Journal articles: 'Lecithin'

1

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

2

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

Abstract:

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).

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

11

Andrade, Johana, Chelo González-Martínez, and Amparo Chiralt. "Liposomal Encapsulation of Carvacrol to Obtain Active Poly (Vinyl Alcohol) Films." Molecules 26, no. 6 (March 13, 2021): 1589. http://dx.doi.org/10.3390/molecules26061589.

Full text

Abstract:

Lecithins of different origins and compositions were used for the liposomal encapsulation of carvacrol within the framework of the development of active films for food packaging. Liposomes were incorporated into aqueous polymeric solutions from fully (F) and partially (P) hydrolysed Poly (vinyl alcohol) (PVA) to obtain the films by casting. The particle size distribution and ζ-potential of the liposomal suspensions, as well as their stability over time, were evaluated. Liposomal stability during film formation was analysed through the carvacrol retention in the dried film and the film microstructure. Subtle variations in the size distributions of liposomes from different lecithins were observed. However, the absolute values of the ζ-potential were higher (−52, −57 mV) for soy lecithin (SL) liposomes, followed by those of soy lecithin enriched with phosphatidylcholine (SL-PC) (−43, −50 mV) and sunflower lecithin (SFL) (−33, −38 mV). No significant changes in the liposomal properties were observed during the study period. Lyotropic mesomorphism of lipid associations and carvacrol leakage occurred to differing extents during the film drying step, depending on the membrane lipid composition and surface charge. Liposomes obtained with SL-PC were the most effective at maintaining the stability of carvacrol emulsion during film formation, which led to the greatest carvacrol retention in the films, whereas SFL gave rise to the least stable system and the highest carvacrol losses. P-PVA was less sensitive to the emulsion destabilisation due to its greater bonding capacity with carvacrol. Therefore, P-PVA with carvacrol-loaded SL-PC liposomes has great potential to produce active films for food packaging applications.

APA, Harvard, Vancouver, ISO, and other styles

12

Spear, M. L., S. Amr, M. Hamosh, G. R. Pereira, L. G. Corcoran, and P. Hamosh. "Lecithin." Journal of Pediatric Gastroenterology and Nutrition 13, no. 1 (July 1991): 72–76. http://dx.doi.org/10.1097/00005176-199107000-00013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Spear, M. L., S. Amr, M. Hamosh, G. R. Pereira, L. G. Corcoran, and P. Hamosh. "Lecithin." Journal of Pediatric Gastroenterology and Nutrition 13, no. 1 (July 1991): 72–76. http://dx.doi.org/10.1002/j.1536-4801.1991.tb10293.x.

Full text

Abstract:

SummaryPlasma cholesterol and lecithin concentrations are regulated by the serum enzyme lecithin:cholesterol acyltransferase (LCAT). LCAT activity is low in cord blood of premature infants, suggesting that in these infants the hypercholesterolemia associated with Intralipid infusion might be due to low LCAT activity. The serum LCAT activity has not been quantitated in preterm infants receiving intravenous fat emulsions. We have therefore quantitated LCAT activity in eleven premature infants maintained on total parenteral nutrition (TPN). Ten infants were studied during the first 2 weeks after birth; they received daily infusions of Intralipid at a rate of 0.5–2.0 g/kg/day over 15 h. One infant received 3.8 g/kg/day during the second week. In addition to LCAT, serum apoprotein A1 (the cofactor of LCAT), cholesterol, triglycerides, and free fatty acids were quantitated. Blood specimens were taken before the start of the infusion and 15–45 min before its completion. The LCAT activity and apoprotein A1 concentrations remained, respectively, 21–24% and 30–35% of adult levels. However, serum cholesterol levels remained in the normal range during the fat infusion. It remains to be established whether low LCAT activity and apoprotein A1 levels are due to the administration of Intralipid (which lowers LCAT activity in rats), to the lack of enteral feedings, or to prematurity per se. Our data suggest that administration of Intralipid at a rate not exceeding 1–2 g/kg/day does not impair the clearing of Intralipid‐lecithin and the metabolism of cholesterol.

APA, Harvard, Vancouver, ISO, and other styles

14

Hasan, Mahmoud, Kamil Elkhoury, Nabila Belhaj, Cyril Kahn, Ali Tamayol, Muriel Barberi-Heyob, Elmira Arab-Tehrany, and Michel Linder. "Growth-Inhibitory Effect of Chitosan-Coated Liposomes Encapsulating Curcumin on MCF-7 Breast Cancer Cells." Marine Drugs 18, no. 4 (April 17, 2020): 217. http://dx.doi.org/10.3390/md18040217.

Full text

Abstract:

Current anticancer drugs exhibit limited efficacy and initiate severe side effects. As such, identifying bioactive anticancer agents that can surpass these limitations is a necessity. One such agent, curcumin, is a polyphenolic compound derived from turmeric, and has been widely investigated for its potential anti-inflammatory and anticancer effects over the last 40 years. However, the poor bioavailability of curcumin, caused by its low absorption, limits its clinical use. In order to solve this issue, in this study, curcumin was encapsulated in chitosan-coated nanoliposomes derived from three natural lecithin sources. Liposomal formulations were all in the nanometric scale (around 120 nm) and negatively charged (around −40 mV). Among the three lecithins, salmon lecithin presented the highest growth-inhibitory effect on MCF-7 cells (two times lower growth than the control group for 12 µM of curcumin and four times lower for 20 µM of curcumin). The soya and rapeseed lecithins showed a similar growth-inhibitory effect on the tumor cells. Moreover, coating nanoliposomes with chitosan enabled a higher loading efficiency of curcumin (88% for coated liposomes compared to 65% for the non-coated liposomes) and a stronger growth-inhibitory effect on MCF-7 breast cancer cells.

APA, Harvard, Vancouver, ISO, and other styles

15

Nicolson, Garth, and Robert Settineri. "No evidence of allergenic reactions to soy lecithin phospholipids used in Membrane Lipid Replacement studies." Bioactive Compounds in Health and Disease 4, no. 1 (January 27, 2021): 9. http://dx.doi.org/10.31989/bchd.v4i1.770.

Full text

Abstract:

Membrane Lipid Replacement (MLR) is the functional use of dietary supplements containing cell membrane glycerolphospholipids and antioxidants to safely replace and remove damaged membrane phospholipids that accumulate during various chronic and acute illnesses and during aging. Some products used in MLR are obtained from soy lecithin extracts that contain cell membrane glycerolphospholipids. Thus the soybean source has been questioned because of concerns related to genetic engineering (GMO) and the potential presence of hormone-like components and soy allergens. There is a complete absence of proteins, glycoproteins or carbohydrates in soy lecithins and MLR supplements that could be allergenic. One lecithin ingredient that contains purified membrane phospholipids (NTFactor Lipids®) has been shown to produce significant positive health benefits in clinical trials. NTFactor Lipids® are fractionated and purified from non-GMO soy lecithin, but this formulation does not contain detectable amounts of protein or glycoprotein allergens or other components that could elicit allergic or non-allergic adverse reactions. In addition, allergenic and non-allergenic reactions have not been found in multiple clinical trials and studies that have utilized this dietary supplement. NTFactor Lipids® are manufactured in certified Good Manufacturing Practices (cGMP) facilities using established allergen-control strategies to minimize any cross-contact with food allergens.Keywords: Phospholipids, Clinical trials, Allergies, Cellular membranes

APA, Harvard, Vancouver, ISO, and other styles

16

Panpipat, Worawan, Thinnaphop Chumin, Porntip Thongkam, Pattaraporn Pinthong, Kalidas Shetty, and Manat Chaijan. "Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi." Foods 13, no. 4 (February 10, 2024): 546. http://dx.doi.org/10.3390/foods13040546.

Full text

Abstract:

The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (Auxis thazard) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (w/w) NaCl with different concentrations of lecithin (0, 0.1, 0.5, 1, and 1.5 g/100 g surimi). The rheological behavior, gel-forming ability, microstructure, and lipid oxidation of lecithin-added surimi varied significantly depending on lecithin content. When compared to the control, lecithin at 0.1, 0.5, and 1 g/100 g improved the breaking force of the gel (p < 0.05). The breaking force of the gel decreased significantly as lecithin concentration increased (up to 1.5 g/100 g) (p < 0.05). Deformation, on the other hand, reacted differently to the lecithin than it did to the breaking force. At a lecithin level of 0.1 g/100 g, the surimi gel displayed improved deformation (p < 0.05). Nonetheless, at higher doses (0.5–1.5 g/100 g), lecithin considerably reduced surimi gel deformation (p < 0.05), and the gel containing lecithin at 1.5 g/100 g showed significantly decreased deformation. Surimi with 0.1 g/100 g lecithin had the lowest expressible drip (p < 0.05). In general, lecithin at concentrations ranging from 0.1 to 1 g/100 g reduced expressible drip (p < 0.05), but not at 1.5 g/100 g, which was equivalent to the control (p > 0.05). Adding lecithin to mackerel surimi improved its whiteness slightly, regardless of concentration. Lecithin impacted the microstructures of surimi gel in a concentration-dependent manner. Lecithin at a concentration of 0.1 g/100 g produced a densely packed network with small, jointed clusters and minimal holes within the gel. Joined clusters in the gel were reduced by 0.5–1.5 g/100 g lecithin, and continuous aggregates predominated. Surprisingly, at higher doses of lecithin, notably 1.5 g/100 g, porous structures with continuous voids were perceived. Surimi gels treated with various lecithin doses had lower thiobarbituric acid reactive substances (TBARS) levels than the control (p < 0.05). Overall, lecithin at a low concentration of 0.1 g/100 g was most effective at improving the texture, increasing water-holding capacity, lightening the color, and delaying lipid oxidation of single-washed mackerel surimi.

APA, Harvard, Vancouver, ISO, and other styles

17

Salmin, Salmin, Marsudi Marsudi, Hendro Sukoco, and Deka Uli Fahrodi. "Motility and Abnormality of Sheep Spermatozoa That is Being Frozen Using Soybean Lecithin (Soybean Lecithin)." Journal Research of Social, Science, Economics, and Management 1, no. 5 (December 20, 2021): 523–31. http://dx.doi.org/10.36418/jrssem.v1i5.91.

Full text

Abstract:

The specific purpose of this study was to determine the effect of optimal levels of soybean lecithin in sperm extenders on motility and abnormalities of sheep spermatozoa after undergoing the freezing process. This research was conducted experimentally in a laboratory with a completely randomized design (CRD) with five treatments and three replications. The five treatments tested were soybean lecithin levels in Tris (L) diluent, consisting of: L0 = 0% soybean lecithin + 95% Tris diluent + 5% glycerol; L1 = 1% soy lecithin + 94% Tris diluent + 5% glycerol; L2 = 2% soy lecithin + 93% Tris diluent + 5% glycerol; L3 = 3% soy lecithin + 92% Tris diluent + 5% glycerol; L4 = 4% soy lecithin + 91% Tris diluent + 5% glycerol. The independent variable in this study was the level of soy lecithin in the Tris diluent. The dependent variable is the progressive motility and abnormalities of post-clotting spermatozoa. Soybean lecithin levels had a significantly different effect (P?0.05) on the percentage of progressive motility and spermatozoa abnormalities of post-freezing sheep. The level of 3% soya bean lecithin is the best level in maintaining the quality of post-freezing sheep spermatozoa.

APA, Harvard, Vancouver, ISO, and other styles

18

Salmin, Salmin, Marsudi Marsudi, Hendro Sukoco, and Deka Uli Fahrodi. "Motility and Abnormality of Sheep Spermatozoa That is Being Frozen Using Soybean Lecithin (Soybean Lecithin)." Journal Research of Social Science, Economics, and Management 1, no. 5 (December 20, 2021): 523–31. http://dx.doi.org/10.59141/jrssem.v1i5.91.

Full text

Abstract:

The specific purpose of this study was to determine the effect of optimal levels of soybean lecithin in sperm extenders on motility and abnormalities of sheep spermatozoa after undergoing the freezing process. This research was conducted experimentally in a laboratory with a completely randomized design (CRD) with five treatments and three replications. The five treatments tested were soybean lecithin levels in Tris (L) diluent, consisting of: L0 = 0% soybean lecithin + 95% Tris diluent + 5% glycerol; L1 = 1% soy lecithin + 94% Tris diluent + 5% glycerol; L2 = 2% soy lecithin + 93% Tris diluent + 5% glycerol; L3 = 3% soy lecithin + 92% Tris diluent + 5% glycerol; L4 = 4% soy lecithin + 91% Tris diluent + 5% glycerol. The independent variable in this study was the level of soy lecithin in the Tris diluent. The dependent variable is the progressive motility and abnormalities of post-clotting spermatozoa. Soybean lecithin levels had a significantly different effect (P?0.05) on the percentage of progressive motility and spermatozoa abnormalities of post-freezing sheep. The level of 3% soya bean lecithin is the best level in maintaining the quality of post-freezing sheep spermatozoa.

APA, Harvard, Vancouver, ISO, and other styles

19

Hakim, Rusnia Junita, Ratri Ariatmi Nugrahani, and Nurul Hidayati Fithriyah. "Performance of Lecithin Isolate from Vegetable Oil as an Emulsifier on the Beeswax Coating Characteristics." International Journal of ChemTech Research 13, no. 3 (2020): 111–19. http://dx.doi.org/10.20902/ijctr.2019.130307.

Full text

Abstract:

Beeswax is a naturally occurring wax that generally consists of fatty acid esters and various long-chain alcohol compounds. One of the main components in wax coating is an emulsifier that functions to form products. Vegetable oils have the potential to be the source of materials for production of lecithin. Rice bran oil contains 1.0 – 2.0% phosphatidate gum, which is used in crude lecithin production. This study aimed to isolate lecithin from crude rice bran oil, characterize the isolate, and determine the effects of lecithin concentrations as an emulsifier on the characteristics of beeswax coating. The variables consisted of the lecithin concentrations (%) of 0, 0.25, 0.5, 0,75, and 1 in the beeswax coating formulation. The procedures are extracting crude rice bran oil, isolating lecithin from the oil, characterizing the lecithin isolate, mixing rice bran and soy lecithin, and incorporating the lecithin mixture in beeswax coating formulation at different concentrations mentioned above. The rice bran and soy lecithin mixture, at the ratio of 1:6 and to be used as an emulsifier, was analyzed for Creamy Index (%) and HLB. The beeswax coating preparations, containing different concentrations of emulsifier, were analyzed for visual appearance, pH, density, and viscosity. The yield of crude rice bran oil 9.989%. The lecithin isolate 1.1% and contained phospholipid based on the FT-IR spectroscopy. The rice bran-soy lecithin mixture exhibited 19.4% Creamy Index and 8.29 HLB. The analyses of beeswax formulations showed increasing trends on all parameters tested as the result of increasing concentrations of emulsifier.

APA, Harvard, Vancouver, ISO, and other styles

20

Wang, Le, Guan Cheng Jiang, Xin Lin, Xian Min Zhang, and Qi Hui Jiang. "Molecular Dynamics Simulation Study of Lecithin Inhibiting Hydrate-Dissociation." Materials Science Forum 890 (March 2017): 252–59. http://dx.doi.org/10.4028/www.scientific.net/msf.890.252.

Full text

Abstract:

Molecular dynamics simulations are used to study the dissociation inhibiting mechanism of lecithin for structure I hydrates. Adsorption characteristics of lecithin and PVP (poly (N-vinylpyrrolidine)) on the hydrate surfaces were performed in the NVT ensemble at temperatures of 277K and the hydrate dissociation process were simulated in the NPT ensemble at same temperature. The results show that hydrate surfaces with lecithin is more stable than the ones with PVP for the lower potential energy. The conformation of lecithin changes constantly after the balanced state is reached while the PVP molecular dose not. Lecithin molecule has interaction with lecithin nearby and hydrocarbon-chains of lecithin molecules will form a network to prevent the diffusion of water and methane molecules, which will narrow the available space for hydrate methane and water movement. Compared with PVP-hydrate simulation, analysis results (snapshots and mass density profile) of the dissociation simulations show that lecithin-hydrate dissociates more slowly.

APA, Harvard, Vancouver, ISO, and other styles

21

Amenta, J. S., S. C. Brocher, and A. L. Serenko-Aber. "Evaluating the clinical effectiveness of amniotic fluid assays in predicting respiratory distress syndrome in the neonate." Clinical Chemistry 33, no. 5 (May 1, 1987): 647–52. http://dx.doi.org/10.1093/clinchem/33.5.647.

Full text

Abstract:

Abstract Amniotic fluid phospholipids from 346 patients' specimens were quantified and evaluated against the clinical outcome (i.e., respiratory distress syndrome or normal respiratory function). Concentrations of lecithin, sphingomyelin, phosphatidylglycerol, and the lecithin/sphingomyelin reflectance ratio were evaluated by ordered frequency distribution and stepwise discriminant function analysis. The lecithin/sphingomyelin ratio was the best single test for discriminating between respiratory distress syndrome and normal pulmonary function in the fetus, slightly superior to lecithin assay alone. A combination of lecithin/sphingomyelin ratio and lecithin concentration, however, appeared to optimize the discriminant function, although the clinical significance of this test combination remained marginal. High concentrations of phosphatidylglycerol were correlated with high concentrations of lecithin, and virtually ruled out respiratory distress syndrome. Absence of phosphatidylglycerol was not diagnostic. High concentrations of sphingomyelin increased the probability of respiratory distress syndrome. We suggest the following stepwise series of tests to optimize diagnosis: phosphatidylglycerol concentration, sphingomyelin concentration, and finally lecithin-sphingomyelin ratio.

APA, Harvard, Vancouver, ISO, and other styles

22

&NA;. "Lecithin/cyanocobalamin." Reactions Weekly &NA;, no. 402 (May 1992): 12. http://dx.doi.org/10.2165/00128415-199204020-00053.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

&NA;. "Lecithin overdose." Reactions Weekly &NA;, no. 1240 (February 2009): 28. http://dx.doi.org/10.2165/00128415-200912400-00088.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Boorjian, Stephen, Satish K. Tickoo, Nigel P. Mongan, Huayin Yu, Dean Bok, Robert R. Rando, David M. Nanus, Douglas S. Scherr, and Lorraine J. Gudas. "Reduced Lecithin." Clinical Cancer Research 10, no. 10 (May 15, 2004): 3429–37. http://dx.doi.org/10.1158/1078-0432.ccr-03-0756.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Shchipunov, Yu A. "Lecithin organogel." Colloids and Surfaces A: Physicochemical and Engineering Aspects 183-185 (July 2001): 541–54. http://dx.doi.org/10.1016/s0927-7757(01)00511-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Freeman, Lita A., Sotirios K. Karathanasis, and Alan T. Remaley. "Novel lecithin." Current Opinion in Lipidology 31, no. 2 (April 2020): 71–79. http://dx.doi.org/10.1097/mol.0000000000000673.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Hashizaki, Kaname, Yuichi Sakanishi, Shuhei Yako, Hitomi Tsusaka, Miko Imai, Hiroyuki Taguchi, and Yoshihiro Saito. "New Lecithin Organogels from Lecithin/Polyglycerol/Oil Systems." Journal of Oleo Science 61, no. 5 (2012): 267–75. http://dx.doi.org/10.5650/jos.61.267.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Salmin, Marsudi, and Hendro Sukoco. "QUALITY OF FROZEN SHEEP SPERM USING SOYBEAN LECITHIN EXTENDER." Wahana Peternakan 7, no. 3 (November 5, 2023): 271–80. http://dx.doi.org/10.37090/jwputb.v7i3.1185.

Full text

Abstract:

The study aimed to study the impact of optimum levels of soybean lecithin in Tris extenders on the quality of frozen sheep sperm. The observed variable was the quality of the post-freezing spermatozoa, which covers the progressive motility, viability, abnormality and integrity of the sperm membrane. The results of the study showed that the level of lecithin in soybeans had a real influence (P<0,05) on all parameters of the quality of post-freezing sheep spermatozoa. The higher the level of soybean lecithin, the higher the percentage of progressive motility, viability, integrity of sperm membranes up to 3% soybean lecithin, then a decrease of 4% soybean lecithin and decreasing sperm abnormality percentages to 3% Soybeans Lecithin. The Average percentage of progressive motility (43.79%), viability (50.85%) and membrane integrity (51.65%) of post-freezing spermatozoa treated with 3% soya bean lecithin (L3) was significantly higher (P<0.05), and sperm abnormalities (13.72%) were significantly lower (P <0.05) than all treatments tried. Keywords: Membrane integrity, Motility, Frozen spermatozoa Quality, Soybean lecithin

APA, Harvard, Vancouver, ISO, and other styles

29

Kim, Won-Tae, Prashant Shinde, and Byung Jo Chae. "Effect of lecithin with or without chitooligosaccharide on the growth performance, nutrient digestibility, blood metabolites and pork quality of finishing pigs." Canadian Journal of Animal Science 88, no. 2 (June 1, 2008): 283–92. http://dx.doi.org/10.4141/cjas07079.

Full text

Abstract:

Two experiments were conducted to evaluate the effect of dietary lecithin with or without chitooligosaccharide (COS) on the performance, blood metabolites, pork cholesterol, fatty acid composition and quality of finishing pigs. In exp. 1, 36 pigs (Landrace × Yorkshire × Duroc, 84.5 ± 0.60 kg initial body weight) were fed lecithin at 0, 2.5 or 5.0% of the diet. Lecithin improved average daily gain (16%) and feed conversion ratio, and did not affect apparent nutrient digestibility. On day 28, lecithin decreased serum total and low density lipoprotein (LDL) cholesterol (34 and 77%, P = 0.016), and increased serum triglyceride (P = 0.048). Lecithin did not affect carcass characteristics and pork quality, but increased myristic and α-linolenic acid and reduced palmitoleic acid in pork. Experiment 2 involved 108 pigs (85.0 ± 0.76 kg initial body weight) in a 2 × 2 factorial arrangement of treatments, wherein two levels of lecithin (low, 2.5 and high, 5.0%) and COS (0.0 and 0.1%) were used. Addition of COS in diets containing lecithin reduced pork cholesterol (16.4%) and oleic acid (28.3%), and did not affect performance, nutrient digestibility, blood metabolites and pork quality. In conclusion, these results suggest that lecithin improved the growth performance of finishing pigs and inclusion of COS reduced the amount of cholesterol in pork. Key words: Lecithin, COS, performance, nutrient digestibility, pork quality

APA, Harvard, Vancouver, ISO, and other styles

30

Alhajj, Maria J., Nicolle Montero, Cristhian J. Yarce, and Constain H. Salamanca. "Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors." Cosmetics 7, no. 4 (November 9, 2020): 87. http://dx.doi.org/10.3390/cosmetics7040087.

Full text

Abstract:

The aim of this work was to review the reported information about the phospholipid composition of lecithins derived from several natural sources (lipids of plant, animal, and marine origin) and describe their main applications for the cosmetic, food, and pharmaceutical sectors. This study was carried out using specialized search engines and according to the following inclusion criteria: (i) documents published between 2005 and 2020, (ii) sources of lecithins, (iii) phospholipidic composition of lecithins, and (iv) uses and applications of lecithins. Nevertheless, this work is presented as a narrative review. Results of the review indicated that the most studied source of lecithin is soybean, followed by sunflower and egg yolk. Contrarily, only a few numbers of reports focused on lecithins derived from marine animals despite the relevance of this source in association with an even higher composition of phospholipids than in case of those derived from plant sources. Finally, the main applications of lecithins were found to be related to their nutritional aspects and ability as emulsion stabilizers and lipid component of liposomes.

APA, Harvard, Vancouver, ISO, and other styles

31

Ding, Shu, Lin Zhao, Yun Qi, and Qian-qian Lv. "Preparation and Characterization of Lecithin-Nano Ni/Fe for Effective Removal of PCB77." Journal of Nanomaterials 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/678489.

Full text

Abstract:

A kind of combined material (named lecithin-nano Ni/Fe) that is composed of lecithin and nanoscale Ni/Fe bimetal was synthesized via microemulsion method. The efficacy of such an original material was tested using 3,3′,4,4′-tetrachlorobiphenyl (PCB77) as target pollutant. A microemulsion system was optimized as template to prepare Ni/Fe nanoparticles, which was followed by an insite loading process with the deposition of lecithin carrier. It was proved by the characterization that subtle Ni/Fe nanoparticles can be uniformly dispersed and closely combined with lecithin carrier. Lecithin was an environmentally compatible biosurfactant that acted as both the component of the microemulsion and the functional material to accumulate organic contaminants. It was expected that the combined material can integrate the functions of lecithin and bimetal. The effectiveness was exhibited through the more rapid and sufficient removal of PCB77 by lecithin-nano Ni/Fe than that by blank carrier. Although requiring further improvement, the constitution of lecithin-nano Ni/Fe was a beneficial attempt to acquire the synergistic effect for intensified removal of environmental contaminants. It was promising that the original system and convenient method described in this work will facilitate the development of the organic-inorganic combined materials.

APA, Harvard, Vancouver, ISO, and other styles

32

McCrae, Catharina H., and D. Donald Muir. "Heat stability of recombined milk: influence of lecithins on the heat coagulation time-pH profile." Journal of Dairy Research 59, no. 2 (May 1992): 177–85. http://dx.doi.org/10.1017/s0022029900030429.

Full text

Abstract:

SummaryTwo types of lecithin, namely egg and soya lecithin, were investigated as potential stabilizers of recombined milk. They were incorporated into recombined milk both before and after homogenization (20·7 MPa; 60 °C). Their presence at homogenization changed neither mineral equilibria nor homogenization efficiency. However, heat stability varied significantly irrespective of batch of low-heat skim milk powder used in recombined milk. The variation in heat stability depended on type of lecithin. Soya lecithin proved to be a very effective stabilizer. It improved heat stability over a wide pH range (6·3–7·1) and the effect occurred even when the lecithin was added after homogenization. In contrast, egg lecithin destabilized the system to heat at pH < 6·7 by converting a Type A into a Type B heat coagulation time-pH profile if it was incorporated before homogenization; after homogenization it had no effect. The effects of both egg and soya lecithin on the heat stability of recombined milk strongly suggest that interactions occur between phospholipids and milk protein.

APA, Harvard, Vancouver, ISO, and other styles

33

Hamad, Alwani, Noni Indriani, and Anwar Ma'ruf. "Production Of Lecithin As An Emulsifier From Vegetable Oil Using Water Degumming Process." Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) 23, no. 2 (October 31, 2022): 139. http://dx.doi.org/10.30595/techno.v23i2.15189.

Full text

Abstract:

Lecithin is a phospholipid that has amphiphilic properties resulted polar and non-polar regions, thus it is very effective to be food emulsifier. However, commercial lecithin derived from animal organs such as pig brain, that it is clearly haram. Today, commercial vegetable lecithin derived from soybean oil only. Therefore, lecithin production from other vegetable oils can be made Halal food. In this study, it determined production of lecithin from vegetable oils (coconut oil, palm oil, corn oil and soybean oil) using water degumming process. Vegetable oil is heated up to 70 ° C and added 3% of soft water and then stirred for an hour. To separate the gum, it is used centrifuge at 5000 rpm for 20 minutes. The results showed that only gum from corn oil that can be potentially produce crude lecithin as an emulsifier, resulted gum dry yield (0.11%) and acetone insoluble (AI) 62.75%. This result has significantly the same with soybean lecithin as a control. Unfortunately, it has water content of 6.14% that need further improvement.

APA, Harvard, Vancouver, ISO, and other styles

34

Mourad, Amouni Mohamed, Eder de Carvalho Pincinato, Priscila Gava Mazzola, Maricene Sabha, and Patricia Moriel. "Influence of Soy Lecithin Administration on Hypercholesterolemia." Cholesterol 2010 (December 28, 2010): 1–4. http://dx.doi.org/10.1155/2010/824813.

Full text

Abstract:

Recent studies suggest that lecithin-rich diet can modify cholesterol homeostasis and hepatic lipoprotein metabolism. Considering the phytotherapeutic impact of lecithin, this work hypothesizes that lecithin administration in hypercholesterolemic patients may reduce cholesterol concentrations by increasing biliary secretion. Total cholesterol and LDL were evaluated after soy lecithin administration in hypercholesterolemic patients. One soy lecithin capsule (500 mg/RP-Sherer) was administrated daily. One-two months before the treatment beginning, blood samples were collected for total lipids and cholesterol fractions analysis. The results showed a reduction of 40.66% and 42.00% in total cholesterol and of 42.05% and 56.15% in LDL cholesterol after treatment for one and two months, respectively. A significant reduction in total cholesterol and LDL-cholesterol concentrations was observed during the first month of treatment, suggesting that the administration of soy lecithin daily may be used as a supplemental treatment in hypercholesterolemia.

APA, Harvard, Vancouver, ISO, and other styles

35

Ma, Guang Hua, Ying Jun Wang, Aili Ma, and Huijuan Shen. "Improving the Suspension Property of Non-Plastic Material Slurry with Lecithin." Key Engineering Materials 280-283 (February 2007): 1717–20. http://dx.doi.org/10.4028/www.scientific.net/kem.280-283.1717.

Full text

Abstract:

Lecithin is a natural amphipathic surfactant. In this paper, lecithin was experimented to improve the suspension property of non-plastic materials with aluminum oxide slurry. The suspension property was compared by adding different types and amounts of lecithin into the aluminum oxide slurry in acid and alkaline conditions. The experiments showed that the 6090-type lecithin with the optimal amount (0.2%) of dry base best modified the suspension property of the aluminum oxide slurry.

APA, Harvard, Vancouver, ISO, and other styles

36

Antonova, Irina Nikolayevna, Vladimir Vladimirovich Grishin, and Yuriy Dmitriyevich Ignatov. "Comparative efficacy of toothpastescontaining sodium lauryl sulfate and lecithin." Reviews on Clinical Pharmacology and Drug Therapy 11, no. 1 (March 15, 2013): 50–54. http://dx.doi.org/10.17816/rcf11150-54.

Full text

Abstract:

In the article the effect of sodium lauryl sulfate, and lecithin on the enamel of the tooth and the comparative analysis of efficiency of use of toothpaste with lecithin and other components similar to toothpaste with sodium lauryl sulfate, which is significantly more efficient pasta with lecithin. In addition to significant improvements in dental index, pasta with lecithin showed bleaching properties of the enamel of the tooth and the ability to gradually remove tartar.

APA, Harvard, Vancouver, ISO, and other styles

37

KANEKO, Teruhisa, and Kozo SHINODA. "Properties of Lecithin in a Lecithin/Hexadecane/Ethanol System." Journal of Japan Oil Chemists' Society 37, no. 9 (1988): 709–10. http://dx.doi.org/10.5650/jos1956.37.709.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

&NA;. "Tacrine + lecithin is no more effective than lecithin alone." Inpharma Weekly &NA;, no. 727 (March 1990): 8–9. http://dx.doi.org/10.2165/00128413-199007270-00018.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Kotowski, Jan, and H. Ti Tien. "Sucrose influence on lecithin and polypyrrole lecithin bilayer membranes." Journal of Electroanalytical Chemistry and Interfacial Electrochemistry 276, no. 1 (August 1989): 69–74. http://dx.doi.org/10.1016/0022-0728(89)87254-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Kotowski, Jan, and H. Ti Tien. "Sucrose influence on lecithin and polypyrrole lecithin bilayer membranes." Bioelectrochemistry and Bioenergetics 22, no. 1 (August 1989): 69–74. http://dx.doi.org/10.1016/0302-4598(89)85031-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Nilsuwan, Krisana, Soottawat Benjakul, and Thummanoon Prodpran. "Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil." International Journal of Food Engineering 12, no. 7 (September 1, 2016): 647–60. http://dx.doi.org/10.1515/ijfe-2016-0064.

Full text

Abstract:

Abstract Properties of film-forming dispersion (FFD) and emulsion film incorporated with palm oil containing soy lecithin at 50 % and 75 % (w/w, based on palm oil) and emulsified with different microfluidization pressures (6.89, 13.79 and 20.68 MPa) and pass numbers (2 and 4) were investigated. Microfluidized FFD containing 50 % soy lecithin showed the smaller oil droplet size. The lower water vapor permeability with higher tensile strength and elongation at break were found for films from microfluidized FFD (p < 0.05). Films containing 50 % soy lecithin had higher light transmittance and lower b*- and ΔE*-values than those containing 75 % soy lecithin (p < 0.05). Smooth surface and compact cross-section were observed in films from microfluidized FFD. Film from microfluidized FFD containing 50 % soy lecithin showed higher thermal stability. Thus, the emulsion film with improved properties could be prepared from FFD using 50 % soy lecithin with the aid of microfluidization.

APA, Harvard, Vancouver, ISO, and other styles

42

Arifan, Fahmi, Muhammad Kelvin Nandita, Enrico Fendy Sapatra, and Salsabila Salsabila. "Utilization of Corn Oil through Water Degumming Process for Lecithin Emulsifier Production." Indonesian Journal of Chemistry 21, no. 6 (November 24, 2021): 1408. http://dx.doi.org/10.22146/ijc.65195.

Full text

Abstract:

Lecithin is an emulsifier that plays an active role in reducing surface tension in making emulsions. The production of lecithin from other vegetable oils allows the use of other types of vegetable oil as a source of lecithin production to replace soy-based oil, which has begun to be used as a bioenergy raw material. This study aims to find an alternative source of new lecithin derived from corn oil by knowing the characteristics of lecithin and applied to mayonnaise. The resulting lecithin was used in mayonnaise with a 2 factorial randomized block design method consisting of 3 levels. Based on the results obtained, the characteristic of corn oil lecithin is that the largest content is hexadecanoic acid which is 44.79%, and the strongest vibration band is CH2 vibration with stretching modes of symmetry and asymmetry at 2922 and 2853 cm–1 and the terminal CH3 group in the 1374 cm–1. L3C3 treatment was the best result with 60% fat content, 4% emulsion stability, 2.12 cP viscosity, and 1.42 × 10–3 N/m surface tension and organoleptic showed a preference value, namely color 4.4 (like), taste 3.2 (sufficient like), smell 4 (like), and texture 3.80 (like it).

APA, Harvard, Vancouver, ISO, and other styles

43

Shestakova, E. A., D. S. Raspopov, and E. I. Verboloz. "Development of flow technology for the purification and production of food sunflower phospholipids." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (July 18, 2019): 125–31. http://dx.doi.org/10.20914/2310-1202-2019-1-125-131.

Full text

Abstract:

The completed research work is aimed at creating a continuous technology and machine-hardware purification scheme for phosphatide concentrate in an effective magneto-acoustic way. To separate modified of waste of deodorization and to obtain lecithins with a high content of phosphatidylcholines using distillation, selective solvent, ethyl alcohol and adsorbent-silica gel was used, and ultrasonic with an intensity of 10 W/cm2 in combination with a pulsating magnetic field of 2 Tl was used to increase its dissolving and absorbing ability. Such treatment in the stream provides obtaining a substantially bleached high-quality lecithin-containing product in the form of microgranules of an alcohol-insoluble fraction (remain on the filter) and a liquid fat-containing part with a low amount of waste absorbed by silica gel. The objectives of the study include studying the effect of hydrodynamic complex effects on the association and deassociation of free fatty acids and other related lipids in the composition of the waste of deodorization of sunflower oil, the rationale for the use of silica gel as an effective neutralizing and adsorbing agent, determining rational modes of the solvent (ethyl alcohol) distillation process in a vacuum molecular distiller for high-quality lecithin-containing liquid product. The relevance of the work «Improvement of the process and equipment for the distillation of waste of deodorization of vegetable oils processed in ultrasonic» is that at present in Russia this topic of the integrated use of ultrasonic, pulsating magnetic field and silica gel cleaning makes a significant novelty in Russian scientific works in this direction. The proposed technology for producing modified sunflower lecithins allows to obtain both fractionated lecithins with a mass fraction of acetone-insoluble substances of more than 60%, and skimmed, more hygrophilic lecithins with a mass fraction of acetone-insoluble substances up to 95% with an improved quality of cleaning from color and smelling substances at low acidity.

APA, Harvard, Vancouver, ISO, and other styles

44

Ruban, A. A., M. V. Novikova (Zakharova), and A. A. Kostin. "Effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae with different lecithin content." Food systems 4, no. 3 (October 16, 2021): 220–25. http://dx.doi.org/10.21323/2618-9771-2021-4-3-220-225.

Full text

Abstract:

Fats and oils irrespective of their application field are usually used as emulsions — disperse systems consisting of two immiscible liquids stabilized by an emulsifier. One of the main indicators for emulsions is effective viscosity, which characterizes behavior of liquid in flow. This indicator is also important for optimization of production processes, application and storage of emulsions. It was found that fat of black soldier fly (Hermetia illucens) larvae is close to coconut and palm oil by its qualitative and quantitative composition, which makes it one of the promising alternative sources of fats for the industry. Based on this fact, the aim of the study was to determine effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae depending on the lecithin content of 0.5-2.5 weight%. It was found that consistency of the lecithin solutions increased when its concentration increased from 0.5 to 2 weight%. The lecithin solutions with concentrations of 1.0-2.0 weight% demonstrated weak pseudoplastic behavior and those with the lecithin content of 2.5 weight% dilettante. Emulsions with fat of black soldier fly larvae showed twofold lower consistency compared to the lecithin solutions of the same concentration and weak pseudoplastic behavior, which manifestation did not depend on the lecithin concentration.

APA, Harvard, Vancouver, ISO, and other styles

45

Ahmed, Rehab, Eman Aly, Sherif Mahmoud, Sahar Awad, and Gehan Kamal. "Ifosfamide toxicity to the retina and the possible roles of lecithin and quercetin in albino rats." International Journal of Engineering & Technology 7, no. 2 (May 23, 2018): 800. http://dx.doi.org/10.14419/ijet.v7i2.12483.

Full text

Abstract:

Background: During cancer chemotherapy, drug-induced oxidative stress can limit therapeutic efficiency and cause a number of side effects. Objectives: Our study aimed to characterize the side effects of an alkylating agent chemotherapy ifosfamide to the retina and if the supplementation of lecithin and or quercetin can diminish its oxidative stress by means of comet assay and FTIR.Methods: Seventy female albino rats divided as control, rats given orally quercetin or lecithin, rats injected with ifosfamide, rats given quercetin or lecithin and in combination of them with ifosfamide injection.Results: Lecithin and quercetin groups indicate a normal comet parameters and distribution of protein secondary structure components content of β-turn, α-helix and β-sheet. After Ifosfamide injection, all comet parameters and β-Turns content were significant increase (p˂0.05) with the same context significant decrease (p˂0.05) of α-helix was observed. Lecithin or quercetin reduces the effect of ifosfamide injection in tail length and percentage tailed DNA. Combined treatment gives more protection against DNA damage. Lecithin role is cleared in returning the normal distribution of β-turn, α-helix, β-sheet and lack of protective effect of quercetin regarding the protein secondary structure of retina was observed.Conclusion: We suggest using lecithin and quercetin in combined treatment to reduce the oxidative stress due to ifosfamide.

APA, Harvard, Vancouver, ISO, and other styles

46

Reddy Jala, R. C., B. Chen, H. Li, Y. Zhang, L.-Z. Cheong, T. Yang, and X. Xu. "Enzymatic preparation and characterization of soybean lecithin-based emulsifiers." Grasas y Aceites 67, no. 4 (December 1, 2016): 168. http://dx.doi.org/10.3989/gya.0571161.

Full text

Abstract:

Simple enzymatic methods were developed for the synthesis of lysolecithin, glycerolyzed lecithin and hydrolyzed lecithin. The products were characterized in terms of their acetone insoluble matter, hexane insoluble matter, moisture, phospholipid distribution and fatty acid composition. The HLB value ranges of different products with different acid values were detected. The efficiency of optimally hydrolyzed lecithin was examined at high calcium ion, low pH, and aqueous solutions and compared with commercially available standard lecithin-based emulsifiers. Overall, lysolecithin powder was proven to be the best emulsifier even at strong and medium acidic conditions.

APA, Harvard, Vancouver, ISO, and other styles

47

Barani, Hossein, Majid Montazer, Nasrin Samadi, Tayebeh Toliyat, Mohsen Khorashadi Zadeh, and Boudewijn de Smeth. "Application of Nano Silver/Lecithin on Wool through Various Methods: Antibacterial Properties and Cell Toxicity." Journal of Engineered Fibers and Fabrics 9, no. 4 (December 2014): 155892501400900. http://dx.doi.org/10.1177/155892501400900415.

Full text

Abstract:

Silver nanoparticles (AgNPs) were synthesized with lecithin through a simple chemical reduction method. The prepared AgNPs/lecithin was then loaded into the wool fabric by exhaustion and pad-dry-cure methods. The surface morphology of the loaded wool fabrics was characterized by low-voltage scanning electron microscopy, and the loading efficiency was determined by inductively coupled plasma optical emission spectrometry. Further, the effect of the different lecithin concentrations was examined on the antibacterial activity, cytotoxicity, and color of the loaded wool fabrics. The loaded fabric with AgNPs at a higher lecithin ratio presented higher antibacterial activity due to the higher loading efficiency and smaller nanoparticle size. Also, the morphology of the fibroblast cells in cytotoxicity test was not changed in presence of extracted solution from the treated wool fabrics with different lecithin concentration.

APA, Harvard, Vancouver, ISO, and other styles

48

Polichetti, Elisabeth, Nicolas Diaconescu, Paulette Lechene De La Porte, Lina Malli, Henri Portugal, Anne-Marie Pauli, Huguette Lafond, Beatriz Tuchweber, Ibrahim Yousef, and Francoise Chanussot. "Cholesterol-lowering effect of soyabean lecithin in normolipidaemic rats by stimulation of biliary lipid secretion." British Journal of Nutrition 75, no. 3 (March 1996): 471–81. http://dx.doi.org/10.1079/bjn19960148.

Full text

Abstract:

AbstractThe purpose of the present study was to assess the role of the liver in the plasma-cholesterol-lowering effect of soyabean lecithin. Normolipidaemic rats were fed on lecithin-enriched or control diets with the same amount of protein. The lecithin diets contained 200 g/kg high-fat commercial semi-purified soyabean lecithin (230 g/kg total lipids as soyabean phosphatidylcholine) or 200 g/kg high-fat purified soyabean lecithin (930 g/kg total lipids as soyabean phosphatidylcholine). The control diets were a low-fat diet (40 g fat/kg) and a high-fat triacylglycerol-rich diet (200 g fat/kg). The high-fat diets were isoenergetic. The cholesterol-lowering effect of the lecithin-enriched diets was associated with significantly lower levels of plasma total- and HDL-cholesterol and significantly higher levels of bile phosphatidylcholine (PC), bile salts and cholesterol. These findings suggest that the liver plays a major role in the reduction of plasma cholesterol, the increased biliary lipid being provided by both HDL and the hepatic microsomal pools of PC and cholesterol.

APA, Harvard, Vancouver, ISO, and other styles

49

Li, Ziqi, Siqiong Zhong, Nishita Meshram, and Rachel Kopec. "The Influence of Increasing Lecithin Concentrations on Carotenoid Bioaccessibility and Cell Uptake." Current Developments in Nutrition 6, Supplement_1 (June 2022): 61. http://dx.doi.org/10.1093/cdn/nzac049.007.

Full text

Abstract:

Abstract Objectives We sought to determine if lecithin would produce a dose-response effect, increasing carotenoid bioaccessibility and Caco-2 cell uptake. Methods A mixture of β-carotene, lycopene, lutein and zeaxanthin was digested with increasing concentrations of lecithin (0–10 mg lecithin/mL test meal) and ∼4% vegetable oil (n = 6 per condition). In vitro gastric, duodenal, and jejunal digestion was mimicked for 1 h each, and the micellar fraction isolated for analysis. Additionally, Caco-2 cells producing a monolayer reflecting a small intestinal phenotype were incubated with of the micellular fraction for 4 h, and cells harvested for extraction. The micellular fraction and cell were extracted with hexane and dichloromethane, and the organic phase dried under argon. Micellular carotenoids were quantitated using high performance liquid chromatography-diode-array detection (HPLC-DAD), while cellular carotenoids were quantitated using UHPLC-tandem mass spectrometry (UHPLC-MS/MS). One-way ANOVA followed by Tukey's post-hoc test was used to assess statistically significant differences between lecithin doses on carotenoid bioaccessibility and cellular uptake. Fractions of digesta were also visualized using confocal microscopy, to better elucidate the lecithin-micelle interaction. Results Lecithin significantly increased β-carotene and zeaxanthin bioaccessibility only when comparing the most extreme doses tested. No significant differences were observed for lycopene or lutein bioaccessibility. Likewise, lecithin did not produce a significant increase in the cell uptake in the range tested. Conclusions Overall, lecithin had minimal impact on carotenoid bioaccessibility, and Caco-2 cell uptake of carotenoids. Funding Sources This work was supported by a research grant from Nu Skin Enterprises, Inc.

APA, Harvard, Vancouver, ISO, and other styles

50

BUJO, Hideaki. "Lecithin: Cholesterol Acyltransferase." Journal of Japan Atherosclerosis Society 23, no. 7-8 (1996): 397–402. http://dx.doi.org/10.5551/jat1973.23.7-8_397.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Lecithin'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles