Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates

Omega-3 fatty acids and probiotic bacteria were co-encapsulated in a single whey protein isolate (WPI)-gum Arabic (GA) complex coacervate microcapsule. Tuna oil (O) and Lactobacillus casei 431 (P) were used as models of omega-3 and probiotic bacteria, respectively. The co-microcapsules (WPI-P-O-GA) and L.casei containing microcapsules (WPI-P-GA) were converted into powder by using spray and freeze drying. The viability of L.casei was significantly higher in WPI-P-O-GA co-microcapsules than in WPI-P-GA. The oxidative stability of tuna oil was significantly higher in spray dried co-capsules than in freeze dried ones.

Inhibition of HDAC3- and HDAC6-promoted survivin expression plays an important role in SAHA-induced autophagy and viability reduction in breast cancer cells

SAHA is a class I HDAC/HDAC6 co-inhibitor and an autophagy inducer currently undergoing clinical investigations in breast cancer patients. However, the molecular mechanism of action of SAHA in breast cancer cells remains unclear. In this study, we found that SAHA is equally effective in targeting cells of different breast cancer subtypes and tamoxifen sensitivity. Importantly, we found that down-regulation of survivin plays an important role in SAHA-induced autophagy and cell viability reduction in human breast cancer cells. SAHA decreased survivin and XIAP gene transcription, induced survivin protein acetylation and early nuclear translocation in MCF7 and MDA-MB-231 breast cancer cells. It also reduced survivin and XIAP protein stability in part through modulating the expression and activation of the 26S proteasome and heat-shock protein 90. Interestingly, targeting HDAC3 and HDAC6, but not other HDAC isoforms, by siRNA/pharmacological inhibitors mimicked the effects of SAHA in modulating the acetylation, expression, and nuclear translocation of survivin and induced autophagy in MCF7 and MDA-MB-231 cancer cells. Targeting HDAC3 also mimicked the effect of SAHA in up-regulating the expression and activity of proteasome, which might lead to the reduced protein stability of survivin in breast cancer cells. In conclusion, this study provides new insights into SAHA's molecular mechanism of actions in breast cancer cells. Our findings emphasize the complexity of the regulatory roles in different HDAC isoforms and potentially assist in predicting the mechanism of novel HDAC inhibitors in targeted or combinational therapies in the future.

Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria

The objective of the study was to determine optimum inlet and outlet air temperatures of spray process for producing co-microcapsules containing omega-3 rich tuna oil and probiotic bacteria L. casei. These co-microcapsules were produced using whey protein isolate and gum Arabic complex coacervates as shell materials. Improved bacterial viability and oxidative stability of omega-3 oil were used as two main criteria of this study. Three sets of inlet (130°C, 150°C, and 170°C) and outlet (55°C, 65°C, and 75°C) air temperatures were used in nine combinations to produce powdered co-microcapsule. The viability of L. casei, oxidative stability of omega-3 oil, surface oil, oil microencapsulation efficiency, moisture content, surface elemental composition and morphology of the powdered samples were measured. There is no statistical difference in oxidative stability at two lower inlet air temperatures (130°C and 150°C). However, there was a significant decrease in oxidative stability when higher inlet temperature (170°C) was used. The viability of L. casei decreased with the increase in the inlet and outlet air temperatures. There was no difference in the surface elemental compositions and surface morphology of powdered co-microcapsules produced under these nine inlet/outlet temperature combinations. Of the range of conditions tested the co-microcapsules produced at inlet-outlet temperature 130–65°C showed the highest bacterial viability and oxidative stability of omega-3 and having the moisture content of 4.93 ± 0.05% (w/w). This research shows that powdered co-microcapsules of probiotic bacteria and omega-3 fatty acids with high survival of the former and high stability against oxidation can be produced through spray drying.