Article
Multidisciplinary Sciences
Vanessa Judith Flegler, Akiko Rasmussen, Karina Borbil, Lea Boten, Hsuan-Ai Chen, Hanna Deinlein, Julia Halang, Kristin Hellmanzik, Jessica Loeffler, Vanessa Schmidt, Cihan Makbul, Christian Kraft, Rainer Hedrich, Tim Rasmussen, Bettina Boettcher
Summary: MscS channel opens when delipidated by detergents and closes after addition of detergent-solubilized lipids, supporting the model that lipid extrusion causes gating. The distribution of aliphatic chains during gating suggests that lipids leave the complex on the cytosolic side under high lateral tension, and flow into gaps on the periplasmic side.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2021)
Article
Chemistry, Applied
Prempree Sutthasupha, Sasivimon Promsan, Laongdao Thongnak, Nattavadee Pengrattanachot, Nichakorn Phengpol, Onanong Jaruan, Krit Jaikumkao, Chatchai Muanprasat, Rath Pichyangkura, Varanuj Chatsudthipong, Anusorn Lungkaphin
Summary: This study investigated the effects of chitosan oligosaccharide (COS) on preventing obesity-related complications and providing renoprotection in a prediabetic model. The results showed that COS successfully improved obesity, glucose intolerance, and kidney dysfunction by attenuating intestinal lipid absorption and the inflammation-autophagy-apoptosis axis.
CARBOHYDRATE POLYMERS
(2022)
Review
Polymer Science
Balzhima Shagdarova, Mariya Konovalova, Valery Varlamov, Elena Svirshchevskaya
Summary: The number of obese people in the world is increasing, leading to a higher prevalence of type 2 diabetes and other metabolic disorders. The use of chitosan and its derivatives, such as short-chain oligosaccharides (COS), has shown potential for treating obesity and its associated conditions. Chitosan can improve gut microbiota, restore intestinal barrier dysfunction, and regulate thermogenesis and lipid metabolism. However, its effects are mild and mostly independent of its physical characteristics. The anti-obesity effect of chitosan may be due to its ability to collect food remnants in the gastrointestinal tract.
Article
Chemistry, Physical
R. Flores-Sanchez, M. Bigorra-Mir, F. Gamez, T. Lopes-Costa, P. G. Argudo, M. T. Martin-Romero, L. Camacho, J. M. Pedrosa
Summary: The mechanical and morphological effects of octadecylamine monolayers on aspirin adsorption were investigated using Langmuir isotherms measurements and Brewster angle microscopy. Aspirin caused a significant expansion of the corresponding isotherms, and the mechanical stability of the films showed a concentration-dependent behavior due to the delicate balance between the solubility of the amine and the monolayer stabilization induced by ion-pairs. The incorporation of aspirin into the interface was confirmed by UV-vis reflection spectroscopy. The feasibility of using aliphatic amines for drug delivery of anionic species was also discussed.
CHEMICAL PHYSICS LETTERS
(2023)
Review
Food Science & Technology
Shanshan Hu, Wenbo Li, Zhi Cai, Cuie Tang, Bin Li, Shilin Liu, Yan Li
Summary: This article summarizes the application of chitin and chitosan and their derivatives in emulsions, focusing on their performances and mechanisms for regulating lipid digestion. By designing the emulsion interface, lipid digestion can be controlled, providing theoretical guidance for the development of novel emulsions and regulation of lipid digestion.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Ning Ma, Liming Liu, Yu Zhang, Lu Wang, Weiping Qian
Summary: Carbohydrate-protein interactions can improve the properties and texture of proteins. This study investigated the effects of pH and preheating on the interaction between chitosan/chitosan oligosaccharide and whey protein isolate (WPI). It was found that chitosan exhibited greater efficacy in preventing denaturation and aggregation of WPI caused by heat treatment at pH 4.0. Changes in electrostatic interactions and protein structure influenced the formation of the complex system structure as pH expanded. In vitro digestion experiments showed that chitosan and chitosan oligosaccharide had opposite effects on WPI digestion in the gastric.
FOOD HYDROCOLLOIDS
(2024)
Article
Polymer Science
Ileana Bravo-Flores, Miguel Melendez-Zamudio, Antonio Guerra-Contreras, Eulalia Ramirez-Oliva, Gilberto Alvarez-Guzman, Ramon Zarraga-Nunez, Antonio Villegas, Jorge Cervantes
Summary: This study focuses on glycol alkoxysilanes as precursors of the silane-chitosan system, obtained through transesterification reactions. Increasing reaction times favor oligomer formation in glycol alkoxysilanes, leading to gel formation while maintaining water solubility. NMR studies provide evidence of covalent interactions between THEOS and MeTHEOS with chitosan in the hybrid materials synthesis.
MACROMOLECULAR RAPID COMMUNICATIONS
(2021)
Review
Chemistry, Multidisciplinary
Mohammed H. Elkomy, Adel A. Ali, Hussein M. Eid
Summary: Researchers have explored the use of chitosan coatings on nanoparticles to improve drug and nutraceutical delivery. This article summarizes relevant literature from the past decade and discusses the technical aspects of the coating process. The review highlights the benefits of chitosan coatings, including improved stability, enhanced interactions with cells and tissues, controlled drug release, and increased bioavailability and efficacy of active substances.
JOURNAL OF CONTROLLED RELEASE
(2022)
Article
Endocrinology & Metabolism
Zi-yi Chen, Lei Liu, Xu-xiu Zhuang, Yi-cong Zhang, Ya-nan Ma, Yang Liu, De-liang Wen
Summary: This study aimed to confirm and compare the associations of non-traditional lipid profiles with metabolic syndrome (MetS) in Chinese adolescents, determine the lipid parameter with better predictive potential, and investigate its discriminatory power on MetS. Medical measurements and blood tests were conducted on 1112 adolescents aged 13-18. Univariate and multivariate logistic regression analyses were used to assess the relationships between lipid profiles and MetS. The lipid accumulation product (LAP) index was found to have the closest association with MetS and showed sufficient capabilities to identify adolescents with MetS and its components.
FRONTIERS IN ENDOCRINOLOGY
(2023)
Article
Nutrition & Dietetics
Changbao Sun, Ang Li, Huan Wang, Jiage Ma, Juncai Hou
Summary: Acetate is associated with adipocyte differentiation and lipid deposition. In a study on obese mice and mouse adipose mesenchymal stem cells, it was found that acetate significantly increased body weight, food intake, and fatty lesions, while decreasing anti-inflammatory factors levels and liver function. The mRNA expression levels of several genes in adipose tissue and stem cells were also significantly altered.
Article
Biochemistry & Molecular Biology
Jiahao Shao, Meigui Wang, Anjing Zhang, Zheliang Liu, Genglong Jiang, Tao Tang, Jie Wang, Xianbo Jia, Songjia Lai
Summary: This study found that a circular RNA called mmu_circ_0001874 is abnormally highly expressed in the white adipose tissue and liver of mice with obesity. Interfering with mmu_circ_0001874 reduced lipid accumulation in the obese mice's WAT and liver tissues. Mechanistically, miR-24-3p interacts with mmu_circ_0001874 to affect lipid metabolism, and it also targets Igf2/PI3K-AKT-mTOR axis to participate in adipogenesis and lipid accumulation. Additionally, mmu_circ_0001874 binds to Igf2bp2, leading to up-regulation of Ucp1 translation and increased thermogenesis, which helps decrease lipid accumulation. Overall, this study highlights the physiological role of circRNA in lipid metabolism reprogramming and proposes potential mechanisms involving mmu_circ_0001874/miR-24-3p/Igf2/PI3K-AKT-mTOR and mmu_circ_0001874/Igf2bp2/Ucp1 axis in controlling lipid accumulation in obesity.
CELLULAR AND MOLECULAR LIFE SCIENCES
(2023)
Article
Nutrition & Dietetics
Tzu-Chien Chen, Yu-Yu Ho, Rui-Chian Tang, Yong-Chen Ke, Jhih-Ni Lin, I-Hsuan Yang, Feng-Huei Lin
Summary: Obesity, characterized by excessive fat accumulation harmful to health, can be potentially treated using chitosan-thioglycolic acid (CT) as a physical barrier within the gastrointestinal tract to inhibit nutrient absorption. Encapsulating hesperidin in CT could lead to consistent release and a weight-controlling effect in animal studies without cytotoxicity or adverse immunological reactions. This suggests a promising role for CT in obesity treatment.
Article
Pharmacology & Pharmacy
Yuting Ma, Chengxia Kan, Hongyan Qiu, Yongping Liu, Ningning Hou, Fang Han, Junfeng Shi, Xiaodong Sun
Summary: Empagliflozin, a novel type of sodium-glucose cotransporter two inhibitor, has diverse beneficial effects in the treatment of nonalcoholic fatty liver disease (NAFLD) by regulating lipid metabolism. This study identified key pathways affected by empagliflozin in a mouse model of NAFLD, showing improved lipid synthesis and metabolism. The experiment provides robust evidence on the impact of empagliflozin on NAFLD through enhanced triglyceride transfer, triglyceride lipolysis, and microsomal mitochondrial beta-oxidation.
FRONTIERS IN PHARMACOLOGY
(2021)
Article
Food Science & Technology
Sooyeon Choi, Seungmin Yu, Jonghun Lee, Wooki Kim
Summary: NHDC and its physiological metabolite DHCA have the potential to suppress the inflammatory response, with NHDC requiring metabolism to DHCA in the body to exert its anti-inflammatory function. Both NHDC and DHCA can reverse the suppression of oxidative phosphorylation in M2 macrophages.
Article
Pharmacology & Pharmacy
Renato Kovacs, Lorand Erdelyi, Ferenc Fenyvesi, Noemi Balla, Fruzsina Kovacs, Gyoergy Vamosi, Agnes Klusoczki, Alexandra Gyoengyoesi, Ildiko Bacskay, Miklos Vecsernyes, Judit Varadi
Summary: The antimicrobial effect of chitosan and its derivatives has been confirmed on various bacteria and fungi. The tests conducted on pathogenic microorganisms revealed the inhibitory effect mechanism and concentration dependence of chitosan. By adding commercially available chitosan derivatives to a probiotic strain, it was determined that chitosan has a viabilty decreasing effect at concentrations above the minimum inhibitory concentration (MIC). The study also identified increased cell membrane permeability and irreversible interaction between low molecular weight chitosan and bacterial cells.
Correction
Food Science & Technology
Seung Jun Choi, David Julian McClements
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
Hao Xu, Long Chen, Zhenlin Xu, David Julian McClements, Hao Cheng, Chao Qiu, Jie Long, Hangyan Ji, Man Meng, Zhengyu Jin
Summary: Dopamine self-polymerization was used to improve the performance of starch-based films, resulting in enhanced water contact angle, increased elongation at break, and excellent UV-shielding performance. These high-performance films may find practical applications in food and other industries as biodegradable packaging materials.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Yahong Han, Mingrui Zhou, David Julian McClements, Fuguo Liu, Cheng Cheng, Jinwei Xiong, Ming Zhu, Shuai Chen
Summary: In this study, curcumin-zein-EGCG-carrageenan nanoparticles were successfully prepared and embedded within carrageenan films to form composite films with enhanced antioxidant activity and smart responses. The composite films exhibited improved UV barrier, mechanical properties, and thermal resistance. Additionally, the films displayed color changes in response to pH and ammonia concentration, and showed high free radical scavenging activities. Furthermore, the composite film demonstrated the ability to monitor and extend the freshness of packaged fish.
CARBOHYDRATE POLYMERS
(2023)
Article
Agriculture, Multidisciplinary
Yanping Lin, David Julian McClements, Jie Xiao, Yong Cao, Xiaojuan Liu
Summary: The effects of different carrier oil types on the bioavailability and bioactivity of flavonoids were investigated. The results showed that the inclusion of excipient emulsions increased the bioavailability and antioxidant activity of flavonoids. The in vitro bioaccessibility of flavonoids varied depending on the carrier oil, with LCTs having the highest bioaccessibility. However, in vivo pharmacokinetic experiments showed no significant difference in flavonoid concentrations in rat serum among the different carrier oils. These findings provide insights for formulating excipient emulsions to improve the efficacy of flavonoids.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Cuicui Li, Long Chen, David Julian McClements, Wenmeng Liu, Jie Long, Chao Qiu, Yi Wang, Zhongyu Yang, Zhenlin Xu, Man Meng, Zhengyu Jin
Summary: Frying is a common method of food preparation but can lead to the formation of harmful substances. Current strategies are not highly effective at inhibiting the formation of these substances. This article explores the potential of using plant extracts to improve the safety of fried food.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Engineering, Chemical
Zhongyu Yang, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Long Chen, Zhengyu Jin
Summary: Composite nanoparticles composed of zein and carboxymethyl cellulose were prepared for the co-delivery of resveratrol and quercetin. These nanoparticles exhibited good thermal stability and improved antioxidant activities when encapsulating both bioactive compounds.
JOURNAL OF FOOD ENGINEERING
(2023)
Review
Food Science & Technology
Saba Ebrahimzadeh, Deblina Biswas, Swarup Roy, David Julian McClements
Summary: This study reviewed the sources, derivatives, and production methods of seaweed-based biopolymers, as well as the characterization of edible seaweed-based films incorporated with different essential oils (EOs). Seaweed-based films have advantages such as edibility, low cost, rapid growth, biocompatibility, and non-toxicity, making them suitable for functional packaging materials. The addition of EOs improves the antimicrobial, antioxidant, mechanical, hydrophobic, UV-light barrier, and thermal properties of seaweed-based films.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jaekun Ryu, Xiaoke Xiang, Xiaoyan Hu, Shuli E. Rosenfeld, Dingkui Qin, Hualu Zhou, David Julian McClements
Summary: This study proposes a simple low-energy method of creating fibrous structures for plant-based meat analogs using soft matter physics. The method involves complex coacervation, shearing, and gelation of protein/polysaccharide mixtures. The chicken analogs created using a mixture of potato protein and gellan gum showed similar texture, rheology, thermal properties, and microstructure to real chicken. This suggests that soft matter physics approaches can be used to develop plant-based meat analogs with fibrous structures.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Hualu Zhou, Xiaoyan Hu, Xiaoke Xiang, David Julian McClements
Summary: Plant-based protein gels are being used to create meat analogs, but mimicking the fibrous structure and texture of real meat products is still a challenge. A simple strategy to create structured meat analogs from plant proteins is to combine them with other food ingredients, such as salts, polysaccharides, or crosslinking enzymes. In this study, the impact of NaCl, pectin, and transglutaminase on the structuring and gelation properties of potato proteins were investigated.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wenmeng Liu, Long Chen, David Julian Mcclements, Yidong Zou, Guanxiong Chen, Zhengyu Jin
Summary: In this study, a complex of chitosan, betaine, and vanillin was used as a starch modifier to improve the viscosity, gelation, and thermal stability of corn starch. The modification mechanism involved hydrogen bond interaction, Schiff base crosslinking, and electrostatic interaction. The results showed that the complex enhanced the viscosity and viscoelasticity of the starch, promoted gel formation, and improved thermal stability. Additionally, the microstructure of the starch became more orderly and regular with the addition of the modifier.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zhiheng Zhang, Yaxu Meng, Jinpeng Wang, Chao Qiu, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin
Summary: A simple reverse solvent co-precipitation method was used to prepare zein/debranched oxidized starch coreshell composite nanoparticles, which showed good stability and the ability to protect resveratrol. The nanoparticles had a higher encapsulation rate of resveratrol compared to pure protein nanoparticles. The composite nanoparticles exhibited various interactions and maintained the biological activity of nutrient molecules under different conditions.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Amirhossein Abedini, Parisa Sadighara, Mahmood Alizadeh Sani, David Julian McClements
Summary: Biogenic amines (BAs) are compounds produced in foods containing proteins and amino acids by microorganisms, and the use of food additives can have a significant impact on the quality and safety of food products, affecting the production of BAs in different ways.
Article
Chemistry, Applied
Xiaoyan Hu, Qian Ju, Charmaine K. W. Koo, David Julian McClements
Summary: This study successfully created plant-based biopolymer composites with meat-like textures using coacervation and thermal gelation. By modulating the electrostatic interactions between potato protein and gellan gum, and controlling the pH value, the structural organization and rheology of the composites could be controlled. The findings of this study are significant for the design of plant-based foods with desirable textural attributes.
FOOD HYDROCOLLOIDS
(2024)
Article
Biochemistry & Molecular Biology
Hang Liu, Jiawen Song, Lei Zhou, Shengfeng Peng, David Julian Mcclements, Wei Liu
Summary: The study demonstrates that different fruit and vegetable juices can effectively enhance the solubility, stability, and bioaccessibility of curcumin. By using extracellular vesicles derived from fruits and vegetables as carriers, curcumin can be successfully incorporated into juices, resulting in improved encapsulation efficiency and bioavailability.
