Self-assembled nanogels of cholesteryl-modified polysaccharides: effect of the polysaccharide structure on their association characteristics in the dilute and semidilute regimes.

The assembly of cholesteryl derivatives of the highly branched polysaccharide mannan Mw = (5.2 x 104 g/mol) in dilute aqueous solution was investigated by 1H nuclear magnetic resonance (NMR) spectroscopy, size-exclusion chromatography coupled with multiangle laser scattering (SEC-MALLS), dynamic light scattering (DLS), atomic force microscopy (AFM), fluorescence quenching, and fluorescence depolarization measurements. In the dilute regime, cholesteryl-bearing mannans (CHM) containing approximately 1 cholesteryl group per 100 mannopyranose units formed nanogels with a hydrodynamic radius (RH) of approximately 20 nm containing approximately 8 macromolecules held together via hydrophobic nanodomains consisting of approximately 9 cholesteryl groups. Their density Phih ( approximately 0.02) was significantly lower than the density ( approximately 0.16) of nanogels formed by a cholesteryl derivative of the linear polysaccharide pullulan (CHP) of identical molar mass and level of cholesteryl substitution. In the semidilute regime, CHM nanogels formed a macrogel network for concentrations higher than 12.5% w/w, whereas CHP nanogels underwent macrogelation only above a threshold concentration of 8.0% w/w, as revealed by oscillatory and steady-shear viscosity measurements. The differences in the solution properties of CHM and CHP reflect differences in their assembly on the molecular level, in particular, the size and number of hydrophobic nanodomains and the hydration level. They are attributed to differences in the mobility of the cholesteryl groups which, itself, can be traced to the fact that in CHM the cholesteryl groups are predominantly linked to short oligomannopyranose branches, whereas in CHP they are linked to the polymer main chain. Our study provides a novel means to nanoengineer polysaccharide nanogels which may find unique biotechnological applications.

Thickening properties and emulsification mechanisms of new derivatives of polysaccharide in aqueous solution 2. The effect of the substitution ratio of hydrophobic/hydrophilic moieties.

The thickening properties and association behavior of aqueous solutions of HHM-HEC (hydrophobically-hydrophilically modified hydroxyethyl cellulose) with various hydrophobic and hydrophilic substitution degrees were investigated. The HHM-HEC was used as an oil-in-water emulsifier and stable compositional regions were investigated as a function of polymer concentration and substitution degree. The viscosity of aqueous solutions of HHM-HEC increased drastically at lower concentration for HHM-HEC with a higher hydrophobic/hydrophilic substitution ratio. The intensity ratio of the first and third vibrational bands of pyrene (I(1)/I(3)) decreased with the increase of HHM-HEC concentration and the I(1)/I(3) reached a lower plateau at a lower concentration for HHM-HEC with a higher hydrophobic/hydrophilic substitution ratio. The concentration ranges of HHM-HEC solutions which stabilize O/W emulsions differ by the hydrophobic/hydrophilic substitution ratio. However the viscosity ranges of these HHM-HEC solutions were almost the same regardless of the hydrophobic/hydrophilic substitution ratio. At the suitable concentration range for emulsification, HHM-HEC networks have two properties: (1) oil particle retention capacity and (2) laxation which can trap emulsified particles.

[Evaluation of immunochromatographic test kits for food allergens using processed food models].

It has been mandatory to label five allergenic substances (AS; egg, milk, wheat, buckwheat and peanut) in all processed foods, since April 2002 in Japan. Two kinds of ELISA kits have been provided as screening test kits for the Japanese official method. The kits have many advantages but some disadvantages, i.e., the kits are not necessarily suitable for daily monitoring in food manufacturing plants, because they require various analytical equipments and the use of complicated procedures. To overcome these drawbacks, we have developed other diagnostic kits based on immunochromatography that should enable more rapid and simple screening for food allergens. Then we examined the performance of these immunochromatographic test kits (IC kits) in terms of sensitivity, repeatability and cross-reactivity to AS proteins in 11 kinds of food models with various heating conditions and physical properties. We also examined processed food models including AS protein of constant concentration, using the IC kits and ELISA kits, and compared the results. The IC kits detected AS proteins at 5 microg/g in the extracts from processed food models, and provided highly reproducible results. Cross-reactivity among the AS proteins was not observed. The results obtained using the IC kits showed performance equivalent to that of the ELISA kits we examined in unheating processed food models including AS proteins of constant concentration. The IC kits should be more suitable for daily monitoring in food manufacturing plants.

Mechanism of oil-in-water emulsification using a water-soluble amphiphilic polymer and lipophilic surfactant.

A new O/W (oil-in-water) emulsification system was developed using the amphiphilic polymer HHM-HEC (hydrophobically-hydrophilically modified hydroxyethylcellulose) and a lipophilic surfactant. HHM-HEC was used as a thickener and polymeric surfactant, and the addition of small quantities of various types of nonionic lipophilic surfactant (hydrophilic-lipophilic balance <5) decreased the droplet size of several types of oil due to a lowering of the tension at the water/oil interface. The oil droplets were held by the strong network structure of the aqueous HHM-HEC solution, preserving the O/W phase without inversion. These stable O/W emulsions were prepared without the addition of hydrophilic surfactants and thus show improved water repellency.

Thickening properties and emulsification mechanisms of new derivatives of polysaccharides in aqueous solution.

The thickening properties of aqueous solutions of HHM-HEC (hydrophobically-hydrophilically modified hydroxyethylcellulose) and the emulsification mechanisms of HHM-HEC/water/oil systems were investigated. A dramatic increase in viscosity was observed with increased HHM-HEC concentration in water, caused by aggregation of hydrophobic alkyl chains. At higher concentrations of HHM-HEC (above 0.6 wt%) in water, it forms an elastic gel, which has good thixotropic properties and a high yield value. O/W (oil-in-water) type emulsions were obtained using HHM-HEC, which can emulsify various kinds of oil, including hydrocarbon, silicone, and perfluoropolymethylisopropyl ether. The viscosity of these emulsions depends only upon the oil volume fraction, not on the kind of oil. In addition, the oil particle size in the emulsions remained constant after a certain period because HHM-HEC formed a strong gel network structure and a protective layer, which prevented the emulsion from coalescing. Measurements of interfacial tension revealed that the alkyl chains in HHM-HEC did not significantly lower the interfacial tension at the water/oil interface when 0.5 wt% of HHM-HEC was added to water. Steady flow and oscillatory experimental results show that the rheological behavior of HHM-HEC/water/oil emulsions was similar to that of aqueous solutions of HHM-HEC. In the HHM-HEC/water/oil emulsion system, oil droplets were dispersed and kept stable in the strong gel structure of HHM-HEC. The aqueous solution of HHM-HEC showed salt resistance. It is thought to be due to sulfonic acid groups in HHM-HEC. The stability of the emulsion using HHM-HEC is based on both protective colloidal effects and associative thickening caused by alkyl chains in HHM-HEC.