Progression towards an 80:20 (plant-based:animal-based) energy balance via specially designed Meal Kits

Various measures, both by government and commercial entities, are currently taken to promote a more sustainable eating behaviour, in particular in western countries, involving more plant-based foods and less meat. Whereas nudges in this direction previously were predominantly based on both individual and public health recommendations, the arguments for shifts in this direction now include global climate, sustainability and a general lowering of stresses on planetary health. The question is now whether a focus on climate has more effect on our food choices than a singular focus on nutrition and health. We argue that without an understanding of how to prepare delicious plant-based foods with those taste qualities (umami and kokumi) that humans generally crave across cultural and traditional food and taste preferences, it will be difficult to progress significantly towards eating more vegetables and less meat at the population level. In this study, using market-driven data over the period 2016–21 from a major Danish company that annually delivers more 1.5 million meal boxes (Meal Kits) to Danish households, we quantitatively probe the development towards a more plant-based diet among a well-defined set of consumers using Meal Kits. We trace a positive development towards an 80:20 (plant-based:animal-based) energy balance and a concomitant lowering of the carbon footprint for these eaters. Based on an analysis of the recipes that come with the Meal Kits, we propose that the umami and kokumi content of the prepared meals may be a reason for the observed progression, highlighting the importance of taste as a key to changing eating behaviour.

Umami taste as a driver for sustainable eating

In the present article it is proposed that a focus on taste is instrumental for promoting a green transition towards a more sustainable eating behaviour involving a more plant-based diet. In particular, it is pointed out that umami is a key driver for this transition because on the one side green food like vegetables typically lack this basic taste that humans on the other side are genetically primed to crave by evolution. We highlight how a mechanism of synergy operates and can be applied to enhance umami taste by a combination of free amino acids and free nucleotides in the same food item either by culinary preparation or by appropriate food pairing. Examples of the power of umami synergy are given, with some focus on sustainable marine foods like bivalves and cephalopods as well as vegetables. Finally, we demonstrate how umami taste as a driver for sustainable eating can be brought to work in the context of communication to children as well as the general public, e.g., by gamification.

Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

Foods are complex systems due to their biological origin. Biological materials are soft matter hierarchically structured on all scales from molecules to tissues. The structure reflects the biological constraints of the organism and the function of the tissue. The structural properties influence the texture and hence the mouthfeel of foods prepared from the tissue, and the presence of flavour compounds is similarly determined by biological function. Cephalopods, such as squid, cuttlefish, and octopuses, are notoriously known for having challenging texture due to their muscles being muscular hydrostats with highly cross-linked collagen. Similar with other marine animals such as fish and crustaceans, cephalopods are rich in certain compounds such as free amino acids and free 5′-ribonucleotides that together elicit umami taste. Scientific investigations of culinary applications of cephalopods as foods must therefore involve mechanical studies (texture analysis), physicochemical measurements of thermodynamic properties (protein denaturation), as well as chemical analysis (taste and aroma compounds). The combination of such basic science investigations of food as a soft material along with an exploration of the gastronomic potential has been termed gastrophysics. In this review paper, we reviewed available gastrophysical studies of cephalopod structure, texture, and taste both as raw, soft material and in certain preparations.

Gastrophysical and chemical characterization of structural changes in cooked squid mantle

Squid (Loligo forbesii and Loligo vulgaris) mantles were cooked by sous vide cooking using different temperatures (46°C, 55°C, 77°C) and times (30 s, 2 min, 15 min, 1 h, 5 h, 24 h), including samples of raw tissue. Macroscopic textural properties were characterized by texture analysis (TA) conducted with Meullenet-Owens razor shear blade and compared to analysis results from differential scanning calorimetry. The collagen content of raw tissues of squid was quantified as amount of total hydroxyproline using ultra-high-performance liquid chromatography. Structural changes were monitored by Raman spectroscopy and small-angle X-ray scattering and visualized by second harmonic generation microscopy. Collagen in the squid tissue was found to be highest in arms (4.3% of total protein), then fins (3.0%), and lowest in the mantle (1.5%), the content of the mantle being very low compared to that of other species of squid. Collagen was found to be the major protein responsible for cooking loss, whereas both collagen and actin were found to be key to mechanical textural changes. A significant decreased amount of cooking loss was obtained using a lower cooking temperature of 55°C compared to 77°C, without yielding significant textural changes in most TA parameters, except for TA hardness which was significantly less reduced. An optimized sous vide cooking time and temperature around 55-77°C and 0.5-5 h deserves further investigation, preferably coupled to sensory consumer evaluation. PRACTICAL APPLICATION: The study provides knowledge about structural changes during sous vide cooking of squid mantle. The results may be translated into gastronomic use, promoting the use of an underutilized resource of delicious and nutritious protein (Loligo vulgaris and Loligo forbesii).

Design and ‘umamification’ of vegetable dishes for sustainable eating

Food production is a main cause of the accelerating anthropogenic changes in the Earth’s ecosystems. There is an urgent need for global changes in the food production systems throughout the food chain as well as a call for a significant reduction in food waste. Sustainable and healthy eating has hence become a key issue on the global scene. The provision for a sustainable green transition involves eating more plant-based foods. The question then arises if such foods, e.g. vegetables, are sufficiently palatable for the carnivorous human whose evolution has been driven by meat-eating and a craving for umami taste for more than two million years. Is green food sufficiently delicious for us to eat more of it? This article describes an approach to sustainable eating of vegetables based on a combination of gastrophysical insights with culinary innovation and gastronomic design. Plant-based raw ingredients often lack the basic tastes umami and sweet and also need special attention regarding mouthfeel. As a result, a ‘taste rack’ of condiments, a kind of generalized spice rack or tasting inventory, which allows most vegetables to be turned into delicious dishes by ‘umamification’ and used effectively in a flexitarian setting, is developed. The power of the approach is illustrated by a number of case studies.

Umami synergy as the scientific principle behind taste-pairing champagne and oysters

Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. However, there is little if any science behind the pairing systems used, and it appears that pairing is determined by food culture and tradition rather than by chemical food composition. In contrast, the pairing implied by the synergy in the umami taste, elicited by free glutamate and free nucleotides, is scientifically founded on an allosteric action at the umami receptor, rendering eggs-bacon and cheese-ham delicious companions. Based on measurement of umami compounds in champagnes and oysters we suggest that a reason why champagne and oysters are considered good companions may be the presence of free glutamate in champagne, and free glutamate and 5′-nucleotides in oysters. By calculations of the effective umami potential we reveal which combinations of oysters and champagnes lead to the strongest umami taste. We also show that glutamate levels and total amount of free amino acids are higher in aged champagnes with long yeast contact, and that the European oyster (Ostrea edulis) has higher free glutamate and nucleotide content than the Pacific oyster (Crassostrea gigas) and is thus a better candidate to elicit synergistic umami taste.

Saved by seaweeds: phyconomic contributions in times of crises

Seaweeds (macroalgae) are, together with microalgae, main contributors to the Earth's production of organic matter and atmospheric oxygen as well as fixation of carbon dioxide. In addition, they contain a bounty of fibres and minerals, as well as macro- and micronutrients that can serve both technical and medicinal purposes, as well as be a healthy and nutritious food for humans and animals. It is therefore natural that seaweeds and humans have had a myriad of interwoven relationships both on evolutionary timescales as well as in recent millennia and centuries all the way into the Anthropocene. It is no wonder that seaweeds have also entered and served as a saviour for humankind around the globe in many periods of severe needs and crises. Indeed, they have sometimes been the last resort, be it during times of famine, warfare, outbreak of diseases, nuclear accidents, or as components of securing the fabric of social stability. The present topical review presents testimony from the history of human interaction with seaweeds to the way humankind has, over and over again, been 'saved by seaweeds'. It remains a historical fact that in extreme conditions, such as shortage and wars, humans have turned to seaweeds in times of 'needs must' and created new opportunities for their uses in order to mitigate disasters. Lessons to be learned from this history can be used as reminders and inspiration, and as a guide as how to turn to seaweeds in current and inevitable, future times of crises, not least for the present needs of how to deal with changing climates and the pressing challenges of sustainable and healthy eating.

Gastrophysics of the Oral Cavity

BACKGROUND

Gastrophysics is the science that pertains to the physical and physico-chemical description of the empirical world of gastronomy, with focus on sensory perception in the oral cavity and how it is related to the materials properties of food and cooking processes. Flavor (taste and smell), mouthfeel, chemesthesis, and astringency are all related to the chemical properties and the texture of the food and how the food is transformed in the oral cavity.

METHODS

The present topical review will primarily focus attention on the somatosensory perception of food (mouthfeel or texture) and how it interacts with basic tastes (sour, bitter, sweet, salty, and umami) and chemesthetic action.

RESULTS

Issues regarding diet, nutrition, and health will be put into an evolutionary perspective, and some mention will be made of umami and its importance for (oral) health.

Effects of seaweed sterols fucosterol and desmosterol on lipid membranes

Higher sterols are universally present in large amounts (20-30%) in the plasma membranes of all eukaryotes whereas they are universally absent in prokaryotes. It is remarkable that each kingdom of the eukaryotes has chosen, during the course of evolution, its preferred sterol: cholesterol in animals, ergosterol in fungi and yeast, phytosterols in higher plants, and e.g., fucosterol and desmosterol in algae. The question arises as to which specific properties do sterols impart to membranes and to which extent do these properties differ among the different sterols. Using a range of biophysical techniques, including calorimetry, fluorescence microscopy, vesicle-fluctuation analysis, and atomic force microscopy, we have found that fucosterol and desmosterol, found in red and brown macroalgae (seaweeds), similar to cholesterol support liquid-ordered membrane phases and induce coexistence between liquid-ordered and liquid-disordered domains in lipid bilayers. Fucosterol and desmosterol induce acyl-chain order in liquid membranes, but less effectively than cholesterol and ergosterol in the order: cholesterol>ergosterol>desmosterol>fucosterol, possibly reflecting the different molecular structure of the sterols at the hydrocarbon tail.

Data for the size of cholesterol-fat micelles as a function of bile salt concentration and the physico-chemical properties of six liquid experimental pine-derived phytosterol formulations in a cholesterol-containing artificial intestine fluid

The data in this paper are additional information to the research article entiltled “Inhibition of cholesterol transport in an intestine cell model by pine-derived phytosterols” (Yi et al.,2016) [1]. The data derived from the measurement on six liquid formulations of commercial pine-derived phytosterol (CPP) by dynamic light scattering. The data cover micelle size and the zeta-potential for formulations with cholesterol including monoglyceride, oleic acid, and bile salt. The data demonstrate the critical effect of the bile salt concentration on the size of cholesterol-digested fat micelles.

Effect of fatty acids on the permeability barrier of model and biological membranes

Because of the amphipathicity and conical molecular shape of fatty acids, they can efficiently incorporate into lipid membranes and disturb membrane integrity, chain packing, and lateral pressure profile. These phenomena affect both model membranes as well as biological membranes. We investigated the feasibility of exploiting fatty acids as permeability enhancers in drug delivery systems for enhancing drug release from liposomal carriers and drug uptake by target cells. Saturated fatty acids, with acyl chain length from C8 to C20, were tested using model drug delivery liposomes of 1,2- dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) and the breast cancer MCF-7 cell line as a model cell. A calcein release assay demonstrated reduction in the membrane permeability barrier of the DPPC liposomes, proportionally to the length of the fatty acid. Differential scanning calorimetry (DSC) and dynamic light scattering (DLS) experiments revealed that C12 to C20 fatty acids can stabilize DPPC liposomal bilayers and induce the formation of large structures, probably due to liposome aggregation and bilayer morphological changes. On the other hand, the short fatty acids C8 and C10 tend to destabilize the bilayers and only moderately cause the formation of large structures. The effect of fatty acids on DPPC liposomes was not completely transferrable to the MCF-7 cell line. Using cytotoxicity assays, the cells were found to be relatively insensitive to the fatty acids at apoptotic sub-millimolar concentrations. Increasing the fatty acid concentration to few millimolar substantially reduced the viability of the cells, most likely via the induction of necrosis and cell lysis. A bioluminescence living-cell-based luciferase assay showed that saturated fatty acids in sub-cytotoxic concentrations cannot reduce the permeability barrier of cell membranes. Our results confirm that the membrane perturbing effect of fatty acids on model membranes cannot simply be carried over to biological membranes of live cells.

Optimization and modeling of the remote loading of luciferin into liposomes

We carried out a mechanistic study to characterize and optimize the remote loading of luciferin into preformed liposomes of 1,2-dipalmitoyl-sn-glycero-3-phosphocholine/1,2-dipalmitoyl-sn-glycero-3-phosphoglycerol (DPPC/DPPG) 7:3 mixtures. The influence of the loading agent (acetate, propionate, butyrate), the metal counterion (Na(+), K(+), Ca(+2), Mg(+2)), and the initial extra-liposomal amount of luciferin (nL(add)) on the luciferin Loading Efficiency (LE%) and luciferin-to-lipid weight ratio, i.e., Loading Capacity (LC), in the final formulation was determined. In addition, the effect of the loading process on the colloidal stability and phase behavior of the liposomes was monitored. Based on our experimental results, a theoretical model was developed to describe the course of luciferin remote loading. It was found that the highest luciferin loading was obtained with magnesium acetate. The use of longer aliphatic carboxylates or inorganic proton donors pronouncedly reduced luciferin loading, whereas the effect of the counterion was modest. The remote-loading process barely affected the colloidal stability and drug retention of the liposomes, albeit with moderate luciferin-induced membrane perturbations. The correlation between luciferin loading, expressed as LE% and LC, and nL(add) was established, and under our conditions the maximum LC was attained using an nL(add) of around 2.6μmol. Higher amounts of luciferin tend to pronouncedly perturb the liposome stability and luciferin retention. Our theoretical model furnishes a fair quantitative description of the correlation between nL(add) and luciferin loading, and a membrane permeability coefficient for uncharged luciferin of 1×10(-8)cm/s could be determined. We believe that our study will prove very useful to optimize the remote-loading strategies of moderately polar carboxylic acid drugs in general.

Inhibition of cholesterol transport in an intestine cell model by pine-derived phytosterols

We have quantified the inhibition of intestinal cholesterol transport by pine-derived phytosterols using an HT29-MTX intestine cell model that forms a mucus layer similar to that in the intestine. An artificial intestinal fluid consisting of digested fat, bile salt, cholesterol, and phytosterols was formulated in order to mimic the conditions in the intestine. The apparent permeability coefficient (P_app) of the positive control, i.e., 0.1mM of cholesterol solubilized in the artificial intestine fluid, was found to be 0.33 (±0.17)×10^-6cm/s. When 0.1mM β-sitosterol was solubilized alongside, P_app was effectively zero, corresponding to a total inhibition of cholesterol transport. A similar strong inhibition was found when commercial pine-derived phytosterols, PinVita™ FSP DuPont, were co-solubilized with cholesterol in the dietary model micelles, leading to P_app=0.06 (±0.06)×10^-6cm/s, i.e., 5.5 times lower than the cholesterol positive control. Additionally, the effect of potential oral administration formulations generated by the pine-derived phytosterols was also characterized. The formulations were produced as a liquid formulation of the cholesterol-containing artificial intestine fluid. Six liquid formulations were tested of which four displayed a P_app in the range of 0-0.09×10^-6cm/s. The remaining two formulations did not show any inhibition effect on cholesterol transport and even enhanced cholesterol transport. It was furthermore observed that the phytosterols were found in the collected intestine cells but not transported to the basolateral region in the intestinal cell model system.

Development of a cell-based bioassay for phospholipase A2-triggered liposomal drug release

The feasibility of exploiting secretory phospholipase A₂ (sPLA₂) enzymes, which are overexpressed in tumors, to activate drug release from liposomes precisely at the tumor site has been demonstrated before. Although the efficacy of the developed formulations was evaluated using in vitro and in vivo models, the pattern of sPLA₂-assisted drug release is unknown due to the lack of a suitable bio-relevant model. We report here on the development of a novel bioluminescence living-cell-based luciferase assay for the monitoring of sPLA₂-triggered release of luciferin from liposomes. To this end, we engineered breast cancer cells to produce both luciferase and sPLA₂ enzymes, where the latter is secreted to the extracellular medium. We report on setting up a robust and reproducible bioassay for testing sPLA₂-sensitive, luciferin remote-loaded liposomal formulations, using 1,2-distearoyl-sn-glycero-3-phosphatidylcholine/1,2-distearoyl-sn-glycero-3-phosphatidylglycerol (DSPC/DSPG) 7:3 and DSPC/DSPG/cholesterol 4:3:3 as initial test systems. Upon their addition to the cells, the liposomes were degraded almost instantaneously by sPLA₂ releasing the encapsulated luciferin, which provided readout from the luciferase-expressing cells. Cholesterol enhanced the integrity of the formulation without affecting its susceptibility to sPLA₂. PEGylation of the liposomes only moderately broadened the release profile of luciferin. The provided bioassay represents a useful tool for monitoring active drug release in situ in real time as well as for testing and optimizing of sPLA₂-sensitive lipid formulations. In addition, the bioassay will pave the way for future in-depth in vitro and in vivo studies.

Polyaromatic hydrocarbons do not disturb liquid-liquid phase coexistence, but increase the fluidity of model membranes

Polyaromatic hydrocarbons (PAHs) is a group of compounds, many of which are toxic, formed by incomplete combustion or thermal processing of organic material. They are highly lipophilic and thus present in some seed oils used for human consumption as well as being increasingly common in aquaculture diets due to inclusion of vegetable oils. Cytotoxic effects of PAHs have been thought to be partly due to a membrane perturbing effect of these compounds. A series of studies were here performed to examine the effects of three different PAHs (naphthalene, phenanthrene and benzo[a]pyrene) with different molecular sizes (two, three and five rings, respectively) and fat solubility (Kow 3.29, 4.53 and 6.04, respectively) on membrane models. The effects of PAHs on liquid-liquid phase coexistence in solid-supported lipid bilayers (dioleoylphosphocholine:dipalmitoylphosphatidylcholine:cholesterol) were assessed using fluorescence microscopy. Benzo[a]pyrene had a slight affinity for the liquid-ordered phase, but there were no effects of adding any of the other PAHs on the number or size of the liquid domains (liquid-ordered and liquid-disordered). Benzo[a]pyrene and phenanthrene, but not naphthalene, lowered the transition temperature (Tm) and the enthalpy (ΔH) characterising the transition from the solid to the liquid-crystalline phase in DPPC vesicles. The membrane effects of the PAH molecules are likely related to size, with bigger and more fat-soluble molecules having a fluidising effect when embedded in the membrane, possibly causing some of the observed toxic effects in fish exposed to these contaminants.

Is the fluid mosaic (and the accompanying raft hypothesis) a suitable model to describe fundamental features of biological membranes? What may be missing?

The structure, dynamics, and stability of lipid bilayers are controlled by thermodynamic forces, leading to overall tensionless membranes with a distinct lateral organization and a conspicuous lateral pressure profile. Bilayers are also subject to built-in curvature-stress instabilities that may be released locally or globally in terms of morphological changes leading to the formation of non-lamellar and curved structures. A key controller of the bilayer's propensity to form curved structures is the average molecular shape of the different lipid molecules. Via the curvature stress, molecular shape mediates a coupling to membrane-protein function and provides a set of physical mechanisms for formation of lipid domains and laterally differentiated regions in the plane of the membrane. Unfortunately, these relevant physical features of membranes are often ignored in the most popular models for biological membranes. Results from a number of experimental and theoretical studies emphasize the significance of these fundamental physical properties and call for a refinement of the fluid mosaic model (and the accompanying raft hypothesis).

Receptor mediated binding of avidin to polymer covered liposomes

Fluoresence technique involving a receptor-mediated fluorescence increase of bodipy-labeled avidin upon binding to biotinylated lipids has been used to investigate the steric barrier effect of submicellar concentrations of poly(ethylene glycol)-phospholipids (PE-PEG(2000) and PE-PEG(5000)) incorporated into pure DPPC liposomes as well as PE-PEG(5000) incorporated into DPPC liposomes containing 20 mol% cholesterol. It is found that the incorporation of PE-PEG lipopolymers into DPPC lipid bilayers lowers the receptor-mediated adhesion of avidin to the biotinylated liposomes. The most pronounced screening effect is observed at surface densities corresponding to the mushroom conformation of the polymer. Furthermore, the results show that the steric baric effect induced by the surface-grafted polymers becomes stronger when the length of the polymer chain increases. In addition it is found that cholesterol improves the barrier effect of PE-PEG(5000) at low lipopolymer concentrations while no effect is observed at higher concentrations. The results reveal that both the surface density and the polymer length of the PE-PEG lipopolymers play a major role for the accessibility of avidin to biotin surface receptors. However, none of the lipopolymers were capable of completely preventing avidin from reaching the surface bound ligands. Cholesterol only affected the barrier effect at lipopolymer concentrations below the mushroom to brush transition. Consequently, from a steric stabilization viewpoint there is no rationale for incorporating cholesterol into liposomes when the PE-PEG lipopolymer concentration exceeds the mushroom to brush transition. The results presented in this study are of importance in relation to a deeper understanding of the interaction of liposome degrading enzymes and proteins with polymer covered liposomes as well as for the receptor-based targeting and interaction of liposomes with cell surface receptors.

Molecular mechanism of the allosteric enhancement of the umami taste sensation

The fifth taste quality, umami, arises from binding of glutamate to the umami receptor T1R1/T1R3. The umami taste is enhanced several-fold upon addition of free nucleotides such as guanosine-5'-monophosphate (GMP) to glutamate-containing food. GMP may operate via binding to the ligand-binding domain of the T1R1 part of the umami receptor at an allosteric site. Using molecular dynamics simulations, we show that GMP can stabilize the closed (active) state of T1R1 by binding to the outer vestibule of the so-called Venus flytrap domain of the receptor. The transition between the closed and open conformations was accessed in the simulations. Using principal component analysis, we show that the dynamics of the Venus flytrap domain along the hinge-bending motion that activates signaling is dampened significantly upon binding of glutamate, and further slows down upon binding of GMP at an allosteric site, thus suggesting a molecular mechanism of cooperativity between GMP and glutamate.

Protein kinase A (PKA) phosphorylation of Na+/K+-ATPase opens intracellular C-terminal water pathway leading to third Na+-binding site in molecular dynamics simulations

Phosphorylation is one of the major mechanisms for posttranscriptional modification of proteins. The addition of a compact, negatively charged moiety to a protein can significantly change its function and localization by affecting its structure and interaction network. We have used all-atom Molecular Dynamics simulations to investigate the structural consequences of phosphorylating the Na(+)/K(+)-ATPase (NKA) residue Ser(936), which is the best characterized phosphorylation site in NKA, targeted in vivo by protein kinase A (PKA). The Molecular Dynamics simulations suggest that Ser(936) phosphorylation opens a C-terminal hydrated pathway leading to Asp(926), a transmembrane residue proposed to form part of the third sodium ion-binding site. Simulations of a S936E mutant form, for which only subtle effects are observed when expressed in Xenopus oocytes and studied with electrophysiology, does not mimic the effects of Ser(936) phosphorylation. The results establish a structural association of Ser(936) with the C terminus of NKA and indicate that phosphorylation of Ser(936) can modulate pumping activity by changing the accessibility to the ion-binding site.

Influence of the active compounds of Perilla frutescens leaves on lipid membranes

The leaves of the annual plant Perilla frutescens are used widely as a spice and a preservative in Asian food as well as in traditional medicine. The active compounds in the leaves are the cyclic monoterpene limonene (1) and its bio-oxidation products, perillaldehyde (2), perillyl alcohol (3), and perillic acid (4). These compounds are known to be biologically active and exhibit antimicrobial, anticancer, and anti-inflammatory effects that could all be membrane mediated. In order to assess the possible biophysical effects of these compounds on membranes quantitatively, the influence of limonene and its bio-oxidation products has been investigated on a membrane model composed of 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC) using differential scanning calorimetry (DSC), isothermal titration calorimetry (ITC), and electron paramagnetic resonance spectroscopy (EPR). It was found that limonene (1), perillyl alcohol (2), and perillaldehyde (3) partitioned into the DMPC membrane, whereas perillic acid (4) did not. The DSC results demonstrated that all the partitioning compounds strongly perturbed the phase transition of DMPC, whereas no perturbation of the local membrane order was detected by EPR spectroscopy. The results of the study showed that limonene (1) and its bio-oxidation products affect membranes in rather subtle ways.

Characterization of fluorinated catansomes: a promising vector in drug-delivery

Catansomes, which are vesicles prepared from mixtures of oppositely charged surfactants, have been suggested as effective alternatives to phospholipid vesicles, i.e., liposomes, in applications such as drug-delivery. This is mainly due to their enhanced chemical and physical stability as well as to their relatively easy preparation, which is an advantage for large-scale productions. In this study we have investigated catansomes prepared from a perfluorinated anionic surfactant (sodium perfluorooctanoate) premixed with a hydrogenated cationic surfactant (dodecyltrimethylammonium bromide or 1-dodecylpyridinium chloride). The aim was to gain insights into the physicochemical properties of these systems, such as size, stability, surface charge, and membrane morphology, which are essential for their use in drug-delivery applications. The catansomes were mostly unilamellar and 100-200 nm in size, and were stable for more than five months at room temperature. After loading the catansomes with the fluorescent marker calcein, they were found to exhibit an appreciable encapsulation efficiency and a low calcein leakage over time. The addition of fatty acids to calcein-loaded catansomes considerably promoted the release of calcein, and the rate and efficiency of calcein release were found to be proportional to the fatty acid concentration and chain length. Our results prove the feasibility of utilizing catansomes as drug-delivery vehicles as well as provide a means to efficiently release the encapsulated load.

Umami flavour as a means of regulating food intake and improving nutrition and health

Diet and lifestyle have an impact on the burden of ill health and non-communicable ailments such as cardiovascular disease (including hypertension), obesity, diabetes, cancer and certain mental illnesses. The consequences of malnutrition and critical unbalances in the diet with regard to sugar, salt and fat are becoming increasingly manifest in the Western world and are also gradually influencing the general health condition for populations in developing countries. In this topical mini-review I highlight the lack of deliciousness and umami (savoury) flavour in prepared meals as a possible reason for poor nutritional management and excess intake of salt, fat and sugar. I argue that a better informed use of the current scientific understanding of umami and its dependence of the synergetic relationship between monosodium glutamate and certain 5'-ribonucleotides and their action on the umami taste receptors will not only provide better-tasting and more flavoursome meals but may also help to regulate food intake, in relation to both overeating and nutritional management of elderly and sick individuals.

Membrane restructuring by phospholipase A2 is regulated by the presence of lipid domains

Secretory phospholipase A(2) (sPLA(2)) catalyzes the hydrolysis of glycerophospholipids. This enzyme is sensitive to membrane structure, and its activity has been shown to increase in the presence of liquid-crystalline/gel (L(α)/L(β)) lipid domains. In this work, we explore whether lipid domains can also direct the activity of the enzyme by inducing hydrolysis of certain lipid components due to preferential activity of the enzyme toward lipid domains susceptible to sPLA(2). Specifically, we show that the presence of L(α)/L(β) and L(α)/P(β') phase coexistence in a 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC)/1,2 distearoyl-sn-glycero-3-phosphocholine (DSPC) system results in the preferential hydrolysis of the shorter-chained lipid component in the mixture, leading to an enrichment in the longer-chained component. The restructuring process is monitored by atomic force microscopy on supported single and double bilayers formed by vesicle fusion. We observe that during preferential hydrolysis of the DMPC-rich L(α) regions, the L(β) and P(β') regions grow and reseal, maintaining membrane integrity. This result indicates that a sharp reorganization of the membrane structure can occur during sPLA(2) hydrolysis without necessarily destroying the membrane. We confirm by high-performance liquid chromatography the preferential hydrolysis of DMPC within the phase coexistence region of the DMPC/DSPC phase diagram, showing that this preferential hydrolysis is accentuated close to the solidus phase boundary. Differential scanning calorimetry results show that this preferential hydrolysis in the presence of lipid domains leads to a membrane system with a higher-temperature melting profile due to enrichment in DSPC. Together, these results show that the presence of lipid domains can induce specificity in the hydrolytic activity of the enzyme, resulting in marked differences in the physical properties of the membrane end-product.