Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities

作者：Zhaoshuo Yu, Ying Tan, Sihao Luo, Jingru Zhou, Tianhao Xu, Jianqiao Zou, Lijing Ke, Yu Ji, Suyun Zhang, Jianwu Zhou, Pingfan Rao, Jiaxing Li · 发表于：npj Science of Food · 年份：2022 · DOI：10.1038/s41538-021-00118-y · 被引用次数：30 · 研究领域：Biochemical effects in animals、Tea Polyphenols and Effects、Dye analysis and toxicity

Abundant nanostructures have been constantly found in various foods, like vinegar, tea, coffee, and milk. However, these structures largely remain unexplored and even been eliminated for stability reasons in food industry. Here we report the isolation, characterization, and antioxidant activities of food nanoparticles (NPs) carrying polyphenols from Chinese rice vinegar. Using a gel-chromatography-based isolation protocol, the vinegar was separated into three major fractions. They were identified as spherical NPs (P1), lollipop-like NPs (P2) and spherical microparticles (P3) with average hydrodynamic diameter of 210, 245,1643 nm, separately. The former two fractions accounted for the major parts of dry matter in the vinegar. The P1-NPs fraction was composed of proteins, carbohydrates, and a high number of polyphenols (15 wt%), demonstrated potent antioxidant activity as determined by ABTS and ORAC assays. Moreover, they effectively quenched peroxyl free radicals in peritoneal macrophages and promoted cellular growth. The P2 fraction contained majority of organic acids, esters and mineral elements of the vinegar. It demonstrated the NPs are bioactive units of the rice vinegar, inspiring the development of novel functional nanomaterials with nutraceutical and pharmaceutical applications.