Alleviation effect of lutein Pickering emulsion formed by casein-dextran conjugates through Maillard reaction against blue light retinal degeneration.

With the increasing prevalence of electronic devices, awareness of the risks linked to blue light exposure has significantly heightened. Lutein, a powerful antioxidant, safeguards eye tissue by filtering blue light, while supplementation with docosahexaenoic acid (DHA) enhances retinal function. Adequate intake of these nutrients can help reduce the potential damage from prolonged blue light exposure.

Biological activity, limitations and steady-state delivery of functional substances for precision nutrition.

Food-related functional substances with biological activity serve as a crucial material foundation for achieving precision nutrition, which has gained increasing attraction in regulating physiological functions, preventing chronic diseases, and maintaining human health. Nutritional substances typically include bioactive proteins, peptides, polysaccharides, polyphenols, functional lipids, carotenoids, probiotics, vitamins, saponins, and terpenes. These functional substances play an essential role in precise nutrition.

Protection effect of lutein-loaded Pickering emulsion prepared ultrasound-assisted Maillard reaction conjugates on dry age-related macular degeneration.

Age-related macular degeneration (AMD) is a prominent cause of vision loss among the elderly, and the treatment options for dry AMD (dAMD) are severely limited. Lutein has a favorable effect on the treatment of dAMD. Algae oil, rich in docosahexaenoic acid (DHA), is considered an effective intervention for eye diseases.

Preparation of Lutein Nanoparticles by Glycosylation of Saccharides and Casein for Protecting Retinal Pigment Epithelial Cells.

Age-related macular degeneration (AMD), a leading cause of visual impairment in the aging population, lacks effective treatment options due to a limited understanding of its pathogenesis. Lutein, with its strong antioxidant properties and ability to mitigate AMD by absorbing ultraviolet (UV) rays, faces challenges related to its stability and bioavailability in functional foods. In this study, we aimed to develop delivery systems using protein-saccharide conjugates to enhance lutein delivery and protect adult retinal pigment epithelial (ARPE-19) cells against sodium iodate (NaIO)-induced damage.

Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers.

The growing prevalence of dysphagia among the aging population presents a significant challenge. Many highly nutritious foods, like salmon, are often unsuitable for the elderly due to their firm texture when heated. To address this concern, a combination of salmon myofibrillar protein (SMP), Konjac glucomannan (KGM), and different emulsion fillers-such as oil droplets, octenyl succinic anhydride (OSA)-modified potato starch emulsion, and high methoxylated pectin (HMP) emulsions-was selected to enhance the network of salmon protein gels with the aims to create potential applications as dysphagia-friendly foods.

Change of Cell Toxicity of Food-Borne Nanoparticles after Forming Protein Coronas with Human Serum Albumin.

Nanoparticles (NPs) can form protein coronas with plasma proteins after entering the biological environment due to their surface adsorption ability. In this study, the effects of protein coronas of roast squid food-borne nanoparticles (FNPs) with human serum albumin (HSA) on the HepG-2 and normal rat kidney (NRK) cells were investigated. The hydrodynamic diameters of the HSA and HSA-FNPs were 8 and 13 nm, respectively.

Interaction of Carbon Dots from Grilled Spanish Mackerel with Human Serum Albumin, γ-Globulin and Fibrinogen.

The potential biological effects of food-borne carbon dots (FCDs) generated during food heating procedures on human health has received great attention. The FCDs will be inevitably exposed to blood proteins along with our daily diet to produce unknown biological effects. In this study, the interaction between FCDs extracted from grilled Spanish mackerel and three main types of human plasma proteins including human serum albumin (HSA), human γ-globulin (HGG) and human fibrinogen (HF) was reported.

Construction and evaluation of an iron delivery system by ultra-small nanoparticles from roast sturgeon (Acipenser schrenckiid).

Nanoparticles were extensively applied as carriers for bioactive compound delivery to improve their bio-availability. In this study, we developed novel water-soluble and ultra-small food-borne nanoparticles (FNs) from roasting sturgeon as carriers for Fe(ii) delivery. The molecular interactions between FNs and Fe(ii) ions, and the digestion and absorption of the FN-Fe(ii) complex through the gastrointestinal system were investigated.

Toxicity Alleviation of Carbon Dots from Roast Beef after the Formation of Protein Coronas with Human Serum Albumin.

The unique properties of nanoparticles produced during food thermal processing have attracted considerable attention. In this study, the formation of protein coronas of fluorescent carbon dots (CDs) in roast beef with human serum albumin (HSA) and the corona effect on toxicity were reported. The CDs were roughly spherical with a size in the range of 1-5 nm, which were mainly composed of carbon (68.

Protein corona formation of human serum albumin with carbon quantum dots from roast salmon.

When food-borne nanoparticles enter biological systems, they can interact with various proteins to form protein coronas, which can affect their physicochemical properties and biological identity. In this study, the protein corona formation of carbon quantum dots (CQDs) from roast salmon with human serum albumin (HSA) was explored. Furthermore, the biological identity of the HSA-CQD coronas, in relation to cell apoptosis, energy, glucose and lipid metabolism and acute toxicity in mice, was also investigated.

Nanocorona Formation between Foodborne Nanoparticles Extracted from Roast Squid and Human Serum Albumin.

Foodborne nanoparticles (FNPs) produced by roasting have attracted the attention of people, owing to their safety risk to body health. Herein, we reported the formation, physicochemical properties, elemental composition, biodistribution, and binding with human serum albumin (HSA) of FNPs extracted from roast squid. The results showed that the FNP size gradually decreased from 4.

Biocompatible fluorescent carbon dots derived from roast duck for in vitro cellular and in vivo C. elegans bio-imaging.

Biocompatible fluorescent carbon dots (CDs) were prepared via a simple and green route using duck breasts as a natural carbon source. The CDs from duck breasts were well dispersed, and their mean particle size decreased from 2.59 to 1.