Decoding the Multi-Component Synergy of Fu Ling Yin Zi for Anti-Oxidative Stress Applications: Formulation...

Area of Science:

• Nutritional Science and Food Technology
• Pharmacology and Molecular Biology
• Biomedical Engineering

Background:

• Oxidative stress and dysphagia present significant challenges in personalized nutrition.
• Traditional dietary therapies like Fu Ling Yin Zi (FLYZ) show potential for health benefits.
• Developing dysphagia-friendly functional foods requires integrating therapeutic compounds with suitable food matrices.

Purpose of the Study:

• To investigate the synergistic effects of FLYZ components for antioxidant properties.
• To formulate a 3D-printed, dysphagia-friendly food incorporating FLYZ.
• To assess the bioaccessibility and antioxidant capacity of FLYZ in the 3D-printed food.

Main Methods:

• Response surface methodology for optimal FLYZ formulation.
• Network pharmacology and molecular docking to predict active compounds and targets.
• In vitro cellular assays and simulated digestion models.
• 3D food printing with a hydrogel matrix and IDDSI testing.

Main Results:

• Optimal FLYZ formulation identified at a 5:1:5 ratio of Poria cocos, Amygdalus communis, and Citrus reticulata.
• Predicted FLYZ active compounds may mitigate oxidative stress via multiple targets and pathways (e.g., AKT1/GSK3β/HIF-1α).
• In vitro assays confirmed FLYZ's antioxidant enzyme enhancement and ROS reduction.
• 3D-printed food achieved IDDSI level 4 (pureed/extremely thick) with excellent shape fidelity.
• Simulated digestion enhanced FLYZ polyphenol/flavonoid bioaccessibility and post-digestion antioxidant capacity.

Conclusions:

• FLYZ possesses significant antioxidant potential, targetable via specific molecular pathways.
• 3D food printing successfully created a dysphagia-friendly functional food with enhanced FLYZ bioaccessibility.
• This integrated approach advances personalized nutrition for individuals with oxidative stress and swallowing difficulties.