Lu Liu

To develop intestinal-targeted microcapsules combining a medicine-food homology (MFH) complex with the ACE-inhibitory peptide IPP to enhance stability, achieve controlled release, and improve anti-hypertensive efficacy in an L-NAME–induced gestational hypertension rat model. Formulations were optimized by adjusting the complex-to-ACEIP ratio. Encapsulation efficiency, morphology, stability, and in vitro digestion were evaluated. Anti-hypertensive effects were assessed in L-NAME–treated pregnant rats by monitoring blood pressure, urinary protein, and renin–angiotensin system (RAS) biomarkers. The optimal 1:2 ratio showed the highest ACE-inhibitory activity. Spray-dried microcapsules reached 63.37% encapsulation efficiency, uniform morphology, and improved gastrointestinal stability. In vitro digestion showed intestinal-preferential release. In vivo, microcapsules significantly reduced L-NAME–induced hypertension and proteinuria, lowered angiotensin II, decreased ACE expression, and increased ACE2 levels. These microcapsules demonstrate enhanced stability, intestinal targeting, and strong RAS-modulating activity, effectively improving L-NAME–induced pregnancy hypertension and showing potential as a safe functional food ingredient for gestational hypertension management.

The manufacturing processes for infant formula disrupt the structure of phospholipid-coated milk fat globules, thereby impacting the physical stability of the system. In this study, either soybean phospholipids (SPs) or egg yolk phospholipids (EYPs) were incorporated into the milk system to reduce this damage, and their effects on the stability and fat globule structure of processed milk were examined. The findings revealed that the addition of phospholipids improved the physical stability and fat globule structure of different processed milk. In pasteurized milk, the stability constant of samples with phospholipids decreased from 0.42 to 0.37 compared to phospholipid-free milk, but no significant difference was found between the EYP and SP groups. In homogenized milk, adding EYPs resulted in a smaller particle size (870.35 nm versus 953.39 nm) and stability constant (0.28 versus 0.30) than the addition of SP. Moreover, homogenized milk added with EYPs exhibited a denser phospholipid interface film which led to a more intact fat globule structure. Consequently, the milk powder particles in the spray-dried milk supplemented with EYPs showed a more uniform distribution and smoother surface. These findings suggested that EYPs were superior to SPs in restructuring fat globules and enhancing newly formed fat globule stability during milk powder processing. This offers valuable insights for improving the physical and structural properties of dairy products, such as infant formula.

This study aimed to explore the lipid-lowering effect and the mechanism of action of the milk fat globule membrane (MFGM) in obese mice.