Stabilization of oil-water emulsions by hydrophobic bacteria

Formation of oil-water emulsions during bacterial growth on hydrocarbons is often attributed to biosurfactants. Here we report the ability of certain intact bacterial cells to stabilize oil-in-water and water-in-oil emulsions without changing the interfacial tension, by inhibition of droplet coalescence as observed in emulsion stabilization by solid particles like silica.     

Stabilization of Oil-Water Emulsions by Hydrophobic Bacteria

Formation of oil-water emulsions during bacterial growth on hydrocarbons is often attributed to biosurfactants. Here we report the ability of certain intact bacterial cells to stabilize oil-in-water and water-in-oil emulsions without changing the interfacial tension, by inhibition of droplet coalescence as observed in emulsion stabilization by solid particles like silica.     

How do Different Types of Emulsifiers/Stabilizers Affect the In Vitro Intestinal Digestion of O/W Emulsions?

This study analyzes the influence of different types of molecules (tween, lecithin, xanthan gum, and methylcellulose) on the physical properties (flow behavior and particle size) and microstructure of oil-in-water (o/w) emulsions before and during in vitro intestinal digestion. The release of free fatty acids during a simulated intestinal stage has also been examined. The results show that various o/w emulsions present different rates and extents of lipolysis and that these differences are not primarily due to their rheological properties nor to the droplet size/surface area available for the action of lipase. Rather, the observed differences in the kinetics of lipolysis are most likely attributable to the nature and location of each type of molecule in their respective o/w emulsions as well as to their interactions with intestinal components. These results shed light on the mechanisms by which the interfacial layer controls lipid digestion, paving the way for a practical application of some of these emulsions in the production of foods used for regulating dietary lipid digestion in order to prevent and treat obesity and related disorders.

     

Whey Protein/Polysaccharide-Stabilized Oil Powders for Topical Application—Release and Transdermal Delivery of Salicylic Acid from Oil Powders Compared to Redispersed Powders

Oil-in-water (o/w) emulsions are commonly converted into solid-like powders in order to improve their physical and chemical stabilities. The aim of this study was to investigate whether whey protein/polysaccharide-stabilized o/w emulsions could be converted into stable oil powders by means of freeze-drying. Moreover, during this study, the effects of pH and polymer type on release and trans(dermal) delivery of salicylic acid, a model drug, from these oil powders were investigated and compared to those of the respective template emulsions and redispersed oil powders. Physical characterization of the various formulations was performed, such as droplet size analysis and oil leakage, and relationships drawn with regards to release and trans(dermal) delivery. The experimental outcomes revealed that the oil powders could be redispersed in water without changing the release characteristics of salicylic acid. pH and polymer type affected the release of salicylic acid from the oil powders, template emulsions, and redispersed powders similarly. Contrary, the transdermal delivery from the oil powders and from their respective redispersed oil powders was differently affected by pH and polymer type. It was hypothesized that the release had been influenced by the electrostatic interactions between salicylic acid and emulsifiers, whereas the transdermal performance could have been determined by the particle or aggregate sizes of the formulations.KEY WORDS: carrageenan, chitosan, oil powders, release, salicylic acid, topical delivery, whey proteins     

Effect of Compositional Factors against the Thermal Oxidative Deterioration of Novel Food Emulsions

This work attempts to determine any relationship between certain endogenous parameters and the oxidative deterioration of protein-stabilized oil-in-water emulsions. The contribution of compositional factors (e.g., type and amount of emulsifier, fat phase, etc.) is further elucidated. Among 10% cottonseed o/w emulsions prepared by 1% emulsifier (Tween, sodium caseinate, or whey protein), lipid autoxidation (at 40°C) was much faster in the Tween emulsion than in the protein ones, with whey protein presenting a clear antioxidant effect. Increase in protein concentration (0.5–2% w/w) led to a decrease in droplet size but an increase in oxidative stability, in terms of conjugated diene hydroperoxides formation at 232 nm. The type of lipid phase significantly affected the rate of thermal oxidation at 60°C. In the most oxidatively vulnerable sunflower-oil-based emulsions, an increase in fat content (10–40%) resulted in a reduction of oxidative deterioration. By selecting a more concentrated emulsion (20% o/w, 2% emulsifier), in order to structurally approach real novel food products, any influence of the composition of the emulsifier (combination of Tween and sodium caseinate preparation) was subsequently tested. An increase in protein proportion in the emulsifier was found to inhibit proportionally the oxidative instability of the emulsions, as evaluated by the determination of both primary (conjugated diene and lipid hydroperoxides) and secondary [thiobarbituric acid-reactive substances (TBARS)] oxidation products.     

Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure

The initial characteristics of emulsions and the rearrangement of the oil droplets in the film matrix during film drying, which defines its microstructure, has an important role in the physical properties of the emulsion-based films. The objective of this work was to study the effect of the microstructure (two droplet size distributions) and stability (with or without surfactant) of HPMC oil-in-water emulsions over physical properties of HPMC emulsion-based edible films. HPMC was used to prepare sunflower oil-in-water emulsions containing 0.3 or 1.0% (w/w) of oil with or without SDS, as surfactant, using an ultrasonic homogenizer. Microstructure, rheological properties and stability of emulsions (creaming) were measured. In addition, microstructure, coalescence of oil droplets, surface free energy, optical and mechanical properties and water vapor transfer of HPMC films were evaluated. Image analysis did not show differences among droplet size distributions of emulsions prepared at different oil contents; however, by using SDS the droplet size distributions were shifted to lower values. Volume mean diameters were 3.79 and 3.77μm for emulsions containing 0.3 and 1.0% without surfactant, respectively, and 2.72 and 2.71μm for emulsions with SDS. Emulsions formulated with 1.0% of oil presented higher stability, with almost no change during 5 and 3 days of storage, for emulsions with and without SDS, respectively. Internal and surface microstructure of emulsion-based films was influenced by the degree of coalescence and creaming of the oil droplets. No effect of microstructure over the surface free energy of films was found. The incorporation of oil impaired the optical properties of films due to light scattering of light. Addition of oil and SDS decreased the stress at break of the emulsion-based films. The replace of HPMC by oil and SDS produce a lower "amount" of network structure in the films, leading to a weakening of their structure. The oil content and SDS addition had an effect over the microstructure and physical properties of HPMC-based emulsions which lead to different microstructures during film formation. The way that oil droplets were structured into the film had an enormous influence over the physical properties of HPMC films.     

Bacteria-induced de-emulsification of oil-in-water petroleum emulsions

Summary Nocardia amarae has been shown to be a potent biological de-emulsifier of model oil-in-water emulsions and petroleum water-in-oil field emulsions. N. amarae is reported here to de-emulsify petroleum oil-in-water field emulsions. Parameters affecting the growth and the de-emulsifying ability of this bacterium have been examined. Bacteria-induced de-emulsifying activity could be useful in clarifying tailings ponds and sludges.     

Stabilization of water-in-oil emulsion by <Emphasis Type="Italic">Rhodococcus opacus</Emphasis> B-4 and its application to biotransformation

Rhodococcus opacus B-4, which has recently been isolated as an organic solvent-tolerant bacterium, stabilized water-in-oil (w/o) emulsions by inhibition of droplet coalescence when the cells were dispersed in 90% (v/v) organic solvents. Confocal microscopy revealed that many bacterial cells assembled at the interface between oil and water droplets, though free cells were also detectable at the inside of water droplets. Bacterial cells in the w/o emulsion were capable of utilizing both a water-soluble (glucose) and an oil-soluble substrate (oleic acid) as an energy source. Availability of the w/o emulsion as an immobilized cell system in organic solvents was demonstrated using production of indigo from indole and production of o-cresol from toluene as model conversions. When glucose and oleic acid were simultaneously supplied as energy sources, the w/o emulsion culture of R. opacus B-4 produced indigo and o-cresol at levels of 0.217 and 2.12 mg ml⁻¹, respectively, by 12 h.     

Reduced cytotoxicity of polyhexamethylene biguanide hydrochloride (PHMB) by egg phosphatidylcholine while maintaining antimicrobial efficacy

Liposomes or oil-in-water emulsions containing egg yolk phosphatidylcholine (EPC) were combined with aqueous polyhexamethylene biguanide hydrochloride (PHMB). The bactericidal activity of these preparations against Pseudomonas aeruginosa and Staphylococcus aureus as well as their cytotoxicity on cultured murine fibroblasts (L929 cells) was then assayed for either 30 min or 60 min in the presence of cell culture medium containing 10% fetal bovine serum as surrogate for wound fluid. We used two assay designs: in the first bactericidal activity and cytotoxicity were determined in separate experiments; in the second both were determined in one experiment. Combining PHMB and EPC containing o/w emulsions or liposomes protects mammalian cells without neutralizing the antiseptic effect. From all tested combinations the o/w emulsions containing 0.05% PHMB proved to be superior in this respect to the aqueous preparation.     

Stability of the oil-in-water type triacylglycerol emulsions

Lipid emulsions with saturated triacylglycerols (TAGs) with 4 to 10 carbons in each acyl chain were prepared to study how the oil component alters the stability of the lipid emulsions when phosphatidylcholines were used as emulsifiers. The average droplet size of the emulsions became smaller as the chain length of the TAG increased. For a given oil, emulsion with smaller droplets was formed with an emulsifier having higher HLB value. The influence of HLB values on the droplet size was biggest for the tributyrin (C4) emulsions. For the tricaprylin (C8) emulsions, droplet size was identical at given emulsifier concentrations regardless of HLB values. The HLB value and the concentration of the emulsifiers also affect the droplet size of the emulsions. The emulsions with smaller average droplet size were more stable than with bigger size for 20 days. The oil and water (o/w) interfacial tension is inversely proportional to the initial droplet size of the emulsion.     

Growth of food-borne pathogenic bacteria in oil-in-water emulsions: II—Effect of emulsion structure on growth parameters and form of growth

The growth rates and yields of Listeria monocytogenes and Yersinia enterocolitica were determined in liquid culture media, and in model oil-in-water emulsions that contained 30, 70 or 83% (v/v) hexadecane. In emulsions with a mean droplet size of 2 μm containing 83% (v/v) hexadecane, the growth of both organisms resulted in decreased yields. Additionally, in these emulsions adjusted to pH 5·0 or 4·4 the growth rate of L. monocytogenes was significantly less than in other model systems which had an aqueous phase of equivalent chemical composition. Microscopic examination of the 83% (v/v) emulsion showed that its microstructure immobilized the bacteria, which were constrained to grow as colonies. Bacteria behaved similarly in model emulsions of either hexadecane or sunflower oil. Manipulation of the droplet size distribution of the emulsions changed the form and rate of growth of bacteria within them.     

A novel fiber-optic photometer for in situ stability assessment of concentrated oil-in-water emulsions

The purpose of this research was to evaluate a novel fiberoptic photometer for its ability to monitor physical instabilities occurring in concentrated emulsions during storage. For this, the fiber-optic photometer was used to measure transmission of oil-in-water emulsions stabilized with hypromellose (HPMC) as a function of oil volume fraction and droplet size distribution (DSD). To detect physical instabilities like creaming and coalescence, the transmissivity of the samples was studied at 2 different hight levels over a certain period of time. The corresponding droplet size distributions were determined by laser diffraction with PIDS. Transmissivity was found to depend on the number of dispersed droplets and thus is sensitive to both the variation of phase volume fraction as well as the emulsions droplet size distribution. At constant DSD, light transmission decreased linearly with increasing oil content within a large interval of phase volume fractions from 0.01 to 0.3. At constant phase volume fraction, an increase in droplet size increased light transmission. Investigation of creaming on emulsions with different droplet size distributions showed changes in the initial delay times and creaming velocities. In contrast to creaming phenomenon coalescence can be identified by height independent changes of the transmissivity. In conclusion, transmissivity of oil-in-water emulsions observed by the novel fiber-optic photometer is sensitive to phase volume fraction, droplet size distribution, and thus can be used as a tool for stability studies on concentrated emulsions. Published: August 31, 2007     

Whey Protein/Polysaccharide-Stabilized Emulsions: Effect of Polymer Type and pH on Release and Topical Delivery of Salicylic Acid

Emulsions are widely used as topical formulations in the pharmaceutical and cosmetic industries. They are thermodynamically unstable and require emulsifiers for stabilization. Studies have indicated that emulsifiers could affect topical delivery of actives, and this study was therefore designed to investigate the effects of different polymers, applied as emulsifiers, as well as the effects of pH on the release and topical delivery of the active. O/w emulsions were prepared by the layer-by-layer technique, with whey protein forming the first layer around the oil droplets, while either chitosan or carrageenan was subsequently adsorbed to the protein at the interface. Additionally, the emulsions were prepared at three different pH values to introduce different charges to the polymers. The active ingredient, salicylic acid, was incorporated into the oil phase of the emulsions. Physical characterization of the resulting formulations, i.e., droplet size, zeta potential, stability, and turbidity in the water phase, was performed. Release studies were conducted, after which skin absorption studies were performed on the five most stable emulsions, by using Franz type diffusion cells and utilizing human, abdominal skin membranes. It was found that an increase in emulsion droplet charge could negatively affect the release of salicylic acid from these formulations. Contrary, positively charged emulsion droplets were found to enhance dermal and transdermal delivery of salicylic acid from emulsions. It was hypothesized that electrostatic complex formation between the emulsifier and salicylic acid could affect its release, whereas electrostatic interaction between the emulsion droplets and skin could influence dermal/transdermal delivery of the active.     

Perinuclear positioning of endosomes can affect PS-ASO activities

Phosphorothioate (PS) modified antisense oligonucleotide (ASO) drugs that act on cellular RNAs must enter cells and be released from endocytic organelles to elicit antisense activity. It has been shown that PS-ASOs are mainly released by late endosomes. However, it is unclear how endosome movement in cells contributes to PS-ASO activity. Here, we show that PS-ASOs in early endosomes display Brownian type motion and migrate only short distances, whereas PS-ASOs in late endosomes (LEs) move linearly along microtubules with substantial distances. In cells with normal microtubules and LE movement, PS-ASO-loaded LEs tend to congregate perinuclearly. Disruption of perinuclear positioning of LEs by reduction of dynein 1 decreased PS-ASO activity, without affecting PS-ASO cellular uptake. Similarly, disruption of perinuclear positioning of PS-ASO-LE foci by reduction of ER tethering proteins RNF26, SQSTM1 and UBE2J1, or by overexpression of P50 all decreased PS-ASO activity. However, enhancing perinuclear positioning through reduction of USP15 or over-expression of RNF26 modestly increased PS-ASO activity, indicating that LE perinuclear positioning is required for ensuring efficient PS-ASO release. Together, these observations suggest that LE movement along microtubules and perinuclear positioning affect PS-ASO productive release.     

Solid state biosurfactant production in a fixed-bed column bioreactor

Biosurfactants are surface active substances which reduce interfacial tension and are produced or excreted at the microbial cell surface. We evaluated the biosurfactant production by Aspergillus fumigatus and Phialemonium sp. in solid state processes using fixed-bed column reactors. We evaluated two media, rice husks alone (simple support) and rice husks plus defatted rice bran (complex support), both enriched with either soy oil or diesel oil. The highest water-in-oil emulsifying activity (EAw/o) obtained was 7.36 EU g(-1) produced by A. fumigatus growing on complex support enriched with soy oil and supplied with air at a rate of 60 mL g(-1) h(-1), while Phialemonium sp. had a maximum production of 6.11 EU g(-1) using the simple support with diesel oil and an aeration rate of 120 mL g(-1) h(-1). The highest oil-in-water emulsifying activity (EAo/w) was 12.21 EU g(-1) produced by Phialemonium sp. on the complex support enriched with diesel oil and at an aeration rate of 60 mL g(-1) h(-1), while A. fumigatus produced a maximum EAo/w of 10.98 EU g(-1) when growing on the complex support with no additional carbon source and an aeration rate of 60 mL g(-1) 1 h(-1).     

Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions

Natural emulsifiers, particularly those extracted from plants, are highly wanted by food industry to meet consumers demand for clean label food and beverage products. The potential utilization of soy lecithin as an emulsifier in model coffee creamer was investigated in this study. The model oil-in-water (O/W) emulsions consisted of 10 wt% medium chain triglyceride were stabilized using either 1% or 5% soy lecithin (pH 7.0). The O/W emulsions were of whitish milky color (L*?=?88–92) and were able to whiten black coffee solutions (L* from 5.5 for black coffee to 44–56 for white coffees). Model O/W emulsions with smaller mean droplet diameters (0.11 to 1.09 μm), higher surface potentials (ζ?=??62 to ?72 mV), and better stabilities in hot coffee were fabricated using higher lecithin levels because there was more emulsifier to coat the oil droplet surfaces. Alteration of the electrostatic interactions in the model O/W emulsions (5% lecithin) by pH adjustment or calcium addition led to droplet aggregation under certain conditions, which was attributed to charge reduction by protonation of lecithin head groups and electrostatic screening by counter-ion accumulation and ion-binding. In particular, phase separation of the model creamer occurred at pH value around 4.5 when the system was acidified at a slow rate. Overall, this study suggests that lecithin-stabilized O/W emulsions may become unstable in coffee solutions with high acidity or calcium levels. The information obtained from this study provides insights on the use of plant-based emulsifiers in commercial food and beverage systems.     

Adjuvant activity of water-insoluble surfactants

A series of cationic amine and diamine surfactants, nonionic surfactants, and traditional vaccine adjuvants were compared for capacity to induce serum IgG antibody. With one exception, none of the aliphatic primary, secondary, tertiary or quaternary amines or diamines exhibited adjuvant activity beyond that of the dilute hexadecane emulsion vehicle nor was a structure-activity relationship determined. Avridine, a lipoidal diamine, potentiated the antibody response, but not the level of some nonionic surfactant adjuvants or Freund's adjuvants. Among the nonionic surfactants, T1501 tetronic block copolymer, trehalose dimycolate, sorbitan trioleate, and glycerol trioleate were equivalent (P greater than 0.05) to Freund's complete adjuvant in their capacity to stimulate antibody. The latter two surfactants have not been reported previously. The results suggest that certain nonionic surfactants in dilute oil-in-water emulsions are effective replacements for Freund's adjuvants. Such adjuvant emulsions are easily prepared, easily injected and do not produce the grossly adverse reaction observed with Freund-type water-in-oil emulsions.     

Developing an emulsion model system containing canthaxanthin biosynthesized by Dietzia natronolimnaea HS-1

An acceptable strategy to incorporate canthaxanthin (CX) as a natural colorant into products is by means of oil-in-water emulsions. The used CX in this study was produced by bacterium Dietzia natronolimnaea HS-1 using a batch bioreactor system. A central composite rotatable design-response surface methodology (CCRD-RSM) consisting of three-factored factorial design with five levels was applied for analysis of the results to obtain the optimal formulation of emulsions. Three independent variables including fenugreek gum (FG, 0.2-0.5%, w/w), coconut oil (CO, 6-10%, w/w), and CO/CX ratio (10:1-50:1) were transformed to coded values and second-order polynomial models was developed to predict the responses (p<0.0001). The studied independent variables were the stability, viscosity and droplet size properties such as volume-weighted mean diameter (D(43)), specific surface area (S(v)) and polydispersity index (PDI) of emulsions. The 3-D response surface plot derived from the mathematical models was used to determine the optimal conditions. Main emulsion components under the optimum conditions ascertained presently by RSM: 50:1 CO/CX ratio, 0.49% (w/w) FG content and 6.28% (w/w) CO concentration. At this optimum point, stability, viscosity, D(43), S(v) and PDI were 90.6%, 0.0118Pas, 0.595μm, 12.03m(2)/ml and 1.380, respectively.     

Thematic Review Series: Recent Advances in the Treatment of Lysosomal Storage Diseases: Niemann-Pick C disease and mobilization of lysosomal cholesterol by cyclodextrin

Niemann-Pick type C (NPC) disease is a lysosomal storage disease in which endocytosed cholesterol becomes sequestered in late endosomes/lysosomes (LEs/Ls) because of mutations in either the NPC1 or NPC2 gene. Mutations in either of these genes can lead to impaired functions of the NPC1 or NPC2 proteins and progressive neurodegeneration as well as liver and lung disease. NPC1 is a polytopic protein of the LE/L limiting membrane, whereas NPC2 is a soluble protein in the LE/L lumen. These two proteins act in tandem and promote the export of cholesterol from LEs/Ls. Consequently, a defect in either NPC1 or NPC2 causes cholesterol accumulation in LEs/Ls. In this review, we summarize the molecular mechanisms leading to NPC disease, particularly in the CNS. Recent exciting data on the mechanism by which the cholesterol-sequestering agent cyclodextrin can bypass the functions of NPC1 and NPC2 in the LEs/Ls, and mobilize cholesterol from LEs/Ls, will be highlighted. Moreover, the possible use of cyclodextrin as a valuable therapeutic agent for treatment of NPC patients will be considered.     

Hydrophobically modified alginate for emulsion of oil in water

Dodecanol was covalently coupled to sodium alginate (NaAlg) via ester functions using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC-HCl) as a coupling reagent to provide an amphiphilic dodecanol alginate (DA) for subsequent use in oil-in-water (O/W) emulsion application. The structure of DA was confirmed by FT-IR spectrometry. The stability of the emulsions prepared with different concentrations (0.3-1.2 wt%) of DA or 1.0 wt% NaAlg was evaluated by measuring droplet size, microstructure, viscosity and creaming. The results showed that the emulsions containing 1.0 wt% NaAlg, 0.3 and 0.5 wt% DA were unstable and the emulsions containing 0.8-1.2 wt% DA presented better stability during storage.