Rheology of sea buckthorn (Hippophae rhamnoides L.) juice

Impact of Food and Drink Administration Vehicles on Paediatric Formulation Performance: Part 1-Effects on Solubility of Poorly Soluble Drugs

Food and drinks are commonly used to facilitate administration of paediatric medicines to improve palatability and enhance patient compliance. However, the impact of this practice on drug solubility and on oral drug bioavailability is not usually studied. Based on recommended strategies for oral administration of paediatric medicines with food and drink vehicles, the aims of this study were (i) to measure the physicochemical properties of (soft) food and drink vehicles, commonly mixed with paediatric medicines prior to administration, and (ii) to assess the impact of the co-administered vehicles on the solubility of two poorly soluble paediatric drugs. Montelukast (sodium) and mesalazine were selected as the model compounds. Distinct differences were observed between the physicochemical properties (i.e. pH, surface tension, osmolality, viscosity and buffer capacity) and macronutrient composition (i.e. fat, sugar and protein content) of the different soft foods and drinks, not only among vehicle type but also within vehicles of the same subtype. Solubility studies of the two model compounds in selected drinks and soft foods resulted in considerably different drug solubility values in each vehicle. The solubility of the drugs was significantly affected by the vehicle physicochemical properties and macronutrient composition, with the solubility of montelukast being driven by the pH, fat and protein content of the vehicles and the solubility of mesalazine by vehicle osmolality, viscosity and sugar content. This vehicle-dependent impact on drug solubility could compromise its bioavailability, and ultimately affect the safety and/or efficacy of the drug and should be taken into consideration during paediatric product development.

Evaluation of Probiotic-Beverage Matrix Interaction for Efficient Control of Enterobacter aerogenes and Staphylococcus aureus

HIGHLIGHTS

L. rhamnosus GG in sea buckthorn matrix inhibited E. aerogenes and S. aureus. L. rhamnosus GG was more efficient in sea buckthorn than in apple matrix. Enhanced protection in sea buckthorn matrix may be due to higher phenolic content. WPC and the probiotic increased the pseudoplasticity of the juice matrices.

Matrix-wise evaluation of in vivo and in vitro efficiencies of L. rhamnosus GG-fortified beverages

The interactions between phenolic compounds and gut microbiota, have gained much attention due to their beneficial effect on humans. The study was also conceived keeping in view the growing popularity of probiotics and emerging interest in designing plant based matrices for probiotic delivery. The synergistic relationship between probiotic, Lactobacillus rhamnosus GG (LR) (ATCC 53103) and phenolic compounds of fruit matrices, sea buckthorn (SBT) and apple juice (APJ) was evaluated on TNBS induced enterocolitis in a zebrafish model (Danio rerio). Addition of LR to SBT matrix conferred higher protection against inflammation than LR in APJ matrix. This could be due to higher content of phenolic compounds in SBT. Isorhamnetin was identified as the predominant phenolic in SBT. The juice matrices were also evaluated for their flow and viscoelastic properties. The consistency index (K) and flow behaviour index (η) were derived from evaluating the shear strength. All the tested juice matrices demonstrated shear-thinning properties. Effect of the matrices on other functionalities of LR during storage period of 14 days was also evaluated. No significant changes were observed on cell surface hydrophobicity depicting protective action of the matrix components on the probiotic strain. Gastrointestinal tolerance increased on Day 7 and 14. Principal Component Analysis of the anti-microbial potential of the probiotic beverage formulations against pathogenic and food spoilage strains showed higher antagonistic ability of LR in SBT during the 14 days storage. The key findings suggest probiotic strain may behave differently in different food matrices. The sustainable functionality of the probiotic strain can be achieved even during the shelf period by optimum design of the delivery matrix.

Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends

The steady shear flow properties of bitter orange and pomegranate pastes and blend of two pastes including 0.5% Salvia macrosiphon (SMG) and L. perfoliatum (LPG) seed gums, two traditional Iranian hydrocolloids, were determined. All treatments exhibited shear-thinning behaviour. LPG added sample showed stronger shear thinning behaviour than the other due to its high molecular weight and intermolecular through hydrogen bonds and polymer entanglement. Ostwald model was found the best model to describe steady shear flow behaviour among different time-independent rheological model applied. Treatments including 0.5% these two seed gums indicated a flow behaviour index less than 0.6 and consistency coefficient raised by increasing concentration from 60 °Bx to 76 °Bx in bitter orange paste (from 0.55 Pa s(n) to 32.58 Pa s(n)), pomegranate paste (from 0.55 Pa s(n) to 84.87 Pa s(n)) and mix of these two pastes (from 0.64 Pa s(n) to 56.9 Pa s(n)). Oscillatory shear data showed weak gel-like behaviour of bitter orange and pomegranate pastes treatments including seed gums with the elastic modulus predominating over the viscous one at lower frequency. However, after weak gel formation, G″ was higher than G' in the frequency range of 0.01 to 10 Hz. An Ostwald model was used to describe the changes of viscose modulus with frequency. The results indicate that the elastic properties of bitter orange/ pomegranate paste and bitter orange paste may be increased by the presence of LPG and SMG due to associations of ordered chain segments of these gums, resulting in a weak three-dimensional network.

Ohmic and Conventional Heating of Pomegranate Juice: Effects on Rheology, Color, and Total Phenolics

Ohmic heating is an alternative fast-heating method especially for liquid foods. In this study, pomegranate juice samples, prepared by two different extraction methods, were heated ohmically by matching the same thermal history, with that of the conventional method. The ohmic heating application was conducted by changing the voltage gradient (10—40 V/cm) at 50 Hz. The samples were heated from 20 ° C to 90°C and held at 90 °C for different treatment times (0, 3, 6, 9 or 12 min). Although rheological properties, color, and total phenolic content (TPC) values changed at the initial heating up period, there were no significant changes during holding period (p < 0.05). Non-Newtonian (power law) rheology model had higher regression coefficient than Newtonian model, and the extraction method affected the consistency of pomegranate juice samples (p < 0.05). Color values of juice extracted from arils (APJ) was better than that of juice extracted from whole fruits (PPJ), as PPJ contained higher amount of TPC (p < 0.05). Since the heating method did not affect the rheological properties, color, and TPC values, it could be said that there was no electrical effect rather than thermal effects during ohmic heating of pomegranate juice. Ohmic heating could be recommended as an alternative fast-heating method for fruit juices.

Rheological characterization of a novel functional food: tomato juice with soy germ

The rheological properties of tomato juice containing 1.5% soy germ were compared to plain tomato juice with and without soy protein isolate. This novel product was developed to provide a delivery system of carotenoids, soy protein, and significant isoflavone content without compromising the perceived juice characteristics of tomato product. Rheological tests depicted physical gel characteristics for all three products. Dynamic tests as a function of temperature showed that the stability and the compatibility between tomato juice and soy germ were higher as compared to soy protein isolate. The hydrophobic and electrostatic interactions between pectin and protein in the tomato soy protein isolate system were weakened as the temperature was increased. In the case of tomato juice with soy germ, the viscosity did not change during heating. The addition of soy germ increased the viscosity of tomato juice reinforcing the entire system without major qualitative effects on the rheological properties of plain tomato juice.

Effect of sucralfate on antibiotic therapy for Helicobacter pylori infection in mice

It has been documented that sucralfate, a basic aluminum salt, enhances the efficacies of antibiotics against Helicobacter pylori, resulting in eradication rates comparable to those associated with the use of proton pump inhibitors. However, its mechanism of action remains unclear. The aim of the present study was to investigate sucralfate's ability to complement antibiotic treatment of H. pylori infection in vivo. Four weeks following induced H. pylori infection, clarithromycin (CAM) and amoxicillin (AMPC) were administered orally to C57BL/6 mice for 5 days, both with and without sucralfate or lansoprazole. When sucralfate was concurrently given with CAM and AMPC at the maximum noninhibitory doses for the treatment of H. pylori infection, the bacterial clearance rates were comparable to those achieved by treatment with lansoprazole plus those antibiotics. The results of pharmacokinetic studies showed that lansoprazole delayed gastric clearance and accelerated the absorption of CAM, whereas sucralfate suppressed both gastric clearance and absorption. AMPC was undetectable in all samples. Scanning electron microscopy with a microscope to which a energy dispersive spectrometer was attached revealed that aluminum-containing aggregated substances coated the mucosa surrounding H. pylori in mice receiving sucralfate plus antibiotics, whereas the gastric surface and pits where H. pylori had attached were clearly visible in mice receiving lansoprazole plus antibiotics. The addition of sucralfate to the antibiotic suspension resulted in a more viscous mixture that bound to the H. pylori-infected mucosa and that inhibited the loss of CAM bioavailability in the acidic environment. Sucralfate delays gastric clearance of CAM and physically captures H. pylori through the creation of an adherent mucus, which leads to bacterial clearance.

Effect of Sea buckthorn on liver fibrosis: A clinical study

AIM: To appraise the effect of sea buckthorn (Hippophae rhamnoides) on cirrhotic patients.

METHODS: Fifty cirrhotic patients of Child-Pugh grade A and B were randomly divided into two groups: Group A as the treated group (n = 30), taking orally the sea buckthorn extract, 15 g 3 times a day for 6 mo. Group B as the control group (n = 18), taking vitamin B complex one tablet, 3 times a day for 6 mo. The following tests were performed before and after the treatment in both groups to determine LN, HA, collagens types III and IV, cytokines IL-6 and TNFα, liver serum albumin, total bile acid, ALT, AST and prothrombin time.

RESULTS: The serum levels of TNFα, IL-6, laminin and type IV collagen in group A were significantly higher than those in the control group. After a course of sea buckthorn treatment, the serum levels of LN, HA, collagen types III and IV, total bile acid (TBA) decreased significantly as compared with those before and after treatment in the control group. The sea buckthorn notably shortened the duration for normalization of aminotransferases.

CONCLUSION: Sea buckthorn may be a hopeful drug for prevention and treatment of liver fibrosis.