Food Research International最新文献_第2页

The role of kratom (Mitragyna speciosa Korth.) extract in medical foods for obese patients: Effects on gut microbiota in a colon model

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-05 DOI: 10.1016/j.foodres.2025.115935

Nattha Tampanna , Worrawit Wanitsuwan , Siripong Chewatanakornkul , Piyanun Wangkulangkul , Yongyuth Theapparat , Preeyabhorn Detarun , Santad Wichienchot

{"title":"The role of kratom (Mitragyna speciosa Korth.) extract in medical foods for obese patients: Effects on gut microbiota in a colon model","authors":"Nattha Tampanna , Worrawit Wanitsuwan , Siripong Chewatanakornkul , Piyanun Wangkulangkul , Yongyuth Theapparat , Preeyabhorn Detarun , Santad Wichienchot","doi":"10.1016/j.foodres.2025.115935","DOIUrl":"10.1016/j.foodres.2025.115935","url":null,"abstract":"<div><div>Kratom (<em>Mitragyna speciosa</em> Korth.), rich in mitragynine and polyphenols, suppresses and affects the metabolism of macronutrients, making it a functional ingredient in medical food for obese patients. This research focuses on the formulation of a kratom-supplemented medical food (MKT) and its effects on the gut microbiota of obese patients using <em>in vitro</em> fecal fermentation, as well as the production of their metabolites in a simulated human colon system. The 16S rRNA gene sequencing and studies on α- and β-diversity revealed favorable outcomes for MKT, demonstrating the promotion of beneficial bacteria and the suppression of pathogens in obese patients. However, the commercial medical food (MC) resulted in the production of more short-chain fatty acids. In conclusion, the developed kratom-supplemented formula shows potential for use in the diets of obese patients. However, further investigation through animal and human trials is needed to confirm its safety and effectiveness.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115935"},"PeriodicalIF":7.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasound assisted glycation decreased the potential allergenicity through changing epitope and structures of Ses i 3

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-05 DOI: 10.1016/j.foodres.2025.115932

Songsong Jiang , Yutong Huang , Tao Wang , Qian Li , Tingting Luo , Weilin Liu

{"title":"Ultrasound assisted glycation decreased the potential allergenicity through changing epitope and structures of Ses i 3","authors":"Songsong Jiang , Yutong Huang , Tao Wang , Qian Li , Tingting Luo , Weilin Liu","doi":"10.1016/j.foodres.2025.115932","DOIUrl":"10.1016/j.foodres.2025.115932","url":null,"abstract":"<div><div>Ses i 3 is one of the major allergens in sesame, and this study aimed to investigate the effect and mechanism of ultrasound-assisted glycation on the potential allergenicity of Ses i 3. Results showed that the IgG and IgE binding of Ses i 3 was significantly reduced after ultrasound-assisted glycation, and the KU812 cell degranulation results showed a significantly decrease of degranulation in the ultrasound-assisted glycation group, suggesting a reduction in the allergenicity of Ses i 3. Subsequently, results from the contents of free amino groups and available lysine showed that ultrasound pretreatment facilitated the glycation reaction. Moreover, five linear epitopes were predicted, with S-5 (AA 571–582) being identified as the effective B cell linear epitope through solid-phase peptide synthesis and serological experiments. Its spatial location was also determined using a AlphaFold 3 model. Besides, inhibited competitive ELISA results indicated that the addition of inhibitor (S-5) didn’t reduce the IgE binding of Ses i 3 in the ultrasound-assisted glycation group, suggesting that ultrasound-assisted glycation might have masked or destroyed the S-5 epitope. Ultraviolet (UV) spectra and intrinsic fluorescence emission spectrum results revealed a blue shift in the maximum absorption peaks, along with a significant reduction in surface hydrophobicity, indicating substantial changes in both secondary and tertiary structures. In conclusion, this study demonstrated that ultrasound-assisted glycation effectively reduced the allergenicity of Ses i 3, with the reduction being closely linked to changes in the S-5 epitope and structures. These findings will provide a basis for the development of hypoallergenic sesame products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115932"},"PeriodicalIF":7.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143234883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of fishery byproducts: Large-scale production of olive flounder functional protein ingredients and their effects on muscle regeneration

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-05 DOI: 10.1016/j.foodres.2025.115931

Jimin Hyun , R.P.G.S.K. Amarasiri , Sang-Woon Lee , Jun-Geon Je , D.P. Nagahawatta , Yeon-Ju Lee , Seungjin Jeong , Zhong-Ji Qian , Bomi Ryu , You-Jin Jeon

{"title":"Valorization of fishery byproducts: Large-scale production of olive flounder functional protein ingredients and their effects on muscle regeneration","authors":"Jimin Hyun , R.P.G.S.K. Amarasiri , Sang-Woon Lee , Jun-Geon Je , D.P. Nagahawatta , Yeon-Ju Lee , Seungjin Jeong , Zhong-Ji Qian , Bomi Ryu , You-Jin Jeon","doi":"10.1016/j.foodres.2025.115931","DOIUrl":"10.1016/j.foodres.2025.115931","url":null,"abstract":"<div><div>Use of olive flounder byproducts, which constitute nearly 50 % of the total fish mass, offers a promising strategy for maximizing protein-rich resources.In this study, we optimized a Prozyme 2000P® enzyme-assisted olive flounder byproduct hydrolysate (OFBP) for large-scale production using response surface methodology and evaluated its efficacy in muscle-atrophy models. The final OFBP exhibited 87.5 % protein content, with over 60 % of peptides under 700 Da, promoting high bioavailability and absorption. In vitro, OFBP (300 µg/mL) enhanced de novo protein synthesis in murine C2C12 myotubes by more than two-fold compared with the untreated control (<em>p < 0.05</em>). In a zebrafish model of dexamethasone-induced muscle atrophy, 1 % OFBP supplementation restored up to 80 % of normal activity levels and significantly increased muscle cross-sectional area relative to atrophic controls (<em>p < 0.05</em>). Lipidomic analysis further revealed that dexamethasone-associated elevations in ceramide and sphingomyelin were downregulated by OFBP, indicating a protective effect on sphingolipid metabolism. Taken together, these findings demonstrate that enzymatic hydrolysis of fish byproducts can yield a nutritionally rich ingredient that not only mitigates muscle atrophy through enhanced protein synthesis but also modulates lipid homeostasis. This work highlights OFBP as a sustainable, functional food candidate for supporting muscle health and addressing waste-utilization needs.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115931"},"PeriodicalIF":7.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A new perspective to explore the bioactive ingredients of honeysuckle tea infusion by structure, function and stability characterization of self-assembled nano/microaggregates

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-04 DOI: 10.1016/j.foodres.2025.115923

Yaxin Song , Lianzhu Lin , Mouming Zhao

{"title":"A new perspective to explore the bioactive ingredients of honeysuckle tea infusion by structure, function and stability characterization of self-assembled nano/microaggregates","authors":"Yaxin Song , Lianzhu Lin , Mouming Zhao","doi":"10.1016/j.foodres.2025.115923","DOIUrl":"10.1016/j.foodres.2025.115923","url":null,"abstract":"<div><div>The self-assembled nano/microaggregates formed by the interaction of polyphenols and polysaccharide are key bioactive ingredients in substitute tea infusions, but lack in-depth investigation. Taking honeysuckle tea infusion as a mode infusion, the self-assembled nano/microaggregates were characterized as compact advanced spherical submicroparticles with a particle size of about 155 nm and composed of 47.75 % esterification pectin, 6.53 % of 20 kinds of small molecular substances (mainly phenolic acids and flavonoids) and a small amount of protein at 3.49 % through hydrogen bonding and hydrophobic interaction. The submicroparticles exhibited 1.03 and 1.25 times greater ABTS<img><sup>+</sup> scavenging activity than honeysuckle tea and particle-deficient tea infusion, respectively. During productive and storage processes, the submiroparticles showed notable stability under diverse external physical and chemical conditions. The submicroparticles were verified as the key bioactive ingredients in honeysuckle tea infusion, contributing greatly to its antioxidant activity and stability. This study provided a new perspective for the bioactive ingredients in plant-based beverages.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115923"},"PeriodicalIF":7.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","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 scenting process on the taste profile of jasmine green tea and the potent bitterness-enhancing compound in jasmine flowers

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-04 DOI: 10.1016/j.foodres.2025.115927

Jia-Ying Chen , Wen-Wen Luo , Wen-Xuan Li , Ya-Nan Zheng , Xin-Qiang Zheng , Jian-Liang Lu , Yue-Rong Liang , Jian-Hui Ye

{"title":"Effect of scenting process on the taste profile of jasmine green tea and the potent bitterness-enhancing compound in jasmine flowers","authors":"Jia-Ying Chen , Wen-Wen Luo , Wen-Xuan Li , Ya-Nan Zheng , Xin-Qiang Zheng , Jian-Liang Lu , Yue-Rong Liang , Jian-Hui Ye","doi":"10.1016/j.foodres.2025.115927","DOIUrl":"10.1016/j.foodres.2025.115927","url":null,"abstract":"<div><div>Jasmine green tea (JGT) is a widely appreciated beverage known for its delicate floral aroma thanks to scenting process, however the impact of scenting on the taste of JGT is still unclear. The present study explored how different rounds of scenting influenced the taste characteristics of JGT made with Maofeng and Tencha green tea bases. Sensory evaluation indicated that the bitterness of Maofeng was significantly intensified with increased scenting rounds, while the taste of Tencha with high levels of amino acids was barely affected. Based on the results of ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and ultra-high performance liquid chromatography-diode array detection-tandem mass spectrometry (UHPLC-DAD-MS/MS) analyses, we identified quercetin-3-<em>O</em>-rhamnosyl-rhamnosyl-glucoside (Q-glu-rha-rha) as a key compound in jasmine flowers contributing to the bitterness of JGTs. The spiking experiment validated the concentration and temperature-dependent role of Q-glu-rha-rha in enhancing bitterness and astringency of green tea. These findings highlight the impact of scenting rounds and green tea base selection on the sensory quality of JGT, offering valuable reference for optimizing the production of high-quality JGT.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115927"},"PeriodicalIF":7.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In vitro gastrointestinal digestion of phlorotannins from Ulva lactuca: Nutritional value and implications in disease mechanisms through pharmacology network

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-04 DOI: 10.1016/j.foodres.2025.115928

Francia G. López-Cárdenas , Raquel Mateos , Jorge A. Sánchez-Burgos , Víctor M. Zamora-Gasga , Francisco J. Blancas-Benítez , Aaron F. González-Cordova , Sonia G. Sáyago-Ayerdi

引用次数: 0

Investigating the effects of freezing temperature and oil content on the physiochemical characteristics and stability of oil-in-water emulsions under isochoric freezing conditions

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-04 DOI: 10.1016/j.foodres.2025.115906

Sumeyye Atci , Cristina Bilbao-Sainz , Valerie S. McGraw , Delilah Wood , Tara McHugh , Boris Rubinsky

{"title":"Investigating the effects of freezing temperature and oil content on the physiochemical characteristics and stability of oil-in-water emulsions under isochoric freezing conditions","authors":"Sumeyye Atci , Cristina Bilbao-Sainz , Valerie S. McGraw , Delilah Wood , Tara McHugh , Boris Rubinsky","doi":"10.1016/j.foodres.2025.115906","DOIUrl":"10.1016/j.foodres.2025.115906","url":null,"abstract":"<div><div>Oil-in-water emulsions are inherently unstable systems and sensitive to environmental factors such as temperature changes. This study evaluated the effects of isochoric freezing (IF) on the stability and physicochemical properties of emulsions containing 10% and 20% oil, comparing IF at −5 °C/59 MPa and −20 °C/170 MPa to conventional freezing (CF) at the same temperatures under atmospheric pressure (0.1 MPa). Emulsions were kept in IF chamber and conventional freezer at −5 °C and −20 °C for 3 days. This study analyzed microbial count, microstructure, globule size, zeta potential, viscosity, color, and stability of emulsion samples after 3 days of CF/IF. Our findings indicate that after subjecting the emulsions to IF (−20 °C/170 MPa), the counts of total aerobic microorganisms, yeast, and mold were below the detection limit. However, CF did not lead to a significant reduction in the microbial count in the emulsions. The globule size of CF 10% and 20% emulsions increased, with slower freezing rates leading to more significant increases in globule size. In contrast, we observed no significant change and a slight increase in the globule size of IF 10% and 20% emulsions, respectively. The viscosity of CF emulsions was significantly higher than that of control and IF emulsions. CF samples at −5 °C exhibited the yellowest color among samples. Our results indicate that CF emulsions were not stable to the freeze–thaw process, evidenced by a significant increase in mean globule diameter, degree of flocculation, coalescence, apparent viscosity, and yellowness. Overall, these findings suggest that IF (−20 °C/170 MPa) could effectively improve the physical stability and microbiological aspects of oil-in-water emulsions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115906"},"PeriodicalIF":7.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

NMR-based metabolomics and pathway analysis of leaves and fruits of Cucumis melo L. cultivated under saline stress conditions

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-04 DOI: 10.1016/j.foodres.2025.115921

Beatriz de Abreu Araújo , Lorena Mara Alexandre Silva , Kirley Marques Canuto , Elenilson Godoy Alves Filho , Karine Silva Pimentel , Rita de Cassia Silva Carvalho , Marlos Alves Bezerra

{"title":"NMR-based metabolomics and pathway analysis of leaves and fruits of Cucumis melo L. cultivated under saline stress conditions","authors":"Beatriz de Abreu Araújo , Lorena Mara Alexandre Silva , Kirley Marques Canuto , Elenilson Godoy Alves Filho , Karine Silva Pimentel , Rita de Cassia Silva Carvalho , Marlos Alves Bezerra","doi":"10.1016/j.foodres.2025.115921","DOIUrl":"10.1016/j.foodres.2025.115921","url":null,"abstract":"<div><div>The consumption of healthy food has become increasingly present and eating fresh, quality fruit is part of this trend. Nevertheless, the scarcity of fresh water and the increasing demand for food have been driving the search for more sustainable agricultural practices worldwide. In this context, cultivation with lower-quality water, characterized by a high concentration of salts, emerges as alternative to enhance water use efficiency and ensure food security in regions prone to water scarcity. In this regard, the aim of this work was to use an NMR-based metabolomics approach to investigate the growth and metabolomic profile of yellow melon fruits and leaf cultivated under water salinity conditions (1.5, 2.5, and 4.5 dS m<sup>−1</sup>). The research was conducted in a protected environment at Embrapa Agroindústria Tropical (3°44′S, 38°33′W, altitude 19.5 m, Fortaleza, Ceará, Brazil). Melon plants (yellow type, inodorous group, non-climacteric) were grown in 12 L pots filled with coconut fiber substrate and irrigated using a drip irrigation system. Salinity reduced fruit weight and metabolic activity, but did not significantly alter soluble solids content. Metabolic profile determinate by NMR showed that essential pathways in the leaves produced metabolites for defense, energy maintenance, and cellular integrity, minimizing the impact on fruit composition. Under salinity, hexoses (glucose and fructose) were more efficiently converted into sucrose, indicating that melon plants maintain its essential metabolism in leaves under saline stress, enhancing tolerance. The increased sucrose content in the fruit, important for consumers, is preserved, making melon a viable option for implementation of efficient water use strategies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115921"},"PeriodicalIF":7.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143349926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative efficacy of chitosan-HPMC-based nanoencapsulation and ultrasonic treatment of thymol-cinnamaldehyde for controlling Rhizopus stolonifer in papaya: In vitro and in vivo studies

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-03 DOI: 10.1016/j.foodres.2025.115871

Hsu Mon Phyo , Qais Ali Al-Maqtari , Norzila Othman , Yulun Chen , Muhammad Umair Khalid , Mudassar Hussain , Weirong Yao

{"title":"Comparative efficacy of chitosan-HPMC-based nanoencapsulation and ultrasonic treatment of thymol-cinnamaldehyde for controlling Rhizopus stolonifer in papaya: In vitro and in vivo studies","authors":"Hsu Mon Phyo , Qais Ali Al-Maqtari , Norzila Othman , Yulun Chen , Muhammad Umair Khalid , Mudassar Hussain , Weirong Yao","doi":"10.1016/j.foodres.2025.115871","DOIUrl":"10.1016/j.foodres.2025.115871","url":null,"abstract":"<div><div>This study examines the <em>in vitro</em> antifungal properties and <em>in vivo</em> efficacy of thymol-cinnamaldehyde (TH-CIN) loaded nanocapsules, prepared using chitosan (CH) and hydroxypropyl methylcellulose (H) with varying ultrasonic power (200–600 W), for controlling <em>Rhizopus stolonifer</em> in papaya. Ultrasonic power notably influenced the nanocapsules’ antifungal properties, both <em>in vitro</em> and <em>in vivo</em>. Higher ultrasonic power resulted in improved antifungal activity, with NC-CH-400 and NC-CH-H-600 formulations achieving the highest inhibition zones (94.67 % and 93.33 %, respectively) against <em>R. stolonifer in vitro</em>. The Minimum Inhibitory Concentration (MIC) for CH formulations was 6.25 mg/mL, while the Minimum Fungicidal Concentration (MFC) for all formulations was 50 mg/mL. Protein leakage assays demonstrated significant disruption of <em>R. stolonifer</em> cell membranes, with NC-CH-400 and NC-CH-H-600 at MFC reducing intracellular protein concentrations by over 95 %. <em>In vivo</em> tests showed that NC-CH-400 nanocapsule-coated papayas, whether sprayed or dipped, reduced weight loss to 0.54 % and 0.86 %, respectively, and exhibited lower decay severity indices, particularly during storage. Spraying was more effective than dipping in preventing decay. Peel color analysis revealed that coated fruits maintained acceptable ripeness levels over 10 days, indicating delayed maturation. Coated fruits also exhibited better color consistency and were preferred in sensory evaluations for improved taste, aroma, color, and texture, particularly with NC-CH-400 and NC-CH-H-600 coatings.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115871"},"PeriodicalIF":7.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143234884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Encapsulated hesperetin modulates inflammatory responses in an in vitro intestinal immune co-culture model

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-03 DOI: 10.1016/j.foodres.2025.115916

Xiangnan Meng , Monic M.M. Tomassen , Christos Fryganas , Vincenzo Fogliano , Tamara Hoppenbrouwers

{"title":"Encapsulated hesperetin modulates inflammatory responses in an in vitro intestinal immune co-culture model","authors":"Xiangnan Meng , Monic M.M. Tomassen , Christos Fryganas , Vincenzo Fogliano , Tamara Hoppenbrouwers","doi":"10.1016/j.foodres.2025.115916","DOIUrl":"10.1016/j.foodres.2025.115916","url":null,"abstract":"<div><div><em>In vitro</em> cell models are an effective way to evaluate the biological activities of functional compounds. Hesperetin (HST) is a flavanone with various potential health-related benefits, and encapsulation improved its stability and bioavailability. This study aimed to investigate the anti-inflammatory effects of encapsulated HST using different delivery systems, including β-cyclodextrin (CD), nanoliposomes (NL), and NL coated with chitosan (CH) and carrageenan (CGN). A Caco-2 and THP-1 co-culture model characterized by direct cell-to-cell contact was developed, and these delivery systems were digested <em>in vitro</em> and subsequently tested on this model. The addition of lipopolysaccharide (LPS) in the model resulted in high secretion of the pro-inflammatory cytokines (IL-8, TNF-α, and IL-1β), the upregulation of the phenotype genes (CD68 and CD80) and the inflammation-related genes (MYD88, NFκB, and COX-2), marking the differentiation of M0 macrophages into M1 macrophages. Among the delivery systems, HST encapsulated in CH and CGN coated NL (CGN-CH-NL-HST) was the most effective in suppressing the production of IL-8 and expression of MYD88 and COX-2 in the inflammatory co-culture model. Metabolomic data showed that the M1 macrophage metabolic profile was changed by applying free HST and encapsulated HST, mostly in glycolysis and amino acid metabolism. Encapsulated HST in the CGN-CH-NL delivery system showed anti-inflammatory activity in the Caco-2 and THP-1 direct co-culture model, suggesting a potential of encapsulated bioactive compounds in treating inflammatory bowel disease.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115916"},"PeriodicalIF":7.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0