Article
Biotechnology & Applied Microbiology
Jun Ye, Renjie Li, Yanfang Yang, Wujun Dong, Yujie Wang, Hongliang Wang, Tong Sun, Lin Li, Qiqi Shen, Caiyun Qin, Xiaoyan Xu, Hengfeng Liao, Yiqun Jin, Xuejun Xia, Yuling Liu
Summary: The study found that PTX emulsion exhibited favorable colloidal stability and superior in vitro antitumor efficacy compared to PTX liposome and PTX nanoparticle. However, in an immunocompetent mouse model, all three types of PTX nanoformulations showed no significant differences in in vivo antitumor efficacy. Additionally, all PTX nanoformulations induced lymphopenia and immunosuppression.
JOURNAL OF NANOBIOTECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Dilara Yalmanci, Enes Dertli, Zeynep Hazal Tekin-Cakmak, Salih Karasu
Summary: This study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat mayonnaise by the formation of a complex with whey protein isolate (WPI) to improve rheological properties, emulsion, and oxidative stability. The results showed that the EPS and WPI interaction can significantly affect the rheological properties, emulsion, and oxidative stability of mayonnaise samples.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Neurosciences
Sarah B. Scheinman, Dhavamani Sugasini, Monay Zayed, Poorna C. R. Yalagala, Felecia M. Marottoli, Papasani V. Subbaiah, Leon M. Tai
Summary: Research suggests that LPC-DHA/EPA-enriched krill oil can increase brain DHA and improve memory-related behavior in mice with the APOE4 gene. Therefore, long-term use of LT-krill oil supplements may provide some level of protection against age-related neurodegeneration.
FRONTIERS IN NEUROSCIENCE
(2021)
Article
Chemistry, Medicinal
Yi-Wen Wang, Qian Li, Xiao-Yue Li, Ying-Cai Zhao, Cheng-Cheng Wang, Chang-Hu Xue, Yu-Ming Wang, Tian-Tian Zhang
Summary: This study evaluated the neuroprotective effects of DHA-PS and EPA-PS against oxidative damage in primary hippocampal neurons. The results showed that DHA-PS and EPA-PS could significantly improve cell morphology, promote neural network structure restoration, and alleviate oxidative stress-induced mitochondrial dysfunction. EPA-PS played an anti-apoptotic role by inhibiting ERK phosphorylation and had a neuroprotective effect by increasing the expression of p-TrkB and p-CREB. Furthermore, EPA-PS enhanced synaptic plasticity by increasing SYN expression, while both DHA-PS and EPA-PS reduced the expression levels of p-GSK3β and p-Tau.
Article
Food Science & Technology
Zeynep Hazal Tekin-Cakmak, Ilker Atik, Salih Karasu
Summary: The study evaluated the application of cold-pressed pumpkin seed oil by-product as a natural fat substitute in reduced-fat salad dressings. Optimization was done using response surface methodology and full factorial central composite design, with results showing promising rheological properties and oxidative stability in the samples. The study demonstrated that POB could be effectively utilized as a natural fat substitute and stabilizer in salad dressing type emulsions.
Article
Food Science & Technology
Silje Steinsholm, Age Oterhals, Jarl Underhaug, Tone Aspevik
Summary: The study evaluated the emulsion properties of protein extracts and hydrolysates based on fish backbones, noting the negative impact of protein hydrolysis on emulsion activity and critical micelle concentration. It also discussed the challenges of achieving good surface-active properties and high product yield.
Review
Food Science & Technology
Sakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, Ann-Dorit Moltke Sorensen, Pedro J. Garcia-Moreno, Charlotte Jacobsen
Summary: Emulsions play a vital role in food science, but their application in food production is hindered by physical and oxidative stability issues. This study aims to review oxidation and oxidative stability in emulsions, covering lipid oxidation reactions, measurement methods, and strategies to enhance stability. Different types of emulsions, including conventional and uncommon ones, as well as multiple emulsions, nanoemulsions, and Pickering emulsions, are considered. The comparative approach is used to explain oxidative processes in various parent and food emulsions.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Chemistry, Applied
Seungbeen Jo, JaeHwan Lee
Summary: The study evaluated the effects of amphiphilic aldehydes on phospholipids in soybean oil, showing that these aldehydes increase moisture content, alter critical micelle concentration, and significantly accelerate lipid oxidation rates. The findings indicate that aldehydes formed from lipid oxidation impact association colloidal structures and oxidative stability in bulk oils.
Review
Food Science & Technology
Eric A. Decker, Pierre Villeneuve
Summary: This article introduces the characteristics of oil bodies, which are stored as emulsified lipid droplets in plant lipids, and their advantages in food formulations. The impact of extraction processes and other factors on the oxidative stability of oil bodies is discussed, and the role of constituent components of oil bodies membranes in antioxidant effects is explored.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Reyhaneh Ghasemi Baghabrishami, Sayed Amir Hossein Goli
Summary: The addition of tomato seed oil and heat treatment significantly improved the bioaccessibility of lycopene in tomato juice. Nanoemulsion had the highest bioaccessibility and the lowest oxidative stability compared to conventional emulsion and bulk oil.
Article
Food Science & Technology
Donya Keshvari Koohenjani, Hannan Lashkari
Summary: This study investigated the encapsulation of iron in double emulsion and its application in cream. The results showed that the addition of encapsulated iron had significant effects on the zeta potential, L* value, pH value, turbidity, a* value, b* value, PV value, and TBA value. However, it had no significant effects on the particle size and morphology of the samples. The cream samples with encapsulated iron had lower negative effects compared to free iron, and the sensory analysis showed no negative effects on the general acceptability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xiao Li, Xin Wang, Haoyu Zhang, Lei Gong, Xianghong Meng, Bingjie Liu
Summary: OSA-starch stabilized EPA nanoliposomes (OSA-EPA-NLs) were prepared via thin film rehydration/dispersion method. The physical properties and morphology of OSA-EPA-NLs were characterized. The study evaluated the stability, release and bioavailability of OSA-EPA-NLs, showing promising results for improved stability and enhanced bioavailability.
Review
Chemistry, Applied
Chang Liu, Ruisong Pei, Marina Heinonen
Summary: This review summarizes the research on Faba bean protein isolates (FBPIs) as emulsifiers and various modification methods. Physical, chemical, and enzymatic modifications can effectively improve the emulsifying functionalities of FBPIs, with consideration of lipid/protein oxidative stability and physical stability being critical in optimizing the emulsifying functionality.
Article
Chemistry, Applied
Yue Li, Yihan Yang, Song Zhu, Bo Liu, Fang Zhong, Dejian Huang
Summary: In this study, OS-TPs complexes were prepared and their effects on the physical and oxidative stability of oil-water emulsion were investigated. The study showed that the OS-TPs complex effectively reduced the interfacial tension and improved the emulsifying ability of OSA starch. The complex also exhibited higher oxidative stability and a more stable structure compared to a simple mixture of tea polyphenols and OSA starch emulsion.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Malihe Keramat, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Mohamad Reza Toorani
Summary: The antioxidant capacity of sesamol esters in gelled emulsion was compared with non-gelled emulsion, and the role of mass transfer on their antioxidant capacity was assessed. The kinetic parameters of peroxidation in the initiation and propagation phases were calculated using a sigmoidal model. Sesamol esters showed higher antioxidant activity than sesamol in both gelled and non-gelled emulsion. In gelled emulsion, sesamyl acetate, sesamyl butyrate, and sesamyl hexanoate had no synergistic effect with sesamol, while in non-gelled emulsion, sesamyl butyrate exhibited a slight synergistic effect. The antioxidant activity of sesamyl acetate and sesamyl hexanoate was higher in non-gelled emulsion, while sesamyl butyrate showed higher antioxidant activity in gelled emulsion. The cut-off effect hypothesis was observed in gelled emulsion, but not in non-gelled emulsion. Sesamol esters remained active and exhibited inhibitory effect during the propagation phase.
Article
Biotechnology & Applied Microbiology
Toshiki Uji, Daisuke Nanaumi, Chikara Kawagoe, Naotsune Saga, Kazuo Miyashita
JOURNAL OF APPLIED PHYCOLOGY
(2016)
Article
Food Science & Technology
Sangeetha Ravi Kumar, Bhaskar Narayan, Yuki Kizawa, Masashi Hosokawa, Kazuo Miyashita
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2016)
Article
Chemistry, Applied
Ako Shibata, Mariko Uemura, Masashi Hosokawa, Kazuo Miyashita
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2015)
Article
Biochemistry & Molecular Biology
Miho Kuroe, Hiroyuki Kamogawa, Masashi Hosokawa, Kazuo Miyashita
Article
Chemistry, Medicinal
Hayato Maeda, Shogo Kanno, Mei Kodate, Masashi Hosokawa, Kazuo Miyashita
Article
Food Science & Technology
Sangeetha Ravi Kumar, Ippei Yamauchi, Bhaskar Narayan, Ami Katsuki, Masashi Hosokawa, Kazuo Miyashita
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2016)
Article
Chemistry, Applied
Dedi Noviendri, Irwandi Jaswir, Muhammad Taher, Farahidah Mohamed, Hamzah Mohd Salleh, Ibrahim Ali Noorbatcha, Fitri Octavianti, Widya Lestari, Ridar Hendri, Hasna Ahmad, Kazuo Miyashita, Alias Abdullah
JOURNAL OF OLEO SCIENCE
(2016)
Article
Chemistry, Applied
Yanzhu Tian, Donato Romanazzi, Kazuo Miyashita, Masashi Hosokawa
JOURNAL OF OLEO SCIENCE
(2016)
Article
Chemistry, Applied
Mariko Uemura, Ako Shibata, Masashi Hosokawa, Ai Iwashima-Suzuki, Makoto Shiota, Kazuo Miyashita
JOURNAL OF OLEO SCIENCE
(2016)
Article
Cell Biology
Sangeetha Ravi Kumar, Bhaskar Narayan, Yuki Sawada, Masashi Hosokawa, Kazuo Miyashita
MOLECULAR AND CELLULAR BIOCHEMISTRY
(2016)
Article
Chemistry, Applied
Yu-Hong Yang, Lei Du, Masashi Hosokawa, Kazuo Miyashita, Yume Kokubun, Hisayoshi Arai, Hiroyuki Taroda
JOURNAL OF OLEO SCIENCE
(2017)
Article
Biochemistry & Molecular Biology
Tsunehiro Aki, Masaya Yamamoto, Toshiaki Takahashi, Kohki Tomita, Rieko Toyoura, Kazuhiro Iwashita, Seiji Kawamoto, Masashi Hosokawa, Kazuo Miyashita, Kazuhisa Ono
Article
Nutrition & Dietetics
Nana Mikami, Masashi Hosokawa, Kazuo Miyashita, Hitoshi Sohma, Yoichi M. Ito, Yasuo Kokai
JOURNAL OF NUTRITIONAL SCIENCE
(2017)
Article
Biochemistry & Molecular Biology
Ippei Yamauchi, Mariko Uemura, Masashi Hosokawa, Ai Iwashima-Suzuki, Makoto Shiota, Kazuo Miyashita
Article
Biotechnology & Applied Microbiology
Naoki Takatani, Tomoo Sawabe, Takashi Maoka, Kazuo Miyashita, Masashi Hosokawa
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2015)
