Progress 04/15/17 to 08/31/20
Outputs
Target Audience:The audience reached during this reporting period included students, researchers, scientists, as well as professional from food industry. The research outcome of this project resulted in two peer-reviewed publications in the top-tier food science journals, so that scientists and professionals can read and be aware of our research. Two poster presentations weresubmitted to 2020 IFT Annual Meeting, but due to the pandemic of COVID-19, the Annual Meeting was cancelled. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two undergraduate students conducted literature search and summarized the findings from current database on a wide range of research papers and one graduate student presented the summarized findings in an ACS (American Chemical Society) meeting during fall 2019. How have the results been disseminated to communities of interest?We have published two perspective articles on the topic of encapsulation and nano-delivery of nutrients using food biopolymer and lipid-based nanocomplex nanoparticles in top-tier food science and chemistry journals, as well as an oral presentation during ACS (American Chemical Society) Annual Meeting in 2019 Fall. However, other scheduled activities were canceled due to the COVID-19 pandemic. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
During past year, we have completed two animal trials aiming to investigate the bioavailability of ASTN-encapsulated in lipid-polymer hybrid nanoparticles. Nevertheless, we were unable to detect the noticeable level of ASTN after oral gavage of nanoparticles dispersion using mice model. Therefore, we have had comprehensively re-visited the entire preparation process and re-designed the nanoparticles formulation, as well as summarized the detail underlying principles and fundamental knowledge to improve our understanding on how nanoparticles could improve the bioavailability of nanoparticles. We disseminated our perspectives to the public in two separate review articles in top food science journals.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Luo, Y. (2020). Perspectives on Important Considerations in Designing Nanoparticles for Oral Delivery Applications in Food. Journal of Agriculture and Food Research, 100031.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Luo, Y., Wang, Q., & Zhang, Y. (2020). Biopolymer-Based Nanotechnology Approaches To Deliver Bioactive Compounds for Food Applications: A Perspective on the Past, Present, and Future. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.0c00277
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
https://tpa.acs.org/abstract/acsnm258-3212825/development-of-gi-stable-lipidpolymer-hybrid-nanoparticles-for-potential-oral-delivery-of-astaxanthin
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Progress 04/15/18 to 04/14/19
Outputs
Target Audience:The audience reached during this reporting period included students, researchers, scientists, as well as professional from food industry. The research outcome of this project resulted in two peer-reviewed publications in the top-tier food science journals, so that scientists and professionals are able to read and be aware of our research. Two oral and one poster presentations were presented during the 2018 IFT Annual Meeting. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two undergraduate students were recruited to assist graduate students to conduct the research project in the past year. The undergraduate students not only received hands-on experience on research but also learned how to design experiment and write scientific papers. The research outcomes were presented publicly during 2018 IFT Annual meeting and the graduate students learned presentation skills. Two publications were also published in scientific journals co-authored by the graduate students. One undergraduate student was recruited to work on this project during the summer 2018. How have the results been disseminated to communities of interest?Two peer-reviewed papers were published for dissemination of research outcomes to a broad scientific community. Also, one poster and two oral presentations were presented during 2018 IFT Annual Meeting to reach a broader audience from food industries and professionals, in addition to scientists and researchers in the field of food and nutrition. What do you plan to do during the next reporting period to accomplish the goals?In the next year, we will continue to explore the delivery application of as-prepared solid lipid-polymer hybrid nanoparticles and will potentially test their biological efficacy on improving oral bioavailability of astaxanthin in animal model.
Impacts
What was accomplished under these goals?
In this study, an innovative oral delivery system, solid lipid-polymer hybridnanoparticles(SLPN), was prepared from all-natural biomaterials without use of synthetic surfactants, toxic chemicals, or organic solvents. SLPN were comprised of three components, solid lipid nanoparticles (SLN) as the inner core, bovine serum albumin (BSA)-dextran (BD) conjugate obtained throughMaillard reactionas natural emulsifier anchored on the surface of SLN, andpectinas the secondary polymeric coating. Six types of solid lipids, including two glycerides and foursaturated fatty acids, were comprehensively tested for their applicability to prepare SLN core and their compatibility with polymeric shells to form SLPN. SLPN prepared with glycerides exhibited superiorcolloidal properties, including smaller particle size, narrower size distribution, and better stability under simulated gastrointestinal fluids, compared to those prepared withfatty acids. Hydrophobic interactions were the driving force to form SLPN with BD conjugate, while pectin coating afforded greater surface hydrophilicity responsible for exceptional colloidal stability under gastrointestinal conditions. SLPN demonstrated highencapsulationefficiency and controlled releaseof curcumin, with glycerides as lipid core being more desirable than those prepared with fatty acids. Fluorescence microscope images revealed that encapsulation in SLPN significantly facilitated cellular uptake of curcumin by Caco-2 cells without any cytotoxicity. Then, we further adopteda novel preparation strategyto fabricate GI-stable SLPN through in situ conjugation between oxidized dextran and bovine serum albumin. Effects of molecular weight of dextran (20, 40, 75, and 150 kDa), conjugation temperature (65 °C, 75 °C, and 85 °C), and time (30, 60, 120 min) on the particulate characteristics and stability were comprehensively investigated and optimized. As heating temperature increased from 65 °C to 75 °C, the particle size of SLPN increased from 139 to 180 nm with narrow size distribution, but when the temperature reached 85 °C severe aggregation was observed after 60 min. SLPN prepared with 40 kDa oxidized dextran under 85 °C/30 min heating condition exhibited excellent GI stability with no significant changes in particle size and PDI after incubation in simulated GI fluids. The prepared SLPN were then used to encapsulate astaxanthin, and after encapsulation itsantioxidant activitywas dramatically enhanced in aqueous condition and a sustained release was achieved in simulated GI fluids. Therefore, the SLPN developed during last year have been demonstrated asa promising oral delivery system for lipophilic compounds, such as astaxanthin.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Wang T, Lee JY, Luo Y. Solid lipidpolymer hybrid nanoparticles by in situ conjugation for oral delivery of astaxanthin. Journal of Agricultural and Food Chemistry, 2018, 66, 9473-9480.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Wang T, Bae M, Lee JY, Luo Y. Solid lipid-polymer hybrid nanoparticles prepared with natural biomaterials: A new platform for oral delivery of lipophilic bioactives. Food Hydrocolloids, 2018, 84, 581-592.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Wang T, Luo Y: Development of surfactant-, crosslinker-, and organic solvent-free lipid-polymer hybrid nanoparticles for oral delivery of hydrophobic nutrients. Oral Presentation at Institute of Food Technologists (IFT) Annual Meeting, July 2018, Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Wang T, Luo Y: Preparation of lipid-polymer hybrid nanoparticles with in situ conjugation process as a potential oral delivery system. Oral Presentation at Institute of Food Technologists (IFT) Annual Meeting, July 2018, Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Wang T, Luo Y: Surfactant-, crosslinker-, and organic solvent-free preparation of highly GI stable lipid-polymer hybrid nanoparticles for oral delivery applications. Poster Presentation at Institute of Food Technologists (IFT) Annual Meeting, July 2018, Chicago, IL.
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Progress 04/15/17 to 04/14/18
Outputs
Target Audience:The target audiences researched this reporting period included students, researchers, scientists, as well as professionals from food industry. The research outcome of this project resulted in two peer-reviewed publications in the top-tier food science journals, so that the scientists and professionals are able to read and be aware of our research. Five poster presentations were submitted to the 2018 IFT Annual Meeting. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Two undergraduate students were recruited to assist graduate students with conducting research in the past year. The undergraduate students received professional training on how to conduct scientific research and write academic papers. The research outcome will be presented at 2018 IFT Annual Meeting and the graduate students received presentation skill training. Graduate students authored two publications based on the results from this research project. One undergraduate student was recruited to work on this project during the summer 2017 and the student was the recipient of Bridging the Gap fellowship program funded by USDA. How have the results been disseminated to communities of interest?Two peer-reviewed papers were published for dissemination of this research to a broad scientific community. Poster and oral presentations are expected at the 2018 IFT Annual Meeting to disseminate this research to the food industry, scientists, researchers and students. What do you plan to do during the next reporting period to accomplish the goals?In the next year, we will continue to explore the delivery potentials of as-developed solid lipid nanoparticles and will encapsulate astaxanthin into these nanoparticles. The physicochemical properties of astaxanthin will be studied after encapsulation. The astaxanthin-loaded nanoparticles will be dried by spray drying to check their suitability for fortification into the diet in the future.
Impacts
What was accomplished under these goals?
During the past year, we developed a new and novel organic solvent-free and synthetic surfactant-free method to prepare stable multilayer-coated solid lipid nanoparticles usingstearic acid, sodium caseinate and pectin, as well as water. Melted stearic acid was directly emulsified into an aqueous phase containing caseinate and pectin, followed by pH adjustment and thermal treatment to induce the formation of a compact and dense polymeric coating which stabilized solid lipid nanoparticles. The preparation procedures and formulations were comprehensively optimized. The as-prepared particles were also characterized by an array of instruments, to study their physical and chemical properties. Our results indicated that the solid lipid nanoparticles prepared by this innovative method had superior properties over the traditional lipid particles prepared in parallel as control. Then, we investigated effects of different loading methods on the encapsulation capability of these solid lipid nanoparticles, using curcumin as a model compound that is low cost but has similar properties to astaxanthin. By varying different preparation parameters, including pH condition, heating temperature, mixing model compound with aqueous phase directly or using ethanol, we were able to optimize the loading methods and developed the most appropriate procedure to prepare multilayer-coated lipid particles for encapsulation of lipophilic bioactive compounds.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Xue J, Wang T, Hu Q, Zhou M, Luo Y. 2017. A novel and organic solvent-free preparation of solid lipid nanoparticles using natural biopolymers as emulsifier and stabilizer. International Journal of Pharmaceutics, 531(1), 59-66.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Xue J, Wang T, Hu Q, Zhou M, Luo Y. 2018. Insight into natural biopolymer-emulsified solid lipid nanoparticles for encapsulation of curcumin: Effect of loading methods. Food Hydrocolloids, 79, 110-116.
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