Effect of Cholesterol Removal Processing Using<b><i>β</i></b>-Cyclodextrin on Main Components of Milk

Maskooki, AM; Beheshti, Siamak; Valibeigi, S.; Feizi, J.

doi:10.1155/2013/215305

Cited by 16 publications

(12 citation statements)

References 23 publications

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“…A recent study by Alonso et al has demonstrated that the addition of β-CD and Lactobacillus acidophilus cultures to diet can reduce the levels of total cholesterol and LDL-cholesterol in the blood serum of pigs [ 5 ]. The application of CDs in food products and processing is also increasing, and β-CD has been shown to be effective in removing cholesterol from milk [ 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Cyclodextrins: Assessing the Impact of Cavity Size, Occupancy, and Substitutions on Cytotoxicity and Cholesterol Homeostasis

et al. 2018

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Cyclodextrins (CDs) are cyclic oligosaccharides; the most common CDs contain six, seven, or eight glucose units called α-CDs, β-CDs, and γ-CDs, respectively. The use of CDs in biomedical research is increasing due to their ability to interact with membrane lipids as well as a wide variety of poorly water-soluble molecules. We assessed the impact of CD cavity size, occupancy, and substitutions on cytotoxicity and cholesterol homeostasis. The potency of CD-mediated cytotoxicity was in the order of β-CDs, α-CDs, and γ-CDs. Substitutions with hydroxypropyl or carboxymethyl group attenuated cytotoxicity compared with the native CDs, whereas CDs substituted with methyl groups exhibited cytotoxicity that was similar to that of the native CDs. The lipid components in blood exerted remarkable hemolysis-alleviating effects in methyl-β-CD-induced hemolysis. Occupancy of the CD cavity with cholesterol or a structurally related lipid molecule abrogated the cytotoxic capacity of the CDs. Interestingly, hydroxypropyl-γ-CD (HPγCD) was able to reduce intracellular cholesterol accumulation in Niemann–Pick disease type C (NPC) patient-derived fibroblasts as efficiently as HPβCD. Proteomic study indicated that HPβCD and HPγCD treatments altered the expression pattern of cellular proteins, suggesting that some of the CD-induced cellular proteins may play an important function in modulating intracellular cholesterol homeostasis.

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Section: Introductionmentioning

confidence: 99%

Cyclodextrins: Assessing the Impact of Cavity Size, Occupancy, and Substitutions on Cytotoxicity and Cholesterol Homeostasis

et al. 2018

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“…Maskooki et al . () reported a study of cholesterol removal by β‐CD at various concentrations (0, 0.5, 1 and 1.5%) when mixed with different fat contents (1, 2.5 and 3%) of raw (unhomogenized) and homogenized milk. Their results showed that the cholesterol content of milk was remarkably decreased, with β‐CD increased up to the level of 1% β‐CD (maximum cholesterol reduction was reached).…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Lactobacillus SP. Using Chitosan‐Alginate‐Xanthan Gum‐β‐Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage

Fareez

Lim

et al. 2016

J Food Process Engineering

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Probiotics are increasingly recognized for their cholesterol removal ability. Their vulnerability to harsh environmental factors during gastrointestinal transit and industrial processing remains a major challenge. This study addressed these issues by immobilizing Lactobacillus plantarum LAB12 within polymeric matrix comprised of sodium alginate (NaAlg), xanthan gum (XG) and chitosan (Ch) coating, with supplementation of b-cyclodextrin (b-CD), another potential cholesterol reducing agent. LAB12 encapsulated in Alg-XG-b-CD-Ch exhibited excellent survivability (95%) at pH 1.8 with facilitated release (>9 log CFU/g) at pH 6.8. While minimizing the loss of viable microencapsulated LAB12 at 75 and 908C, the microcapsules yielded viable counts >7 log CFU/g over a 4-week storage at 48C. Cholesterol lowering effects of b-CD supplemented beads and LAB12 against total cholesterol from egg yolk were also studied. These findings implied the potential use of Alg-XG-b-CD-Ch as protective micro-transport for probiotics and additional means of cholesterol reduction. PRACTICAL APPLICATIONSThe Alg-XG-b-CD-Ch beads yielded in this study exhibited characteristics of an ideal probiotic vehicle whereby they enhanced protection of free lactic acid bacteria (LAB) against harsh environments, facilitated targeted-cell release and conferred health benefits to the host upon consumption. The technical applications of this formulation include its use as heat-and pH-stable polymeric beads that carry L. plantarum LAB12 (the LAB model). The beads are acid tolerant (pH 1.8) under gastric conditions with the capability of targeted release at the large intestine (pH 6.8). In addition, it is also heat resistant, enabling microorganisms to survive at high temperature of up to 908C (essential during product manufacturing). The bound b-CD within the formulation is also able to enhance the cholesterol reducing ability of the LAB. Alg-XG-b-CD-Ch have successfully widen the applications of probiotics especially in health, food and agro industries.

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“…Maskooki et al [31] reported that, the outer surface of -CD macromolecules has affinity to absorb the negative charges that cover the protein surfaces. Subsequently, parts of protein together with -CD:cholesterol inclusion complexes leave during centrifugation and separation process.…”

Section: Protein Quantificationmentioning

confidence: 99%

“…The yellow-orange colour of yolk is due to carotenoid pigments, primarily xanthophylls with minor amount of carotene [31]. Awad et al [27] reported that β-carotene concentrations of egg yolk powder treatment with β-CD were lower than those of untreated egg yolk powder.…”

Section: Colour Determinationmentioning

confidence: 99%

Nutritional Composition and Colour Analysis of Cholesterol-Reduced Egg Yolk Powder

Haiyee

Hassan³

et al. 2016

MJAS

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Dietary cholesterol should be limited to less than 200 mg/day. A single large egg yolk contains approximately 275 mg of cholesterol. Thus, consumption of a single egg yolk exceeds the recommended daily intake of cholesterol. This study was focused on determination of the effect of addition of increasing amount of β-cyclodextrin (β-CD) to encapsulate cholesterol in egg yolk. The quality of cholesterol-reduced egg yolk powder was evaluated by determining its nutritional composition and colour analysis. Increasing amount of β-CD (0 -15 mM) was added in liquid egg yolk and the encapsulated cholesterol in the form of precipitate was removed. The supernatant was dried and the end product; cholesterol-reduced egg yolk powder (CREYP) was analyzed for moisture content, total lipid, fatty acids content, protein and colour. There were no significant difference (p > 0.05) in term of total solid content. However, protein content of CREYP was significantly (p < 0.05) reduced up to 7 mM β-CD and no further significant reduction was noticed with further addition of β-cyclodextrin. The appearance of the powder became lighter in colour as validated using chromameter; L*, a*, b*, C* and h o values. The results obtained from this study indicate that cholesterol can be successfully removed from egg yolk. However, slight reduction in protein content was observed. Nutritional composition of CREYP was minimally affected with the removal of encapsulated cholesterol. Therefore, cholesterolreduced egg yolk powder can be utilized as an essential ingredient in any egg yolk based products.Keywords: cholesterol, β-cyclodextrin, egg yolk, nutritional composition Abstrak Pengambilan kolesterol dalam diet seharusnya tidak melebihi 200 mg/sehari. Sebiji kuning telur mengandungi hampir 275 mg kolesterol. Maka, pengambilan sebiji kuning telur telah melebihi kadar cadangan diet seharian kolesterol. Kajian ini memfokuskan kepada kesan penambahan kuantiti β-siklodekstrin (β-CD) untuk pengkapsulan kolesterol dalam kuning telur. Kualiti serbuk kuning telur kurang-kolesterol di analisis dengan menentukan komposisi nutrien dan analisis warna. Peningkatan kuantiti β-siklodekstrin (β-CD) (0 -15 mM) ditambahkan ke dalam kuning telur dan pengkapsulan kolesterol di dalam bentuk mendakan dibuang. Supernatan dikeringkan dan hasil produk (serbuk kuning telur kurang-kolesterol) yang terhasil dianalisa untuk jumlah kandungan kelembapan, jumlah lipid, asid lemak, protein dan warna. Tiada perbezaan yang signifikan (p > 0.05) dalam jumlah kandungan pepejal. Walaubagaimanapun, kandungan protein kuning telur kurang-kolesterol berkurang secara signifikan (p < 0.05) bagi penambahan 7 mM β-CD dan tiada pengurangan yang signifikan dengan peningkatan penambahan β-CD. Serbuk kuning telur menunjukkan pengurangan warna seperti dibuktikan menggunakan kromameter; bacaan L*, a*, b*, C* dan h o . Keputusan menunjukkan bahawa kolesterol telah berjaya dibuang daripada kuning telur. Walaubagaimanapun, pengurangan sedikit kandungan protein diperhatikan. Kesan pengurangan pengka...

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Effect of Cholesterol Removal Processing Usingβ-Cyclodextrin on Main Components of Milk

Cited by 16 publications

References 23 publications

Cyclodextrins: Assessing the Impact of Cavity Size, Occupancy, and Substitutions on Cytotoxicity and Cholesterol Homeostasis

Cyclodextrins: Assessing the Impact of Cavity Size, Occupancy, and Substitutions on Cytotoxicity and Cholesterol Homeostasis

Microencapsulation of Lactobacillus SP. Using Chitosan‐Alginate‐Xanthan Gum‐β‐Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage

Nutritional Composition and Colour Analysis of Cholesterol-Reduced Egg Yolk Powder

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