Food Hydrocolloids for Health最新文献_第4页

Gellan gum and sodium alginate in-situ gel of monocaprin for effective corneal permeation 结冷胶和海藻酸钠原位凝胶对单紫杉醇的有效角膜渗透

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-09-12 DOI: 10.1016/j.fhfh.2023.100156

Sumon Giri , Tanmay S Markandeywar , Zainab Irfan , Sreejan Manna

{"title":"Gellan gum and sodium alginate in-situ gel of monocaprin for effective corneal permeation","authors":"Sumon Giri , Tanmay S Markandeywar , Zainab Irfan , Sreejan Manna","doi":"10.1016/j.fhfh.2023.100156","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100156","url":null,"abstract":"<div><p>Babies born to mothers suffering from gonorrhea may experience severe eye infections that might culminate in loss of vision. The eyes of the neonate can are infected with <em>Neisseria gonorrhoeae,</em> during birth. The primary goal of the study was to develop a stable aqueous ion-activated polymeric solution with clinically useful amounts of fatty acid-based monocaprin and a polymeric mixture of two commonly employed edible polysaccharide, sodium alginate and gellan gum. Monocaprin is an antibacterial agent against the treatment of gonococcal ophthalmia neonatorum, which was successfully formulated as an ion-activated <em>in-situ</em> gel-forming ophthalmic solution. The absence of drug-polymer interaction was confirmed from the FTIR study. The gelling capacity confirmed pH dependent (pH 7.2–7.4) sol-to-gel transition at 37°C±0.5°C. Formulation C4 was selected as the best formulation because it exhibited clear appearance, pH, good gelling capacity, optimum viscosity, 96.4% <em>in-vitro</em> drug release up to 11h. Formulation C4 also exhibited 96.6% drug release after 12h using goat cornea. The study results demonstrated remarkable enhancement in corneal permeation of <em>in-situ</em> gel in contrast to conventional eye drops. Sterility results showed no evidence of bacterial growth after 14 days in different media. The developed monocaprin incorporated sodium alginate and gellan gum based <em>in situ</em> gel formulation showed promising results with increased ocular residence and enhanced corneal permeability.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100156"},"PeriodicalIF":1.9,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49717557","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

Hepatoprotective and hypoglycemic effect of lactic acid fermented Indian Gooseberry-Amla beverage on chronic alcohol-induced liver damage and diabetes in rats 乳酸发酵印度鹅膏饮料对大鼠慢性酒精性肝损伤和糖尿病的护肝降血糖作用

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-30 DOI: 10.1016/j.fhfh.2023.100155

Ritika Modi , ParamPal Sahota , Nitin Dev Singh , Mayank Garg

{"title":"Hepatoprotective and hypoglycemic effect of lactic acid fermented Indian Gooseberry-Amla beverage on chronic alcohol-induced liver damage and diabetes in rats","authors":"Ritika Modi , ParamPal Sahota , Nitin Dev Singh , Mayank Garg","doi":"10.1016/j.fhfh.2023.100155","DOIUrl":"10.1016/j.fhfh.2023.100155","url":null,"abstract":"<div><h3>Background</h3><p>Plant-based fermented foods rich in lactic acid bacterial metabolites, antioxidants, and phytochemicals, can promote recovery from ethanol-induced liver damage by restoring liver antioxidant levels and suppressing liver inflammation, and improving certain metabolic disorders such as diabetes mellitus.</p></div><div><h3>Methods</h3><p>In the present study, the protective effects of nutraceutical-enriched lactic acid-fermented Amla beverage on chronic alcohol-induced biochemical modulations and diabetes in Wistar rats were investigated.</p></div><div><h3>Results</h3><p>The hepatoprotective studies showed that the fermented beverage was able to reverse the damage caused to the liver with ethanol administration in terms of liver index, liver enzymes (AST, ALT), serum enzymes (g-GT), and serum TG, TCH, hepatic TG, LPO levels, antioxidants (GSH, TSOD, CAT, GSH-Px). Along similar lines, in the hypoglycemic studies, the fermented beverage evidently improved body weight, and fasting blood glucose levels, reducing fasting HbAlc levels, improving C-peptide and GLP-1 levels, and alleviating renal dysfunction and lipid metabolism compared with diabetic rats. All these outcomes were supported by histological observations within the liver and pancreas.</p></div><div><h3>Conclusion</h3><p>The present study suggests that the consumption of fermented Amla beverage may have a protective effect against chronic alcohol-induced toxicity and diabetes. The effects of fermented Amla beverage may be attributed to antioxidant activity, flavonoids, bioactive compounds produced by LAB and their metabolites, which help to counteract free radicals induced by ethanol and in reducing glucagon levels, enhancing glucose utilization, leading to a decrease in blood glucose. The results show that fermented Amla beverage has positive effects in reducing the detrimental effect of alcohol and diabetes.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100155"},"PeriodicalIF":1.9,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46084832","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

Dual and triple encapsulated iron gluconate speed up anemia recovery in an animal model 双包封和三包封葡萄糖酸铁在动物模型中加速贫血恢复

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-29 DOI: 10.1016/j.fhfh.2023.100154

Alberto Baldelli, Yigong Guo, Anubhav Pratap-Singh

{"title":"Dual and triple encapsulated iron gluconate speed up anemia recovery in an animal model","authors":"Alberto Baldelli, Yigong Guo, Anubhav Pratap-Singh","doi":"10.1016/j.fhfh.2023.100154","DOIUrl":"10.1016/j.fhfh.2023.100154","url":null,"abstract":"<div><p>Food fortification can be a solution to anemia in developing countries. A previous study determined that the combination of spray drying, hydroxypropyl-methylcellulose as wall material, and maltodextrin as bulk material, encapsulated iron gluconate achieved the highest bioavailability. However, the addition of vitamin B12 to the hydroxypropyl-methylcellulose/maltodextrin capsules increased the iron cell uptake over the previously reported results. The cell viability, the number of live, healthy cells in a sample, of HepG2, human liver cancer cells, increases by about 17% for dual-encapsulated iron gluconate and vitamin b12. The cell uptake in Caco2, human colorectal adenocarcinoma cells, is higher by 25% when using encapsulated iron and vitamin b12 compared to encapsulated iron. The strength of dual-encapsulated iron and vitamin b12 is also confirmed in in-vivo studies. Once fully anemic, young female rats eating food with encapsulated iron gluconate and vitamin b12, show the fastest recovery with respect to rats eating food with encapsulated iron and pure iron. The first needed only five days for their hemoglobulin values to return to normal. The second and the third needed 15 and 21 days, respectively.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100154"},"PeriodicalIF":1.9,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48340843","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

Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates 水力空化对蛋清蛋白水解物功能、营养和结构特性的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-22 DOI: 10.1016/j.fhfh.2023.100153

Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh

{"title":"Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates","authors":"Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh","doi":"10.1016/j.fhfh.2023.100153","DOIUrl":"10.1016/j.fhfh.2023.100153","url":null,"abstract":"<div><p>The present work demonstrates the effect of hydrodynamic cavitation (HC) (2 mm Orifice plate) as a pretreatment for egg white protein hydrolysates (EWPH) production. The obtained EWPH was evaluated for various physiochemical (degree of hydrolysis), functional (emulsifying, foaming), structural and nutritional properties (antioxidant activity and <em>in-vitro</em> digestibility). The egg white solutions (5% solid content) were pretreated for 10, 15 and 20 min with HC and later hydrolyzed using papain enzyme for 90 min. The structural analysis revealed that HC unfolded the protein structure which was confirmed through the formation of β-sheet (from 15 to 46%) and loss of α-helix (34 to 14%) content with increasing treatment time. Through the exposure of hydrophobic bonds, the degree of hydrolysis and surface hydrophobicity increased, which eventually improved the nutritional and functional properties of EWPH. The HC-15 min treated samples had the highest zeta potential (-25.4 mV) with the lowest average particle size (346.5 nm) and denaturation temperature (70.67°C). Further increase in treatment time led to instability of hydrolysates. HC effectively improved the functional and nutritional properties of EWPH and a treatment time of 15 min is recommended for obtaining EWPH with improved properties.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100153"},"PeriodicalIF":1.9,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49483914","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

Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration 米水比和卡拉亚胶浓度对稻米蒸煮、感官和体外消化率的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-22 DOI: 10.1016/j.fhfh.2023.100152

Nafiya Qadir, Idrees Ahmed Wani

{"title":"Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration","authors":"Nafiya Qadir, Idrees Ahmed Wani","doi":"10.1016/j.fhfh.2023.100152","DOIUrl":"10.1016/j.fhfh.2023.100152","url":null,"abstract":"<div><p>Cooked rice has high starch digestibility. Prolonged and excess consumption of polished rice has been associated with the incidence of diabetes amongst rice eating populations. Therefore, researchers are working on extensively to devise strategies that could retard digestion of cooked rice. Keeping this fact into consideration, four rice cultivars (SR-4, K-39, <em>Mushq Budij</em> and <em>Zhag</em>) grown in Kashmir were milled and cooked with varying concentrations (0, 2.5 and 5.0% w/w, rice basis) of karaya gum at different rice-water ratios (1:10 and 1:1.8). The prepared rice samples were evaluated for cooking and sensory properties, <em>in-vitro</em> digestibility and structural characteristics. Cooking of rice with karaya gum (2.5–5.0%) at large rice-water ratio (1:10) increased minimum cooking time (19.0–25.0 min) and water uptake ratio (3.23–4.69) of samples. Also, rice cooked in excess water had better sensory acceptability scores than those cooked in less water. At large rice-water ratio, <em>Zhag</em> rice prepared with karaya gum (2.5%) had acceptable hardness and flavour scores. With increase in gum concentration, the equilibrium starch hydrolysis percentage (C<sub>∞</sub>) and estimated glycemic index (eGI) scores of cooked rice decreased, irrespective of cultivars and rice-water ratio. Maximum reduction in C<sub>∞</sub> was observed for <em>Mushq Budij</em> rice (85.20%) prepared with karaya gum (5.0%) at large rice-water ratio (1:10). Fourier transform infrared spectra of gum cooked rice samples revealed shifting of peak at 3250.0 cm<sup>−1</sup> to higher intensities indicating hydrogen bonding interaction of starch and gum. From X-ray diffraction studies, the highest relative crystallinity (16.20%) was observed for rice prepared with 5.0% gum concentration. Therefore, cooking of rice with karaya gum at large rice–water ratio can be considered to slow down starch hydrolysis process of cooked rice.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100152"},"PeriodicalIF":1.9,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47633472","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

Characterization and encapsulation efficiency of zein nanoparticles loaded with chestnut fruit shell, cedar and sweetgum bark extracts 栗子果壳、雪松和甜树胶皮提取物负载玉米醇溶蛋白纳米颗粒的表征和包封效率

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-12 DOI: 10.1016/j.fhfh.2023.100151

Dilara Konuk Takma , Semra Bozkurt , Mehmet Koç , Figen Korel , Hilal Şahin Nadeem

{"title":"Characterization and encapsulation efficiency of zein nanoparticles loaded with chestnut fruit shell, cedar and sweetgum bark extracts","authors":"Dilara Konuk Takma , Semra Bozkurt , Mehmet Koç , Figen Korel , Hilal Şahin Nadeem","doi":"10.1016/j.fhfh.2023.100151","DOIUrl":"10.1016/j.fhfh.2023.100151","url":null,"abstract":"<div><p>Zein nanoparticles (ZNPs) loaded with bioactive extracts of chestnut (<em>Castanea sativa</em> Mill.) shell, cedar (<em>Cedrus libani</em>) and sweetgum (<em>Liquidambar orientalis</em>) bark wastes were produced using different methods. Nanoprecipitation, high-speed homogenization and ultrasonic homogenization allowed the fabrication of ZNPs with particle sizes smaller than 202.40 nm, 430.25 nm and 325.50 nm, respectively. The smallest nanoparticle size was achieved at 132.81 nm for sweetgum bark extract-loaded ZNPs obtained by the nanoprecipitation method. Encapsulation efficiency (EE) was between 34.03 and 96.83% for all zein nanoparticles fabricated under different mixtures and process conditions. Zein concentration and extract ratio played an essential role in the EE of nanoparticles. The best conditions were determined to obtain the desired properties of ZNPs based on particle size, polydispersity index and EE by using a central composite rotatable design. The nanoprecipitation method was more appropriate for producing chestnut and cedar shell/bark extract-loaded nanoparticles. In contrast, the high-speed homogenization method was suitable for producing sweetgum bark extract-loaded nanoparticles. As a result of the encapsulation of various shell/bark extracts within zein nanoparticles, value-added products were generated from wastes having bioactive compounds. The developed zein nanoparticles for each extract type would offer eco-friendly, simple and safe food processing and packaging systems.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100151"},"PeriodicalIF":1.9,"publicationDate":"2023-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46448053","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

Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains 添加油脂和冷冻再加热处理对米粒淀粉体外消化率的多重影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-10 DOI: 10.1016/j.fhfh.2023.100150

Masatsugu Tamura , Yukari Saito , Takahiro Saito , Hideaki Kobayashi , Akifumi Mikami , Yoshimasa Sasahara

{"title":"Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains","authors":"Masatsugu Tamura , Yukari Saito , Takahiro Saito , Hideaki Kobayashi , Akifumi Mikami , Yoshimasa Sasahara","doi":"10.1016/j.fhfh.2023.100150","DOIUrl":"10.1016/j.fhfh.2023.100150","url":null,"abstract":"<div><p>The objective of this study was to investigate the multiple effects of the addition of oils and freezing-reheating treatment, which are characteristics of frozen rice, on the starch digestibility of rice grains. Either rapeseed oil or its emulsifier was added to the polished grains at a weight ratio of 1.2%, stirred, and cooked. Cooked grains were frozen, stored in a freezer at -20 °C, and reheated in a microwave oven to prepare frozen-reheated grains. While the equilibrium concentration of starch hydrolysis (C<sub>∞</sub>) was significantly higher for frozen-reheated grains (98.30%–110.92%) than for cooked grains (95.35%–97.91%), the kinetic constant (k) was significantly lower for frozen-reheated grains (7.39 × 10<sup>−3</sup>–8.98 × 10<sup>−3</sup> min<sup>−1</sup>) than for cooked grains (9.16 × 10<sup>−3</sup>–9.45 × 10<sup>−3</sup> min<sup>−1</sup>). The eGI ranged from 86.42 to 89.98 and was not significantly affected by the addition of oils, freezing-reheating, or the interaction. The results suggested that C<sub>∞</sub> and k of rice grains was not affected by the addition of 1.2% of oils and interaction but was affected by freezing-reheating.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100150"},"PeriodicalIF":1.9,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45631851","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

In vivo antidiabetic effect and antioxidant potential of Stevia Rebaudiana mixed with Tragacanth gum in orange nectar 甜菊与Traacanth树胶在柑桔花蜜中的体内抗糖尿病作用和抗氧化潜力。

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-09 DOI: 10.1016/j.fhfh.2023.100147

Ikram Nabi , Yacine Nait Bachir , Salim Djellouli , Megatli Smain , Amel Hadj-Ziane-Zafour

{"title":"In vivo antidiabetic effect and antioxidant potential of Stevia Rebaudiana mixed with Tragacanth gum in orange nectar","authors":"Ikram Nabi , Yacine Nait Bachir , Salim Djellouli , Megatli Smain , Amel Hadj-Ziane-Zafour","doi":"10.1016/j.fhfh.2023.100147","DOIUrl":"10.1016/j.fhfh.2023.100147","url":null,"abstract":"<div><p>The objective of this research was to develop a novel low-sugar orange nectar using Stevia Rebaudiana and tragacanth gum, aiming to enhance the anti-hyperglycemic effect and antioxidant stability. The experimental design involved varying two levels of Stevia and tragacanth gum, including central points. The oxidative stability and organoleptic test were required for the selection. The impact of daily consumption of the optimal nectar on postprandial glycemia was assessed in diabetic Wistar rats.</p><p>The results demonstrated that formulation F1, containing 0.5% tragacanth and 0.03% Stevia, achieved the highest organoleptic score (9.55) and exhibited the greatest stability, with half-life times of 83.87 days at 4 °C and 76.26 days at 25 °C. The in-vivo antidiabetic study revealed a positive effect of this formulation in preventing postprandial hyperglycemia and weight gain. This research clearly highlights the importance of incorporating 0.03% Stevia and 0.5% tragacanth in the formulation of low-sugar orange nectar to ensure functional efficacy and technological stability.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100147"},"PeriodicalIF":1.9,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44351007","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

Chitosan-polypeptide nanocomplexes crosslinked by a natural crosslinker enhanced the intestinal permeability of black tea polyphenol 天然交联的壳聚糖-多肽纳米复合物增强了红茶多酚的肠道通透性

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-08-02 DOI: 10.1016/j.fhfh.2023.100148

Yike Jiang , Zhenzhen Ge , Qingrong Huang

{"title":"Chitosan-polypeptide nanocomplexes crosslinked by a natural crosslinker enhanced the intestinal permeability of black tea polyphenol","authors":"Yike Jiang , Zhenzhen Ge , Qingrong Huang","doi":"10.1016/j.fhfh.2023.100148","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100148","url":null,"abstract":"<div><p>The discrepancy between <em>in vitro</em> and <em>in vivo</em> bioefficacies of hydrophilic polyphenols often stems from their low intestinal permeabilities. Chitosan (CS)-based polysaccharide-polypeptide nanocomplexes are promising delivery systems for enhancing the intestinal permeability of hydrophilic polyphenols. However, these nanocomplexes are intrinsically susceptible to pH changes, which limits their applications. In this study, the nanocomplexes self-assembled by CS and caseinophosphopeptides (CPPs) were crosslinked by a natural crosslinker genipin, aiming to improve their pH stabilities. The crosslinking reaction altered not only the size, surface charge, and morphology but also the microstructures of the CS-CPPs nanocomplexes (CCNs). Compared to the non-crosslinked counterparts, genipin-crosslinked CCNs (GCCNs) showed higher stability against pH change as they were more resistant to acid-induced dissociation at gastric pH. GCCNs were further used to encapsulate theaflavin-3,3′-digallate (TF-3), an important polyhydroxylated polyphenol in black tea that has low intestinal permeability. Encapsulation of TF-3 also influenced the physicochemical features of the nanocomplexes. Notably, loading in GCCNs significantly enhanced the <em>in vitro</em> intestinal permeability of TF-3. This study demonstrated that GCCNs not only had high pH stability but also had the capacity to enhance the <em>in vitro</em> intestinal permeability of TF-3.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100148"},"PeriodicalIF":1.9,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49717902","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: 1

Effect of non-digestible oligosaccharides on body weight in overweight and obese adults: A systematic review and meta-analysis of randomised controlled trials 不易消化低聚糖对超重和肥胖成年人体重的影响：随机对照试验的系统综述和荟萃分析

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-07-27 DOI: 10.1016/j.fhfh.2023.100146

Fayrouz Al Haj Moussa, Iain A Brownlee

{"title":"Effect of non-digestible oligosaccharides on body weight in overweight and obese adults: A systematic review and meta-analysis of randomised controlled trials","authors":"Fayrouz Al Haj Moussa, Iain A Brownlee","doi":"10.1016/j.fhfh.2023.100146","DOIUrl":"10.1016/j.fhfh.2023.100146","url":null,"abstract":"<div><p>Experimental studies suggest potential anti-obesity effects of non-digestible oligosaccharides (NDOs). This study aimed to evaluate the effect of NDO intake on body weight and other anthropometric parameters in overweight or obese adults through a systematic review and meta-analysis of RCTs.</p><p>Multiple databases were searched for relevant randomised, controlled trials on NDOs and body weight or associated outcomes. Statistical pooling of data for meta-analysis was performed using the generic inverse-variance method with random-effects models.</p><p>Nine trials were included post-screening (<em>n</em> = 455 participants). Increased intake of NDOs resulted in statistically significant reduction in body weight (MD=-0.87 kg [95% CI:-1.55,0.20], <em>p</em> = 0.01) and body fat (-1.56 kg [95% CI:-2.23,-0.89], <em>p</em><0.00001) relative to control. A risk of bias assessment revealed potential for improvement in reporting/design of most trials.</p><p>Increased intake of NDOs significantly reduced body weight and body fat in healthy, overweight and obese adults. This effect was modest and should therefore be interpreted cautiously.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100146"},"PeriodicalIF":1.9,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43120324","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: 1