The dysregulation of biliary tract microflora is closely related to primary choledocholithiasis: a multicenter study.

Bile microecology changes play an important role in the occurrence and development of choledocholithiasis. At present, there is no clear report on the difference of bile microecology between asymptomatic patients with gallbladder polyps and choledocholithiasis. This study compared bile microecology between gallbladder polyp patients and patients with choledocholithiasis to identify risk factors for primary choledocholithiasis. This study was conducted in 3 hospitals in different regions of China. Bile samples from 26 patients with gallbladder polyps and 31 patients with choledocholithiasis were collected by laparoscopic cholecystectomy and endoscopic retrograde choledocholithiasis cholangiography (ERCP), respectively. The collected samples were used for 16S ribosomal RNA sequencing and liquid chromatography mass spectrometry analysis. The α-diversity of bile microecological colonies was similar between gallbladder polyp and choledocholithiasis, but the ß-diversity was different. Firmicutes, Proteobacteri, Bacteroidota and Actinobacteriota are the most common phyla in the gallbladder polyp group and choledocholithiasis group. However, compared with the gallbladder polyp patients, the abundance of Actinobacteriota has significantly lower in the choledocholithiasis group. At the genera level, the abundance of a variety of bacteria varies between the two groups, and Enterococcus was significantly elevated in choledocholithiasis group. In addition, bile biofilm formation-Pseudomonas aeruginosa was more metabolically active in the choledocholithiasis group, which was closely related to stone formation. The analysis of metabolites showed that a variety of metabolites decreased in the choledocholithiasis group, and the concentration of beta-muricholic acid decreased most significantly. For the first time, our study compared the bile of gallbladder polyp patients with patients with choledocholithiasis, and suggested that the change in the abundance of Actinobacteriota and Enterococcus were closely related to choledocholithiasis. The role of Pseudomonas aeruginosa biofilm in the formation of choledocholithiasis was discovered for the first time, and some prevention schemes for choledocholithiasis were discussed, which has important biological and medical significance.

Double interface formulation for improved α-tocopherol stabilisation in dehydration of emulsions.

BACKGROUND: Encapsulation of hydrophobic nutrients can be achieved by freezing and freeze-drying of oil-in-water emulsions containing glass-forming materials. The addition of a polyelectrolyte layer on the protein-stabilised oil droplets may provide better protection to the oil phase against external stresses. RESULTS: Soy protein-trehalose and whey protein-trehalose emulsions with (layer-by-layer, LBL) and without (single-layer, SL) ι-carrageenan were used as the delivery systems for olive oil with dissolved α-tocopherol. Emulsions containing 0.125 g kg(-1) protein, 0.42 g kg(-1) oil and 150 g kg(-1) trehalose with (LBL) or without (SL) 0.25 g kg(-1) ι-carrageenan at pH 3 were frozen and freeze-dried and their state transitions were studied. The stability of α-tocopherol in freeze-dried systems at 0 and 0.33 water activity (aw ) during storage at 55 °C was followed. Loss of α-tocopherol was found in soy protein-stabilised SL systems at 0.33 aw , and this loss coincided with trehalose crystallisation. The stability of α-tocopherol was retained in soy protein-stabilised LBL and whey protein-stabilised LBL and SL systems at all conditions. Trehalose crystallisation-induced loss of structure was confirmed from changes in emulsion properties and visual appearance. CONCLUSION: Component sugar crystallisation contributed to the loss of sensitive compounds, but the stability of these compounds can be improved by the use of LBL formulations.

Stability of α-tocopherol in freeze-dried sugar-protein-oil emulsion solids as affected by water plasticization and sugar crystallization.

Water plasticization of sugar-protein encapsulants may cause structural changes and decrease the stability of encapsulated compounds during storage. The retention of α-tocopherol in freeze-dried lactose-milk protein-oil, lactose-soy protein-oil, trehalose-milk protein-oil, and trehalose-soy protein-oil systems at various water activities (a(w)) and in the presence of sugar crystallization was studied. Water sorption was determined gravimetrically. Glass transition and sugar crystallization were studied using differential scanning calorimetry and the retention of α-tocopherol spectrophotometrically. The loss of α-tocopherol followed lipid oxidation, but the greatest stability was found at 0 a(w) presumably because of α-tocopherol immobilization at interfaces and consequent reduction in antioxidant activity. A considerable loss of α-tocopherol coincided with sugar crystallization. The results showed that glassy matrices may protect encapsulated α-tocopherol; however, its role as an antioxidant at increasing aw accelerated its loss. Sugar crystallization excluded the oil-containing α-tocopherol from the protecting matrices and exposed it to surroundings, which decreased the stability of α-tocopherol.

Stability and plasticizing and crystallization effects of vitamins in amorphous sugar systems.

Increased molecular mobility and structural changes resulting from water plasticization of glassy solids may lead to loss of the entrapped compounds from encapsulant systems. In the present study, the stability of water-soluble vitamins, vitamin B(1) (vB(1), thiamin hydrochloride) and vitamin C (vC, ascorbic acid), in freeze-dried lactose and trehalose at various water activities was studied. Water sorption of lactose-vB(1), lactose-vC, trehalose-vB(1), and trehalose-vC systems was determined gravimetrically. Glass transition and crystallization of anhydrous and plasticized sugar-vitamin systems were determined using thermal analysis. Critical water activity was calculated using water sorption and glass transition data. The retention of the vitamins was measured spectrophotometrically. The results showed that the amorphous structure protected the entrapped vitamins at low a(w). Crystallization of lactose accelerated vitamin degradation, whereas trehalose retained much higher amounts of the vitamins. Glass transition and critical water activity of solids and crystallization of component sugars should be considered in the stabilization of sensitive components.

Characterization of carbohydrate-protein matrices for nutrient delivery.

Amorphous carbohydrates may show glass transition and crystallization as a result of thermal or water plasticization. Proteins often affect the state transitions of carbohydrates in carbohydrate-protein systems. Water sorption behavior and effects of water on glass transition and crystallization in freeze-dried lactose, trehalose, lactose-casein (3: 1), lactose-soy protein isolate (3:1), trehalose-casein (3:1), and trehalose-soy protein isolate (3:1) systems were studied. Water sorption was determined gravimetrically as a function of time, and Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAB) models were fitted to the experimental data. Glass transition temperature (T(g)) and instant crystallization temperature (T(ic)) in anhydrous and water plasticized systems were measured using differential scanning calorimetry (DSC). The Gordon-Taylor equation was used to model water content dependence of the T(g) values. The critical water content and water activity (a(w)) at 24 °C were calculated and crystallization of lactose and trehalose in the systems was followed at and above 0.54 a(w). Carbohydrate-protein systems showed higher amounts of sorbed water and less rapid sugar crystallization than pure sugars. A greater sugar crystallization delay was found in carbohydrate-casein systems than in carbohydrate-soy protein isolate systems. The T(g) and T(ic) values decreased with increasing water content and a(w). However, higher T(ic) values for lactose-protein systems were found than for lactose at the same a(w). Trehalose showed lower T(ic) value than lactose at 0.44 a(w) but no instant crystallization was measured below 0.44 a(w). State diagrams for each system are useful in selecting processing parameters and storage conditions in nutrient delivery applications.

Optimization of ß-casein stabilized nanoemulsions using experimental mixture design.

The objective of this study was to determine the effect of changing viscosity and glass transition temperature in the continuous phase of nanoemulsion systems on subsequent stability. Formulations comprising of ß-casein (2.5%, 5%, 7.5%, and 10% w/w), lactose (0% to 20% w/w), and trehalose (0% to 20% w/w) were generated from Design of Experiments (DOE) software and tested for glass transition temperature and onset of ice-melting temperature in maximally freeze-concentrated state (T(g) ' & T(m) '), and viscosity (µ). Increasing ß-casein content resulted in significant (P < 0.0001) increases in viscosity and T(m) ' (P= 0.0003), and significant (P < 0.0001) decreases in T(g) '. A mixture design was used to predict the optimum levels of lactose and trehalose required to attain the minimum and maximum T(g) ' and viscosity in solution at fixed protein contents. These mixtures were used to form the continuous phase of ß-casein stabilized nanoemulsions (10% w/w sunflower oil) prepared by microfluidization at 70 MPa. Nanoemulsions were analyzed for T(g) ' & T(m) ', as well as viscosity, mean particle size, and stability. Increasing levels of ß-casein (2.5% to 10% w/w) resulted in a significant (P < 0.0001) increase in viscosity (5 to 156 mPa.s), significant increase in particle size (P= 0.0115) from 186 to 199 nm, and significant decrease (P= 0.0001) in T(g) ' (-45 to -50 °C). Increasing the protein content resulted in a significant (P < 0.0001) increase in nanoemulsion stability. A mixture DOE was successfully used to predict glass transition and rheological properties for development of a continuous phase for use in nanoemulsions.