibility in whole pulses is affected by food structural characteristics, which in turn can be modulated by processing methods. In present study, high-pressure steam (HPS) and hydrothermal treatment (HT) with different moisture content were applied to clarify the mechanisms of processing variables affecting in vitro starch digestibility in pulse cells. Based on thermal and X-ray results, the relative crystallinity of cells decreased after HPS and HT treatments. However, HPS-treated cells under higher (>50%) moisture content showed insignificant discrepancies in crystallinity than HT samples. Starch digestion in HPS-treated cells increased with higher moisture content but was still lower than in HT samples. Results of FITC-dextran diffusion and methyl esterification of cell walls indicated that cells with higher wall permeability exhibited relatively higher starch digestibility. This study suggests that the enzyme susceptibility to starch in cells is dominantly influenced by cell wall structure, which could be optimized through processing variables.

Saponins from Momordica charantia exert hypoglycemic effect in diabetic mice by multiple pathways.

The antidiabetic activity of saponins extracted from Momordica charantia (MCS) on streptozotocin-induced diabetic mice was investigated in order to elucidate the mechanism of MCS for exerting hypoglycemic effects. Saponins were first extracted from M. charantia L. and their composition was analyzed. The diabetic Kunming mice were fed low-dose saponins from M. charantia L. and high-dose MCS, using normal mice and diabetic mice as controls. Body weight, blood glucose level, oral glucose tolerance, serum C-peptide level, hepatic antioxidant capacity, hepatic glycogen and hexokinase in liver tissues, serum blood lipid level, and alpha-glucosidase activity in small intestines were measured, and microstructure of pancreatic islet was analyzed. The results showed that the total content of seven triterpenoid compounds in MCS was 18.24 µg/mg, with Momordicoside K having the highest content at 11.66 µg/mg. Diabetic mice treated with MCS at 100 and 200 mg/kg body weight daily for 30 days showed a maximum glucose reduction (p < .05) of 12.63% and 26.47%, respectively. MCS significantly decreased levels of postprandial hyperglycemia, serum lipid, α-glucosidase activity, and liver malondialdehyde. Additionally, levels of serum C-peptide and liver glycogen, as well as hexokinase and antioxidant enzyme activity, were significantly increased compared to the diabetic control groups. Histopathological results showed that MCS markedly reduced degenerative changes in islet ß-cells. It is concluded that MCS exerts antidiabetic effects by improved hypoglycemic, hypolipidemic, and antioxidant effects, increased hexokinase activity and glycogen synthesis, and enhanced reparative effects on the histological architecture and insulin secretion function of the pancreas.

Phenolic profiles and antioxidant activity of litchi (Litchi Chinensis Sonn.) fruit pericarp from different commercially available cultivars.

Litchi fruit pericarp (LFP) contains significant amounts of phenolics which have been found to exhibit diverse biological activities. The purpose of this work was to determine the varietal differences in phenolic profiles and antioxidant activity of LFP from nine commercially available cultivars. The total phenolic and flavonoid contents ranged from 9.39 to 30.16 mg gallic acid equivalents/g fresh weight (FW) and from 7.12 to 23.46 mg catechin equivalents/g FW, respectively. The total anthocyanin contents ranged from 1.77 to 20.94 mg cyanidin-3-glucoside equivalents/100 g FW. Three anthocyanins, including cyanidin-3-rutinoside, cyanidin-3-glucoside, malvidin-3-glucoside, were detected, and cyanidin-3-rutinoside was the predominant constituent which contributes from 68.8% to 100% to total anthocyanins, The total procyanidin contents ranged from 4.35 to 11.82 mg epicatechin equivalents/g FW. Procyanidin B2, epicatechin, A-type procyanidin trimer, and procyanidin A2 were detected in all nine litchi varieties. The oxygen radical absorbance capacity activities and DPPH radical-scavenging activities ranged from 430.49 to 1752.30 µmol TE/100 g FW and from 4.70 to 11.82 mg/g (IC50), respectively. These results indicate that there are significant differences in phytochemical profiles and antioxidant activity among the tested varieties. Knowing the phenolic profiles and antioxidant activity of LFP of different varieties gives the insights into its potential application to promote health.

Structure determination, bitterness evaluation and hepatic gluconeogenesis inhibitory activity of triterpenoids from the Momordica charantia fruit.

Triterpenoids are hypoglycemic substances and flavor components of Momordica charantia L., whether their bitterness correlated with hypoglycemic potential remain unknown. Thus, triterpenoids in M. charantia were isolated by phytochemical methods and identified by spectroscopic analysis. The bitterness levels and hypoglycaemic activity of isolated triterpenoids were evaluated by electronic tongue and hepatic gluconeogenesis assay. Eighteen triterpenoids including two new ones, Momordicoside Y and Z, were identified. Among the six identified bitter triterpenoids, karaviloside III, goyaglycoside C, and momordicoside F2 were bitterer than caffeine (P < 0.05), with caffeine equivalent (CE) values of 289.19, 4.32, and 41.24 mg CE/mg, respectively. Momordicoside Y, charantoside C, momordicoside F1, and momordicoside G could inhibit hepatic gluconeogenesis by 23.9%, 36.2%, 33.4%, 34.4% at 40 µM, respectively. These four compounds could interact with active site of phosphoenolpyruvate carboxykinase in molecular docking simulation. No correlation was observed between hepatic gluconeogenesis inhibitory activity and bitterness of triterpenoids.

High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates.

High-pressure homogenization (HPH) is a technique that impacts the aggregation of globular proteins. In this study, the effect of HPH (at a pressure of 30/50 MPa for three cycles) was investigated on the aggregation states and functional properties of insoluble commercial pea protein isolates (CPPI). Results showed that HPH significantly improved the solubility, foaming and emulsifying capacity of CPPI. Samples treated at 50 MPa demonstrated better foaming and emulsifying capacity than that at 30 MPa. Surface hydrophobicity, intrinsic fluorescence, SDS-PAGE and FTIR analysis revealed that insoluble precipitates/aggregates (most legumins included) of CPPI were broken down and converted into soluble aggregates. Low-pressure HPH (30 MPa) can break non-covalent bonds (hydrophobic interactions), whereas higher pressure (50 MPa) can further break covalent bonds (SS). The study sheds light on the mechanism of disruption of insoluble CPPI under HPH and proposes a method to enhance their techno-functional properties for application in food formulations.

Recombinant Rice Quiescin Sulfhydryl Oxidase Strengthens the Gluten Structure through Thiol/Disulfide Exchange and Hydrogen Peroxide Oxidation.

Recombinant rice quiescin sulfhydryl oxidase (rQSOX) has the potential to improve the flour processing quality, but the mechanisms remain unclear. The effects of rQSOX on bread quality, dough rheology, and gluten structure and composition, with glucose oxidase as a positive control, were investigated. rQSOX addition could improve the dough processing quality, as proved by enhanced viscoelastic properties of dough as well as a softer crumb, higher specific volume, and lower moisture loss of bread. These beneficial effects were attributed to gluten protein polymerization and gluten network strengthening, evidenced by the improved concentration of SDS-insoluble gluten and formation of large gluten aggregates and the increased α-helix and ß-turn conformation. Furthermore, decreased free sulfhydryl and increased dityrosine in gluten as well as improved H2O2 content in dough suggested that the rQSOX dough strengthening mechanism was mainly based on the formation of disulfide bonds and dityrosine cross-links in gluten by both thiol/disulfide direct exchange and hydrogen peroxide indirect oxidation pathways.

Rice bran-modified wheat gluten nanoparticles effectively stabilized pickering emulsion: An interfacial antioxidant inhibiting lipid oxidation.

This study investigated the fabrication of Pickering emulsion stabilized by rice bran-modified wheat gluten nanoparticle (RGNP) and evaluated the effect of rice bran-modification on lipid oxidation of emulsified soybean oil, with native wheat gluten nanoparticle (CGNP) as the control. Compared with CGNP, RGNP exhibited stronger antioxidant activities due to high content of polyphenols. RGNP were roughly spherical (mean size of about 250 nm) with balanced wettability (104.6 ± 2.3°) and had excellent colloidal thermal stability. When used at a concentration of 1.5 wt%, both CGNP and RGNP could stabilize Pickering emulsions at varying oil volume fractions (0.20-0.85). For high internal phase emulsions, nanoparticles adsorbed at an oil-water interface forming an interconnected network structure, depressing the oxidation of soybean oil. RGNP as an interfacial antioxidant further improved the Pickering emulsion' oxidative stability. This work may expand the application of wheat gluten as an antioxidant solid particle in Pickering emulsion.

Immunomodulatory activity of polysaccharide-protein complex of longan (Dimocarpus longan Lour.) pulp.

The immunomodulatory function of longan pulp polysaccharide-protein complex (LP3) was investigated in immunosuppressed mice models. Compared with the model control, peroral administration of 100 mgkg⁻¹d⁻¹ LP3 could significantly increase/enhance antibody production against chicken red blood cell (CRBC), concanavalin A (ConA)-induced splenocyte proliferation, macrophage phagocytosis, NK cell cytotoxicity against YAC-1 lymphoma cell, and interferon-gamma (INF-γ) and interleukin-2 (IL-2) secretion in serum (P < 0.05). The immunomodulatory effects, except for those on splenocytes and macrophages (P > 0.05), were also observed in mice administered with 50 or 200 mgkg⁻¹d⁻¹ LP3 (P < 0.05). The beneficial effects of 50-200 mgkg⁻¹d⁻¹ LP3 were comparable to those of 50 mgkg⁻¹d⁻¹ ganoderan. The strong immunomodulatory activity of LP3 confirmed its good potential as an immunotherapeutic adjuvant.