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Dive into the research topics where Qingrong Huang is active.

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Featured researches published by Qingrong Huang.


Journal of Food Science | 2010

Bioavailability and delivery of nutraceuticals using nanotechnology.

Qingrong Huang; Hailong Yu; Qiaomei Ru

Nanotechnology is an enable technology that has the potential to revolutionize agriculture and food systems. Driven by increasing consumer demand for healthy food products, researchers have been applying tools and knowledge in nanotechnology to address the issues relevant to food and nutrition. This concise review is mainly focused on nanoemulsions and polymer micelles-based delivery systems which have shown enhanced oral bioavailability and biological efficacies (that is, antiinflammation, anti-cancer, and so on) of different phytochemicals. Nanoemulsions are a class of extremely small droplets that appear to be transparent or translucent with a bluish coloration. They are usually in the range 50 to 200 nm but much smaller than the range (from 1 to 100 mum) for conventional emulsions. Nanoemulsion preparation, characterization, and bioavailability have been discussed. Curcumin nanoemulsions show 85% inhibition of TPA-induced mouse ear inflammation as well as the inhibition of cyclin D1 expression, while dibenzoylmethane (DBM) nanoemulsion shows about 3-fold increase in oral bioavailability compared to the conventional DBM emulsion. Biopolymer micelles show significantly improved water solubility/dispersibility and in vitro anti-cancer activity of phytochemicals. More research efforts are still needed for the understanding of the potential impacts of nanoencapsulated phytochemicals on the human body and environment to address the public concerns.


Food Chemistry | 2008

Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions.

Xiaoyong Wang; Yan Jiang; Yuwen Wang; Mou-Tuan Huang; Chi-Tang Ho; Qingrong Huang

High-speed and high-pressure homogenized O/W emulsions using medium chain triacylglycerols (MCT) as oil and Tween 20 as emulsifier, with mean droplet sizes ranging from 618.6nm to 79.5nm, have been successfully prepared. The enhanced anti-inflammation activity of curcumin encapsulated in O/W emulsions is evidenced by the mouse ear inflammation model. There is a 43% or 85% inhibition effect of 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced edema of mouse ear for 618.6nm and 79.5nm 1% curcumin O/W emulsions, respectively, but a negligible effect is found for 1% curcumin in 10% Tween 20 water solution.


Journal of Agricultural and Food Chemistry | 2012

Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions

Rong Liang; Shiqi Xu; Charles F. Shoemaker; Yue Li; Fang Zhong; Qingrong Huang

The mixture of peppermint oil (PO) with medium-chain triacylglycerol was emulsified in water and stabilized with a food-grade biopolymer, modified starch, to form PO nanoemulsions. The effects of emulsifying conditions including homogenization pressure, the number of processing cycles, and oil loading on the mean diameters and viscosities of nanoemulsions were characterized by dynamic light scattering, optical microscopy, and rheological measurements. The formulated PO nanoemulsions with mean diameters normally <200 nm showed high stability over at least 30 days of storage time. Their antimicrobial properties related to those of PO have also been evaluated by two assays, the minimum inhibitory concentration (MIC) and time-kill dynamic processes, against two Gram-positive bacterial strains of Listeria monocytogenes Scott A and Staphylococcus aureus ATCC 25923. Compared with bulk PO, the PO nanoemulsions showed prolonged antibacterial activities. The results suggest that the nanoemulsion technology can provide novel applications of essential oils in extending the shelf life of aqueous food products.


Journal of Agricultural and Food Chemistry | 2013

Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches

Rong Liang; Charles F. Shoemaker; Xiaoqing Yang; Fang Zhong; Qingrong Huang

Oil-in-water nanoemulsions stabilized by food-grade biopolymer emulsifiers (modified starches) were fabricated using high-pressure homogenization in an effort to improve the stability and bioaccessibility of β-carotene. Physicochemical and biological properties of β-carotene nanoemulsions were investigated considering the particle size, β-carotene retention, and in vitro digestion. During 30 days of storage at different conditions, the mean diameters of the emulsion systems were increased by 30-85%. The retention of β-carotene in nanoemulsions was significantly higher compared to that of the β-carotene dispersed in bulk oil. After in vitro digestion, the bioaccessibility of β-carotene was increased from 3.1% to 35.6% through nanoencapsulation. The results also indicated that modified starch with high dispersed molecular density led to a higher retention but lower bioaccessibility of β-carotene in nanoemulsions. This could be due to the thick and dense interfacial layer around the oil droplets. This result provides useful information for developing protection and delivery systems for carotenoids.


Journal of Agricultural and Food Chemistry | 2009

Engineering Zein Films with Controlled Surface Morphology and Hydrophilicity

Ke Shi; Jozef L. Kokini; Qingrong Huang

A new method to engineer zein films with controlled surface morphology and hydrophilicity has been developed. The resulting surface morphology and surface hydrophilicity have been studied by tapping mode atomic force microscopy (TP-AFM) and a combination of water contact angle measurements and X-ray photoelectron spectroscopy (XPS), respectively. Our AFM results revealed that zein films cast from acetic acid showed much smoother surfaces as compared to those cast from ethanol aqueous solutions. Furthermore, zein films of controlled hydrophilicity have been engineered through the use of UV/ozone treatment, which can efficiently decrease the water contact angles of zein films from approximately 80 degrees to less than 10 degrees within 130 s. XPS results suggest that the difference in surface hydrophilicity of zein films is due to the difference in surface elemental composition, and UV/ozone treatment converted some of the surface methyl groups mainly to carbonyl groups, therefore decreasing the water contact angles and increasing the surface hydrophilicity of zein films. This research opens up new opportunities of using zein as barrier materials and delivery vehicles for functional food ingredients, drugs, and dietary supplements.


Journal of Agricultural and Food Chemistry | 2010

Preparation of curcumin sub-micrometer dispersions by high-pressure homogenization.

Francesco Donsì; Yuwen Wang; Ji Li; Qingrong Huang

High-pressure homogenization (HPH) processing has been used to increase the water dispersity of curcumin, a popular spice and coloring and antioxidant agent, which shows anti-inflammatory and anti-cancer properties but poor water solubility and oral bioavailability. The optimized HPH treatment was achieved at the combined conditions of temperature at 2 degrees C, pressure at 150 MPa, and 10 HPH cycles. The mechanism behind the improved water dispersity of curcumin by HPH treatment was interpreted as a result of the reduced curcumin particle sizes and crystallinity caused by mechanical stresses, which were verified by particle size measurements, differential scanning calorimetry (DSC) and X-ray diffraction (XRD) results. Spray drying of maltodextrin (MD)-entrapped curcumin can also increase the water dispersity of curcumin. A combination of HPH treatment and spray drying using MD exhibits a faster curcumin dissolution while retaining a higher water dispersity of curcumin than curcumin prepared by either spray drying using MD alone or the combination of HPH and freeze-drying using MD, suggesting that the combination of HPH processing with spray drying would be an excellent processing method for curcumin-based functional food products.


Journal of Agricultural and Food Chemistry | 2013

Bioactive peptides/chitosan nanoparticles enhance cellular antioxidant activity of (-)-epigallocatechin-3-gallate.

Bing Hu; Yuwen Ting; Xiaoxiong Zeng; Qingrong Huang

(-)-Epigallocatechin-3-gallate (EGCG), one representative of the well-studied chemopreventive phytochemicals but with low bioavailability, was encapsulated in monodispersed nanoparticles that were assembled from bioactive caseinophosphopeptide (CPP) and chitosan (CS). The encapsulation efficiency of EGCG in CS-CPP nanoparticles ranged from 70.5 to 81.7%; meanwhile, the in vitro release of EGCG from CS-CPP nanoparticles was in a controllable manner. The EGCG-loaded CS-CPP nanoparticles exerted stronger activity of scavenging free radical than the free EGCG (p < 0.01) in the cellular antioxidant activity assay. Furthermore, cellular uptake of the EGCG-loaded CS-CPP nanoparticles was confirmed by the green fluorescence inside the human hepatocellular caricinoma (HepG2) cells, which was considered to play an important role in the improvement of the antioxidant activity of the nanoencapsulated EGCG. The results suggested that encapsulation of EGCG using CS-CPP nanoparticles should be a potential approach to enhance its antioxidant activity in biological systems.


Carbohydrate Polymers | 2012

Cellular uptake and cytotoxicity of chitosan–caseinophosphopeptides nanocomplexes loaded with epigallocatechin gallate

Bing Hu; Yuwen Ting; Xiaoxiong Zeng; Qingrong Huang

Epigallocatechin gallate (EGCG) was successfully encapsulated in novel nanocomplexes assembled from bioactive peptides, caseinophosphopeptides (CPPs), and chitosan (CS), a natural cationic polymer. Their particle sizes and surface charges were determined to be in the range of 150.0±4.3 nm and 32.2±3.3 mV respectively. Crosslinking between the -NH3+ groups of CS with the -P=O- and -COO- groups of CPP, as well as the hydrogen bonding were confirmed from the FTIR results. Atomic force microscopy (AFM) images showed that EGCG loaded CS-CPP nanocomplexes were spherical in shape. Maintaining the surface charge as high as +32.2 mV, crosslinking CS with peptides reduced the cytotoxicity of CS nanoparticles. In addition, cellular internalization of EGCG-loaded CS-CPP nanoparticles was confirmed from green fluorescence inside the Caco-2 cells. The process of nanoparticle uptake was dose and time dependent in the range of time and concentration studied. Furthermore, the intestinal permeability of EGCG using Caco-2 monolayer was enhanced significantly as delivered by nanoparticles, which indicated the promising elevation of EGCG bioavailability.


Journal of Agricultural and Food Chemistry | 2010

Encapsulation of epigallocatechin-3-gallate (EGCG) using oil-in-water (O/W) submicrometer emulsions stabilized by ι-carrageenan and β-lactoglobulin.

Qiaomei Ru; Hailong Yu; Qingrong Huang

Oil-in-water (O/W) submicrometer emulsions stabilized by ι-carrageenan and β-lactoglobulin were successfully prepared by high-pressure homogenization (HPH), with the goal to develop biocompatible carriers for the active component of green tea, epigallocatechin-3-gallate (EGCG). The effects of pressure and the number of cycles on the physical properties of emulsions, such as droplet sizes, microstructure, and rheological properties were investigated. The increase in both processing pressure and the number of HPH cycles resulted in a decrease in droplet sizes and viscosities. A submicrometer O/W emulsion with a droplet size of about 400 nm was used to encapsulate EGCG. The results showed that, when EGCG concentration was up to 0.5% in the emulsion, EGCG could be successfully encapsulated in the O/W emulsions stabilized by ι-carrageenan and β-lactoglobulin. Within 14 days, emulsion droplet sizes showed negligible changes. However, when EGCG concentration was >0.5%, significant instability of the O/W emulsions due to the binding between EGCG and β-lactoglobulin was observed, as evidenced by the largely increased droplet sizes from light scattering and the appearance of large aggregates in the optical images. Moreover, EGCG encapsulated in an O/W submicrometer emulsion revealed an enhanced in vitro anticancer activity compared to the free EGCG. This study provides a novel encapsulation formulation to increase the biological efficacy of EGCG.


Journal of Physical Chemistry B | 2011

Assembly of Bioactive Peptide–Chitosan Nanocomplexes

Bin Hu; S. S. Wang; Jinghong Li; X. X. Zeng; Qingrong Huang

The assembly of nanocomplexes from bioactive peptides, namely, caseinophosphopeptides (CPPs) and chitosan (CS), at physiological conditions and various CS/CPP mass ratios has been systematically studied using a combination of liquid chromatography-tandem mass spectrometry (LC-MS/MS), turbidimetric titration, dynamic light scattering (DLS), electrophoretic mobility (ζ-potential) measurements, transmission electron microscopy (TEM), and fluorescence spectroscopy. Peptides incorporated with CS forming nanoparticles were prepared and identified using LC-MS/MS. They were characterized by different amounts of clusters of phosphorylated seryl residues. At low salt concentrations, an increase in CS/CPP mass ratio shifted the critical pH(φ1) value, which was designated as the formation of CS/CPP nanocomplexes, as well as pH(max), which represents the neutralization of positive and negative charges at higher pH values. The sizes, charges, morphologies, binding mechanisms, and binding constants of the bioactive peptide-chitosan nanocomplexes were analyzed, and our results suggest that three processes are involved in nanocomplex formation: First, negatively charged CPPs absorb to positively charged CS molecular chains to form intrapolymer nanocomplexes saturated with CPPs (CPPNPs). Subsequently, the negatively charged CPPNPs are bridged by the addition of positively charged CS, resulting in the formation of nearly neutral associative biopolymer complexes. Finally, further addition of excess chitosan breaks down the bridges of associative complexes and causes the formation of positively charged isolated spherical nanocomplexes. The binding between the peptides and CS is mainly driven by electrostatic interactions with a binding constant of K(cs) = 4.6 × 10(4) M(-1). Phosphorylated groups and other negatively charged amino acids, such as aspartic acid (Asp) and glutamic acid (Glu), in the CPPs might be the dominant sites for interaction with -NH(3)(+) groups on the CS molecular chains.

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Yunqi Li

Chinese Academy of Sciences

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Tongfei Shi

Chinese Academy of Sciences

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Lijia An

Chinese Academy of Sciences

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Ji Li

Rutgers University

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Ran Zhang

Chinese Academy of Sciences

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