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Li X, Zhang H, Mao X. Liposomes delivery systems of functional substances for precision nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 112:257-300. [PMID: 39218504 DOI: 10.1016/bs.afnr.2024.06.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Natural bioactive compounds with antioxidant, antimicrobial, anticancer, and other biological activities are vital for maintaining the body's physiological functions and enhancing immunity. These compounds have great potential as nutritional therapeutic agents, but they can be limited due to their poor flavor, color, unstable nature, and poor water solubility, and degradation by gastrointestinal enzymes. Liposomes, as ideal carriers, can encapsulate both water-soluble and fat-soluble nutrients, enhance the bioavailability of functional substances, promote the biological activity of functional substances, and control the release of nutrients. Despite their potential, liposomes still face obstacles in nutrient delivery. Therefore, the design of liposomes for special needs, optimization of the liposome preparation process, enhancement of liposome encapsulation efficiency, and industrial production are key issues that must be addressed in order to develop food-grade liposomes. Moreover, the research on surface-targeted modification and surface functionalization of liposomes is valuable for expanding the scope of application of liposomes and achieving the release of functional substances from liposomes at the appropriate time and site. The establishment of in vivo and in vitro digestion models of nutrient-loaded liposomes, in-depth study of gastrointestinal digestive behavior after liposome ingestion, targeted nutrient release, and deciphering the nutritional intervention of human diseases and positive health promotion are promising fields with broad development prospects.
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Affiliation(s)
- Xuehan Li
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, P.R. China; Qingdao Key Laboratory of Food Biotechnology, Qingdao, P.R. China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao, P.R. China
| | - Haiyang Zhang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, P.R. China; Qingdao Key Laboratory of Food Biotechnology, Qingdao, P.R. China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao, P.R. China
| | - Xiangzhao Mao
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, P.R. China; Qingdao Key Laboratory of Food Biotechnology, Qingdao, P.R. China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao, P.R. China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao, P.R. China.
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Rudzińska M, Grygier A, Knight G, Kmiecik D. Liposomes as Carriers of Bioactive Compounds in Human Nutrition. Foods 2024; 13:1814. [PMID: 38928757 PMCID: PMC11202941 DOI: 10.3390/foods13121814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/05/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food.
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Affiliation(s)
- Magdalena Rudzińska
- Faculty of Food Science and Nutrition, University of Life Sciences, 60-637 Poznań, Poland; (A.G.); (G.K.); (D.K.)
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Petrovic SM, Barbinta-Patrascu ME. Organic and Biogenic Nanocarriers as Bio-Friendly Systems for Bioactive Compounds' Delivery: State-of-the Art and Challenges. MATERIALS (BASEL, SWITZERLAND) 2023; 16:7550. [PMID: 38138692 PMCID: PMC10744464 DOI: 10.3390/ma16247550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 11/29/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023]
Abstract
"Green" strategies to build up novel organic nanocarriers with bioperformance are modern trends in nanotechnology. In this way, the valorization of bio-wastes and the use of living systems to develop multifunctional organic and biogenic nanocarriers (OBNs) have revolutionized the nanotechnological and biomedical fields. This paper is a comprehensive review related to OBNs for bioactives' delivery, providing an overview of the reports on the past two decades. In the first part, several classes of bioactive compounds and their therapeutic role are briefly presented. A broad section is dedicated to the main categories of organic and biogenic nanocarriers. The major challenges regarding the eco-design and the fate of OBNs are suggested to overcome some toxicity-related drawbacks. Future directions and opportunities, and finding "green" solutions for solving the problems related to nanocarriers, are outlined in the final of this paper. We believe that through this review, we will capture the attention of the readers and will open new perspectives for new solutions/ideas for the discovery of more efficient and "green" ways in developing novel bioperformant nanocarriers for transporting bioactive agents.
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Affiliation(s)
- Sanja M. Petrovic
- Department of Chemical Technologies, Faculty of Technology, University of Nis, Bulevar Oslobodjenja 124, 1600 Leskovac, Serbia;
| | - Marcela-Elisabeta Barbinta-Patrascu
- Department of Electricity, Solid-State Physics and Biophysics, Faculty of Physics, University of Bucharest, 405 Atomistilor Street, P.O. Box MG-11, 077125 Măgurele, Romania
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Effect of Liposomal Encapsulation and Ultrasonication on Debittering of Protein Hydrolysate and Plastein from Salmon Frame. Foods 2023; 12:foods12040761. [PMID: 36832836 PMCID: PMC9955801 DOI: 10.3390/foods12040761] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/07/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023] Open
Abstract
The impacts of liposomal encapsulation on the bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP) with the aid of ultrasound (20% amplitude, 750 W) for different time intervals (30, 60 and 120 s) were investigated. Liposomes loaded with 1% protein hydrolysate (L-PH1) and 1% plastein (L-PT1) showed the highest encapsulation efficiency and the least bitterness (p < 0.05). Ultrasonication for longer times reduced encapsulation efficiency (EE) and increased bitterness of both L-PH1 and L-PT1 along with a reduction in particle size. When comparing between L-PH1 and L-PT1, the latter showed less bitterness due to the lower bitterness in nature and higher entrapment of plastein in the liposomes. In vitro release studies also showed the delayed release of peptides from L-PT1 in comparison to the control plastein hydrolysate. Therefore, encapsulation of liposomes with 1% plastein could be an efficient delivery system for improving the sensory characteristics by lowering the bitterness of protein hydrolysates.
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Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles. Foods 2022; 11:foods11142077. [PMID: 35885320 PMCID: PMC9317512 DOI: 10.3390/foods11142077] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 02/01/2023] Open
Abstract
In this study, the use of spray-drying technology for encapsulating Flavourzyme® (protease–peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency and no large-scale production) of other encapsulation processes. To the best of our knowledge, spray drying has not been applied previously for the immobilization of this enzyme. Firstly, bovine serum albumin (BSA), as a model protein, was encapsulated by spray drying in chitosan and tripolyphoshate (TPP) cross-linked-chitosan shell matrices. The results showed that the chitosan–TPP microcapsules provided a high encapsulation efficiency and better protein stability compared to the non-crosslinked chitosan microcapsules. The effect of enzyme concentration and drying temperature were tested during the spray drying of Flavourzyme®. In this regard, an activity yield of 88.0% and encapsulation efficiency of 78.6% were obtained with a concentration of 0.1% (v/v) and an inlet temperature of 130 °C. Flavourzyme®-loaded chitosan microcapsules were also characterized in terms of their size and morphology using scanning electron microscopy and laser diffractometry.
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Adinepour F, Pouramin S, Rashidinejad A, Jafari SM. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Res Int 2022; 157:111212. [DOI: 10.1016/j.foodres.2022.111212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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Khalil N, Kheadr E, El‐Ziney M, Dabour N. Lactobacillus plantarum
protective cultures to improve safety and quality of wheyless Domiati‐like cheese. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16416] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Noha Khalil
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
| | - Ehab Kheadr
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
| | - Mohamed El‐Ziney
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
| | - Nassra Dabour
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
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Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese. Foods 2021; 10:foods10112791. [PMID: 34829071 PMCID: PMC8621326 DOI: 10.3390/foods10112791] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/04/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
Blue-veined cheese tends to polarize the consumers' affective responses due to its strong flavor. This study aims to: (i) explore the consumers' sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of acceptance for Gorgonzola in the function of the cheese style; (iii) characterize them by the volatile organic compounds (VOCs); and (iv) explore the relationships of the VOCs with sensory perception and liking. Six samples of Gorgonzola cheese differing in style (sweet vs. piquant), aging time (70-95 days), and production process (artisanal vs. industrial) were evaluated by 358 subjects (46% males, 18-77 years) using liking and Rate-All-That-Apply (RATA) tests. The cheese VOCs were measured by SPME/GC-MS. Liking was significantly higher for the sweet cheese than for the piquant cheese and for the artisanal cheese than for the industrial samples. Penalty Analysis showed that 'creamy', 'sweet', 'nutty', and 'salty' were significant drivers of liking while the 'soapy' and 'ammonia' flavors turned out to be drivers of disliking. Fifty-three VOCs were identified. Regression models revealed the significant highest associations between the VOCs and 'ammonia', 'pungent', 'soapy', and 'moldy' flavors. A good association was also found with the consumers' liking. The identification of the sensory drivers of (dis) liking and their relationship with the VOCs of Gorgonzola opens up a new understanding of the consumers' blue-veined cheese preferences.
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Dhakal SP, He J. Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review. Food Res Int 2020; 137:109326. [DOI: 10.1016/j.foodres.2020.109326] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 05/11/2020] [Accepted: 05/16/2020] [Indexed: 01/29/2023]
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Liu W, Hou Y, Jin Y, Wang Y, Xu X, Han J. Research progress on liposomes: Application in food, digestion behavior and absorption mechanism. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.012] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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11
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Liposomal/Nanoliposomal Encapsulation of Food-Relevant Enzymes and Their Application in the Food Industry. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02513-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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12
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Khattab AR, Guirguis HA, Tawfik SM, Farag MA. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Enzymes and nanoparticles: Modulation of enzymatic activity via nanoparticles. Int J Biol Macromol 2018; 118:1833-1847. [DOI: 10.1016/j.ijbiomac.2018.07.030] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 07/09/2018] [Accepted: 07/09/2018] [Indexed: 12/30/2022]
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14
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Calasso M, Mancini L, De Angelis M, Conte A, Costa C, Del Nobile MA, Gobbetti M. Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes’ milk cheese. Food Microbiol 2017; 66:129-140. [DOI: 10.1016/j.fm.2017.04.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 04/23/2017] [Accepted: 04/23/2017] [Indexed: 11/30/2022]
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15
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Sawale PD, Patil GR, Hussain SA, Singh AK, Singh RRB. Effect of incorporation of encapsulated and free Arjuna herb on storage stability of chocolate vanilla dairy drink. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.07.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Liu W, Wei F, Ye A, Tian M, Han J. Kinetic stability and membrane structure of liposomes during in vitro infant intestinal digestion: Effect of cholesterol and lactoferrin. Food Chem 2017; 230:6-13. [DOI: 10.1016/j.foodchem.2017.03.021] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2016] [Revised: 12/17/2016] [Accepted: 03/04/2017] [Indexed: 11/29/2022]
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17
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Teong B, Kuo SM, Tsai WH, Ho ML, Chen CH, Huang HH. Liposomal Encapsulation for Systemic Delivery of Propranolol via Transdermal Iontophoresis Improves Bone Microarchitecture in Ovariectomized Rats. Int J Mol Sci 2017; 18:ijms18040822. [PMID: 28406442 PMCID: PMC5412406 DOI: 10.3390/ijms18040822] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2017] [Revised: 03/15/2017] [Accepted: 03/31/2017] [Indexed: 11/16/2022] Open
Abstract
The stimulatory effects of liposomal propranolol (PRP) on proliferation and differentiation of human osteoblastic cells suggested that the prepared liposomes-encapsulated PRP exerts anabolic effects on bone in vivo. Iontophoresis provides merits such as sustained release of drugs and circumvention of first pass metabolism. This study further investigated and evaluated the anti-osteoporotic effects of liposomal PRP in ovariectomized (OVX) rats via iontophoresis. Rats subjected to OVX were administered with pure or liposomal PRP via iontophoresis or subcutaneous injection twice a week for 12 weeks. Changes in the microarchitecture at the proximal tibia and the fourth lumbar spine were assessed between pure or liposomal PRP treated and non-treated groups using micro-computed tomography. Administration of liposomal PRP at low dose (0.05 mg/kg) via iontophoresis over 2-fold elevated ratio between bone volume and total tissue volume (BV/TV) in proximal tibia to 9.0% whereas treatment with liposomal PRP at low and high (0.5 mg/kg) doses via subcutaneous injection resulted in smaller increases in BV/TV. Significant improvement of BV/TV and bone mineral density (BMD) was also found in the fourth lumbar spine when low-dose liposomal PRP was iontophoretically administered. Iontophoretic low-dose liposomal PRP also elevated trabecular numbers in tibia and trabecular thickness in spine. Enhancement of bone microarchitecture volumes has highlighted that liposomal formulation with transdermal iontophoresis is promising for PRP treatment at the lower dose and with longer duration than its clinical therapeutic range and duration to exhibit optimal effects against bone loss in vivo.
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Affiliation(s)
- Benjamin Teong
- Orthopaedic Research Center, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan.
| | - Shyh Ming Kuo
- Department of Biomedical Engineering, I-Shou University, Kaohsiung City 82445, Taiwan.
| | - Wei-Hsin Tsai
- Department of Veterinary Medicine, National Chiayi University, Chiayi City 60054, Taiwan.
| | - Mei-Ling Ho
- Orthopaedic Research Center, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan.
| | - Chung-Hwan Chen
- Orthopaedic Research Center, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan.
- Department of Orthopaedics, College of Medicine, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan.
- Department of Orthopedics, Kaohsiung Municipal Ta-Tung Hospital, Kaohsiung Medical University, Kaohsiung City 80145, Taiwan.
| | - Han Hsiang Huang
- Department of Veterinary Medicine, National Chiayi University, Chiayi City 60054, Taiwan.
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Berends P, Merz M, Kochjohann A, Philipps L, Blank I, Stressler T, Fischer L. Sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced in an enzyme membrane reactor in comparison with batch. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2794-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Mathiazakan P, Shing SY, Ying SS, Kek HK, Tang MS, Show PL, Ooi CW, Ling TC. Pilot-scale aqueous two-phase floatation for direct recovery of lipase derived from Burkholderia cepacia strain ST8. Sep Purif Technol 2016. [DOI: 10.1016/j.seppur.2016.07.017] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2673-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Wang L, Yang S, Cao J, Zhao S, Wang W. Microencapsulation of Ginger Volatile Oil Based on Gelatin/Sodium Alginate Polyelectrolyte Complex. Chem Pharm Bull (Tokyo) 2016; 64:21-6. [PMID: 26726741 DOI: 10.1248/cpb.c15-00571] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
The coacervation between gelatin and sodium alginate for ginger volatile oil (GVO) microencapsulation as functions of mass ratio, pH and concentration of wall material and core material load was evaluated. The microencapsulation was characterized by scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), and thermal gravimetric analysis (TGA). SEM and FT-IR studies indicated the formation of polyelectrolyte complexation between gelatin and sodium alginate and successful encapsulation of GVO into the microcapsules. Thermal property study showed that the crosslinked microparticles exhibited higher thermal stability than the neat GVO, gelatin, and sodium alginate. The stability of microencapsulation of GVO in a simulated gastric and an intestinal situation in vitro was also studied. The stability results indicated that the release of GVO from microcapsules was much higher in simulated intestinal fluid, compared with that in simulated-gastric fluid.
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Affiliation(s)
- Lixia Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education
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Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems. Adv Colloid Interface Sci 2015; 219:27-53. [PMID: 25747522 DOI: 10.1016/j.cis.2015.02.002] [Citation(s) in RCA: 280] [Impact Index Per Article: 31.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 02/16/2015] [Accepted: 02/16/2015] [Indexed: 02/07/2023]
Abstract
There have been major advances in the development of edible colloidal delivery systems for hydrophobic bioactives in recent years. However, there are still many challenges associated with the development of effective delivery systems for hydrophilic bioactives. This review highlights the major challenges associated with developing colloidal delivery systems for hydrophilic bioactive components that can be utilized in foods, pharmaceuticals, and other products intended for oral ingestion. Special emphasis is given to the fundamental physicochemical phenomena associated with encapsulation, stabilization, and release of these bioactive components, such as solubility, partitioning, barriers, and mass transport processes. Delivery systems suitable for encapsulating hydrophilic bioactive components are then reviewed, including liposomes, multiple emulsions, solid fat particles, multiple emulsions, biopolymer particles, cubosomes, and biologically-derived systems. The advantages and limitations of each of these delivery systems are highlighted. This information should facilitate the rational selection of the most appropriate colloidal delivery systems for particular applications in the food and other industries.
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Jahadi M, Khosravi-Darani K, Ehsani MR, Mozafari MR, Saboury AA, Zoghi A, Mohammadi M. Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12212] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mahshid Jahadi
- Department of Food Science and Technology; Khorasgan (Isfahan) Branch; Islamic Azad University; P.O. Box 81595-158 Isfahan Iran
| | - Kianoush Khosravi-Darani
- Research Department of Food Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Mohammad R Ehsani
- Department of Food Science and Technology; Research and Science Branch; Islamic Azad University; P.O. Box 1477893855 Tehran Iran
| | - Mohammad R Mozafari
- Department of Food Science; Faculty of Food Science and Technology; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Ali A Saboury
- Institute of Biochemistry and Biophysics; University of Tehran; P.O. Box 13145-1318 Tehran Iran
| | - Alaleh Zoghi
- Department of Chemical Industries; Shahre Rey Branch; Islamic Azad University; Tehran Iran
| | - Mehrdad Mohammadi
- Research Department of Food Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
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Rabie MAH, Galeel AAA, Malcata FX. Proteolysis and Biogenic Amine Formation in Sterilized Edam-Type Curd Slurry Inoculated with Probiotic Strains. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12475] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | - Francisco Xavier Malcata
- Department of Chemical Engineering; Laboratory for Engineering of Processes, Environment, Biotechnology and Energy; University of Porto; Porto P-4200-465 Portugal
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Mohammadi R, Mahmoudzadeh M, Atefi M, Khosravi‐Darani K, Mozafari MR. Applications of nanoliposomes in cheese technology. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12174] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Reza Mohammadi
- Department of Food Sciences and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical SciencesP. O. Box 19395‐4741 Tehran Iran
| | - Maryam Mahmoudzadeh
- Department of Food Sciences and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical SciencesP. O. Box 19395‐4741 Tehran Iran
| | - Mohsen Atefi
- Department of Food Sciences and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical SciencesP. O. Box 19395‐4741 Tehran Iran
| | - Kianoush Khosravi‐Darani
- Research Department of Food Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences P. O. Box 19395‐4741 Tehran Iran
| | - M R Mozafari
- Australasian Nanoscience and Nanotechnology Initiative Monash University LPO P.O. Box 8052, Wellington Road Clayton Vic. 3800 Australia
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26
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Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.035] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Jahadi M, Khosravi-Darani K, Ehsani MR, Mozafari MR, Saboury AA, Pourhosseini PS. The encapsulation of flavourzyme in nanoliposome by heating method. Journal of Food Science and Technology 2013; 52:2063-72. [PMID: 25829586 DOI: 10.1007/s13197-013-1243-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/09/2013] [Accepted: 12/17/2013] [Indexed: 10/25/2022]
Abstract
The main objective of this study was to use heating method (HM) to prepare liposome without employing any chemical solvent or detergent. Plackett-Burman design (PBD) was applied for the screening of significant process variables including the lecithin proportion, the cholesterol/lecithin ratio, the pH of solution for liposome preparation, the enzyme/lecithin ratio, the stirring time, the process temperature, the speed of stirrer, the ratio of stirrer to the tank diameter, the application of homogenization, the method of adding enzyme and centrifugation conditions on the encapsulation efficiency (EE %) of liposome and the activity of liposomal Flavourzyme (LAPU(-1)) (P < 0.05). Then, the response surface methodology based on the central composite design (CCD) was applied for the evaluation of the impacts of the significant mentioned variables on the EE (%) and the activity of the liposomal Flavourzyme. The results indicated that the lecithin proportion and the stirring time were the major influential variables for both responses. The most suitable formulation of the Flavourzyme-loaded liposome is 4.5 % lecithin, 45 °C temperature, 5 % Flavourzyme/lecithin ratio, 30 min stirring time and medium pH of 6. Under suitable operating conditions, the EE of liposome and the activity of the liposomal Flavourzyme were achieved as 26.5 % and 9.96 LAPU ml(-1), respectively. AFM technique and size distribution clearly showed the diameter of 189 nm for the spherical shape of the Flavourzyme- loaded nanoliposome.
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Affiliation(s)
- Mahshid Jahadi
- Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran Post Box: 81595/158
| | - Kianoosh Khosravi-Darani
- National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Post Box: 19395-4741, Tehran, Iran
| | - Mohammad Reza Ehsani
- Department of Food Science and Technology, Research and Science Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Reza Mozafari
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
| | - Ali Akbar Saboury
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran
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Yalçın HT, Çorbacı C, Uçar FB. Molecular characterization and lipase profiling of the yeasts isolated from environments contaminated with petroleum. J Basic Microbiol 2013; 54 Suppl 1:S85-92. [DOI: 10.1002/jobm.201300029] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2013] [Accepted: 03/23/2013] [Indexed: 11/08/2022]
Affiliation(s)
- H. Tansel Yalçın
- Ege University, Faculty of Science, Department of Biology, Basic and Industrial Microbiology Section; Bornova-Izmir Turkey
| | - Cengiz Çorbacı
- Ege University, Faculty of Science, Department of Biology, Basic and Industrial Microbiology Section; Bornova-Izmir Turkey
| | - Füsun B. Uçar
- Ege University, Faculty of Science, Department of Biology, Basic and Industrial Microbiology Section; Bornova-Izmir Turkey
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High cell density fed-batch fermentations for lipase production: feeding strategies and oxygen transfer. Bioprocess Biosyst Eng 2013; 36:1527-43. [DOI: 10.1007/s00449-013-0943-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2013] [Accepted: 03/14/2013] [Indexed: 11/26/2022]
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Nongonierma AB, Abrlova M, Kilcawley KN. Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening. Foods 2013; 2:100-119. [PMID: 28239101 PMCID: PMC5302231 DOI: 10.3390/foods2010100] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2013] [Revised: 03/05/2013] [Accepted: 03/06/2013] [Indexed: 11/16/2022] Open
Abstract
A concentrated form of cell free extract (CFE) derived from attenuated Lactococcus lactis supsb. lactis 303 CFE was encapsulated in liposomes prepared from two different proliposome preparations (Prolipo Duo and Prolipo S) using microfluidization. Entrapment efficiencies of 19.7 % (Prolipo S) and 14.0 % (Prolipo Duo) were achieved and the preparations mixed in the ratio 4 (Prolipo Duo):1 (Prolipo S). Cheddar cheese trials were undertaken evaluating the performance of CFE entrapped in liposomes, empty liposomes and free CFE in comparison to a control cheese without any CFE or liposomes. Identical volumes of liposome and amounts of CFE were used in triplicate trials. The inclusion of liposomes did not adversely impact on cheese composition water activity, or microbiology. Entrapment of CFE in liposomes reduced loss of CFE to the whey. No significant differences were evident in proteolysis or expressed PepX activity during ripening in comparison to the cheeses containing free CFE, empty liposomes or the control, as the liposomes did not degrade during ripening. This result highlights the potential of liposomes to minimize losses of encapsulated enzymes into the whey during cheese production but also highlights the need to optimize the hydrophobicity, zeta potential, size and composition of the liposomes to maximize their use as vectors for enzyme addition in cheese to augment ripening.
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Affiliation(s)
| | - Magdalena Abrlova
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
- Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague Technika5, Prague 6, 16628, Czech Republic.
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31
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Vafabakhsh Z, Khosravi-Darani K, Khajeh K, Jahadi M, Komeili R, Mortazavian AM. Stability and catalytic kinetics of protease loaded liposomes. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2012.11.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Yokota D, Moraes M, Pinho SC. Characterization of lyophilized liposomes produced with non-purified soy lecithin: a case study of casein hydrolysate microencapsulation. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2012. [DOI: 10.1590/s0104-66322012000200013] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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AKıN MSERDAR, GÜLER-AKıN MUTLUB, KıRMACı HÜSEYINA, ATASOY AFERIT, TÜRKOĞLU HUSEYIN. The effects of lipase-encapsulating carriers on the accelerated ripening of Kashar cheese. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00821.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lan DM, Yang N, Wang WK, Shen YF, Yang B, Wang YH. A novel cold-active lipase from Candida albicans: cloning, expression and characterization of the recombinant enzyme. Int J Mol Sci 2011; 12:3950-65. [PMID: 21747717 PMCID: PMC3131601 DOI: 10.3390/ijms12063950] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2011] [Revised: 05/24/2011] [Accepted: 05/25/2011] [Indexed: 11/16/2022] Open
Abstract
A novel lipase gene lip5 from the yeast Candida albicans was cloned and sequenced. Alignment of amino acid sequences revealed that 86-34% identity exists with lipases from other Candida species. The lipase and its mutants were expressed in the yeast Pichia pastoris, where alternative codon usage caused the mistranslation of 154-Ser and 293-Ser as leucine. 154-Ser to leucine resulted in loss of expression of Lip5, and 293-Ser to leucine caused a marked reduction in the lipase activity. Lip5-DM, which has double mutations that revert 154 and 293 to serine residues, showed good lipase activity, and was overexpressed and purified by (NH(4))(2)SO(4) precipitation and ion-exchange chromatography. The pure Lip5-DM was stable at low temperatures ranging from 15-35 °C and pH 5-9, with the optimal conditions being 15-25 °C and pH 5-6. The activation energy of recombinant lipase was 8.5 Kcal/mol between 5 and 25 °C, suggesting that Lip5-DM was a cold-active lipase. Its activity was found to increase in the presence of Zn(2+), but it was strongly inhibited by Fe(2+), Fe(3+), Hg(2+) and some surfactants. In addition, the Lip5-DM could not tolerate water-miscible organic solvents. Lip5-DM exhibited a preference for the short-and medium-chain length p-nitrophenyl (C4 and C8 acyl group) esters rather than the long chain length p-nitrophenyl esters (C12, C16 and C18 acyl group) with highest activity observed with the C8 derivatives. The recombinant enzyme displayed activity toward triacylglycerols, such as olive oil and safflower oil.
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Affiliation(s)
- Dong-Ming Lan
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China; E-Mails: (D.-M.L.); (N.Y.); (W.-K.W.); (Y.-F.S.)
| | - Ning Yang
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China; E-Mails: (D.-M.L.); (N.Y.); (W.-K.W.); (Y.-F.S.)
| | - Wen-Kai Wang
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China; E-Mails: (D.-M.L.); (N.Y.); (W.-K.W.); (Y.-F.S.)
| | - Yan-Fei Shen
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China; E-Mails: (D.-M.L.); (N.Y.); (W.-K.W.); (Y.-F.S.)
| | - Bo Yang
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China; E-Mails: (D.-M.L.); (N.Y.); (W.-K.W.); (Y.-F.S.)
- Authors to whom correspondence should be addressed; E-Mails: (B.Y.); (Y.-H.W.); Tel./Fax: +86-020-87113842
| | - Yong-Hua Wang
- Key Lab of Fermentation and Enzyme Engineering, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
- Authors to whom correspondence should be addressed; E-Mails: (B.Y.); (Y.-H.W.); Tel./Fax: +86-020-87113842
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Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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36
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Fernandes P. Enzymes in food processing: a condensed overview on strategies for better biocatalysts. Enzyme Res 2010; 2010:862537. [PMID: 21048872 PMCID: PMC2963163 DOI: 10.4061/2010/862537] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2010] [Accepted: 09/01/2010] [Indexed: 11/20/2022] Open
Abstract
Food and feed is possibly the area where processing anchored in biological agents has the deepest roots. Despite this, process improvement or design and implementation of novel approaches has been consistently performed, and more so in recent years, where significant advances in enzyme engineering and biocatalyst design have fastened the pace of such developments. This paper aims to provide an updated and succinct overview on the applications of enzymes in the food sector, and of progresses made, namely, within the scope of tapping for more efficient biocatalysts, through screening, structural modification, and immobilization of enzymes. Targeted improvements aim at enzymes with enhanced thermal and operational stability, improved specific activity, modification of pH-activity profiles, and increased product specificity, among others. This has been mostly achieved through protein engineering and enzyme immobilization, along with improvements in screening. The latter has been considerably improved due to the implementation of high-throughput techniques, and due to developments in protein expression and microbial cell culture. Expanding screening to relatively unexplored environments (marine, temperature extreme environments) has also contributed to the identification and development of more efficient biocatalysts. Technological aspects are considered, but economic aspects are also briefly addressed.
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Affiliation(s)
- Pedro Fernandes
- Institute for Biotechnology and Bioengineering (IBB), Centre for Biological and Chemical Engineering, Instituto Superior Técnico, Avenue Rovisco Pais, 1049-001 Lisboa, Portugal
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37
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Azarnia S, Lee BH, St-Gelais D, Champagne CP, Kilcawley KN. Effect of Free or Encapsulated Recombinant Aminopeptidase ofLactobacillus rhamnosusS93 on Acceleration of Cheddar Cheese Ripening. FOOD BIOTECHNOL 2010. [DOI: 10.1080/08905431003784853] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Pérez-de-Luque A, Rubiales D. Nanotechnology for parasitic plant control. PEST MANAGEMENT SCIENCE 2009; 65:540-5. [PMID: 19255973 DOI: 10.1002/ps.1732] [Citation(s) in RCA: 89] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
The field of nanotechnology opens up novel potential applications for agriculture. Nanotechnology applications are already being explored and used in medicine and pharmacology, but interest for use in crop protection is just starting. The development of nanodevices as smart delivery systems to target specific sites and nanocarriers for controlled chemical release is discussed. Some nanotechnologies can improve existing crop management techniques in the short to medium term. Nanocapsules would help to avoid phytotoxicity on the crop by using systemic herbicides against parasitic weeds. Nanoencapsulation can also improve herbicide application, providing better penetration through cuticles and tissues, and allowing slow and constant release of the active substances. On the other hand, new crop management tools could be developed on the basis of medical applications. Nanoparticles have a great potential as 'magic bullets', loaded with herbicides, chemicals or nucleic acids, and targeting specific plant tissues or areas to release their charge. Viral capsids can be altered by mutagenesis to achieve different configurations and deliver specific nucleic acids, enzymes or antimicrobial peptides acting against the parasites. Many issues are still to be addressed, such as increasing the scale of production processes and lowering costs, as well as toxicological issues, but the foundations of a new plant treatment concept have been laid, and applications in the field of parasitic plant control can be started.
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40
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Nongonierma AB, Abrlova M, Fenelon MA, Kilcawley KN. Evaluation of two food grade proliposomes to encapsulate an extract of a commercial enzyme preparation by microfluidization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3291-3297. [PMID: 19290637 DOI: 10.1021/jf803367b] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The entrapment by microfluidization of a commercial enzyme extract (Debitrase DBP20) in liposomes using two food grade proliposome (C and S) preparations was studied. Liposomes obtained at a low microfluidization pressure (4000 psi) were distributed in a bimodal population of small (30-40 nm) and large vesicles (300-700 nm). The composition of the proliposome influenced entrapment efficiency and the repartition of the enzyme between the core and the surface of the liposome. More enzyme was associated with the liposomal surface and greater entrapment efficiencies (64%) were obtained for liposomes with the highest negative zeta potential (proliposome C). Increasing microfluidization pressure and increasing the number of passes through the microfluidizer resulted in losses in entrapment efficiency and enzyme activity, due to decreasing liposome size and enzyme denaturation. Entrapment efficiency was not influenced by external pH and enzyme activity was not adversely affected over storage for 18 days under the conditions evaluated.
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Affiliation(s)
- Alice B Nongonierma
- Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
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41
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Park SH, Kim MH. Physical Property and Stability of Liposome Prepared from Egg Yolk Phospholipids at Various Storage Conditions. Korean J Food Sci Anim Resour 2008. [DOI: 10.5851/kosfa.2008.28.5.549] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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42
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43
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Azarnia S, Robert N, Lee B. Biotechnological methods to accelerate cheddar cheese ripening. Crit Rev Biotechnol 2006; 26:121-43. [PMID: 16923531 DOI: 10.1080/07388550600840525] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Cheese is one of the dairy products that can result from the enzymatic coagulation of milk. The basic steps of the transformation of milk into cheese are coagulation, draining, and ripening. Ripening is the complex process required for the development of a cheese's flavor, texture and aroma. Proteolysis, lipolysis and glycolysis are the three main biochemical reactions that are responsible for the basic changes during the maturation period. As ripening is a relatively expensive process for the cheese industry, reducing maturation time without destroying the quality of the ripened cheese has economic and technological benefits. Elevated ripening temperatures, addition of enzymes, addition of cheese slurry, attenuated starters, adjunct cultures, genetically engineered starters and recombinant enzymes and microencapsulation of ripening enzymes are traditional and modern methods used to accelerate cheese ripening. In this context, an up to date review of Cheddar cheese ripening is presented.
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Affiliation(s)
- Sorayya Azarnia
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada
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44
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Mandrich L, Manco G, Rossi M, Floris E, Jansen-van den Bosch T, Smit G, Wouters JA. Alicyclobacillus acidocaldarius thermophilic esterase EST2's activity in milk and cheese models. Appl Environ Microbiol 2006; 72:3191-7. [PMID: 16672457 PMCID: PMC1472309 DOI: 10.1128/aem.72.5.3191-3197.2006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of this work was to investigate the behavior of thermophilic esterase EST2 from Alicyclobacillus acidocaldarius in milk and cheese models. The pure enzyme was used to compare the EST2 hydrolytic activity to the activity of endogenous esterase EstA from Lactococcus lactis. The results indicate that EST2 exhibits 30-fold-higher esterase activity than EstA. As EstA has thioesterase activity, EST2 was assayed for this activity under the optimal conditions determined for EstA (namely, 30 degrees C and pH 7.5). Although it is a thermophilic enzyme, EST2 exhibited eightfold-higher thioesterase activity than EstA with S-methyl thiobutanoate. The abilities of EST2 and EstA to synthesize short-chain fatty acid esters were compared. Two methods were developed to do this. In the first method a spectrophotometric assay was used to monitor the synthesis of esters by the pure enzymes using p-nitrophenol as the alcohol substrate. The synthetic activities were also evaluated under conditions that mimicked those present in milk and/or cheese. The second method involved evaluation of the synthetic abilities of the enzymes when they were directly added to a model cheese matrix. Substantial ester synthesis by EST2 was observed under both conditions. Finally, esterase and thioesterase activities were evaluated in milk using the purified EST2 enzyme and in the model cheese matrix using a strain of L. lactis NZ9000 harboring the EST2 gene and thus overproducing EST2. Both the esterase and thioesterase activities measured in milk and in the cheese matrix were much greater than the activities of the controls.
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Affiliation(s)
- Luigi Mandrich
- Institute of Protein Biochemistry, CNR, Via P. Castellino 111, 80131 Naples, Italy
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45
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Dabour N, Kheadr E, Benhamou N, Fliss I, LaPointe G. Improvement of Texture and Structure of Reduced-Fat Cheddar Cheese by Exopolysaccharide-Producing Lactococci. J Dairy Sci 2006; 89:95-110. [PMID: 16357272 DOI: 10.3168/jds.s0022-0302(06)72073-2] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The objective of this study was to evaluate the effect of capsular and ropy exopolysaccharide (EPS)-producing strains of Lactococcus lactis ssp. cremoris on textural and microstructural attributes during ripening of 50%-reduced-fat Cheddar cheese. Cheeses were manufactured with added capsule- or ropy-forming strains individually or in combination. For comparison, reduced-fat cheese with or without lecithin added at 0.2% (wt/vol) to cheese milk and full-fat cheeses were made using EPS-nonproducing starter, and all cheeses were ripened at 7 degrees C for 6 mo. Exopolysaccharide-producing strains increased cheese moisture retention by 3.6 to 4.8% and cheese yield by 0.28 to 1.19 kg/100 kg compared with control cheese, whereas lecithin-containing cheese retained 1.4% higher moisture and had 0.37 kg/100 kg higher yield over the control cheese. Texture profile analyses for 0-d-old cheeses revealed that cheeses with EPS-producing strains had less firm, springy, and cohesive texture but were more brittle than control cheeses. However, these effects became less pronounced after 6 mo of ripening. Using transmission electron microscopy, fresh and aged cheeses with added EPS-producing strains showed a less compact protein matrix through which larger whey pockets were dispersed compared with control cheese. The numerical analysis of transmission electron microscopy images showed that the area in the cheese matrix occupied by protein was smaller in cheeses with added EPS-producing strains than in control cheese. On the other hand, lecithin had little impact on both cheese texture and microstructure; after 6 mo, cheese containing lecithin showed a texture profile very close to that of control reduced-fat cheese. The protein-occupied area in the cheese matrix did not appear to be significantly affected by lecithin addition. Exopolysaccharide-producing strains could contribute to the modification of cheese texture and microstructure and thus modify the functional properties of reduced-fat Cheddar cheese.
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Affiliation(s)
- N Dabour
- STELA Dairy Research Centre, Pavillon Paul Comtois, Université Laval, Québec, QC, G1K 7P4, Canada
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46
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O’Mahony JA, Sheehan EM, Delahunty CM, McSweeney PL. Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments. ACTA ACUST UNITED AC 2005. [DOI: 10.1051/lait:2005041] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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47
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Wilkinson M, Kilcawley K. Mechanisms of incorporation and release of enzymes into cheese during ripening. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.08.021] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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48
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Sallami L, Kheadr EE, Fliss I, Vuillemard JC. Impact of Autolytic, Proteolytic, and Nisin-Producing Adjunct Cultures on Biochemical and Textural Properties of Cheddar Cheese. J Dairy Sci 2004; 87:1585-94. [PMID: 15453471 DOI: 10.3168/jds.s0022-0302(04)73312-3] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effect of incorporating a highly autolytic strain (Lactobacillus delbrueckii subsp. bulgaricus UL12) a proteolytic strain (Lactobacillus casei subsp. casei L2A), or a nisin Z-producing strain (Lactococcus lactis, subsp. lactis biovar diacetylactis UL719) into Cheddar cheese starter culture (Lactococcus lactis KB and Lactococcus cremoris KB) on physicochemical and rheological properties of the resultant cheeses was examined. Cheeses were ripened at 7 degrees C and analyzed over a 6-mo period for viable lactococcal and lactobacilli counts, pH, titratable acidity (TA), lipolysis, proteolysis, and textural characteristics. The combination of the nisin-producing strain and autolytic adjuncts significantly increased the production of water-soluble nitrogen, free amino acids, and free fatty acids. The effect of Lc. diacetylactis UL719 alone or of Lb. casei L2A on water-soluble nitrogen and free amino acid contents were also significant, whereas their effect on free fatty acids was not. Viable counts of Lb. bulgaricus UL12 were significantly reduced in the presence of Lc. diacetylactis UL719. Lactobacilli-containing cheeses showed significantly lower values for hardness, fracturability, and springiness. It could be concluded that the addition of Lb. bulgaricus UL12 together with a nisin-producing strain produces a greater increase in cheese proteolysis and an improvement in Cheddar cheese texture.
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Affiliation(s)
- L Sallami
- Centre de Recherche en Sciences et Technologie du Lait, Université Laval, Quebec, PQ, Canada, G1K 7P4
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49
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SALLAMI L, KHEADR EE, FLISS I, VUILLEMARD JC. Impact of Autolytic and Proteolytic Lactobacilli and Nisin-Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese. J Food Sci 2004. [DOI: 10.1111/j.1365-2621.2004.tb17851.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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