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Esfahani G, Trutschel ML, Reichert D, Mäder K. Characterization of Controlled Release Starch-Nimodipine Implant for Antispasmodic and Neuroprotective Therapies in the Brain. Mol Pharm 2023; 20:5753-5762. [PMID: 37750866 DOI: 10.1021/acs.molpharmaceut.3c00618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
Parenteral depot systems can provide a constant release of drugs over a few days to months. Most of the parenteral depot products on the market are based on poly(lactic acid) and poly(lactide-co-glycolide) (PLGA). Studies have shown that acidic monomers of these polymers can lead to nonlinear release profiles or even drug inactivation before release. Therefore, finding alternatives for these polymers is of great importance. Our previous study showed the potential of starch as a natural and biodegradable polymer to form a controlled release system. Subarachnoid hemorrhage (SAH) is a life-threatening type of stroke and a major cause of death and disability in patients. Nimotop® (nimodipine (NMD)) is an FDA-approved drug for treating SAH-induced vasospasms. In addition, NMD has, in contrast to other Ca antagonists, unique neuroprotective effects. The oral administration of NMD is linked to variable absorption and systemic side effects. Therefore, the development of a local parenteral depot formulation is desirable. To avoid the formation of an acidic microenvironment and autocatalytic polymer degradation, we avoided PLGA as a matrix and investigated starch as an alternative. Implants with drug loads of 20 and 40% NMD were prepared by hot melt extrusion (HME) and sterilized with an electron beam. The effects of HME and electron beam on NMD and starch were evaluated with NMR, IR, and Raman spectroscopy. The release profile of NMD from the systems was assessed by high-performance liquid chromatography. Different spectroscopy methods confirmed the stability of NMD during the sterilization process. The homogeneity of the produced system was proven by Raman spectroscopy and scanning electron microscopy images. In vitro release studies demonstrated the sustained release of NMD over more than 3 months from both NMD systems. In summary, homogeneous nimodipine-starch implants were produced and characterized, which can be used for therapeutic purposes in the brain.
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Affiliation(s)
- Golbarg Esfahani
- Institute of Pharmacy, Martin Luther University Halle-Wittenberg, Wolfgang-Langenbeck-Straße 4, Halle 06120, Saale, Germany
| | - Marie-Luise Trutschel
- Institute of Pharmacy, Martin Luther University Halle-Wittenberg, Wolfgang-Langenbeck-Straße 4, Halle 06120, Saale, Germany
| | - Detlef Reichert
- Institute of Physics, Martin Luther University Halle-Wittenberg, Betty-Heimann-Str. 7, Halle D-06120, Saale, Germany
| | - Karsten Mäder
- Institute of Pharmacy, Martin Luther University Halle-Wittenberg, Wolfgang-Langenbeck-Straße 4, Halle 06120, Saale, Germany
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2
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Różyło R, Schönlechner R, Pichler EC, Dziki D, Matwijczuk A, Biernacka B, Świeca M. Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics. Food Chem 2023; 428:136782. [PMID: 37418878 DOI: 10.1016/j.foodchem.2023.136782] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 06/26/2023] [Accepted: 06/30/2023] [Indexed: 07/09/2023]
Abstract
Micronized oat husk and Plantago ovata husk were used as dietary fiber sources in wheat bread. The addition of 20% micronized oat husk improved dough yield but resulted in a darker bread crumb, decreased loaf volume, and deteriorated texture. In contrast, 5% P. ovata husk enhanced the springiness and cohesiveness of the crumb, as confirmed by rapid visco-analysis of pasting properties and Fourier-transform infrared spectra. The improvement was ascribed to increased interaction via hydrogen or glycosidic bonds. Bread enriched with 10% micronized oat husk and 5% P. ovata husk contained 9.2 g/100 g FW of fiber (a 5-fold increase), 7.1 g/100 g FW of protein (a decrease of 21%), 40.1 g/100 g FW of carbohydrates (a decrease of 21.6%), and had a calorific value of 212 kcal/100 g FW (a decrease of 22%). In vitro, analysis showed higher starch digestibility for the bread. Furthermore, both P. ovata husk and micronized oat husk improved the antioxidant properties of potentially bioaccessible fractions, particularly the ability to quench hydroxyl radicals, which was 2.7-fold higher in the bread with the highest contribution of micronized oat husk.
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Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland.
| | - Regine Schönlechner
- Department of Food Science and Technology, Institute of Food Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria.
| | - Eleonora Charlotte Pichler
- Department of Food Science and Technology, Institute of Food Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria.
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland.
| | - Arkadiusz Matwijczuk
- Department of Biophysics, Institute of Molecular Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland.
| | - Michał Świeca
- University of Life Sciences in Lublin, Department of Biochemistry and Food Chemistry, Skromna Street 8, Lublin 20-704, Poland.
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Hedayati S, Ansarifar E, Tarahi M, Tahsiri Z, Baeghbali V, Niakousari M. Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch. Gels 2023; 9:460. [PMID: 37367131 DOI: 10.3390/gels9060460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 05/22/2023] [Accepted: 05/29/2023] [Indexed: 06/28/2023] Open
Abstract
In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze-thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmness and gumminess but decreased the cohesiveness, and springiness was not affected by the incorporation of gums. Moreover, the freeze-thaw stability of starch was enhanced by the inclusion of gums, and almond gum exhibited better performance.
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Affiliation(s)
- Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
| | - Elham Ansarifar
- Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand 9717853076, Iran
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Zahra Tahsiri
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Vahid Baeghbali
- Food and Markets Department, Natural Resources Institute, University of Greenwich, Medway, Kent ME4 4TB, UK
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
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4
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Atac LE, Sensoy I. Effects of psyllium and cellulose fibres on thermal, structural, and
in vitro
digestion behaviour of wheat starch. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Leyla Elif Atac
- Department of Food Engineering Middle East Technical University Universiteler Mahallesi Cankaya Ankara 06800 Turkey
| | - Ilkay Sensoy
- Department of Food Engineering Middle East Technical University Universiteler Mahallesi Cankaya Ankara 06800 Turkey
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5
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Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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6
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Emulsification and stabilization of diacylglycerol-in-water pickering emulsions stabilized by ultrafine grinding oat bran insoluble fiber-gelatinized starch hybrid granules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106322] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact. FOOD CHEMISTRY-X 2020; 8:100106. [PMID: 33073231 PMCID: PMC7548296 DOI: 10.1016/j.fochx.2020.100106] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 09/21/2020] [Accepted: 09/23/2020] [Indexed: 02/06/2023]
Abstract
Size fractionation of vegetable by-product allows obtaining diverse functionality. In starchy systems, the addition of vegetable powder affected the pasting properties. Starch interaction with vegetable powder depended on the type of starch. Maize starch interacted more with phenolic compounds showing a protective effect.
The aim of this work was to determine the physicochemical and functional properties of a Brassica napobrassica leaves powder sieved at three particle sizes. Moreover, in order to understand the potential interactions between the Brassica napobrassica leaves powder and starch, the pasting properties were assessed and the effect of pH (4–9) and temperatures (70–90 °C) on the phenolic compounds and antiradical activities were also evaluated. Particle size had an effect on physicochemical and functional properties of the vegetable powder. Vegetable fractions affected the apparent viscosity of starch suspension along heating and cooling, with larger effect during heating. The effect of the processing conditions on the functional properties of starch suspensions was influenced by the powder particle sized and the type of starch used. Maize starch seemed to interact more with phenolic compounds than rice starch, which resulted in a protective effect against pH and temperature variations, leading to higher antiradical activities.
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Opazo-Navarrete M, Tagle Freire D, Boom RM, Janssen AE, Schutyser MA. Dry fractionation of quinoa sweet varieties Atlas and Riobamba for sustainable production of protein and starch fractions. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.09.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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9
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Botticella E, Pucci A, Sestili F. Molecular characterisation of two novel starch granule proteins 1 in wild and cultivated diploid A genome wheat species. JOURNAL OF PLANT RESEARCH 2018; 131:487-496. [PMID: 29260339 DOI: 10.1007/s10265-017-1005-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Accepted: 12/04/2017] [Indexed: 06/07/2023]
Abstract
Starch synthase IIa, also known as starch granule protein 1 (SGP-1), plays a key role in amylopectin biosynthesis. The absence of SGP-1 in cereal grains is correlated to dramatic changes in the grains' starch content, structure, and composition. An extensive investigation of starch granule proteins in this study revealed a polymorphism in the electrophoretic mobility of SGP-1 between two species of wheat, Triticum urartu and T. monococcum; this protein was, however, conserved among all other Triticum species that share the A genome inherited from their progenitor T. urartu. Two different electrophoretic profiles were identified: SGP-A1 proteins of T. urartu accessions had a SDS-PAGE mobility similar to those of tetraploid and hexaploid wheat species; conversely, SGP-A1 proteins of T. monococcum ssp. monococcum and ssp. boeoticum accessions showed a different electrophoretic mobility. The entire coding region of the two genes was isolated and sequenced in an attempt to explain the polymorphism identified. Several single nucleotide polymorphisms (SNPs) responsible for amino acid changes were identified, but no indel polymorphism was observed to explain the difference in electrophoretic mobility. Amylose content did not differ significantly among T. urartu, T. monococcum ssp. boeoticum and T. monococcum ssp. monococcum, except in one accession of the ssp. boeoticum. Conversely, several interspecific differences were observed in viscosity properties (investigated as viscosity profiles using a rapid visco analyzer-RVA profiles) of these cereal grains. T. monococcum ssp. boeoticum accessions had the lowest RVA profiles, T. urartu accessions had an intermediate RVA profile, whereas T. monococcum ssp. monococcum showed the highest RVA profile. These differences could be associated with the numerous amino acid and structural changes evident among the SGP-1 proteins.
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Affiliation(s)
- Ermelinda Botticella
- Department of Agriculture and Forestry Sciences, University of Tuscia, Via S. Camillo de Lellis SNC, Viterbo, Italy
| | - Anna Pucci
- Department of Agriculture and Forestry Sciences, University of Tuscia, Via S. Camillo de Lellis SNC, Viterbo, Italy
| | - Francesco Sestili
- Department of Agriculture and Forestry Sciences, University of Tuscia, Via S. Camillo de Lellis SNC, Viterbo, Italy.
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Costabile G, Griffo E, Cipriano P, Vetrani C, Vitale M, Mamone G, Rivellese AA, Riccardi G, Giacco R. Subjective satiety and plasma PYY concentration after wholemeal pasta. Appetite 2018; 125:172-181. [PMID: 29427691 DOI: 10.1016/j.appet.2018.02.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 02/02/2018] [Accepted: 02/04/2018] [Indexed: 12/20/2022]
Abstract
Dietary fiber and whole grain foods may contribute to the regulation of appetite; however, evidence has produced inconclusive findings. The objective was to evaluate the effects of an experimental wholemeal pasta on appetite ratings, plasma concentrations of gastrointestinal hormones involved in appetite control, and postprandial glucose/insulin responses in healthy adults. Fourteen healthy adults (7M/7F), mean age 30±2 yrs (mean±SEM), participated in a randomized, controlled, crossover trial. Participants consumed on two different days, at one week interval, 117g of wholemeal pasta or 100g of refined wheat pasta (control pasta), similar in energy and macronutrient composition except for fiber amount, which was higher in wholemeal pasta (11 vs 3 g). Appetite ratings, glucose/insulin/lipid and gastrointestinal hormone responses were measured at fasting and for 4-h after the ingestion of the pasta tests, after which self-reported energy intake for 8-h was evaluated. After the wholemeal pasta, the desire to eat and the sensation of hunger were lower (-16%, p=0.04 and -23%, p=0.004, respectively) and satiety was higher (+13%; p=0.08) compared with the control pasta; no effect on self-reported energy intake at subsequent meal was observed. After wholemeal pasta, glucose, triglyceride increased and GLP-1 responses were not different compared to control pasta but insulin response at 30 min (p<0.05) and ghrelin at 60 min (p=0.03) were lower and PYY levels higher (AUC=+44%, p=0.001). The appetite rating changes correlated with PYY plasma levels (p<0.03). In conclusion, consumption of whole grain instead of refined wheat pasta contributed to appetite control but did not seem to influence acute energy balance. Appetite ratings were associated with modifications in PYY hormone concentrations.
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Affiliation(s)
- Giuseppina Costabile
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Ettore Griffo
- Institute of Food Science, National Research Council, Avellino, Italy
| | - Paola Cipriano
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Claudia Vetrani
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Marilena Vitale
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Gianfranco Mamone
- Institute of Food Science, National Research Council, Avellino, Italy
| | - Angela A Rivellese
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Gabriele Riccardi
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy; Institute of Food Science, National Research Council, Avellino, Italy
| | - Rosalba Giacco
- Institute of Food Science, National Research Council, Avellino, Italy.
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Mišan A, Petelin A, Stubelj M, Mandić A, Šimurina O, Pojić M, Milovanović I, Jakus T, Filipčev B, Jenko Pražnikar Z. Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.056] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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12
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Geerts ME, Strijbos M, van der Padt A, van der Goot AJ. Understanding functional properties of mildly refined starch fractions of yellow pea. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Kehlet U, Pagter M, Aaslyng MD, Raben A. Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - Effects on sensory quality and subjective appetite sensations. Meat Sci 2017; 125:66-75. [PMID: 27918927 DOI: 10.1016/j.meatsci.2016.11.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 10/27/2016] [Accepted: 11/02/2016] [Indexed: 12/17/2022]
Abstract
This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3g to 6g dietary fibre per 100g. In a sensory profile, a trained panel (n=9) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes. In a cross-over appetite study, 27 healthy men were served five test meals. Subjective appetite sensations were assessed over a 4-hour period. The addition of rye bran to the meatballs increased the grainy odour, texture and flavour. Pea fibre resulted in a more crumbly, firm and gritty texture with increasing doses of fibre. The sensory changes followed a dose-response relationship. Subjective appetite sensations were not affected by the addition of fibre.
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Affiliation(s)
- Ursula Kehlet
- Danish Meat Research Institute (DMRI), Gregersensvej 9, DK-2630 Taastrup, Denmark.
| | - Mette Pagter
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Margit D Aaslyng
- Danish Meat Research Institute (DMRI), Gregersensvej 9, DK-2630 Taastrup, Denmark
| | - Anne Raben
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
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