Soliman Tarek N, Mohammed Dina Mostafa, El-Messery Tamer M, Elaaser Mostafa, Zaky Ahmed A, Eun Jong-Bang, Shim Jae-Han, El-Said Marwa M
Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt.
Department of Nutrition and Food Sciences, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt.
Front Nutr. 2022 Jun 29;9:929977. doi: 10.3389/fnut.2022.929977. eCollection 2022.
Plant-derived phenolic compounds have numerous biological effects, including antioxidant, anti-inflammatory, and neuroprotective effects. However, their application is limited because they are degraded under environmental conditions. The aim of this study was to microencapsulate plant phenolic extracts using a complex coacervation method to mitigate this problem. Red beet (RB), broccoli (BR), and spinach leaf (SL) phenolic extracts were encapsulated by complex coacervation. The characteristics of complex coacervates [zeta potential, encapsulation efficiency (EE), FTIR, and morphology] were evaluated. The RB, BR, and SL complex coacervates were incorporated into an ultrafiltered (UF) cheese system. The chemical properties, pH, texture profile, microstructure, and sensory properties of UF cheese with coacervates were determined. In total, 54 male Sprague-Dawley rats were used, among which 48 rats were administered an oral dose of AlCl (100 mg/kg body weight/d). Nutritional and biochemical parameters, including malondialdehyde, superoxide dismutase, catalase, reduced glutathione, nitric oxide, acetylcholinesterase, butyrylcholinesterase, dopamine, 5-hydroxytryptamine, brain-derived neurotrophic factor, and glial fibrillary acidic protein, were assessed. The RB, BR, and SL phenolic extracts were successfully encapsulated. The RB, BR, and SL complex coacervates had no impact on the chemical composition of UF cheese. The structure of the RB, BR, and SL complex coacervates in UF cheese was the most stable. The hardness of UF cheese was progressively enhanced by using the RB, BR, and SL complex coacervates. The sensory characteristics of the UF cheese samples achieved good scores and were viable for inclusion in food systems. Additionally, these microcapsules improved metabolic strategies and neurobehavioral systems and enhanced the protein biosynthesis of rat brains. Both forms failed to induce any severe side effects in any experimental group. It can be concluded that the microencapsulation of plant phenolic extracts using a complex coacervation technique protected rats against AlCl3-induced neuroinflammation. This finding might be of interest to food producers and researchers aiming to deliver natural bioactive compounds in the most acceptable manner (i.e., food).
植物源酚类化合物具有多种生物学效应，包括抗氧化、抗炎和神经保护作用。然而，它们的应用受到限制，因为它们在环境条件下会降解。本研究的目的是使用复凝聚法对植物酚类提取物进行微囊化，以缓解这一问题。用复凝聚法对红甜菜（RB）、西兰花（BR）和菠菜叶（SL）酚类提取物进行包囊。评估了复凝聚物的特性[ζ电位、包封率（EE）、傅里叶变换红外光谱（FTIR）和形态]。将RB、BR和SL复凝聚物加入超滤（UF）奶酪体系中。测定了含有复凝聚物的UF奶酪的化学性质、pH值、质地剖面、微观结构和感官特性。总共使用了54只雄性Sprague-Dawley大鼠，其中48只大鼠口服给予AlCl（100mg/kg体重/天）。评估了包括丙二醛、超氧化物歧化酶、过氧化氢酶、还原型谷胱甘肽、一氧化氮、乙酰胆碱酯酶、丁酰胆碱酯酶、多巴胺、5-羟色胺、脑源性神经营养因子和胶质纤维酸性蛋白在内的营养和生化参数。RB、BR和SL酚类提取物成功包囊。RB、BR和SL复凝聚物对UF奶酪的化学成分没有影响。UF奶酪中RB、BR和SL复凝聚物的结构最稳定。使用RB、BR和SL复凝聚物可使UF奶酪的硬度逐渐提高。UF奶酪样品的感官特性得分良好，可用于食品体系。此外，这些微胶囊改善了代谢策略和神经行为系统，并增强了大鼠大脑的蛋白质生物合成。两种形式在任何实验组中均未引起任何严重的副作用。可以得出结论，使用复凝聚技术对植物酚类提取物进行微囊化可保护大鼠免受AlCl3诱导的神经炎症。这一发现可能会引起食品生产商和研究人员的兴趣，他们旨在以最可接受的方式（即食品）递送天然生物活性化合物。
