Antarctic krill oil high internal phase Pickering emulsion stabilized by bamboo protein gels and the anti-inflammatory effect in vitro and in vivo
International audience This study aims to introduce a high internal phase Pickering emulsion (HIPPE) stabilized by bamboo fungus protein gel particles (BGPs), incorporating Antarctic krill oil (KO), as a new delivery formulation to enrich the application of KO. The appropriate proportion of KO (2:8)...
Published in: | Journal of Functional Foods |
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Main Authors: | , , , , , , , |
Other Authors: | , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
HAL CCSD
2022
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Subjects: | |
Online Access: | https://hal.science/hal-03685322 https://hal.science/hal-03685322/document https://hal.science/hal-03685322/file/1-s2.0-S1756464622002043-main.pdf https://doi.org/10.1016/j.jff.2022.105134 |
Summary: | International audience This study aims to introduce a high internal phase Pickering emulsion (HIPPE) stabilized by bamboo fungus protein gel particles (BGPs), incorporating Antarctic krill oil (KO), as a new delivery formulation to enrich the application of KO. The appropriate proportion of KO (2:8) contributed to HIPPE stabilization (φ = 80%). At pH 11, strong electrostatic interaction tended to produce KO-HIPPE with small droplet and homogeneous size (1.5 μm). BGPs dosage either under (0.5%) or high (2.0%) was prone to the destabilization of KO-HIPPE. In vitro studies indicated that KO-HIPPE had no effect on cell viability and suggested the safety and anti-inflammatory effect. In vivo studies showed that KO-HIPPE treatment could improve the clinical symptoms, suppress the overexpression of the pro-inflammatory cytokines (TNF-α and IL-6) and protect the intestinal barrier with function. The findings demonstrated that the HIPPE stabilized on BGPs had excellent loading efficiency of KO and good security, stability and functional activity. |
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