Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles

Xu, Wei; Jin, Weiping; Huang, Kunling; Huang, Lu; Lou, Yucui; Li, Juan; Liu, Xinfang; Li, Bin

doi:10.1016/j.ijbiomac.2018.05.187

Cited by 51 publications

(15 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The phenomenon was resulted from the partly denaturation during NPs preparation. It also found in the other protein during NPs fabrication through heat treatment (Liufeng et al, ; Xu, Jin, et al, ). After encapsulation of the Cur‐loaded Ly NPs did not show new absorption peak compared with Cur and Ly NPs.…”

Section: Resultsmentioning

confidence: 88%

See 1 more Smart Citation

Curcumin encapsulation and protection based on lysozyme nanoparticles

Cui

Zhou

Huang

et al. 2019

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

Curcumin possesses antioxidant, anti‐inflammatory, and other properties. However, this compound exhibits low bioavailability because of its poor solubility and stability. In this paper, lysozyme nanoparticles were fabricated through solvent evaporation, and then, the solubilization and protection capability of curcumin were investigated. Lysozyme nanoparticles were characterized by dynamic light scattering technique, atomic force microscopy, transmission electron microscopy, and Fourier transform infrared spectroscopy. The load capacity and stability in thermal environment were further explored. Results showed that the lysozyme nanoparticle displayed a spherical structure (127.9 ± 2.12 nm) with favorable distribution. The solubility of curcumin can increase to 22 μg/mL. After encapsulation by lysozyme nanoparticles, the retentive curcumin can reach up to 67.9% and 30.25% at 25°C and 50°C, respectively, significantly higher than that of free curcumin. Meanwhile, experiments on DPPH free radicals indicated the curcumin loaded by lysozyme nanoparticle possessed higher free radical scavenging activity than that of free curcumin with same treatments. The results confirmed that lysozyme nanoparticles exhibit potential applications in solubilizing and protecting the environment‐sensitive hydrophobic functional components.

show abstract

Section: Resultsmentioning

confidence: 88%

Section: Re Sults and Discussionmentioning

confidence: 93%

Curcumin encapsulation and protection based on lysozyme nanoparticles

Cui

Zhou

Huang

et al. 2019

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

“…The inorganic particles, such as metals, can easily be adsorbed onto it to form a stable emulsion without altering the interfacial tension. This is a Food and Drug Administration (FDA)-approved biopolymer for the food industry [2,3]. Zinc is an essential micronutrient and therefore extensively prescribed for its nutritional supplement in case of deficiency for human health.…”

Section: Introductionmentioning

confidence: 99%

Fabrication of Zinc Oxide-Xanthan Gum Nanocomposite via Green Route: Attenuation of Quorum Sensing Regulated Virulence Functions and Mitigation of Biofilm in Gram-Negative Bacterial Pathogens

et al. 2020

View full text Add to dashboard Cite

The unabated abuse of antibiotics has created a selection pressure that has resulted in the development of antimicrobial resistance (AMR) among pathogenic bacteria. AMR has become a global health concern in recent times and is responsible for a high number of mortalities occurring across the globe. Owing to the slow development of antibiotics, new chemotherapeutic antimicrobials with a novel mode of action is required urgently. Therefore, in the current investigation, we green synthesized a nanocomposite comprising zinc oxide nanoparticles functionalized with extracellular polysaccharide xanthan gum (ZnO@XG). Synthesized nanomaterial was characterized by structurally and morphologically using UV-visible spectroscopy, XRD, FTIR, BET, SEM and TEM. Subinhibitory concentrations of ZnO@XG were used to determine quorum sensing inhibitory activity against Gram-negative pathogens, Chromobacterium violaceum, and Serratia marcescens. ZnO@XG reduced quorum sensing (QS) regulated virulence factors such as violacein (61%), chitinase (70%) in C. violaceum and prodigiosin (71%) and protease (72%) in S. marcescens at 128 µg/mL concentration. Significant (p ≤ 0.05) inhibition of biofilm formation as well as preformed mature biofilms was also recorded along with the impaired production of EPS, swarming motility and cell surface hydrophobicity in both the test pathogens. The findings of this study clearly highlight the potency of ZnO@XG against the QS controlled virulence factors of drug-resistant pathogens that may be developed as effective inhibitors of QS and biofilms to mitigate the threat of multidrug resistance (MDR). ZnO@XG may be used alone or in combination with antimicrobial drugs against MDR bacterial pathogens. Further, it can be utilized in the food industry to counter the menace of contamination and spoilage caused by the formation of biofilms.

show abstract

“…It should be noted, however, that xanthan gum has been the most self‐assembled gum for food applications, such as the stabilization of enzymes (lysozyme) in nanocapsules for the development of emulsions (Xu, Jin, et al. , ; Xu, Li, et al., , ). Some other morphologies and applications suggested for self‐assembled xanthan gum within the food industry are given in Table .…”

Section: Scps In Foodmentioning

confidence: 99%

Self‐Assembled Carbohydrate Polymers for Food Applications: A Review

Valencia

Zare‬

Makvandi

et al. 2019

Comp Rev Food Sci Food Safe

114

View full text Add to dashboard Cite

The self‐assembled natural and synthetic polymers are booming. However, natural polymers obtained from native or modified carbohydrate polymers (CPs), such as celluloses, chitosan, glucans, gums, pectins, and starches, have had special attention as raw material in the manufacture of self‐assembled polymer composite materials having several forms: films, hydrogels, micelles, and particles. The easy manipulation of the architecture of the CPs, as well as their high availability in nature, low cost, and being sustainable and green polymers have been the main positive points in the use of them for different applications. CPs have been used as building blocks for composite structures, and their easy orientation and ordering has given rise to self‐assembled CPs (SCPs). These macromolecules have been little studied for food applications. Nonetheless, their research has grown mainly in the last 5 years as encapsulated food additive wall materials, food coatings, and edible films. The multifaceted properties (systems sensitive to pH, temperature, ionic strength, types of ions, mechanical force, and enzymes) of these devices are leading to the development of advanced food materials. This review article focused on the analysis of SCPs for food applications in order to encourage other research groups for their preparation and implementation.

show abstract

Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles

Cited by 51 publications

References 36 publications

Curcumin encapsulation and protection based on lysozyme nanoparticles

Curcumin encapsulation and protection based on lysozyme nanoparticles

Fabrication of Zinc Oxide-Xanthan Gum Nanocomposite via Green Route: Attenuation of Quorum Sensing Regulated Virulence Functions and Mitigation of Biofilm in Gram-Negative Bacterial Pathogens

Self‐Assembled Carbohydrate Polymers for Food Applications: A Review

Contact Info

Product

Resources

About