The interaction between ibuprofen and maltodextrins with different dextrose equivalent was studied in solution and solid state in order to investigate the effect on the solubility of ibuprofen and to determine their u...The interaction between ibuprofen and maltodextrins with different dextrose equivalent was studied in solution and solid state in order to investigate the effect on the solubility of ibuprofen and to determine their usefulness in terms of chiral recognition. Apparent binding constants were calculated using nuclear magnetic resonance spectroscopy experiments and solubility studies. The results showed an increase in the apparent solubility of ibuprofen in the presence of maltodextrins that depended on their ionization state. The freeze-drying method was used to prepare solid complexes, while physical mixtures were obtained by simple blending. These solid systems were characterized in the solid state using differential scanning calorimetry, thermogravimetric analysis, Fourier Transform-Infrared spectroscopy, scanning electron microscopy and X-ray diffractometry. Detailed nuclear magnetic resonance studies provided evidence of the influence of the type and concentration of the maltodextrin host on the chiral recognition of racemic ibuprofen, indicating that these linear ligands act as chiral selectors.展开更多
Maltodextrin,a starch hydrolysis product composed of various oligosaccharides such as glucose,maltose,and maltotriose,is widely used in the food additive industry.Numerous studies have examined the effects of oligosac...Maltodextrin,a starch hydrolysis product composed of various oligosaccharides such as glucose,maltose,and maltotriose,is widely used in the food additive industry.Numerous studies have examined the effects of oligosaccharides and various forms of maltodextrin on constipation;however,research specifically focusing on the role of maltodextrin in relieving constipation is limited.Furthermore,it remains unclear whether maltodextrin can effectively alleviate constipation and what the underlying mechanisms are.We used a mouse model to examine maltodextrin’s effects on loperamide-induced constipation and its impact on gut microbiota.After maltodextrin intervention,we observed a shortened time to first black stool,increased intestinal transit,elevated motilin(MTL)levels,and reduced somatostatin(SS)and vasoactive intestinal peptide(VIP)levels.Histopathological examination through H&E staining revealed an increase in colonic crypt length.16 S rRNA sequencing revealed that maltodextrin intervention significantly upregulated the beneficial bacteria including Lachnoclostridium,Eubacterium coprostanoligenes,and Roseburia,while restoring the changes in Bacteroides caused by constipation.LEfSe analysis identified 35 significantly different taxa.The Model group was characterized by genera such as Escherichia Shigella,Mucispirillum,and Akkermansia,whereas the DexM group was enriched with beneficial genera like Roseburia,Anaerofustis,and Eubacterium ventriosum.KEGG pathway analysis indicated enrichment in pathways related to‘Infectious Diseases’and‘Digestive System’.Correlation analysis further identified key genera,such as Ruminococcus,Blautia,and Roseburia,that were associated with neurotransmitter secretion and physiological parameters.These findings underscore the influence of maltodextrin on gut microbiota composition and its potential role in modulating gastrointestinal peptides to relieve constipation.展开更多
Betacyanins are bioactive pigments found in red dragon fruit peels with potential health benefits,but their stability and bioaccessibility are low.This study aimed to investigate the impact of using dietary fiber inul...Betacyanins are bioactive pigments found in red dragon fruit peels with potential health benefits,but their stability and bioaccessibility are low.This study aimed to investigate the impact of using dietary fiber inulin(IN)combined with malrodextrin(MD)as wall materials for the encapsulation of betacyanin on its physicochemical properties,storage stability,and in vitro release behavior.Different concentrations of MD and IN were tested at 30%MD+10%IN(T1),20%MD+20%IN(T2),10%MD+30%IN(T3),and 40%MD(control).The results showed that the combination of MD and IN reduced the moisture content and water activity,increased the drying yield,and improved the hygroscopy and solubility of betacyanin extract.Furthermore,the T3 combination showed the highest encapsulation efficiency,betacyanin(BTC),phenolic content(TPC),flavonoid content(TFC),as well as antioxidant activity.FTIR analysis confirmed the effective encapsulation of betacyanin.The T1 combination exhibited the lowest degradation constant(k)and the longest stability of betacyanin storage half-life(t_(1/2)=99 weeks).Additionally,the combination of MD and IN effectively improved the stability of beta-cyanins during simulated gastrointestinal digestion,improving the bioaccessibility of betacyanin with higher concentrations of IN(T3),resulting in the higher bioaccessibility of betacyanin(57.11%).In conclusion,this study demonstrates that the use of a combination of MD and IN as dietary fiber wall materials can improve the stability and bioaccessibility of betacyanin extract,ultimately leading to its wider utilization and potential health benefits as functional natural food colorants.展开更多
Natural plant pigments,especially anthocyanins have gained significant attention in recent years,primarily due to their pharmacological significance.However,they are unstable and prone to degradation due to processing...Natural plant pigments,especially anthocyanins have gained significant attention in recent years,primarily due to their pharmacological significance.However,they are unstable and prone to degradation due to processing factors such as temperature,light exposure,oxidation and/or pH change.Encapsulation is one of the widely accepted techniques to protect the natural colorants from degradation.Maltodextrin was a commonly used carrier due to its high solubility in juice,neutral taste and low viscosity properties.The study aimed to evaluate the effects of maltodextrin(10–25%)on the physicochemical properties of spray dried microcapsules of anthocyanin rich jaboticaba juice.Jaboticaba berries were blended and subjected to ultrasonication to enhance anthocyanin extraction in the juice.Particle shrinkage was observed for microcapsules containing 25%maltodextrin,despite the microcapsules achieved the highest encapsulation efficiency,97.1%and total anthocyanin content.Although maltodextrin content more than 15%resulted in the highest lightness of jaboticaba microcapsules,their colour intensity expressed in chroma was reduced.In contrast,15%maltodextrin produced spherical microcapsules with a narrow range of particle size(6.42–8.65μm)and exhibited intermediate flowability and compressibility.Microcapsules with 15%maltodextrin retained the highest content of cyanidin 3-glucoside(51 mg/L),though their encapsulation efficiency was only 65%.Based on the physicochemical examination,15%maltodextrin was the most suitable composition for encapsulating jaboticaba juice.More importantly,it retained the highest cyanidin 3-glucoside content and produced monodisperse and micronscale size capsules.展开更多
The aim of this study was to characterize the provesicle formulation of nateglinide(NTG)to facilitate the development of a novel controlled release system of NTG with improved efficacy and oral bioavailability compare...The aim of this study was to characterize the provesicle formulation of nateglinide(NTG)to facilitate the development of a novel controlled release system of NTG with improved efficacy and oral bioavailability compared to the currently marketed NTG formulation(Glinate^(™)60).NTG provesicles were prepared by a slurry method using the non-ionic surfactant,Span 60(SP),and cholesterol(CH)as vesicle forming agents and maltodextrin as a coated carrier.Multilamellar niosomes with narrow size distribution were shown to be successfully prepared by means of dynamic laser scattering(DLS)and field emission scanning electron microscopy(FESEM).The absence of drug-excipient interactions was confirmed by Fourier transform infrared spectroscopy(FT-IR),differential scanning calorimetry(DSC)and X-ray diffraction(XRD)studies.In vitro release of NTG in different dissolution media was improved compared to pure drug.A goat intestinal permeation study revealed that the provesicular formulation(F4)with an SP:CH ratio of 5:5 gave higher cumulative amount of drug permeated at 48 h compared to Glinate^(™)60 and control.A pharmacodynamic study in streptozotocin-induced diabetic rats confirmed that formulation F4 significantly(P<0.05)reduced blood glucose levels in comparison to Glinate 60.Overall the results show that controlled release NTG provesicles offer a useful and promising oral delivery system for the treatment of type Ⅱ diabetes.展开更多
This work investigated the influence of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin.When the maltodextrin/gelatin emulsion was formed,adding maltodextrin increased the gelling temperatu...This work investigated the influence of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin.When the maltodextrin/gelatin emulsion was formed,adding maltodextrin increased the gelling temperature(Tg)but decreased the hardness of the gelatin gel.However,adding sucrose increased both the Tg and hardness,since no emulsion was formed.Thus,this work further investigated effects of the initial volume ratio of the gelatin and maltodextrin solutions(V_(GE)/V_(MD)),the dextrose equivalent(DE)of maltodextrin and the biopolymer concentrations on microstructure and properties of the emulsion gel.When the V_(GE)/V_(MD)was 3:7,5:5,and 7:3,the Tg was 21.6,24.6,and 23.8℃,respectively,while the hardness was 365.2,570.1,and 708.7 g,respectively.The droplet size decreased,as the V_(GE)/V_(MD)increased.These results suggested that smaller droplets induced a stronger emulsion gel.Similarly,maltodextrin of higher DE induced smaller droplets,lower Tg and larger hardness.Moreover,the gelatin concentration was positively correlated with the Tg and hardness but had no linear correlation with the droplet size,which suggested that more gelatin improved the gelling ability,and the emulsion gel strength depended on the gelling ability rather than the microstructure.Similarly,more maltodextrin induced higher Tg and hardness but bigger droplets.展开更多
该文以文冠果种仁油为芯材,以阿拉伯胶-麦芽糊精(acacia senegal-maltodextrin,AS-MD)或大豆分离蛋白-麦芽糊精(soy protein isolate-maltodextrin,SPI-MD)为壁材,制备了5组不同壁材构成的文冠果油微胶囊粉末。通过对文冠果油微胶囊的...该文以文冠果种仁油为芯材,以阿拉伯胶-麦芽糊精(acacia senegal-maltodextrin,AS-MD)或大豆分离蛋白-麦芽糊精(soy protein isolate-maltodextrin,SPI-MD)为壁材,制备了5组不同壁材构成的文冠果油微胶囊粉末。通过对文冠果油微胶囊的包埋率、理化指标、微观形态、体相结构和热稳定性进行比较研究,确定最优壁材配比。结果表明,由质量比为3∶2的SPI-MD壁材组成制备的微胶囊包埋率高达77.09%,湿润性和溶解性等理化性质均优于其他组;该组微胶囊的质量保留率和结晶度最高,氧化稳定性明显提升,表面结构呈完整球形、结构致密。总之,SPI和MD作为壁材对文冠果油具有较好的包埋和保护作用,最优壁材配比为3∶2。该研究结果为优化文冠果油微胶囊的制备工艺提供了理论依据。展开更多
文摘The interaction between ibuprofen and maltodextrins with different dextrose equivalent was studied in solution and solid state in order to investigate the effect on the solubility of ibuprofen and to determine their usefulness in terms of chiral recognition. Apparent binding constants were calculated using nuclear magnetic resonance spectroscopy experiments and solubility studies. The results showed an increase in the apparent solubility of ibuprofen in the presence of maltodextrins that depended on their ionization state. The freeze-drying method was used to prepare solid complexes, while physical mixtures were obtained by simple blending. These solid systems were characterized in the solid state using differential scanning calorimetry, thermogravimetric analysis, Fourier Transform-Infrared spectroscopy, scanning electron microscopy and X-ray diffractometry. Detailed nuclear magnetic resonance studies provided evidence of the influence of the type and concentration of the maltodextrin host on the chiral recognition of racemic ibuprofen, indicating that these linear ligands act as chiral selectors.
基金the supports by the National Natural Science Foundation of China(Grant No.3237230231970746).
文摘Maltodextrin,a starch hydrolysis product composed of various oligosaccharides such as glucose,maltose,and maltotriose,is widely used in the food additive industry.Numerous studies have examined the effects of oligosaccharides and various forms of maltodextrin on constipation;however,research specifically focusing on the role of maltodextrin in relieving constipation is limited.Furthermore,it remains unclear whether maltodextrin can effectively alleviate constipation and what the underlying mechanisms are.We used a mouse model to examine maltodextrin’s effects on loperamide-induced constipation and its impact on gut microbiota.After maltodextrin intervention,we observed a shortened time to first black stool,increased intestinal transit,elevated motilin(MTL)levels,and reduced somatostatin(SS)and vasoactive intestinal peptide(VIP)levels.Histopathological examination through H&E staining revealed an increase in colonic crypt length.16 S rRNA sequencing revealed that maltodextrin intervention significantly upregulated the beneficial bacteria including Lachnoclostridium,Eubacterium coprostanoligenes,and Roseburia,while restoring the changes in Bacteroides caused by constipation.LEfSe analysis identified 35 significantly different taxa.The Model group was characterized by genera such as Escherichia Shigella,Mucispirillum,and Akkermansia,whereas the DexM group was enriched with beneficial genera like Roseburia,Anaerofustis,and Eubacterium ventriosum.KEGG pathway analysis indicated enrichment in pathways related to‘Infectious Diseases’and‘Digestive System’.Correlation analysis further identified key genera,such as Ruminococcus,Blautia,and Roseburia,that were associated with neurotransmitter secretion and physiological parameters.These findings underscore the influence of maltodextrin on gut microbiota composition and its potential role in modulating gastrointestinal peptides to relieve constipation.
文摘Betacyanins are bioactive pigments found in red dragon fruit peels with potential health benefits,but their stability and bioaccessibility are low.This study aimed to investigate the impact of using dietary fiber inulin(IN)combined with malrodextrin(MD)as wall materials for the encapsulation of betacyanin on its physicochemical properties,storage stability,and in vitro release behavior.Different concentrations of MD and IN were tested at 30%MD+10%IN(T1),20%MD+20%IN(T2),10%MD+30%IN(T3),and 40%MD(control).The results showed that the combination of MD and IN reduced the moisture content and water activity,increased the drying yield,and improved the hygroscopy and solubility of betacyanin extract.Furthermore,the T3 combination showed the highest encapsulation efficiency,betacyanin(BTC),phenolic content(TPC),flavonoid content(TFC),as well as antioxidant activity.FTIR analysis confirmed the effective encapsulation of betacyanin.The T1 combination exhibited the lowest degradation constant(k)and the longest stability of betacyanin storage half-life(t_(1/2)=99 weeks).Additionally,the combination of MD and IN effectively improved the stability of beta-cyanins during simulated gastrointestinal digestion,improving the bioaccessibility of betacyanin with higher concentrations of IN(T3),resulting in the higher bioaccessibility of betacyanin(57.11%).In conclusion,this study demonstrates that the use of a combination of MD and IN as dietary fiber wall materials can improve the stability and bioaccessibility of betacyanin extract,ultimately leading to its wider utilization and potential health benefits as functional natural food colorants.
文摘Natural plant pigments,especially anthocyanins have gained significant attention in recent years,primarily due to their pharmacological significance.However,they are unstable and prone to degradation due to processing factors such as temperature,light exposure,oxidation and/or pH change.Encapsulation is one of the widely accepted techniques to protect the natural colorants from degradation.Maltodextrin was a commonly used carrier due to its high solubility in juice,neutral taste and low viscosity properties.The study aimed to evaluate the effects of maltodextrin(10–25%)on the physicochemical properties of spray dried microcapsules of anthocyanin rich jaboticaba juice.Jaboticaba berries were blended and subjected to ultrasonication to enhance anthocyanin extraction in the juice.Particle shrinkage was observed for microcapsules containing 25%maltodextrin,despite the microcapsules achieved the highest encapsulation efficiency,97.1%and total anthocyanin content.Although maltodextrin content more than 15%resulted in the highest lightness of jaboticaba microcapsules,their colour intensity expressed in chroma was reduced.In contrast,15%maltodextrin produced spherical microcapsules with a narrow range of particle size(6.42–8.65μm)and exhibited intermediate flowability and compressibility.Microcapsules with 15%maltodextrin retained the highest content of cyanidin 3-glucoside(51 mg/L),though their encapsulation efficiency was only 65%.Based on the physicochemical examination,15%maltodextrin was the most suitable composition for encapsulating jaboticaba juice.More importantly,it retained the highest cyanidin 3-glucoside content and produced monodisperse and micronscale size capsules.
基金This work was financially supported by the All India Council of Technical Education(AICTE)India(Grant No.KLECOP/QIP/2010).
文摘The aim of this study was to characterize the provesicle formulation of nateglinide(NTG)to facilitate the development of a novel controlled release system of NTG with improved efficacy and oral bioavailability compared to the currently marketed NTG formulation(Glinate^(™)60).NTG provesicles were prepared by a slurry method using the non-ionic surfactant,Span 60(SP),and cholesterol(CH)as vesicle forming agents and maltodextrin as a coated carrier.Multilamellar niosomes with narrow size distribution were shown to be successfully prepared by means of dynamic laser scattering(DLS)and field emission scanning electron microscopy(FESEM).The absence of drug-excipient interactions was confirmed by Fourier transform infrared spectroscopy(FT-IR),differential scanning calorimetry(DSC)and X-ray diffraction(XRD)studies.In vitro release of NTG in different dissolution media was improved compared to pure drug.A goat intestinal permeation study revealed that the provesicular formulation(F4)with an SP:CH ratio of 5:5 gave higher cumulative amount of drug permeated at 48 h compared to Glinate^(™)60 and control.A pharmacodynamic study in streptozotocin-induced diabetic rats confirmed that formulation F4 significantly(P<0.05)reduced blood glucose levels in comparison to Glinate 60.Overall the results show that controlled release NTG provesicles offer a useful and promising oral delivery system for the treatment of type Ⅱ diabetes.
基金the National Natural Science Foundation of China(32160541 and 31972026)Shuangqian Plan of Jiangxi Province(jxsq2023201112)+1 种基金Training plan for academic and technical leaders of major disciplines in Jiangxi Province-Young Talents Project(20212BCJ23037)Postdoctoral Natural Science Foundation of Jiangxi Province.
文摘This work investigated the influence of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin.When the maltodextrin/gelatin emulsion was formed,adding maltodextrin increased the gelling temperature(Tg)but decreased the hardness of the gelatin gel.However,adding sucrose increased both the Tg and hardness,since no emulsion was formed.Thus,this work further investigated effects of the initial volume ratio of the gelatin and maltodextrin solutions(V_(GE)/V_(MD)),the dextrose equivalent(DE)of maltodextrin and the biopolymer concentrations on microstructure and properties of the emulsion gel.When the V_(GE)/V_(MD)was 3:7,5:5,and 7:3,the Tg was 21.6,24.6,and 23.8℃,respectively,while the hardness was 365.2,570.1,and 708.7 g,respectively.The droplet size decreased,as the V_(GE)/V_(MD)increased.These results suggested that smaller droplets induced a stronger emulsion gel.Similarly,maltodextrin of higher DE induced smaller droplets,lower Tg and larger hardness.Moreover,the gelatin concentration was positively correlated with the Tg and hardness but had no linear correlation with the droplet size,which suggested that more gelatin improved the gelling ability,and the emulsion gel strength depended on the gelling ability rather than the microstructure.Similarly,more maltodextrin induced higher Tg and hardness but bigger droplets.
文摘该文以文冠果种仁油为芯材,以阿拉伯胶-麦芽糊精(acacia senegal-maltodextrin,AS-MD)或大豆分离蛋白-麦芽糊精(soy protein isolate-maltodextrin,SPI-MD)为壁材,制备了5组不同壁材构成的文冠果油微胶囊粉末。通过对文冠果油微胶囊的包埋率、理化指标、微观形态、体相结构和热稳定性进行比较研究,确定最优壁材配比。结果表明,由质量比为3∶2的SPI-MD壁材组成制备的微胶囊包埋率高达77.09%,湿润性和溶解性等理化性质均优于其他组;该组微胶囊的质量保留率和结晶度最高,氧化稳定性明显提升,表面结构呈完整球形、结构致密。总之,SPI和MD作为壁材对文冠果油具有较好的包埋和保护作用,最优壁材配比为3∶2。该研究结果为优化文冠果油微胶囊的制备工艺提供了理论依据。
