Heat-Induced Whey Protein Gels: Effects of pH and the Addition of Sodium Caseinate

The effects of pH (6.7 or 5.8), protein concentration and the heat treatment conditions (70 or 90 °C) on the physical properties of heat-induced milk protein gels were studied using uniaxial compression, scanning electron microscopy, differential scanning calorimetry, and water-holding capacity measurements. The systems were formed from whey protein isolate (10–15% w/v) with (5% w/v) or without the addition of caseinate. The reduction in pH from 6.7 to 5.8 increased the denaturation temperature of the whey proteins, which directly affected the gel structure and mechanical properties. Due to this increase in the denaturation temperature of the β-lactoglobulin and α-lactalbumin, a heat treatment of 70 °C/30 min did not provide sufficient protein unfolding to form self-supporting gels. However, the presence of 5% (w/v) sodium caseinate decreased the whey protein thermo stability and was essential for the formation of self-supporting gels at pH 6.7 with heat treatment at 70 °C/30 min. The gels formed at pH 6.7 showed a fine-stranded structure, with great rigidity and deformability as compared to those formed at pH 5.8. The latter had a particulate structure and exuded water, which did not occur with the gels formed at pH 6.7. The addition of sodium caseinate led to less porous networks with increased gel deformability and strength but decreased water exudation. The same tendencies were observed with increasing whey protein concentration.     

Oxycellulose Beads with Drug Exhibiting pH-Dependent Solubility

The aim of this study was to develop novel hydrogel-based beads and characterize their potential to deliver and release a drug exhibiting pH-dependent solubility into distal parts of gastrointestinal (GI) tract. Oxycellulose beads containing diclofenac sodium as a model drug were prepared by the ionotropic external gelation technique using calcium chloride solution as the cross-linking medium. Resulting beads were characterized in terms of particle shape and size, encapsulation efficacy, swelling ability and in vitro drug release. Also, potential drug–polymer interactions were evaluated using Fourier transform infrared spectroscopy. The particle size was found to be 0.92–0.96 mm for inactive (oxycellulose only) and 1.47–1.60 mm for active (oxycellulose–diclofenac sodium) beads, respectively. In all cases, the sphericity factor was between 0.70 and 0.81 with higher values observed for samples containing higher polymer and drug concentrations. The swelling of inactive beads was found to be strongly influenced by the pH and composition (i.e. Na⁺ concentration) of the selected media (simulated gastric fluid vs. phosphate buffer pH 6.8). The encapsulation efficiency of the prepared particles ranged from 58% to 65%. Results of dissolution tests showed that the drug loading inside of the particles influenced the rate of its release. In general, prepared particles were able to release the drug within 12–16 h after a lag time of 4 h. Fickian diffusion was found as the predominant drug release mechanism. Thus, this novel particulate system showed a good potential to deliver drugs specifically to the distal parts of the human GI tract.     

Stability of Biopolymer Particles Formed by Heat Treatment of β-lactoglobulin/Beet Pectin Electrostatic Complexes

The purpose of this study was to examine the stability of biopolymer particles formed by heating electrostatic complexes of β-lactoglobulin and sugar beet pectin together (pH 5, 80 °C for 15 min). The effects of electrostatic interactions on the formation and stability of the particles were investigated by incorporation of different salt levels (0 to 200 mM NaCl) during the preparation procedure. Biopolymer particles were characterized by turbidity, electrophoretic mobility, dynamic light scattering, and visual observance. Salt inclusion (≥25 mM) prior to heating β-lactoglobulin/pectin complexes led to the formation of large biopolymer particles (d > 1,000 nm) that rapidly sedimented, but salt inclusion after heating (0 to 200 mM) led to the formation of biopolymer particles that remained relatively small (d < 350 nm) and were stable to sedimentation. The biopolymer particles formed in the absence of salt remained stable over a wide range of pH values (e.g., pH 3 to 7 in the presence of 200 mM NaCl). These biopolymer particles may therefore be suitable for application in a number of food products as delivery systems, clouding agents, or texture modifiers.     

A Model for Calcium Permeation into Small Intestine

An in vitro model was used to simulate the intestinal permeation of calcium ions depending on the type of salt (carbonate, fumarate, citrate, or gluconate), its concentration (1.0, 2.5, 5.0, or 10 mM/l), and pH (1.3, 4.2, 6.2, or 7.5). To simulate the conditions for calcium permeation in a patient in a fasting state, the solutions were placed in contact with segments of small intestine of pig: stomach, duodenum, jejunum, and ileum. The percent permeation, its rate, and half-time were measured in each case. In all cases, the maximum permeation was seen at 1 mM concentration, depending on pH: 100% for carbonate at pH 1.3; 82% for fumarate, pH 6.2; 79.5% for citrate at pH 4.2, and 81% for gluconate at pH 7.4. The maximum rate of permeation (% h⁻¹) was also observed at 1 mM: 2.16 for carbonate at pH 1.3, 0.29 for fumarate at pH 6.2, 0.26 for citrate at pH 4.2, and 0.28 for gluconate at pH 7.4. The shortest half-time permeation (t _1/2, h) for 1 mM solutions depended also on pH (in parentheses): carbonate 0.3 (1.3), fumarate 2.4 (6.2), citrate 2.6 (4.2), and gluconate 2.5 (7.4). The results suggest that calcium carbonate and citrate can be recommended to patients with normal gastric acidity and hyperacidity while fumarate and gluconate to patients with hypoacidity.     

Synergistic biodegradation of pentachlorophenol by <Emphasis Type="Italic">Bacillus cereus</Emphasis> (DQ002384), <Emphasis Type="Italic">Serratia marcescens</Emphasis> (AY927692) and <Emphasis Type="Italic">Serratia marcescens</Emphasis> (DQ002385)

The consortium of Bacillus cereus (DQ002384), Serratia marcescens (AY927692) and Serratia marcescens (DQ002385) were used for pentachlorophenol (PCP) degradation. The consortia showed better overall removal efficiencies than single strains by utilization of PCP as a carbon and energy source confirmed by pH dependent dye indicator bromocresol purple (BCP) in mineral salt media (MSM). Mixed culture was found to degrade up to 93% of PCP (300 mg/l) as compared to single strains (62.75–90.33%), at optimized conditions (30 ± 1°C, pH 7 ± 0.2, 120 rpm) at 168 h incubation. PCP degradation was also recorded at 20°C (62.75%) and 37°C (83.33%); pH 6 (70%) and pH 9 (75.16%); 50 rpm (73.33%) and 200 rpm (91.63%). The simultaneous release of chloride ion up to 90.8 mg/l emphasized the bacterial dechlorination in the medium. GC–MS analysis revealed the formation of low molecular weight compound, i.e., 6-chlorohydroxyquinol, 2,3,4,6-tetrachlorophenol and tetrachlorohydroquinone, from degraded sample as compared to control.     

Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein

Casein is a group of milk proteins with high nutritional value, and the exploitation of its techno-functional potentials has been investigated for decades. In this study, acid casein powder was dissolved in 0.1 mol/L phosphate buffers with different pH, resulting in casein solutions with pH 5.9, 6.6 and 7.3. During preparation and storage (40 °C) of the samples, casein hydrolysis was observed in size exclusion chromatography and gel electrophoresis. The degree of hydrolysis increased with increasing pH, and treatment of casein with commercial plasmin resulted in similar polypeptides, suggesting that the hydrolysis was caused by residual indigenous plasmin present in the acid casein powder. Most polypeptides could be cross-linked by microbial transglutaminase, except for one particular fraction which appeared at constant intensity in the chromatograms. The stiffness of acid-induced gels as determined in small amplitude oscillatory shear rheology decreased with increasing degree of hydrolysis, and was also lower for cross-linked samples when the preceding casein hydrolysis was more pronounced. Enzymatic cross-linking increased the resistance of casein against plasmin-related hydrolysis, presumably because of the resulting lysine modification. However, one particular fraction of polypeptides was released by hydrolysis in spite of cross-linking, suggesting that they did not contain lysine residues that are susceptible for mTGase. The results indicate that plasmin-related hydrolysis should be taken into account for the application of acid casein or sodium caseinate as additive in food design.

     

Extrusion of Sodium Ions by Barley Roots: III. The Effect of High Salinity on Long-distance Sodium Ion Transport

The quantity of sodium transported to the shoots of intact barleyplants was stimulated by 0·5 mM ouabain when the sodiumchloride level of the bathing medium was below 100 mM. At sodiumchloride concentrations of 100 mM or more this ouabain-stimulatedsodium transport was not observed. Equiosmotic mannitol, equimolarpotassium chloride or equivalent calcium chloride solutionsdid-not affect the ouabain-stimulated sodium transport froma basic medium containing 10 mM sodium chloride. It is suggestedthat under the present experimental conditions the increasedsodium uptake by the root cells at sodium chloride concentrationsof 100 mM or more masks the extrusion process.     

Synthesis and Characterization of Pectin/PVP Hydrogel Membranes for Drug Delivery System

The purpose of the present study was to develop and design pectin and polyvinyl pyrrolidone (PVP) blended hydrogel membranes (PEVP), with different pectin: PVP ratios (1:0.2, 1:0.4, 1:0.6, 1:0.8 and 1:1 w/w), which were prepared by using a conventional solution casting technique. An attempt has been made to characterize the hydrogel membranes by various instrumental techniques like, FTIR (Fourier transform infrared) spectroscopy, X-ray diffraction (XRD), Differential scanning calorimetry (DSC), tensile strength test and scanning electron microscopy (SEM). The release patterns of the drug (salicylic acid) from the hydrogel membrane were done in three different release mediums (pH 1.4, pH 7.4 and distilled water) and samples were analyzed spectrophotometrically at 294 nm wavelength on a UV Vis spectrophotometer. MTT assay was done to ensure cytocompatibility of the pectin/PVP hydrogel membranes using B16 melanoma cells. FTIR spectroscopy indicated the presence of secondary amide (I) absorption bands. The XRD study shows decrease in crystallinity of the hydrogel membranes with increase in PVP ratio. DSC study shows an increase in T _g of pectin after blending with PVP. It was found that tensile strength increases with increasing PVP ratios in the hydrogel membranes. The prepared hydrogel membranes were found to be biocompatible with B16 melanoma cells.     

Putrescine–polysaccharide conjugates as transglutaminase substrates and their possible use in producing crosslinked films

Putrescine (1,4-diaminobutane) was covalently linked to alginate and low-methoxyl pectin to synthesize new aminated polysaccharides. Both putrescine–pectin and –alginate conjugates, although the latter at higher concentrations, were found to be able to act as effective acyl acceptor transglutaminase substrates in vitro using both dimethylated casein and soy flour proteins as acyl donors. Monodansylcadaverine, a well known acyl acceptor transglutaminase substrate, dose-dependently counteracted the covalent binding of the aminated polysaccharides to the proteins. Putrescine–pectin conjugate was also tested to prepare, in combination with soy flour proteins, edible films in the presence of purified microbial transglutaminase. Characterization of the enzymatically crosslinked films showed a significant decreased water vapor permeability, with respect to the ones obtained with non-aminated pectin in the presence of transglutaminase, as well as improved mechanical properties, such as high extensibility. Possible biotechnological applications of hydrocolloid films containing putrescine–polysaccharide derivatives enzymatically crosslinked to proteins were suggested.     

Caseins are cross-linked through their ester phosphate groups by colloidal calcium phosphate

Artificial casein micelles were prepared by adding 30 mM calcium, 22 mM phosphate and 10 mM citrate to sodium caseinate solutions, and the content of the casein aggregates cross-linked by colloidal calcium phosphate was determined by high-performance gel chromatography on a TSK-GEL G4000SW column in the presence of 6 M urea. The content of the casein aggregates cross-linked by colloidal calcium phosphate in artificial whole casein micelles was 48% of total casein, and their relative casein composition determined by high-performance ion-exchange chromatography was 53.1% for alpha s1-casein, 15.8% for alpha s2-casein, 31.1% for beta-casein and 0% for kappa-casein. The order of cross-linking by colloidal calcium phosphate agreed with that of the ester phosphate content of casein constituents. The content of the casein aggregates cross-linked by colloidal calcium phosphate was higher in alpha s1-kappa-casein micelles than in beta-kappa-casein micelles. kappa- and gamma-caseins and dephosphorylated alpha s1-casein were not cross-linked by colloidal calcium phosphate. Although kappa-casein was not cross-linked, chemically phosphorylated kappa-casein, of which the average phosphate content was 8.5 per molecule, was cross-linked. It is concluded that caseins are cross-linked through their ester phosphate groups by colloidal calcium phosphate.     

Changes in Colloidal Properties of Oil in Water Emulsions Stabilized with Sodium Caseinate Observed by Acoustic and Electroacoustic Spectroscopy

Sodium caseinate is a commonly used emulsifier in foods, as it adsorbs on the surface of oil droplets and stabilizes them via electrostatic and steric stabilization, forming a polyelectrolyte layer at the interface. Since the protein interface is affected by varying environmental conditions such as pH, ionic strength, concentration of unadsorbed polymers, these emulsions are prone to a variety of destabilization mechanisms. The objective of the present work was to observe the destabilization of sodium caseinate stabilized oil in water emulsions using electroacoustic spectroscopy. This technique can be utilized for the characterization of concentrated colloidal systems in situ, without dilution. The electroacoustic and ultrasonic properties of soy oil in water emulsions were determined for sodium caseinate stabilized emulsions under conditions known to cause destabilization. Ultrasonic attenuation and electrophoretic mobility (ζ-potential) could clearly follow the changes occurring in the emulsion droplets, under minimal sample disruption. This is critical for these systems in a very fragile, metastable state. The emulsions were stable to the addition of high methoxyl pectin (HMP) up to 0.1% HMP. Addition of free sodium caseinate induced depletion flocculation, causing a decrease in the attenuation and electrophoretic mobility measured. The presence of HMP limited depletion interactions. Acidification of the emulsion droplets resulted in a clear sol–gel transition, as shown by a steep increase in the particle size and a decrease in attenuation. Again, destabilization was limited by HMP addition. It was concluded that ultrasonics and electroacoustics are suitable techniques to understand the details of the destabilization processes occurring to food emulsions, measured in situ.     

Accessibility of Transglutaminase to Induce Protein Crosslinking in Gelled Food Matrices - Impact of Membrane Structure

Enzymes can be used as crosslinking agents to modify the physicochemical properties of food dispersions. However, little is known about the influence of complex interfacial structures on the enzymatic crosslinking rate, particularly in gelled network systems. In the current study, emulsions stabilized by different interfacial membranes (single protein vs. complex coacervates) were incorporated into a hydrogel matrix and then mixed with microbial transglutaminase (mTG) to assess the crosslinking capability. Emulsions stabilized by solely caseinate or coacervates composed of caseinate and beet pectin were fabricated by high shear blending and subsequently embedded into alginate beads. Various alginate (0.5–1.5 %) and CaCl₂ levels (50–500 mM) were used to modulate the hydrogel pore size and number of junction zones. Bradford assay revealed that mTG diffused into the beads, whereas ammonia (NH₃) measurements showed a decrease in NH₃ concentration with increasing alginate and CaCl₂ levels. Theoretical considerations demonstrated that the enzyme-promoted crosslinking is mainly influenced by both the pore size and the number of crosslinks within the network, whereas the interfacial structure had a minor impact on its substrate accessibility.     

Tyramine-modified pectins via periodate oxidation for soybean hull peroxidase induced hydrogel formation and immobilization

Pectin was modified by oxidation with sodium periodate at molar ratios of 2.5, 5, 10, 15 and 20 mol% and reductive amination with tyramine and sodium cyanoborohydride afterwards. Concentration of tyramine groups within modified pectin ranged from 54.5 to 538 μmol/g of dry pectin while concentration of ionizable groups ranged from 3.0 to 4.0 mmol/g of dry polymer compared to 1.5 mmol/g before modification due to the introduction of amino group. All tyramine-pectins showed exceptional gelling properties and could form hydrogel both by cross-linking of carboxyl groups with calcium or by cross-linking phenol groups with peroxidase in the presence of hydrogen peroxide. These hydrogels were tested as carriers for soybean hull peroxidase (SHP) immobilization within microbeads formed in an emulsion based enzymatic polymerization reaction. SHP immobilized within tyramine-pectin microbeads had an increased thermal and organic solvent stability compared to the soluble enzyme. Immobilized SHP was more active in acidic pH region and had slightly decreased K _m value of 2.61 mM compared to the soluble enzyme. After 7 cycles of repeated use in batch reactor for pyrogallol oxidation microbeads, immobilized SHP retained half of the initial activity.

     

Optimisation of entrapped activated carbon conditions to remove coloured compounds from winery wastewaters

The objective of this work was to study the entrapped conditions of activated carbon in calcium-alginate beads for the clarification of winery wastewaters. An incomplete 3³ factorial design was carried out to study the efficiency of activated carbon (0.5-2%); sodium alginate (1 - 5%); and calcium chloride (0.050 - 0.900 M), on the following dependent variables: colour reduction at 280, 465, 530 and 665 nm. The activated carbon and calcium chloride were the most influential variables in the colour reduction. Nearly 100% colour reductions were found for the wavelengths assayed when employing 2% of activated carbon, 5% of sodium alginate and intermediate concentrations of calcium chloride (0.475 M). Instead, other conditions like, 2% of activated carbon, 4% of sodium alginate and 0.580 M of calcium chloride can also give absorbance reductions close to 100%.     

A bacterial laccase from marine microbial metagenome exhibiting chloride tolerance and dye decolorization ability

Laccases are blue multicopper oxidases with potential applications in environmental and industrial biotechnology. In this study, a new bacterial laccase gene of 1.32 kb was obtained from a marine microbial metagenome of the South China Sea by using a sequence screening strategy. The protein (named as Lac15) of 439 amino acids encoded by the gene contains three conserved Cu²⁺-binding domains, but shares less than 40% of sequence identities with all of the bacterial multicopper oxidases characterized. Lac15, recombinantly expressed in Escherichia coli, showed high activity towards syringaldazine at pH 6.5–9.0 with an optimum pH of 7.5 and with the highest activity occurring at 45 °C. Lac15 was stable at pH ranging from 5.5 to 9.0 and at temperatures from 15 to 45 °C. Distinguished from fungal laccases, the activity of Lac15 was enhanced twofold by chloride at concentrations lower than 700 mM, and kept the original level even at 1,000 mM chloride. Furthermore, Lac15 showed an ability to decolorize several industrial dyes of reactive azo class under alkalescent conditions. The properties of alkalescence-dependent activity, high chloride tolerance, and dye decolorization ability make the new laccase Lac15 an alternative for specific industrial applications.     

Solution-Mediated Phase Transformation of Haloperidol Mesylate in the Presence of Sodium Lauryl Sulfate

Forming a salt is a common way to increase the solubility of a poorly soluble compound. However, the solubility enhancement gained by salt formation may be lost due to solution-mediated phase transformation (SMPT) during dissolution. The SMPT of a salt can occur due to a supersaturated solution near the dissolving surface caused by pH or other solution conditions. In addition to changes in pH, surfactants are also known to affect SMPT. In this study, SMPT of a highly soluble salt, haloperidol mesylate, at pH 7 in the presence of a commonly used surfactant, sodium lauryl sulfate (SLS), was investigated. Dissolution experiments were performed using a flow-through dissolution apparatus with solutions containing various concentrations of SLS. Compacts of haloperidol mesylate were observed during dissolution in the flow-through apparatus using a stereomicroscope. Raman microscopy was used to characterize solids. The dissolution of haloperidol mesylate was significantly influenced by the addition of sodium lauryl sulfate. In conditions where SMPT was expected, the addition of SLS at low concentrations (0.1–0.2 mM) reduced the dissolution of haloperidol mesylate. In solutions containing concentrations of SLS above the critical micelle concentration (CMC) (10–15 mM), the dissolution of haloperidol mesylate increased compared to below the CMC. The solids recovered from solubility experiments of haloperidol mesylate indicated that haloperidol free base precipitated at all concentrations of SLS. Above 5 mM of SLS, Raman microscopy suggested a new form, perhaps the estolate salt. The addition of surfactant in solids that undergo solution-mediated phase transformation can add complexity to the dissolution profiles and conversion.     

Evaluation of Chitosan/Alginate Beads Using Experimental Design: Formulation and <Emphasis Type="Italic">In Vitro</Emphasis> Characterization

Bovine serum albumin-loaded beads were prepared by ionotropic gelation of alginate with calcium chloride and chitosan. The effect of sodium alginate concentration and chitosan concentration on the particle size and loading efficacy was studied. The diameter of the beads formed is dependent on the size of the needle used. The optimum condition for preparation alginate–chitosan beads was alginate concentration of 3% and chitosan concentration of 0.25% at pH 5. The resulting bead formulation had a loading efficacy of 98.5% and average size of 1,501 μm, and scanning electron microscopy images showed spherical and smooth particles. Chitosan concentration significantly influenced particle size and encapsulation efficiency of chitosan–alginate beads (p < 0.05). Decreasing the alginate concentration resulted in an increased release of albumin in acidic media. The rapid dissolution of chitosan–alginate matrices in the higher pH resulted in burst release of protein drug.     

Effects of extracellular calcium and potassium on the sodium pump of rat adrenal glomerulosa cells

Because the activity of thesodium pump (Na-K-ATPase) influences the secretion of aldosterone, wedetermined how extracellular potassium (K_o) and calciumaffect sodium pump activity in rat adrenal glomerulosa cells. Sodiumpump activity was measured as ouabain-sensitive ⁸⁶Rb uptakein freshly dispersed cells containing 20 mM sodium as measured withsodium-binding benzofluran isophthalate. Increasing K_o from4 to 10 mM in the presence of 1.8 mM extracellular calcium (Ca_o) stimulated sodium pump activity up to 165% andincreased intracellular free calcium as measured with fura 2. Increasing K_o from 4 to 10 mM in the absence ofCa_o stimulated the sodium pump ~30% and did not increaseintracellular free calcium concentration ([Ca²⁺]_i). In some experiments, addition of1.8 mM Ca_o in the presence of 4 mM K_o increased[Ca²⁺]_i above the levels observed in theabsence of Ca_o and stimulated the sodium pump up to 100%.Ca-dependent stimulation of the sodium pump by K_o andCa_o was inhibited by isradipine (10 µM), a blocker of L-and T-type calcium channels, by compound 48/80 (40 µg/ml) andcalmidizolium (10 µM), which inhibits calmodulin (CaM), and by KN-62(10 µM), which blocks some forms of Ca/CaM kinase II (CaMKII).Staurosporine (1 µM), which effectively blocks most forms of proteinkinase C, had no effect. In the presence of A-23187, a calciumionophore, the addition of 0.1 mM Ca_o increased[Ca²⁺]_i to the level observed in the presenceof 10 mM K_o and 1.8 mM Ca_o and stimulated thesodium pump 100%. Ca-dependent stimulation by A-23187 and 0.1 mMCa_o was not reduced by isradipine but was blocked by KN-62.Thus, under the conditions that K_o stimulates aldosteronesecretion, it stimulates the sodium pump by two mechanisms: directbinding to the pump and by increasing calcium influx, which isdependent on Ca_o. The resulting increase in[Ca²⁺]_i may stimulate the sodium pump byactivating CaM and/or CaMKII.

     

Comparative study on the influence of dissolved oxygen control approaches on the microbial hyaluronic acid production of <Emphasis Type="Italic">Streptococcus zooepidemicus</Emphasis>

Three different dissolved oxygen (DO) control approaches were proposed to improve hyaluronic acid (HA) production: a three-stage agitation speed control approach, a two-stage DO control approach, and an oxygen vector perfluorodecalin (PFC) applied approach. In the three-stage agitation speed control approach, agitation speed was 200 rpm during 0–8 h, 400 rpm during 8–12 h, and 600 rpm during 12–20 h. In the two-stage DO control strategy, DO was controlled at above 10% during 0–8 h and at 5% during 8–20 h. In the PFC applied approach, PFC (3% v/v) was added at 8 h. HA production reached 5.5 g/L in the three-stage agitation speed control culture model, and 6.3 g/L in two-stage DO control culture model, and 6.6 g/L in the PFC applied culture model. Compared with the other two DO control approaches, the PFC applied approach had a lower shear stress and thus a higher HA production was achieved.