Slow-Release and Nontoxic Pickering Emulsion Platform for Antimicrobial Peptide

Cai, Luyun; Cao, Minjie; Regenstein, Joe M.

doi:10.1021/acs.jafc.0c00874

Cited by 17 publications

(10 citation statements)

References 51 publications

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“…In fact, this crystallinity modification could be attributed to PVP, which may have surrounded the crystal aggregates of phlorotannin during the preparation of PPNPS, thus forming an amorphous shell [ 25 ]. These results are consistent with previous reports which showed that the physical state of lutein was converted from crystalline to amorphous due to encapsulation and the chemical interactions between lutein and PVP during nanoparticle preparation [ 20 ]. These characterization results combined with the embedding rate of phlorotannin show that the ratio of 1:8 would be appropriate for making PPNPS based on its good particle size and effective embedding rate.…”

Section: Resultssupporting

confidence: 93%

“…This suggested that encapsulation of PVP caused an expansion of the nanoparticles, which is a common phenomenon reported in the literature [ 19 ]. The FTIR measurement was performed to verify the encapsulation of phlorotannin inside the PVP shell [ 20 ]. As shown in Figure 1 c, when the FTIR spectra of the PPNPS, phlorotannin and phlorotannin + PVP mixture were compared, it was clear that some of the peaks associated with specific functional groups in the phlorotannin molecules (e.g., 1546 cm −1 ) only appeared in the spectrum of the mixture, but not in that of the PPNPS.…”

Section: Resultsmentioning

confidence: 99%

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Preparation, Characterization and Antioxidant Activities of Kelp Phlorotannin Nanoparticles

Bai

Sun

et al. 2020

Molecules

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Phlorotannins are a group of major polyphenol secondary metabolites found only in brown algae and are known for their bioactivities and multiple health benefits. However, they can be oxidized due to external factors and their bioavailability is low due to their low water solubility. In this study, the potential of utilizing nanoencapsulation with polyvinylpyrrolidone (PVP) to improve various activities of phlorotannins was explored. Phlorotannins encapsulated by PVP nanoparticles (PPNPS) with different loading ratios were prepared for characterization. Then, the PPNPS were evaluated for in vitro controlled release of phlorotannin, toxicity and antioxidant activities at the ratio of phlorotannin to PVP 1:8. The results indicated that the PPNPS showed a slow and sustained kinetic release of phlorotannin in simulated gastrointestinal fluids, they were non-toxic to HaCaT keratinocytes and they could reduce the generation of endogenous reactive oxygen species (ROS). Therefore, PPNPS have the potential to be a useful platform for the utilization of phlorotannin in both pharmaceutical and cosmetics industries.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Preparation, Characterization and Antioxidant Activities of Kelp Phlorotannin Nanoparticles

Bai

Sun

et al. 2020

Molecules

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“…The potential of functional food prepared with PMEs for application in medicine seems to be very promising. It is worth mentioning that Cai et al, 2020 reported the potential application of Pickering emulsions with antibacterial and anti-inflammatory effects [ 155 ].…”

Section: Potential Application Of Pmes In Food Systemsmentioning

confidence: 99%

The Potential Application of Pickering Multiple Emulsions in Food

Klojdová

Stathopoulos

2022

Foods

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Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.

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“…Pickering emulsions can also be developed into sustained-release nontoxic platforms for antimicrobial peptides. For example, Cai et al [ 342 ] controlled the emergence of bacterial drug resistance using a stable Pickering emulsion with antimicrobial peptide nanoparticles (formed by the interaction of the catfish antimicrobial peptide with lecithin or chitosan), and they achieved milder and more effective anti-inflammatory effects in the case of peritonitis. Such systems may therefore provide a means to combat the issues related to multidrug-resistant bacteria in biomedical applications.…”

Section: Applications On the Macrostructure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

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Slow-Release and Nontoxic Pickering Emulsion Platform for Antimicrobial Peptide

Cited by 17 publications

References 51 publications

Preparation, Characterization and Antioxidant Activities of Kelp Phlorotannin Nanoparticles

Preparation, Characterization and Antioxidant Activities of Kelp Phlorotannin Nanoparticles

The Potential Application of Pickering Multiple Emulsions in Food

Progress in the Application of Food-Grade Emulsions

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