Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods

Marco, Andrea E. Di; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina

doi:10.1016/j.fbio.2022.101625

Cited by 20 publications

(2 citation statements)

References 128 publications

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“…In addition, it has also been pointed out that depending on the temperature of the formed complexes, their crystallinity can be varied . The food industry has employed these complexes to encapsulate and deliver flavors, phenolic molecules, lipids, and fatty acids . For instance, to preserve the antioxidant activity of the benzoic acids and expand upon their uses in the food industry, Fan et al investigated the formation of thermostable inclusion complexes with four benzoic acids (gallic acid, gentisic acid, protocatechuic acid, and p-hydroxybenzoic acid) .…”

Section: Introductionmentioning

confidence: 99%

Experimental and Molecular Docking Studies on Enzyme-Driven Biohybrid-Inspired Micromotors Based on Amylose-b-(PEG-co-PBA) Inclusion Complexes

Madadi,

Khoee,

layegh

2024

Langmuir

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Amylose is a linear polysaccharide with a unique ability to form helical inclusion complexes with the appropriate guest components. Numerous studies have been conducted on encapsulation of bioactive compounds for various applications. In the biomedical field, biohybrid micro/nanomotors (MNMs) have emerged as innovative candidates due to their excellent biocompatible and biodegradable properties. This study was inspired by the biohybrid-and enzymatic-propelled MNMs and explored the potential of amylose inclusion complexes (ICs) in creating these MNMs. The study developed a new type of micromotor made from (PEG-co-PBA)-b-amylose. Nanoprecipitation, dimethyl sulfoxide (DMSO), and ultrasound-treated methods were employed to create spherical, thick crystalline, and rodbacterial-like morphologies, respectively. Candida antarctica lipase B (CALB) was used as the catalytic fuel to induce the motion by the enzymatic degradation of ester linkages in the polymeric segment. Optical microscopy was utilized to observe the motion of the motors following incubation with enzyme concentrations of 5, 10, and 20% (w/w). The results demonstrated that the velocity of the motors increased proportionally with the percentage of added enzyme. Additionally, a comprehensive molecular docking evaluation with PyRx software provided insight into the interaction of the CALB enzyme with polymeric moieties and demonstrated a good affinity between the enzyme and polymer in the binding site. This study provides novel insight into the design and development of enzymatically driven polymeric micromotors and nanomotors.

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Section: Introductionmentioning

confidence: 99%

Experimental and Molecular Docking Studies on Enzyme-Driven Biohybrid-Inspired Micromotors Based on Amylose-b-(PEG-co-PBA) Inclusion Complexes

Madadi,

Khoee,

layegh

2024

Langmuir

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“…The resulting inclusion compounds are known under the generic name of “V-amylose”. In these crystals, the guest molecules can be entrapped in the hydrophobic cavity of the amylose helices and/or between them. , This property can be used, for instance, to develop ingredients for functional foods or encapsulate weakly soluble compounds and subsequently release them under controlled conditions. − Determining the crystal structure of the complexes is thus crucial to understand such host–guest interactions.…”

Section: Introductionmentioning

confidence: 99%

Helical Inclusion Complexes of Amylose with Aromatic Compounds: Crystallographic Evidence for New V-Type Allomorphs

Ogawa

Grimaud

et al. 2022

Crystal Growth & Design

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Amylose, a mostly linear homopolymer of glucosyl units extracted from native starch granules, can form a large variety of so-called V-type host–guest complexes when cocrystallized with small hydrophobic molecules. Several allomorphs are known that contain six-, seven-, or eight-fold amylose single helices, the guest molecules being located in the helices, in-between, or both. The present report describes the crystal structure of model lamellar inclusion complexes prepared by crystallizing amylose from dilute aqueous solutions in the presence of three aromatic compounds, namely, napth-1-ol, salicylic acid, and quinoline. By adequately selecting the crystallization conditions (amylose chain length, mixing, and crystallization temperatures), each guest induced two allomorphs, characterized by transmission electron microscopy, X-ray and electron diffraction, and 13C CP/MAS solid-state NMR spectroscopy data. The three guests induced the formation of the tetragonal V8II allomorph, based on eightfold amylose single helices, whereas three other allomorphs were identified for the first time: V7III (with napht-1-ol) and V7IV (with quinoline), both based on orthorhombic unit cells containing sevenfold helices, and the monoclinic V8III (with salicylic acid). The results widen the family of known V-amylose allomorphs that may occur when starch is processed in the presence of various ingredients and additives.

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Smart nanomaterials in food formulations and enhancing the bioavailability of nutrients/nutraceuticals

Srivastava,

Srivastav,

Shanker

2024

Nanotechnology and Nanomaterials in the Agri-Food Industries

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Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods

Cited by 20 publications

References 128 publications

Experimental and Molecular Docking Studies on Enzyme-Driven Biohybrid-Inspired Micromotors Based on Amylose-b-(PEG-co-PBA) Inclusion Complexes

Experimental and Molecular Docking Studies on Enzyme-Driven Biohybrid-Inspired Micromotors Based on Amylose-b-(PEG-co-PBA) Inclusion Complexes

Helical Inclusion Complexes of Amylose with Aromatic Compounds: Crystallographic Evidence for New V-Type Allomorphs

Smart nanomaterials in food formulations and enhancing the bioavailability of nutrients/nutraceuticals

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