This study developed a food-grade Pickering emulsions delivery system stabilized by soybean protein isolate(SPI)-dextran conjugate to enhance the anti-inflammatory effects of hesperidin(HES)on ulcerative colitis.The P...This study developed a food-grade Pickering emulsions delivery system stabilized by soybean protein isolate(SPI)-dextran conjugate to enhance the anti-inflammatory effects of hesperidin(HES)on ulcerative colitis.The Pickering emulsions achieved a high encapsulation efficiency for HES(82.19%±1.47%).The encapsulated HES exhibited significantly enhanced antioxidant capacity,with an approximately 1.5-fold increase in DPPH scav-enging and a 7.2-fold increase in hydroxyl radical scavenging.Furthermore,they provided substantial protective effects,significantly improving HES retention during storage and increasing its in vitro bioaccessibility by 45.84%.In vivo mouse trial revealed that HES-loaded Pickering emulsions and their fortified soymilk effectively mitigated the inflammatory response of ulcerative colitis via protecting the normal morphological function of mouse colon,decreasing the level of pro-inflammatory factors,and improving the stability of intestinal micro-biota.Collectively,SPI-dextran conjugate-stabilized Pickering emulsions and fortified soymilk enhanced the anti-inflammatory effect of HES,highlighting a great application potential in functional foods.展开更多
Encapsulation and protection of hesperidin(HES)in mung bean protein isolate(MPI)-dextran(DX)conjugatestabilized nanoemulsions(MDC NEs)were investigated in this study.The degree of grafting of MDC prepared by a dry-hea...Encapsulation and protection of hesperidin(HES)in mung bean protein isolate(MPI)-dextran(DX)conjugatestabilized nanoemulsions(MDC NEs)were investigated in this study.The degree of grafting of MDC prepared by a dry-heating method reached 39.70%±0.01% under the optimal conditions of MPI/DX mass ratio 1:2.3,reaction temperature 58.8℃,and reaction time 4 d.Moreover,the analyses of Fourier infrared spectroscopy,intrinsic fluorescence spectroscopy,surface hydrophobicity,and thermal stability further confirmed the covalent grafting of dextran onto MPI molecules.When encapsulated in MDC NEs at 80 MPa for three times by highpressure homogenization,the encapsulation efficiency and loading capacity of HES were 63.62%±0.01%and 0.40±0.00 g/g,respectively.The encapsulated HES exhibited higher antioxidant activity and stronger light and storage stability than the free HES.Additionally,the incorporation of HES inhibited the formation of lipid peroxides in the nanoemulsions.The findings suggest that glycosylation combined with high-pressure homogenization is an effective strategy for enhancing the stability of MPI-based emulsions and improving their encapsulation of HES.This study provides a promising approach for the development of innovative food and beverage products based on MPI emulsions or new materials for encapsulating fat-soluble bioactive compounds.展开更多
基金supported by the Opening Foundation of Key Laboratory of Coarse Cereal Processing,Ministry of Agriculture and Rural Affairs(No.2025CC003).
文摘This study developed a food-grade Pickering emulsions delivery system stabilized by soybean protein isolate(SPI)-dextran conjugate to enhance the anti-inflammatory effects of hesperidin(HES)on ulcerative colitis.The Pickering emulsions achieved a high encapsulation efficiency for HES(82.19%±1.47%).The encapsulated HES exhibited significantly enhanced antioxidant capacity,with an approximately 1.5-fold increase in DPPH scav-enging and a 7.2-fold increase in hydroxyl radical scavenging.Furthermore,they provided substantial protective effects,significantly improving HES retention during storage and increasing its in vitro bioaccessibility by 45.84%.In vivo mouse trial revealed that HES-loaded Pickering emulsions and their fortified soymilk effectively mitigated the inflammatory response of ulcerative colitis via protecting the normal morphological function of mouse colon,decreasing the level of pro-inflammatory factors,and improving the stability of intestinal micro-biota.Collectively,SPI-dextran conjugate-stabilized Pickering emulsions and fortified soymilk enhanced the anti-inflammatory effect of HES,highlighting a great application potential in functional foods.
基金financially supported by the National Natural Science Foundation of China(Grant No.32101981)the cooperation project between Ya’an city and Sichuan Agricultural University(23ZDF0003)。
文摘Encapsulation and protection of hesperidin(HES)in mung bean protein isolate(MPI)-dextran(DX)conjugatestabilized nanoemulsions(MDC NEs)were investigated in this study.The degree of grafting of MDC prepared by a dry-heating method reached 39.70%±0.01% under the optimal conditions of MPI/DX mass ratio 1:2.3,reaction temperature 58.8℃,and reaction time 4 d.Moreover,the analyses of Fourier infrared spectroscopy,intrinsic fluorescence spectroscopy,surface hydrophobicity,and thermal stability further confirmed the covalent grafting of dextran onto MPI molecules.When encapsulated in MDC NEs at 80 MPa for three times by highpressure homogenization,the encapsulation efficiency and loading capacity of HES were 63.62%±0.01%and 0.40±0.00 g/g,respectively.The encapsulated HES exhibited higher antioxidant activity and stronger light and storage stability than the free HES.Additionally,the incorporation of HES inhibited the formation of lipid peroxides in the nanoemulsions.The findings suggest that glycosylation combined with high-pressure homogenization is an effective strategy for enhancing the stability of MPI-based emulsions and improving their encapsulation of HES.This study provides a promising approach for the development of innovative food and beverage products based on MPI emulsions or new materials for encapsulating fat-soluble bioactive compounds.
