Nanotechnological application of peptide- and protein-based therapeutics

Awuchi, Chinaza Godswill; Akram, Mohammad; Owuamanam, Ifeanyi Clifford; Ogueke, Chika C.; Awuchi, Chibueze Gospel; Twinomhwezi, Hannington

doi:10.1016/b978-0-12-824408-1.00005-3

Cited by 3 publications

(4 citation statements)

References 68 publications

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“…Therefore, egg proteins are very effective against atopic disease, edematous malnutrition, inflammation, and weight loss in infants (Guha et al, 2019;Mine, 2015;Strixner & Kulozik, 2011). cially IgA, has the potential to provide the first line of defense against pathogenic microbes, including viruses and bacteria (Awuchi, Akram, et al, 2022;Awuchi, Chukwu, et al, 2022;Woof & Kerr, 2006). The findings of current research work are similar to the study in which celiac disease patients were treated with egg protein powders for a period of 6 months.…”

Section: Serum Proteinssupporting

confidence: 62%

“…Moreover, the immunoglobulin E (IgE) level remained unchanged in all pups fed high levels of egg protein and plant protein diets. The type of immunoglobulin, especially IgA, has the potential to provide the first line of defense against pathogenic microbes, including viruses and bacteria (Awuchi, Akram, et al, 2022 ; Awuchi, Chukwu, et al, 2022 ; Woof & Kerr, 2006 ). The findings of current research work are similar to the study in which celiac disease patients were treated with egg protein powders for a period of 6 months.…”

Section: Resultsmentioning

confidence: 99%

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Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers

Rahim

Naeem

Khalid

et al. 2023

Food Science & Nutrition

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Eggs are good sources of nutrients essential for the growth and development of infants. Introducing eggs as a weaning food can improve dietary adequacy in infants at risk for protein energy malnutrition (PEM). To evaluate the current objective, 72 pups (36 males and 36 females) were used to calculate the impact of various egg protein levels on blood parameters. Nonisonitrogenous and isocaloric pellet diets were offered to pups for 28 days using nine pups with three replicates according to a completely randomized design (CRD). The water intake and ad libitum diet were offered to weaned pups. The pups were randomly assigned to different concentrations of diet, which contained WF0, control diet, 14% of soybean protein; WF1, 14% of egg protein; WF2, 16% of egg protein; and WF3, 18% of egg protein, respectively. After weaning, the intraperitoneal injection with the drug (xylazine with ketamine) was used to anesthetize before killing on the 28th day. Blood samples were used to measure the blood metabolites. The results indicated that the concentration of red blood cells, white blood cells, serum triglycerides, and serum protein was significantly (p ≤ .05) increased in pups fed with high egg protein levels compared to the control. The highest platelet count was observed in the pups fed WF3 diet. In contrast, the amount of alanine aminotransferase and aspartate aminotransferase was significantly (p ≤ .05) reduced with increasing the level of egg protein in the diets of weaned pups. Immunity biomarkers (immunoglobulin A, immunoglobulin G, and immunoglobulin M) and kidney functions (creatinine and blood urine nitrogen) were nonsignificantly (p ≤ .05) increased in the pups fed a high level of protein due to a high biological value of soybean protein. Moreover, the concentration of immunoglobulin E in all pups remained unchanged. Egg protein in infant formula feed can be used for the growth and development of infants.

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Section: Serum Proteinssupporting

confidence: 62%

Section: Resultsmentioning

confidence: 99%

Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers

Rahim

Naeem

Khalid

et al. 2023

Food Science & Nutrition

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“…The bioavailability of bioactive compounds during human digestion can be increased by encapsulating bioactive substances. The encapsulation increases the bioactive ingredients' water solubility, safeguards them from adverse circumstances in a specific area of the digestive tract (such as the stomach), and emits them in a targeted area (such as the intestine) for improved human absorption [70,71]. For instance, amylose inclusion structures enhanced the in vivo efficacy of genistein (a type of isoflavones) in a rat model [70].…”

Section: Encapsulation Of Probioticmentioning

confidence: 99%

Synthesis and Food Applications of Resistant Starch‐Based Nanoparticles

Islam

Noman

Afzaal

et al. 2022

Journal of Nanomaterials

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Starch is recognized biopolymer because it is abundant in nature. Dietary starches are major energy source for various human civilizations, and it is obvious that they may also contribute to health in very particular ways. Resistant starch has got a lot of interest because of its possible health advantages (similar to soluble fibre) as well as its functional qualities. Resistant starch improves blood cholesterol levels, microbial flora, gastrointestinal tract function, the glycemic index, and helps with diabetes management. Aside from the significant health advantages of starch, there is an additional benefit that it has a smaller effect on food sensory characteristics than usual sources of fibre, such as grains, bran, or fruits. Moreover, when boiled, many starches form weak-bodied and unpleasant gels, which are influenced negatively by temperature, humidity, and storage duration. The present review article highlights resistant starch as a functional food, starch extraction method, preparation of starch nanoparticles, and nano- and microencapsulation of probiotics in detail.

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“…Chitosan, the second‐most prevalent polysaccharide in the world, which is produced by the alkali deacetylation process of chitin, is a natural, nontoxic, biodegradable, and biocompatible polymer, with antimicrobial properties (Awuchi, Akram, et al, 2022 ; Awuchi, Morya, et al, 2022 ; Egbuna et al, 2021 ). Also, barrier properties and superior film‐forming and coating abilities have been proven for this biopolymer (Vlad‐Bubulac et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings

shurmasti

Kermani

Sarvarian

et al. 2023

Food Science & Nutrition

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Using biopolymers in the form of edible coating as egg eco‐friendly packaging is a progressive approach. The blending of biopolymers is one of the procedures for overcoming mechanical weakness and benefiting from their maximum synergistic effect. Aiming to determine the relative ratios of chitosan (CH 4 w/v%) and polyvinyl alcohol (PVA 5 w/v%) in the composition of blended coatings, an experiment was conducted with six treatments (r = 3) including different ratios of CH/PVA (0:0; control, 100:0, 75:25, 50:50, 25:75, and 0:100) wt% in a period of 4 weeks of egg storage at ambient temperature, emphasizing eggshell barrier properties. Based on the eggshell analysis result, SEM images and FTIR spectra demonstrated that the components were firmly integrated into the blended coatings as well as had more intertwined than their pure ones, which was also reflected in the evaluation results of their internal quality parameters. In addition, the results showed that by enhancing the ratio of polyvinyl alcohol from 25 to 75 wt%, the blended coating barrier efficiency was relatively improved (p < .05). Meanwhile, the lowest percentage of weight loss (0.57 ± 0.08%), pH value of albumin (8.30 ± 0.04), the highest values of Haugh unit (61.00 ± 0.07), yolk index (0.37 ± 0.02) were observed in eggs coated with CH/PVA 25:75 wt%. But there was no difference in 50 or 70 wt% PVA significantly. Therefore, the CH/PVA blended coatings containing around 50–75 wt% PVA, as egg biodegradable packaging, can be used to extend the shelf life for 2–3 weeks at ambient temperature.

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Nanotechnological application of peptide- and protein-based therapeutics

Cited by 3 publications

References 68 publications

Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers

Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers

Synthesis and Food Applications of Resistant Starch‐Based Nanoparticles

Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings

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