Random centroid optimization of phosphatidylglycerol stabilized lutein-enriched oil-in-water emulsions at acidic pH

Losso, Jack N.; Khachatryan, Armen; Ogawa, Masahiro; Godber, John; Shih, Frederick F.

doi:10.1016/j.foodchem.2004.12.029

Cited by 59 publications

(19 citation statements)

References 16 publications

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“…Homogenisation is often carried out at elevated temperatures to prevent crystallization of the carotenoids during emulsion preparation (although one must be careful to avoid chemical degradation of the active component during this process). Previously, homogenisation has been used to prepare oil-in-water emulsions or nanoemulsions containing carotenoids, such as lycopene (Boon et al, 2009;Ribeiro, Ax, & Schubert, 2003), lutein (Losso, Khachatryan, Ogawa, Godber, & Shih, 2005) and b-carotene (Chu, Ichikawa, Kanafusa, & Nakajima, 2007Silva et al, 2010). The bioavailability of carotenoids encapsulated within emulsions or nanoemulsions has been reported to be increased when compared to non-encapsulated carotenoids (Grolier, Agoudavi, & Azaisbraesco, 1995;Parker, 1997;Ribeiro et al, 2006), which may enhance their health promoting activities.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

et al. 2012

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Section: Introductionmentioning

confidence: 99%

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

et al. 2012

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“…Owing to their interfacial activity, emulsification properties, and ability to form liposomes, lecithin-derived PLs are included in food products, cosmetics, and pharmaceuticals as an emulsifier, stabilizer, and antioxidant [1][2][3][4][5]. Of the minor PL constituents of lecithin, PG provides emulsification stability to oil-in-water emulsions over a wide range of temperatures [6]. Additionally, it has been reported that PG protects human retinal pigment epithelial cells against N-retinyl-N-retinylidene ethanolamine-induced apoptosis, which is suspected to cause age-related macular degeneration [7].…”

Section: Introductionmentioning

confidence: 99%

Large-Scale Production of Phospholipase D from Streptomyces racemochromogenes and Its Application to Soybean Lecithin Modification

Nakazawa

Sagane

Sakurai

et al. 2011

Appl Biochem Biotechnol

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Phospholipase D (PLD) catalyzes transphosphatidylation, causing inter-conversion of the polar head group of phospholipids and phospholipid hydrolysis. Previously, we cloned PLD103, a PLD with high transphosphatidylation activity, from Streptomyces racemochromogenes strain 10-3. Here, we report the construction of an expression system for the PLD103 gene using Streptomyces lividans as the host bacterium to achieve large-scale production. The phosphatidylcholine (PC) hydrolysis activity of S. lividans transformed with the expression plasmid containing the PLD103 gene was approximately 90-fold higher than that of the original strain. The recombinant PLD103 (rPLD103) found in the supernatant of the transformant culture medium was close to homogeneous. The rPLD103 was indistinguishable from the native enzyme in molecular mass and enzymatic properties. Additionally, rPLD103 had high transphosphatidylation activity on PC as a substrate in a simple aqueous one-phase reaction system and was able to modify the phospholipid content of soybean lecithin. Consequently, the expression system produces a stable supply of PLD, which can then be used in the production of phosphatidyl derivatives from lecithin.

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“…O/W emulsions have been investigated as delivery systems for bioactive liposoluble compounds, as they are convenient for food applications. Lycopene, astaxanthin, ß‐carotene, and lutein are some examples of oil soluble bioactive molecules considered in O/W food emulsion models (Ribeiro and others 2003, 2005; Losso and others 2005; Yuan and others 2008). Nevertheless, chemical and physical factors can compromise the stability of bioactive molecules causing degradation and losses.…”

Section: Introductionmentioning

confidence: 99%

State of Dispersed Lipid Carrier and Interface Composition as Determinants of Beta‐Carotene Stability in Oil‐in‐Water Emulsions

Cornacchia¹,

Roos²

2011

Journal of Food Science

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Liposoluble bioactive compounds are often included in foods in emulsified lipid carriers. In the present study, the impact of the physical state of the lipid carrier and the interfacial composition of oil-in-water emulsions on the stability of β-carotene was studied. Emulsions with hydrogenated palm kernel oil (HPKO) concentration of 10% (w/w) dispersing 0.05% (w/w) β-carotene, and a water phase at pH 7 containing 30% (w/w) sucrose, were stabilized by 1%, 1.5%, 2%, and 3% (w/w) whey protein isolate (WPI). Crystallization and melting behavior of emulsified and bulk HPKO were studied by differential scanning calorimetry. The hysteresis of emulsified HPKO crystallization (onset approximately 10 °C; endset approximately 6 °C) and melting (onset approximately 17 °C; endset approximately 45 °C) allowed us to operate at 15 °C on systems with identical compositions but different physical states of the same lipid phase. Surface protein coverage of emulsions was calculated and size of the dispersed particles was characterized by dynamic light scattering. β-Carotene contents of the emulsions during storage at 15 °C was analyzed spectrophotometerically. Results highlighted an impact of the phase of the lipid carrier and of the concentration of WPI on β-carotene degradation. β-Carotene loss showed zero-order kinetics. A liquid dispersed phase resulted in a low degradation rate but a high concentration of protein on a solid lipid carrier was likewise effective for β-carotene protection. Practical Application: The inclusion of lipophilic bioactive compounds, such as carotenoids, is a current trend in the production of functional foods aiming to enhance health and well-being. However, the use of functional ingredients in food products is complicated because of the sensitivity of the active molecules to physical and chemical factors to which they are exposed during processing, storage, and consumption. The present work gives indications of the influence of the lipid carrier physical state and surface structure on ß-carotene stability in formulated oil-in-water liquid food models, suggesting possible strategies for an enhanced stabilization of lipophilic labile compounds.

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Random centroid optimization of phosphatidylglycerol stabilized lutein-enriched oil-in-water emulsions at acidic pH

Cited by 59 publications

References 16 publications

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

Large-Scale Production of Phospholipase D from Streptomyces racemochromogenes and Its Application to Soybean Lecithin Modification

State of Dispersed Lipid Carrier and Interface Composition as Determinants of Beta‐Carotene Stability in Oil‐in‐Water Emulsions

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