Development and stability of novel selenium colloidal particles complex with peanut meal peptides

Ye, Meijun; Xu, Qingling; Tang, Hongyan; Jiang, Wen; Su, Dongxiao; He, Shan; Zeng, Qingxuan; Yuan, Yang

doi:10.1016/j.lwt.2020.109280

Cited by 30 publications

(6 citation statements)

References 33 publications

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“…The particle size, PDI, and zeta potential absolute values of PSP−Zn all decreased, which indicated that the dispersibility and stability of PSP−Zn decreased as storage time was prolonged. It was speculated that the modification with Zn 2+ reduced the repulsive force between molecules, which easily caused the aggregation of the polysaccharides and resulted in decreased stability [ 35 ]. Figure 5 B shows the effect of temperature on the stability of PSP−Zn: the particle size decreased from 156.5 nm to 139.33 nm, PDI was about 0.3, and the absolute value of zeta potential decreased from 13.8 to 7.83 as temperature increased from 40 to 80 °C.…”

Section: Resultsmentioning

confidence: 99%

Pumpkin Skin Polysaccharide–Zn(II) Complex: Preparation, Characterization, and Suppression of Inflammation in Zebrafish

Dong

Zhang

et al. 2022

Foods

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In this study, pumpkin (Cucurbita moschata) skin polysaccharide–zinc(II) (PSP−Zn) complex was successfully prepared. The structure and physicochemical properties of PSP and PSP−Zn were analyzed. The anti-inflammatory activity of PSP and PSP−Zn was investigated in zebrafish larvae induced by copper sulphate. PSP and PSP−Zn consisted of rhamnose, arabinose, galactose, glucose, and galacturonic acid. The molecular weight (Mw) of PSP and PSP−Zn were 3.034 × 106 and 3.222 × 106 Da, respectively. Fourier transform infrared spectrum (FT-IR) and circular dichroism (CD) analysis results suggested that the chemical modification of zinc might occur through hydroxyl groups of PSP. The PSP−Zn complex had lamellar texture, smooth surface morphology, and larger particle size. X-ray Diffraction (XRD) analysis revealed that both PSP and PSP−Zn were semi-crystalline substances. PSP−Zn solution showed superior stability in a weak acid and alkaline environment, especially at pH = 6.0. Moreover, PSP and PSP−Zn showed a good inhibitory effect on inflammation cells in zebrafish. Real-time quantitative polymerase chain reaction (RT-PCR) result suggested that the anti-inflammatory mechanism of PSP and PSP−Zn were through downregulation of the expression of nitric oxide synthase 2b (nos2b), inducible nitric oxide synthase (iNOS), interleukin-6 (IL-6), and nuclear factor-kappa B2 (NF-κB2). The present study indicated that PSP−Zn is expected to be a safe and efficient novel zinc supplement with anti-inflammatory activity.

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Section: Resultsmentioning

confidence: 99%

Pumpkin Skin Polysaccharide–Zn(II) Complex: Preparation, Characterization, and Suppression of Inflammation in Zebrafish

Dong

Zhang

et al. 2022

Foods

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“…SMHs-Zn were prepared at different concentrations of Zn (10, 8, 6, 4, 2, and 0 mmol/L). Under the wavelength scanning model, SMHs-Zn samples were scanned at 280 nm of excitation wavelength and 300–480 nm of emission wavelength ( 20 ).…”

Section: Methodsmentioning

confidence: 99%

Development, characterization and in vivo zinc absorption capacity of a novel soy meal hydrolysate-zinc complexes

Wang

Su-yin

et al. 2023

Front. Nutr.

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BackgroundZinc is an essential trace element for the human body. Recently, a novel Zn-binding peptide, Lys-Tyr-Lys-Arg-Gln-Arg-Trp (PP), was purified and identified from soy protein hydrolysates with high Zn-binding capacity (83.21 ± 2.65%) by our previous study. The preparation of soy meal hydrolysates (SMHs)-Zn complexes is convenient and low-cost, while PP (Lys-Tyr-Lys-Arg-Gln-Arg-Trp)-Zn complexes have a higher coordination rate but a relatively high cost. The aim of this study was to investigate the effect of soy meal hydrolysates (SMHs)-Zn complexes on zinc absorption in mice model, and synthetic soy peptide (PP)-Zn complexes with high Zn-binding capacity were used as control. Firstly, SMHs were prepared by enzymolysis, and the PP (Lys-Tyr-Lys-Arg-Gln-Arg-Trp) were synthesized based on previous studies. The binding mechanism of soy hydrolysates and zinc was analyzed by spectral analysis. Furthermore, the cytotoxicity of the SMHs-Zn complexes was also studied using the CCK-8 method. The effect of zinc absorption was evaluated based on Zn content, total protein and albumin content, relevant enzyme system, and the PeT1 and ZnT1 mRNA expression levels.ResultThe result showed that zinc was bound with carboxyl oxygen and amino nitrogen atoms on SMHs, with hydrophobic and electrostatic interactions as auxiliary stabilizing forces. SMHs-Zn were proved to have great solubility and a small particle size at different pH values, and it showed a beneficial effect on Caco-2 cells growth. Moreover, it was proved that SMHs-Zn and PP-Zn could increase the levels of zinc and the activity of Zn-related enzymes in mice. SMHs-Zn possessed higher PepT1 and ZnT1 mRNA expression levels than PP-Zn in the small intestine.ConclusionSMHs-Zn with a lower Zn-binding capacity had similar effects on zinc absorption in mice as PP-Zn, suggesting that the bioavailability of peptide-zinc complexes in mice was not completely dependent on their Zn-binding capacity, but may also be related to the amino acid composition.

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“…Modifying the biological macromolecules, such as polysaccharides, proteins, and polyphenols, can reduce the surface energy of SeNPs to improve their stability through hydrogen bonding, hydrophobic interaction, and electrostatic interaction. Currently, polysaccharide-protein complex (PSP), chitosan (CS), tilapia polypeptide (TP), peanut meal polypeptide mixture (PPM), and ferulic Acid (FA) are used as entrapment agents to prepare some novel SeNPs, including (PSP-SeNPs), 81 CS-SeNPs, 82 TP-SeNPs, 83 and PPM-SeNPs, 84 FA-SeNPs. 85 The dispersion stability of SeNPs can be improved by coating them with a polypeptide to enhance their application as nutritional supplements in food packaging and as potential cancer therapeutic agents.…”

Section: Properties Of Senpsmentioning

confidence: 99%

Emerging Nanoparticles in Food: Sources, Application, and Safety

Chen

Guo

Zhang

et al. 2023

J. Agric. Food Chem.

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Nanoparticles (NPs) are small-sized, with high surface activity and antibacterial and antioxidant properties. As a result, some NPs are used as functional ingredients in food additives, food packaging materials, nutrient delivery, nanopesticides, animal feeds, and fertilizers to improve the bioavailability, quality, and performance complement or upgrade. However, the widespread use of NPs in the industry increases the exposure risk of NPs to humans due to their migration from the environment to food. Nevertheless, some NPs, such as carbon dots, NPs found in various thermally processed foods, are also naturally produced from the food during food processing. Given their excellent ability to penetrate biopermeable barriers, the potential safety hazards of NPs on human health have attracted increased attention. Herein, three emerging NPs are introduced including carbon-based NPs (e.g., CNTs), nanoselenium NPs (SeNPs), and rare earth oxide NPs (e.g., CeO 2 NPs). In addition, their applications in the food industry, absorption pathways into the human body, and potential risk mechanisms are discussed. Challenges and prospects for the use of NPs in food are also proposed.

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Development and stability of novel selenium colloidal particles complex with peanut meal peptides

Cited by 30 publications

References 33 publications

Pumpkin Skin Polysaccharide–Zn(II) Complex: Preparation, Characterization, and Suppression of Inflammation in Zebrafish

Pumpkin Skin Polysaccharide–Zn(II) Complex: Preparation, Characterization, and Suppression of Inflammation in Zebrafish

Development, characterization and in vivo zinc absorption capacity of a novel soy meal hydrolysate-zinc complexes

Emerging Nanoparticles in Food: Sources, Application, and Safety

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