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      • Record: found
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      Preparation of modified Jiuzao glutelin isolate with carboxymethyl chitosan by ultrasound-stirring assisted Maillard reaction and its protective effect of loading resveratrol/quercetin in nano-emulsion

      research-article
      Author(s): a , b , a , a , * , b , a , c , a , d
      Publication date (Electronic):
      Journal: Ultrasonics Sonochemistry
      Publisher: Elsevier
      Keywords: JGI, Jiuzao glutelin isolate, RES, resveratrol, QUE, quercetin, CTS, carboxymethyl chitosan, UTSA-MR, ultrasound-stirring assisted Maillard reaction, CTS-JGI-0.5, CTS-JGI-1, CTS-JGI-2, and CTS-JGI-4, CTS: JGI (0.5:1, 1:1, 2:1, and 4:1, w/w) , CBC, cholesterol-binding capacity, MCI, micellar cholesterol inhibition, BAC, bile acid-binding capacity, AIA, α-amylase inhibitory activity, RES/QUE-CTS-JGI-2-O/W-NE, RES/QUE in CTS-JGI-2 stabilized oil-in-water nano-emulsion, RES/QUE-JGI-O/W-NE, native JGI formed oil-in-water nano-emulsion loaded with RES and QUE , EE, encapsulation efficiency, LC, loading capacity, RR, release rate, BAY, bioavailability, CTSU, CTS structure unit, CTS-JGI conjugates, Ultrasound-stirring, Emulsifying and function properties, Nano-emulsion, Resveratrol/quercetin, Bioavailability

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          Highlights

          • •

            Jiuzao glutelin isolate (JGI) was glycated with carboxymethyl chitosan (CTS) through ultrasound-stirring assistant Maillard reaction.

          • •

            JGI’s stability and emulsifying properties against electrolyte in the nano-emulsion system were improved after conjugation.

          • •

            CTS-JGI-2 exhibited better in vitro activities than JGI.

          • •

            CTS-JGI-2 stabilized nano-emulsion improved the bioaccessibilty of resveratrol and quercetin.

          Abstract

          Jiuzao glutelin isolate (JGI) was reported to possess interface and functional properties. To enhance the stability and properties of JGI, conjugation between JGI and carboxymethyl chitosan (CTS) through ultrasound-stirring assisted Maillard reaction (UTSA-MR) was investigated and optimized. The changes of molecular distribution, secondary structure, morphology, and amino acid composition of JGI were detected after conjugation with CTS. The solubility, foaming property and stability, viscosity, and thermal stability of four conjugates (CTS-JGI, with weight ratios of 0.5:1, 1:1, 2:1, and 4:1) were significantly increased compared to native JGI. Under the optimal glycation, the conjugate (CTS/JGI, 2:1, w/w; CTS-JGI-2) exhibited the best emulsifying ability and stability against NaCl solution, in vitro antioxidant activity, and cholesterol-lowering ability. CTS-JGI-2 stabilized oil-in-water nano-emulsion improved resveratrol (RES) and quercetin (QUE) encapsulation efficiency (80.96% for RES and 93.13% for QUE) and stability during the simulated digestion process (73.23% for RES and 77.94% for QUE) due to the connection through hydrogen bonds, pi-anion, pi-sigma, and donors between CTS-JGI and RES/QUE. Taken together, the modification of JGI by conjugating with CTS through UTSA-MR could be an excellent method to improve the functional properties of JGI. CTS-JGI-2 is a potential conjugate with functions that can be used to encapsulate functional substances in the stabilized nano-emulsion.

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          Bile acid–microbiota crosstalk in gastrointestinal inflammation and carcinogenesis

          Wei Jia, Weiping Jia, Guoxiang Xie (2017)
          Emerging evidence points to a strong association between the gut microbiota and the risk, development and progression of gastrointestinal cancers such as colorectal cancer (CRC) and hepatocellular carcinoma (HCC). Bile acids, produced in the liver, are metabolized by enzymes derived from intestinal bacteria and are critically important for maintaining a healthy gut microbiota, balanced lipid and carbohydrate metabolism, insulin sensitivity and innate immunity. Given the complexity of bile acid signalling and the direct biochemical interactions between the gut microbiota and the host, a systems biology perspective is required to understand the liver-bile acid-microbiota axis and its role in gastrointestinal carcinogenesis to reverse the microbiota-mediated alterations in bile acid metabolism that occur in disease states. An examination of recent research progress in this area is urgently needed. In this Review, we discuss the mechanistic links between bile acids and gastrointestinal carcinogenesis in CRC and HCC, which involve two major bile acid-sensing receptors, farnesoid X receptor (FXR) and G protein-coupled bile acid receptor 1 (TGR5). We also highlight the strategies and cutting-edge technologies to target gut-microbiota-dependent alterations in bile acid metabolism in the context of cancer therapy.
          Article 0 comments Cited 607 times – based on 0 reviews     Review now
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            Chitosan Derivatives and Their Application in Biomedicine

            Wenqian Wang, Qiuyu Meng, Qi Li … (2020)
            Chitosan is a product of the deacetylation of chitin, which is widely found in nature. Chitosan is insoluble in water and most organic solvents, which seriously limits both its application scope and applicable fields. However, chitosan contains active functional groups that are liable to chemical reactions; thus, chitosan derivatives can be obtained through the chemical modification of chitosan. The modification of chitosan has been an important aspect of chitosan research, showing a better solubility, pH-sensitive targeting, an increased number of delivery systems, etc. This review summarizes the modification of chitosan by acylation, carboxylation, alkylation, and quaternization in order to improve the water solubility, pH sensitivity, and the targeting of chitosan derivatives. The applications of chitosan derivatives in the antibacterial, sustained slowly release, targeting, and delivery system fields are also described. Chitosan derivatives will have a large impact and show potential in biomedicine for the development of drugs in future.
            Article 0 comments Cited 205 times – based on 0 reviews     Review now
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              Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.

              David Julian McClements, Cansu Gumus (2016)
              There is increasing consumer pressure for commercial products that are more natural, sustainable, and environmentally friendly, including foods, cosmetics, detergents, and personal care products. Industry has responded by trying to identify natural alternatives to synthetic functional ingredients within these products. The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles. In particular, the physicochemical basis of emulsion formation and stabilization by natural emulsifiers is discussed, and the benefits and limitations of different natural emulsifiers are compared. Surface-active polysaccharides typically have to be used at relatively high levels to produce small droplets, but the droplets formed are highly resistant to environmental changes. Conversely, surface-active proteins are typically utilized at low levels, but the droplets formed are highly sensitive to changes in pH, ionic strength, and temperature. Certain phospholipids are capable of producing small oil droplets during homogenization, but again the droplets formed are highly sensitive to changes in environmental conditions. Biosurfactants (saponins) can be utilized at low levels to form fine oil droplets that remain stable over a range of environmental conditions. Some nature-derived nanoparticles (e.g., cellulose, chitosan, and starch) are effective at stabilizing emulsions containing relatively large oil droplets. Future research is encouraged to identify, isolate, purify, and characterize new types of natural emulsifier, and to test their efficacy in food, cosmetic, detergent, personal care, and other products.
              Article 0 comments Cited 178 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Jinyuan Sun
                Journal
                Journal ID (nlm-ta): Ultrason Sonochem
                Journal ID (iso-abbrev): Ultrason Sonochem
                Title: Ultrasonics Sonochemistry
                Publisher: Elsevier
                ISSN (Print): 1350-4177
                ISSN (Electronic): 1873-2828
                Publication date PMC-release: 12 July 2022
                Publication date Collection: August 2022
                Publication date (Electronic): 12 July 2022
                Volume: 88
                Electronic Location Identifier: 106094
                Affiliations
                [a ]Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People’s Republic of China
                [b ]School of Food Science and Engineering, South China University of Technology, Guangzhou, People’s Republic of China
                [c ]School of Science, RMIT, Melbourne, VIC 3000, Australia
                [d ]Technology Center of Bandaojing Co. Ltd., Zibo, Shandong 256300, People’s Republic of China
                Author notes
                [* ]Corresponding author. sunjinyuan@ 123456btbu.edu.cn
                Article
                Publisher Item ID: S1350-4177(22)00189-4 Publisher ID: 106094
                DOI: 10.1016/j.ultsonch.2022.106094
                PMC ID: 9305625
                PubMed ID: 35868209
                SO-VID: 3a69bdf5-b8f9-48be-b31e-1fad85fa0d8d
                Copyright © © 2022 The Authors. Published by Elsevier B.V.
                License:

                This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 18 May 2022
                Date revision received : 20 June 2022
                Date accepted : 8 July 2022
                Categories
                Subject: Short Communication

                Keywords: jgi, jiuzao glutelin isolate,res, resveratrol,que, quercetin,cts, carboxymethyl chitosan,utsa-mr, ultrasound-stirring assisted maillard reaction,cts-jgi-0.5, cts-jgi-1, cts-jgi-2, and cts-jgi-4, cts: jgi (0.5:1, 1:1, 2:1, and 4:1, w/w),cbc, cholesterol-binding capacity,mci, micellar cholesterol inhibition,bac, bile acid-binding capacity,aia, α-amylase inhibitory activity,res/que-cts-jgi-2-o/w-ne, res/que in cts-jgi-2 stabilized oil-in-water nano-emulsion,res/que-jgi-o/w-ne, native jgi formed oil-in-water nano-emulsion loaded with res and que,ee, encapsulation efficiency,lc, loading capacity,rr, release rate,bay, bioavailability,ctsu, cts structure unit,cts-jgi conjugates,ultrasound-stirring,emulsifying and function properties,nano-emulsion,resveratrol/quercetin,bioavailability
                Data availability:
                Keywords: jgi, jiuzao glutelin isolate, res, resveratrol, que, quercetin, cts, carboxymethyl chitosan, utsa-mr, ultrasound-stirring assisted maillard reaction, cts-jgi-0.5, cts-jgi-1, cts-jgi-2, and cts-jgi-4, cts: jgi (0.5:1, 1:1, 2:1, and 4:1, w/w), cbc, cholesterol-binding capacity, mci, micellar cholesterol inhibition, bac, bile acid-binding capacity, aia, α-amylase inhibitory activity, res/que-cts-jgi-2-o/w-ne, res/que in cts-jgi-2 stabilized oil-in-water nano-emulsion, res/que-jgi-o/w-ne, native jgi formed oil-in-water nano-emulsion loaded with res and que, ee, encapsulation efficiency, lc, loading capacity, rr, release rate, bay, bioavailability, ctsu, cts structure unit, cts-jgi conjugates, ultrasound-stirring, emulsifying and function properties, nano-emulsion, resveratrol/quercetin, bioavailability

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