Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese.

Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat equivalents. The aim of this study was to evaluate the effect of adding whey protein microgels (WPM) with an average diameter of 4 µm, or WPM with adsorbed anthocyanins [WPM (Ant)] on the textural and sensory properties of reduced-fat Cheddar cheese (RFC). Reduced-fat Cheddar cheese was prepared in 2 ways: (1) by adding WPM, designated as RFC+M, or (2) by adding WPM (Ant), designated as RFC+M (Ant). For comparison, RFC without fat substitutes and full-fat Cheddar cheese were also prepared. We discovered that the addition of WPM and WPM (Ant) increased the moisture content, fluidity, and meltability of RFC, and reduced its hardness, springiness, and chewiness. The textural and sensory characteristics of RFC were markedly inferior to those of full-fat Cheddar cheese, whereas addition of WPM and WPM (Ant) significantly improved the sensory characteristics of RFC. The WPM and WPM (Ant) showed a high potential as fat substitutes and anthocyanin carriers to effectively improve the acceptance of reduced-fat foods.

Recent Developments in Delivery of MicroRNAs Utilizing Nanosystems for Metabolic Syndrome Therapy.

Metabolic syndrome (MetS) is a set of complex, chronic inflammatory conditions that are characterized by central obesity and associated with an increased risk of cardiovascular diseases. In recent years, microRNAs (miRNAs) have become an important type of endocrine factors, which play crucial roles in maintaining energy balance and metabolic homeostasis. However, its unfavorable properties such as easy degradation in blood and off-target effect are still a barrier for clinical application. Nanosystem based delivery possess strong protection, high bioavailability and control release rate, which is beneficial for success of gene therapy. This review first describes the current progress and advances on miRNAs associated with MetS, then provides a summary of the therapeutic potential and targets of miRNAs in metabolic organs. Next, it discusses recent advances in the functionalized development of classic delivery systems (exosomes, liposomes and polymers), including their structures, properties, functions and applications. Furthermore, this work briefly discusses the intelligent strategies used in emerging novel delivery systems (selenium nanoparticles, DNA origami, microneedles and magnetosomes). Finally, challenges and future directions in this field are discussed provide a comprehensive overview of the future development of targeted miRNAs delivery for MetS treatment. With these contributions, it is expected to address and accelerate the development of effective NA delivery systems for the treatment of MetS.

Morphology, surface characteristics and tribological properties of whey protein/chitosan composite particles and their fat replacing effect in O/W emulsion.

Whey protein isolate (WPI) and chitosan were used to fabricate WPI/chitosan composite particles at temperatures of 75 °C (WPI/chitosan-75) and 95 °C (WPI/chitosan-95). The morphologic structure, surface properties, and the resulting tribological characteristics of the particles were investigated. The composite particles showed larger particle size than pure WPI particles (WPI-75) (~ 509 nm), with WPI/chitosan-95 the largest (932 nm). WPI/chitosan-75 showed complete core-shell structure from microstructure results. The dispersion of WPI/chitosan-75 exhibited higher surface hydrophobicity but lower viscosity compared to WPI/chitosan-95. Tribological analysis revealed that WPI/chitosan composite particles showed dramatically lower friction coefficient (µ) than pure WPI particles at sliding speed <10 mm/s and WPI/chitosan-75 demonstrated superior lubrication effects. With the presence of artificial saliva, the µ of WPI-75 was greatly lowered at sliding speed <16 mm/s, while the values of WPI/chitosan-75 only showed a slight decrease at sliding speed <1 mm/s. Chitosan might have played the similar role as artificial saliva in lubricating on the hydrophobic surface. Moreover, the incorporation of 0.5 % WPI/chitosan-75 in the low-fat (5 %) oil-in-water emulsion led to even lower µ than full-fat (20 %) emulsion at sliding speed <10 mm/s. Hence, WPI/chitosan-75 exhibited promising potential as a fat replacement and biolubricant.

Microplastics exposure causes the senescence of human lung epithelial cells and mouse lungs by inducing ROS signaling.

Microplastics (MPs) are environmental pollutants and can be inhaled by humans to threaten health. The lung tissue, responsible for the gas exchange between the body and the environment, is vulnerable to MPs exposure. However, from the perspective of cellular senescence, the effect of MPs on lung cells and tissues has not yet been deeply dissected. In this study, we reported that all the four typical MPs exhibited the significant biological effects in term of inducing senescence of human lung derived cells A549 and BEAS-2B in vitro. We further found that polyvinyl chloride (PVC) increased the reactive oxygen species (ROS) level in A549 cells and that PVC-induced senescent characteristics could be largely reversed by antioxidant treatment. Importantly, intratracheal instillation of PVC MPs in mice could effectively impair their physical function, induce the increased systemic inflammation level, cause the accumulation of senescent cells. Our study demonstrates that MPs induce senescence in human lung epithelial cells and mouse lungs by activating ROS signaling, and provides new insight into the potential pathogenesis of MPs on lung diseases.

Influence of native cellulose, microcrystalline cellulose and soluble cellodextrin on inhibition of starch digestibility.

Cellulose is a major component of dietary fiber and it is proved to influence starch digestibility. The effects of native cellulose (NC), microcrystalline cellulose (MC), soluble cellodextrin (SC) on starch digestion have not been clearly elucidated. In this study, three types of cellulose with representative molecular weights (NC, 422500 Da; MC, 27750 Da; SC, 2202 Da) were prepared and their effects on starch digestion, glucose diffusion, α-amylase and amyloglucosidase activity were compared. The results suggested SC inhibited starch digestibility to a greater degree than those of NC and MC. When addition of SC reached 3 %, rapidly digestible starch proportion decreased from 31.2 % to 11.3 % and resistant starch proportion increased from 15.0 % to 58.0 %. Notably, hindrance effects of SC on glucose diffusion were higher than those of NC and MC. Moreover, SC reduced activity of α-amylase and amyloglucosidase to a larger extent than those of MC and NC. With the effect of starch digestion inhibition, NC, MC and SC could be utilized as functional food ingredients. Especially, the soluble property and the highest starch digestion inhibition ability of SC favors its application in food industry.