Engineering probiotics-derived membrane vesicles for encapsulating fucoxanthin: evaluation of stability, bioavailability, and biosafety-Reference-Cited by-同舟云学术

Engineering probiotics-derived membrane vesicles for encapsulating fucoxanthin: evaluation of stability, bioavailability, and biosafety

Published:2023 Issue:8 Volume:14 Page:3475-3487
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liang Duo¹²³^ORCID,Liu Chenyue¹²³,Li Jiaxuan¹²³,Li Yu¹²³,Li Jiashu¹²³,Tan Mingqian¹²³^ORCID,Su Wentao¹²³^ORCID

Affiliation:

1. Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China

2. National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China

3. State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China

Abstract

Schematic diagram of the fabrication of membrane vesicles for improving the stability and enhancing the absorption and oral biosafety of fucoxanthin.

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

National Science Fund for Distinguished Young Scholars

Liaoning Revitalization Talents Program

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO04116B

Reference45 articles.

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4. Anti-inflammatory effect of fucoxanthin derivatives isolated from Sargassum siliquastrum in lipopolysaccharide-stimulated RAW 264.7 macrophage

5. High fucoxanthin wakame (Undaria pinnatifida) prevents tumor microenvironment formation in an AOM/DSS mouse carcinogenic model

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