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Articles de revues sur le sujet "Vitamin Solutions"
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Wegehaupt, Florian J., Nancy Lunghi, Vanessa M. G. Högger et Thomasq Attin. « Erosive potential of vitamin and vitamin+mineral effervescent tablets ». SWISS DENTAL JOURNAL SSO – Science and Clinical Topics 126, no 5 (23 mai 2016) : 457–65. http://dx.doi.org/10.61872/sdj-2016-05-01.
Texte intégralRésumé :
The extrinsic sources for erosion-causing acids are primarily acidic beverages and foodstuffs. Effervescent tablets also contain organic acids (e.g. citric, tartaric, malic) in order to form carbon dioxide by contact with water with the help of the carbonate salts of the tablets. To adequately inform patients about the possible erosive potential of effervescent tablets, this study was undertaken in order to investigate the erosive potential of effervescent tablets (ET), containing either a combination of vitamins and minerals or vitamins only, commercially available in Switzerland. One hundred and ninety-two bovine enamel samples were prepared and allocated to 16 groups (AH and 18; n = 12/group). Samples were eroded (120 s/erosive cycle) in freshly prepared solutions (200 ml/12 samples) comprised of tap water and a supplement as follows: none (control groups, A and 1); vitamin+mineral ET: Qualite and Prix (B), Optisana (C), Well and Active (D), Actilife All in One (E), Berocca (F), Isostar (G) and Qualite and Prix Mg + Vit C (H); vitamin ET: Actilife-Multivitamin (2), Sunlife Vitamin C (3), Optisana Vitamin C (4), Optisana Multivitamin (5), Well and Active Multivitamin (6), Kneipp Vitamin C+Zink (7) and Sunlife Multivitamin (8). Enamel loss was measured using profilometry after 10 and 20 erosive cycles. For the vitamin+mineral ET, no loss was observed in groups BE. Significantly highest enamel loss (mean ± SD) after 20 cycles was observed for Isostar (5.26 ± 0.76 µm) and Qualite and Prix Mg + Vit C (5.12 ± 0.67 µm). All vitamine ET showed erosive enamel loss. Significantly highest loss was observed for Sunlife Multivitamin (8.45 ± 1.08 µm), while the lowest loss was observed for Actilife-Multivitamin (5.61 ± 1.08 µm) after 20 cycles. Some of the tested effervescent tablets showed a considerable erosive potential and patients should be informed accordingly.
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Cham, B. E., H. P. Roeser et T. W. Kamst. « Simultaneous liquid-chromatographic determination of vitamin K1 and vitamin E in serum. » Clinical Chemistry 35, no 12 (1 décembre 1989) : 2285–89. http://dx.doi.org/10.1093/clinchem/35.12.2285.
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Abstract We describe a high-performance liquid chromatographic procedure for the simultaneous measurement of vitamins K1 and E in human serum. Delipidated human serum (free of vitamins K1 and E) was used to make standard solutions of these vitamins, and cetyl naphthoate and alpha-tocopheryl acetate were the internal standards for vitamin K1 and vitamin E, respectively. A simple, novel separation method utilizing liquid-liquid partition chromatography was used as a preparative "clean-up" procedure. Cetyl naphthoate and vitamin K1 (after post-column reduction) were detected by fluorescence, alpha-tocopheryl acetate and vitamin E by ultraviolet absorption. Sensitivity (detection limit) of the assay was 30 pg for vitamin K1 and 5 ng for vitamin E per injection. The method is specific, precise, and more rapid than previously described procedures. Within- and between-assay CVs were 8.1% and 12.9%, respectively, for vitamin K1; 3.5% and 6.0%, respectively, for vitamin E. Analytical recoveries of vitamins K1 and E were 80% and 93%, respectively, from serum and from delipidated serum (standards). The average neonatal serum concentration of vitamin K1 was 83 ng/L, 2.5 mg/L for vitamin E; for normolipidemic adults, the values were 343 ng/L and 7.9 mg/L, respectively, and for hyperlipidemic adults, 541 ng/L and 11.1 mg/L, respectively.
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Shephard, G. S., et D. Labadarios. « Degradation of vitamin B6 standard solutions ». Clinica Chimica Acta 160, no 3 (novembre 1986) : 307–11. http://dx.doi.org/10.1016/0009-8981(86)90198-1.
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Afolabi, Ayobami Oladele, Olaolu Opeyemi Olotu et Isiaka Abdullateef Alagbonsi. « Vitamins E and C Alleviate the Germ Cell Loss and Oxidative Stress in Cryptorchidism When Administered Separately but Not When Combined in Rats ». ISRN Pharmacology 2012 (30 octobre 2012) : 1–8. http://dx.doi.org/10.5402/2012/843569.
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The antioxidant effects of vitamins C and E on cryptorchidism-induced oxidative stress were investigated in male Sprague-Dawley rats. Forty rats (200–250 g) were randomly divided in a blinded fashion into five groups (). Group 1 was sham operated and treated with vehicle (corn-oil, 10 mL/kg). Groups 2, 3, 4, and 5 were rendered unilaterally cryptorchid and treated with vehicle (10 mL/kg), vitamin E solution (75 mg/kg), vitamin C solution (1.25 g/kg), and combination of vitamin E (75 mg/kg) and vitamin C (1.25 g/kg) solutions, respectively. Germ cell count, superoxide dismutase (SOD), total protein (TP), and testicular weight (TW) were lower, but malondialdhyde (MDA) was higher in the cryptorchid rats than the sham-operated rats. When administered separately, vitamins C and E increased germ cell count, SOD, TP, and TW but did not reduce MDA in the cryptorchid rats when compared to the vehicle-treated cryptorchid rats. However, there was no significant difference in these parameters between vehicle-treated and combined vitamins C- and E-treated rats. This suggests that vitamins E and C alleviate the germ cell loss and oxidative stress in cryptorchidism when administered separately but not when combined in rats.
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Lavoie, Jean-Claude, Philippe Chessex, Thérèse Rouleau, Diane Migneault et Blandine Comte. « Light-Induced Byproducts of Vitamin C in Multivitamin Solutions ». Clinical Chemistry 50, no 1 (1 janvier 2004) : 135–40. http://dx.doi.org/10.1373/clinchem.2003.025338.
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Abstract Background: When solutions of multivitamin preparations (MVPs) are exposed to light, H2O2 as well as organic peroxides are generated and the concentration of vitamin C decreases. The aim of this study was to determine, using mass spectrometry, whether the generation of oxidative byproducts of vitamin C, such as dehydroascorbate (DHA) and 2,3-diketogulonic acid (DKG), accounted for the reported decrease in ascorbic acid in MVPs exposed to light. Methods: Mass spectrometry was used to document the formation of byproducts of ascorbic acid in solutions containing a MVP, vitamin C + riboflavin, and vitamin C + H2O2 + Fe2+. The involvement of ascorbic acid and H2O2 in the formation of organic peroxides was tested by measuring peroxide concentrations in solutions containing H2O2 with or without ascorbic acid and with or without Fe2+ before and after addition of catalase. Results: The loss of ascorbic acid in photo-exposed MVPs was associated with the concomitant generation of byproducts different from DHA and DKG. Among them, one mass fingerprint was particularly observed with solutions of vitamin C + riboflavin exposed to ambient light as well as with the solution of vitamin C + H2O2 + Fe2+, suggesting a Fenton-like reaction. This fingerprint was associated with the formation of catalase-resistant peroxides. Conclusion: Exposure of MVPs to light leads to the rapid loss of ascorbic acid and generation of specific byproducts that differ from DHA and DKG. The conversion of vitamin C into byproducts could be of biological importance in accounting for the decrease in ascorbic acid concentrations and the generation of organic peroxides in light-exposed MVPs.
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Giacomelli, Cristiano, Fernando Carlos Giacomelli, Luciano Ortigara Alves, Ana Karina Timbola et Almir Spinelli. « Electrochemistry of vitamin E hydro-alcoholic solutions ». Journal of the Brazilian Chemical Society 15, no 5 (octobre 2004) : 748–55. http://dx.doi.org/10.1590/s0103-50532004000500022.
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Kondratyuk, V. V., et V. A. Polyakova. « Concentration of vitamin solutions by membrane distillation ». Pharmaceutical Chemistry Journal 27, no 10 (octobre 1993) : 713–15. http://dx.doi.org/10.1007/bf00780551.
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Marks, Ray. « Vitamin C and obesity : problems and solutions ». Advances in Obesity, Weight Management & ; Control 11, no 6 (11 novembre 2021) : 175–85. http://dx.doi.org/10.15406/aowmc.2021.11.00353.
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Obesity, a largely intractable health condition with incalculable health and financial and social costs and ramifications remains an immense challenge to mitigate effectively. Multiple interventions to offset obesity, and to mitigate its negative impact, while studied and implemented for many years, have generally failed to eliminate this growing global epidemic. Alternately, interventions that can limit the onset of obesity, or help to reduce this where present, including efforts to contain pain, depression, and lack of energy, would appear of high significance. Studied for over 40 years, various anti oxidants are proving to be of possible adjunctive benefit in efforts to reduce excess weight, and associated inflammatory responses, pain, and depression that are encountered by overweight persons. This mini review discusses some findings regarding vitamin C or ascorbic acid, a key ingredient of fruits and vegetables, and whether more emphasis on ensuring adequate vitamin C intake has a possible role in attenuating selected correlates of the global obesity burden. Extracted from current literature, it is concluded that this is a field of significant promise, but one requiring more insightful research, multiple intervention approaches, and dedicated collaborators.
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Hayes, Aoife, et Kevin D. Cashman. « Food-based solutions for vitamin D deficiency : putting policy into practice and the key role for research ». Proceedings of the Nutrition Society 76, no 1 (25 octobre 2016) : 54–63. http://dx.doi.org/10.1017/s0029665116000756.
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Recent re-evaluations of dietary reference values (DRV) for vitamin D have established intake requirements between 10 and 20 µg/d. National nutrition surveys indicate that habitual mean intakes of vitamin D in the population are typically in the range 3–7 µg/d. As vitamin D supplementation will not be effective at a population level because the uptake is generally low, creative food-based solutions are needed to bridge the gap between current intakes and these new requirement values. The overarching aim of this review is to highlight how food-based solutions can have an important role in bridging this gap and counteracting vitamin D inadequacy in Europe and elsewhere. The present review initially briefly overviews very recent new European DRV for vitamin D and, while not in agreement on requirement estimates, how they point very clearly to the need for food-based solutions. The review discusses the need for traditional fortification of foods in the dairy and other sectors, and finally overviews recent advances in the area of biofortification of food with vitamin D. In conclusion, increasing vitamin D intakes across the population distribution is important from a public health perspective to reduce the high degree of inadequacy of vitamin D intake in Europe. Fortification, including biofortification, of a wider range of foods, which accommodate diversity, is likely to have the potential to increase vitamin D intakes across the population distribution. Research has had, and will continue to have, a key role in terms of developing food-based solutions and tackling vitamin D deficiency.
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Frost, Peter. « The Problem of Vitamin D Scarcity : Cultural and Genetic Solutions by Indigenous Arctic and Tropical Peoples ». Nutrients 14, no 19 (30 septembre 2022) : 4071. http://dx.doi.org/10.3390/nu14194071.
Texte intégralRésumé :
Vitamin D metabolism differs among human populations because our species has adapted to different natural and cultural environments. Two environments are particularly difficult for the production of vitamin D by the skin: the Arctic, where the skin receives little solar UVB over the year; and the Tropics, where the skin is highly melanized and blocks UVB. In both cases, natural selection has favored the survival of those individuals who use vitamin D more efficiently or have some kind of workaround that ensures sufficient uptake of calcium and other essential minerals from food passing through the intestines. Vitamin D scarcity has either cultural or genetic solutions. Cultural solutions include consumption of meat in a raw or boiled state and extended breastfeeding of children. Genetic solutions include higher uptake of calcium from the intestines, higher rate of conversion of vitamin D to its most active form, stronger binding of vitamin D to carrier proteins in the bloodstream, and greater use of alternative metabolic pathways for calcium uptake. Because their bodies use vitamin D more sparingly, indigenous Arctic and Tropical peoples can be misdiagnosed with vitamin D deficiency and wrongly prescribed dietary supplements that may push their vitamin D level over the threshold of toxicity.
Thèses sur le sujet "Vitamin Solutions"
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Lawson, Sarah, et Stacy Brown. « Stability of Oral Vitamin K Solutions Stored in Amber Plastic Syringes ». Digital Commons @ East Tennessee State University, 2018. https://dc.etsu.edu/asrf/2018/schedule/102.
Texte intégralRésumé :
Oral vitamin K is administered to patients who have very high INR lab values and are on warfarin therapy. Due to the inability of some patients to swallow tablets, and the commercial formulation of vitamin K being available only as a tablet or an injectable emulsion, it may be necessary to compound an oral liquid formulation. When compounding batches of oral solutions, it is sometimes convenient to measure the product in unit doses. In this project, we compared liquid vitamin K in sterile water (1mg/mL) verses liquid vitamin K in Ora-Sweet (1mg/mL) stored in amber plastic syringes. Vitamin K is light sensitive and is best stored in amber containers. Vitamin K is also lipophilic and may adsorb to the plastic syringes. In this study, we investigated the feasibility of bulk compounding oral vitamin K solutions, and aliquoting them for storage in amber plastic syringes. The Vitamin K in sterile water syringes were made by mixing 45 mL of sterile water and 5 ampules, each containing 10mg/mL of vitamin K emulsion, together in an amber glass bottle for a final concentration of 1mg/mL. Thirty 1mL plastic amber syringes were filled with the mixture, capped, and placed in the refrigerator. The same process was repeated using Ora-Sweet instead of sterile water to fill thirty more plastic amber syringes. Three syringes of vitamin K in sterile water mixture, three syringes of vitamin K in Ora-Sweet mixture, and one Vitamin K reference standard were all analyzed using HPLC-UV on the day of compounding, and at day 1, 2, 4, 7, 14, 21, 30, 60, and 90. If stability is defined as 90-110% active ingredient, then Vitamin K in sterile water is stable to fourteen days, 95.3±3.5% recovery, but some samples fell below 90% recovery after 14 days. By day ninety, the recovery in SWFI syringes was 84.2±8.9%. For vitamin K in Ora-Sweet, the within-day variability was very high due to limitations in drug dissolution; as such the average concentration was not consistently above 90%. On the day of compounding, the percent recovery in the Ora-Sweet syringes was 92.7±9.9%, despite 1 hour of stirring. In conclusion, the Vitamin K in sterile water mixture can be stored in refrigerated, amber oral plastic syringes for 14 days, but plastic amber syringes were not appropriate for storage of the Vitamin K in Ora-Sweet mixture.
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Roy, Milan Chandra. « Investigation of assorted interactions of vital compounds aqueous ionic liquid and vitamin solutions and solvent arrangements ». Thesis, University of North Bengal, 2016. http://ir.nbu.ac.in/handle/123456789/2756.
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Lawson, Sarah, Stacy D. Brown, Paul Lewis et Gina Peacock. « Comparative Stability of Oral Vitamin K Solutions Stored in Refrigerated Amber Plastic Syringes ». Digital Commons @ East Tennessee State University, 2018. https://dc.etsu.edu/etsu-works/5264.
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Purpose: Vitamin K1 (phytonadione) is a fat-soluble vitamin and an essential cofactor for the synthesis of clotting factors II, VII, IX, X, protein C, and protein S. Vitamin K antagonists deplete vitamin K reserves effectively preventing the synthesis of these clotting factors leading to anticoagulation. Overly excessive anticoagulation, as evidenced by INRs greater than 5, may necessitate vitamin K for reversal of warfarin depending on bleeding risk factors. For elevated INR without bleeding, the oral route is preferred. Orally administered vitamin K1 tablets are only supplied by a single manufacturer, and only available as a 5 mg tablet. Concerns with availability of this tablet, lack of dosing options for treatment requiring less than 5 mg, and delivery options for patients unable to swallow whole tablets have prompted the exploration of alternative dosing strategies using the 10 mg/mL injectable emulsion compounded into an oral liquid. The possibility of storing the oral liquid in unit-doses adds a layer of convenience, and is common practice in many hospital pharmacies. In this project, we compared oral liquid vitamin K1 in sterile water for injection (SWFI) to oral liquid vitamin K1 in Ora-Sweet, simple syrup, cherry syrup, and Syrpalta stored in amber plastic oral syringes.
Methods: Batches of 1 mg/mL vitamin K1 were prepared in SWFI, Ora-Sweet, simple syrup, cherry syrup, and Syrpalta and drawn up by 1-mL aliquots into amber plastic oral syringes. Syringes were capped and stored in a laboratory refrigerator (4.9-5.4oC). for the duration of the study. On each study day (0, 1, 2, 4, 7, 14, 21, 30, 60, and 90), three syringes from each vehicle were removed, and the contents diluted with ethanol to achieve a 0.5 mg/mL assay concentration. Additionally, USP reference material was used on each study day to prepare a fresh 0.5 mg/mL reference solution. The samples and reference were analyzed using a previously validated HPLC-UV method. Results were compared using a 2-way ANOVA (p = 0.05) with post-hoc Tukey’s correction for multiple comparisons. Product stability was defined as 90-110% labeled amount.
Results: Of the vehicles tested, SWFI was the most suitable vehicle for longer-term storage of unit-dosed vitamin K1. The 1 mg/mL vitamin K1 in SWFI, when stored in amber plastic oral syringes, remains within the acceptable 90 – 110% range for 21 days. The Syrpalta preparation demonstrated the next highest BUD of 7 days, with one syringe (2 injections) falling outside the 90% potency at the 14 day time point. Cherry syrup allowed for very limited stability, with a BUD of 24 hours. By the 48-hour time point, two of the three samples were below the 90% potency cutoff. For the vitamin K oral solutions prepared in simple syrup and Ora-Sweet, the recovery of vitamin K was not within acceptable limits, even on the day of compounding. The initial recovery for vitamin K in simple syrup was only 86.8%. Similarly, the preparation in Ora-Sweet, was not at acceptable potency on the day of compounding, (92.7 ± 9.9%). While the average recovery in Ora-Sweet exceeded 90%, the variability between samples suggests a lack of homogeneous distribution of drug through the vehicle. Statistically significant differences were detected between the SWFI preparation and all other vehicles in a 2-way ANOVA with Tukey’s multiple comparison post-test (p-value of 0.05). This difference was most pronounced between SWFI and Ora-Sweet and SWFI and simple syrup (both p < 0.0001). Cherry syrup was also vastly different from SWFI (p = 0.0002), and the difference between SWFI and Syrpalta was less pronounced, yet still significant (p = 0.0442).
Conclusion: Vitamin K1 in sterile water and Syrpalta was stable for 21 days and 7 days, respectively, when stored in amber plastic syringes. Vitamin K1 in cherry syrup was only stable for 24 hours in the syringes. For vitamin K1 in Ora-Sweet and simple syrup, the within-day variability was very high due to limitations in drug dissolution; as such the average recovery was not consistently above 90%, even on the day of compounding. Statistically significant differences were detected between the SWFI formulation and all other vehicles. Several factors appear to affect the potency and stability of vitamin K1 in different vehicles. Because the stability of vitamin K1 oral solution differs between storage in amber glass bottles and oral syringes, vitamin K1 may have the potential to adsorb to polypropylene (PPE). The pH of the vehicle may contribute to degradation of vitamin K1, and the viscosity of the vehicle may affect the achievable potency of certain mixtures. The viscosity of the mixture also appears to affect maintenance of a homogenous mixture, but the presence of alcohol in the vehicle may help aid in solubilizing the vitamin K1 in Syrpalta. Vitamin K1 in SWFI appears to be the most suitable vehicle for longer-term storage of unit-dosed vitamin K, but Syrpalta and cherry syrup may also be appropriate for more immediate use.
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Permyakova, N. M., T. B. Zheltonozhskaya, V. I. Maksin, V. G. Kaplunenko et O. V. Revko. « Block Copolymers Containing Poly(acrylic acid) for Stabilization of Vitamin E and Silver Nanoparticles in Aqueous Solutions ». Thesis, Sumy State University, 2012. http://essuir.sumdu.edu.ua/handle/123456789/34943.
Texte intégralRésumé :
We have synthesized asymmetric di- and triblock copolymers containing chemically complementary
blocks of poly(acrylic acid) and methoxypoly(ethylene oxide) (PAAc-b-MOPEO) or poly(ethylene oxide)
(PAAc-b-PEO-b-PAAc) using a template radical block copolymerization process. At low pH, polyacid blocks
of these copolymers were protonated and formed the intramolecular polycomplexes (IntraPCs) with
MOPEO or PEO blocks. Due to both the intramolecular complex formation and hydrophobic interactions
between non-polar bound segments of the blocks, an intensive micellization in copolymer solutions at low
pH took place. Aqueous copolymer solutions were used as nanocontainers for encapsulation of poorly soluble vitamin E and as nanoreactors for the silver nanoclusters/nanoparticles formation.
When you are citing the document, use the following link http://essuir.sumdu.edu.ua/handle/123456789/34943
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Bär, Christian. « Some properties of solutions to weakly hypoelliptic equations ». Universität Potsdam, 2012. http://opus.kobv.de/ubp/volltexte/2012/6006/.
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A linear differential operator L is called weakly hypoelliptic if any local solution u of Lu = 0 is smooth. We allow for systems, i.e. the coefficients may be matrices, not necessarily of square size. This is a huge class of important operators which covers all elliptic, overdetermined elliptic, subelliptic and parabolic equations. We extend several classical theorems from complex analysis to solutions of any weakly hypoelliptic equation: the Montel theorem providing convergent subsequences, the Vitali theorem ensuring convergence of a given sequence, and Riemann's first removable singularity theorem. In the case of constant coefficients we show that Liouville's theorem holds, any bounded solution must be constant and any L^p solution must vanish.
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Martineau, Christine. « Stabilité des vitamines dans les mélanges de nutrition parentérale en pédiatrie ». Paris 5, 1990. http://www.theses.fr/1990PA05P143.
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Maltais, Anne. « Caractérisation de gels à froid à base de protéines de soya destinés à la protection et au transport de molécules nutraceutiques ». Doctoral thesis, Université Laval, 2009. http://hdl.handle.net/20.500.11794/20865.
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Ces travaux de recherche ont permis d ' élaborer une méthode de gélification 'à froid ' induite par l'addition de sels de calcium à des protéines de soya thermiquement dénaturées, le but ultime étant d'utiliser ces hydrogels dans le développement de nouveaux aliments fonctionnels et comprimés nutraceutiques ayant des effets bénéfiques sur la santé. Les résultats obtenus démontrent la formation de deux types d 'hydrogels distincts selon la teneur en sels de calcium utilisés. À faible teneur en sels de calcium, des hydrogels filamenteux caractérisés par une microstructure ordonnée et une bonne capacité de rétention d'eau sont obtenus, alors que des hydrogels poreux, agrégés et ayant une faible capacité de rétention d'eau sont identifiés lorsqu'une haute teneur en sels de calcium est utilisée. Ces deux types d 'hydrogels démontrent des propriétés rhéologiques distinctes, utilisées pour quantifier leur dimension fractale respective. Il a été démontré par cette étude que les hydrogels de type filamenteux sont sujet à un mécanisme de formation lent selon un patron dicté par l'encombrement stérique des agrégats primaires, tandis que les hydrogels agrégés sont formés rapidement de façon totalement aléatoire, créant une microstructure désordonnée. Des études in vitro en conditions gastro-intestinales montrent clairement la capacité des hydrogels filamenteux et agrégés à protéger des molécules de vitamine B2, emprisonnées dans leur structure, contre les conditions gastriques (enzymes digestives, pH acide) et à les libérer en conditions intestinales. Les hydrogels filamenteux montrent des profils de libération de la vitamine B2 plus constants que ceux agrégés dû à leur structure moins poreuse. Des comprimés formés à partir des hydrogels lyophilisés et compressés ont également été conçus. Les études in vitro effectuées sur ces comprimés démontrent, comme les études menées sur les hydrogels, une bonne protection de la vitamine B2 en présence de conditions gastriques et une libération accrue lorsque soumis aux conditions intestinales. D'intéressantes perspectives dans le développement de véhicules (hydratés ou comprimés) pour la protection de molécules nutraceutiques et leur libération intestinale sont donc envisageables à partir des hydrogels développés dans le cadre de cette étude.
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Nguyen, Quoc-Hung. « THÉORIE NON LINÉAIRE DU POTENTIEL ET ÉQUATIONS QUASILINÉAIRES AVEC DONNÉES MESURES ». Phd thesis, Université François Rabelais - Tours, 2014. http://tel.archives-ouvertes.fr/tel-01063365.
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Cette thése concerne l'existence et la régularité de solutions d'équations non-linéaires elliptiques, d'équations paraboliques et d'équations de Hesse avec mesures, et les critéres de l'existence de solutions grandes d'équations elliptiques et paraboliques non-linéaires. \textbf{Liste de publications} \begin{description} \item[1.] Avec M. F. Bidaut-Véron, L. Véron; {\em Quasilinear Lane-Emden equations with absorption and measure data,} Journal des Mathématiques Pures et Appliquées,~{\bf 102}, 315-337 (2014). \item[2] Avec L. Véron; {\em Quasilinear and Hessian type equations with exponential reaction and measure data,} Archive for Rational Mechanics and Analysis, {\bf 214}, 235-267 (2014). \item[3] Avec L. Véron; {\em Wiener criteria for existence of large solutions of quasilinear elliptic equations with absorption,} 17 pages, soumis, arXiv:1308.2956. \item[4] Avec M. F. Bidaut-Véron; {\em Stability properties for quasilinear parabolic equations with measure data,} 29 pages, á apparaître dans Journal of European Mathematical Society, arXiv:1409.1518. \item[5] Avec M. F. Bidaut-Véron; {\em Evolution equations of $p$-Laplace type with absorption or source terms and measure data}, 21 pages, á apparaître dans Communications in Contemporary Mathematics, arXiv:1409.1520. \item[6] {\em Potential estimates and quasilinear parabolic equations with measure data,} 118 pages, arXiv:1405.2587v1. \item[7] Avec L. Véron; {\em Wiener criteria for existence of large solutions of nonlinear parabolic equations with absorption in a non-cylindrical domain,} 29 pages, soumis,\\ arXiv:1406.3850. \item[8] Avec M. F. Bidaut-Véron; {Pointwise estimates and existence of solutions of porous medium and $p$-Laplace evolution equations with absorption and measure data,\em } 27 pages, soumis, arXiv:1407.2218. \end{description}\begin{description} \item[1.] Avec M. F. Bidaut-Véron, L. Véron; {\em Quasilinear Lane-Emden equations with absorption and measure data,} Journal des Mathématiques Pures et Appliquées,~{\bf 102}, 315-337 (2014). \item[2] Avec L. Véron; {\em Quasilinear and Hessian type equations with exponential reaction and measure data,} Archive for Rational Mechanics and Analysis, {\bf 214}, 235-267 (2014). \item[3] Avec L. Véron; {\em Wiener criteria for existence of large solutions of quasilinear elliptic equations with absorption,} 17 pages, soumis, arXiv:1308.2956. \item[4] Avec M. F. Bidaut-Véron; {\em Stability properties for quasilinear parabolic equations with measure data,} 29 pages, á apparaître dans Journal of European Mathematical Society, arXiv:1409.1518. \item[5] Avec M. F. Bidaut-Véron; {\em Evolution equations of $p$-Laplace type with absorption or source terms and measure data}, 21 pages, á apparaître dans Communications in Contemporary Mathematics, arXiv:1409.1520. \item[6] {\em Potential estimates and quasilinear parabolic equations with measure data,} 118 pages, arXiv:1405.2587v1. \item[7] Avec L. Véron; {\em Wiener criteria for existence of large solutions of nonlinear parabolic equations with absorption in a non-cylindrical domain,} 29 pages, soumis,\\ arXiv:1406.3850. \item[8] Avec M. F. Bidaut-Véron; {Pointwise estimates and existence of solutions of porous medium and $p$-Laplace evolution equations with absorption and measure data,\em } 27 pages, soumis, arXiv:1407.2218. \end{description}
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Wu, Yu-Chao, et 吳煜朝. « Dissolution of vitamin E in aqueous solutions containing huls surfactant and electrolyte ». Thesis, 1994. http://ndltd.ncl.edu.tw/handle/23814609026979055980.
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Cheng, Chang-Yi, et 鄭昌鎰. « Effect of Electrolyte on the Dissolution of Vitamin E in Surfactant Solutions (Ⅱ) ». Thesis, 2001. http://ndltd.ncl.edu.tw/handle/08965339609364619562.
Texte intégralRésumé :
碩士中原大學
化學研究所
89
Abstract We have studied two surfactants: Sodium dodecyl sulfate and Dodecyltrimethyl ammonium bromide and five electrolytes: NaCl、KCl、CaCl2、NaNO3 and Na2SO4. Vitamin E dissolution in surfactant solutions can be largely increased by adding electrolyte(saturation value＞1). Stability of emulsion is also improved. In this study, we used dynamic light scattering、UV absorption、turbidity and visual observation to study the influence of an electrolyte on emulsion systems. The CMC and MDC of many surfactant solutions shift to the lower concentration by adding electrolytes and the solubilization curves moves to lower surfactant concentrations which is more suitable for some applications.
Livres sur le sujet "Vitamin Solutions"
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The vitamin D solution : A 3-step strategy to cure our most common health problem. New York, N.Y : Hudson Street Press, 2010.
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Holick, M. F. The vitamin D solution : A 3-step strategy to cure our most common health problem. New York, N.Y : Hudson Street Press, 2010.
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Dr. Atkins' vita-nutrient solution : Nature's answers to drugs. New York : Simon & Schuster, 1998.
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Dr. Atkins' vita-nutrient solution : Nature's answer to drugs. New York : Pocket Books, 2002.
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The sunlight solution : Why more sun exposure is essential to your health. Amherst, N.Y : Prometheus Books, 2009.
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Haynes, Allyson. Immunity Superheroes : Powerful Natural Solutions and Optimal Vitamin Dosing to Strengthen Your Immune System Defense. Independently Published, 2020.
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Tonkin, Katherine, Dr Romy Block et Dr Arielle Levitan. The Vitamin Solution. Bolinda Audio, 2020.
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author, Block Romy, dir. The vitamin solution : Two doctors clear the confusion about vitamins and your health. 2015.
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Atkins, Robert C. Dr. Atkins' Vita-nutrient Solution. Pocket Books, 2002.
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The Vitamin D Solution : A 3 Step Strategy to Cure Our most Common Health Problems. Plume, 2011.
Trouver le texte intégralChapitres de livres sur le sujet "Vitamin Solutions"
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Pamphile, Raymond, Paule Veyron, Lise Binderup et Jean-Louis Touraine. « Prolongation of Skin Allograft Survival in Mice Following Administration of New 20-EPI Vitamin D3 Analogues ». Dans Organ Shortage : The Solutions, 365. Dordrecht : Springer Netherlands, 1995. http://dx.doi.org/10.1007/978-94-011-0201-8_75.
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Kallen, J., M. Kania, Z. Markovic-Housley, M. G. Vincent et J. N. Jansonius. « Crystallographic and Solution Studies on Phosphoserine Aminotransferase (PSAT) from E.coli ». Dans Biochemistry of Vitamin B6, 157–60. Basel : Birkhäuser Basel, 1987. http://dx.doi.org/10.1007/978-3-0348-9308-4_28.
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Hackert, Marvin L., Don Carroll, Ratna Ghosh, Andrew Kern, Cory Momany, Marcos Oliveira et Liwen Zhang. « X-ray Structure, Sequence and Solution Properties of Ornithine Decarboxylase from Lactobacillus 30a ». Dans Biochemistry of Vitamin B6 and PQQ, 135–39. Basel : Birkhäuser Basel, 1994. http://dx.doi.org/10.1007/978-3-0348-7393-2_22.
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Sevilla, J. M., C. Hidalgo, T. Pineda, F. Garcia-Blanco et M. Blazquez. « The Schiff base of pyridoxal-5′-phospate with ethylenediamine and ethylamine : Species in solution ». Dans Biochemistry of Vitamin B6 and PQQ, 229–31. Basel : Birkhäuser Basel, 1994. http://dx.doi.org/10.1007/978-3-0348-7393-2_37.
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Peracchi, A., A. Mozzarelli et G. L. Rossi. « Effects of Monovalent Cations on Functional Properties of the Tryptophan Synthase α2β2 Complex in Solution and in the Crystal ». Dans Biochemistry of Vitamin B6 and PQQ, 125–29. Basel : Birkhäuser Basel, 1994. http://dx.doi.org/10.1007/978-3-0348-7393-2_20.
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Martins, Vinicius Ruiz, J. Boudy, R. V. Andreão et T. F. Bastos-Filho. « Uma abordagem de Fusão de Sinais Vitais baseada em Redes Bayesianas ». Dans IV Latin American Congress on Biomedical Engineering 2007, Bioengineering Solutions for Latin America Health, 178–82. Berlin, Heidelberg : Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-74471-9_42.
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Morgan, Lynette. « Greenhouse produce quality and assessment. » Dans Hydroponics and protected cultivation : a practical guide, 246–67. Wallingford : CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0013.
Texte intégralRésumé :
Abstract 'Quality' of greenhouse and hydroponic produce implies suitability for a particular purpose or the degree to which certain set standards are met. Aspects of produce quality may encompass sensory properties (appearance, texture, taste and aroma), nutritive values, chemical constituents, mechanical properties, functional properties and defects. Quality standards and testing methods have been developed for most commercial crops to help ensure consumers receive produce of a suitable standard. These quality standards can range from basic grading for removal of damaged produce and for size, shape, weight and overall appearance, to analytical testing for compositional factors such as acidity, volatiles, dry matter, starch and sugars, toxins, vitamins and minerals, and others. This chapter discusses the components of crop quality, quality improvement, cultural practices to improve greenhouse produce quality (nutrient solution electrical conductivity levels, salinity and deficit irrigation), environmental conditions (including light and temperature) affecting quality of greenhouse crops, role of genetics in the quality of greenhouse-grown produce, microbial quality and food safety. Different quality testing and grading methods are described such as colour analysis, total soluble solids (Brix) testing, sensory evaluation of compositional quality, volatiles testing (aroma), texture and firmness quality assessment.
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Morgan, Lynette. « Greenhouse produce quality and assessment. » Dans Hydroponics and protected cultivation : a practical guide, 246–67. Wallingford : CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0246.
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Abstract 'Quality' of greenhouse and hydroponic produce implies suitability for a particular purpose or the degree to which certain set standards are met. Aspects of produce quality may encompass sensory properties (appearance, texture, taste and aroma), nutritive values, chemical constituents, mechanical properties, functional properties and defects. Quality standards and testing methods have been developed for most commercial crops to help ensure consumers receive produce of a suitable standard. These quality standards can range from basic grading for removal of damaged produce and for size, shape, weight and overall appearance, to analytical testing for compositional factors such as acidity, volatiles, dry matter, starch and sugars, toxins, vitamins and minerals, and others. This chapter discusses the components of crop quality, quality improvement, cultural practices to improve greenhouse produce quality (nutrient solution electrical conductivity levels, salinity and deficit irrigation), environmental conditions (including light and temperature) affecting quality of greenhouse crops, role of genetics in the quality of greenhouse-grown produce, microbial quality and food safety. Different quality testing and grading methods are described such as colour analysis, total soluble solids (Brix) testing, sensory evaluation of compositional quality, volatiles testing (aroma), texture and firmness quality assessment.
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Middleton, Stephen J., Simon M. Gabe et Raymond J. Playford. « Effects of massive bowel resection ». Dans Oxford Textbook of Medicine, sous la direction de Jack Satsangi, 2911–16. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198746690.003.0304.
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Major vascular events involving the superior mesenteric artery and small-bowel volvulus are the commonest reasons for adults to require massive intestinal resection. The ability of the residual bowel to adapt after resection varies greatly between patients, but common postoperative problems include sepsis, diarrhoea (or high-output stoma losses), fluid and electrolyte imbalance, malnourishment (protein–energy malnutrition, mineral and vitamin deficiencies), gallstones, renal stones, and psychological illness. Where appropriate, oral nutrition, initially consisting of low-volume polymeric feeds administered by nasogastric or enteral tube, should be started within the first few days of surgery. Small-volume, frequent, solid or semisolid meals with low long-chain triglycerides and (when colon is in continuity) oxalate content should be introduced subsequently, and isotonic electrolyte solutions given as required. Oral multivitamin and mineral supplements are usually needed, and vitamin B12 injections may be required. There should be regular long-term monitoring of fat-soluble vitamins (A and D), vitamin B12, folate, magnesium, zinc, and bone status. Long-term intravenous nutrition is sometimes needed. Growth factor administration, especially glucagon-like peptide-2 analogues, may stimulate bowel adaptation. Small-bowel lengthening may be considered for patients with dilated bowel close to the length required. Those who are dependent on peripheral nutrition and develop complications such as loss of venous access or liver disease should be considered for intestinal transplantation.
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Tangolar, Serpil, Semih Tangolar, Metin Turan, Mikail Atalan et Melike Ada. « The Effects of Different Substrates with Chemical and Organic Fertilizer Applications on Vitamins, Mineral, and Amino Acid Content of Grape Berries from Soilless Culture ». Dans Soilless Culture [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.102345.
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Due to its advantages, soilless cultivation has been used for both early- and late-maturing grape varieties. High nutritional and energy value is one of the strongest features that make the grape an effective component of agriculture and the human diet. Therefore, it was thought that it would be useful to determine the nutrient content of the berries in a soilless culture study carried out on the Early Cardinal grape variety. One-year-old vines were trained to a guyot system and grown in 32-liter plastic pots containing four different solid growing media, namely, zeolite, cocopeat, and zeolite+cocopeat (Z + C) (1:1 and 1:2, v:v). A total of three different nutrient solutions (Hoagland, Hoagland A (adapted to the vine) and organic liquid worm fertilizer (OLWF)) were applied to the plants. Grapevines were given different solutions starting from the bud burst. Z + C (1:1) substrate mixture giving the highest values of 14 amino acids, vitamins, and most macro- and microelements. Hoagland and Modified Hoagland nutrient solutions mostly gave higher values than OLWF for the properties studied. In general, it was observed that there were no significant losses in terms of mineral, vitamin, and amino acid composition in soilless grape cultivation.
Actes de conférences sur le sujet "Vitamin Solutions"
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Izmailovichi, I., et N. Sadomov. « "Каролин" для бройлеров ». Dans Scientific and practical conference with international participation : "Management of the genetic fund of animals – problems, solutions, outlooks". Scientific Practical Institute of Biotechnologies in Animal Husbandry and Veterinary Medicine, 2023. http://dx.doi.org/10.61562/mgfa2023.36.
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The effectiveness of the use of the pro-vitamin preparation β-carotene «Сarolin» in the cultivation of broiler chickens is the goal of our scientific research. Conducted scientific and economic experience was determined: the best result for the studied indicator was obtained in the group in which the drug «Сarolin» appeared in the diet of poultry in a concentration with vitamins A and K3. At the same time, vitamin A was added to the compound feed at a dose equal in biological activity to the amount of the drug «Сarolin», vitamin K3 – the generally accepted norm. It was established that the number of erythrocytes in the blood of experimental chickens increased by 40,2 %, hemoglobin – by 13,1 %, leukopoiesis – by 14,8 %. There was a positive trend in the increase in antioxidants, an increase in the safety of livestock by 2,7 %, an increase in live weight by 7,6 %, a decrease in the cost of feed for live weight gain by 9,1 %, and an increase in the digestibility of crude protein. The output of the gutted carcass of such a bird increased by 11,4 %, the level of amino acids in poultry meat increased by 4,5–5,6 %, and the deposition of vitamin A in
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Bozkurt, D., M. Kwiatkowski, P. Terebun, J. Diatczyk et J. Pawłat. « Potential DBD-jet applications for preservation of nutritive compounds on the example of vitamin C in water solutions ». Dans The Fifth National Congress of Environmental Engineering. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742 : CRC Press, 2016. http://dx.doi.org/10.1201/9781315281971-10.
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Almubarak, Tariq, Majed Almubarak, Abdullah Almoajil et Fares Alotaibi. « Vitamin C : An Environmentally Friendly Multifunctional Additive for Hydraulic Fracturing Fluids ». Dans ADIPEC. SPE, 2022. http://dx.doi.org/10.2118/211113-ms.
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Abstract There exists a need for high temperature fracturing fluids as we expand exploration into deeper, lower permeability, and hotter formations. Fracturing fluid stability depends on two main bonds: the crosslinker to polymer bond and the monomer to monomer bond. To preserve the crosslinker to polymer bond, a proper crosslinker with a suitable delay additive is typically utilized. On the other hand, the monomer to monomer bond is challenging to protect since it’s susceptible to a variety of factors with the main culprit being oxygen radical attacks. Consequently, the most common high temperature stabilizers used are oxygen scavengers such as sodium thiosulfate or sodium sulfite. Unfortunately, both additives create their own issues. Sodium thiosulfate is known to degrade at high temperature to generate H2S, while sulfites generate sulfates that end up causing inorganic scale precipitation or feeding sulfate reducing bacteria creating another source of H2S in the reservoir. Additionally, Sodium thiosulfate is a high pH additive which can cause formation damage through fines migration and precipitation of hydroxides. Vitamin C is renowned for its antioxidative and oxygen scavenging properties throughout many industries. It is commonly used as an extremely cheap supplement to boost the immune system and as a food preservative to increase shelf life. Moreover, it has an acidic pH and offers a chemical structure capable of delaying crosslinking reactions. For that reason, this work aims to study the influence of Vitamin C as a multifunctional additive in fracturing fluids. The tests mainly utilized the high-pressure/high-temperature (HPHT) rheometer. The performance of Vitamin C was assessed with a guar derivative at temperatures between 250-300°F for 1.5 hours. Moreover, zeta potential and coreflood were used to evaluate the formation damage tendencies of using this additive. The results showed that the use of Vitamin C was able to provide a pH reduction, crosslinking delay, and enhance the high temperature stability of fracturing fluids. Zeta potential and coreflood experiments showed that clays were more stable at lower pH conditions minimizing fines migration. Vitamin C is a cheap and readily manufactured environmentally friendly additive that offers solutions to the use of fracturing fluids at high temperatures. Utilizing it not only offers oxygen scavenging ability, but also replaces additives that lower pH and provides crosslinking delaying properties.
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Diding Suhandy, Yuichi Ogawa, Naoshi Kondo et Meinilwita Yulia. « Feasibility of Using Attenuated Total Reflectance Terahertz (ATR-THz) Spectroscopy for Quantitative and Qualitative Study of Vitamin C in Aqueous Solutions ». Dans 2011 Louisville, Kentucky, August 7 - August 10, 2011. St. Joseph, MI : American Society of Agricultural and Biological Engineers, 2011. http://dx.doi.org/10.13031/2013.38176.
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Oliveira, Osmair Vital de, Isabella Barros de Oliveira, Felipe Edilino de Lima et Rafael Giordano Viegas. « Encapsulation of the vitamins D3 and E in cucurbit[7]uril : A computational investigation ». Dans VIII Simpósio de Estrutura Eletrônica e Dinâmica Molecular. Universidade de Brasília, 2020. http://dx.doi.org/10.21826/viiiseedmol202066.
Texte intégralRésumé :
In this work, molecular dynamics simulation (MD) was used to study the encapsulation of fat-soluble vitamins D3 (vD3) and E (a-TOC) into cucubit[7]uril (CB[7]) in an aqueous solution. Cucurbiturils is a class of macrocyclic molecules largely used as carrier and controlled release agent in order to improve the solubility and chemoprotective of drugs. Along 50 ns of MD trajectory, the vitamins formed a stable complex with CB[7] without significantly altering its structure. Moreover, the second solvation shell of the CB[7] was not disrupted by the inclusion of the vitamins. The solvation enthalpy was ~ –173.0 kcal/mol for both complexes and –177.6 kcal/mol for the isolated CB[7], suggesting that the vitamin@CB[7] complexes are soluble in water. The binding free energy indicates that CB[7] can act as carrier agent for these vitamins, with values of –17.54 and –23.76 kcal/mol for vD3@CB[7] and a-TOC@CB[7], respectively. Finally, herein we highlight that CB[7] can be a new host to be used for vitamin delivery in biological systems.
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Miekka, Shirley I. « USE OF ALBUMIN AND TWEEN AS STABILIZERS TO PREVENT ACTIVITY LOSS DURING CLOTTING ASSAYS OF COAGULATION FACTOR IX AND X CONCENTRATES ». Dans XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1644065.
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Assays for clotting activities of Vitamin K-dependent coagulation factors in Factor IX complex concentrates are IcnovTn to give variable results depending on the composition of the sample diluent. Higher potency values are obtained when deficient plasma is used for sample pre-dilution compared with dilution in buffer. This discrepancy is more pronounced in assays of higher purity Factor IX (FIX) or Factor X (FX) concentrates. We have found that addition of a mixture of bovine albumin (0.1% w/v) and Tween 20 (0.01% v/v) (BAT) to the dilution buffer can eliminate the discrepancy, giving clotting times and plot slopes equal to chose obtained upon dilution in deficient plasma. Less protection was obtained with either albumin or Tween added separately. Polyethylene glycol 8000 (0.1% w/v), commonly used to stabilize thrombin solutions, gave variable results. BAT had no effect on clotting times of whole plasma or of FIX or FX samples pre-diluted in deficient plasma. Neither deficient plasma nor BAT had any effect when added after sample dilutions were prepared: activity of a FIX concentrate was 137 U/ml when pre-diluted in Factor IX-deficient plasma and 1312 U/ml diluted in BAT, compared with 49 U/ml diluted in buffer alcne; addition of deficient plasma or BAT to the dilutions of sample in buffer gave activities of only 36 a).id 34 U/ml, respectively. Similar results were obtained with FX samples. Furthermore, when a solution of FX (pre-diluted to 1 U/ml in buffer without stabilizer) was merely transferred from one test tube to another without further dilution, clotting times increased progressively and activity decreased by 85% after 8 transfers. By contrast, an identical sample diluted to 1 U/ml with BAT remained essentially unchanged after 8 serial transfers. These results indicate that Vitamin K-dependent coagulation factors are very susceptible to surface adsorption or inactivation after dilution of concentrates, and that either BAT or deficient plasma will prevent this loss. The use of albumin and Tween as stabilizers provides a simpler, .less expensive alternative to prevent nonspecific surface adsorption and achieve more accurate measurement of clotting activities.
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Yong, Derrick, Haoming Koo et Haoming Koo. « Modeling the lasing threshold of a two-photon pumped vitamin solution ». Dans 2017 Conference on Lasers and Electro-Optics Pacific Rim (CLEO-PR). IEEE, 2017. http://dx.doi.org/10.1109/cleopr.2017.8118981.
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Chiselita, Oleg, Natalia Chiselitsa, Elena Tofan, Alina Beshliu, Nadejda Efremova, Marina Danilis et Ana Rotaru. « Antocyanic extracts from yeast winewaste ». Dans 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.15.
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Phenolic compounds, especially phenolic acids, tannins and anthocyanins are among the important biologically active components of wines. Of all the phenolic compounds, anthocyanins are of a particular interest because they have many beneficial effects on human and animal health. In vitro and in vivo studies have revealed the biological potential of these compounds and demonstrated their ability to reduce oxidative stress, to act as antimicrobial substances and to counteract the appearance and progression of many nontransmissible diseases, such as neurodegenerative, cardiovascular, metabolic ones and cancer. In combination with vitamin A and other carotenoids they protect visual function. Anthocyanins and their derivatives have no toxic effect on living organisms, even after ingestion in very high doses. Since the biologically active substances, including anthocyanins, found out in the fermentation medium, are largely absorbed on the surface of the yeast cells, yeast biomass remaining from wine production, can serve as an important source of these substances. The purposes of this research were to obtain anthocyanin extracts from the yeast biomass remaining from the production of the autochthonous wines, to characterize them biochemically, and to assess their antioxidant potential. The research was focused on the sediment yeast biomass from the production of white dry wine Rkatsiteli, red dry wines Merlot and Cabernet, offered by the «Cricova» winery. The extracts were obtained by different methods of destruction of the yeast cell wall, which included the use of the acetic acid and the sodium phosphate buffer solutions, homogenization, different temperatures and biomass-solution ratios. The extracts were characterized by their dry weight, by the content of the anthocyanins, proteins, and carbohydrates, as well as by the activity of the antioxidant enzymes catalase and superoxide dismutase. Depending on the yeast biomass type and the cell wall destruction method the obtained extracts had the dry weight of 2.2 - 13.3 mg/ml, and contained 3.9±0.3 - 20.7±0.4 mg/g of cyanidin anthocyanins, 3.2±0.2 - 9.7±0.4% (d.w.) of proteins, 2.2±0.02 - 31.4±0.3% (d.w.) of carbohydrates, and possessed the antioxidant type catalase activity of 315±2.6 - 524±1.5 mmol/min/mg protein and the superoxide dismutase of 173±5.2 - 457±0.6 U/mg protein. The valuable biochemical composition and high activity of the antioxidant enzymes such as catalase type and superoxide dismutase of the extracts revealed the perspectivity of using the yeast biomass from wine production as a source of anthocyanin preparations for various fields. The results of the research permitted to elaborate a procedure of obtaining the anthocyanin preparations from yeast biomass after red wine fermentation, which is currently being patented.
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Moigradean, Diana, Mariana-Atena Poiana, Roxana-Diadora Gruiescu, Liana Maria Alda et Despina Maria Bordean. « DEVELOPING OF INNOVATIVE VALUE-ADDED CHOCOLATE FORMULAS BY ROSEHIP AND CAROB POWDER INCORPORATION ». Dans 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.18.
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The chocolate is one of the most popular foods all over the world, representing a highly nutritious source of energy. In this paper is proposed a way to improve the antioxidant function of chocolate by rosehip powder incorporation in the recipe. Additionally, a part of cocoa from its manufacturing recipe was replaced by carob powder. Rosehip powder brings along a high intake of vitamin C, B1, B2, K, carotenoids, pectin, carbohydrates, and also organic acids. Due to the high level of vitamin content, it is recommended the rosehips consumption in various forms. Carob flour has shown nutritional properties much better than those of cocoa, being an alternative ingredient mainly recommended in the children�s nourishment because the carob powder does not stimulate gastric acidity, has a very high antioxidant and contains no gluten or lactose. Thus, in this study were developed chocolate formulas with improved functionality versus the control prepared without any addition of rosehip and carob powder. Eight chocolate formulations were prepared in laboratory conditions. The antioxidant activity was evaluated on the base of spectrophotometric ferric reducing antioxidant power (FRAP) assay. The total phenolics (TP) content was spectrophotometrically evaluated using the Folin-Ciocalteu colorimetric method. The vitamin C (VC) content has been measured by titration with 2,6-dichlorophenolindophenol sodium salt solution. Our results are useful for food technologists to develop new value-added chocolate formulas by incorporation in the recipe of different functional ingredients.
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GALIASSI, Gabriela Regina Rosa, et Maribel Valverde RAMIREZ. « EXPERIMENTAL STUDY OF THE INFLUENCE OF TEMPERATURE ON PASTEURIZATION OF PÊRA RIO IN NATURA ORANGE JUICE ». Dans SOUTHERN BRAZILIAN JOURNAL OF CHEMISTRY 2021 INTERNATIONAL VIRTUAL CONFERENCE. DR. D. SCIENTIFIC CONSULTING, 2022. http://dx.doi.org/10.48141/sbjchem.21scon.02_galiassi.pdf.
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Heat treatment is one of the most used methods to preserve food, such as orange juices, which are an excellent source of ascorbic acid. To avoid vitamin C degradation and reduce loss, fast heating is recommended. This work aimed to determine the vitamin C content using the iodometric method and the convective heat transfer coefficient using the method of dimensionless numbers and the experimental method. Time and temperature were controlled throughout the experiment. In pasteurization, the solution was heated to 80 °C, heating lasted 50 minutes and cooling for 42 minutes. The convective heat transfer coefficient was evaluated in two regions of the cylindrical container: near the wall and in the central region. The graphic profile of the curve follows the same trend of the literature. The convective heat transfer coefficient is higher in the region near the wall. As time passes and temperature decreases, the central region tends to equilibrium, and the coefficient becomes more constant. The vitamin C content remained constant before and after pasteurization, so it was observed that the pasteurization did not cause ascorbic acid degradation since the heating step was fast in the heat treatment. As a result of the study, it was noted that studying the thermal behavior in the cooling of orange juice is extremely important to ensure its quality. It is pertinent to mention that in order to avoid this degradation and reduce its loss, it is necessary that in thermal treatments, fast heating is carried out and that the juice has low exposure to air and heat at the time of its preparation.
Rapports d'organisations sur le sujet "Vitamin Solutions"
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Wicker, Louise, et Nissim Garti. Entrapment and controlled release of nutraceuticals from double emulsions stabilized by pectin-protein hybrids. United States Department of Agriculture, octobre 2004. http://dx.doi.org/10.32747/2004.7695864.bard.
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Original Objectives Specific objectives are to: (1) modify charge and hydrophobicity of pectins to improve emulsion stabilizing properties (2) develop emulsions that can be sterically stabilized using modified pectins and/or pectin/protein hybrids (3) obtain submicronal inner emulsion droplets (10-50 nanometers) with small and monodispersed double emulsion (1-2 μm) droplets with long-term stability (possibly by emulsified microemulsions) and (4) trigger and control the release at will. Background Methodology for encapsulation and controlled release of selected addenda, e.g. drugs, vitamins, phytochemicals, flavors, is of major impact in the food industries. Stable double emulsions with desired solubilization and release properties of selected addenda are formed using charge modified pectin or pectin-protein hybrids. Major conclusions, solutions, achievements * We developed methodology to isolate PME isozymes and prepared modified pectins in sufficient quantity to characterize, form single and double emulsions and test stability. *Amino acid sequence of PME isozymes was estimated and will facilitate cloning of PME for commercial application * The contribution of total charge and distribution of charge of modified pectin was determined *Soluble complexes or modified pectins and whey isolates are formed * Stable W/O/W double emulsions were formed that did not cream, had small particle size * Inner phase of double emulsions are nano-sized and stable. These new structures were termed emulsified microemulsions (EME) * Release of bioactives were controlled between a few days to months depending on layering on droplets by hybrids * Commercial testing by Israeli company of stability and release of Vitamin C showed good chemical stability Implications Resolved the major stability limitation of W/O/W emulsions. Resolved the questions regarding citrus PMEs and tailored pilot scale modification of pectins.
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Poverenov, Elena, Tara McHugh et Victor Rodov. Waste to Worth : Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, janvier 2014. http://dx.doi.org/10.32747/2014.7600015.bard.
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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784
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Rouseff, Russell L., et Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, septembre 2002. http://dx.doi.org/10.32747/2002.7585191.bard.
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Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.
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Training of Trainers (ToT) Provitamin A Maize : A Biofortified Solution for Vitamin A Deficiency. Facilitator’s Guide. International Potato Center, 2018. http://dx.doi.org/10.4160/9789290604990.
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Training of Trainers (ToT) Provitamin A Maize : A Biofortified Solution for Vitamin A Deficiency. Participant’s Guide. International Potato Center, 2018. http://dx.doi.org/10.4160/9789290605003.
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