Relevant bibliographies by topics / Lecithin

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Academic literature on the topic 'Lecithin'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Lecithin"

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Arora, Harshika, Mitch D. Culler, and Eric A. Decker. "Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions." Foods 11, no. 7 (March 30, 2022): 1014. http://dx.doi.org/10.3390/foods11071014.

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Phosphatidylserine (PS) was shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high-PS enzyme-modified lecithin to be used along with α-tocopherol to extend the lag phase of oil-in-water emulsions stabilized using Tween 20. Phospholipase D from Streptomyces sp. and L-serine were used to modify lecithin to increase the PS concentration. Enzyme activity was optimized as a function of pH and temperature using high-phosphatidylcholine (PC) soybean, sunflower, or egg lecithins. Under optimal conditions, the final PS concentrations were 92.0 ± 0.01%, 88.0 ± 0.01%, and 63.0 ± 0.02% for high-PC soybean, sunflower, and egg lecithins, respectively. α-Tocopherol (3.0 µmol/kg emulsion) alone increased the lag phase of hydroperoxide and hexanal lag phases by 3 and 4 days compared to the control. Phospholipase-D-modified high-PS soy lecithin increased hydroperoxide and hexanal lag phases by 3 and 4 days, respectively. The addition of phospholipase-D-modified high-PS sunflower and egg lecithin did not have any considerable effects on lag phases compared to the control. The combination of phospholipase-D-modified high-PS lecithins (15.0 µmol/kg emulsion) and α-tocopherol (3.0 µmol/kg emulsion) increased the antioxidant activity of α-tocopherol, increasing the hydroperoxide and hexanal lag phase by 6 and 9 days for soy, 5 and 7 days for sunflower, and 4 and 6 days for egg lecithin, respectively. All phospholipase-D-modified high-PS lecithin–tocopherol combinations resulted in synergistic antioxidant activity (interaction index > 1.0), except for α-tocopherol and high-PS egg lecithin, which showed an additive effect. This research showed that the combination of enzyme-modified high-PS lecithin and α-tocopherol could be an effective and commercially viable clean label antioxidant strategy to control lipid oxidation in emulsions.
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Tiruppathi, Chinnaswamy, David H. Alpers, and Bellur Seetharam. "Interaction of Intestinal Disaccharidases with Phospholipids." Journal of Pediatric Gastroenterology and Nutrition 4, no. 6 (December 1985): 965–70. http://dx.doi.org/10.1002/j.1536-4801.1985.tb08994.x.

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Although the rat intestinal brush border disaccharidases are the most easily solubilized protein components, the nature of the lipid‐protein interactions in the membrane is incompletely understood. Phospholipid vesicles were prepared using the lecithin fraction from brush border membranes and synthetic lecithins. Addition of cholesterol to brush border lecithins enhanced the binding of disaccharidases, but not of alkaline phosphatase. The addition of cholesterol to synthetic lecithin vesicles enhanced the binding of disaccharidases only when added above the transition temperature of the lecithin used. The maximal effect occurred at an equimolar ratio of lecithin to cholesterol. Binding of disaccharidases to phospholipid vesicles was independent of charge or the nature of the polar head group, and the enzyme was inserted so that the catalytic domain was excluded from the lipid matrix. These results demonstrate that membrane attachment of disaccharidases is hydrophobic, involving primarily fatty acyl chains and an interaction with cholesterol. The membrane interaction does not seem to affect enzyme activity.
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OCHI, Hidenori, Susumu TAZUMA, and Goro KAJIYAMA. "Lecithin hydrophobicity modulates the process of cholesterol crystal nucleation and growth in supersaturated model bile systems." Biochemical Journal 318, no. 1 (August 15, 1996): 139–44. http://dx.doi.org/10.1042/bj3180139.

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The present study was performed to determine whether the degree of lecithin hydrophobicity regulates bile metastability and, therefore, affects the process of cholesterol crystallization. Supersaturated model bile (MB) solutions were prepared with an identical composition on a molar basis (taurocholate/lecithin/cholesterol, 73:19.5:7.5; total lipid concentration 9 g/dl) except for the lecithin species; egg yolk phosphatidylcholine, soybean phosphatidylcholine, 1-palmitoyl-2-linoleoyl-sn-phosphatidylcholine, dilinoleoyl phosphatidylcholine and dipalmitoyl phosphatidylcholine. Each MB solution was incubated and sequentially examined. Video-enhanced contrast microscopy demonstrated that the rate of vesicular aggregation and fusion correlated with the degree of lecithin hydrophobicity, and that the rate of cholesterol crystal nucleation correlated with the degree of lecithin hydrophilicity. In MBs containing less hydrophobic lecithin, needle-like crystals developed and transformed into mature plate-like crystals, whereas classical plate-like crystals were consistently observed in MBs composed of hydrophobic lecithin. Laser-diffraction particle size analysis demonstrated that the increase in lecithin hydrophobicity enlarged the vesicle dimension, enhancing its cholesterol-holding capacity. Correlation between vesicular cholesterol packing density and lecithin hydrophobicity suggests that the process of bile cholesterol nucleation and growth is regulated, in part, by acyl chain unsaturation in lecithin. Since the composition of biliary lecithins is responsive to dietary manipulations, this study provides new insights into the prevention of cholesterol gallstones.
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Lisovaya, Ekaterina, Elena Viktorova, Mariet Zhane, Olga Vorobyova, and Elena Velikanova. "Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality." BIO Web of Conferences 34 (2021): 06009. http://dx.doi.org/10.1051/bioconf/20213406009.

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Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value, is an urgent task. The article presents research of the peculiarities of vegetable lecithins chemical composition for the development of a method for determining their acid value using the pulsed nuclear magnetic relaxation (NMR) method. It was found that the studied lecithins differ significantly in the content of individual phospholipid groups exhibiting acidic properties. As a result of the research of the fatty acid composition of the lecithins acetone-soluble fractions, it was found that the highest total content of monounsaturated fatty acids is a characteristic of sunflower oleic type lecithins (81.3 %) and rapeseed lecithins (66.3 %), and polyunsaturated fatty acids – sunflower linoleic type lecithins (63.6 %) and soybean lecithins (67.7 %). Researches of the NMR characteristics of lecithins with the introduction of carbon tetrachloride (CCl4) have been carried out. It was found that the redistribution of component composition in the “lecithin-CCl4” system occurs at different ratios for each type of lecithin, which is due to their chemical composition peculiarities.
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Castejon, Letícia Vieira, Eduardo Santos Almeida, Vinícius Salgado Cardoso, Kássia Graciele dos Santos, and José Roberto Delalibera Finzer. "Characteristics of the Milk Powder Particles Lecithinated." Materials Science Forum 899 (July 2017): 167–72. http://dx.doi.org/10.4028/www.scientific.net/msf.899.167.

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The process of adding soy lecithin to milk (lecithination), followed by the agglomeration stage and drying, are the goal to increase the powder dispersion in water. This work studies the physical characteristics of milk lecithinated by the addition of raw and clarified lecithins with hydrogen peroxide, which was dried by lyophilization. The main objective was to compare the behavior between the particles of powdered milk, added 0.4% (w/v), 0.8% (w/v) and 1.0% (w/v) lecithin raw and clarified. The amount of added soy lecithin was determined on the basis of dry matter content of the full UHT milk used in the experiment. Lecithinated of fluid milk samples were put on aluminum forms and frozen by contact with liquid nitrogen and were placed inside the lyophilizer chamber. The lyophilization stage was carried out for approximately 7 hours under vacuum of 460 mmHg and temperature of -38 ° C. Dried samples were fragmented in porcelain pestle and kept in oven at 40°C until analyses. The powder milk added with lecithin clarified had shorter wettability to the concentration of 1.0% (w/v), the lowest percentage of retained insoluble after solubilization in water and the micrographs of the powder showed that most adding more clarified formed lecithin agglomerates of the milk powder added lecithin raw. So, the lecithin clarified give improvements in the particles for the milk added.
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Lehri, Deepali, Nilima Kumari, Rajinder Pal Singh, and Vinay Sharma. "Composition, production, physicochemical properties and applications of lecithin obtained from rice (Oryza sativa L.) - A review." Plant Science Today 6, sp1 (December 31, 2019): 613–22. http://dx.doi.org/10.14719/pst.2019.6.sp1.682.

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Rice bran oil is a rich source of lecithin and has many beneficial effects on human health. Apart from phospholipids (1-2%), different nutrients like ?-oryzanol, ferulic acid, phytosterols and vitamin B are also present in rice bran oil. These impart emulsifying property, anti-spattering property etc. and therefore, serve as potential nutritional food and nutraceutical. This review describes the composition, production, physicochemical properties, separation of individual phospholipids from rice bran lecithin and its applications in food industry. It is difficult to handle as compared to soyabean lecithin due to the problem of wax entrapment during the isolation of gums. It is characterised on the basis of physicochemical properties viz. solubility in acetone and hexane, colour, peroxide value, moisture content and acid value. Rice bran lecithin can serve as an excellent substitute to the available lecithins as it is non-GM and its nutritional and fatty acid composition imparts many properties which help it to find applications in the food industry. Future work must focus on proper processing of rice bran oil so that the lecithin obtained during processing is of high quality so that it can pave a way in the food sector.
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Dohnal, J. C., L. J. Bowie, and H. J. Burstein. "Degree of unsaturation of the fatty acid chains of phospholipids influences the fluorescence polarization: implications for evaluating fetal lung maturity." Clinical Chemistry 32, no. 3 (March 1, 1986): 425–28. http://dx.doi.org/10.1093/clinchem/32.3.425.

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Abstract To study the effect of fatty acid chain saturation on the fluorescence polarization assay as a measure of fetal lung maturity, we used purified phospholipids isolated from human amniotic fluid and various commercial phospholipids. We found that the fluorescence polarization value decreased as the concentration of unsaturated fatty acids increased. In contrast, the lecithin/sphingomyelin ratio increases with increasing amounts of saturated lecithin, produced as the fetal lung matures. Since only saturated lecithins are surface active, the two indices of fetal respiratory status must reflect different properties of lung surfactant.
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Robert, Chloé, Armelle Penhoat, Nicolas Guillot, Emmanuelle Meugnier, Stéphanie Chanon, Emmanuelle Loizon, François Caillet, et al. "Rapeseed and Soy Lecithin As Food Additives Vectors of α-Linolenic Acid: Impacts on High-Fat Induced Adiposity, Inflammation and Gut Microbiota in Mice." Current Developments in Nutrition 5, Supplement_2 (June 2021): 364. http://dx.doi.org/10.1093/cdn/nzab037_074.

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Abstract Objectives Dietary synthetic emulsifiers have recently been shown to promote metabolic syndrome and alter gut microbiota. The effects of natural emulsifiers, such as vegetable lecithin, remain, however, poorly described. Our objective was to evaluate, in mice, the impact of soy and rapeseed lecithin, both rich in essential α-linolenic acid (ALA), when incorporated in high-fat (HF) Western diets on the bioavailability of ALA, as well as on HF-induced adiposity, inflammation and gut microbiota. Methods For 13 weeks, male Swiss mice (n = 72) were fed either a standard Chow diet, a control semi-synthetic HF-diet (25 wt% lipids) poor in ALA (HFC), or different ALA-enriched (4.7% of total fatty acids) HF-diets containing 0% lecithin (HFA-L0), a nutritional dose of soy or rapeseed lecithin (10 wt% of lipids; HFA-SL10, HFA-RL10), or a 20 wt% supplemental dose of RL (HFA-RL20). Histomorphology of the epididymal adipose tissue (EAT) was analysed; hepatic lipid composition was determined by GC-FID, gene expression by RT-PCR, and faecal microbiota composition by 16S sequencing. Results Within ALA-rich HF diets, the hepatic bioavailability of ALA was similar whether ALA was vectorised as lecithin (HFA-RL10, HFA-RL20, HFA-SL10) or as oil only (HFA-L0) (yet, all higher than HFC). Similarly to HFC, HFA-SL10 and HFA-RL20, but not HFA-RL10, increased body weight gain (P < 0.001), visceral adiposity (P < 0.001) and adipocyte hypertrophy (P < 0.05), compared to Chow. The addition of lecithin in HF-diets, regardless of origin or dose, cancelled the anti-inflammatory effect of ALA observed in HFA-L0 on the expression of genes involved in macrophage infiltration in the EAT (e.g., Tnfα, Cd11c). Only HFA-RL10 increased gut microbiota α-diversity compared to HFC (P < 0.05), and altered the abundance of several gut bacterial groups, such as Lachnospiraceae and Desulfovibrionaceae. Conclusions Although the incorporation of neither soy nor rapeseed lecithin in HF-diets improved ALA hepatic bioavailability, the two lecithins exerted differential metabolic effects in mice. At a nutritional dose, rapeseed lecithin, unlike soy lecithin, did not significantly enhance visceral adiposity comparatively to a Chow diet, and increased gut bacterial diversity. Rapeseed lecithin may therefore be considered as a promising food ingredient. Funding Sources ANRT CIFRE PhD grant (UMT ACTIA BALI).
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Butina, Elena. "Comparative Rheological Properties of Soy Lecithins Produced in Russia." Bioscience Biotechnology Research Communications 14, no. 4 (December 25, 2021): 1861–70. http://dx.doi.org/10.21786/bbrc/14.4.71.

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The work is devoted to a comparative study of the features of the structural and mechanical properties of soybean lecithins, produced in Russia, in their relationship with the composition and other characteristics. Considering that the cultivation of transgenic agricultural crops is prohibited in Russia, Russian plant raw materials and products of its processing, including lecithin, are of interest and are in demand in a number of European countries. Despite the fact that the main raspberry raw material in Russia is sunflower, the volume of processing of soybeans grown without the use of genetic modification methods, the main plantations of which are located in the Far East, ranks second after sunflower. Lecithin production technologies in Russia are mostly focused on the production of so-called "raw" liquid lecithins and do not provide for the operation of their subsequent conditioning in order to ensure special characteristics of the composition and consumer properties. Despite this, raw soy lecithins produced by Russian enterprises mostly meet the requirements of GOST 32052-2013 and the European Union E 322 requirements and can be positioned as standard liquid lecithins. At the same time, during the release of such lecithins, problems associated with an increase in their viscosity during storage are periodically observed. This article presents the results of comparative studies of the composition and properties of liquid soybean lecithins of various consistencies and presents conclusions on the factors that determine the features of their structural and mechanical properties.
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Pérez, Sebastián Ezequiel, Yamila Gándola, Adriana Mónica Carlucci, Lorena González, Daniel Turyn, and Carlos Bregni. "Formulation Strategies, Characterization, and In Vitro Evaluation of Lecithin-Based Nanoparticles for siRNA Delivery." Journal of Drug Delivery 2012 (April 5, 2012): 1–9. http://dx.doi.org/10.1155/2012/986265.

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The aim of the present work was to take advantage of lecithin’s biocompatibility along with its physicochemical properties for the preparation of lecithin-based nanocarriers for small interfering RNA (siRNA) delivery. Water lecithin dispersions were prepared in different conditions, loaded with siRNA at different N/P ratios, and evaluated for loading capacity. The most appropriate ones were then assayed for cytotoxicity and characterized in terms of particle size distribution, zeta potential, and morphology. Results demonstrated that formulations prepared at pH 5.0 and 7.0 were able to load siRNA at broad N/P ratios, and cellular uptake assays showed an efficient delivery of oligos in MCF-7 human breast cancer cells; fluorescent-labeled dsRNA mainly located next to its target, near the nucleus of the cells. No signs of toxicity were observed for broad compositions of lecithin. The physicochemical characterization of the siRNA-loaded dispersions exhibited particles of nanometric sizes and pH-dependant shapes, which make them suitable for ex vivo and in vivo further evaluation.
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Dissertations / Theses on the topic "Lecithin"

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Castejon, Letícia Vieira. "Parâmetros de qualidade na clarificação da lecitina de soja." Universidade Federal de Uberlândia, 2015. https://repositorio.ufu.br/handle/123456789/17770.

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A lecitina de soja é um complexo de fosfolipídeos em óleo de soja, sendo denominada de lecitina de soja comercial. Sua coloração é âmbar, apresenta alta viscosidade, cheiro e gosto característicos. É bastante utilizada como emulsificante, possui características próprias devido a modificações física, químicas ou de processos de obtenção. O presente trabalho teve por objetivo avaliar fisico-quimicamente lecitinas de soja clarificadas, pela adição de peróxido de hidrogênio a 35% (v/v), a temperatura e agitação controladas. Avaliar os aspectos qualitativos e de coloração, para posterior aplicação em leite integral UHT e verificação das características de pó (molhabilidade e insolubilidade). A etapa de clarificação foi planejada experimentalmente, através de um Planejamento Composto Central, cuja lecitina de soja comercial, sem tratamento com peróxido foi analisada quanto à reologia, apresentando comportamento pseudoplástico a 25°C e newtoniano à 50°C. Sua composição de ácidos graxos foi de elevado teor de insaturados conforme análise cromatográfica. A clarificação produziu lecitinas mais claras do que a lecitina comercial e foi selecionada a lecitina clarificada com maior valor de luminosidade (L*) para análise reológica, a qual mostrou mesmos comportamentos reológicos da lecitina comercial, porém com ligeiros aumentos na viscosidade aparente. Resultado das avaliações sobre a coloração foram realizadas, mostrando os efeitos da temperatura, tempo de agitação sob rotação constante e concentrações de H2O2 (%, m/v), obtendo-se colorações mais vermelhas e amarelas, intensas e de tonalidade tendendo ao amarelado. O ponto experimental em que se obteve maior luminosidade, cor branca, foi a 50°C, 520 segundos de agitação e adição de 2,3% de peróxido de hidrogênio, 35% (m/v). Um modelo de cor foi elaborado para predizer quais parâmetros de cor influenciam sobre a cor aparente, para isso foram analisados compostos carotenoides e clorofilas, chegando-se à conclusão que outras substâncias, como substâncias marrons e tocoferóis, se determinadas melhorariam o ajuste. Os resultados das avaliações da qualidade oxidativa das lecitinas clarificadas, mostraram os efeitos das variáveis do planejamento sobre as respostas de índice de saponificação, coeficiente de oxidação, índice de acidez e atividade de água, os resultados mostraram que em condições extremas, foram mantidos bons estados de oxidação lipídica. A aplicação da lecitina mais clarificada no leite mostrou que a cor do leite em pó ficou mais clara. A melhor solubilidade e menor tempo de molhabilidade foram obtidos para concentração adicionada de lecitina igual a 1,0% (m/m) sobre a massa aplicada e as micrografias dos pós mostraram que o aumento no teor de lecitina de soja deixa os grânulos menores e o pó mais granuloso.
Soy lecithin is a complex phospholipid in soybean oil, being called commercial soybean lecithin. Its color is amber, high viscosity, smell and taste characteristic. It is widely used as an emulsifier, has its own characteristics due to physical changes, chemical or production processes. This study aimed to assess physico-chemically clarified soy lecithins, by adding hydrogen peroxide to 35% (v / v), the controlled temperature and agitation. It was considered qualitative aspects and also in color, for later use in UHT whole milk and verification of powder characteristics (wettability and solubility). The clarification step is designed experimentally, using a central composite design, the commercial soybean lecithin without peroxide treatment rheology was analyzed, showing pseudoplastic behavior at 25°C and the Newtonian at 50°C, the composition of fatty acids was higher unsaturated content as chromatographic analysis. Clarification produced lighter than lecithin and commercial lecithin was clarified lecithin selected with higher brightness value (L*) to rheological analysis, which showed the same rheological behavior of commercial lecithin, but with slight increases in apparent viscosity. Reviews staining were performed, showing the effects of temperature under constant stirring rotation time and H2O2 concentration (% w/v) to give more red dyes and yellow, intense tint and tended to yellow. The experimental point was obtained in higher brightness, white color at 50°C was 520 seconds of stirring and addition of 2.3% hydrogen peroxide, 35% (w/v). A color model is designed to predict which color parameters influence on the apparent color, for that were analyzed carotenoids and chlorophyll compounds, coming to the conclusion that other substances, such as brown substances and tocopherols, if certain improve the fit. The evaluation of oxidative quality of clarified lecithins have shown the effects of the design variables on the saponification number of responses, oxidation rate, and acid value of water activity, the results showed that in axial conditions are maintained good oxidation states lipid. The application of more clarified lecithin in milk showed that the color of milk powder became clearer. The best solubility and shorter wettability were obtained for added lecithin concentration equal to 1.0% of the applied mass and the powders micrographs showed that the increase in soy lecithin content leaves the smaller beads and the most granular powder.
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Svensson, B. Martin. "Lipase catalysis in lecithin-stabilised microemulsions." Thesis, University of East Anglia, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.406836.

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Beattie, Stuart Gavin. "Lecithin colesterol ACYL transferase gene transfer studies." Thesis, Royal Holloway, University of London, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.409233.

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Ghazi, Samira. "Factors influencing expression of lecithin : cholesterol acyltransferase." Thesis, University College London (University of London), 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.322763.

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Chamberlin, Richard Addison. "Light scattering studies on lecithin micellar solution." Thesis, Massachusetts Institute of Technology, 1991. http://hdl.handle.net/1721.1/13859.

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Stroppa, Valter Luís Zuliani. "Influência de lecitina e PGPR no processo de microestruturação de chocolate amargo." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266882.

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Orientadores: Lireny Aparecida Guaraldo Gonçalves, Priscila Efraim
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química
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Resumo: Chocolates são produtos compostos por uma fase lipídica com predominância de manteiga de cacau, e que contem liquor, açúcar emulsificantes e eventualmente leite em pó (ou derivados lácteos) e aromas. As características físicas dos chocolates como brilho, dureza, fusão a temperaturas da boca e estabilidade térmica são conseqüências da estruturação cristalina induzida na manteiga de cacau. Os triacilgliceróis presentes na manteiga de cacau podem-se organizar em até seis formas polimórficas sendo que apenas duas são estáveis e geram produtos de melhor qualidade. A adição de emulsificantes ao chocolate visa melhorar o comportamento reológico durante o processamento diminuindo as tensões interfaciais entre a fase gordurosa e as partículas sólidas. Os emulsificantes promovem o recobrimento das partículas sólidas com a fase oleosa lubrificando as interfaces que, desta maneira, poderão servir de elementos ativos para a nucleação. Este trabalho avaliou o efeito da adição dos dois emulsificantes mais utilizados na indústria, lecitina de soja e PGPR (poliglicerol poliricinoleato), no processo de estruturação cristalina de chocolate amargo. Foram produzidos chocolates com diferentes teores de emulsificantes conforme um planejamento fatorial completo 2² rotacionado. O nível de lecitina variou de 0,08 a 0,92% e o de PGPR de 0,02 a 0,58%. Para caracterizar esta influência foram utilizadas técnicas de reometria (determinação das propriedades de escoamento), ressonância magnética nuclear (acompanhamento da cinética de cristalização), Índice de temperagem (quantificação da pré-cristalização), e ensaios de ruptura (avaliação da resistência estrutural). Os valores de viscosidade plástica de Casson do chocolate medidos a 40ºC variaram de 1,4 a 5,9 Pa.s enquanto que o limite de escoamento variou de zero a 34Pa. Os parâmetros cinéticos avaliados de isotermas de cristalização a 15ºC ajustadas ao Modelo de Avrami resultaram no expoente n variando de 2,598 a 2,956 e o parâmetro k entre 5,15.10-6 e 2,85.10-5 min-n para os diferentes teores de emulsificantes. Estes efeitos foram associados à capacidade da lecitina em aumentar o volume cristalino e ao potencial nucleador do PGPR
Abstract: Chocolates are confectionary products composed by a lipid phase based mainly on cocoa butter that contains cocoa mass, sugar, emulsifiers and eventually milk solids and aromas. Physical characteristics of chocolates like gloss, hardness, melting at mouth temperature and thermal stability result from the crystalline structuration accomplished by the fat phase. The triacylglycerols in cocoa butter can be organized in up to six different polymorphs but only two of them are stable and therefore yield better quality products. The addition of emulsifiers to chocolates intends to improve the rheological behavior during processing by the reduction of the interfacial tension between the fat phase and the solid particles. The emulsifiers promote the coating of the solid particles by an oily layer, lubricating the interfaces that then can serve as active elements for nucleation. This work examines the effects of the addition of the two most used emulsifiers in chocolate, namely soy lecithin and PGPR (polyglycerol polyricinolate) in the crystalline structuration of chocolates. Chocolates with different contents of the two emulsifiers were produced, following a 22 complete factorial rotational design. The lecithin level varied from 0.08 to 0.92% and the PRPG content from 0.02 to 0.58%. The influence of the additives was characterized by rheometry (determination of the flowing parameters), nuclear magnetic resonance (monitoring the crystallization kinetics), Temperindex (pre-crystallization level quantification), and snap test (structural resistance). The values of Casson's plastic viscosity of the chocolates, measured at 40ºC, varied from 1.4 to 5.9 Pa.s while the yield value ranged between zero to 34 Pa. The kinetic parameters evaluated from crystallization isotherms at 15ºC modeled by the Avrami equation resulted in the exponent n varying from 2.598 to 2.956 and k parameters between 5.15 10-5 min-n and 2.85 10-5 min-n when the different amount of emulsifiers were used. These effects are associated to the ability of lecithin to enlarge the crystal volume and to the nucleating potential of PGPR
Mestrado
Engenharia de Processos
Mestre em Engenharia Química
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Maivaldová, Iva. "Interakce fosfolipidů s polyelektrolyty ve vodném prostředí." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2010. http://www.nusl.cz/ntk/nusl-216675.

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This diploma thesis is focused on determination of aggregation behavior of selected phospholipids (lecithin; 1,2-dipalmitoyl-sn-glycerol-3-phosphocholine) in water and on the effect of native hyaluronan addition of various molecular weights and concentrations on this behavior. The behavior has been investigated with fluorescence spectroscopy using pyrene and perylene as fluorescence probes being able to penetrate into hydrophobic cavities of formed aggregates. Critical aggregation concentration and the concentration at which lecithin begins to aggregate have been determined. Regarding 1,2-dipalmitoyl-sn-glycerol-3-phosphocholine, it was possible to determine only the beginning of aggregation value. The values of this parameter for lecithin and for 1,2-dipalmitoyl-sn-glycerol-3-phosphocholine correspond in the order. It has been investigated, that the addition of native hyaluronan has only in some systems slight effect on the aggregate behavior of selected phospholipids.
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Viñado, Martínez Alberto. "Use of soybean lecithin in broiler chicken diets." Doctoral thesis, Universitat Autònoma de Barcelona, 2019. http://hdl.handle.net/10803/667795.

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La adición de grasas es una práctica habitual en la fabricación de piensos para avicultura, ya que son fuente de energía y ácidos grasos esenciales. La disponibilidad de ingredientes con alto contenido energético se puede ver reducida a causa del aumento de población mundial y la utilización de aceites vegetales para la producción de biodiesel. Por ello, la lecitina de soja (L), un coproducto del refinado del aceite de soja (S), puede ser una fuente de energía alternativa, ya que presenta un alto contenido en fosfolípidos, triacilgliceroles, ácidos grasos libres (AGL), fósforo, colina y compuestos antioxidantes. Por todo ello, el objetivo de la tesis fue estudiar el uso potencial de L como fuente de energía para piensos de pollos de carne. Para ello, se realizaron varios ensayos con el objetivo de estudiar el uso de L como fuente de energía en la alimentación de pollos y evaluar su influencia sobre el rendimiento productivo, digestibilidad de los ácidos grasos (AG), utilización de la energía y perfil de AG de la grasa abdominal. Una dieta base fue suplementada al 3% con S o aceite ácido (A), que fueron sustituidos por niveles crecientes (1%, 2% y 3%) de L (cruda o con alto contenido en AGL en el Capítulo Tres y Cuatro, respectivamente). En relación con la sustitución de S por L, aunque durante la fase de iniciación no se observaron efectos sobre el rendimiento productivo, los balances de digestibilidad demostraron que la incorporación de L disminuyó la digestibilidad de los AG y el contenido en energía metabolizable aparente del pienso. Sin embargo, en la fase de crecimiento-acabado, la sustitución parcial de L (hasta un 2%), no dio lugar a modificaciones en el rendimiento productivo ni la utilización de la energía y de AG. Respecto a la sustitución de A por L, tanto en fase de iniciación como en la de crecimiento-acabado, se observó que la combinación de ambos coproductos dio lugar a una mayor utilización de la energía y los nutrientes. Finalmente, el perfil de AG de la grasa abdominal estaba directamente relacionado con el perfil de AG del pienso, y no se observaron modificaciones importantes al sustituir S por L. En el último ensayo (Capítulo Cinco) se desarrolló una prueba de campo bajo condiciones experimentales con el objetivo de estudiar, diferentes niveles de inclusión de L en sustitución de S en dietas de pollos de crecimiento y de acabado, y su efecto sobre el rendimiento productivo. Además, se estudió el efecto sobre la digestibilidad ileal de los AG, el perfil de AG de la grasa abdominal y la salud intestinal. La sustitución total del S (2% de inclusión) por L, en dietas que también contenían aceite de palma y A (3,25% y 4,5% de grasas añadidas en crecimiento y acabado, respectivamente) no modificó el rendimiento productivo, la digestibilidad ileal de los AG totales y la morfología yeyunal. Por otro lado, se observó una reducción de la digestibilidad ileal de los AG poliinsaturados y un incremento en los recuentos de Lactobacillus spp. en yeyuno; aunque, sin consecuencias significativas sobre los parámetros productivos. El perfil de AG de la grasa abdominal reflejó el perfil de AG de las grasas, sin observarse importantes modificaciones. Como conclusiones podemos decir que L es una fuente de energía alternativa adecuada para pollos de carne en crecimiento y acabado, pudiendo sustituir S hasta un 2% sin alterar el rendimiento productivo, la utilización de energía y los AG. Además, la combinación L y A es una alternativa interesante para pollos adultos gracias a la existencia de interacciones positivas sobre la utilización de la energía y los AG.
Fat addition is a common practice in feed manufacturing in order to increase the energetic density of diets and provide essential nutrients to livestock animals. The availability of conventional energetic ingredients for broiler chicken diets may be compromised by a constant growing world-wide population and the current tendency to use vegetable oils for biodiesel production. In this context, soybean lecithin (L), as a co-product obtained during soybean oil (S) refining process, may represent an economical and alternative energy source due to its high content in phospholipids, triacylglycerols, free fatty acids (FFA), phosphorus, choline and antioxidant compounds. Therefore, the global aim of the present thesis was to investigate the potential use of L, as energy source for broiler chicken diets. Several trials were performed with the aim to evaluate the inclusion of L as energy source in broiler feeding and study its influence on performance, energy utilization, fatty acid (FA) digestibility and the FA profile of the abdominal fat pad. A basal diet was supplemented at 3% with either S or acid oil (A) and increasing amounts of L (crude and high in FFA for Chapter Three and Four, respectively) were included in replacement (1%, 2% and 3%). In relation to S replacement, despite no effects were observed on performance parameters, results from the digestibility balances indicated that S replacement by L, in starter broiler chickens, lowered FA digestibility and the apparent metabolizable energy content of the diets. However, in grower-finisher broiler chickens, partial replacements up to a 2%, did not modify performance, and the utilization of energy and total FA. Regarding the replacement of A by L, in starter and grower-finisher broiler chicken diets, it was observed that blending both co-products have resulted in improvements on energy and nutrient utilizations. Finally, the FA profile of the adipose tissue was a clear reflect of the FA composition of the added fats, and S replacement by L produced slight changes on the FA profile of the abdominal fat pad. The last experiment (Chapter Five) consisted in a field trial under experimental conditions with the main objective to study, in grower and finisher broiler chicken diets, different levels of L inclusion in replacement of S and its effects on growth performance. In addition, ileal absorption of FA, FA profile of the abdominal fat pad and gut health markers were assessed. Soybean oil total replacement by L (2% of inclusion), in diets that also contained palm and A (3.25% and 4.5% of total added fats for grower and finisher diets, respectively), did not modify performance parameters, total FA ileal digestibility and jejunal morphology. On the other hand, a reduction on the digestibility of the polyunsaturated FA and an increase on Lactobacillus spp. counts at the jejunum were linked to total replacement; however, with no significant consequences on growth efficiency. Slight modifications were observed on the saturation degree of the abdominal fat pad, associated to the FA profile of the different added fats. Taking all the results into account, it was evidenced that L is a suitable energetic ingredient for grower and finisher broiler chicken diets due to it was observed that S partial replacements up to a 2% by L do not alter growth performance and the utilization of energy and FA. Besides, the blending of L and A results an interesting option, for adult broiler diets, due the existence of positive interactions on energy and FA utilization.
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Mackie, Andrew C. "Lecithin-stabilised silica dispersions in non-aqueous media." Thesis, University of Nottingham, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.236022.

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Alsaab, Hashem O. "Evaluation of the Percutaneous Absorption of Chlorpromazine Hydrochloride from PLO Gels Across Porcine Ear and Human Abdominal Skin." University of Toledo Health Science Campus / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=mco1435670713.

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Books on the topic "Lecithin"

1

Hanin, Israel, and G. Brian Ansell, eds. Lecithin. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4757-1933-8.

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F, Szuhaj Bernard, and List Gary R, eds. Lecithins. [Champaign, Ill.]: American Oil Chemists' Society, 1985.

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F, Szuhaj Bernard, ed. Lecithins: Sources, manufacture & uses. Champaign, Ill: American Oil Chemists' Society, 1989.

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International Colloquium on Lecithin (4th 1986 Chicago, Ill.). Lecithin: Technological, biological, and therapeutic aspects. New York: Plenum Press, 1987.

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William, Shurtleff. Bibliography of lecithin: 683 references from 1793 to 1990, extensively annotated. Lafayette, CA, USA: Soyfoods Center, 1990.

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Cirkel, Peter Albert. Structure and dielectric properties of lecithin organogels. [Leiden: University of Leiden, 1998.

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M, Rhodes Jonathan, and Milton Jeremy D, eds. Lectin methods and protocols. Totowa, N.J: Humana Press, 1998.

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Kessi, Janine. A short chain lecithin, diheptanoylphosphatidylcholine (DHPC), for solubilizing biological membranes. Zürich: [s.n.], 1994.

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Jacobs, Michael. The effect of lecithin on the topical delivery of corticosteroids. [Brighton: Brighton Polytechnic, Dept. of Pharmacy], 1987.

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Parker, James N., and Philip M. Parker. Lecithin: A medical dictionary, bibliography, and annotated research guide to internet references. San Diego, CA: ICON Health Publications, 2004.

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Book chapters on the topic "Lecithin"

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Bährle-Rapp, Marina. "Lecithin." In Springer Lexikon Kosmetik und Körperpflege, 317. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5943.

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Gooch, Jan W. "Lecithin." In Encyclopedic Dictionary of Polymers, 424. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_6860.

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Rossi, Margherita. "Use of Lecithin and Lecithin Fractions." In Bioactive Egg Compounds, 229–39. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-37885-3_27.

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Hertrampf, Joachim W., and Felicitas Piedad-Pascual. "Soya Lecithin." In Handbook on Ingredients for Aquaculture Feeds, 383–95. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-011-4018-8_41.

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Kozakiewicz, Elzbieta, and Daniel Cossuta. "Emulsions: Lecithin." In Handbook of Molecular Gastronomy, 249–56. First edition. | Boca Raton: CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-37.

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Bährle-Rapp, Marina. "Hydrogenated Lecithin." In Springer Lexikon Kosmetik und Körperpflege, 264. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_4893.

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Bährle-Rapp, Marina. "Hydroxylated Lecithin." In Springer Lexikon Kosmetik und Körperpflege, 272. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5066.

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Bährle-Rapp, Marina. "Soy Lecithin." In Springer Lexikon Kosmetik und Körperpflege, 524. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_9891.

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Bährle-Rapp, Marina. "DEA-Hydrolyzed Lecithin." In Springer Lexikon Kosmetik und Körperpflege, 142. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_2656.

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Lackner, K. J., and D. Peetz. "Lecithin-Cholesterin-Acyltransferase." In Lexikon der Medizinischen Laboratoriumsdiagnostik, 1. Berlin, Heidelberg: Springer Berlin Heidelberg, 2018. http://dx.doi.org/10.1007/978-3-662-49054-9_1839-1.

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Conference papers on the topic "Lecithin"

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Tupolskikh, T. I., V. A. Serdyuk, T. A. Maltseva, S. A. Lomakina, and A. A. Kuts. "COMPARATIVE CHARACTERISTICS OF TECHNOLOGICAL PROPERTIES OF SOY AND SUNFLOWER LECITHINS AS A FOOD ADDITIVE E322." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.417-420.

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The article discusses the characteristics of vegetable lecithins using the example of soy liquid lecithin (Verolec FLS manufacturer: Lasenor Rusia, RF, Rostov-on-Don, 2020) and sunflower (Giralec premium manufacturer: Lasenor Rusia, RF, Rostov-on-Don 2020). A comparative characteristic of physicochemical and technological properties is given, based on the water-holding capacity and stability of the obtained emulsions. Recommendations are given for the practical use of sunflower and soybean lecithin produced by Lasenor Rusiya, RF, Rostov-on-Don.
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Tzompa Sosa, Daylan. "Insects as a Novel Source of Lecithin." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.136.

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Baranova, Z. A., and I. B. Krasina. "INFLUENCE OF LECITHIN ON ORGANOLEPTIC PROPERTIES OF GLAZES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.369-372.

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The viscosity of the glaze is an important technological indicator. To reduce the viscosity of chocolate masses, vegetable phosphotide concentrates are used. One of the most widely used food emulsifiers is lecithin. The study conducted a study of the visual determination of color and odor of samples.The values of the maximum and optimal dosages for introducing lecithin into industrial samples of fat compositions for confectionery glazes are established.
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Angelsky, Oleg V., and Peter P. Maksimyak. "Polarization interferometry assessment of the water-lecithin system." In OE/LASE '92, edited by Halina Podbielska. SPIE, 1992. http://dx.doi.org/10.1117/12.60211.

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Dhara, Olivia, and Pradosh Chakrabarti. "Rice Bran Lyso-gums: The Unexplored Source of Potential Industrial Phospholipid." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/keww1142.

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Crude rice bran oil contains about 3-4% of phospholipids. In the conventional degumming process, these were removed from the oil by using water/acid degumming techniques. However, with the advent of enzymatic degumming technology, the conventional methods are no longer followed. Enzymatic degumming generates lyso-gums in contrast to the ordinary gums recovered by conventional degumming methods. Rice bran lyso gum contains primarily lyso-phosphatidyl choline (LPC). It also contains lyso phosphatidyl ethanolamine (LPE) phosphatidyl choline (PC), phosphatidyl inositol (PI), phosphatidyl ethanolamine (PE), etc, amongst other classes of phospholipids. Till date lyso-phospholipids are produced synthetically to meet their demand and abundant use. Natural alternatives can be of great importance and proper processing of the crude rice bran lyso-gum (CRBLG) will definitely produce various modified lyso-gums having specific industrial applications in cosmetics, paint, and leather industries. The present work focuses on the processing of crude RBLG to produce various lyso-phospholipids products. Initially, bleaching of CRBLG was carried out using various oxidative bleaching agents such as hydrogen peroxide, benzoyl peroxide, and sodium chlorite. Bleached lyso-lecithin with a reduction in color from 18+ to 16 Gardner Units was obtained under optimized conditions. Processes were also developed to produce LPC enriched rice bran lyso-phospholipids as well as acetylated lysophospholipids. Acetylated RBL was obtained by enzymatic modification. The phospholipid compositions of these modified rice bran lyso-lecithins were estimated by using 31P NMR and surfactant properties were also checked for some of these modified products. Lyso-PC enrichment of about 40-50% could be achieved. Emulsion stability was significantly improved for LPC enriched products. The basic raw materials are available in bulk quantities and have less price. It is, therefore, expected that the modified lyso-lecithin products can be produced in an economically feasible method to meet the demand of various industries.
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Park, S., N. Ha, J. Kim, and C. Kim. "Size-controlled Iron Nanoparticles with Lecithin for Biomedical Applications." In INTERMAG 2006 - IEEE International Magnetics Conference. IEEE, 2006. http://dx.doi.org/10.1109/intmag.2006.376266.

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Culler, Mitchell, Eric Decker, and Ipek Bayram. "Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dsey3101.

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Industry attempts to meet consumers' clean label demands by removing synthetic antioxidants (e.g. EDTA) frequently result in deleterious effects on oil quality, causing the formation of toxic oxidation derivatives as well as off-flavors and aromas. Thus, there is an urgent need for novel and natural antioxidant systems. For example, after becoming oxidized, α-tocopherol can be recharged to its active form by phosphatidylethanolamine (PE) for increased efficacy. Unfortunately, plant-based lecithin is mostly phosphatidylcholine (PC), which lacks the amine group necessary to recharge tocopherol. Purified phospholipids are typically too expensive for food products, however enzymatic conversion of PC to PE is more cost effective.The aims of the present study are 1) to determine the optimal reaction conditions for converting high PC lecithin into modified high PE lecithin (MHPEL) and 2) to validate the MHPEL's synergism with tocopherol in delaying lipid oxidation in model emulsion systems at pH 7, and 4, and in bulk oil. High PC lecithin was incubated with phospholipase D from Streptomyces chromofuscus and ethanolamine at varied pH, temperature, and time and then analyzed for compositional changes by HPLC. To assess shelf life, aliquots of 1% o/w emulsions buffered to pH 7 and 4 as well as bulk oil were prepared and stored at 32 and 55°C, respectively. Treatment groups included control, MHPEL, purified PE standard, tocopherol, tocopherol + MHPEL, and tocopherol + purified PE standard. Lipid hydroperoxide formation was measured spectrophotometrically, and hexanal formation was measured using GC headspace analysis. Maximum conversion occurred at pH 9 and 37°C, reaching >73% PE after 4 hours. The combination of MHPEL and tocopherol increased shelf-life by 75% compared to tocopherol alone in o/w emulsions at pH 7, 50% in o/w emulsions at pH 4, and 100% in bulk oil. This approach represents an exciting and clean-label antioxidant system with commercialization potential.
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Maksimyak, Peter P. "Dynamics of the refraction index in a water-lecithin mixture." In International Conference on Correlation Optics, edited by Oleg V. Angelsky. SPIE, 1997. http://dx.doi.org/10.1117/12.295705.

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Hernandez, Ernesto. "Use of Modified Lecithin for Stabilization of Emulsions in Beverages." In Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.183.

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Polkovnikova, Yu A. "Degree of cinnarizine involvement into liposomes of soya-bean lecithin." In MODERN SYNTHETIC METHODOLOGIES FOR CREATING DRUGS AND FUNCTIONAL MATERIALS (MOSM2020): PROCEEDINGS OF THE IV INTERNATIONAL CONFERENCE. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0068477.

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Reports on the topic "Lecithin"

1

Zhang, Shu, Tong Wang, and Donald C. Beitz. Soy Lecithin but Not Egg Lecithin Decreased the Plasma Cholesterol Concentration in Golden Syrian Hamsters. Ames (Iowa): Iowa State University, January 2006. http://dx.doi.org/10.31274/ans_air-180814-128.

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Ayres, Benjamin. Use of Soybean Lecithin in Shape Controlled Synthesis of Gold Nanoparticles. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.628.

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Paulis, Malkanthi. Electrical Conductivity of Thin Lecithin-cholesterol Membranes due to 2,4-D, 2,4-DB, 2,4,5-T and 2,4-DCP. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.2552.

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Su, Dan. The Role of Lecithin: Retinol Acyltransferase (LRAT) Mediated Esterification of Vitamin A in Regulating Human Breast Cancer Cell Proliferation and Differentiation. Fort Belvoir, VA: Defense Technical Information Center, April 2005. http://dx.doi.org/10.21236/ada435637.

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Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7568767.bard.

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Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.
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