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Colloidal Nanoparticles Isolated from Duck Soup Exhibit Antioxidant Effect on Macrophages and Enterocytes

文献类型： 外文期刊

作者： Xu, Ligen 1 ; Duan, Mingcai 1 ; Cai, Zhaoxia 3 ; Zeng, Tao 2 ; Sun, Yangying 1 ; Cheng, Shuang 1 ; Xia, Qiang 1 ; Zhou, Changyu 1 ; He, Jun 1 ; Lu, Lizhi 2 ; Pan, Daodong 1 ;

作者机构： 1.Ningbo Univ, Coll Food & Pharmaceut Sci, Key Lab Anim Prot Food Deep Proc Technol Zhejiang, Ningbo 315832, Peoples R China

2.Inst Anim Husb & Vet Sci, Zhejiang Acad Agr Sci, Hangzhou 310021, Peoples R China

3.Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Hubei Hongshan Lab, Wuhan 430070, Peoples R China

4.Ningbo Univ, Zhejiang Malaysia Joint Res Lab Agr Prod Proc & Nu, Ningbo 315832, Zhejiang, Peoples R China

关键词： duck soup; colloidal nanoparticles; RAW 264; 7; Caco-2; antioxidant effect

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 5 期

页码：

收录情况： SCI

摘要： Food-derived colloidal nanoparticles (CNPs) have been found in many food cooking processes, and their specific effects on human health need to be further explored. Here, we report on the successful isolation of CNPs from duck soup. The hydrodynamic diameters of the obtained CNPs were 255.23 +/- 12.77 nm, which comprised lipids (51.2%), protein (30.8%), and carbohydrates (7.9%). As indicated by the tests of free radical scavenging and ferric reducing capacities, the CNPs possessed remarkable antioxidant activity. Macrophages and enterocytes are essential for intestinal homeostasis. Therefore, RAW 264.7 and Caco-2 were applied to establish an oxidative stress model to investigate the antioxidant characteristics of the CNPs. The results showed that the CNPs from duck soup could be engulfed by these two cell lines, and could significantly alleviate 2,2 '-Azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced oxidative damage. It indicates that the intake of duck soup is beneficial for intestinal health. These data contribute to revealing the underlying functional mechanism of Chinese traditional duck soup and the development of food-derived functional components.

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