Interactions between food components and drugs. Part 5: Effect of acetylation and amidation of pectins on the interaction with drugs

Dongowski, G.; Schnorrenberger, Beate; Plätzer, Manuela; Schwarz, Maria A.; Neubert, Reinhard H.H.

doi:10.1016/s0378-5173(97)00252-4

Cited by 11 publications

(5 citation statements)

References 17 publications

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“…Cell walls represent the most important DF component. Several physiologically relevant effects of DF (absorption of water and food components, interactions with bile acids, drugs, or enzymes) may be related to physicochemical cell wall properties (5)(6)(7) and the cellular structure (8). To evaluate the physiological significance of the cellular structure in DF of plant origin, it is desirable to investigate DF consisting of nondestroyed cells.…”

Section: Introductionmentioning

confidence: 99%

Binding of Water, Oil, and Bile Acids to Dietary Fibers of the Cellan Type

Dongowski

Ehwald

1999

Biotechnol. Prog.

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Dietary fibers (DF) of the "cellan" type (consisting mainly or exclusively of undestroyed cells) were prepared as ethanol-dried materials from apple, cabbage, sugar-beet, soybean hulls, wheat bran, and suspension cultures of Chenopodium album L. and investigated with respect to their interactions with water, water-oil dispersions, bile acids, and oil. Water binding and retention capacities were found to be especially high in cellans obtained from thin-walled raw material. Water damp sorption by dry cellans, when analyzed according to the GAB and BET equations, shows a considerable fraction of monolayer water. At a water activity of 0.98, the cell and capillary spaces outside the walls remained in the air-filled state but the cell wall pores are filled with water. When the water content of a concentrated aqueous cellan suspension was equal to or below the water binding capacity, its rheological behavior was found to be of pseudoplastic nature. At a given dry weight concentration, yield stress and viscosity of such concentrated suspensions were highest for cellans with the highest water binding capacity. Dry cellan particles absorbed fatty oils without swelling but swell in a detergent-stabilized oil/water emulsion with a similar liquid absorption capacity as in water. In contrast to the dry or alkane-saturated cell wall, the hydrated wall is not permeable to oils in the absence of a detergent. Oil droplets may be entrapped within the cells, yielding a stable dispersion of oil in water. As DF of the cellan type absorb bile acids, preferentially glycoconjugates, from diluted solutions, they may have a potential to decrease the serum cholesterol level.

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Section: Introductionmentioning

confidence: 99%

Binding of Water, Oil, and Bile Acids to Dietary Fibers of the Cellan Type

Dongowski

Ehwald

1999

Biotechnol. Prog.

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“…[51][52][53] Presence of this nitrogen peak in non-nitrogen doped samples can be traced to some amount of nitrogen present intrinsically in pectin itself and can be ascribed to certain degree of amidation in otherwise esteried carboxylic groups. 54,55 The deconvoluted carbon C1s spectra for all the pectin derived carbon forms are shown in Fig. S5.…”

Section: Resultsmentioning

confidence: 99%

Natural-gel derived, N-doped, ordered and interconnected 1D nanocarbon threads as efficient supercapacitor electrode materials

et al. 2015

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“…This approach has been utilized extensively within a series of studies to characterize the interactions between food components and drugs, which can adversely affect drug absorption and bioavailability [74][75][76]. Initially studies exploited the mechanism of MEKC as a method to characterize the strength of interactions between bile salts and drug molecules [74].…”

Section: Interactions Between Food Components and Drugsmentioning

confidence: 99%

“…Bile salts were used as a micellar phase and a physicochemical model was applied to calculate the effective partition coefficients between the micellar and water phases, and hence the strength of interaction between the bile salts and drugs. In later work, a more strict ACE approach was used for the measurement of interactions between acetylated and amidated pectins and various drug molecules [75]. Undoubtedly, there is future potential for wider applications of ACE within food science, which would take CE beyond the scope of routine food analysis applications.…”

Section: Interactions Between Food Components and Drugsmentioning

confidence: 99%

Recent advances in capillary electrophoresis methods for food analysis

Frazier

2001

Electrophoresis

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This review article addresses recent advances in the analysis of foods and food components by capillary electrophoresis (CE). CE has found application to a number of important areas of food analysis, including quantitative chemical analysis of food additives, biochemical analysis of protein composition, and others. The speed, resolution and simplicity of CE, combined with low operating costs, make the technique an attractive option for the development of improved methods of food analysis for the new millennium.

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Interactions between food components and drugs. Part 5: Effect of acetylation and amidation of pectins on the interaction with drugs

Cited by 11 publications

References 17 publications

Binding of Water, Oil, and Bile Acids to Dietary Fibers of the Cellan Type

Binding of Water, Oil, and Bile Acids to Dietary Fibers of the Cellan Type

Natural-gel derived, N-doped, ordered and interconnected 1D nanocarbon threads as efficient supercapacitor electrode materials

Recent advances in capillary electrophoresis methods for food analysis

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