- Email: [email protected]
Studies on interaction between polyunsaturated fatty acids and β-lactoglobulin by fluorescence methods
Abstracts / Journal of Biotechnology 208 (2015) S5–S120
ity of XOD conformation is temperature dependent as indicated by the quenching experiments with acrylamide and iodide. Acknowledgements: The work has been funded by the Sectoral Operational Programme Human Resources Development 2007–2013 of the Ministry of European Funds through the Financial Agreement POSDRU/159/1.5/S/132397. http://dx.doi.org/10.1016/j.jbiotec.2015.06.208
and standard methods in the biophysics laboratory. The results showed that the averages of SCC decreases from 209 000 to 115 000 and both relative and specific viscosity increased after boiling the milk. The viscosity is a biophysical parameter that can be used in the evaluation the SCC of the milk, the too parameters being positively correlated (r = 0.7810) in raw milk and (r = 0.9794) after boiling. We have observed a higher correlation between viscosity and SCC in boiling milk than between viscosity and SCC in raw milk.
Effect of thermal treatment on phenolic compounds from black rice
http://dx.doi.org/10.1016/j.jbiotec.2015.06.210
Carmen Alina Bolea Iancu ∗ , Iuliana Aprodu, Iuliana Banu, Gabriela Bahrim, Camelia Vizireanu
Studies on interaction between polyunsaturated fatty acids and -lactoglobulin by fluorescence methods
Dun˘area de Jos University, Faculty of Food Science and Engineering, 47 Domneasc˘a St., 800008 Galat¸i, Romania
Ana Maria Ciuciu Simion ∗ , Iuliana Aprodu, Petru Alexe, Nicoleta Stanciuc
E-mail address: [email protected] (C.A.B. Iancu).
Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasc˘a Street 111, 800201 Galati, Romania
Pigmented rice (Oryza sativa L.) has been consumed over time especially in China, Japan, Korea and many countries in southeast Asia. Nowadays, as a whole grain, black rice has been ranked as being one of the functional foods recognized because of its high content of phenolics and anthocyanins that are particularly found in the pericarp. Anthocyanins belong to a larger group of compounds collectively known as flavonoids and they provide the red, purple and blue colours of many vegetables and fruits. The objective of this study was to evaluate the influence of thermal degradation on anthocyanins found in various black rice samples. Heat treatment was carried out in the temperature range between 60 and 100 ◦ C, at time intervals from 5 to 20 min. After the heat treatment, it was observed an obvious degradation of phenolic compounds, especially of anthocyanins. During the process, at the temperature of 100 ◦ C, it was reported that more than 50% of the phenolic compounds were degraded. The experimental data regarding the heat treatment may provide the rightful path in food industry to improve the functionality of black rice products. http://dx.doi.org/10.1016/j.jbiotec.2015.06.209 The variation of somatic cell count and of relative and specific viscosity with boiling treatment of cow milk Iuliana Cretescu 1 , Mihaela Ostan 2,∗ , Rodica Caprita 2 , Ioan Gogoasa 2 , Mircea Dan Petrescu 2 , Giancarla Velicevici 2 1
Department of Functional Sciences, “Victor Babes¸” University of Medicine and Pharmacy, Timisoara, Romania 2 Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Romania E-mail address: [email protected] (M. Ostan). The purpose of this study was to investigate the influence of the boiling treatment on the physicochemical properties of raw milk in order to assess milk quality. The milk samples analyzed were from farm animals, but not from collected milk. From the sample the somatic cell count (SCC) was determined using the instrument MT-02® . This instrument uses viscosity to determine the number of somatic cells, after adding 5 ml of coagulation reagent to 10 ml of milk. The biophysical determinations were made with instruments
S69
E-mail address: [email protected] (A.M.C. Simion). -Lactoglobulin (-LG) is a globular whey protein with a molar mass about 18 kDa. Being a member of the lipocalin protein family, a transport function for a wide spectrum of hydrophobic bioactive compounds was suggested for -LG. Polyunsaturated fatty acids (PUFA) can prevent cardiovascular diseases, atherosclerosis, hypertension, obesity, inflamatory diseases, osteoporosis, neurological or psychiatric disorders. Therefore -LG complexes with unsaturated fatty acids such as oleic and linoleic acids are of great interest for food industry and medicine. In this work, fluorescence spectroscopy was used to evaluate the conformational and structural changes of -LG-fatty acid complexes subjected to thermal treatment (25–85 ◦ C). Experiments were carried out with a protein/fatty acid molar ratio of 1:1 at pH 8.0. Significant conformational changes occurred at high temperatures (>75 ◦ C) leading to an increase in fluorescence intensity with respect to room temperature. The significant increase in fluorescence intensity was determined by the exposure of hydrophobic regions as a consequence of protein unfolding. Data obtained in this study suggest the feasibility of developing PUFA encapsulation strategies using -LG as a carrier. Acknowledgement: The work has been funded by the Sectoral Operational Programme Human Resources Development 2007–2013 of the Ministry of European Funds through the Financial Agreement POSDRU/159/1.5/S/132397. http://dx.doi.org/10.1016/j.jbiotec.2015.06.211 Exploring binding properties of retinol acetate to -lactoglobulin by fluorescence spectroscopy Ana Maria Ciuciu Simion ∗ , Iuliana Aprodu, Petru Alexe, Nicoleta Stanciuc Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasc˘a Street 111, 800201 Galati, Romania E-mail address: [email protected] (A.M.C. Simion). Delivery of bioactive molecules in food matrices is of interest for food industry in order to develop new foods or ingredients. Retinoids participate in the regulation of some cellular functions such as cell growth, proliferation and differentiation. Lactoglobulin (-LG), the dominant whey protein, often binds small hydrophobic ligands, such as retinoids protecting them during passage through the stomach, in order to deliver them to a specific
ity of XOD conformation is temperature dependent as indicated by the quenching experiments with acrylamide and iodide. Acknowledgements: The work has been funded by the Sectoral Operational Programme Human Resources Development 2007–2013 of the Ministry of European Funds through the Financial Agreement POSDRU/159/1.5/S/132397. http://dx.doi.org/10.1016/j.jbiotec.2015.06.208
and standard methods in the biophysics laboratory. The results showed that the averages of SCC decreases from 209 000 to 115 000 and both relative and specific viscosity increased after boiling the milk. The viscosity is a biophysical parameter that can be used in the evaluation the SCC of the milk, the too parameters being positively correlated (r = 0.7810) in raw milk and (r = 0.9794) after boiling. We have observed a higher correlation between viscosity and SCC in boiling milk than between viscosity and SCC in raw milk.
Effect of thermal treatment on phenolic compounds from black rice
http://dx.doi.org/10.1016/j.jbiotec.2015.06.210
Carmen Alina Bolea Iancu ∗ , Iuliana Aprodu, Iuliana Banu, Gabriela Bahrim, Camelia Vizireanu
Studies on interaction between polyunsaturated fatty acids and -lactoglobulin by fluorescence methods
Dun˘area de Jos University, Faculty of Food Science and Engineering, 47 Domneasc˘a St., 800008 Galat¸i, Romania
Ana Maria Ciuciu Simion ∗ , Iuliana Aprodu, Petru Alexe, Nicoleta Stanciuc
E-mail address: [email protected] (C.A.B. Iancu).
Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasc˘a Street 111, 800201 Galati, Romania
Pigmented rice (Oryza sativa L.) has been consumed over time especially in China, Japan, Korea and many countries in southeast Asia. Nowadays, as a whole grain, black rice has been ranked as being one of the functional foods recognized because of its high content of phenolics and anthocyanins that are particularly found in the pericarp. Anthocyanins belong to a larger group of compounds collectively known as flavonoids and they provide the red, purple and blue colours of many vegetables and fruits. The objective of this study was to evaluate the influence of thermal degradation on anthocyanins found in various black rice samples. Heat treatment was carried out in the temperature range between 60 and 100 ◦ C, at time intervals from 5 to 20 min. After the heat treatment, it was observed an obvious degradation of phenolic compounds, especially of anthocyanins. During the process, at the temperature of 100 ◦ C, it was reported that more than 50% of the phenolic compounds were degraded. The experimental data regarding the heat treatment may provide the rightful path in food industry to improve the functionality of black rice products. http://dx.doi.org/10.1016/j.jbiotec.2015.06.209 The variation of somatic cell count and of relative and specific viscosity with boiling treatment of cow milk Iuliana Cretescu 1 , Mihaela Ostan 2,∗ , Rodica Caprita 2 , Ioan Gogoasa 2 , Mircea Dan Petrescu 2 , Giancarla Velicevici 2 1
Department of Functional Sciences, “Victor Babes¸” University of Medicine and Pharmacy, Timisoara, Romania 2 Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Romania E-mail address: [email protected] (M. Ostan). The purpose of this study was to investigate the influence of the boiling treatment on the physicochemical properties of raw milk in order to assess milk quality. The milk samples analyzed were from farm animals, but not from collected milk. From the sample the somatic cell count (SCC) was determined using the instrument MT-02® . This instrument uses viscosity to determine the number of somatic cells, after adding 5 ml of coagulation reagent to 10 ml of milk. The biophysical determinations were made with instruments
S69
E-mail address: [email protected] (A.M.C. Simion). -Lactoglobulin (-LG) is a globular whey protein with a molar mass about 18 kDa. Being a member of the lipocalin protein family, a transport function for a wide spectrum of hydrophobic bioactive compounds was suggested for -LG. Polyunsaturated fatty acids (PUFA) can prevent cardiovascular diseases, atherosclerosis, hypertension, obesity, inflamatory diseases, osteoporosis, neurological or psychiatric disorders. Therefore -LG complexes with unsaturated fatty acids such as oleic and linoleic acids are of great interest for food industry and medicine. In this work, fluorescence spectroscopy was used to evaluate the conformational and structural changes of -LG-fatty acid complexes subjected to thermal treatment (25–85 ◦ C). Experiments were carried out with a protein/fatty acid molar ratio of 1:1 at pH 8.0. Significant conformational changes occurred at high temperatures (>75 ◦ C) leading to an increase in fluorescence intensity with respect to room temperature. The significant increase in fluorescence intensity was determined by the exposure of hydrophobic regions as a consequence of protein unfolding. Data obtained in this study suggest the feasibility of developing PUFA encapsulation strategies using -LG as a carrier. Acknowledgement: The work has been funded by the Sectoral Operational Programme Human Resources Development 2007–2013 of the Ministry of European Funds through the Financial Agreement POSDRU/159/1.5/S/132397. http://dx.doi.org/10.1016/j.jbiotec.2015.06.211 Exploring binding properties of retinol acetate to -lactoglobulin by fluorescence spectroscopy Ana Maria Ciuciu Simion ∗ , Iuliana Aprodu, Petru Alexe, Nicoleta Stanciuc Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasc˘a Street 111, 800201 Galati, Romania E-mail address: [email protected] (A.M.C. Simion). Delivery of bioactive molecules in food matrices is of interest for food industry in order to develop new foods or ingredients. Retinoids participate in the regulation of some cellular functions such as cell growth, proliferation and differentiation. Lactoglobulin (-LG), the dominant whey protein, often binds small hydrophobic ligands, such as retinoids protecting them during passage through the stomach, in order to deliver them to a specific