Construction of resveratrol and quercetin nanoparticles based on folic acid targeted Maillard products between Jiuzao glutelin isolate and carboxymethyl chitosan: Improved stability and function.

Advanced targeted nanoparticles (NPs) were designed to enhance the targeted delivery of resveratrol (RES) and quercetin (QUE) by utilizing carboxymethyl chitosan (CTS) and Jiuzao glutelin isolate (JGI) conjugates. Briefly, RES and QUE were encapsuled within CTS-JGI-2 (CTS/JGI, m/m, 2:1). The carrier's targeting properties were further improved through the incorporation of folic acid (FA) and polyethylenimine (PEI). Moreover, the stability against digestion was enhanced by incorporating baker yeast cell walls (BYCWs) to construct RES-QUE/FA-PEI/CTS-JGI-2/MAT/BYCW NPs. The results demonstrated that FA-PEI/CTS-JGI-2/MAT/BYCW NPs could improve cellular uptake and targeting property of RES and QUE through endocytosis of folic acid receptors (FOLRs). Additionally, RES-QUE successfully alleviated LPS- and DSS-induced inflammation by regulating NF-κB/IkBa/AP-1 and AMPK/SIRT1signaling pathways and reducing the secretion of inflammatory mediators and factors. These findings indicate FA-PEI/CTS-JGI-2/MAT/BYCW NPs hold promise as an oral drug delivery system with targeted delivery capacities for functional substances prone to instability in dietary supplements.

Synergistic ultrasound pulsed electric field extraction of litchi peel polyphenols and determination of their properties.

The effects of pulsed electric field combined with ultrasound (PEF-US) on the recovery of polyphenols from litchi peels were investigated. In addition, the optimal purification parameters for polyphenol extracts and their biological activities were also explored in this study. Single-factor and orthogonal experiments were used to optimize the extraction conditions of polyphenols. After optimization, the total phenol content (TPC) of the sample extracted by PEF-US was 2.30 times higher than that of the sample extracted by traditional hot-water extraction. The mechanism of PEF-US enhancing polyphenol recovery was also revealed by morphological analysis of the powder surface. LX-7 was the best resin by comparing the purification effect of nine macroporous resins. The optimum conditions for purification of litchi peel polyphenols by LX-7 resin were also optimized through adsorption and desorption experiments. UHPLC-MS and HPLC results revealed that gentisic acid, catechin, procyanidin A2 and procyanidin B1 are four main substances in purified samples. The results of bioactivity experiments showed that the purified polyphenol samples had strong antioxidant and antibacterial activity. Overall, PEF-US is an efficient method for recovering polyphenols from litchi peels. Our study also provides a strategy for the comprehensive utilization of fruit processing waste.

Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging.

A novel Chardonnay wine flavored with either green tea or black tea was subjected to bottle aging for 9 months, and the physicochemical properties, antioxidant capacity, total phenolic content, volatile content and sensory properties were monitored. There were 272 phenolic and non-phenolic compounds characterized in the aged Chardonnay wines, including newly formed 9, 1, 3 and 8 phenolic compounds and 10, 6, 1 and 6 non-phenolic compounds after aging for 1, 3, 6 and 9 months, respectively. For all the aged wines, catechin was determined as the most abundant phenolic compound, and epigallocatechin mainly contributed toward the antioxidant power. A total of 54 volatile compounds were identified in the aged Chardonnay wines, including 17 odor-active compounds. The aging process diminished floral and fruity odors, but intensified green odor. The consumer study revealed the highest consumer liking for 1% (w/v) black tea infused wine. This study revealed the quality and bioactivity of this novel flavored wine type during aging which is critical to understand the shelf-life and functionality of the product.

Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment.

In this study, soy protein isolate (SPI) was modified by a pulsed electric field (PEF) combined with pH shifting treatment (10 kV/cm, pH 11) to prepare SPI nanoparticles (PSPI11) for efficient loading of lutein. The results showed that when the mass ratio of SPI to lutein was 25:1, the encapsulation efficiency of lutein in PSPI11 increased from 54% to 77%, and the loading capacity increased by 41% compared to the original SPI. The formed SPI-lutein composite nanoparticles (PSPI11-LUTNPs) had smaller, more homogeneous sizes and larger negative charges than SPI7-LUTNPs. The combined treatment favored the unfolding of the SPI structure and could expose its interior hydrophobic groups to bind with lutein. Nanocomplexation with SPIs significantly improved the solubility and stability of lutein, with PSPI11 showing the greatest improvement. As a result, PEF combined with pH shifting pretreatment is an effective method for developing SPI nanoparticles loaded and protected with lutein.

Thermomechanically micronized sugar beet pulp: Emulsification performance and the contribution of soluble elements and insoluble fibrous particles.

In this work, thermomechanically micronized sugar beet pulp (MSBP), a micron-scaled plant-based byproduct comprised of soluble elements (∼40 wt%) and insoluble fibrous particles (IFPs, ∼60 wt%), was used as a sole stabilizer for oil-in-water emulsion fabrication. The influence of emulsification parameters on the emulsifying properties of MSBP was investigated, including emulsification techniques, MSBP concentration, and oil weight fraction. High-speed shearing (M1), ultrasonication (M2), and microfludization (M3) were used to fabricate oil-in-water emulsions (20% oil) with 0.60 wt% MSBP as stabilizer, in which the d4,3 value was 68.3, 31.5, and 18.2 µm, respectively. Emulsions fabricated by M2 and M3 (higher energy input) were more stable than M1 (lower energy input) during long-term storage (30 days) as no significant increase of d4,3. As compared to M1, the adsorption ratio of IFPs and protein was increased from ∼0.46 and ∼0.34 to ∼0.88 and ∼0.55 by M3. Fabricated by M3, the creaming behavior of emulsions was completely inhibited with 1.00 wt% MSBP (20% oil) and 40% oil (0.60 wt% MSBP), showing a flocculated state and could be disturbed by sodium dodecyl sulfate. The gel-like network formed by IFPs could be strengthened after storage as both viscosity and module were significantly increased. During emulsification, the co-stabilization effect of the soluble elements and IFPs enabled a compact and hybrid coverage onto the droplet surface, which acted as a physical barrier to endow the emulsion with robust steric repulsion. Altogether, these findings suggested the feasibility of using plant-based byproducts as oil-in-water emulsion stabilizers.

Valorizing protein-polysaccharide conjugates from sugar beet pulp as an emulsifier.

Inspired by the emulsion stability of sugar beet pulp pectin, the hydrophobic protein fraction in sugar beet pulp (SBP) is expected to feature high interfacial activity. This work retrieved alkaline extracted protein-polysaccharide conjugates (AEC) from partially depectinized SBP by hot alkaline extraction. AEC was protein-rich (57.20 %), and the polysaccharide mainly comprised neutral sugar, which adopted a rhamnogalacturonan-I pectin-like structure. The hydrophobic polypeptide chains tangled as a dense 'core' with polysaccharide chains attached as a hydrated 'shell' (hydrodynamic radius of ~110 nm). AEC could significantly decrease the oil-water interfacial tension (11.58 mN/m), featuring superior emulsification performance than three control emulsifiers, especially the excellent emulsifying stability (10 % oil) as the emulsion droplet size of 0.438 and 0.479 µm for fresh and stored (60 °C, 5 d) emulsions, respectively. The relationship of molecular structure to emulsification was investigated by specific enzymic modification, suggesting the intact macromolecular structure was closely related to emulsifying activity and that the NS fraction contributed greatly to emulsifying stability. Moreover, AEC was highly efficient to stabilize gel-like high internal phase emulsions (oil fraction 0.80) with low concentration (0.2 %) and even high ionic strength (0-1000 mM). Altogether, valorizing AEC as an emulsifier is feasible for high-value utilization of SBP.

Brucea javanica oil emulsion significantly improved the effect of anti-programmed cell death protein-1 immunotherapy.

BACKGROUND: Brucea javanica oil (BJO) is the active substance extracted from the dry and mature fruit of Brucea javanica. Its pharmaceutical preparation, BJO emulsion (BJOE), is one of the most widely studied traditional Chinese medicine preparations for the treatment of malignancy. However, the unrevealed anti-tumor mechanism immensely limits further development of BJOE. PURPOSE: In this study, we delved into the anti-tumor mechanism of commercial BJOE, including its influence on the tumor microenvironment (TME) and the treatment effect when combined with anti-programmed cell death protein-1 (PD-1) therapy. METHODS: The cytotoxicity of BJOE was tested in different cells in vitro, and a Förster resonance energy transfer system was also constructed to predict the release behavior of BJOE in vivo. Then, a B16 melanoma mouse model was used to explore the combination of BJOE and anti-mouse PD-1 antibody therapy. In addition, mass cytometry was used to test the impact of both drugs on the TME. RESULTS: Out data revealed that BJOE did not directly kill tumor cells in vitro. However, BJOE was mainly released at the tumor site, converting an immunosuppressive TME into an immune-activated state, and its combination with anti-PD-1 therapy significantly inhibited the growth of melanoma and prolonged the survival time of the mice due to an increase in cytotoxic T lymph (CD8+ T) and helper/inducible T lymph (CD4+ T) cells in lymph nodes and tumors. CONCLUSIONS: Our work explored the anti-tumor mechanism of commercial BJOE and the regulation of cytokines by BJOE when it was combined with anti-PD-1 therapy in vivo. The combination of these therapies could increase the numbers of CD4+ T-cells, CD8+ T-cells, and effective natural killer cells and the ratio of MI/M2 macrophages in tumor tissues, promoting inflammatory activity and enhancing the anti-tumor effect. This study provides a theoretical basis for advancing the modern development of traditional Chinese medicine preparations and stands as a reference for clinically improving the efficacy of PD-1 antibodies.

Thermomechanically micronized sugar beet pulp: Dissociation mechanism, physicochemical characteristics, and emulsifying properties.

Sugar beet pulp (SBP), the main by-product of the beet sugar industry, has gained increasing attention due to its potential functional properties as a clean-label food ingredient. The aim of the present work was to optimize a food-grade approach for SBP micronization via harsh thermal pretreatment and ultrasonication, after which the micronized SBP was used as an emulsifier. Harsh thermal pretreatment substantially softened the compact particle structure of SBP, thereby improving breakage efficiency by reducing the ultrasonication time to 10 min (suspension stability of ∼100%). During ultrasonication, the particle size of SBP declined from ∼34 to ∼25 µm, which showed long and tangled morphology as fibers (diameter of 50-300 nm). The increased solubility enlarged the specific surface area of SBP from ∼0.6 to ∼3.5 g/m2, endowing it with a porous structure for improved ultrasonic energy adsorption, thereby preventing the degradation of the dissolved pectic polymers. The dissociation of SBP particles contributed to the enhancement of emulsification and was correlated with an increase in suspension stability. These findings provide a feasible strategy for the high added-value utilization of SBP.

Identification of Potent Natural Resource Small Molecule Inhibitor to Control Vibrio cholera by Targeting Its Outer Membrane Protein U: An In Silico Approach.

Vibrio cholerae causes the diarrheal disease cholera which affects millions of people globally. The outer membrane protein U (OmpU) is the outer membrane protein that is most prevalent in V. cholerae and has already been recognized as a critical component of pathogenicity involved in host cell contact and as being necessary for the survival of pathogenic V. cholerae in the host body. Computational approaches were used in this study to screen a total of 37,709 natural compounds from the traditional Chinese medicine (TCM) database against the active site of OmpU. Following a sequential screening of the TCM database, we report three lead compounds-ZINC06494587, ZINC85510056, and ZINC95910434-that bind strongly to OmpU, with binding affinity values of -8.92, -8.12, and -8.78 kcal/mol, which were higher than the control ligand (-7.0 kcal/mol). To optimize the interaction, several 100 ns molecular dynamics simulations were performed, and the resulting complexes were shown to be stable in their vicinity. Additionally, these compounds were predicted to have good drug-like properties based on physicochemical properties and ADMET assessments. This study suggests that further research be conducted on these compounds to determine their potential use as cholera disease treatment.

Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties.

Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with whey protein through spray-, or freeze-, drying strategies. The effects of encapsulation strategies and the addition of BC on the physical and functional characteristics, and anticancer activity of the ingredients were evaluated. The mechanistic interactions between the blackcurrant anthocyanins (BAs) with the whey protein components were predicted via in silico studies. HPLC results revealed that spray-dried and freeze-dried whey protein-BC encapsulates have effectively delivered the BAs. The physical and functional properties of the proteins were altered by drying strategies and the addition of BC. Anticancer effects were linked to reactive oxygen species production and cell apoptosis towards HepG2. Molecular docking results showed that hydrogen bonds were the main binding forces between BAs and various whey protein molecules, resulting in the formation of complexes. These findings are relevant to the formulation of powdered products to be used as ingredients in practical food matrix.

Pulsed electric field assisted modification of octenyl succinylated potato starch and its influence on pasting properties.

The physicochemical properties and structural changes of potato starch esterified with octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF) were investigated. Results showed that PEF treatment during esterification resulted in a significant modification of pasting properties. The pasting temperature at 2-6 kV/cm reduced by 7.6-15.1 °C for PEF-assisted OSA starches but only by 3 °C for OSA modified starch without PEF treatment as compared to that of native starch. PEF-assisted esterification could reduce the reaction time and improve the reaction efficiency over the control by 6.1-39.1 %. A novel schematic model on structure-functionality relationship for PEF-assisted OSA modified starch was proposed. Structural disorganizations of starch induced lower pasting temperature and paste viscosity. The results suggest that PEF could be a potential eco-friendly and cost-effective physical technique to prepare starch products with desired paste behaviors and to broaden its application area especially in papermaking and textile industries.

Physicochemical properties, antioxidant and antiproliferative activities of polysaccharides from Morinda citrifolia L. (Noni) based on different extraction methods.

The influences of different extraction methods on the yields, physicochemical properties, antioxidant activities and antiproliferative abilities of polysaccharides from Morinda citrifolia L. (Noni) were investigated and compared. Three extraction methods were applied to extract Noni polysaccharides (NP), which include hot water extraction (HWE), pulsed electric field-assisted extraction (PEFAE) and ultrasonic-assisted extraction (UAE). The extraction yields, sugar contents, uronic acid contents, molecular weights, monosaccharide proportions, antioxidant activities and antiproliferative abilities of three NP samples were significantly different. However, their preliminary structural characteristics and monosaccharide types were similar. More specifically, UAE-NP had the highest extraction yield, the smallest molecular weight and the best antioxidant activities. Especially, UAE-NP showed excellent antiproliferative abilities. Compared with HWE-NP and PEFAE-NP, the IC50 value of UAE-NP on HepG2 cells reduced by 45.45% and 33.14%, respectively. The highest antioxidant activities of the UAE-NP might be attributed to its smaller molecular weight, lower Gal content and higher Fuc content. The strongest antiproliferative effects of the UAE-NP might be related to the low molecular weight. Overall, UAE could be a potential technique for the extraction of high-quality NP due to its high yield, high efficiency and notable bioactivities.

Influence of ultrasound-assisted osmotic dehydration on texture, bioactive compounds and metabolites analysis of plum.

The aim of this study was to investigate the effect of ultrasound-assisted osmotic dehydration on texture, retention of bioactive compounds, nutritional quality and metabolites of plum. The osmotic dehydration was performed using 50% glucose and sucrose in ultrasound (25 kHz) for 30 and 60 min. After osmotic treatment samples were dried at 55 °C using hot air oven. In this study, the texture of the sample was determined by 20% compression of texture profile analysis and solute diffusion coefficient was calculated by Fick's law of diffusion. Further, the volatile compound and nutritional quality were determined. Furthermore, treatment difference of osmo-dehydrated plum on metabolites was measured by 1H NMR. The results showed that the ultrasound-assisted osmotic dehydration increased water loss and solid gain. It also increases the reduction of moisture content from the plum. Textural result of osmo-dehydrated plum in glucose increases the softness of plum and decreases hardness. Moreover, the increased antioxidant and phenolics were obtained in plum treated in 50% sucrose for 30 and 60 min and also at 30 min of glucose. Color of ultrasound-assisted osmotic dehydrated plum was also affected by treatment time and the osmotic solution used. Ultrasound-assisted osmotic dehydration reveals that water loss, solid gain, texture and bioactive compounds affected by treatment time and osmotic solution.

Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder.

This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (34.00 ± 0.55⁻31.42 ± 0.73%) moisture, (13.91 ± 0.19⁻20.04 ± 0.10%) protein, (3.86 ± 0.02⁻9.13 ± 0.02%) fat, (2.13 ± 0.02⁻2.42 ± 0.09%) ash, (80.10 ± 0.018⁻68.42 ± 0.11%) carbohydrate, and (410.8 ± 0.18⁻435.96 ± 0.36 kcal) energy. The essential amino acids of the control and SFP breads ranged between 261.75 ± 9.23 and 306.96 ± 6.76 mg/g protein, which satisfies the score recommended by FAO/WHO/UNU (2007). Protein digestibility of the products was assessed using an in vitro assay. The protein digestibility, comma, amino acid score, essential amino acid index, biological value, and nutritional index ranged between 79.96 ± 0.65⁻80.80 ± 0.99%, 0.15 ± 0.06⁻0.42 ± 0.06%, 62.51 ± 1.15⁻76.68 ± 1.40%, 56.44 ± 1.05⁻71.68 ± 1.10%, 8.69 ± 0.10⁻15.36 ± 0.21%, respectively. Control and SFP breads contained 60.31 ± 0.21⁻43.60 ± 0.35 g/100 g total fatty acids (saturated fatty acids) and 13.51 ± 0.10⁻17.00 ± 0.09 g/100 g total fatty acids (polyunsaturated fatty acids), and SFP breads fulfil the ω-6/ω-3 score recommended by food authority. There was a significant effect of SFP on bread-specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation of SFP into wheat bread decreased the potential glycemic response of bread and increased the antioxidant capacity of bread. In conclusion, this nutrient-rich SFP bread has the potential to be a technological alternative for the food industry.

Membrane Destruction and DNA Binding of Staphylococcus aureus Cells Induced by Carvacrol and Its Combined Effect with a Pulsed Electric Field.

Carvacrol (5-isopropyl-2-methylphenol, CAR) is an antibacterial ingredient that occurs naturally in the leaves of the plant Origanum vulgare. The antimicrobial mechanism of CAR against Staphylococcus aureus ATCC 43300 was investigated in the study. Analysis of the membrane fatty acids by gas chromatography-mass spectrometry (GC-MS) showed that exposure to CAR at low concentrations induced a marked increase in the level of unbranched fatty acids (from 34.90 ± 1.77% to 62.37 ± 4.26%). Moreover, CAR at higher levels severely damaged the integrity and morphologies of the S. aureus cell membrane. The DNA-binding properties of CAR were also investigated using fluorescence, circular dichroism, molecular modeling, and atomic-force microscopy. The results showed that CAR bound to DNA via the minor-groove mode, mildly perturbed the DNA secondary structure, and induced DNA molecules to be aggregated. Furthermore, a combination of CAR with a pulsed-electric field was found to exhibit strong synergistic effects on S. aureus.

Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch.

Pulsed electric fields (PEF)-assisted acetylation of potato starch with different degree of substitution (DS) was prepared and effects of PEF strength, reaction time, starch concentration on DS were studied by response surface methodology. Results showed DS was increased from 0.054 (reaction time of 15 min) to 0.130 (reaction time of 60 min) as PEF strength increased from 3 to 5 kV/cm. External morphology revealed that acetylated starch with higher DS was aggravated more bulges and asperities. Fourier-transformed infrared spectroscopy confirmed the introduction of acetyl group through a band at 1730 cm(-1). The optimum sample (DS =0 .13) had lower retrogradation (39.1%), breakdown (155 BU) and setback value (149BU), while pasting temperature (62.2 °C) was slightly higher than non-PEF-assisted samples. These results demonstrated PEF treatment can be a potential and beneficial method for acetylation and achieve higher DS with shorter reaction time.