Food Hydrocolloids for Health最新文献

The action of Poria cocos polysaccharides against non-alcoholic fatty liver disease: A preliminary study 茯苓多糖抗非酒精性脂肪肝作用的初步研究

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-07-23 DOI: 10.1016/j.fhfh.2025.100234

Rui Zhou , Qinting Chen , Jie Mo , Meizhen Liu , Ka Wu , Chao Guo

{"title":"The action of Poria cocos polysaccharides against non-alcoholic fatty liver disease: A preliminary study","authors":"Rui Zhou , Qinting Chen , Jie Mo , Meizhen Liu , Ka Wu , Chao Guo","doi":"10.1016/j.fhfh.2025.100234","DOIUrl":"10.1016/j.fhfh.2025.100234","url":null,"abstract":"<div><div>Non-alcoholic fatty liver disease (NAFLD) is a significant public health challenge owing to its current prevalence. Basic and clinical evidence indicates that pyroptosis is responsible for the development of NAFLD to non-alcoholic steatohepatitis. Our previous findings suggested that <em>Poria cocos</em> polysaccharides (PCP) exert promising anti-liver injury benefits. However, the anti-NAFLD action of PCP via the modulation of pyroptosis remains untested. In this study, a network pharmacology- and molecular docking-based approach was used to determine the anti-NAFLD activities and mechanisms of PCP prior to <em>in vitro</em> or <em>in vivo</em>. Based on these bioinformatics data, 31 intersecting genes in PCP (483 target genes), NAFLD (1445 target genes), and pyroptosis (905 target genes) were identified via network pharmacology analysis, and a total of 16 key genes in PCP against NAFLD through the modulation of pyroptosis were determined. Further enrichment analysis revealed the detailed anti-NAFLD functions and molecular mechanisms of PCP. Molecular docking simulations were used to identify the spatial binding features between PCP and the target proteins related to pyroptosis. This study determined the pyroptosis-related cluster genes that act with PCP against NAFLD, thereby offering preliminary evidence to support PCP’s potential in treating NAFLD. Additionally, we identified the possible underlying pyroptotic mechanisms for future experimental validations.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100234"},"PeriodicalIF":4.6,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pectins mitigate Candidalysin-induced gut barrier disruption and inflammation in vitro in a degree of methyl-esterification-dependent manner 果胶在体外以一定程度的甲基酯化依赖方式减轻念珠菌素诱导的肠道屏障破坏和炎症

IF 5.1

Food Hydrocolloids for Health Pub Date : 2025-07-23 DOI: 10.1016/j.fhfh.2025.100232

Naschla Gasaly , Xiaochen Chen , Luis Silva-Lagos , Isaura Beatriz Borges Silva , Marcela A. Hermoso , Paul de Vos

{"title":"Pectins mitigate Candidalysin-induced gut barrier disruption and inflammation in vitro in a degree of methyl-esterification-dependent manner","authors":"Naschla Gasaly , Xiaochen Chen , Luis Silva-Lagos , Isaura Beatriz Borges Silva , Marcela A. Hermoso , Paul de Vos","doi":"10.1016/j.fhfh.2025.100232","DOIUrl":"10.1016/j.fhfh.2025.100232","url":null,"abstract":"<div><div>Pectin, a dietary fiber, exhibits anti-inflammatory properties influenced by its degree of methyl-esterification (DM). Inflammatory bowel disease (IBD) is characterized by chronic inflammation due to a compromised epithelial barrier, dysregulated microbiota, and an overactive immune response. Beyond bacterial dysbiosis, recent research emphasizes the gut mycobiota, particularly <em>Candida albicans</em>, in IBD progression. <em>C. albicans</em> is frequently elevated in IBD patients and secretes candidalysin (CaLysin), a cytolytic toxin that disrupts epithelial barrier integrity. This study evaluates the protective effects of lemon-derived pectins with low (DM18) and high (DM88) DM against CaLysin-induced epithelial-stress <em>in vitro</em>. T84 cell monolayers were pre-treated with pectins prior to CaLysin challenge. CaLysin impaired barrier function, increased lactate dehydrogenase (LDH) release, and pro-inflammatory cytokines (e.g., IL-8, IL-33), while downregulating tight junction proteins (Claudin-1, Occludin) and tissue repair markers such as Retinaldehyde dehydrogenase 1 (<em>ALDH1A1</em>) and Amphiregulin (<em>AREG</em>). Both pectins mitigated these effects, preserving barrier integrity, reducing LDH release, and cytokine expression (e.g., IL-8, IL-13, IL-18, CCL20). Pectins also upregulated tight junction proteins (Claudin-1, Occludin, Zonula Occludens-1) at mRNA and protein levels in a DM-dependent manner and enhanced tissue repair genes. These findings highlight the potential of pectins, particularly those with low-DM (DM18), in protecting against CaLysin-induced gut epithelial damage.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100232"},"PeriodicalIF":5.1,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144722494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Moringa Oleifera as a multifunctional bioresource: Nutritional, medicinal and its pickering emulsifying potential 辣木作为一种多功能生物资源：营养、药用及其酸洗乳化潜力

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-07-17 DOI: 10.1016/j.fhfh.2025.100231

Namrah Azmi , Andrew Akanno , Charlotte Jacobsen , Jon Otto Fossum

{"title":"Moringa Oleifera as a multifunctional bioresource: Nutritional, medicinal and its pickering emulsifying potential","authors":"Namrah Azmi , Andrew Akanno , Charlotte Jacobsen , Jon Otto Fossum","doi":"10.1016/j.fhfh.2025.100231","DOIUrl":"10.1016/j.fhfh.2025.100231","url":null,"abstract":"<div><div><em>Moringa Oleifera</em> is a versatile plant that has garnered considerable attention for its diverse applications. The nutritional content and bioactive compounds present in <em>M. oleifera</em> seeds and leaves make it a promising candidate for use in the food and pharmaceutical industries. While numerous traditional and scientific claims exist regarding its benefits, many remain unsubstantiated. Therefore, a critical and comprehensive evaluation of the available literature is essential for advancing the development of valuable applications. This review examines the reported economic significance of <em>M. oleifera</em> across various sectors, traditional uses across regions, and its nutritional and medicinal potential. Particular attention is given to its application in Pickering emulsions, emphasizing its capacity to serve as a sustainable and bio-based emulsifier. The review also explores the influence of extraction methods on protein functionality and highlights future prospects for incorporating <em>M. oleifera</em>-based emulsifiers in food, cosmetic, and pharmaceutical formulations.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100231"},"PeriodicalIF":4.6,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of rare sugars on physical and sensory properties of doughs and biscuits 稀有糖对面团和饼干物理和感官特性的影响

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-07-16 DOI: 10.1016/j.fhfh.2025.100230

Ana Maria Gomez-Betancur , Stella Lignou , Beril Pinarli , Victoria Norton , Julia Rodriguez-Garcia

{"title":"Effect of rare sugars on physical and sensory properties of doughs and biscuits","authors":"Ana Maria Gomez-Betancur , Stella Lignou , Beril Pinarli , Victoria Norton , Julia Rodriguez-Garcia","doi":"10.1016/j.fhfh.2025.100230","DOIUrl":"10.1016/j.fhfh.2025.100230","url":null,"abstract":"<div><div>Replacing sucrose in baked products is challenging because of its unique contribution to texture and sweetness. Rare sugars like allulose and tagatose show potential as substitutes, displaying similar sweetness and acting as bulking agents. Although allulose and tagatose are epimers, it is unknown if they induce different behaviours on dough and biscuit characteristics. This study aimed to compare the impact of allulose and tagatose on thermal, rheological properties of dough, and on physical and sensory characteristics of biscuits. Four formulations were prepared using sucrose, fructose, allulose, and tagatose. Differential scanning calorimetry was performed on wheat flour-sugar solution mixtures, while rheological and texture analyses were performed on doughs. For biscuits, moisture content, water activity, dimensions, colour, texture, and sensory analysis were evaluated. Thermograms indicated that allulose and tagatose delayed the starch gelatinisation temperature (∼82 °C) but to a lesser extent than sucrose (94.5 °C). Doughs with tagatose were approximately 54 % harder than those with sucrose, reflecting in higher complex modulus values during early-heating stages versus fructose, allulose or sucrose. The lower solubility of tagatose led to more system mobility and water interactions with wheat flour polymers, resulting in biscuits with lower spreading (7 mm), hardness (14.3 N) and increased moisture (8.4 %) compared to sucrose biscuits (8.7 mm, 16.9 N, 2.7 %, respectively). Biscuits made with allulose and fructose demonstrated intermediate moisture (∼ 6 %) and diameter (∼ 7.4 mm), a high browning index (∼ 27.3), and texture similar to sucrose biscuits. These results suggest that despite having similar structures, allulose is a better sucrose replacer for biscuits than tagatose.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100230"},"PeriodicalIF":4.6,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144714576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fungal biopolymer-based nanoparticles for wound healing: Mechanisms, applications, and future perspectives 真菌生物聚合物纳米颗粒用于伤口愈合：机制、应用和未来展望

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-27 DOI: 10.1016/j.fhfh.2025.100229

Kaakarlu Shivakumar Vinanthi Rajalakshmi , Balamuralikrishnan Balasubramanian , Hemanth Hinnakki , Arun Meyyazhagan , Wen-Chao Liu , Manikantan Pappuswamy , Hesam Kamyab , Daniel Simancas-Racines , Kuppusamy Alagesan Paari

{"title":"Fungal biopolymer-based nanoparticles for wound healing: Mechanisms, applications, and future perspectives","authors":"Kaakarlu Shivakumar Vinanthi Rajalakshmi , Balamuralikrishnan Balasubramanian , Hemanth Hinnakki , Arun Meyyazhagan , Wen-Chao Liu , Manikantan Pappuswamy , Hesam Kamyab , Daniel Simancas-Racines , Kuppusamy Alagesan Paari","doi":"10.1016/j.fhfh.2025.100229","DOIUrl":"10.1016/j.fhfh.2025.100229","url":null,"abstract":"<div><div>Fungal derived biopolymers have emerged as a promising alternative to the existing synthetic materials and have gained heightened interest in wound healing platforms due to their unique properties, such as durability, biodegradability, biocompatibility, low-toxicity, non-immunogenicity, and analogy to the native extracellular matrix. Major fungal biopolymers such as chitin, chitosan, β-glucan, mannan, and pullulans offer several biomedical and clinical advantages in wound healing to remodel the injured tissue, making them suitable for accelerating the various phases of wound healing. These biopolymers not only support cell proliferation, angiogenesis, and tissue remodelling but also serve as effective carriers for controlled drug delivery, enhancing the efficacy of therapeutic agents to accelerate the cellular responses at the wound site. The review also outlines the biological processes involved in various phases of wound healing to provide insight into future explorations in developing optimized wound dressings that ensure maximal reduction of inflammation and allow skin to remodulate. Fungal-mediated nanoparticles and hybrid nanocomposites have further improved the functional performance of wound dressings by providing increased mechanical stability, biocompatibility, and targeted bioactivity. Collectively, these findings highlight the significant role of fungal biopolymer-based nanoparticles as a novel, sustainable, and effective regime for advanced wound management.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100229"},"PeriodicalIF":4.6,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of wall materials on the physicochemical properties of spray-dried microencapsulated soybean oil bodies 壁材对喷雾干燥微囊化豆油体理化性质的影响

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-22 DOI: 10.1016/j.fhfh.2025.100228

Grace Asantewaa Twumasi , Wipavadee Sangadkit , Nitjaree Manareet , Aunchalee Aussanasuwannakul , Toya Ishii , Jiraporn Sirison

{"title":"Impact of wall materials on the physicochemical properties of spray-dried microencapsulated soybean oil bodies","authors":"Grace Asantewaa Twumasi , Wipavadee Sangadkit , Nitjaree Manareet , Aunchalee Aussanasuwannakul , Toya Ishii , Jiraporn Sirison","doi":"10.1016/j.fhfh.2025.100228","DOIUrl":"10.1016/j.fhfh.2025.100228","url":null,"abstract":"<div><div>Soybean oil bodies (SOB) are naturally occurring emulsions with promising applications in food formulations. However, their sensitivity to environmental factors such as moisture, oxidation, and temperature fluctuations, coupled with their native instability, makes them difficult to incorporate into food products. This necessitates effective encapsulation strategies to preserve their bioactive properties, extend shelf life, and improve processability. This study aimed to encapsulate SOB using a spray drying technique with maltodextrin, whey protein isolate, and soy lecithin as wall materials. The encapsulation efficiency (56.43 - 85.41%) demonstrated the effective retention of oil bodies within the microparticles. The resulting powders were further characterized for powder yield, moisture content, water activity, color, wettability, solubility, hygroscopicity, particle size, surface charge, and morphological properties. SOB-maltodextrin microparticles showed higher yield and exhibited lower wettability time, indicating improved encapsulation efficiency and enhanced reconstitution ability. The whey protein isolate-based microparticles exhibited higher solubility (87.65 - 88.62%) and the smallest particle size, reflecting improved emulsification and stabilization properties, whereas soy lecithin-based formulations showed higher absolute surface charge (37.79 - 45.91 mV), lower moisture content, and reduced water activity, indicating superior stability. Spray-dried powders demonstrated good reconstitution properties, making them suitable for food applications. These findings highlight the potential of spray-drying, along with the choice of wall material, as key factors in the effective encapsulation of SOB, paving the way for the development of more stable, functional, and sustainable food products.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100228"},"PeriodicalIF":4.6,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Beta-glucan-enriched diets improve immune function, antioxidant activity, and survivability in challenged oysters 富含β -葡聚糖的饮食可以提高牡蛎的免疫功能、抗氧化活性和存活率

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-16 DOI: 10.1016/j.fhfh.2025.100227

Gustavo Waltzer Fehrenbach , João Rui Tanoeiro , Robert Pogue , Frank Carter , Marco F.L. Lemos , Patrick Murray , Declan Devine , Emanuele Rezoagli , Ian Major , Emma J. Murphy

{"title":"Beta-glucan-enriched diets improve immune function, antioxidant activity, and survivability in challenged oysters","authors":"Gustavo Waltzer Fehrenbach , João Rui Tanoeiro , Robert Pogue , Frank Carter , Marco F.L. Lemos , Patrick Murray , Declan Devine , Emanuele Rezoagli , Ian Major , Emma J. Murphy","doi":"10.1016/j.fhfh.2025.100227","DOIUrl":"10.1016/j.fhfh.2025.100227","url":null,"abstract":"<div><div>Beta-glucans are bioactive polysaccharides with immunomodulatory and hydrocolloid properties. This study explores the potential of beta-glucans extracted from mushroom waste to enhance oyster (<em>Crassostrea gigas</em>) immunity and quality, providing a sustainable alternative to conventional aquaculture interventions. Beta-glucan supplementation led to a 100 % survival rate in treated groups compared to 70 % in the bacteria-only group (<em>p</em> = 0.024). Flow cytometry revealed a significant reduction in viable hemocytes in the beta-glucan group post-infection, suggesting modulation of inflammation. Protein content in gills, mantle, and digestive tissues increased by up to 2-fold in beta-glucan-fed oysters versus controls. Antioxidant activity, assessed by FRAP assay, was 25–40 % higher in the mantle and digestive tract if beta-glucan groups. Bacteriostatic assays demonstrated a marked reduction in <em>Vibrio</em> sp. Counts in tissues, particularly in the digestive tract, with bacterial load similar to uninfected controls. These findings highlight the dual functionality of beta-glucans as both immunomodulators and hydrocolloids, with implications for improving aquaculture sustainability and food safety. Further research should explore feeding behaviour, gut transit time, and nutrient absorption to optimize beta-glucan application in commercial shellfish production.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100227"},"PeriodicalIF":4.6,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144312866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The thirst-quenching capacity of carbonated thickened drinks 碳酸加厚饮料的解渴能力

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-13 DOI: 10.1016/j.fhfh.2025.100226

Ruth Picó-Munyoz, Amparo Tarrega, Laura Laguna

{"title":"The thirst-quenching capacity of carbonated thickened drinks","authors":"Ruth Picó-Munyoz, Amparo Tarrega, Laura Laguna","doi":"10.1016/j.fhfh.2025.100226","DOIUrl":"10.1016/j.fhfh.2025.100226","url":null,"abstract":"<div><div>Thickened drinks can be prescribed to ensure the safety of individuals with swallowing difficulties. However, these beverages, especially those with starch-based thickeners, are often less appealing because of their texture and taste. Previous research has indicated that carbonation in water can improve beverage likeability and stimulate muscular activity, potentially helping in safer swallowing. This study investigates the potential of adding carbonation to thickened drinks to enhance oral hydration and alleviate dry mouth and thirst sensations. Nine different water samples prepared with or without a thickener (xanthan gum-based or starch-based) and with still or carbonated water (powder- sparkling water and sparkling commercial water) were studied. Oral moisture, dry mouth, and thirst-quenching sensations were measured before, immediately after, and 5 min after consumption. The two types of carbonation created resulted in different distribution of bubbles. Oral moisture was reduced after consuming thickened water. In addition, the thickened water, with or without carbonation, did not alleviate thirst or dry mouth. Despite the potential safety benefits of carbonation, it did not improve thirst or dry mouth sensations. Future research should explore other stimuli to enhance thirst-quenching capacity, like flavour addition to carbonation to enhance adherence to thickened beverages and body stimulation.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100226"},"PeriodicalIF":4.6,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Role of oral probiotic supplementation on gut permeability in obesity: A systematic review of randomized controlled trials 口服益生菌补充剂对肥胖患者肠道通透性的作用：一项随机对照试验的系统综述

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-06 DOI: 10.1016/j.fhfh.2025.100225

Alpha Fardah Athiyyah , Triska Susila Nindya , Reza Gunadi Ranuh , Andy Darma , Khadijah Rizky Sumitro , Purwo Sri Rejeki , Lilik Djuari , Subijanto Marto Sudarmo , Rina Agustina

{"title":"Role of oral probiotic supplementation on gut permeability in obesity: A systematic review of randomized controlled trials","authors":"Alpha Fardah Athiyyah , Triska Susila Nindya , Reza Gunadi Ranuh , Andy Darma , Khadijah Rizky Sumitro , Purwo Sri Rejeki , Lilik Djuari , Subijanto Marto Sudarmo , Rina Agustina","doi":"10.1016/j.fhfh.2025.100225","DOIUrl":"10.1016/j.fhfh.2025.100225","url":null,"abstract":"<div><h3>Background</h3><div>Obesity is a chronic condition and a global epidemic, associated with impaired intestinal permeability owing to dysbiosis. Gut microbiota reportedly plays a potential role in obesity treatment. Probiotics have emerged as the most widely used approach for treating dysbiosis. This study explored the effect of oral probiotic supplementation on intestinal permeability in individuals with obesity.</div></div><div><h3>Methods</h3><div>A Systematic review was conducted in accordance with Preferred Reporting Items for Systematic Reviews and Meta-Analyses. PubMed, ScienceDirect, PLOS One, and Cochrane databases were searched to identify articles published between 2014 and September 2024. The Cochrane risk-of-bias tool for randomized trials was used to assess publication bias.</div></div><div><h3>Results</h3><div>A total of 690 human RCTs (randomized controlled trials) were identified, of which nine were eligible for this review. Probiotics (<em>Akkermansia, Bifidobacterium, Enterococcus, Lactobacillus, Streptococcus,</em> and a combination of <em>Saccharomyces</em> yeast) used for over 8 weeks may decrease gut permeability outcomes, including plasma zonulin, fecal zonulin, plasma or serum LPS, urinary lactulose, and urinary mannitol; however, BMI (body mass index) levels exhibited inconsistent measurements across all groups.</div></div><div><h3>Conclusions</h3><div>Probiotic supplementation for a minimum of 8 weeks may reduce gut permeability. However, further studies are required to develop standardized protocols for probiotic strains, dosages, durations, and delivery methods, to better understand their effects on intestinal permeability and related outcomes in individuals with obesity.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100225"},"PeriodicalIF":4.6,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144291447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of partial enzymatic hydrolysis on the transport and uptake of SPI nanoparticles post-digestion 部分酶解对消化后SPI纳米颗粒运输和摄取的影响

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 DOI: 10.1016/j.fhfh.2025.100223

Ling Chen , Yuan Lv , Xiaoyong Wang , Maoshen Chen , Hui Zhang

{"title":"Impact of partial enzymatic hydrolysis on the transport and uptake of SPI nanoparticles post-digestion","authors":"Ling Chen , Yuan Lv , Xiaoyong Wang , Maoshen Chen , Hui Zhang","doi":"10.1016/j.fhfh.2025.100223","DOIUrl":"10.1016/j.fhfh.2025.100223","url":null,"abstract":"<div><div>Despite extensive research on protein-based nanoparticles for nutrient delivery, the structural features that govern bile salt interactions and subsequently enhance intestinal absorption and metabolic transformation remain insufficiently clarified. In this study, soy protein isolate nanoparticles enzymatically modified by Alcalase, Neutrase, and Flavorzyme (SPIH-A@NP, SPIH<img>N@NP, SPIH-F@NP) were constructed as structural models to explore the relationship between nanoparticle interfacial properties, bile salt adsorption, and nutrient transport efficiency, using simulated gastrointestinal digestion and Caco-2/HT29 co-culture models. Compared with undigested nanoparticles and free <em>β</em>-carotene, digested nanoparticles exhibited significantly improved cellular uptake and transport efficiencies. Among them, SPIH<img>N@NP and SPIH-F@NP retained more hydrophobic peptides and acidic subunits from 11S globulin, which enhanced bile salt adsorption, maintained smaller particle sizes post-digestion, and facilitated more efficient delivery of <em>β</em>-carotene and its metabolites. Additionally, the digestion process altered uptake pathways, with macropinocytosis contributing more prominently post-digestion. These findings provide mechanistic insight into structure–function relationships that can guide the rational design of protein-based nanocarriers for targeted absorption and metabolic modulation of lipophilic nutrients.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100223"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144178209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0