Polypeptides Isolated from <i>Lactococcus lactis</i> Alleviates Lipopolysaccharide (LPS)-Induced Inflammation in <i>Ctenopharyngodon idella</i>

The main purpose of the present study was to evaluate the anti-inflammatory activity of Lactococcus lactis BL52 and isolate active substances responsible for anti-inflammatory activity. Head-kidney (HK) macrophages were used for in vitro bioassay-guided isolation, and the structure of the two peptides was identified by mass spectrometry analysis. Lipopolysaccharide (LPS)-induced inflammatory responses in Ctenopharyngodon idella were also examined to evaluate the in vivo anti-inflammatory activity of active substances. Two active peptides were isolated by HPLC from L. lactis BL52, and an in vitro anti-inflammatory assay demonstrated that peptide ALBL1 and ALBL2 dose-dependently inhibited LPS-induced inflammatory cytokines TNF-α, IL-6, and IL-1β and inflammatory factors NO and PGE 2 production in macrophages (p p C. idella treated with peptide ALBL1 and ALBL2 can relieve pathological inflammatory responses caused by LPS. These results suggest that the anti-inflammatory properties of peptide ALBL1 and ALBL2 might be a result from the inhibition of IL-6, IL-1β, and TNF-α expressions through the downregulation of Toll2/NF-κB signaling pathways

Study on Processing Technology and Quality of Moringa oleifera leaves with y - Aminobutyric Acid

In order to obtain the high level of γ-aminobutyric acid Moringa oleifera leaves, Use 7% sodium glutamate solution to soak the fresh Moringa oleifera leaves, study effect of different treatment times and three different drying methods( hot air drying, vacuum freeze drying, shadow drying) on the formation of y-aminobutyric acid and quality (total flavonoids, soluble sugar, amino acids, polyphenols, color)of dried Moringa oleifera leaves. The results indicated that shadow-dried Moringa oleifera leaves had the hightest retention of γ-aminobutyric acid, but its browning degree were not preferable, soluble sugar was damaged gravely, and its vulnerable to weather conditions. Vacuum freeze dried Moringa oleifera leaves had the hightest retention of flavonoids, polyphenols and amino acids. The y-aminobutyric acid content of Vacuum freeze dried and hot air dried Moringa oleifera leaves had no much difference. Hot air dried Moringa oleifera leaves browning degree were preferable, it’s had an moderate content of soluble sugar and amino acids, the short drying time is characteristics of this drying method.with the treatment time increased, the content of γ-aminobutyric acid and amino acids content first increased and then decreased. Flavonoids and polyphenols content first decreased and then increased. Soluble sugar content decreased. In summary, after soaking with 7% sodium glutamate solution for 10h, then dried by hot air drying(drying temperature of 60°C), was the most suitable way for industrial production of the high level of γ-aminobutyric acid Moringa oleifera leaves

Study on Processing Technology and Quality of Moringa oleifera leaves with y - Aminobutyric Acid

In order to obtain the high level of γ-aminobutyric acid Moringa oleifera leaves, Use 7% sodium glutamate solution to soak the fresh Moringa oleifera leaves, study effect of different treatment times and three different drying methods( hot air drying, vacuum freeze drying, shadow drying) on the formation of y-aminobutyric acid and quality (total flavonoids, soluble sugar, amino acids, polyphenols, color)of dried Moringa oleifera leaves. The results indicated that shadow-dried Moringa oleifera leaves had the hightest retention of γ-aminobutyric acid, but its browning degree were not preferable, soluble sugar was damaged gravely, and its vulnerable to weather conditions. Vacuum freeze dried Moringa oleifera leaves had the hightest retention of flavonoids, polyphenols and amino acids. The y-aminobutyric acid content of Vacuum freeze dried and hot air dried Moringa oleifera leaves had no much difference. Hot air dried Moringa oleifera leaves browning degree were preferable, it’s had an moderate content of soluble sugar and amino acids, the short drying time is characteristics of this drying method.with the treatment time increased, the content of γ-aminobutyric acid and amino acids content first increased and then decreased. Flavonoids and polyphenols content first decreased and then increased. Soluble sugar content decreased. In summary, after soaking with 7% sodium glutamate solution for 10h, then dried by hot air drying(drying temperature of 60°C), was the most suitable way for industrial production of the high level of γ-aminobutyric acid Moringa oleifera leaves

Fabrication and Characterization of W/O/W Emulgels by <i>Sipunculus nudus</i> Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene

W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil–water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) of Sipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and β-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and β-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 °C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity

The Formation of Chitosan-Coated Rhamnolipid Liposomes Containing Curcumin: Stability and In Vitro Digestion

There is growing interest in developing biomaterial-coated liposome delivery systems to improve the stability and bioavailability of curcumin, which is a hydrophobic nutraceutical claimed to have several health benefits. The curcumin-loaded rhamnolipid liposomes (Cur-RL-Lips) were fabricated from rhamnolipid and phospholipids, and then chitosan (CS) covered the surface of Cur-RL-Lips by electrostatic interaction to form CS-coated Cur-RL-Lips. The influence of CS concentration on the physical stability and digestion of the liposomes was investigated. The CS-coated Cur-RL-Lips with RL:CS = 1:1 have a relatively small size (412.9 nm) and positive charge (19.7 mV). The CS-coated Cur-RL-Lips remained stable from pH 2 to 5 at room temperature and can effectively slow the degradation of curcumin at 80 &deg;C; however, they were highly unstable to salt addition. In addition, compared with Cur-RL-Lips, the bioavailability of curcumin in CS-coated Cur-RL-Lips was relatively high due to its high transformation in gastrointestinal tract. These results may facilitate the design of a more efficacious liposomal delivery system that enhances the stability and bioavailability of curcumin in nutraceutical-loaded functional foods and beverages

The Formation of Chitosan-Coated Rhamnolipid Liposomes Containing Curcumin: Stability and In Vitro Digestion

There is growing interest in developing biomaterial-coated liposome delivery systems to improve the stability and bioavailability of curcumin, which is a hydrophobic nutraceutical claimed to have several health benefits. The curcumin-loaded rhamnolipid liposomes (Cur-RL-Lips) were fabricated from rhamnolipid and phospholipids, and then chitosan (CS) covered the surface of Cur-RL-Lips by electrostatic interaction to form CS-coated Cur-RL-Lips. The influence of CS concentration on the physical stability and digestion of the liposomes was investigated. The CS-coated Cur-RL-Lips with RL:CS = 1:1 have a relatively small size (412.9 nm) and positive charge (19.7 mV). The CS-coated Cur-RL-Lips remained stable from pH 2 to 5 at room temperature and can effectively slow the degradation of curcumin at 80 °C; however, they were highly unstable to salt addition. In addition, compared with Cur-RL-Lips, the bioavailability of curcumin in CS-coated Cur-RL-Lips was relatively high due to its high transformation in gastrointestinal tract. These results may facilitate the design of a more efficacious liposomal delivery system that enhances the stability and bioavailability of curcumin in nutraceutical-loaded functional foods and beverages