In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat.

Chicken meat from spent laying hens (SHs) has been considered as nutritive as the meat of commercial broilers (CBs) based on chemical composition. High insoluble collagen in SH meat might reduce protein digestibility and bio-accessibility compared to CB meat. This study aimed at comparing the in vitro protein digestibility of CB and SH cooked breast meat. In the first part, CB samples were digested using two static in vitro digestion methods and collected at different digestion points for determining the degree of hydrolysis (DH). The method providing a greater DH value was chosen for comparing protein digestibility between CB and SH samples. The activities of used enzymes during in vitro digestion were evaluated based on bicinchoninic acid assay 2,4,6-trinitrobenzenesulfonic acid colorimetric method, gas chromatography-mass spectrometry, and sodium dodecyl sulfate-polyacrylamide electrophoresis. Particle size distribution of solid content collected from hydrolysate was also determined. The results showed that after digestion, CB showed 1−3 mg/mL protein concentration lower, while 7−13% DH and 50−96 µmoL/g protein-free NH2 groups higher when compared to those of SH. Based on sodium dodecyl sulfate-polyacrylamide electrophoresis, CB samples exhibited greater intensity of band at MW < 15 kDa than that of SH. Regarding particle size in terms of volume weighted mean (D[4,3]), at the end of the oral phase, the end of the gastric phase, and the beginning of the intestinal phase, D[4,3] of the SH samples were 133.17 ± 2.16, 46.52 ± 2.20, and 112.96 ± 3.63 µm, respectively, which were greater than those of CB (53.28 ± 1.23, 35.59 ± 1.19, and 51.68 ± 1.25 µm). However, at the end of the intestinal phase, D[4,3] of SH and CB, which were 17.19 ± 1.69 and 17.52 ± 2.46 µm, respectively, did not significantly differ from each other. The findings suggested a greater in vitro protein digestibility of cooked CB breast meats than that of SH ones.

Nanocomplex of quaternized cyclodextrin grafted chitosan and hyaluronic acid for a skin delivery.

Water soluble quaternized cyclodexrin grafted chitosan (QCD-g-CS) was synthesized by combining both beneficial properties of ß-cyclodextrin (ß-CD) and the chitosan (CS) backbone. The chitosan backbone exhibits positive charges, while the ß-CD moieties are available to include hydrophobic guest molecules into the cavity. The present work demonstrates a formation of nanocomplexes by simple mixing of the cationic QCD-g-CS with three different molecular weights of anionic Hyaluronic acid (low, medium and high HA; LHA, MHA and HHA, respectively). The HA is well-known on providing hydration to the skin and normalize keratinization. However, its strong hydrophilicity limits skin absorption. The polyelectrolyte nanocomplexes between QCD-g-CS and HA formed through the electrostatic interactions were confirmed by FTIR. Particle size of HA nanocomplexes were greater than that of free QCD-g-CS and increased with an increase in HA content. The complex of LHA and MHA improve the water retention capacity as well as ability to control the release of HA to be slower than the original HA. The release of both LHA and MHA from their complexes were both limited diffusion kinetics. Pronounced effect of small particle sizes of LHA complexes was found to benefit skin penetration. Clinical study indicated that LHA complexes improved skin texture and elasticity due to an increase in skin hydration. It is suggested that the QCD-g-CS in combination with anionic hydrophilic HA can be used as a promising polysaccharide-based skin delivery system.

Preparation and characterization of nanoparticles from quaternized cyclodextrin-grafted chitosan associated with hyaluronic acid for cosmetics.

Hyaluronic acid (HA, 20-50 kDa) is a hydrophilic macromolecule with anti-wrinkle effects and moisturizing properties. However, its high molecular weight prevents it from penetrating into the deeper layers of the skin and, thus, limits its benefits to topical effects. Thus, the objective of this study is to prepare nanoparticles of quaternized cyclodextrin-grafted chitosan (QCD-g-CS) associated with HA in different molar ratios of QCD-g-CS and HA. The conjugation of the carboxylic moieties of HA and the amides of QCD-g-CS was confirmed by Fourier-transform infrared spectroscopy. Thus, the system was optimized to create nanoparticles with a small size (235.63 ±â€¯21.89 nm), narrow polydispersity index (0.13 ±â€¯0.02), and zeta potential of 16.07 ±â€¯0.65 mV. The association efficiency and loading efficiency were determined by ultra-performance liquid chromatography as 86.77 ±â€¯0.69% and 10.85 ±â€¯0.09%, respectively. The spherical morphology of the obtained nanoparticles was confirmed by transmission electron microscopy. Moreover, the in-vitro hydrating ability was significantly higher (P < 0.001) than that of bulk HA (3.29 ±â€¯0.41 and 1.71 ±â€¯0.05 g water/g sample, respectively). The safety of these nanoparticles at concentrations in the range of 0.01-0.10 mg/ml was confirmed via tests on human skin fibroblasts. Together, these results demonstrate that the developed nanoparticles are promising for future applications in cosmetics.