In-Depth Study of Cyclodextrin Complexation with Carotenoids toward the Formation of Enhanced Delivery Systems.

The goal of this study was molecular modeling of cyclodextrin (CD) and carotenoid complex formation. Distinction was made between complexes resulting from interactions between carotenoids and either molecularly dispersed CDs or solid crystalline CDs, considering that both cases can occur depending on the complex formation process pathways. First, the formation of complexes from dispersed CD molecules was investigated considering five different CDs (αCD, ßCD, methyl-ßCD, hydroxypropyl-ßCD, and γCD) and lutein, as a model carotenoid molecule. The interactions involved and the stability of the different complexes formed were evaluated according to the CD size and steric hindrance. Second, the formation of complexes between four different crystalline CDs (ßCD with three different water contents and methyl-ßCD) and three carotenoid molecules (lutein, lycopene, and ß-carotene) was studied. The docking/adsorption of the carotenoid molecules was modeled on the different faces of the CD crystals. The findings highlight that all the CD faces, and thus their growth rates, were equally impacted by the adsorption of the carotenoids. This is due to the fact that all the CD faces are exhibiting similar chemical compositions, the three studied carotenoid molecules are rather chemically similar, and last, the water-carotenoid interactions appear to be weak compared to the CD-carotenoid interactions.

Mechanisms of Inactivation of Dry Escherichia coli by High-Pressure Carbon Dioxide.

High-pressure carbon dioxide processing is a promising technology for nonthermal food preservation. However, few studies have determined the lethality of high-pressure CO2 on dry bacterial cells, and the mechanism of inactivation remains unknown. This study explored the mechanisms of inactivation by using Escherichia coli AW1.7 and mutant strains differing in heat and acid resistance, in membrane composition based on disruption of the locus of heat resistance, and in genes coding for glutamate decarboxylases and cyclopropane fatty acid synthase. The levels of lethality of treatments with liquid, gaseous, and supercritical CO2 were compared. The cell counts of E. coli AW1.7 and mutants with a water activity (aW) of 1.0 were reduced by more than 3 log10 (CFU/ml) after supercritical CO2 treatment at 35°C for 15 min; increasing the pressure generally enhanced inactivation, except for E. coli AW1.7 ΔgadABE. coli AW1.7 Δcfa was more susceptible than E. coli AW1.7 after treatment at 10 and 40 MPa; other mutations did not affect survival. Dry cells of E. coli were resistant to treatments with supercritical and liquid CO2 at any temperature. Treatments with gaseous CO2 at 65°C were more bactericidal than those with supercritical CO2 or treatments at 65°C only. Remarkably, E. coli AW1.7 was more susceptible than E. coli AW1.7 Δcfa when subjected to the gaseous CO2 treatment. This study identified CO2-induced membrane fluidization and permeabilization as causes of supercritical mediated microbial inactivation, and diffusivity was a dominant factor for gaseous CO2IMPORTANCE The safety of dry foods is of increasing concern for public health. Desiccated microorganisms, including pathogens, remain viable over long periods of storage and generally tolerate environmental insults that are lethal to the same organisms at high water activity. This study explored the use of high-pressure carbon dioxide to determine its lethality for dried Escherichia coli and to provide insight into the mechanisms of inactivation. The lethality of high-pressure CO2 and the mechanisms of CO2-mediated inactivation of dry E. coli depended on the physical state of CO2 Liquid and supercritical CO2 were ineffective in reducing the cell counts of dry E. coli isolates, and the effectiveness of gaseous CO2 was related to the diffusivity of CO2 Results provide a novel and alternative method for the food industry to enhance the safety of low aW products.

Glycemic effect of oat and barley beta-glucan when incorporated into a snack bar: a dose escalation study.

BACKGROUND: The blood glucose-lowering effects of ß-glucan from oats and barley depend on the amounts consumed and their rheological properties. This has been recently challenged with growing evidence that the food matrix may also be an important factor in predicting its physiological response. OBJECTIVE: The objective of this study was to examine the effects of varying doses of ß-glucan from oats and barley and added to a snack bar on postprandial glycemia. DESIGN: In a randomized crossover study, 12 healthy males and females consumed one of 8 snack bars containing 0 (control), 1.5, 3, and 6 g of ß-glucan derived from oats or barley or 3 white bread controls. All treatments contained 50 g of available carbohydrate. Blood glucose concentrations were measured after ingestion of the treatments over 2 hours. RESULTS: Incorporation of 1.5 to 6 g of ß-glucan into snack bars had no additional glucose-lowering benefits irrespective of dose and source compared to the control bars (0 g ß-glucan), suggesting that both the solid food matrix and composition of the bars may play a role in their effects on glycemic response. All bars reduced blood glucose area under the curve (AUC) by an average of 25% (p < 0.05) compared to the mean of the 3 white bread controls. CONCLUSION: Adding ß-glucan from oats and barley to the snack bar formulation used in this study did not yield any additional benefits beyond the glucose-lowering effects of the snack bars themselves.

Mild extraction of faba bean (Vicia faba L.) proteins against conventional methods: Impact on physicochemical and thermal characteristics.

Faba bean (high- and low-tannin) protein isolates were water extracted followed by dialysis or micellization in comparison to concentrates from conventional alkali extraction + acid precipitation, and salt-based extraction (1% NaCl) + dialysis. Protein fractions were characterised for secondary structure conformational changes, crystalline structure, particle size distribution in aqueous suspension and thermal properties. Mild water or salt extraction did not influence particle size distribution. Based on XRD, FTIR and CD, ß-sheet structures were the most abundant secondary structures and water extraction + dialysis had minimal impact on their native conformation. DSC results showed an association between protein purity, glass transition temperature and endothermic enthalpy. High melting temperature above glass transition confirms the suitability of faba bean proteins for thermal/extrusion processing. Fractionation method was a more significant determinant of physicochemical characteristics compared to the cultivar. Further exploration of the techno-functional characteristics of faba bean proteins is essential for value-added food applications.

Membrane applications in functional foods and nutraceuticals.

The functional foods and nutraceuticals market is growing at a rapid pace. Membrane processing offers several advantages over conventional methods for separation, fractionation, and recovery of those bioactive components. In this review, membrane applications of lipid-, carbohydrate-, and protein-based nutraceuticals and some minor bioactive components have been critically evaluated. Both non-porous and porous membranes were employed for lipid-based nutraceuticals separations. The use of non-porous membranes together with non-aqueous solvents brought about the impact of solution-diffusion theory on transport through membranes. Both organic and inorganic membranes gave encouraging results for the recovery of lipid components with single- and/or multi-stage membrane processing. Two-stage ultrafiltration (UF)-nanofiltration (NF) systems with polymeric membranes provided an efficient approach for the removal of high- and low-molecular weight (MW) unwanted components resulting in higher purity oligosaccharides in the NF retentate. The charged nature of protein-based nutraceutical components had a major effect on their separation. Operating at optimizal pH levels was critical for fractionation, especially for low MW peptide hydrolysates. Processing of minor components such as polyphenols, utilized all types of porous membranes from prefiltration to concentration stages. Coupling of membrane separation and supercritical fluid technologies would combine unique advantages of each process resulting in a novel separation technology offering great potential for the nutraceutical and functional food industry.

Bio-composites from spent hen derived lipids grafted on CNC and reinforced with nanoclay.

A novel cellulose nanocrystal (CNC)-grafted macromonomer containing both saturated and unsaturated fatty acids was synthesized from spent hen lipids, which was further homopolymerized and copolymerized with styrene and in-situ nano-reinforced into nanocomposites. The aim of this study was to investigate the effect of CNC-grafting and nanoclay as filler at different ratios on the thermal, mechanical and water absorption behavior of the developed composites. The chemical grafting on CNC, its polymerization and effect of nanofiller were characterized and investigated by various analytical techniques. The results revealed improved thermal stability for all nanocomposites with higher onset of degradation temperature and more char production for 5% and 10% nanoclay composites, while increased tensile strength was obtained for all nanoclay composites. However, reduced storage modulus and higher moisture uptake was observed for nanocomposites compared to the control polymer composite, which can be attributed to poor interfacial adhesion between nanofiller and matrices, and hydrophilic nature of nanofillers, respectively.

Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky.

Low water activity (aW) foods permit the survival of low-infectious dose pathogens including Escherichia coli and Salmonella. Desiccation of non-heat resistant E. coli and Salmonella enterica increases their heat resistance; therefore, alternative methods are necessary to ensure the safety of low aW foods. High-pressure carbon dioxide (HPCD) reduced microbial contaminants in high aW foods. This study aimed to identify HPCD conditions that reduce pathogenic E. coli and Salmonella in low aW conditions. Four strains of Shiga toxin-producing E. coli (STEC) and one strain of enteropathogenic E. coli were treated as a cocktail, and five strains of Salmonella were treated individually. The suitability of E. coli AW1.7, Pediococcus acidilactici FUA 3072, Enterococcus faecium NRRL B-2354 and Staphylococcus carnosus R6 FUA 2133 as surrogate organisms was evaluated. Treatments were validated in beef jerky. Samples were equilibrated to aW 0.75 and treated with heat, HPCD or pressurized N2. Treatment of desiccated E. coli AW1.7 and the STEC cocktail with dry gaseous CO2 (5.7 MPa and 65 °C) did not reduce cell counts; however, treatment with gaseous CO2 saturated with water reduced cell counts of all strains of E. coli. Treatment of beef jerky inoculated with E. coli and Salmonella with saturated gaseous CO2 resulted in >5-log reductions for all strains. E. faecium NRRL B-2354 and S. carnosus R6 were suitable surrogates for Salmonella on beef jerky treated with HPCD. Treatment of beef jerky with water-saturated gaseous CO2 was more effective than treatment with supercritical CO2 or treatments with N2 at the same temperature and pressure. Overall, the treatment of low aW foods with water-saturated gaseous HPCD can meet industry standards by achieving a >5-log reductions of E. coli and Salmonella. Additionally, surrogate organisms representing pathogenic E. coli and Salmonella have been validated.

Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils.

Three seeds of Turkish origin, flax, poppy and safflower were analyzed for their proximate, fatty acids, tocols (tocopherols and tocotrienols) and total phenolic composition, and oxidative stability of their oil. The major fatty acid in the flax oil was alpha-linolenic acid, comprising 58.3% of total fatty acids, whereas poppy and safflower oils were rich in linoleic acid at 74.5% and 70.5% level, respectively. The amount of total tocols was 14.6 mg/100g flax, 11.0mg/100g poppy and 12.1mg/100g safflower seed. Flax and poppy oil were rich in gamma-tocopherol as 79.4 mg/100g oil and 30.9 mg/100g oil, respectively, while alpha-tocopherol (44.1g/100g oil) was dominant in safflower oil. Only alpha- and gamma-tocotrienol were found in the oils. Oxidative stability of oils was measured at 110 degrees C at the rate of 20 L/h air flow rate, and poppy oil (5.56 h) was most stabile oil followed by safflower oil (2.87 h) and flax oil (1.57). There were no correlation between oxidative stability and unsaturation degree of fatty acids and tocol levels of the oils. All of the seeds investigated provide a healthy oil profile and may have potential as a source of specialty oils on a commercial scale.

Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction.

In this study, leftover egg yolk granules, a by-product after phosvitin extraction, were evaluated for the physicochemical and functional properties and the results were compared with those of the egg yolk and whole granule with phosvitin. Leftover granule after phosvitin removal accounted for 12.6% of the dried egg yolk and contained 84.5% protein and 7.98% fat. Scanning electron microscopy (SEM) images of leftover granules indicated the dissociation of aggregates of high density lipoprotein-phosvitin complexes. Protein solubility of leftover granules was markedly influenced by pH and sodium chloride (0.5 and 1 M). The apparent viscosity of leftover granule was higher than egg yolk and whole granule. Compared to whole granule, leftover granule had significantly (P < 0.05) superior foaming and emulsifying properties, but, lower than those of egg yolk. These findings are useful for the food industry for utilization of leftover egg yolk granules for the preparation of various food products.

Characterization of oat beta-glucan and coenzyme Q10-loaded beta-glucan powders generated by the pressurized gas-expanded liquid (PGX) technology.

The physicochemical properties of the oat beta-glucan powder (BG) and coenzyme Q10 (CoQ10)-loaded BG powder (L-BG) produced by the pressurized gas-expanded liquid (PGX) technology were studied. Helium ion microscope, differential scanning calorimeter, X-ray diffractometer, AutoSorb iQ and rheometer were used to determine the particle morphology, thermal properties, crystallinity, surface area and viscosity, respectively. Both BG (7.7µm) and L-BG (6.1µm) were produced as micrometer-scale particles, while CoQ10 nanoparticles (92nm) were adsorbed on the porous structure of L-BG. CoQ10 was successfully loaded onto BG using the PGX process via adsorptive precipitation mainly in its amorphous form. Viscosity of BG and L-BG solutions (0.15%, 0.2%, 0.3% w/v) displayed Newtonian behavior with increasing shear rate but decreased with temperature. Detailed characterization of the physicochemical properties of combination ingredients like L-BG will lead to the development of novel functional food and natural health product applications.

Beta-glucan from two sources of oat concentrates affect postprandial glycemia in relation to the level of viscosity.

OBJECTIVE: Soluble dietary fiber has been shown to attenuate the postprandial rise in blood glucose levels and reduce the risk of type 2 diabetes and cardiovascular disease. This effect seems to be related to its rheological properties including viscosity. We examined the intra-fiber variability between two different processing methods of concentrating beta-glucan from oats (aqueous vs. enzymatic) in relation to the level of viscosity of beta-glucan and its effect on postprandial glycemia in healthy individuals. DESIGN: In an acute, randomized, double-blind, crossover study, 11 healthy subjects (gender: 5M:6F; age: 34 +/- 5 years; BMI: 23 +/- 0.8 kg/m(2)) were randomly assigned, on three separate occasions, to consume one of three fiber-matched treatments along with a 75 g oral glucose drink. The enzymatically processed beta-glucan (Oat-A) differed from beta-glucan processed through the aqueous method (Oat-B) solely with regard to viscosity. Finger-prick capillary blood samples were obtained at fasting and at 15, 30, 45, 60, 90 and 120 min after the start of the test drink. The viscosities of the fiber drinks were determined (Paar Physica UDS200 viscometer). RESULTS: Rheological measurements demonstrated that Oat-A had a significantly higher viscosity than Oat-B and control at 5, 15, 30, 60, and 120 min (p < 0.001). The incremental area under the glucose curve (AUC) on Oat-A was 19.6% and 17% lower than that of Oat-B and control, respectively (p < 0.01). CONCLUSIONS: This study shows that processing oat beta-glucan through enzymatic, rather than by aqueous methods, preserves the viscosity and improves postprandial glycemic control.

Encapsulation of lutein in liposomes using supercritical carbon dioxide.

Liposomes loaded with lutein were prepared utilizing supercritical carbon dioxide (SC-CO2). The effects of pressure, depressurization rate, temperature and lutein-to-lipid ratio on particle size distribution, zeta potential, encapsulation efficiency (EE), bioactive loading, morphology, phase transition and crystallinity were investigated. Liposomes prepared by the SC-CO2 method had a particle size of 147.6±1.9nm-195.4±2.3nm, an encapsulation efficiency of 56.7±0.7%-97.0±0.8% and a zeta potential of -54.5±1.2mV to -61.7±0.6mV. A higher pressure (200-300bar) and depressurization rate (90-200bar/min) promoted a higher encapsulation of lutein whereas the lutein-to-lipid ratio had the dominant effect on the morphology of vesicles along with size distribution and EE. X-ray diffraction data implied a substantial drop in the crystallinity of lutein upon its redistribution in the liposome membranes. Differential scanning calorimetry indicated a broadened phase transition upon the simultaneous rearrangement of lutein and phospholipid molecules into liposomal vesicles. The SC-CO2 method resulted in particle characteristics highly associated with the ability of CO2 to disperse phospholipids and lutein molecules. It offers a promising approach to use dense phase CO2 to homogenize hydrophobic or amphiphilic aggregates suspended in an aqueous medium and regulate the vesicular characteristics via pressure and depressurization rate. The SC-CO2 method has potential for scalable production of liposomal nanovesicles with desirable characteristics and free of organic solvents.

Phase separation behavior of egg yolk suspensions after anionic polysaccharides addition.

The objectives of this study were to understand the interactions between three anionic polysaccharides (gum arabic, xanthan gum and ι-carrageenan) and egg yolk at pH 3, 5, 6, 8, 10 and possible phase separation behavior. Zeta potential of egg yolk was not affected by gum arabic addition while it became more negative at pH 5 after xanthan gum and ι-carrageenan addition. The particle size of ι-carrageenan yolk suspension was considerably higher than the other polysaccharide yolk suspensions at pH below 6 but was dramatically decreased at alkaline pH. Most polysaccharide yolk suspensions formed either a biphasic or a monophasic system, whereas three distinct phases were observed for xanthan gum yolk suspension at pH 6. Protein profile analysis of the lipid-rich cream phase obtained from xanthan gum added yolk showed similarities to apoproteins from low density lipoproteins (LDL) of egg yolk. Microscopy analysis indicated the co-presence of xanthan gum and LDL in the creamy phase, within a network formed by xanthan gum. It was suggested that electrostatic and hydrophobic interactions between the egg yolk and xanthan gum as well as xanthan gum's rheological properties could be responsible for the unique phase separation observed in the study. The findings of this study can form the basis for future studies to develop a new method to separate LDL from egg yolk.

Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer.

The capacity of a protein to form and stabilize foams and emulsions depends on its structural characteristics and its physicochemical properties. The structural properties of lentil legumin-like protein including molecular weight, hydrodynamic size, surface charge and hydrophobicity, and conformation were studied in relation to its air-water interfacial behaviors. Kinetics study suggested that the foaming stability was closely related to the surface conformation of the protein that strongly affected adsorption and re-organization of the protein layer at the air-water interface. Foams prepared at neutral pH showed dense and strong networks at the interface, where combination of the α-helix secondary structure, medium hydrodynamic molecular size, and balance between solubility/hydrophobicity all contributed to the formation of such strong protein network at the interface. At pH 5.0, the protein formed a dense and thick network composed of randomly aggregated protein particles at the air-water interface. Whereas at pH 3.0, the unordered structure increased intra-protein flexibility producing a less compact and relaxed interface that reduces elasticity modulus with time and reduced foam resistance against collapse. This research revealed that lentil legumin-like protein could form long-life foams at mild acidic and neutral pH. The potential for use of lentil protein as a novel foaming plant-based stabilizer is demonstrated in food and non-food applications where stable, long-life foams are required.

Supercritical fluid extraction of alkylamides from Echinacea angustifolia.

Echinacea has been known for its immunostimulatory activity, and its alkylamide components have been linked to such biological activity. Consequently, alkylamides in Echinacea angustifolia were extracted using supercritical carbon dioxide from fresh and dried roots at 45-60 degrees C and 34-55 MPa, and the alkylamide yield in the extracts was determined. The yield of alkylamides from fresh roots increased with temperature yet decreased with pressure, whereas the yield from air-dried roots (moisture content 8.4%) increased with both temperature and pressure. Freeze-drying of the roots to a moisture content of 4.9% did not result in any further increase in the yield compared to that of air-dried roots. Alkylamide yield of the ground dried roots extract was the highest (p < or = 0.05) among those from fresh, ground and unground E. angustifolia roots. Supercritical fluid extraction therefore shows potential for the recovery of alkylamides from dried Echinacea roots.

Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide.

The processing parameters in enzymatic reactions using CO2-expanded (CX) lipids have strong effects on the physical properties of liquid phase, degree of interesterification, and physicochemical properties of the final reaction products. CX-canola oil and fully hydrogenated canola oil (FHCO) were interesterified using Lipozyme TL IM in a high pressure stirred batch reactor. The effects of immobilised enzyme load, pressure, substrate ratio and reaction time on the formation of mixed triacylglycerols (TG) from trisaturated and triunsaturated TG were investigated. The optimal immobilised enzyme load, pressure, substrate ratio and time for the degree of interesterification to reach the highest equilibrium state were 6% (w/v) of initial substrates, 10 MPa, blend with 30% (w/w) of FHCO and 2h, respectively. The physicochemical properties of the initial blend and interesterified products with different FHCO ratios obtained at optimal reaction conditions were determined in terms of TG composition, thermal behaviour and solid fat content (SFC). The amounts of saturated and triunsaturated TG decreased while the amounts of mixed TG increased as a result of interesterification. Thus, the interesterified product had a lower melting point, and broader melting and plasticity ranges compared to the initial blends. These findings are important for better understanding of CX-lipid reactions and for optimal formulation of base-stocks of margarine and confectionary fats to meet industry demands.

Supercritical carbon dioxide extraction of corn distiller's dried grains with solubles: experiments and mathematical modeling.

Corn distiller's dried grains with solubles (DDGS) is a byproduct of the ethanol industry and has potential as a source of valuable compounds. In this study, corn DDGS was extracted using supercritical carbon dioxide (SC-CO(2)) at 50-70 °C, 34.5-49.6 MPa, and constant CO(2) flow rate of 1 L/min (measured at ambient conditions). The highest yield of total lipids (9.2%, w/w) was obtained at 49.6 MPa/70 °C. Apparent solubility of corn DDGS lipids ranged between 0.010 kg/kg CO(2) at 34.5 MPa/50 °C and 0.026 kg/kg CO(2) at 49.6 MPa/70 °C. The extract contained 107 mg/kg carotenoids, 1538 mg/kg tocochromanols, and 15904 mg/kg phytosterols at 49.6 MPa/70 °C. The Sovova model and Chrastil model were successfully used to describe the extraction of total lipids and apparent solubility of total and minor lipids, respectively. The study revealed that DDGS is a good inexpensive source of lipids and valuable minor lipid components and that SC-CO(2) extraction can be used as a "green" process to add value to corn DDGS by recovering such high-value lipids.

Effect of storage conditions on the solubility and viscosity of ß-glucan extracted from bread under in vitro conditions.

UNLABELLED: The viscosity and solubility of ß-glucan in muffins have been shown to be reduced by certain storage conditions, though the effect of storage on bread fortified with barley ß-glucan concentrate has not been investigated. Therefore, this study investigated the effect of storage temperature and time (23 °C for 1, 4, and 7 d, 4 °C for 4, 7, and 14 d, and -20 °C for 1, 2, 4, and 8 wk) on the solubility and viscosity of ß-glucan upon incorporation into bread at levels corresponding to 0 or 1.5 g ß-glucan/serving, with or without vital gluten addition. The firmness and moisture content of bread following each storage treatment were also evaluated. The highest moisture and lowest firmness values were found in fresh bread, though these parameters were still maintained at appreciable levels upon room temperature storage of the 1.5 g ß-glucan/serving bread with added gluten and at either room temperature or frozen storage for the 1.5 g ß-glucan/serving bread for 4 d. If it is desirable to store bread for 7 d or more, frozen storage should be utilized in order to best maintain bread moisture and firmness levels. It is recommended that ß-glucan-fortified bread be consumed fresh for greatest ß-glucan solubility and viscosity, though ß-glucan solubility of approximately 40% is still achievable upon frozen storage of the bread for up to 2 wk. It is still unclear, however, as to what extent of reductions in the solubility and viscosity of ß-glucan would lower its physiological effectiveness. PRACTICAL APPLICATION: Previous research has demonstrated that solubility and thus viscosity of ß-glucan, which is an important property associated with its health benefits can be impacted by different storage conditions applied to some bakery products, like muffins. This study demonstrates the extent of changes in the solubility and viscosity of ß-glucan incorporated into bread. Therefore, storage time and temperature should be optimized to minimize changes in ß-glucan for maintaining its efficacy for its health benefits.

Beta-glucan extracts inhibit the in vitro intestinal uptake of long-chain fatty acids and cholesterol and down-regulate genes involved in lipogenesis and lipid transport in rats.

BACKGROUND: Dietary fiber reduces the intestinal absorption of nutrients and the blood concentrations of cholesterol and triglycerides. AIM: We wished to test the hypothesis that high-viscosity (HV) and low-viscosity preparations of barley and oat beta-glucan modify the expression of selected genes of lipid-binding proteins in the intestinal mucosa and reduce the intestinal in vitro uptake of lipids. METHODS: Five different beta-glucan extracts were separately added to test solutions at concentrations of 0.1-0.5% (wt/wt), and the in vitro intestinal uptake of lipids into the intestine of rats was assessed. An intestinal cell line was used to determine the effect of beta-glucan extracts on the expression of intestinal genes involved in lipid metabolism and fatty acid transport. RESULTS: All extracts reduced the uptake of 18:2 when the effective resistance of the unstirred water layer was high. When the unstirred layer resistance was low, the HV oat beta-glucan extract reduced jejunal 18:2 uptake, while most extracts reduced ileal 18:2 uptake. Ileal 18:0 uptake was reduced by the HV barley extract, while both jejunal and ileal cholesterol uptakes were reduced by the medium-purity HV barley extract. The inhibitory effect of HV barley beta-glucan on 18:0 and 18:2 uptake was more pronounced at higher fatty acid concentrations. The expression of genes involved in fatty acid synthesis and cholesterol metabolism was down-regulated with the HV beta-glucan extracts. beta-Glucan extracts also reduced intestinal fatty-acid-binding protein and fatty acid transport protein 4 mRNA. CONCLUSIONS: The reduced intestinal fatty acid uptake observed with beta-glucan is associated with inhibition of genes regulating intestinal uptake and synthesis of lipids. The inhibitory effect of beta-glucan on intestinal lipid uptake raises the possibility of their selective use to reduce their intestinal absorption.

Design of a high-pressure circulating pump for viscous liquids.

The design of a reciprocating dual action piston pump capable of circulating viscous fluids at pressures of up to 34 MPa (5000 psi) and temperatures up to 80 degrees C is described. The piston of this pump is driven by a pair of solenoids energized alternatively by a 12 V direct current power supply controlled by an electronic controller facilitating continuously adjustable flow rates. The body of this seal-less pump is constructed using off-the-shelf parts eliminating the need for custom made parts. Both the electronic controller and the pump can be assembled relatively easily. Pump performance has been evaluated at room temperature (22 degrees C) and atmospheric pressure using liquids with low and moderately high viscosities, such as ethanol and corn oil, respectively. At ambient conditions, the pump delivered continuous flow of ethanol and corn oil at a flow rate of up to 170 and 17 cm3/min, respectively. For pumping viscous fluids comparable to corn oil, an optimum reciprocation frequency was ascertained to maximize flow rate. For low viscosity liquids such as ethanol, a linear relationship between the flow rate and reciprocation frequency was determined up to the maximum reciprocation frequency of the pump. Since its fabrication, the pump has been used in our laboratory for circulating triglycerides in contact with supercritical carbon dioxide at pressures of up to 25 MPa (3600 psi) and temperatures up to 70 degrees C on a daily basis for a total of more than 1500 h of operation functioning trouble free.