Combinational enhancing effects of formulation and encapsulation on digestive stability and intestinal transport of green tea catechins.

The hypothesis was that green tea catechins (GTCs) formulated with vitamin C and xylitol followed by enteric coating with hydroxypropyl methyl cellulose phthalate (HPMCP) or encapsulated into γ-cyclodextrin (γ-CD) could enhance intestinal absorption of GTCs. Surface morphology and size obtained by SEM were different. Digestive stability of GTCs encapsulated into γ-CD or coated with HPMCP was enhanced up to 65.56% or 57.63%, respectively. When GTCs were formulated, the digestive stability was greater than the one not formulated. Formulated GTCs followed by encapsulation into γ-CD significantly increased intestinal transport. Absorption of GTCs was 2.8%, 9.64%, 11.97%, 8.41% and 14.36% for only GTCs, GTCs encapsulated into γ-CD, formulated GTCs encapsulated into γ-CD, GTCs coated with HPMCP and formulated GTCs coated with HPMCP, respectively. This study suggests that GTCs, formulated with vitamin C and xylitol followed by γ-CD encapsulation or HPMCP enteric coating, provide combinational effect to increase bioavailability of GTCs.

Positively Charged Nanostructured Lipid Carriers and Their Effect on the Dissolution of Poorly Soluble Drugs.

The objective of this study is to develop suitable formulations to improve the dissolution rate of poorly water soluble drugs. We selected lipid-based formulation as a drug carrier and modified the surface using positively charged chitosan derivative (HTCC) to increase its water solubility and bioavailability. Chitosan and HTCC-coated lipid particles had higher zeta-potential values than uncoated one over the whole pH ranges and improved encapsulation efficiency. In vitro drug release showed that all NLC formulations showed higher in vitro release efficiency than drug particle at pH 7.4. Furthermore, NLC formulation prepared with chitosan or HTCC represented good sustained release property. The results indicate that chitosan and HTCC can be excellent formulating excipients of lipid-based delivery carrier for improving poorly water soluble drug delivery.

Characterization, Quantification, and Determination of the Toxicity of Iron Oxide Nanoparticles to the Bone Marrow Cells.

Iron oxide nanoparticles (IONPs) have been used to develop iron supplements for improving the bioavailability of iron in patients with iron deficiency, which is one of the most serious nutritional deficiencies in the world. Accurate information about the characteristics, concentration, and cytotoxicity of IONPs to the developmental and reproductive cells enables safe use of IONPs in the supplement industry. The objective of this study was to analyze the physicochemical properties and cytotoxicity of IONPs in bone marrow cells. We prepared three different types of iron samples (surface-modified iron oxide nanoparticles (SMNPs), IONPs, and iron citrate) and analyzed their physicochemical properties such as particle size distribution, zeta potential, and morphology. In addition, we examined the cytotoxicity of the IONPs in various kinds of bone marrow cells. We analyzed particle size distribution, zeta potential, iron levels, and subcellular localization of the iron samples in bone marrow cells. Our results showed that the iron samples were not cytotoxic to the bone marrow cells and did not affect the expression of cell surface markers and lipopolysaccharide (LPS)-induced the secretion of cytokines by murine bone marrow-derived dendritic cells (BMDCs). Our results may be used to investigate the interactions between nanoparticles and cells and tissues and the developmental toxicity of nanoparticles.

Rat pancreatitis produced by 13-week administration of zinc oxide nanoparticles: biopersistence of nanoparticles and possible solutions.

Zinc oxide (ZnO) nanoparticles (NPs) are used in diverse applications ranging from paints and cosmetics to biomedicine and food. Although micron-sized ZnO is a traditional food supplement, ZnO NPs are an unknown public health risk because of their unique physicochemical properties. Herein, we studied the 13-week subchronic toxicity of ZnO NPs administered via the oral route according to Organization for Economic Cooperation and Development (OECD) test guideline 408. Well-dispersed ZnO NPs were administered to Sprague-Dawley (SD) rats (11/sex/group) at doses of 67.1, 134.2, 268.4 or 536.8 mg kg(-1) per body weight over a 13-week period. The mean body weight gain in males given 536.8 mg kg(-1) ZnO NPs was significantly lower than that of control male rats, whereas no significant differences were observed between the other treatment groups and the controls. Male and female rats dosed at 536.8 mg kg(-1) ZnO NPs had significant changes in anemia-related hematologic parameters. Mild to moderate pancreatitis also developed in both sexes dosed at 536.8 mg kg(-1) , whereas no histological changes were observed in the other treatment groups. To evaluate the mechanism of toxicity, we performed a bio-persistence study and evaluated the effects of the ZnO NPs on cell proliferation. The treatment of a human gastric adenocarcinoma cell line with ZnO NPs resulted in a significant inhibition of cellular proliferation. The anti-proliferative effect of ZnO NPs or Zn(2+) was effectively blocked by treatment with chelators. These results indicate that the bio-persistence of ZnO NPs after ingestion is key to their toxicity; the no-observed-adverse effect level (NOAEL) of ZnO NPs was found to be 268.4 mg kg(-1) per day for both sexes.

Determining the gelation temperature of ß-lactoglobulin using in situ microscopic imaging.

Evolution of microstructure during heat-induced gelation of ß-lactoglobulin (ß-LG) was investigated in situ using confocal laser scanning microscopy at various gel-preparation conditions: pH=2, 5, and 7; protein content=5, 10, and 15%; and salt (NaCl) content=0, 0.1, and 0.3 M. The number and area of evolving ß-LG clusters were observed as a function of time and temperature and the data were fitted to a log-normal model and sigmoid model, respectively. The gelation temperature (Tgel) of the ß-LG system was determined from both the number (Tgel/N) and total area (Tgel/A) of ß-LG clusters versus temperature data. The range of Tgel/N and Tgel/A values for all the cases was 68 to 87°C. The effect of pH was the most dominant on Tgel/N and Tgel/A, whereas the effects of ß-LG and salt contents were also statistically significant. Therefore, the combined effect of protein concentration, pH, and salt content is critical to determine the overall gel microstructure and Tgel. The Tgel/N and Tgel/A generally agreed well with Tgel determined by dynamic rheometry (Tgel/R). The correlations between Tgel/N and Tgel/A versus Tgel/R were 0.85 and 0.72, respectively. In addition, Tgel/N and Tgel/A values compared well with Tgel/R values reported in the literature. Based on these results, Tgel/N determined via in situ microscopy appears to be a fairly good representative of the traditionally measured gelation temperature, Tgel/R.

Very high gravity (VHG) ethanolic brewing and fermentation: a research update.

There have been numerous developments in ethanol fermentation technology since the beginning of the new millennium as ethanol has become an immediate viable alternative to fast-depleting crude reserves as well as increasing concerns over environmental pollution. Nowadays, although most research efforts are focused on the conversion of cheap cellulosic substrates to ethanol, methods that are cost-competitive with gasoline production are still lacking. At the same time, the ethanol industry has engaged in implementing potential energy-saving, productivity and efficiency-maximizing technologies in existing production methods to become more viable. Very high gravity (VHG) fermentation is an emerging, versatile one among such technologies offering great savings in process water and energy requirements through fermentation of higher concentrations of sugar substrate and, therefore, increased final ethanol concentration in the medium. The technology also allows increased fermentation efficiency, without major alterations to existing facilities, by efficient utilization of fermentor space and elimination of known losses. This comprehensive research update on VHG technology is presented in two main sections, namely VHG brewing, wherein the effects of nutrients supplementation, yeast pitching rate, flavour compound synthesis and foam stability under increased wort gravities are discussed; and VHG bioethanol fermentation studies. In the latter section, aspects related to the role of osmoprotectants and nutrients in yeast stress reduction, substrates utilized/tested so far, including saccharide (glucose, sucrose, molasses, etc.) and starchy materials (wheat, corn, barley, oats, etc.), and mash viscosity issues in VHG bioethanol production are detailed. Thereafter, topics common to both areas such as process optimization studies, mutants and gene level studies, immobilized yeast applications, temperature effect, reserve carbohydrates profile in yeast, and economic aspects are discussed and future prospects are summarized.

Engineering of chitosan-derived nanoparticles to enhance antimicrobial activity against foodborne pathogen Escherichia coli O157:H7.

Chitosan is an abundant and natural polymer derived from chitin, which presents a wide variety of properties, including antimicrobial activity. The raising of antibiotic resistant bacteria has increased the interest in finding alternatives to traditional antibiotics. Many studies have assessed the antimicrobial activity of chitosan itself, but a few have performed comparisons among different chitosan nanoparticle synthesis, which will be of particular interest for further applications. In this study, the effects of two types of cross-linking agents, sodium sulfate vs. tripolyphosphate, along with molecular weight (Mw) of chitosan, low vs. high Mw, and different sonication treatments, time and power, were assessed to determine the optimal conditions to enhance antimicrobial activity against bacterial pathogens. Physiochemical characteristics of the engineered chitosan nanoparticles were determined. It was observed that 20 min sonication time, low Mw of chitosan, Sodium sulfate as cross-linker, and particle size smaller than <300 nm, showed the greatest antimicrobial activity. Chitosan nanoparticles generated at this condition completely killed pathogenic E. coli O157:H7 without raising resistant bacteria, providing great insights into potential use as alternative antimicrobial agents.

Physicochemical and in vitro digestion characteristics of size-different red ginseng powders.

The aims of the present study were to prepare different-sized red ginseng powders and investigate the particle size effect on the release property of ginsenosides in in vitro digestion conditions. Ultrafine powder showed bimodal particle size distribution with a large peak at around 100 µm and small peak at around 10 µm, differently from fine powder showing unimodal distribution at 100 µm. The specific surface areas of fine- and ultrafine powders were 48.72 ± 6.41 and 86.74 ± 5.96 m2/g, respectively. Time-dependent release property of the powders in the simulated gastrointestinal fluids was determined by quantifying ginsenoside Rg1 released. The initial and final concentrations of ginsenoside Rg1 released was higher in ultrafine powder than fine one. It is expected that particle size reduction and corresponding increase in the specific surface area have a potential to improve the release of ginsenosides in the gastrointestinal tract and enhance the chances to be absorbed in human body.

Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus).

This study aimed to study the effect of frozen-storage period on the quality of sirloin and mackerel (Scomber japonicus). The samples were evaluated after being kept in frozen storage at -17.9 °C for different periods of time (1, 8, 15, 22, and 29 days). The frozen storage resulted in increase in ice crystal formation on the surface of both sirloin and mackerel. Frozen-storage period had an effect on the increase in the drip loss of both sirloin and mackerel with a positive correlation (p < 0.05) as well as on the decrease in the hardness of sirloin with a negative correlation (p < 0.05). During the frozen-storage period, the 2-thiobarbituric acid reactive substance level was increased in mackerel while the level in sirloin was maintained; both levels were within safe limits. Consequently, a 29-day freezing period is postulated to have little effect on the quality of sirloin and mackerel.

Improving the encapsulation efficiency and sustained release behaviour of chitosan/ß-lactoglobulin double-coated microparticles by palmitic acid grafting.

Chitosan (CS) was grafted with 0.1 and 0.5% (w/v) palmitic acid (PA) to improve its encapsulation efficiency (EE) and sustained release characteristics when forming CS microparticles. Thereafter, PA-grafted CS (PA-CS) microparticles were coated with denatured ß-lactoglobulin (ßlg), which forms an outer protective layer. The possibility of hydrophobic interaction with the hydrophobic substances in the CS microparticles increased as the proportion of the grafted PA increased. EE was measured as 64.79, 83.72, and 85.00% for the non-grafted, 0.1, and 0.5% PA-CS microparticles, respectively. In simulated small intestinal conditions, 4.66 and 17.55% of the core material release in the PA-CS microparticles were sustained after 180min by 0.1, and 0.5% PA grafting, respectively. PA grafting enables the sustained release in simulated gastrointestinal fluids by enhancing the hydrophobic interaction between CS and the hydrophobic core material.

Influence of autoclave treatment and enzymatic hydrolysis on the antioxidant activity of Opuntia ficus-indica fruit extract.

The objectives of this study were to obtain Opuntia ficus-indica fruit (OFIF) extract by autoclave treatment, to convert the flavonoid glycosides in the autoclave extract (AE) to aglycones by enzymatic hydrolysis, and to compare the antioxidant activity of AE and OFIF extracts obtained by other conventional methods. It was revealed that the total polyphenol and flavonoid content and antioxidant activity of AE were higher than those of water extract but were a slightly lower than those of ethanol extract, which indicates that autoclave treatment might be an efficient extraction method for OFIF. Moreover, it was confirmed that the conversion of various flavonoid glycosides to aglycones in all the OFIF extracts does not significantly affect the antioxidant activities. Therefore, it is extrapolated that the antioxidant activity might be correlated to the intestinal absorption rates and metabolic pathway induction upon oral administration rather than the structure of compound itself.

Classification of starch gel texture for the elderly diets based on instrumental and sensory methodology.

An experimental attempt was made to bridge the gap between instrumental and sensory texture for the elderly diets in a corn starch gel system. Uniaxial compression was applied to measure the instrumental hardness of corn starch gels that was correlated with their sensory properties perceived by the elderly aged 60 and older. Instrumental and sensory hardness values of the starch gel samples were found to have good polynomial and linear correlations (R2 =.99) with the level of corn starch, respectively. A fairly linear relationship (R2 =.96) was observed between the instrumental and sensory hardness in terms of the logarithm of stress. In principal component analysis, two principal components that accounted for 86.71% of the total variability, separated the gel texture in terms of hardness/springiness and moistness, respectively. The categories of the starch gel samples were subdivided into five groups with different stress ranges. This classification suggested in this study appeared to provide useful information for modifying the texture of solid foods for the elderly diets. PRACTICAL APPLICATIONS: As the elderly population is increasing throughout the world, there are growing interests in developing food products for older adults with difficulties in chewing and swallowing in the food industry. In this study, the instrumental texture of solid foods in a starch gel system was correlated with the sensory properties perceived by the people aged 60 and older. Based on the principal component analysis, the corn starch gel samples with different hardness were classified into the five groups that were presented with the ranges of stress values. The results obtained in this study may thus provide valuable information on the standard criteria and guidelines customized for the elderly.

Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour.

Producing good-quality, fine rice flour is more difficult than wheat flour because the rice grain is harder. The non-glutinous Japonica-type variety Seolgaeng, derived from N-methyl-N-nitrosourea (MNU) mutagenesis, and four other varieties, representing a range of amylose contents, were evaluated in this study. Dry-milled Seolgaeng rice flour exhibited an average particle size that is <70 µm, a more uniform particle-size proportion than other varieties. Moreover, we noted significant differences in the damaged starch content in flour from Seolgaeng compared to the other varieties (p<0.05). Seolgaeng flour showed a round starch structure, which would lead to better friability, finer particle size, and less damage to the endosperm during dry milling. Indeed, among all varieties evaluated in this study, dry-milled Seolgaeng flour had the finest particle size (averaging <70 µm) and exhibited less damaged starch. With its round starch granules, Seolgaeng is a suitable candidate for drymilled rice flour.

Proof of concept study for different-sized chitosan nanoparticles as carbon dioxide (CO2) indicators in food quality monitoring.

The objective of this study was to develop different-sized chitosan nanoparticles as CO2-based food quality indicators. Chitosan nanoparticles were fabricated with different sizes (small, 300nm; medium, 500nm; and large, 1000nm) by ionic gelation. To investigate the performance of chitosan nanoparticles as CO2 indicators, they were suspended in aqueous solution at pH 8.0. Changes in the pH and absorbance of the suspension were measured over time, the absorbance at the transition appearance time being calculated using the inverse-Hill function. The resultant transition appearance times were 11.23, 14.33, and 27.69min for the small, medium, and large-sized chitosan nanoparticles, respectively. Controlling the chitosan nanoparticle size enables the transition appearance time of the CO2 indicator to be adjusted in order to match the change in quality of packaged food. This study suggests that different-sized chitosan nanoparticle-based CO2indicators can be used as food quality indicators.

Application of Iron Oxide as a pH-dependent Indicator for Improving the Nutritional Quality.

Acid food indicators can be used as pH indicators for evaluating the quality and freshness of fermented products during the full course of distribution. Iron oxide particles are hardly suspended in water, but partially or completely agglomerated. The agglomeration degree of the iron oxide particles depends on the pH. The pH-dependent particle agglomeration or dispersion can be useful for monitoring the acidity of food. The zeta potential of iron oxide showed a decreasing trend as the pH increased from 2 to 8, while the point of zero charge (PZC) was observed around at pH 6.0-7.0. These results suggested that the size of the iron oxide particles was affected by the change in pH levels. As a result, the particle sizes of iron oxide were smaller at lower pH than at neutral pH. In addition, agglomeration of the iron oxide particles increased as the pH increased from 2 to 7. In the time-dependent aggregation test, the average particle size was 730.4 nm and 1,340.3 nm at pH 2 and 7, respectively. These properties of iron oxide particles can be used to develop an ideal acid indicator for food pH and to monitor food quality, besides a colorant or nutrient for nutrition enhancement and sensory promotion in food industry.

Preparation and Characterization of Mucoadhesive Buccal Nanoparticles Using Chitosan and Dextran Sulfate.

The aim of this study was to formulate buccal mucoadhesive nanoparticles (NPs) using the natural mucoadhesive polymers. The natural mucoadhesive polymers chitosan (CS) and dextran sulfate sodium salt (DS) were used to prepare mucoadhesive NPs using the ionic gelation method. As the molecular weight of DS decreased, the amount of mucin and the number of buccal cells adsorbed on DS increased. The CS/DS NPs ranged from 100 to 200 nm in diameter. The adhesive interactions of CS/DS NPs with mucin were not significantly different from those of CS/sodium triphosphate pentabasic (TPP) NPs; however, CS/DS NPs exhibited 5 times greater mucoadhesive activity to buccal cells compared to control CS/TPP NPs in ex vivo adhesion tests. These results indicate that the buccal mucoadhesive properties of NPs can be improved using natural mucoadhesive polymers.

Synthesis and controlled-release properties of chitosan/ß-Lactoglobulin nanoparticles as carriers for oral administration of epigallocatechin gallate.

A nano-sized double-walled carrier composed of chitosan and ß-lactoglobulin (ß-Lg) for oral administration of epigallocatechin gallate (EGCG) was developed to achieve a prolonged release of EGCG in the gastrointestinal tract. Carboxymethyl chitosan (CMC) solution was added dropwise to chitosan hydrochloride (CHC) containing EGCG to form a primary coating by ionic complexation. Subsequently, ß-Lg was added to create a secondary layer by ionic gelation. The obtained EGCG-loaded chitosan/ß-Lg nanoparticles had sizes between 100 and 500 nm and zeta potentials ranging from 10 to 35mV. FT-IR spectroscopy revealed a high number of hydrogen-bonding sites in the nanoparticles, which could incorporate EGCG, resulting in high encapsulation efficiency. EGCG incorporated in the primary coating was released slowly over time by diffusion from the swollen CMC-CHC matrix after the outer layer of ß-Lg was degraded in the intestinal fluid. The sustained-release property makes chitosan/ß-Lg nanoparticles an attractive candidate for effective delivery of EGCG.

Chitosan Microparticles Exert Broad-Spectrum Antimicrobial Activity against Antibiotic-Resistant Micro-organisms without Increasing Resistance.

Antibiotic resistance is growing exponentially, increasing public health concerns for humans and animals. In the current study, we investigated the antimicrobial features of chitosan microparticles (CM), engineered from chitosan by ion gelation, seeking potential application for treating infectious disease caused by multidrug resistant microorganisms. CM showed excellent antimicrobial activity against a wide range of microorganisms, including clinically important antibiotic-resistant pathogens without raising resistant mutants in serial passage assays over a period of 15 days, which is a significantly long passage compared to tested antibiotics used in human and veterinary medicine. In addition, CM treatment did not cause cross-resistance, which is frequently observed with other antibiotics and triggers multidrug resistance. Furthermore, CM activity was examined in simulated gastrointestinal fluids that CM encounter when orally administered. Antimicrobial activity of CM was exceptionally strong to eliminate pathogens completely. CM at a concentration of 0.1 µg/mL killed E. coli O157:H7 (5 × 10(8) CFU/mL) completely in synthetic gastric fluid within 20 min. Risk assessment of CM, in an in vitro animal model, revealed that CM did not disrupt the digestibility, pH or total volatile fatty acid production, indicating that CM likely do not affect the functionality of the rumen. Given all the advantages, CM can serve as a great candidate to treat infectious disease, especially those caused by antibiotic-resistant pathogens without adverse side effects.

Effect of steaming, freezing, and re-steaming on the texture properties of non-glutinous rice cakes.

The effects of steaming time (6, 8, and 10 min), freezing storage period, and re-steaming for thawing on the textural properties of non-glutinous rice cakes (baekseolgi) were investigated. As the steaming time increased, the rice cakes softened. In particular, the sample that was steamed for 10 min showed lower hardness than those steamed for shorter periods. A short period of steaming was insufficient for water bound to the surface of the starch granules to penetrate the granules in the dough. During the re-steaming process of the frozen non-glutinous rice cake samples, the retrogradation of starch and water syneresis contributed to the increased hardness of non-glutinous rice cakes.

Estimation of Apple Intake for the Exposure Assessment of Residual Chemicals Using Korea National Health and Nutrition Examination Survey Database.

The aims of this study were to develop strategies and algorithms of calculating food commodity intake suitable for exposure assessment of residual chemicals by using the food intake database of Korea National Health and Nutrition Examination Survey (KNHANES). In this study, apples and their processed food products were chosen as a model food for accurate calculation of food commodity intakes uthrough the recently developed Korea food commodity intake calculation (KFCIC) software. The average daily intakes of total apples in Korea Health Statistics were 29.60 g in 2008, 32.40 g in 2009, 34.30 g in 2010, 28.10 g in 2011, and 24.60 g in 2012. The average daily intakes of apples by KFCIC software was 2.65 g higher than that by Korea Health Statistics. The food intake data in Korea Health Statistics might have less reflected the intake of apples from mixed and processed foods than KFCIC software has. These results can affect outcome of risk assessment for residual chemicals in foods. Therefore, the accurate estimation of the average daily intake of food commodities is very important, and more data for food intakes and recipes have to be applied to improve the quality of data. Nevertheless, this study can contribute to the predictive estimation of exposure to possible residual chemicals and subsequent analysis for their potential risks.