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Chen Y, Zhang Z, Chen Y, Li T, Zhang W. The role of fat content in coconut milk: Stability and digestive properties. Food Chem 2024; 446:138900. [PMID: 38428074 DOI: 10.1016/j.foodchem.2024.138900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/24/2024] [Accepted: 02/27/2024] [Indexed: 03/03/2024]
Abstract
The fat in coconut milk contributes to unique flavour, while increasing fat content affects stability of the coconut milk. In this study, coconut water and fat were separated, recombined, and homogenized to obtain coconut milk with different fat contents (0-20 %). Emulsifying properties, stability, and digestibility of coconut milk with different fat contents were comprehensively evaluated. The results showed that as the fat content increased from 0 to 20 %, the droplet size increased from 2.18 to 4.70 μm and the viscosity showed an increasing trend. During storage and freeze-thaw, coconut milk with 5 % and 10 % fat content showed excellent stability. In addition, coconut milk with 10 % fat content had superior fat digestibility, which was related to high affinity of pancrelipase. In short, this study revealed that fat content below 10 % can withstand environmental factors such as storage, lipid oxidation, and freeze-thaw, which can be accurately developed as coconut milk products.
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Affiliation(s)
- Yang Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zihan Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yile Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Tian Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, Hainan 570228, China.
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2
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Gao K, Liu T, Zhang Q, Wang Y, Song X, Luo X, Ruan R, Deng L, Cui X, Liu Y. Stabilization of emulsions prepared by ball milling and cellulase treated pomelo peel insoluble dietary fiber: Integrity of porous fiber structure dominates the stability. Food Chem 2024; 440:138189. [PMID: 38100965 DOI: 10.1016/j.foodchem.2023.138189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 11/16/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
Emulsion gels from the pomelo peel insoluble dietary fiber (PIDF) were developed. The emulsification potentials of PIDFs subjected to various degrees of ball milling (M-PIDFs), cellulase hydrolysis (C-PIDF), and cellulase hydrolysis followed by ball milling (CM-PIDFs) were evaluated. Emulsions prepared by M-PIDFs for different lengths of ball milling time exhibited similar stability characteristics, confirming that M-PIDF emulsion stability might be determined by the three-dimensional structure formed by M-PIDF stacking and oil droplet capture. C-PIDF had characteristics resembling those of Pickering particles. CM-PIDF emulsions got destabilized with ball milling time prolongation. Interface tension and particle size of C/CM-PIDF decreased gradually during ball milling. Rheological and fluorescence microscopy results revealed that the intact internal crosslinking structure frameworks were disrupted in CM-PIDF emulsions. Therefore, intact fiber-based networks, rather than small particle size or low interfacial tension, determine the stability of PIDF emulsions. This study deepens the understanding of PIDF as a clean emulsifier.
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Affiliation(s)
- Kaili Gao
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China; Key Laboratory of Plant Resources and Biodiversity of Jiangxi Province, Jingdezhen University, Jingdezhen 333000, China
| | - Tongying Liu
- Jiangxi Maternal and Child Health Hospital, Nanchang Jiangxi 330006, China
| | - Qi Zhang
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Yunpu Wang
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Xiaoxiao Song
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Xuan Luo
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Roger Ruan
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China; Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul MN 55108, USA
| | - Le Deng
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Xian Cui
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Yuhuan Liu
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China.
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3
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Wu Z, Fan J, Hu J, Xie W, Sun S, Hu S, Li C, Wang Z, Ituen E. Temperature-responsive salt-resistant poly(sulfobetaine methacrylate)-based emulsifiers for heavy oils. Int J Biol Macromol 2024; 268:131977. [PMID: 38692540 DOI: 10.1016/j.ijbiomac.2024.131977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 04/26/2024] [Accepted: 04/28/2024] [Indexed: 05/03/2024]
Abstract
The emulsions prepared with most currently reported emulsifiers are stable only at room temperature and are susceptible to demulsification at higher temperatures. This thermal instability prevents their use in high-temperature and high-salt environments encountered oilfield extraction. To address this issue, in this study, two temperature-responsive emulsifiers, PSBMA and CS-PSBMA, were synthesized. Both emulsifiers exhibited the ability to form stable emulsions within the temperature range of 60-80 °C and undergo demulsification at 20-40 °C. A comprehensive investigation was conducted to assess the impact of emulsifier concentration, water-to-oil ratio, and salt ion concentration on the stability of emulsions formed by these two emulsifiers. The results demonstrated their remarkable emulsification capabilities across diverse oil phases. Notably, the novel emulsifier CS-PSBMA, synthesized through the grafting chitosan (CS) onto PSBMA, not only exhibits superior emulsion stability and UCST temperature responsiveness but also significantly enhanced the salt resistance of the emulsion. Remarkably, the emulsion maintained its stability even in the presence of monovalent salt ions at concentrations up to 2 mol/L (equivalent to a mineralization level of 1.33 × 105 mg/L in water) and divalent salt ions at concentrations up to 3 mol/L (equivalent to a mineralization level of 2.7 × 105 mg/L in water). The emulsions stabilized by both emulsifiers are resilient to harsh reservoir conditions and effectively emulsify heavy oils, enabling high-temperature emulsification and low-temperature demulsification. These attributes indicate their promising potential for industrial applications, particularly in the field of enhanced oil recovery.
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Affiliation(s)
- Ziqi Wu
- School of Materials Science and Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Junjie Fan
- School of Materials Science and Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Jianwen Hu
- School of Materials Science and Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Wenqing Xie
- School of Materials Science and Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Shuangqing Sun
- School of Materials Science and Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China; Institute of Advanced Materials, China University of Petroleum (East China), Qingdao, Shandong 266580, China.
| | - Songqing Hu
- School of Materials Science and Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China; Institute of Advanced Materials, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Chunling Li
- School of Materials Science and Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China; Institute of Advanced Materials, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Zhikun Wang
- School of Materials Science and Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China; Institute of Advanced Materials, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Ekemini Ituen
- Materials and Oilfield Chemistry Research Group, University of Uyo, Uyo, Nigeria
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El Nagy HA, Mohamed MAEA. Stable diesel microemulsion using diammonium ionic liquids and their effects on fuel properties, particle size characteristics and combustion calculations. Sci Rep 2024; 14:7728. [PMID: 38565584 PMCID: PMC10987596 DOI: 10.1038/s41598-024-57955-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 03/23/2024] [Indexed: 04/04/2024] Open
Abstract
Ecofriendly and stable Fuel Microemulsions based on renewable components were prepared through solubilizing ethanol in diesel and waste cooking oil blend (4:1). New diquaternary ammonium ionic liquids (3a & 3b) were synthesized through a quaternization reaction of the synthesized dihaloester with diethyl ethanolamine tridecantrioate and triethyl amine tridecantrioate, respectively. The chemical structures were elucidated by NMR spectroscopy. It was observed from DLS analyses that the ethanol particles in all samples have sizes between 4.77 to 11.22 nm. The distribution becomes narrower with the decrease in the ionic liquid concentrations. The fuel properties fall within the ASTM D975 acceptable specifications and are close to the neat diesel properties. The Cetane index were 53 and 53.5, heating values were 38.5 and 38.5 MJ/kg, viscosities were 2.91 and 2.98 mm2/s, densities were 8.26 and 8.29 g/mL and flash points were 49 °C and 48 °C for 3a1 and 3b1 microemulsions, respectively. The particle sizes of samples were examined by DLS for 160 days and they were significantly stable. The amount of ethanol solubilized increases with the increase in the amount of the synthesized ionic liquids and cosurfactant. The combustion calculations pointed out that the microemulsions 3a1 and 3b1 need 13.07 kg air/kg fuel and 12.79 kg air/kg fuel, respectively, which are less than the air required to combust the pure diesel. According to theoretical combustion, using ionic liquids saves the air consumption required for combustion and reduces the quantities of combustion products. The prepared microemulsions were successfully used as a diesel substitute due to their improved combustion properties than pure diesel and low pollution levels.
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Affiliation(s)
- H A El Nagy
- Chemistry Department, Faculty of Science, Suez Canal University, Ismailia, 41522, Egypt.
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Wang Z, Ye W, Wu Y, Lin X, Luan C, Xie X, Peng Y, Sun X, Shi C, Lv Y, Shen J, Astatkie T, He QS, Li Z, Yang J. Protein extraction from chlorella pyrenoidosa microalgae: Green methodologies, functional assessment, and waste stream valorization for bioenergy production. Bioresour Technol 2024; 397:130508. [PMID: 38431057 DOI: 10.1016/j.biortech.2024.130508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
C. pyrenoidosa, a species of microalgae, has been recognized as a viable protein source for human consumption. The primary challenges in this context are the development of an efficient extraction process and the valorization of the resultant waste streams. This study, situated within the paradigm of circular economy, presents an innovative extraction approach that achieved a protein extraction efficiency of 62 %. The extracted protein exhibited remarkable oil-water emulsifying performances, such as uniform morphology with high creaming stability, suggesting a sustainable alternative to conventional emulsifiers. Additionally, hydrothermal liquefaction technique was employed for converting the residual biomass and waste solution from the extraction process into biocrude. A biocrude yield exceeding 40 wt%, characterized by a carbon content of 73 % and a higher heating value of 36 MJ/kg, were obtained. These findings demonstrate the promising potential of microalgae biorefinery, which is significant for paving toward circular economy and zero-waste society.
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Affiliation(s)
- Zijing Wang
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China; Department of Engineering, Faculty of Agricultural Campus, Dalhousie University, Truro, NS, Canada
| | - Wangfang Ye
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Yijing Wu
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Xiaoyu Lin
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China; Department of Engineering, Faculty of Agricultural Campus, Dalhousie University, Truro, NS, Canada
| | - Cuirong Luan
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Xiaowei Xie
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Yue Peng
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Xiaohong Sun
- Department of Plant, Food, and Environmental Sciences, Faculty of Agricultural Campus, Dalhousie University, Truro, NS, Canada
| | - Chuangyang Shi
- Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States
| | - Yuancai Lv
- College of Environment and Safety Engineering, Fuzhou University, Fuzhou, China
| | - Jianlin Shen
- College of Environmental and Biological Engineering, Putian University, Putian, China
| | - Tess Astatkie
- Department of Engineering, Faculty of Agricultural Campus, Dalhousie University, Truro, NS, Canada
| | - Quan Sophia He
- Department of Engineering, Faculty of Agricultural Campus, Dalhousie University, Truro, NS, Canada
| | - Zhiyu Li
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China.
| | - Jie Yang
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China.
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6
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Zhang L, Yin Z, Liu X, Jin G, Wang Y, He L, Li M, Pang X, Yan B, Jia Z, Ma J, Wei J, Cheng F, Li D, Wang L, Han Z, Liu Q, Chen F, Cao H, Lei P. Dietary emulsifier polysorbate 80 exposure accelerates age-related cognitive decline. Brain Behav Immun 2024; 119:171-187. [PMID: 38565398 DOI: 10.1016/j.bbi.2024.03.052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 03/26/2024] [Accepted: 03/30/2024] [Indexed: 04/04/2024] Open
Abstract
Gut microbial homeostasis is crucial for the health of cognition in elderly. Previous study revealed that polysorbate 80 (P80) as a widely used emulsifier in food industries and pharmaceutical formulations could directly alter the human gut microbiota compositions. However, whether long-term exposure to P80 could accelerate age-related cognitive decline via gut-brain axis is still unknown. Accordingly, in this study, we used the senescence accelerated mouse prone 8 (SAMP8) mouse model to investigate the effects of the emulsifier P80 intake (1 % P80 in drinking water for 12 weeks) on gut microbiota and cognitive function. Our results indicated that P80 intake significantly exacerbated cognitive decline in SAMP8 mice, along with increased brain pathological proteins deposition, disruption of the blood-brain barrier and activation of microglia and neurotoxic astrocytes. Besides, P80 intake could also induce gut microbiota dysbiosis, especially the increased abundance of secondary bile acids producing bacteria, such as Ruminococcaceae, Lachnospiraceae, and Clostridium scindens. Moreover, fecal microbiota transplantation from P80 mice into 16-week-old SAMP8 mice could also exacerbated cognitive decline, microglia activation and intestinal barrier impairment. Intriguingly, the alterations of gut microbial composition significantly affected bile acid metabolism profiles after P80 exposure, with markedly elevated levels of deoxycholic acid (DCA) in serum and brain tissue. Mechanically, DCA could activate microglial and promote senescence-associated secretory phenotype production through adenosine triphosphate-binding cassette transporter A1 (ABCA1) importing lysosomal cholesterol. Altogether, the emulsifier P80 accelerated cognitive decline of aging mice by inducing gut dysbiosis, bile acid metabolism alteration, intestinal barrier and blood brain barrier disruption as well as neuroinflammation. This study provides strong evidence that dietary-induced gut microbiota dysbiosis may be a risk factor for age-related cognitive decline.
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Affiliation(s)
- Lan Zhang
- Haihe Laboratory of Cell Ecosystem, Department of Geriatrics, Tianjin Medical University General Hospital, Tianjin, China; Tianjin Geriatrics Institute, Tianjin Medical University General Hospital, Tianjin, China
| | - Zhenyu Yin
- Haihe Laboratory of Cell Ecosystem, Department of Geriatrics, Tianjin Medical University General Hospital, Tianjin, China; Tianjin Geriatrics Institute, Tianjin Medical University General Hospital, Tianjin, China
| | - Xilei Liu
- Tianjin Neurological Institution, Tianjin Medical University General Hospital, Tianjin, China
| | - Ge Jin
- Department of Gastroenterology and Hepatology, General Hospital, Tianjin Medical University, National Key Clinical Specialty, Tianjin Institute of Digestive Diseases, Tianjin Key Laboratory of Digestive Diseases, Tianjin, China
| | - Yan Wang
- Haihe Laboratory of Cell Ecosystem, Department of Geriatrics, Tianjin Medical University General Hospital, Tianjin, China; Tianjin Geriatrics Institute, Tianjin Medical University General Hospital, Tianjin, China
| | - Linlin He
- Department of Gastroenterology and Hepatology, General Hospital, Tianjin Medical University, National Key Clinical Specialty, Tianjin Institute of Digestive Diseases, Tianjin Key Laboratory of Digestive Diseases, Tianjin, China
| | - Meimei Li
- Haihe Laboratory of Cell Ecosystem, Department of Geriatrics, Tianjin Medical University General Hospital, Tianjin, China; Tianjin Geriatrics Institute, Tianjin Medical University General Hospital, Tianjin, China
| | - Xiaoqi Pang
- Department of Gastroenterology and Hepatology, General Hospital, Tianjin Medical University, National Key Clinical Specialty, Tianjin Institute of Digestive Diseases, Tianjin Key Laboratory of Digestive Diseases, Tianjin, China
| | - Bo Yan
- Haihe Laboratory of Cell Ecosystem, Department of Geriatrics, Tianjin Medical University General Hospital, Tianjin, China; Tianjin Geriatrics Institute, Tianjin Medical University General Hospital, Tianjin, China
| | - Zexi Jia
- Haihe Laboratory of Cell Ecosystem, Department of Geriatrics, Tianjin Medical University General Hospital, Tianjin, China; Tianjin Geriatrics Institute, Tianjin Medical University General Hospital, Tianjin, China
| | - Jiahui Ma
- Department of Gastroenterology and Hepatology, General Hospital, Tianjin Medical University, National Key Clinical Specialty, Tianjin Institute of Digestive Diseases, Tianjin Key Laboratory of Digestive Diseases, Tianjin, China
| | - Jingge Wei
- Department of Gastroenterology and Hepatology, General Hospital, Tianjin Medical University, National Key Clinical Specialty, Tianjin Institute of Digestive Diseases, Tianjin Key Laboratory of Digestive Diseases, Tianjin, China
| | - Fangyuan Cheng
- Haihe Laboratory of Cell Ecosystem, Department of Geriatrics, Tianjin Medical University General Hospital, Tianjin, China; Tianjin Geriatrics Institute, Tianjin Medical University General Hospital, Tianjin, China
| | - Dai Li
- Haihe Laboratory of Cell Ecosystem, Department of Geriatrics, Tianjin Medical University General Hospital, Tianjin, China; Tianjin Geriatrics Institute, Tianjin Medical University General Hospital, Tianjin, China
| | - Lu Wang
- Haihe Laboratory of Cell Ecosystem, Department of Geriatrics, Tianjin Medical University General Hospital, Tianjin, China; Tianjin Geriatrics Institute, Tianjin Medical University General Hospital, Tianjin, China
| | - Zhaoli Han
- Haihe Laboratory of Cell Ecosystem, Department of Geriatrics, Tianjin Medical University General Hospital, Tianjin, China; Tianjin Geriatrics Institute, Tianjin Medical University General Hospital, Tianjin, China
| | - Qiang Liu
- Department of Neurology, Aging and Neurodegenerative Disease Laboratory, Tianjin Neurological Institute, Tianjin Medical University General Hospital, Tianjin, China
| | - Fanglian Chen
- Tianjin Neurological Institution, Tianjin Medical University General Hospital, Tianjin, China.
| | - Hailong Cao
- Department of Gastroenterology and Hepatology, General Hospital, Tianjin Medical University, National Key Clinical Specialty, Tianjin Institute of Digestive Diseases, Tianjin Key Laboratory of Digestive Diseases, Tianjin, China.
| | - Ping Lei
- Haihe Laboratory of Cell Ecosystem, Department of Geriatrics, Tianjin Medical University General Hospital, Tianjin, China; Tianjin Geriatrics Institute, Tianjin Medical University General Hospital, Tianjin, China.
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7
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Plankensteiner L, Hennebelle M, Vincken JP, Nikiforidis CV. Insights into the emulsification mechanism of the surfactant-like protein oleosin. J Colloid Interface Sci 2024; 657:352-362. [PMID: 38043237 DOI: 10.1016/j.jcis.2023.11.165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/23/2023] [Accepted: 11/26/2023] [Indexed: 12/05/2023]
Abstract
Oleosins are proteins with a unique central hydrophobic hairpin designed to stabilize lipid droplets (oleosomes) in plant seeds. For efficient droplet stabilization, the hydrophobic hairpin with a strong affinity for the apolar droplet core is flanked by hydrophilic arms on each side. This gives oleosins a unique surfactant-like shape making them a very interesting protein. In this study, we tested if isolated oleosins retain their ability to stabilize oil-in-water emulsions, and investigated the underlying stabilization mechanism. Due to their surfactant-like shape, oleosins when dispersed in aqueous buffers associated to micelle-like nanoparticles with a size of ∼33 nm. These micelles, in turn, clustered into larger aggregates of up to 20 µm. Micelle aggregation was more extensive when oleosins lacked charge. During emulsification, oleosin micelles and micelle aggregates dissociated and mostly individual oleosins adsorbed on the oil droplet interface. Oleosins prevented the coalescence of the oil droplets and if sufficiently charged, droplet flocculation as well.
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Affiliation(s)
- Lorenz Plankensteiner
- Laboratory of Biobased Chemistry and Technology, Wageningen University, the Netherlands; Laboratory of Food Chemistry, Wageningen University, the Netherlands
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, the Netherlands
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8
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Yang Q, Zheng F, Chai Q, Li Z, Zhao H, Zhang J, Nishinari K, Zhao M, Cui B. Effect of emulsifiers on the properties of corn starch films incorporated with Zanthoxylum bungeanum essential oil. Int J Biol Macromol 2024; 256:128382. [PMID: 38000598 DOI: 10.1016/j.ijbiomac.2023.128382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 11/01/2023] [Accepted: 11/21/2023] [Indexed: 11/26/2023]
Abstract
The use of natural and safe ingredients in green food packaging material is a hot research topic. This study investigated the effect of different emulsifiers on starch film properties. Three types of emulsifiers, including Tween 80 as a small-molecule surfactant, sodium caseinate (CAS), whey protein isolate (WPI), and gelatin (GE) as macromolecule emulsifiers, whey protein isolate fibril (WPIF) as a particle emulsifier, were utilized to prepare Zanthoxylum bungeanum essential oil (ZBO) emulsions. The mechanical, physical, thermal, antibacterial properties, microstructure and essential oil release of starch films were investigated. CAS-ZBO nanoemulsion exhibited the smallest particle size of 198.6 ± 2.2 nm. The film properties changed with different emulsifiers. CAS-ZBO film showed the highest tensile strength value. CAS-ZBO and WPIF-ZBO films exhibited lower water vapor permeability than Tween-ZBO. CAS-ZBO film showed good dispersion of essential oil, the slowest release rate of essential oils in all food simulants, and the best antibacterial effect against Staphylococcus aureus and Listeria monocytogenes. The films composed of CAS-ZBO nanoemulsion, corn starch, and glycerol are considered more suitable for food packaging. This work indicated that natural macromolecule emulsifiers of CAS and WPIF are expected to be used in green food packaging material to offer better film properties.
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Affiliation(s)
- Qianwen Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Furun Zheng
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Qingqing Chai
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Jiantao Zhang
- Jinan Quankang Biotechnology Co., Ltd, Jinan 250000, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan 430068, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
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9
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Choi Y, Lee H, Song JY, Baek M, Mun S. Development of polysaccharide-complexed nano-sized rice protein dispersion. Food Sci Biotechnol 2024; 33:431-439. [PMID: 38222904 PMCID: PMC10786790 DOI: 10.1007/s10068-023-01350-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/03/2023] [Accepted: 05/17/2023] [Indexed: 01/16/2024] Open
Abstract
The objective of this study was to improve water solubility of the rice protein (RP) by forming complexes with anionic polysaccharides, such as sodium alginate (SA) and xanthan gum (XG). In addition, utilization of the RP complexes as an emulsifier was evaluated. The prepared RP-SA or RP-XG complexes were analyzed by measuring their particle size, ζ-potential, and water solubility as well as by confocal laser scanning microscopy. The formation of a complex between RP-SA and RP-XG improved the water solubility and dispersibility of RP over a wide range of pH values (3, 5, 7, and 9). Confocal fluorescence images showed that the aggregation of RP molecules was prevented by the formation of complexes between RP and polysaccharides. When soybean oil-in-water emulsions were prepared with complexes, RP-SA (ratio 4:1) and RP-XG(ratio 4:1) complex-stabilized emulsions were stable for 4 weeks of storage.
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Affiliation(s)
- Yongdoo Choi
- Research Institute, National Cancer Center, 323 Ilsan-ro, Goyang, Gyeonggi 10408 Republic of Korea
| | - Hyeri Lee
- Research Institute, National Cancer Center, 323 Ilsan-ro, Goyang, Gyeonggi 10408 Republic of Korea
| | - Ji-Young Song
- Department of R and D, Berry and Biofood Reaserch Institute, Gochang County, Jeonbuk 56417 Republic of Korea
| | - Manhee Baek
- Research Institute for Basic Sciences, Soonchunhyang University, Asan, Chungnam 31538 Republic of Korea
| | - Saehun Mun
- Department of Food Science and Nutrition, Soonchunhyang University, Asan, Chungnam 31538 Republic of Korea
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10
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Lin X, Li Y, Qi B, Zhang S, Li X. Casein-phosphatidylcholine emulsifier remodels LPS-induced intestinal barrier disfunction via regulating ferroptosis and lipid metabolism. Int J Biol Macromol 2024; 254:127595. [PMID: 37884232 DOI: 10.1016/j.ijbiomac.2023.127595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 08/04/2023] [Accepted: 10/19/2023] [Indexed: 10/28/2023]
Abstract
Recently, the biosafety of synthetic emulsifier in intestinal barrier has raised significant concerns. Casein- phosphatidylcholine (CP), which is a natural emulsifier, has better emulsification and stability. However, the effect of CP on intestinal barrier remains unknow. Intestinal permeability and lipomics analysis showed that carboxymethyl cellulose (CMC) and CP have no significant effect on intestinal barrier in normal intestinal barrier model, whereas CP increased transmembrane resistance value and remodeled lipid homeostasis in LPS induced intestinal barrier dysfunction model, indicating its superior biosafety. To explore the underlying molecular mechanism of emulsifier on intestinal barrier dysfunction, the bioinformatics analysis of six original microarray datasets including 168 cases in NCBI-Gene Expression Omnibus database showed ferroptosis-related genes showed a significant differential expression. The quantitative polymerase chain reaction analysis demonstrated that CP can repair the imbalance of lipid homeostasis induced by LPS and restore normal intestinal permeability by regulating the expression of ferroptosis-related genes, while CMC could can enhance intestinal permeability by inducing ferroptosis of intestinal epithelial cells through lipid peroxidation. In conclusion, this study highlighted CP could remodel LPS-induced intestinal barrier disfunction via regulating ferroptosis and lipid metabolism. These findings can be used as a new insight for the design of new healthy emulsifier.
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Affiliation(s)
- Xiujun Lin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xue Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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11
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Rama Rao SV, Nagaraja Kumari K, Raju MVLN, Prakash B, Paul SS, Santosh Phani KP. Feed emulsifier improves the performance and nutrient digestibility in broiler chicken fed diets without antibiotic growth promoter. Br Poult Sci 2023; 64:745-750. [PMID: 37610329 DOI: 10.1080/00071668.2023.2248583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 05/19/2023] [Accepted: 07/13/2023] [Indexed: 08/24/2023]
Abstract
1. A study was conducted to assess the impact of supplementing-graded concentrations of emulsifier on the production performance, gut microbial count, and digestibility of nitrogen and energy in broiler chicken fed diets without AGP.2. Male broiler chicks (n = 1500; Vencobb-430), aged one-day-old, were randomly allocated into six dietary groups each with 10 replicates of 25 birds each. A maize-soybean and meat and bone meal-based basal diet without antibiotic (AGP) growth promoter served as negative control (NC). The basal diet was supplemented with BMD (AGP, bacitracin methylene disalicylate-BMD 100 g/T), which served as the positive control (PC). Emulsifier was added to the NC diets at either 250 g/ton in all phases (250-All), 250 g in starter and grower phases, and 500 g in the finisher phase (250:250:500), 250 g in starter and 500 g in both grower and finisher phases (250:500:500) and 500 g in all phases (500 g-All).3. Two broilers per replicate were slaughtered to record carcase traits and gut microbial count on day 43. There was significant improvement in body weight gain (BWG) and reduced FCR in broilers fed 250:250:500 and 250:500:500 g emulsifiers compared to other treatment groups. Carcase traits and faecal microbial count did not differ among treatments. The inclusion of BMD significantly improved nitrogen (N) digestibility compared to the NC group. The digestibility of emulsifier-supplemented groups was similar to those fed by the BMD group except for the 500-All group, which was an intermediary between NC and other emulsifier-fed groups.4. It was concluded that supplementation with emulsifier (250:250:500 or 250:500:500) without antibiotic growth promoter significantly improved FCR and body weight gain similar to broilers receiving antibiotic growth promoter, which was associated with increased ileal digestibility of N and energy.
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Affiliation(s)
- S V Rama Rao
- Nutrition Laboratory, ICAR - Directorate of Poultry Research, Rajendranagar, India
| | - K Nagaraja Kumari
- Department of Poultry Science, Sri Venkateswara Veterinary University, Tirupati, India
| | - M V L N Raju
- Nutrition Laboratory, ICAR - Directorate of Poultry Research, Rajendranagar, India
| | - B Prakash
- Nutrition Laboratory, ICAR - Directorate of Poultry Research, Rajendranagar, India
| | - S S Paul
- Nutrition Laboratory, ICAR - Directorate of Poultry Research, Rajendranagar, India
| | - K P Santosh Phani
- Nutrition Laboratory, ICAR - Directorate of Poultry Research, Rajendranagar, India
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12
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El-Mahdy OM, Mohamed HI, El-Ansary AE. Optimizations of exopolysaccharide production by Fusarium nygamai strain AJTYC1 and its potential applications as an antioxidant, antimicrobial, anticancer, and emulsifier. BMC Microbiol 2023; 23:345. [PMID: 37978435 PMCID: PMC10655473 DOI: 10.1186/s12866-023-03100-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Accepted: 10/31/2023] [Indexed: 11/19/2023] Open
Abstract
BACKGROUND Exopolysaccharides (EPSs) produced by microbes are recognized as biomacromolecules of great significance. EPSs from fungi are widely used in a variety of biotechnological fields, including medicine, bioremediation, and agriculture. RESULTS In this study, ten fungal isolates were isolated from Kafir El-Dair, Qalubia Governorate, Egypt. Isolate 5 produced more exopolysaccharides than the other examined fungi. According to microscopic morphological traits and genetic confirmation by the 18S rRNA gene, isolate 5 was identified as Fusarium nygamai strain AJTYC1. The present study showed that Czapek's broth media, which contains 6 g/100 ml of sucrose, 10 g/100 ml of peptone, pH 6, and 1.8 × 105 CFU/ml of inoculum size and is incubated at 30 °C for 9 days, was suitable for the production of EPSs from Fusarium nygamai strain AJTYC1 by using static conditions. Fourier transform infrared (FT-IR) was employed in the characterization of EPSs, which exhibited the presence of carboxyl groups, hydroxyl groups, carbonyl groups, and glycosidic bonds. High-performance liquid chromatography (HPLC) detected that EPSs consist of sucrose and glucose. The scavenging activity indicates that EPSs have good antioxidant activity. The partially purified exopolysaccharides produced from F. nygamai strain AJTYC1 exhibited excellent antioxidant and antimicrobial activity against gram positive, gram negative and fungal strains. The EPSs at a dose of 1000 µg/ml exhibited anticancer activity against colorectal colon cancer (HCT116), breast cancer (MCF7), and hepatocellular cancer cell lines. Moreover, EPSs is an effective emulsifier of a variety of vegetable oils, and the emulsion it produces is generally stable for up to 168 h. CONCLUSIONS The production of EPSs from F. nygamai strain AJTYC1 can be used as antioxidants, antimicrobials, anticancer, and emulsifiers.
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Affiliation(s)
- Omima M El-Mahdy
- Biological and Geological Sciences Department, Faculty of Education, Ain Shams University, Cairo, 1575, Egypt
| | - Heba I Mohamed
- Biological and Geological Sciences Department, Faculty of Education, Ain Shams University, Cairo, 1575, Egypt.
| | - Abeer E El-Ansary
- Biochemistry Department, Faculty of Agriculture, Cairo University, Gamma St, Giza, 12613, Egypt
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13
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Maher S, Geoghegan C, Brayden DJ. Safety of surfactant excipients in oral drug formulations. Adv Drug Deliv Rev 2023; 202:115086. [PMID: 37739041 DOI: 10.1016/j.addr.2023.115086] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/18/2023] [Accepted: 09/19/2023] [Indexed: 09/24/2023]
Abstract
Surfactants are a diverse group of compounds that share the capacity to adsorb at the boundary between distinct phases of matter. They are used as pharmaceutical excipients, food additives, emulsifiers in cosmetics, and as household/industrial detergents. This review outlines the interaction of surfactant-type excipients present in oral pharmaceutical dosage forms with the intestinal epithelium of the gastrointestinal (GI) tract. Many surfactants permitted for human consumption in oral products reduce intestinal epithelial cell viability in vitro and alter barrier integrity in epithelial cell monolayers, isolated GI tissue mucosae, and in animal models. This suggests a degree of mis-match for predicting safety issues in humans from such models. Recent controversial preclinical research also infers that some widely used emulsifiers used in oral products may be linked to ulcerative colitis, some metabolic disorders, and cancers. We review a wide range of surfactant excipients in oral dosage forms regarding their interactions with the GI tract. Safety data is reviewed across in vitro, ex vivo, pre-clinical animal, and human studies. The factors that may mitigate against some of the potentially abrasive effects of surfactants on GI epithelia observed in pre-clinical studies are summarised. We conclude with a perspective on the overall safety of surfactants in oral pharmaceutical dosage forms, which has relevance for delivery system development.
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Affiliation(s)
- Sam Maher
- School of Pharmacy and Biomolecular Sciences, Royal College of Surgeons in Ireland, St. Stephen's Green, Dublin 2, Ireland.
| | - Caroline Geoghegan
- School of Pharmacy and Biomolecular Sciences, Royal College of Surgeons in Ireland, St. Stephen's Green, Dublin 2, Ireland
| | - David J Brayden
- UCD School of Veterinary Medicine and UCD Conway Institute, University College Dublin, Belfield, Dublin 4, Ireland.
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Liang Y, Liu D, Li Y, Hou H, Li P, Ma X, Li P, Zhan J, Wang P. Maternal polysorbate 80 exposure causes intestinal ILCs and CD4 + T cell developmental abnormalities in mouse offspring. Environ Pollut 2023; 336:122392. [PMID: 37595736 DOI: 10.1016/j.envpol.2023.122392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/20/2023] [Accepted: 08/14/2023] [Indexed: 08/20/2023]
Abstract
This study aimed to investigate the transgenerational impacts of maternal intake of polysorbate 80 (P80), an emulsifier widely used in modern society, on the development of offspring immunity. Our results revealed that maternal P80 treatment led to impaired differentiation of innate lymphoid cells (ILCs) and CD4+ T cells in the small intestinal lamina propria (SiLP), resulting in intestinal dyshomeostasis in female offspring. Furthermore, we found that SiLP ILCs abundances were significantly altered in 0-day-old fetuses from P80-treated mothers, indicating a prenatal impact of P80-treated mothers on offspring immunity. Additionally, cesarean section and foster-nursing studies demonstrated that P80-induced altered SiLP ILCs in 0-day-old fetuses could further induce dysregulation of ILCs and CD4+ T cells in the SiLP, thus promoting intestinal dysregulation in offspring later in life. Overall, our findings suggest that maternal P80 intake could prenatally program the development of offspring immunity, exerting a significant and long-lasting impact.
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Affiliation(s)
- Yiran Liang
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, No. 30, Xueyuan Road, Beijing, 100083, People's Republic of China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Science, China Agricultural University, No. 2, West Yuanmingyuan Road, Beijing, 100193, People's Republic of China
| | - Donghui Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Science, China Agricultural University, No. 2, West Yuanmingyuan Road, Beijing, 100193, People's Republic of China
| | - Yan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Science, China Agricultural University, No. 2, West Yuanmingyuan Road, Beijing, 100193, People's Republic of China
| | - Haonan Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Science, China Agricultural University, No. 2, West Yuanmingyuan Road, Beijing, 100193, People's Republic of China
| | - Pengxi Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Science, China Agricultural University, No. 2, West Yuanmingyuan Road, Beijing, 100193, People's Republic of China
| | - Xiaoran Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Science, China Agricultural University, No. 2, West Yuanmingyuan Road, Beijing, 100193, People's Republic of China
| | - Peize Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Science, China Agricultural University, No. 2, West Yuanmingyuan Road, Beijing, 100193, People's Republic of China
| | - Jing Zhan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Science, China Agricultural University, No. 2, West Yuanmingyuan Road, Beijing, 100193, People's Republic of China
| | - Peng Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Science, China Agricultural University, No. 2, West Yuanmingyuan Road, Beijing, 100193, People's Republic of China.
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15
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Sandall A, Smith L, Svensen E, Whelan K. Emulsifiers in ultra-processed foods in the UK food supply. Public Health Nutr 2023; 26:2256-2270. [PMID: 37732384 DOI: 10.1017/s1368980023002021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/22/2023]
Abstract
OBJECTIVE Ultra-processed foods (UPF), including those containing food additive emulsifiers, have received research attention due to evidence implicating them in the pathogenesis of certain diseases. The aims of this research were to develop a large-scale, brand-level database of UPF in the UK food supply and to characterise the occurrence and co-occurrence of food additive emulsifiers. DESIGN A database was compiled sampling all products from the food categories contributing to energy intake from UPF in the UK from the National Diet and Nutrition Survey (2008-2014). Every food in these categories were identified from online supermarket provision from the 'big four' supermarkets that dominate the market share in the UK, comprising Tesco, Sainsbury's, Asda and Morrisons. SETTING Major supermarkets in the UK. RESULTS A total of 32 719 food products in the UK supermarket food supply were returned in searches. Of these, 12 844 products were eligible and manually reviewed for the presence of emulsifiers. Emulsifiers were present in 6642 (51·7 %) food products. Emulsifiers were contained in 95·0 % of 'Pastries, buns and cakes', 81·9 % of 'Milk-based drinks', 81·0 % of 'Industrial desserts' and 77·5 % of 'Confectionary'. Fifty-one per cent of all emulsifier-containing foods contained multiple emulsifiers. Across emulsifier-containing foods, there were a median of two emulsifiers (IQR 2) per product. The five most common emulsifiers were lecithin (23·4 % of all products), mono- and diglycerides of fatty acids (14·5 %), diphosphates (11·6 %), and xanthan gum and pectin (8·0 %). CONCLUSIONS Findings from this study are the first to demonstrate the widespread occurrence and co-occurrence of emulsifiers in UPF in the UK food supply.
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Affiliation(s)
- Alicia Sandall
- King's College London, Department of Nutritional Sciences, Franklin Wilkins Building, London, SE1 9NH, UK
| | - Leanne Smith
- King's College London, Department of Nutritional Sciences, Franklin Wilkins Building, London, SE1 9NH, UK
| | - Erika Svensen
- King's College London, Department of Nutritional Sciences, Franklin Wilkins Building, London, SE1 9NH, UK
| | - Kevin Whelan
- King's College London, Department of Nutritional Sciences, Franklin Wilkins Building, London, SE1 9NH, UK
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16
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Low QY, Liao HJ. Effects of Incorporated Emulsifiers Into Noodles on V-amylose Formation, Digestibility, and Structural Characteristics. Plant Foods Hum Nutr 2023; 78:604-612. [PMID: 37646989 DOI: 10.1007/s11130-023-01096-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/19/2023] [Indexed: 09/01/2023]
Abstract
There is growing interest in developing low glycemic alternatives to starchy foods. In this study, two emulsifiers, namely sodium stearoyl lactylate and egg yolk, were incorporated into the formulation of noodles (EYN and SSLN), and their effects on V-amylose formation, digestibility and structural characteristics of the noodles were investigated. The emulsifiers facilitated V-amylose formation in the noodles, indicated by the complexing indices. The EYN and SSLN exhibited markedly high resistant starch contents compared to the control noodle. The logarithm of slope plot analysis showed that the EYN and SSLN had low first-phase rate constants compared to the control noodles, suggesting a barrier effect to digestive enzymes exerted by V-amylose. The SSLN and EYN displayed a mixture of B- and V-type patterns with higher crystallinities and two distinct spectral features of the bands at 2854 cm- 1 and 1746 cm- 1 compared to the control noodles. Polarized light micrographs of the SSLN and EYN exhibited vague contours of numerous irregularly shaped starch fragments with strong birefringence. These results suggest that forming V-amylose crystals in the SSLN and EYN was responsible for their increased resistance to digestion through reformulating emulsifiers in modifying their nutritional functionalities.
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Affiliation(s)
- Qi Yi Low
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City, 600355, Taiwan R.O.C
| | - Hung-Ju Liao
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City, 600355, Taiwan R.O.C..
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17
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Ntone E, Yang J, Meinders MBJ, Bitter JH, Sagis LMC, Nikiforidis CV. The emulsifying ability of oleosomes and their interfacial molecules. Colloids Surf B Biointerfaces 2023; 229:113476. [PMID: 37499547 DOI: 10.1016/j.colsurfb.2023.113476] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 07/07/2023] [Accepted: 07/23/2023] [Indexed: 07/29/2023]
Abstract
Oleosomes are natural oil droplets, present in all organisms and abundant in oilseeds. After their aqueous extraction from oilseeds, they can be directly utilized as oil droplets in food, cosmetics and all types of oil-in-water emulsion systems. However, to expand the potential uses of oleosomes as green ingredients and to valorize oilseeds as efficient as possible, we explored their emulsifying ability. Oleosomes were extracted from rapeseeds, and 10.0 wt% oil-in-water emulsions were created after homogenization with 0.5-6.0 wt% oleosomes, and the droplet size of the emulsions and their structure was measured by laser diffraction and confocal laser scanning microscopy (CLSM), respectively. The emulsion with an oleosome concentration lower than 1.0 wt% gave unstable emulsions with visible free oil. At oleosome concentrations at 1.5 wt% or higher, we obtained stable emulsions with droplet sizes between 2.0 and 12.0 µm. To investigate the role of the oleosome interfacial molecules in stabilizing emulsions we also studied their emulsifying and interfacial properties (using drop tensiometry) after isolating them from the oleosome structure. Both oleosomes and their isolated interfacial molecules exhibited a similar behavior on the oil-water interfaces, forming predominantly elastic interfacial films, and also showed a similar emulsifying ability. Our results show that oleosomes are not stabilizing the oil-in-water emulsions as intact particles, but they provide their interfacial molecules, which are enough to stabilize an oil-water surface up to about 2 times bigger than the initial oleosome surface. The understanding of the behavior of oleosomes as emulsifiers, opens many possibilities to use oleosomes as alternative to synthetic emulsifiers in food and pharma applications.
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Affiliation(s)
- Eleni Ntone
- Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG, Wageningen, the Netherlands; TiFN, PO Box 557, 6700 AN, Wageningen, the Netherlands
| | - Jack Yang
- Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG, Wageningen, the Netherlands; TiFN, PO Box 557, 6700 AN, Wageningen, the Netherlands
| | - Marcel B J Meinders
- TiFN, PO Box 557, 6700 AN, Wageningen, the Netherlands; Agrotechnology and Food Sciences Group, Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Johannes H Bitter
- Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG, Wageningen, the Netherlands
| | - Leonard M C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Constantinos V Nikiforidis
- Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG, Wageningen, the Netherlands.
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18
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Frempong KEB, He G, Kuang M, Jun P, Xue M, Wei Y, Zhou J. Improvement of amphipathic properties with molecular structure unfolding and activation of cottonseed protein as ultra stable and safe emulsifier by deamidation. Int J Biol Macromol 2023; 247:125802. [PMID: 37442501 DOI: 10.1016/j.ijbiomac.2023.125802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 06/16/2023] [Accepted: 07/10/2023] [Indexed: 07/15/2023]
Abstract
By-product cottonseed proteins are excellent options for numerous applications due to their superior properties and lower cost. However, its complex folded structure and large molecular weight lead to lower reactivity and insufficient amphiphilicity. Cottonseed protein isolate (CPI) is less-soluble in water. Therefore, we improved the amphiphilicity of CPI with associated hydrolysis, molecular structure unfolding, and activation by alkaline-induced deamidation (at 24, 36, and 72 h) and produced three cottonseed protein hydrolysates CPH 24, 36, and 72. FTIR/UV-CD measurements confirmed the conformational changes and conversion of the structural content. Particle size decreased 2503.4-771.8 nm, while surface hydrophobicity (133.5-326.7), carboxyl content (1.13 × 10־3-2.09 × 10־3), and flexibility increased, signifying hydrolysis, unfolding, and amphiphilicity improvement. Longer deamidation (CPH 72) exhibited the best properties, its prepared emulsions were long-term stable under all the environmental stresses without visible phase separation after at least 40 days of storage except at pH 4. Compared to CPI, it had smaller droplets (939.3-264.9 nm) and larger absolute ζ-potential (-26.5 to -58.0 mV). From the in-vitro cytotoxicity test, deamidated CPI is extremely safer than commonly used synthetic surfactants. This research provides a new method for producing multifunctional emulsifiers from CPI, which could be utilized in the development of functional foods/non-foods.
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Affiliation(s)
- Kwame Eduam Baiden Frempong
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China
| | - Guiqiang He
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China
| | - Meng Kuang
- Institute of Cotton Research of Chinese Academy of Agricultural Sciences/National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, Anyang, Henan 455000, PR China.
| | - Peng Jun
- Sanya National Nanfan Research Institute, Chinese Academy of Agricultural Sciences, Sanya, Hainan 572024, PR China
| | - Min Xue
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, 100081, Beijing, PR China
| | - Yanxia Wei
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China.
| | - Jian Zhou
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China.
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19
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Zhou Y, Luo X, Wang Z, McClements DJ, Huang W, Fu H, Zhu K. Dual role of polyglycerol vitamin E succinate in emulsions: An efficient antioxidant emulsifier. Food Chem 2023; 416:135776. [PMID: 36889015 DOI: 10.1016/j.foodchem.2023.135776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 02/11/2023] [Accepted: 02/20/2023] [Indexed: 03/05/2023]
Abstract
α-Tocopherol, as an oil-soluble vitamin with strong antioxidant activity. It is the most naturally abundant and biologically active form of vitamin E in humans. In this study, a novel emulsifier (PG20-VES) was synthesized by attaching hydrophilic twenty-polyglycerol (PG20) to hydrophobic vitamin E succinate (VES). This emulsifier was shown to have a relatively low critical micelle concentration (CMC = 3.2 μg/mL). The antioxidant activities and emulsification properties of PG20-VES were compared with those of a widely used commercial emulsifier: D-α-Tocopherol polyethylene glycol 1000 succinate (TPGS). PG20-VES exhibited a lower interfacial tension, stronger emulsifying capacity and similar antioxidant property to TPGS. An in vitro digestion study showed that lipid droplets coated by PG20-VES were digested under simulated small intestine conditions. This study showed that PG20-VES is an efficient antioxidant emulsifier, which may have applications in the formulation of bioactive delivery systems in the food, supplement, and pharmaceutical industries.
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Affiliation(s)
- Yanyan Zhou
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Zhixin Wang
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Wenna Huang
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongliang Fu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China.
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20
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da Paz Leôncio Alves S, Jacob ITT, Arruda MDM, da Silva AR, de Sousa GF, de Souza GA, de Lima MDCA, de Souza IA, de Melo CML, da Cruz Filho IJ, do Nascimento Santos DKD. Pectin-like polysaccharide extracted from leaves Crataeva tapia promotes antioxidant, immunomodulatory and emulsifiers applied in therapeutic formulations. 3 Biotech 2023; 13:114. [PMID: 36909979 PMCID: PMC9998804 DOI: 10.1007/s13205-023-03509-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 01/31/2023] [Indexed: 03/11/2023] Open
Abstract
The objective of this work was to isolate a polysaccharide similar to pectin from Crataeva tapia leaves, not yet reported in the literature, and to evaluate its antioxidant, cytotoxic and immunomodulatory profile. Pectin was extracted from the leaves in three stages, organic solvent followed by acidified water and ethanol precipitation. With the pectin obtained, the physicochemical characterization of the molecule was carried out using high-performance liquid chromatography, Fourier-transform infrared spectroscopy, nuclear magnetic resonance (13C and 1H) and different thermal and elemental analysis. Furthermore, the antioxidant activities were evaluated in vitro, and using human peripheral blood mononuclear cell culture, cytotoxicity and immunostimulatory actions were investigated. Physical and chemical analyses showed characteristic signs of pectin. Antioxidant activity tests showed that pectin had moderate to low antioxidant activity. Furthermore, pectin did not affect the viability of erythrocytes and PBMC and induced an immunostimulatory state when it promoted the production of cytokines IL-6, IL-10 and TNF-α and increased the activation of CD8 + T lymphocytes. This study showed that pectin from Crataeva tapia is not cytotoxic and promoted a pro-inflammatory profile in peripheral blood mononuclear cell with application as an immunostimulating and emulsifying compound.
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Affiliation(s)
- Simone da Paz Leôncio Alves
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Iris Trindade Tenório Jacob
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Abdênego Rodrigues da Silva
- Department of Biochemistry, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Georon Ferreira de Sousa
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Guilherme Antônio de Souza
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Ivone Antônia de Souza
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Iranildo José da Cruz Filho
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
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21
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Li Z, Zhang G, Charalampopoulos D, Guo Z. Ionic liquid-mediated regeneration of cellulose dramatically improves decrystallization, TEMPO-mediated oxidation and alkyl/alkenyl succinylation. Int J Biol Macromol 2023; 236:123983. [PMID: 36907307 DOI: 10.1016/j.ijbiomac.2023.123983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/21/2023] [Accepted: 03/05/2023] [Indexed: 03/12/2023]
Abstract
This work demonstrated a successful strategy that simple ionic liquids (ILs) mediated pretreatment could effectively reduce crystallinity of cellulose from 71 % to 46 % (by C2MIM.Cl) and 53 % (by C4MIM.Cl). The IL-mediated regeneration of cellulose greatly promoted its reactivity for TEMPO-catalyzed oxidation, which the resulting COO- density (mmol/g) increased from 2.00 for non-IL-treated cellulose to 3.23 (by C2MIM.Cl) and 3.42 (C4MIM.Cl); and degree of oxidation enhanced from 35 % to 59 % and 62 %, respectively. More significantly, the yield of oxidized cellulose increased from 4 % to 45-46 %, by 11-fold. IL-regenerated cellulose can also be directly subjected to alkyl/alkenyl succinylation without TEMPO-mediated oxidation, producing nanoparticles with properties similar to oxidized celluloses (55-74 nm in size, -70-79 mV zeta-potential and 0.23-0.26 PDI); but in a much higher overall yield (87-95 %) than IL-regeneration-coupling-TEMPO-oxidation (34-45 %). Alkyl/alkenyl succinylated TEMPO-oxidized cellulose showed 2-2.5 times higher ABTS* scavenging ability than non-oxidized cellulose; however, alkyl/alkenyl succinylation also resulted in a significant decline in Fe2+ chelating property.
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Affiliation(s)
- Ziqian Li
- Department of Biological and Chemical Engineering, Gustav weids vej 10A, Faculty of Technical Science, Aarhus University, 8000 Aarhus, Denmark
| | - Guoqiang Zhang
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom
| | - Dimitris Charalampopoulos
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom
| | - Zheng Guo
- Department of Biological and Chemical Engineering, Gustav weids vej 10A, Faculty of Technical Science, Aarhus University, 8000 Aarhus, Denmark.
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22
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Sutcharit P, Wattanakul J, Price R, Di Bari V, Gould J, Yakubov G, Wolf B, Gray DA. Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems. Food Res Int 2023; 165:112472. [PMID: 36869485 DOI: 10.1016/j.foodres.2023.112472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 12/12/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023]
Abstract
Chloroplasts are abundant organelles in a diverse range of plant materials; they are predominantly composed of multicomponent thylakoid membranes which are lipid and protein rich. Intact or unravelled thylakoid membranes should, in principle, have interfacial activity, but little has been published on their activity in oil-in-water systems, and nothing on their performance on an oil continuous system. In this work different physical methods were used to produce a range of chloroplast/thylakoid suspensions with varying degrees of membrane integrity. Transmission electron microscopy revealed that pressure homogenisation led to the greatest extent of membrane and organelle disruption compared to less energy intensive preparation methods The ability of the derived materials to modulate the flow behaviour of a chocolate model system (65% (w/w) sugar/ sunflower oil (natural amphiphiles removed) suspension) was investigated by acquiring rheological parameters. All chloroplast/thylakoid preparations reduced yield stress, apparent viscosity, tangent flow point and cross over point in a concentration-dependent fashion, although not as significantly as polyglycerol polyricinoleate applied at a commercially relevant concentration in the same chocolate model system. Confocal laser scanning microscopy confirmed presence of the alternative flow enhancer material at the sugar surfaces. This research reveals that low-energy processing methods that do not extensively disrupt thylakoid membranes are applicable to generating materials with marked capacity to affect the flow behaviour of a chocolate model system. In conclusion, chloroplast/thylakoid materials hold strong potential as natural alternatives to synthetic rheology modifiers for lipid-based systems such as PGPR.
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23
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Ten Klooster S, Berton-Carabin C, Schroën K. Design insights for upscaling spontaneous microfluidic emulsification devices based on behavior of the Upscaled Partitioned EDGE device. Food Res Int 2023; 164:112365. [PMID: 36738018 DOI: 10.1016/j.foodres.2022.112365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Microfluidic emulsification has the potential to produce emulsions with very controlled droplet sizes in a subtle manner. To support in unleashing this potential, we provide guidelines regarding upscaling based on the performance of Upscale Partitioned EDGE (UPE) devices, using rapeseed oil as the to-be-dispersed phase and whey proteins as the emulsifier. The UPE5x1 device (11,000 droplet formation units (DFUs) of 5 × 1 µm) produced 3.5-µm droplets (CV 3.2 %) at 0.3 mL/h; UPE10x2 (8,000 DFUs of 10 × 2 µm) produced 7-µm droplets (CV 3.2 %) at 0.5 mL/h, and at higher pressures, 32-µm droplets (CV 3-4 %) at 4 mL/h. These productivities are relatively high compared to those of other devices reported in literature (e.g., Microchannel, Tsukuba and Millipede, Harvard). Based on these results, and on others from literature, we conclude that: (1) the continuous phase channel dimensions need to be chosen such that they allow for gradual filling of this channel with droplets without decreasing the pressure over the droplet formation units significantly; (2) the dispersed phase supply channel design should create a wide stable droplet formation pressure range to increase productivity; and (3) higher productivities can be obtained through the choice of the ingredients used; low viscosity dispersed phase and an emulsifier that increases the interfacial tension without negatively affecting device wettability is preferred (e.g., whey protein outperforms Tween 20). These results and design guidelines are expected to contribute to the first food emulsion products prepared with microfluidics.
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Affiliation(s)
- Sten Ten Klooster
- Laboratory of Food Process Engineering, Wageningen University, P.O. Box 17, Bornse Weilanden, 9, 6708 WG Wageningen, the Netherlands.
| | - Claire Berton-Carabin
- Laboratory of Food Process Engineering, Wageningen University, P.O. Box 17, Bornse Weilanden, 9, 6708 WG Wageningen, the Netherlands; INRAE, BIA, 44000 Nantes, France.
| | - Karin Schroën
- Laboratory of Food Process Engineering, Wageningen University, P.O. Box 17, Bornse Weilanden, 9, 6708 WG Wageningen, the Netherlands.
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24
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Ke Y, Geng C, Lin L, Zhao M, Rao H. Pectin-type polysaccharide from galangal: An efficient emulsifier to construct the emulsion-based delivery system for galangal flavonoids. Int J Biol Macromol 2022; 221:644-652. [PMID: 36099993 DOI: 10.1016/j.ijbiomac.2022.09.051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 08/29/2022] [Accepted: 09/06/2022] [Indexed: 11/05/2022]
Abstract
Galangal is rich in flavonoids and polysaccharides but underutilized. In this study, galangal flavonoids and polysaccharides (GP-HN and GP-UN) were obtained by segmented extraction, used for chemical composition determination/structural characterization, and constructed for the emulsion delivery system. The results showed that galangin accounted for 71.45 % of total flavonoids. GP-HN and GP-UN were prepared by enzymatic-assisted high-temperature and ultrasonic extraction, which were low-molecular-weight pectin-type polysaccharides mainly constructed by galacturonic acid, galactose, and arabinose. GP-UN was the best emulsifier due to interfacial activities, emulsifying properties, interfacial resistance to bile salts displacement abilities, and anti-lipid digestion abilities of GPs. GP-UN emulsion could stably deliver flavonoids. This study presented a method for orderly reorganizing flavonoids and polysaccharides, guiding for utilization of whole bioactive components in galangal.
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Affiliation(s)
- Yu Ke
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510641, China
| | - Chunyang Geng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510641, China
| | - Lianzhu Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510641, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510641, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China
| | - Huishan Rao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510641, China
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25
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Paikra SK, Panda J, Sahoo G, Mishra M. Characterization of exopolysaccharide derived from Enterobacter ludwigii and its possible role as an emulsifier. 3 Biotech 2022; 12:212. [PMID: 35959165 PMCID: PMC9357601 DOI: 10.1007/s13205-022-03279-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Accepted: 07/26/2022] [Indexed: 12/01/2022] Open
Abstract
Enterobacter ludwigii is an oral growing bacteria responsible for teeth blackening. It can form biofilm. The exopolysaccharide (EPS) cluster associated with biofilm formation was isolated using ethanol precipitation and the formaldehyde-sodium hydroxide method. The chemical characterization of EPS was done using UV spectroscopy, Fourier transforms infrared spectroscopy, and gas chromatography-mass spectrometry. Energy-dispersive X-ray spectroscopy (EDS) analysis of EPS has revealed the presence of carbon > boron > nitrogen > phosphorous > calcium > sulfur > iron > potassium > magnesium. The carbon content was quite high (72.72-77.63%) in the EPS due to polysaccharide composition. The study showed the presence of different monosaccharides glucose (16.91%), galactose (4.25%), mannose (4.04%), and xylose (8.06%) as the major components of EPS. It appears such as thin filaments with three-dimensional structure, compact, irregular lumps and stacked flakes of polysaccharides. The EPS was also examined using different 1D, 2D Nuclear Magnetic Resonance (NMR) spectroscopy techniques (1H NMR, 13C NMR, 1H-1H COSY, 1H-13C HSQC, 1H-13C HMBC) with different deuterated solvents (Protic and aprotic solvents for exchangeable protons), which showed eight distinguished monomers (seven confirmed by HSQC spectrum and one from 1H spectrum). Semi-crystalline nature and thermal stability were confirmed by X-ray diffractogram and differential scanning calorimetry analysis, respectively. The EPS further shows antioxidant potential in a concentration-dependent manner. It can form a stable emulsion against different edible oil that makes it promising alternative for use in food, and pharmaceutical industries. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-022-03279-z.
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Affiliation(s)
- Sanjeev Kumar Paikra
- Neural Developmental Biology Laboratory, Department of Life Science, National Institute of Technology Rourkela, Sun dergarh, Rourkela, Odisha 769008 India
| | - Jeetendra Panda
- Organocatalysis and Synthesis Laboratory, Department of Chemistry, National Institute of Technology Rourkela, Sundergarh, Rourkela, 769 008 India
| | - Gokarneswar Sahoo
- Organocatalysis and Synthesis Laboratory, Department of Chemistry, National Institute of Technology Rourkela, Sundergarh, Rourkela, 769 008 India
| | - Monalisa Mishra
- Neural Developmental Biology Laboratory, Department of Life Science, National Institute of Technology Rourkela, Sun dergarh, Rourkela, Odisha 769008 India
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26
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Zhang KM, Zhao HR. Perspectives in the stability of emulsion explosive. Adv Colloid Interface Sci 2022; 307:102745. [PMID: 35872440 DOI: 10.1016/j.cis.2022.102745] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 07/09/2022] [Accepted: 07/17/2022] [Indexed: 11/24/2022]
Abstract
This review explores the stability of emulsion explosive, through summarizing its instability reason, stability mechanism, affecting factors, improvement ways and evaluation methods. The emulsion explosive can be recognized as highly concentrated emulsion due to the volume fraction of dispersed phase exceed 74%. The polydispersity, deformation of compassed droplets and the high content of AN in dispersed phase should be considered for the stability of emulsion explosive. The coalescence is one of the important factor for the instability of emulsion explosive as the droplets bound to each other tightly, together with that, the crystallization of AN in dispersed droplets will occur. This process will further decrease the stability of emulsion explosive. Interfacial tension, the strength of interfacial film and electrical properties of droplets are the important mechanism for preparation and stability of emulsion explosive, among the three, the effect of the strength of interfacial film is most important, and the greater the strength of the interfacial film, the more stable the emulsion explosive. The stability of emulsion explosive will be affected by the emulsifier's structure, the viscosity and polarity of oil, the crystallization point of AN and the nature of matrix, in which, it is important to pay attention to the influence of emulsifier structure because adjusting emulsifier structure is a key channel to improve the stability of emulsion explosive. Besides that, the targeted methods to improve the stability of different emulsion explosive, such as bulk emulsion explosive, packaged emulsion explosive and powdery emulsion explosive, were concluded and established. Finally, we proposed some effective methods for evaluating and predicting stability of emulsion explosive. These results will facilitate the further development of the researches in the mechanism and improvement approach of stability, as well as it will also provide effective technical support for exploring the stability of other similar highly concentrated emulsions.
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27
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Lo CH, Khandpur N, Rossato SL, Lochhead P, Lopes EW, Burke KE, Richter JM, Song M, Korat AVA, Sun Q, Fung TT, Khalili H, Chan AT, Ananthakrishnan AN. Ultra-processed Foods and Risk of Crohn's Disease and Ulcerative Colitis: A Prospective Cohort Study. Clin Gastroenterol Hepatol 2022; 20:e1323-e1337. [PMID: 34461300 PMCID: PMC8882700 DOI: 10.1016/j.cgh.2021.08.031] [Citation(s) in RCA: 48] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Accepted: 08/23/2021] [Indexed: 02/07/2023]
Abstract
BACKGROUND & AIMS The rising incidence of inflammatory bowel disease in regions undergoing Westernization has coincided with the increase in ultra-processed food (UPF) consumption over the past few decades. We aimed to examine the association between consumption of UPFs and the risk of Crohn's disease (CD) and ulcerative colitis (UC). METHODS We performed a prospective cohort study of 3 nationwide cohorts of health professionals in the United States-the Nurses' Health Study (1986-2014), the Nurses' Health Study II (1991-2017), and the Health Professionals Follow-up Study (1986-2012). We employed Cox proportional hazards models with adjustment for confounders to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs) for CD and UC according to self-reported consumption of UPFs. RESULTS The study included 245,112 participants. Over 5,468,444 person-years of follow-up, we documented 369 incident cases of CD and 488 incident cases of UC. The median age at diagnosis was 56 years (range, 29-85 years). Compared with participants in the lowest quartile of simple updated UPF consumption, those in the highest quartile had a significantly increased risk of CD (HR, 1.70; 95% CI, 1.23-2.35; Ptrend = .0008). Among different UPF subgroups, ultra-processed breads and breakfast foods; frozen or shelf-stable ready-to-eat/heat meals; and sauces, cheeses, spreads, and gravies showed the strongest positive associations with CD risk (HR per 1 standard deviation increase in intake, 1.18 [95% CI, 1.07-1.29], 1.11 [95% CI, 1.01-1.22], and 1.14 [95% CI, 1.02-1.27], respectively). There was no consistent association between UPF intake and UC risk. CONCLUSIONS Higher UPF intake was associated with an increased risk of incident CD. Further studies are needed to identify specific contributory dietary components.
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Affiliation(s)
- Chun-Han Lo
- Clinical and Translational Epidemiology Unit, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA,Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA,Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA
| | - Neha Khandpur
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA,Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil,Center for Epidemiological Studies in Health and Nutrition, Faculty of Public Health, University of São Paulo, São Paulo, Brazil
| | - Sinara Laurini Rossato
- Graduation course in Public Health, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
| | - Paul Lochhead
- Clinical and Translational Epidemiology Unit, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA,Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA
| | - Emily W. Lopes
- Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA
| | - Kristin E. Burke
- Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA
| | - James M. Richter
- Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA
| | - Mingyang Song
- Clinical and Translational Epidemiology Unit, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA,Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA,Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA,Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA
| | - Andres Victor Ardisson Korat
- Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, Massachusetts, USA
| | - Qi Sun
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA,Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA,Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, Massachusetts, USA
| | - Teresa T. Fung
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA,Department of Nutrition, Simmons University, Boston, Massachusetts, USA
| | - Hamed Khalili
- Clinical and Translational Epidemiology Unit, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA,Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA
| | - Andrew T. Chan
- Clinical and Translational Epidemiology Unit, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA,Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA,Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, Massachusetts, USA
| | - Ashwin N. Ananthakrishnan
- Clinical and Translational Epidemiology Unit, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA,Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA
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Wickramasuriya SS, Macelline SP, Kim E, Shin TK, Cho HM, Jayasena DD, Heo JM. Exogenous emulsifiers and multi-enzyme combination improves growth performance of the young broiler chickens fed low energy diets containing vegetable oil. Anim Biosci 2022; 35:1585-1591. [PMID: 35468275 PMCID: PMC9449380 DOI: 10.5713/ab.22.0024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 03/03/2022] [Indexed: 11/29/2022] Open
Abstract
Objective The present study examined the effects of exogenous emulsifiers and multi-enzyme supplementation into a low energy density diet on growth performance, visceral organ parameters, blood metabolites, ileal morphology, and nutrient digestibility in broiler chickens from hatch to 21 days. Methods One hundred and sixty-eight one-day-old Ross 308 broiler chickens were allocated in a completely randomized design to 24 pens and each pen was assigned to one of four dietary treatments to give six replications with seven chickens in a cage. Dietary treatments were: i) positive control with standard energy level (PC); ii) negative control with 100 kcal/kg lower energy of the standard level (NC); iii) NC diet supplemented 0.05% calcium stearoyl-2 lactylate as an emulsifier (NC+E); and iv) NC diet supplemented with both 0.05% calcium stearoyl-2 lactylate and 0.05% multi-enzyme (NC+E+M). Corn and soybean meal-based control diets containing vegetable oil were formulated to meet the Ross 308 nutrition specification. Chickens were fed ad-libitum with the treatment diets and sampling was conducted on day 21. Results Our results revealed that emulsifier and multi-enzyme supplementation into NC diets improved (p<0.05) feed efficiency of the broiler chickens compared to the broiler chickens fed NC diets from hatch to 21 days. Supplementation of emulsifier and multi-enzyme into NC diet improved (p<0.05) nutrient digestibility of the broiler chickens. However, emulsifier and multi-enzymesupplementation into diet did not influence (p>0.05) visceral organ weight, blood metabolites, and intestinal morphology in broiler chickens fed NC diets. Conclusion Supplementation of emulsifier and multi-enzyme in the NC diet would support improving growth performance in young broiler chickens with improved feed efficiency and increased nutrient digestibility thereby curtailing the negative impact of energy reduction in the diets.
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Affiliation(s)
| | - Shemil Priyan Macelline
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.,School of Life and Environmental Sciences, Faculty of Science, University of Sydney, Sydney 2006, Australia
| | - Eunjoo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.,School of Environmental and Rural Science, University of New England, Armidale, NSW, 2351, Australia
| | - Taeg Kyun Shin
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Hyun Min Cho
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Dinesh D Jayasena
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Jung Min Heo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
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29
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Chassaing B, Compher C, Bonhomme B, Liu Q, Tian Y, Walters W, Nessel L, Delaroque C, Hao F, Gershuni V, Chau L, Ni J, Bewtra M, Albenberg L, Bretin A, McKeever L, Ley RE, Patterson AD, Wu GD, Gewirtz AT, Lewis JD. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome. Gastroenterology 2022; 162:743-756. [PMID: 34774538 PMCID: PMC9639366 DOI: 10.1053/j.gastro.2021.11.006] [Citation(s) in RCA: 91] [Impact Index Per Article: 45.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 10/20/2021] [Accepted: 11/02/2021] [Indexed: 01/07/2023]
Abstract
BACKGROUND & AIMS Epidemiologic and murine studies suggest that dietary emulsifiers promote development of diseases associated with microbiota dysbiosis. Although the detrimental impact of these compounds on the intestinal microbiota and intestinal health have been demonstrated in animal and in vitro models, impact of these food additives in healthy humans remains poorly characterized. METHODS To examine this notion in humans, we performed a double-blind controlled-feeding study of the ubiquitous synthetic emulsifier carboxymethylcellulose (CMC) in which healthy adults consumed only emulsifier-free diets (n = 9) or an identical diet enriched with 15 g per day of CMC (n = 7) for 11 days. RESULTS Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity. Moreover, CMC-fed subjects exhibited changes in the fecal metabolome, particularly reductions in short-chain fatty acids and free amino acids. Furthermore, we identified 2 subjects consuming CMC who exhibited increased microbiota encroachment into the normally sterile inner mucus layer, a central feature of gut inflammation, as well as stark alterations in microbiota composition. CONCLUSIONS These results support the notion that the broad use of CMC in processed foods may be contributing to increased prevalence of an array of chronic inflammatory diseases by altering the gut microbiome and metabolome (ClinicalTrials.gov, number NCT03440229).
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Affiliation(s)
- Benoit Chassaing
- INSERM U1016, team "Mucosal microbiota in chronic inflammatory diseases,'' CNRS UMR 8104, Université de Paris, Paris, France.
| | - Charlene Compher
- School of Nursing, University of Pennsylvania, Philadelphia, Pennsylvania
| | - Brittaney Bonhomme
- Center for Clinical Epidemiology and Biostatistics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania,Division of Gastroenterology and Hepatology, Department of Medicine, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania
| | - Qing Liu
- Center for Molecular Toxicology and Carcinogenesis, Department of Veterinary and Biomedical Sciences, Pennsylvania State University, University Park, Pennsylvania
| | - Yuan Tian
- Center for Molecular Toxicology and Carcinogenesis, Department of Veterinary and Biomedical Sciences, Pennsylvania State University, University Park, Pennsylvania
| | - William Walters
- Department of Microbiome Science, Max Planck Institute for Developmental Biology, Tübingen, Germany
| | - Lisa Nessel
- Center for Clinical Epidemiology and Biostatistics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania
| | - Clara Delaroque
- INSERM U1016, team “Mucosal microbiota in chronic inflammatory diseases,” CNRS UMR 8104, Université de Paris, Paris, France
| | - Fuhua Hao
- Center for Molecular Toxicology and Carcinogenesis, Department of Veterinary and Biomedical Sciences, Pennsylvania State University, University Park, Pennsylvania
| | - Victoria Gershuni
- Department of Surgery, Hospital of the University of Pennsylvania, Philadelphia, Pennsylvania
| | - Lillian Chau
- Division of Gastroenterology and Hepatology, Department of Medicine, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania
| | - Josephine Ni
- Division of Gastroenterology and Hepatology, Department of Medicine, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania
| | - Meenakshi Bewtra
- Division of Gastroenterology and Hepatology, Department of Medicine, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania,Center for Clinical Epidemiology and Biostatistics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania
| | - Lindsey Albenberg
- Division of Gastroenterology, Hepatology, and Nutrition, Department of Pediatrics, Children’s Hospital of Philadelphia, Philadelphia, Pennsylvania
| | - Alexis Bretin
- Institute for Biomedical Sciences, Center for Inflammation, Immunity and Infection, Digestive Disease Research Group, Georgia State University, Atlanta, Georgia
| | - Liam McKeever
- Center for Clinical Epidemiology and Biostatistics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania,Division of Gastroenterology and Hepatology, Department of Medicine, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania
| | - Ruth E. Ley
- Department of Microbiome Science, Max Planck Institute for Developmental Biology, Tübingen, Germany
| | - Andrew D. Patterson
- Center for Molecular Toxicology and Carcinogenesis, Department of Veterinary and Biomedical Sciences, Pennsylvania State University, University Park, Pennsylvania
| | - Gary D. Wu
- Division of Gastroenterology and Hepatology, Department of Medicine, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania
| | - Andrew T. Gewirtz
- Institute for Biomedical Sciences, Center for Inflammation, Immunity and Infection, Digestive Disease Research Group, Georgia State University, Atlanta, Georgia
| | - James D. Lewis
- Center for Clinical Epidemiology and Biostatistics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania,Division of Gastroenterology and Hepatology, Department of Medicine, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania
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Safian MTU, Sekeri SH, Yaqoob AA, Serrà A, Jamudin MD, Mohamad Ibrahim MN. Utilization of lignocellulosic biomass: A practical journey towards the development of emulsifying agent. Talanta 2021; 239:123109. [PMID: 34864531 DOI: 10.1016/j.talanta.2021.123109] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/24/2021] [Accepted: 11/25/2021] [Indexed: 12/28/2022]
Abstract
With each passing year, the agriculture and wood processing industries generate increasingly high tonnages of biomass waste, which instead of being burned or left to accumulate should be utilized more sustainably. In parallel, advances in green technology have encouraged large companies and nations to begin using eco-friendly materials, including eco-friendly emulsifiers, which are used in various industries and in bio-based materials. The emulsion-conducive properties of lignocellulosic materials such as cellulose, hemicellulose, and lignin, the building blocks of plant and wood structures, have demonstrated a particular ability to alter the landscape of emulsion technology. Beyond that, the further modification of their structure may improve emulsion stability, which often determines the performance of emulsions. Considering those trends, this review examines the performance of lignocellulosic materials after modification according to their stability, droplet size, and distribution by size, all of which suggest their outstanding potential as materials for emulsifying agents.
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Affiliation(s)
- Muhammad Taqi-Uddeen Safian
- Materials Technology Research Group (MaTRec), School of Chemical Sciences, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia
| | - Siti Hajar Sekeri
- Materials Technology Research Group (MaTRec), School of Chemical Sciences, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia.
| | - Asim Ali Yaqoob
- Materials Technology Research Group (MaTRec), School of Chemical Sciences, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia
| | - Albert Serrà
- Grup d'Electrodeposició de Capes Primes i Nanoestructures (GE-CPN), Departament de Ciència de Materials i Química Física, Universitat de Barcelona, Martí i Franquès, 1, E-08028, Barcelona, Catalonia, Spain; Institute of Nanoscience and Nanotechnology (IN(2)UB), Universitat de Barcelona, Barcelona, Catalonia, Spain
| | - Mohd Dzahir Jamudin
- Ekahala Resourses Sdn. Bhd., 52-1, Jalan Musytari AN U5/AN, Subang Pelangi, Seksyen U5, 40150, Shah Alam, Selangor, Malaysia
| | - Mohamad Nasir Mohamad Ibrahim
- Materials Technology Research Group (MaTRec), School of Chemical Sciences, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia.
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Khuda SE, Nguyen AV, Sharma GM, Alam MS, Balan KV, Williams KM. Effects of emulsifiers on an in vitro model of intestinal epithelial tight junctions and the transport of food allergens. Mol Nutr Food Res 2021; 66:e2100576. [PMID: 34779572 DOI: 10.1002/mnfr.202100576] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 10/15/2021] [Indexed: 11/12/2022]
Abstract
SCOPE Certain food emulsifiers may interfere with gut barrier function in ways correlating to increased exposure to allergens. Understanding the consequences of interactions between these food ingredients and the intestinal epithelium is important for evaluating allergen dose exposure characteristics. METHODS AND RESULTS Wechallenged Caco-2 cell monolayers, an in vitromodel of human intestinal epithelial tight junctions with synthetic polysorbate-80 or natural lecithin alone, or in combination with known allergens (egg proteins: ovalbumin, ovomucoid, and ovotransferrin; and a synthetic form of galactose-alpha-1,3-galactose (alpha-gal), an allergen of increasing concern). For most doses of individual emulsifiers and allergens, >90% cell viability and <15% cytotoxicity wasobserved; however, toxicity increased at a 0.5% concentration of emulsifiers. At low cytotoxic concentration (0.2%), only polysorbate-80 treatment reduced monolayer integrity (∼20%) with increased lucifer yellow passage. Dose-related differences in expression of tight junction genes and occludin proteins wereobserved with emulsifier treatments. The transport of all tested allergens across the cell monolayers, excluding ovotransferrin, nearly doubled in the presence of 0.2% polysorbate-80 compared to lecithin and untreated control. CONCLUSION By modulating paracellular permeability, polysorbate-80 may enhance absorption of allergens in a size-dependent manner. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Sefat E Khuda
- Center for Food Safety and Applied Nutrition, United States Food and Drug Administration, 8301 Muirkirk Rd., Laurel, MD, 20708, United States
| | - Ann V Nguyen
- Center for Food Safety and Applied Nutrition, United States Food and Drug Administration, 8301 Muirkirk Rd., Laurel, MD, 20708, United States
| | - Girdhari M Sharma
- Center for Food Safety and Applied Nutrition, United States Food and Drug Administration, 8301 Muirkirk Rd., Laurel, MD, 20708, United States
| | - Mohammad S Alam
- Center for Food Safety and Applied Nutrition, United States Food and Drug Administration, 8301 Muirkirk Rd., Laurel, MD, 20708, United States
| | - Kannan V Balan
- Center for Food Safety and Applied Nutrition, United States Food and Drug Administration, 8301 Muirkirk Rd., Laurel, MD, 20708, United States
| | - Kristina M Williams
- Center for Food Safety and Applied Nutrition, United States Food and Drug Administration, 8301 Muirkirk Rd., Laurel, MD, 20708, United States
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Yasuda M, Tabata M. Effect of emulsifiers on the discoloration of chlorophyll and their potential for use in green beverages. J Food Sci 2021; 86:3033-3045. [PMID: 34118058 DOI: 10.1111/1750-3841.15782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 04/09/2021] [Accepted: 04/26/2021] [Indexed: 11/29/2022]
Abstract
The discoloration of chlorophyll (Chl) by light is an ongoing issue for green beverages in the food industry. To suppress the discoloration of Chl in aqueous solution, the effects of different emulsifiers were investigated on the discoloration of Chl under ultraviolet (UV) irradiation to determine their potential application for use as food additives. Sucrose fatty acid ester (SE), sorbitan fatty acid ester (TW), and quillaja saponin (QS) were used as emulsifiers, while Triton X-100 (TX) was used for reference. The discoloration of Chl was measured using a color difference meter. The species of Chl in solution were determined using ultraviolet-visible (UV-Vis), fluorescence, and circular dichroism (CD) spectroscopy, and the particle size of Chl in solution was determined using dynamic light scattering. The Chl aggregates were observed by the observation of increased peak areas at longer wavelengths in the UV spectra of Chl, in addition to a reduced fluorescence intensity. The CD spectra showed that the Chl aggregates were arranged in a random structure. Furthermore, the average particle size of the Chl aggregates was determined to be approximately 100 nm. SE and QS were found to significantly enhance the formation of self-aggregates due to their high hydrophilicities compared to those of TW and TX. As a result, SE and QS protect themselves from light to suppress the discoloration of Chl. The present results therefore suggest that SE and QS are suitable emulsifiers to address the problem of Chl discoloration in beverages, such as green tea and vegetable juices. PRACTICAL APPLICATION: Chlorophyll (Chl), a green pigment present in vegetables and green tea, is discolored by light. In this study, it was found that emulsifiers (sucrose fatty acid ester and quillaja saponin) suppress the discoloration of Chl. The implementation of these emulsifiers as food additives would enable green tea or green vegetable juices to maintain their colors for long periods and could contribute significantly to the beverage industry.
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Affiliation(s)
- Midori Yasuda
- Department of Health and Nutrition Sciences, Nishikyushu University, Kanzaki, Saga, Japan
| | - Masaaki Tabata
- Department of Chemistry and Applied Chemistry, Graduate School of Science and Engineering, Saga University, Honjo-machi, Saga, Japan
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Zhang S, He Z, Cheng Y, Xu F, Cheng X, Wu P. Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis. Carbohydr Polym 2021; 260:117824. [PMID: 33712165 DOI: 10.1016/j.carbpol.2021.117824] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/27/2021] [Accepted: 02/12/2021] [Indexed: 12/29/2022]
Abstract
Rhamnogalacturonan I (RG-I) enriched pectic polysaccharides were extracted from Cerasus humilis fruits (RPCF, RG-I: 74.46 %). Structural characterization including FTIR, XRD, NMR, HPAEC and SEM demonstrated that RPCF was a high-methoxy acetylated pectin macromolecule with abundant arabinose and galactose side chains (DM: 53.41 %, MW: 1098 kDa, (Ara + Gal)/Rha: 5.37 %). RPCF afforded additional lipid oxidation stability for emulsions, and exhibited significantly better emulsification performance than citrus pectin. In addition, RPCF formed a weak gel network that stabilized the emulsions (G' > G″). Interestingly, RPCF had behaviors that are divergent from those of commercial high-methoxy pectin because it demonstrated potential in forming sugar-free gels systems. Overall, Cerasus humilis is a new source of pectin rich in RG-I. RPCF can be used as a novel emulsifier with gelling and antioxidant effects, providing its alternative application as a natural emulsifier and rheological modifier in a wide range of products, including those with oil-in-water and low sugar.
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Affiliation(s)
- Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Ziyang He
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Yue Cheng
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Fangzhou Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Xinxin Cheng
- College of Agronomy, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Peng Wu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China.
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Zhu YT, Yuan YZ, Feng QP, Hu MY, Li WJ, Wu X, Xiang SY, Yu SQ. Food emulsifier polysorbate 80 promotes the intestinal absorption of mono-2-ethylhexyl phthalate by disturbing intestinal barrier. Toxicol Appl Pharmacol 2021; 414:115411. [PMID: 33476678 DOI: 10.1016/j.taap.2021.115411] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 01/12/2021] [Accepted: 01/15/2021] [Indexed: 12/16/2022]
Abstract
Di-2-ethylhexyl phosphate (DEHP) and its main toxic metabolite mono-2-ethylhexyl phthalate (MEHP) are the typical endocrine disrupting chemicals (EDCs) and widely affect human health. Our previous research reported that synthetic nonionic dietary emulsifier polysorbate 80 (P80, E433) had the promotional effect on the oral absorption of DEHP in rats. The aim of this study was to explore its mechanism of promoting oral absorption, focusing on the mucus barrier and mucosal barrier of the small intestine. A small molecule fluorescent probe 5-aminofluorescein-MEHP (MEHP-AF) was used as a tracker of MEHP in vivo and in vitro. First of all, we verified that P80 promoted the bioavailability of MEHP-AF in the long-term and low-dose exposure of MEHP-AF with P80 as a result of increasing the intestinal absorption of MEHP-AF. Afterwards, experimental results from Western blot, qPCR, immunohistochemistry, and immunofluorescence showed that P80 decreased the expression of proteins (mucus protein mucin-2, tight junction proteins claudin-1 and occludin) related to mucus barrier and mucosal barrier in the intestine, changed the integrity of intestinal epithelial cell, and increased the permeability of intestinal epithelial mucosa. These results indicated that P80 promoted the oral absorption of MEHP-AF by altering the intestinal mucus barrier and mucosal barrier. These findings are of great importance for assessing the safety risks of some food emulsifiers and clarifying the absorption mechanism of chemical pollutants in food, especially for EDCs.
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Affiliation(s)
- Yu-Ting Zhu
- Jiangsu Province Key Laboratory for Molecular and Medical Biotechnology, College of Life Sciences, Nanjing Normal University, Nanjing 210046, People's Republic of China
| | - Yi-Zhen Yuan
- Jiangsu Province Key Laboratory for Molecular and Medical Biotechnology, College of Life Sciences, Nanjing Normal University, Nanjing 210046, People's Republic of China
| | - Qiu-Ping Feng
- College of Food Sciences and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210046, People's Republic of China
| | - Meng-Yuan Hu
- College of Food Sciences and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210046, People's Republic of China
| | - Wen-Jie Li
- College of Food Sciences and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210046, People's Republic of China
| | - Xiu Wu
- Jiangsu Province Key Laboratory for Molecular and Medical Biotechnology, College of Life Sciences, Nanjing Normal University, Nanjing 210046, People's Republic of China
| | - Su-Yun Xiang
- College of Food Sciences and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210046, People's Republic of China.
| | - Shu-Qin Yu
- Jiangsu Province Key Laboratory for Molecular and Medical Biotechnology, College of Life Sciences, Nanjing Normal University, Nanjing 210046, People's Republic of China.
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Neckebroeck B, Verkempinck SHE, Van Audenhove J, Bernaerts T, de Wilde d'Estmael H, Hendrickx ME, Van Loey AM. Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources. Food Res Int 2020; 141:110087. [PMID: 33641966 DOI: 10.1016/j.foodres.2020.110087] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 12/09/2020] [Accepted: 12/25/2020] [Indexed: 12/16/2022]
Abstract
The presented research studied the emulsifying and emulsion stabilizing capacity of pectin samples isolated from different plant origin: apple, carrot, onion and tomato. The acid extracted pectin samples showed distinct structural properties. Specifically, apple pectin showed a high degree of methylesterification (78.41 ± 0.83%), carrot pectin had the lowest concentration of other co-eluted cell wall polymers, onion pectin displayed a bimodal molar mass distribution suggesting two polymer fractions with different molar mass and tomato pectin was characterized by a high protein content (16.48 ± 0.05%). The evaluation of the emulsifying and emulsion stabilizing potential of the pectin samples included investigating their ability to lower the interfacial tension next to a storage stability study of pectin stabilized o/w emulsions. Creaming behavior as well as the evolution of the oil droplet size were thoroughly examined during storage using multiple analytical techniques. Overall, smaller oil droplet sizes were obtained at pH 2.5 compared to pH 6.0 indicating better emulsifying capacity at lower pH. The lowest emulsion stability was observed in emulsions formulated with tomato pectin in which weak flocculation and relatively fast creaming affected emulsion stability. Onion pectin clearly showed the most promising emulsifying and emulsion stabilizing potential. At both pH conditions, emulsions stabilized by the onion pectin sample displayed highly stable oil droplet sizes during the whole storage period. The presence of the two polymer fractions in this sample can play an important role in the observed stability. In future work, it could be evaluated if both fractions contribute to emulsion stability in a synergistic way. In conclusion, this work showed that pectin samples extracted from different plant origin display diverse structural properties resulting in varying emulsifying and emulsion stabilizing potential. Polymer molar mass potentially plays a major role in the structure-function relation.
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Affiliation(s)
- B Neckebroeck
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - S H E Verkempinck
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - J Van Audenhove
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - T Bernaerts
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - H de Wilde d'Estmael
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - M E Hendrickx
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - A M Van Loey
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
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Simoes S, Lelaj E, Rousseau D. The presence of crystalline sugar limits the influence of emulsifiers on cocoa butter crystallization. Food Chem 2020; 346:128848. [PMID: 33387831 DOI: 10.1016/j.foodchem.2020.128848] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 12/05/2020] [Accepted: 12/06/2020] [Indexed: 11/30/2022]
Abstract
The effects of 2 wt% emulsifier and crystalline sugar on the isothermal solidification and polymorphic behavior of cocoa butter were evaluated. The emulsifiers investigated were commercial soy lecithin, polyglycerol polyricinoleate (PGPR), citric acid esters of mono- and diacylglycerols (CITREM) and ammonium phosphatides (AP). All emulsifiers accelerated cocoa butter nucleation and growth from the melt, with PGPR showing the smallest enhancement. Lecithin and AP minimally affected the polymorphic form IV-to-V transition contrary to PGPR and CITREM, whichboth promoted the formation of form V crystals. The presence of sugar alone accelerated cocoa butter solidification while limiting the ability of the emulsifiers to do so. Sugar alone, and in the presence of emulsifier, hindered the polymorphic form IV-to-V transition. This study shows that the effects of emulsifiers on the isothermal crystallization of cocoa butter can be muted in the presence of crystalline sugar, suggesting a complex interplay dependent on emulsifier molecular structure.
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Affiliation(s)
- Selvyn Simoes
- Department of Chemistry and Biology, Ryerson University, Toronto, Canada
| | - Enea Lelaj
- Department of Chemistry and Biology, Ryerson University, Toronto, Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Canada.
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Daoud S, Bou-Maroun E, Waschatko G, Cayot P. Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a possible mechanism. Food Chem 2020; 342:128273. [PMID: 33158679 DOI: 10.1016/j.foodchem.2020.128273] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 09/26/2020] [Accepted: 09/28/2020] [Indexed: 12/17/2022]
Abstract
Lipid oxidation is the main hurdle for omega-3 fatty acid enrichment in food and beverages. Fat oxidation reduces the quality and safety of supplemented products. A tuna oil-in-water emulsion (20%v/v) was exposed to iron-induced oxidation. Emulsions with changing emulsifiers and buffers were analyzed under different storage conditions (argon purging, pH variation) using Conjugated Dienes and Thiobarbituric acid reactive substances assays. The results showed that free iron ions cannot interact with oxygen. However, buffers (Citrate and phosphate) chelate iron ions (Fe (II)). Depending on the pH value and the type of buffer-Fe (II) complex, its prooxidant activity and spatial distribution are influenced. The complex charge defines the interactions with the oil-water interface, i.e., positively charged interfaces repel positively charged complexes which keeps the prooxidant away. The mechanistic understanding of this work will help formulators and product developers to choose the right buffer and emulsifier combination for oxidation sensitive emulsions.
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Affiliation(s)
- Samar Daoud
- Unité mixte "Procédés alimentaires et microbiologiques", Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
| | - Elias Bou-Maroun
- Unité mixte "Procédés alimentaires et microbiologiques", Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Gustav Waschatko
- Cargill R&D Centre Europe BVBA, Havenstraat 84, B-1800 Vilvoorde, Belgium
| | - Philippe Cayot
- Unité mixte "Procédés alimentaires et microbiologiques", Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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38
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Taarji N, Bouhoute M, Fainassi F, Hafidi A, Kobayashi I, Neves MA, Tominaga K, Isoda H, Nakajima M. Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra). Food Chem 2020; 337:127949. [PMID: 32919267 DOI: 10.1016/j.foodchem.2020.127949] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 08/25/2020] [Accepted: 08/25/2020] [Indexed: 11/28/2022]
Abstract
This study compared the interfacial and emulsifying properties of purified saponins and non-purified saponin-rich extracts of Glycyrrhiza glabra, and highlighted potential mechanisms by which crude surface-active compositions, such as liquorice root extract (LRE), act as emulsifiers. LRE presented different fluid properties, in comparison to purified glycyrrhizin (PG), at equivalent glycyrrhizin concentrations. Particularly, it exhibited limited glycyrrhizin fibrilization at pH < pKa and efficiently reduced the interfacial tension at the soybean oil/water interface, independently of pH. LRE also presented better emulsification properties, in comparison to PG samples. Emulsions prepared using LRE had lower droplet sizes when using higher oil mass fractions or lower homogenization pressures, which was attributed to 2 main factors: (i) efficient adsorption of glycyrrhizin molecules at relatively low interfacial curvatures, thus accelerating oil phase breakup during homogenization and (ii) sufficient coverage of newly generated droplets due to adsorption of residual surface-active components (e.g. proteins), thus minimizing droplet coalescence.
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Affiliation(s)
- Noamane Taarji
- Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan; Food Sciences Laboratory, Faculty of Sciences Semlalia, Cadi Ayyad University, P.O. Box: 2390, 40001 Marrakech, Morocco; Program in Life Science Innovation, School of Integrative and Global Majors (SIGMA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8577, Japan.
| | - Meryem Bouhoute
- Program in Life Science Innovation, School of Integrative and Global Majors (SIGMA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8577, Japan
| | - Firdaous Fainassi
- Food Sciences Laboratory, Faculty of Sciences Semlalia, Cadi Ayyad University, P.O. Box: 2390, 40001 Marrakech, Morocco
| | - Abdellatif Hafidi
- Food Sciences Laboratory, Faculty of Sciences Semlalia, Cadi Ayyad University, P.O. Box: 2390, 40001 Marrakech, Morocco.
| | - Isao Kobayashi
- Program in Life Science Innovation, School of Integrative and Global Majors (SIGMA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8577, Japan; Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba 305-8642, Japan.
| | - Marcos A Neves
- Program in Life Science Innovation, School of Integrative and Global Majors (SIGMA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8577, Japan.
| | - Kenichi Tominaga
- Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan.
| | - Hiroko Isoda
- Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan; Program in Life Science Innovation, School of Integrative and Global Majors (SIGMA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8577, Japan.
| | - Mitsutoshi Nakajima
- Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan.
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Nerome S, Onishi M, Saito D, Mizobuchi A, Ando T, Daira Y, Matsumoto A, Ojima Y, Azuma M. Cell surface changes that advance the application of using yeast as a food emulsifier. Food Chem 2020; 315:126264. [PMID: 32006867 DOI: 10.1016/j.foodchem.2020.126264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 01/10/2020] [Accepted: 01/17/2020] [Indexed: 01/16/2023]
Abstract
A previous study revealed that Saccharomyces cerevisiae mcd4Δ, a cell wall mutant with a defect in the synthesis of the glycosylphosphatidylinositol anchor, has a strong macrophage activation ability. In this study, remarkable emulsion formation after cell suspensions of mcd4Δ and anp1Δ (which exhibit an extreme reduction of mannan) were mixed with oil was found. Moreover, the relationship between cell wall mutation and emulsion formation was investigated, suggesting that och1Δ with a defect in the formation of N-linked glycans also had a strong emulsification ability and that high molecular weight materials released from the cells were involved in emulsion formation. Furthermore, two strains (asc1Δ and scp160Δ) with a strong emulsification ability without a large decrease in mannan content were also found from the wide screening of strains that exhibit an emulsifying activity using more than 5000 gene-deficient strains. These results provide valuable information for the development of a yeast-derived emulsifier.
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Affiliation(s)
- Shinsuke Nerome
- Department of Applied Chemistry and Bioengineering, Graduate School of Engineering, Osaka City University, Sugimoto 3-3-138, Sumiyoshi-ku, Osaka 558-8585, Japan
| | - Masaya Onishi
- Department of Applied Chemistry and Bioengineering, Graduate School of Engineering, Osaka City University, Sugimoto 3-3-138, Sumiyoshi-ku, Osaka 558-8585, Japan
| | - Daiki Saito
- Department of Applied Chemistry and Bioengineering, Graduate School of Engineering, Osaka City University, Sugimoto 3-3-138, Sumiyoshi-ku, Osaka 558-8585, Japan
| | - Ayano Mizobuchi
- Department of Applied Chemistry and Bioengineering, Graduate School of Engineering, Osaka City University, Sugimoto 3-3-138, Sumiyoshi-ku, Osaka 558-8585, Japan
| | - Tatsuya Ando
- Department of Applied Chemistry and Bioengineering, Graduate School of Engineering, Osaka City University, Sugimoto 3-3-138, Sumiyoshi-ku, Osaka 558-8585, Japan
| | - Yui Daira
- Department of Applied Chemistry and Bioengineering, Graduate School of Engineering, Osaka City University, Sugimoto 3-3-138, Sumiyoshi-ku, Osaka 558-8585, Japan
| | - Azusa Matsumoto
- Department of Applied Chemistry and Bioengineering, Graduate School of Engineering, Osaka City University, Sugimoto 3-3-138, Sumiyoshi-ku, Osaka 558-8585, Japan
| | - Yoshihiro Ojima
- Department of Applied Chemistry and Bioengineering, Graduate School of Engineering, Osaka City University, Sugimoto 3-3-138, Sumiyoshi-ku, Osaka 558-8585, Japan
| | - Masayuki Azuma
- Department of Applied Chemistry and Bioengineering, Graduate School of Engineering, Osaka City University, Sugimoto 3-3-138, Sumiyoshi-ku, Osaka 558-8585, Japan.
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Zhang Y, Mustapha AN, Zhang X, Baiocco D, Wellio G, Davies T, Zhang Z, Li Y. Improved volatile cargo retention and mechanical properties of capsules via sediment-free in situ polymerization with cross-linked poly(vinyl alcohol) as an emulsifier. J Colloid Interface Sci 2020; 568:155-164. [PMID: 32088446 DOI: 10.1016/j.jcis.2020.01.115] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 01/27/2020] [Accepted: 01/28/2020] [Indexed: 10/25/2022]
Abstract
HYPOTHESIS It is hypothesized that poly(vinyl alcohol) (PVOH) as an emulsifier destabilizes the insoluble molecular aggregates by increasing interparticle interactions and their tendency toward agglomeration into large particle aggregates during the encapsulation process of one-step in situ polymerization. Porosity of capsule shells is expected to decrease with reducing agglomeration tendency to allow dense packing of smaller insoluble aggregates. Cross-linking the polymer network further reduces shell permeability to improve the retention of volatile cargos. PVOH also modifies the short-range order of polymer network to bestow improved mechanical properties in addition to the shell thickening effect at appropriate synthesis conditions. EXPERIMENTS PVOH was used to stabilize a heptane-in-water emulsion as a template for producing capsules via one-step in situ polymerization. Shell morphologies at different PVOH concentrations were compared. Physical freeze-thawing and chemical cross-linking were adopted separately to synthesize capsules with a volatile cargo, and its retention was characterized qualitatively by a solvatochromism-based fluorescent method and quantitative payload calculation. Mechanical properties of capsules were tested with micromanipulation. The effect of graphene oxide (GO) impregnation into capsules was studied with various co-emulsifiers. FINDINGS When PVOH alone was used as the emulsifier for capsule synthesis, the higher its concentration, the more porous the shell structure was. At very low concentrations, visible pores were eliminated. Freeze-thaw cycles reduced the permeability of capsule shells when visible pores were absent. Chemical cross-linking with poly(acrylic acid) (PAA) significantly improved the retention of volatile cargo heptane. PVOH substantially reduced polymer sediment during capsule synthesis, which eliminated the tedious centrifugation procedure that normally would have followed. Superior mechanical strength of capsules was achieved with PAA cross-linked PVOH at appropriate conditions. The impregnation of aqueously dispersed GO into capsules was also promoted by using PVOH but not hydrocolloid emulsifiers.
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Affiliation(s)
- Yan Zhang
- Birmingham Centre for Energy Storage (BCES), School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands B15 2TT, United Kingdom; Micromanipulation and Microencapsulation Research Group (MCAP), School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands B15 2TT, United Kingdom
| | - Abdullah Naseer Mustapha
- Birmingham Centre for Energy Storage (BCES), School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands B15 2TT, United Kingdom; Micromanipulation and Microencapsulation Research Group (MCAP), School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands B15 2TT, United Kingdom
| | - Xiaotong Zhang
- Micromanipulation and Microencapsulation Research Group (MCAP), School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands B15 2TT, United Kingdom
| | - Daniele Baiocco
- Micromanipulation and Microencapsulation Research Group (MCAP), School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands B15 2TT, United Kingdom
| | - Gilmore Wellio
- Birmingham Centre for Energy Storage (BCES), School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands B15 2TT, United Kingdom; Micromanipulation and Microencapsulation Research Group (MCAP), School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands B15 2TT, United Kingdom
| | - Thomas Davies
- Cardiff Catalysis Institute, School of Chemistry, Cardiff University, Cardiff, Wales CF10 3AT, United Kingdom
| | - Zhibing Zhang
- Micromanipulation and Microencapsulation Research Group (MCAP), School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands B15 2TT, United Kingdom.
| | - Yongliang Li
- Birmingham Centre for Energy Storage (BCES), School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands B15 2TT, United Kingdom.
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Kim H, Kim B, Cho S, Kwon I, Seo J. Dietary lysophospholipids supplementation inhibited the activity of lipolytic bacteria in forage with high oil diet: an in vitro study. Asian-Australas J Anim Sci 2020; 33:1590-1598. [PMID: 32106659 PMCID: PMC7463089 DOI: 10.5713/ajas.19.0850] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 01/22/2020] [Indexed: 11/28/2022]
Abstract
Objective The objective of this study was to evaluate the effects of lysophospholipids (LPL) supplementation on rumen fermentation, degradability, and microbial diversity in forage with high oil diet in an in vitro system. Methods Four experimental treatments were used: i) annual ryegrass (CON), ii) 93% annual ryegrass +7% corn oil on a dry matter (DM) basis (OiL), iii) OiL with a low level (0.08% of dietary DM) of LPL (LLPL), and iv) OiL with a high level (0.16% of dietary DM) of LPL (HLPL). An in vitro fermentation experiment was performed using strained rumen fluid for 48 h incubations. In vitro DM degradability (IVDMD), in vitro neutral detergent fiber degradability, pH, ammonia nitrogen (NH3-N), volatile fatty acid (VFA), and microbial diversity were estimated. Results There was no significant change in IVDMD, pH, NH3-N, and total VFA production among treatments. The LPL supplementation significantly increased the proportion of butyrate and valerate (Linear effect [Lin], p = 0.004 and <0.001, respectively). The LPL supplementation tended to increase the total bacteria in a linear manner (p = 0.089). There were significant decreases in the relative proportions of cellulolytic (Fibrobacter succinogenes and Ruminococcus albus) and lipolytic (Anaerovibrio lipolytica and Butyrivibrio proteoclasticus) bacteria with increasing levels of LPL supplementation (Lin, p = 0.028, 0.006, 0.003, and 0.003, respectively). Conclusion The LPL supplementation had antimicrobial effects on several cellulolytic and lipolytic bacteria, with no significant difference in nutrient degradability (DM and neutral detergent fiber) and general bacterial counts, suggesting that LPL supplementation might increase the enzymatic activity of rumen bacteria. Therefore, LPL supplementation may be more effective as an antimicrobial agent rather than as an emulsifier in the rumen.
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Affiliation(s)
- Hanbeen Kim
- Department of Animal Science, Life and Industry Convergence Research Institute, Pusan National University, Miryang 50463, Korea
| | - Byeongwoo Kim
- Department of Animal Science, Life and Industry Convergence Research Institute, Pusan National University, Miryang 50463, Korea
| | - Seongkeun Cho
- Department of Animal Science, Life and Industry Convergence Research Institute, Pusan National University, Miryang 50463, Korea
| | | | - Jakyeom Seo
- Department of Animal Science, Life and Industry Convergence Research Institute, Pusan National University, Miryang 50463, Korea
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Wickramasuriya SS, Cho HM, Macelline SP, Kim E, Shin TK, Yi YJ, Park SH, Lee KB, Heo JM. Effect of calcium stearoyl-2 lactylate and lipase supplementation on growth performance, gut health, and nutrient digestibility of broiler chickens. Asian-Australas J Anim Sci 2020; 33:981-991. [PMID: 32054203 PMCID: PMC7206371 DOI: 10.5713/ajas.19.0595] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Accepted: 10/28/2019] [Indexed: 11/27/2022]
Abstract
Objective To evaluate calcium stearoyl-2 lactylate (CSL) performance as an exogenous emulsifier together with lipase for broiler diets. Methods In total, 252 one-day-old Ross 308 broiler chickens were allocated in a completely randomized design to give 6 replications per treatment with 7 birds in each cage. There were six dietary treatments representing a 2×3 factorial arrangement consisted of two energy levels (standard energy [positive control, PC] and −100 kcal/kg of the requirement level [negative control, NC]) and three dietary treatments (without additives [CON], CON+CSL [CSL], and CON+CSL+lipase [CSL-Lipase]). Corn and soybean meal-based experimental diets containing vegetable oil were formulated. Growth performance, blood parameters, visceral organ weights, ileal morphology, nutrient digestibility, and cytokine gene expression were measured. Results Birds fed a diet including CSL increased (p<0.05) lipase level in blood compared to birds fed a diet including CSL-Lipase on day 21. Similarly, higher (p<0.05) liver weight was observed in birds fed a diet including either CSL or CSL-Lipase on day 21. Birds fed NC diet with CSL improved (p<0.05) nutrient digestibility compared to the NC diet on day 21. However, birds fed a diet supplemented with CSL or CSL-Lipase did not affect (p>0.05) the weight gain, feed efficiency, ileal morphology, and cytokine concentrations during the experiment period, regardless of dietary energy levels. Conclusion Our results indicated that CSL has a role in improving nutrient digestibility in young birds when supplemented to a corn-soybean meal based broiler diet.
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Affiliation(s)
| | - Hyun Min Cho
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Shemil Priyan Macelline
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Eunjoo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Taeg Kyun Shin
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Young Joo Yi
- Division of Biotechnology, Chonbuk National University, Iksan 54596, Korea.,Department of Agricultural Education, College of Education, Sunchon National University, Suncheon 57922, Korea
| | | | - Kyung Bon Lee
- Deaprtment of Biology Education, College of Education, Chonnam National University, Gwangju 61186, Korea
| | - Jung Min Heo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
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Furuhashi H, Higashiyama M, Okada Y, Kurihara C, Wada A, Horiuchi K, Hanawa Y, Mizoguchi A, Nishii S, Inaba K, Sugihara N, Watanabe C, Komoto S, Tomita K, Miura S, Hokari R. Dietary emulsifier polysorbate-80-induced small-intestinal vulnerability to indomethacin-induced lesions via dysbiosis. J Gastroenterol Hepatol 2020; 35:110-117. [PMID: 31359491 DOI: 10.1111/jgh.14808] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 07/26/2019] [Indexed: 12/28/2022]
Abstract
BACKGROUND AND AIM Dietary emulsifiers are widely used in processed foods and officially approved as safe for intake. However, recent studies have demonstrated that some emulsifiers alter the colonic microbiota, leading to colonic low-grade inflammation, in mice. The effect of dietary emulsifiers on small-intestinal microbiota, which is important for gut immunity, has not been studied. We aimed to investigate the effect of a representative dietary emulsifier, polysorbate-80 (P80), on the small-intestinal microbiota in normal mice. METHODS Some mice were pretreated with P80 for 8 weeks with or without indomethacin administration on the last 2 days, and intestinal damage was evaluated histologically. The ileal and colonic microbiota composition was assessed using 16S rRNA polymerase chain reaction. RESULTS Polysorbate-80 increased the Gammaproteobacteria abundance and decreased the α-diversity in the small intestine. No decrease in α-diversity was observed in the colon. P80 pretreatment exacerbated the indomethacin-induced small-intestinal lesions and significantly increased the interleukin-1β expression. Culture of ileal content on deoxycholate hydrogen sulfide lactose agar showed that P80 significantly increased the colonies of the sulfide-producing bacteria Proteus spp. (genetically identified as Proteus mirabilis). Antibiotic pretreatment abolished the P80-induced aggravation of indomethacin-induced ileitis. Motility assay in semisolid agar showed that adding 0.02% P80 to the agar significantly increased the diameter of P. mirabilis colonies but not that of Escherichia coli colonies. CONCLUSIONS Polysorbate-80 enhances the vulnerability of the small intestine to indomethacin-induced injury by inducing ileal dysbiosis. Direct enhancement of the motility of specific flagellated microbiota by P80 might be related to dysbiosis and intestinal injury.
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Affiliation(s)
- Hirotaka Furuhashi
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Masaaki Higashiyama
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Yoshikiyo Okada
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Chie Kurihara
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Akinori Wada
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Kazuki Horiuchi
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Yoshinori Hanawa
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Akinori Mizoguchi
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Shin Nishii
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Kenichi Inaba
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Nao Sugihara
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Chikako Watanabe
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Shunsuke Komoto
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Kengo Tomita
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Soichiro Miura
- Graduate School, International University of Health and Welfare, Tokyo, Japan
| | - Ryota Hokari
- Department of Internal Medicine, National Defense Medical College, Saitama, Japan
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Abstract
PURPOSE OF REVIEW The purpose of this review is to discuss the implications of the increased prevalence of emulsifiers in processed foods in daily consumption, the links to obesity both in mice and in vitro studies, and how those findings correlate with humans. RECENT FINDINGS There is rising interest in understanding the contributors to the obesity epidemic. One potential component recently studied has been the consumption of processed foods causing inflammatory changes leading to metabolic syndrome. This phenomenon has been shown in several mice and in vitro studies with changes in microbiome composition, elevated fasting blood glucose, hyperphagia, increased weight gain and adiposity, hepatic steatosis increased inflammatory markers, and a correlation with increased incidence of colorectal cancer. Emulsifiers are found in most foods consumed in the US population, which has increased over the years. This review focuses on understanding the initial approved safe levels of emulsifier consumption, the preceding increased use in foods with higher daily consumption than was previously tested, measuring these levels in animal models, and the positive association with obesity and metabolic syndrome. Future research will require prospectively studying emulsifier consumption more accurately along with the associated respective changes in the microbiome to determine the relationship to obesity.
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Affiliation(s)
| | - Sara L Bonnes
- Internal Medicine, Mayo Clinic Rochester, Rochester, MN, USA
| | - Jason Rocha
- University of Texas Health at San Antonio, San Antonio, TX, USA
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Xu B, Liu C, Sun H, Wang X, Huang F. Oil-in-water Pickering emulsions using a protein nano-ring as high-grade emulsifiers. Colloids Surf B Biointerfaces 2019; 187:110646. [PMID: 31785851 DOI: 10.1016/j.colsurfb.2019.110646] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/12/2019] [Accepted: 11/13/2019] [Indexed: 11/17/2022]
Abstract
Pickering emulsion-based delivery of liposoluble bioactive ingredients employing protein nanoparticles as biocompatible emulsifiers is a promising choice for food, cosmetic, and medical industries. This paper reports a novel design of a protein nano-ring (termed SR') derived from chaperonin GroEL as an emulsifying agent, which has a naturally evolved hydrophobic binding rim in addition to its well-defined shape. It is shown that SR' adsorbed at rosemary oil/water interface and formed stable oil-in-water Pickering emulsions, with dispersed droplet size being dependent on the SR' concentration and oil/water ratio as well. The optimal formulation yielding stable nano-emulsions was determined to be at a SR' concentration between 0.30 wt.% and 0.45 wt.%, and an oil/water ratio of 0.05-0.20 (v/v). Meanwhile, we demonstrate that nano-sized Pickering droplets could be easily prepared irrespective of the examined external factors including pH, temperature and ionic strength, with the lowest droplet sizes being produced at pH = 7.0, temperature ≤ 40 °C, and ionic strength (NaCl concentration) ≤ 50 mM. Besides, rheological analysis revealed the gelation propensity of SR'-stabilized emulsions with high oil/water ratios, an advantageous property that would further enhance the emulsion stability. Finally, it is shown that the SR' emulsified system is able to protect β-carotene, which was used as a model of bioactive but labile compound. This work, in the context of the current drive for biocompatibility and sustainability, is believed to provide opportunities for emulsion-based applications to switch towards greener solutions.
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Affiliation(s)
- Baomei Xu
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, PR China
| | - Chengkun Liu
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, PR China
| | - Haiyan Sun
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, PR China
| | - Xiaoqiang Wang
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, PR China.
| | - Fang Huang
- State Key Laboratory of Heavy Oil Processing, College of Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, PR China.
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Steiner V, Öhlinger K, Corzo C, Salar-Behzadi S, Fröhlich E. Cytotoxicity screening of emulsifiers for pulmonary application of lipid nanoparticles. Eur J Pharm Sci 2019; 136:104968. [PMID: 31233864 DOI: 10.1016/j.ejps.2019.104968] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 06/20/2019] [Accepted: 06/21/2019] [Indexed: 01/12/2023]
Abstract
INTRODUCTION The pulmonary route is a non-invasive administration route that receives growing attention. The challenge for formulation development of orally inhaled formulations is, however, the limited number of approved excipients. Lipid nanoparticles are desired drug delivery systems for inhalation because lipids are biocompatible. However, addition of emulsifiers to stabilize the formulation may cause toxic effects. Alveolar epithelial cells and alveolar macrophages are the main cell types that get in contact with inhaled formulations in the deep lung. The different cell types are supposed to differ in the extent of particle uptake. Kolliphor RH40, Poloxamer 188, and Tween 80 are approved for use in oral formulations and widely used in the academic field for manufacturing of lipid nanoparticles. However, little is known about their pulmonary toxicity. METHODS Cytotoxicity of Kolliphor RH40, Poloxamer 188, and Tween 80 was studied by integration into solid lipid nanoparticles loaded with itraconazole as model drug. Cytotoxicity of the formulations was assessed in human alveolar epithelial cells and human and murine macrophages and correlated to cell uptake. RESULTS The tested emulsifiers showed overall low cytotoxicity with less pronounced adverse effects in human cells than in murine macrophages. Cellular uptake of Poloxamer 188 containing lipid nanoparticles was decreased in macrophages, while uptake of lipid nanoparticles with the other emulsifiers was similar in epithelial cells and phagocytes. CONCLUSION The tested emulsifiers appear suitable for use in pulmonary applications. Due to larger cell size and lower proliferation rate human cells showed lower cytotoxicity than the murine cells. Being human cells, they appear more suitable for the screening of adverse effects in human lungs.
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Ishimoto K, Miki S, Ohno A, Nakamura Y, Otani S, Nakamura M, Nakagawa S. β-Carotene solid dispersion prepared by hot-melt technology improves its solubility in water. J Food Sci Technol 2019; 56:3540-6. [PMID: 31274922 DOI: 10.1007/s13197-019-03793-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2019] [Accepted: 04/25/2019] [Indexed: 12/17/2022]
Abstract
β-Carotene is a member of the carotenoid family and is a red-orange pigment abundantly present in many vegetables and fruits. As an antioxidant, it eliminates excessive reactive oxygen species generated in the body. Accordingly, it has potential to be used in the pharmaceutical, food, and cosmetic industries. β-Carotene has a very low water solubility and low bioavailability; thus, there is a need to develop techniques to overcome these issues. In this study, we aimed to enhance the water solubility of β-carotene by using hot-melt technology, a type of solid dispersions technology. When preparing β-carotene solid dispersion using this method, suitable conditions for the emulsifiers and mixing ratios were investigated using water solubility as an index. Setting the weight ratio of β-carotene:polyvinylpyrrolidone:sucrose fatty acid ester to 10%:70%:20% resulted in the poorly-water soluble β-carotene showing improved water solubility (120 μg/mL). The physicochemical properties of the optimized β-carotene solid dispersion were analyzed using field emission scanning electron microscopy, differential scanning calorimetry, and powder X-ray diffraction. The solid dispersion was found to have an amorphous structure. The improved solubility observed for β-carotene in the solid dispersions developed in this work may make these dispersions useful as additives in foods or in nutraceutical formulations.
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Anankanbil S, Pérez B, Cheng W, Gouveia Ambrosio G, Guo Z. Caffeoyl maleic fatty alcohol monoesters: Synthesis, characterization and antioxidant assessment. J Colloid Interface Sci 2019; 536:399-407. [PMID: 30380439 DOI: 10.1016/j.jcis.2018.10.078] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 10/22/2018] [Accepted: 10/24/2018] [Indexed: 02/02/2023]
Abstract
HYPOTHESIS Caffeoyl malate anhydride, as a good nucleophilic acceptor, can react with lipophilic fatty alcohols to yield interface-confined amphiphiles. The resulting novel molecules are hypothesized to deliver combined functionalities of parent natural building blocks, as emulsifier, stabilizer, ion chelator and free radical scavenger. EXPERIMENTS Ring-opening reactions of caffeoyl malate anhydride with fatty alcohols of different chain lengths generated a new group of antioxidant amphiphiles. Structural verification was by MS (mass spectrometry), 1H/13C NMR (nuclear magnetic resonance) and FT-IR (Fourier transform infra-red) spectroscopy. Physicochemical characterization was done by use of DSC (differential scanning calorimetry), FT-IR, determinations of critical micelle concentrations (CMC) and calculations of HLB. Antioxidant activity was assessed by DPPH (2, 2-diphenyl-1-picrylhydrazyl) and hydroxyl radical scavenging activities. Dynamic light scattering (DLS) studies demonstrated surface-activity of G8-G18. Inhibition of iron- and thermally-accelerated lipid oxidation was monitored by thiobarbituric acid reactive substances (TBARS) assay. FINDINGS Derivatization of caffeoyl malate anhydride with fatty alcohols maintained free radical scavenging activity, and improved hydroxyl radical scavenging activity of caffeic acid. Lipid oxidation at 22 °C was significantly inhibited (up to 3.5 times) in emulsions stabilized by G8-G18 with or without chitosan compared to emulsions stabilized by commercial emulsifiers and stabilizers. Thermal oxidation (at 80 °C) was 10 times less in emulsions facilitated by G8-G18 in combination with chitosan compared to emulsions stabilized by commercial emulsifiers and stabilizers. This study has developed a simple and straightforward approach for developing value-added compounds from underexplored fatty alcohols.
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Affiliation(s)
- Sampson Anankanbil
- Department of Engineering, Faculty of Science and Technology, Aarhus University, 8000 Aarhus, Denmark
| | - Bianca Pérez
- Department of Engineering, Faculty of Science and Technology, Aarhus University, 8000 Aarhus, Denmark
| | - Weiwei Cheng
- Department of Engineering, Faculty of Science and Technology, Aarhus University, 8000 Aarhus, Denmark; School of Food Science and Engineering, South China University of Technology, China
| | - Gustavo Gouveia Ambrosio
- Department of Engineering, Faculty of Science and Technology, Aarhus University, 8000 Aarhus, Denmark
| | - Zheng Guo
- Department of Engineering, Faculty of Science and Technology, Aarhus University, 8000 Aarhus, Denmark.
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Tripathi L, Irorere VU, Marchant R, Banat IM. Marine derived biosurfactants: a vast potential future resource. Biotechnol Lett 2018; 40:1441-1457. [PMID: 30145666 PMCID: PMC6223728 DOI: 10.1007/s10529-018-2602-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Accepted: 08/21/2018] [Indexed: 01/25/2023]
Abstract
Surfactants and emulsifiers are surface-active compounds (SACs) which play an important role in various industrial processes and products due to their interfacial properties. Many of the chemical surfactants in use today are produced from non-renewable petrochemical feedstocks, while biosurfactants (BS) produced by microorganisms from renewable feedstocks are considered viable alternatives to petroleum based surfactants, due to their biodegradability and eco-friendly nature. However, some well-characterised BS producers are pathogenic and therefore, not appropriate for scaled-up production. Marine-derived BS have been found to be produced by non-pathogenic organisms making them attractive possibilities for exploitation in commercial products. Additionally, BS produced from marine bacteria may show excellent activity at extreme conditions (temperature, pH and salinity). Despite being non-pathogenic, marine-derived BS have not been exploited commercially due to their low yields, insufficient structural elucidation and uncharacterised genes. Therefore, optimization of BS production conditions in marine bacteria, characterization of the compounds produced as well as the genes involved in the biosynthesis are necessary to improve cost-efficiency and realise the industrial demands of SACs.
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Affiliation(s)
- Lakshmi Tripathi
- School of Biomedical Sciences, Faculty of Life and Health Sciences, Ulster University, Coleraine, BT52 1SA, UK
| | - Victor U Irorere
- School of Biomedical Sciences, Faculty of Life and Health Sciences, Ulster University, Coleraine, BT52 1SA, UK
| | - Roger Marchant
- School of Biomedical Sciences, Faculty of Life and Health Sciences, Ulster University, Coleraine, BT52 1SA, UK
| | - Ibrahim M Banat
- School of Biomedical Sciences, Faculty of Life and Health Sciences, Ulster University, Coleraine, BT52 1SA, UK.
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Reitermayer D, Kafka TA, Lenz CA, Vogel RF. Interrelation between Tween and the membrane properties and high pressure tolerance of Lactobacillus plantarum. BMC Microbiol 2018; 18:72. [PMID: 30001697 PMCID: PMC6044075 DOI: 10.1186/s12866-018-1203-y] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Accepted: 06/14/2018] [Indexed: 11/16/2022] Open
Abstract
Tween® 80 is a frequently used supplement of media for the cultivation of lactic acid bacteria. We investigated its effect on the cell physiology and stress tolerance of Lactobacillus (L.) plantarum. Data on the transcriptomic response to Tween 80 supplementation and its effects on cellular fatty acid profiles and growth characteristics are compared with data characterizing the effect of Tween 80, other Tween types and free fatty acids on the high hydrostatic pressure (HHP) tolerance of L. plantarum strain TMW 1.708. These include effects on cell viability, sub-lethal injury, metabolic activity, protein release and propidium iodide uptake. Tween 80 caused the downregulation of fatty acid biosynthesis and an increase in oleic acid and cyclopropane fatty acid levels in the cell membrane. Tween 20, Tween 80 and free oleic acid, but not Tween 40, Tween 60 and other free fatty acids, conferred resistance against HHP. Tween 80 diminished pressure-induced loss of metabolic activity, protein release and uptake of propidium iodide. However, loss of cell viability exceeded by far membrane permeabilization, suggesting that membrane permeabilization, which has frequently been postulated as a major factor in HHP inactivation of microbes, is not necessarily required for HHP-induced cell death of Lactobacillus plantarum.
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Affiliation(s)
| | | | | | - Rudi F Vogel
- Technische Universität München, Freising, Germany.
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