The In Vitro, Ex Vivo, and In Vivo Effect of Edible Oils: A Review on Cell Interactions.

Consumption of edible oils is a significant part of the dietary pattern in the developed and developing world. Marine and vegetable oils are assumed to be part of a healthy food pattern, especially if one takes into account their potential role in protecting against inflammation, cardiovascular disease, and metabolic syndrome due to the presence of polyunsaturated fatty acids and minor bioactive compounds. Exploring the potential effect of edible fats and oils on health and chronic diseases is an emerging field worldwide. This study reviews the current knowledge of the in vitro, ex vivo, and in vivo effect of edible oils in contact with various cell types and aims to demonstrate which nutritional and bioactive components of a variety of edible oils present biocompatibility, antimicrobial properties, antitumor activity, anti-angiogenic activity, and antioxidant activity. Through this review, a wide variety of cell interactions with edible oils and their potential to counteract oxidative stress in pathological conditions are presented as well. Moreover, the gaps in current knowledge are also highlighted, and future perspectives on edible oils and their health benefits and potential to counteract a wide variety of diseases through possible molecular mechanisms are also discussed.

Oil from Mullet Roe Byproducts: Effect of Oil Extraction Method on Human Erythrocytes and Platelets.

Background: The valorization of byproducts to obtain high nutritional value foods is of utmost importance for our planet where the population is booming. Among these products are oils rich in ω-3 fatty acids produced from fishery byproducts. Recently, mullet roe oil from roe byproducts was produced that was rich in the ω-3 fatty acids eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA). Oils are customarily characterized for their composition and degree of oxidation but little is known of their biological effects, especially the effect of the extraction method. Methods: The purpose of this study was to evaluate the effects of freshly extracted mullet roe oil from mullet roe byproducts and the effect of the extraction method on human red blood cells (hRBCs) and platelets. To this end, the hemocompatibility (cytotoxicity), oxidative effects, and erythrocyte membrane changes were examined after 1 and 24 h of incubation. Antiplatelet effects were also assessed in vitro. Results: The expeller press oil extraction method and alcalase-assisted extraction produced the most biocompatible oils, as shown by hemocompatibility measurements and the absence of erythrocyte membrane alterations. Solvent extracts and protease-assisted extraction oils resulted in the rupture of red blood cells at different examined dilutions, creating hemolysis. Conclusions: It seems that the proper functioning of oil-erythrocyte interactions cannot be explained solely by ROS. Further investigations combining chemical analysis with oil-cell interactions could be used as an input to design high nutritional value oils using green extraction technologies. All samples exhibited promising antiplatelet and antiblood clotting effects in vitro.

Fabrication of hollow microneedles using liquid crystal display (LCD) vat polymerization 3D printing technology for transdermal macromolecular delivery.

The present study aimed to fabricate a hollow microneedle device consisting of an array and a reservoir by means of 3D printing technology for transdermal peptide delivery. Hollow microneedles (HMNs) were fabricated using a biocompatible resin material, while PLA filament was used for the reservoirs. The fabricated microdevice was characterized by means of optical microscopy, scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), contact angle measurements and leakage inspection studies to ensure the passageway of liquid formulations. Mechanical failure and penetration tests were carried out and supported by Finite Element Analysis (FEA). The cytocompatibility of the microneedle arrays was assessed to human keratinocytes (HaCaT). Finally, the transport of the model peptide octreotide acetate across artificial membranes was assessed in Franz cells using the aforementioned HMN design.

Injection Molded PP Foams Using Food Ingredients for Food Packaging Applications.

A new approach to the creation of polypropylene (PP) based foaming materials was developed using food grade foaming agents that were coated on the PP pellets. More specifically, sodium bicarbonate and organic acids were used to coat PP pellets using either polyethyleneoxide (PEO) or lipid esters as coating stabilizers. In order to overcome the problem of the thermal decomposition of sodium bicarbonate at temperatures lower than the PP melting temperature, which makes the direct foaming during melt mixing impossible, the proposed methodology was proved quite efficient. Thus, new PP masterbatches were prepared, where the foaming agents were incorporated as coating at PP pellets at contents up to 10%, and initially used in Lab scale injection machines in order to find the best combination of materials that resulted in the production of foamed articles. Subsequently selected material combinations were tested in an industrial scale injection molding machine, where an optimization of the injection parameters was attempted. The outcome of this was the production of PP articles with significantly increased void fraction, up to 14%, decreased thermal conductivity, up to 20%, and various pore sizes as was observed via microscopic examination using SEM and CLSM.

Fractionation of a hydrocolloid emulsifier reclaimed from winery waste.

Complex hydrocolloids have been isolated and fractionated using a consecutive elution process, starting from winery waste. These extracts consist mainly of polysaccharidic populations and of smaller protein molecules and they exhibit emulsifying, thickening and texture-modifying activity. This work is a systematic study of these individual populations, as fractionated with preparative size exclusion chromatography (Prep-SEC) in terms of their chemical identity, surface properties, and emulsification behavior. The fractions have been characterized via SEC-MALLS, FTIR, DLS, zeta potential, and interfacial tension measurements. The results highlight the antagonistic and synergistic effects of the individual components of the above-mentioned complex natural material (winery waste extract) towards its emulsifying behavior, and provide a model for the kinetics of the evolution of a Pickering interfacial layer.

Exposure Assessment and Risk Characterization of Aflatoxin M1 Intake through Consumption of Milk and Yoghurt by Student Population in Serbia and Greece.

The objective of this research was to perform an exposure assessment of aflatoxin M1 (AFM1) intake through the consumption of milk and yoghurt by the student population in Serbia and Greece. A food consumption survey of milk and yoghurt was performed during the first half of 2018 in the two countries with at least 500 interviewees (aged between 18 and 27 years) per country, covering their dietary habits and body weight based on one-day and seven-day recall methods. Values for the concentration of AFM1 were extracted from published research. Finally, a Monte Carlo analysis of 100,000 iterations was performed to estimate the intake of AFM1 from the consumption of the two dairy products. Results revealed that the estimated average exposure of students to AFM1 was in the range of 1.238⁻2.674 ng kg-1 bw day-1 for Serbia, and 0.350⁻0.499 ng kg-1 bw day-1 for Greece, depending on the dietary recall method employed. High estimations for hepatocellular carcinoma (HCC) cases/year/105 individuals, depending on the prevalence of Hepatitis B virus surface antigen positive individuals (HBsAg+), were 0.0036⁻0.0047 and 0.0007⁻0.0009 for Serbia and Greece, respectively. Presented Margin of Exposure (MOE) and Hazard Index (HI) values indicate increased risk from exposure to AFM1, particularly in Serbia.

Formulation and Structural Study of a Biocompatible Water-in-Oil Microemulsion as an Appropriate Enzyme Carrier: The Model Case of Horseradish Peroxidase.

A novel biocompatible water-in-oil microemulsion was developed using nonionic surfactants and was investigated as a potential enzyme delivery system for pharmaceutical applications. The system was composed of isopropyl myristate/polysorbate 80 (Tween 80)/distilled monoglycerides/water/propylene glycol (PG), had a low total surfactant concentration (8.3% w/w), and was able to incorporate approximately 3% w/w aqueous phase containing horseradish peroxidase (HRP). Structural and activity aspects of the system were studied using a variety of techniques such as dynamic light scattering (DLS), electron paramagnetic resonance (EPR), and dynamic interfacial tension. The apparent hydrodynamic diameter of the empty droplets was calculated at about 37 nm. Different enzyme concentrations, ranging from 0.01 to 1.39 µM, were used for both DLS and EPR studies to effectively determine the localization of the macromolecule in the microemulsion. According to the results, for high enzyme concentrations, a participation of HRP in the surfactant monolayer of the microemulsion is evident. The number of reverse micelles in the microemulsion was defined by a theoretical model and was used to clarify how the enzyme concentration affects the number of empty and loaded reverse micelles. To assure that the system allows the enzyme to retain its catalytic activity, an oxidative reaction catalyzed by HRP was successfully carried out with the use of the model substrate 2,2'-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]. The influence of several parameters such as temperature, pH, and PG concentration was examined to optimize the reaction conditions, and a kinetic study was conducted revealing an ordered-Bi-Bi mechanism. Values of all kinetic parameters were determined. The release of the encapsulated enzyme was studied using an adequate receiver phase, revealing the effectiveness of the proposed microemulsion not only as a microreactor but also as a carrier for therapeutic biomolecules.

Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements.

Multiphase food systems consist of complex interfacial layers where surface active molecules complete compete for adsorption and interact with one another affecting the interfacial properties and the behavior of the food systems involved. The present work focuses on the examination of interactions between proteins playing an which play an important role in milk-rich food systems (namely κ-casein and ß-lactoglobulin) and oleic acid (an anionic surfactant abundant in food systems) at the oil/water interface. An interesting feature of this system is that the molecules interacting at the interface originate from different phases and do not transfer/dissolve significantly to the other phase. The systems were examined using Electron Paramagnetic Resonance (EPR) spectroscopy and Dynamic Interfacial Tension measurements (dynamic interfacial tension and dynamic interfacial dilatational rheology). This combination of experimental methods provided the dynamics of adsorption at the interface and the mechanical properties of the interface allowing valuable insight on the interactions of the different molecules. The above information was coupled with direct information on fatty acid mobility in the oil bulk phase and indirect information on the degree of relative fatty acid/protein adsorption at the interface by EPR. Overall a synergistic effect of the protein and fatty acid on decreasing interfacial tension of the oil/water interface was evidenced. The fatty acid interacted differently with the random coil κ-casein and globular ß-lactoglobulin in terms of relative adsorption and in terms on its effect on mechanical properties. Thermal denaturation of ß-lactoglobulin affected the protein's interaction with the fatty acid due to conformational changes and exposure of non-polar sites.

Height-time and weight-time approach in capillary penetration: Investigation of similarities and differences.

Capillary penetration is commonly used in a wide range of applications such as oil recovery, textile engineering and food technology. Furthermore, it is a useful tool for surface characterization of powders and porous media. Two are the commonest experimental methods to study capillary penetration: the height-time and the weight-time technique. However, it is not clear whether the two approaches provide the same results. This work aims to investigate similarities and differences between the two approaches and assess whether it is possible to replace one with another. To this end, capillary penetration experiments were performed in different porous media where the pore size distribution and shape varied. Height and weight data were recorded simultaneously. It was found that results of the two experimental approaches are not always equivalent and that this depends on the porous medium properties. In some cases results depended on the degree of saturation of the porous medium with the penetrating liquid. An analysis of weight-time data to provide pore size distribution as a function of pore volume is proposed. Furthermore, two different approaches of the fractal theory were applied and the time exponent, the material fractal dimension and the tortuosity fractal dimension were determined.

Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements.

Amylose forms complexes with fatty acids under certain conditions, these complexes affect the functional properties of foods and could be potentially used as delivery systems of essential fatty acids in the human organism. This work uses dynamic and equilibrium interfacial tension measurements in order to investigate these complexes. First, the interfacial tension at the water/air interface under the conditions of complex formation (KOH 0.1N, pH=12.7) was measured for three fatty acids (capric, myristic and oleic) at different concentrations. Then, amylose-fatty acid complexes were formed at three different fatty acid to amylose ratios covering a range above and below the saturation concentration of the amylose helix. For all examined systems the dynamic interfacial tension of the mixed amylose-fatty acid solution was significantly higher than this of the fatty acid solution, showing that some of the fatty acid was no longer available to adsorb at the interface and suggesting its inclusion in the complex. Besides, the dynamic interfacial tension of the mixed system was lower compared to the pure amylose solution indicating that some of the fatty acid did not participate in the complexes even at fatty acid/amylose ratios well below the saturation concentration of amylose. Using the isotherm of the three fatty acids it was shown that the fatty acid excess depended on fatty acid-to-amylose ratio.

Dynamic surface activity of phenylalanine glycerol-ether surfactant solutions measured by a differential maximum bubble pressure tensiometer.

A refined differential maximum bubble pressure tensiometer was used for measuring the dynamic surface tension at various concentrations of a nonconventional surfactant, a member of a new homologous series of phenylalanine glycerol-ether amphiphiles, with 10 carbon atoms to the hydrophobic alkyl chain (C(10)-PhGE). The effective bubble formation frequency for the examined surfactant concentrations was varied from 2 bubbles per second to 1 bubble per 20 s. The variation of equilibrium surface tension with concentration as well as the critical micelle concentration were determined by a Wilhelmy plate technique. Comparisons between dynamic and equilibrium surface tension values demonstrate that, under the employed surface deformation rates, the equilibrium surface tension is a misleading indicator of surface activity. This is also supported by simple surface rheology considerations. Results based on a diffusion-controlled kinetic analysis provide further evidence on the strong dependence of surface activity on the particular time scale of deformation.

Ascorbic acid oxidation in sucrose aqueous model systems at subzero temperatures.

The reduction of Tempol by ascorbic acid in concentrated sucrose solutions was measured by electron paramagnetic resonance (EPR) at temperatures ranging from 16 to -16 degrees C. This method allowed the determination of the rate constants (k) of this fast reaction, by recording the Tempol reduction as a function of time. The two reactants were initially separated and had to migrate for the reaction to occur. The experimental findings were compared with predicted values according to the equation for diffusion-controlled reaction proposed by Atkins. The experimental reaction rate constants were observed to be lower than the calculated ones. However, the experimental values were found to be controlled by the temperature and viscosity changes of the reaction media, as expected for a diffusion-controlled reaction.