Structures and stability of lipid emulsions formulated with sodium caseinate

2011 ◽  
Vol 16 (5) ◽  
pp. 412-420 ◽  
Author(s):  
Cristián Huck-Iriart ◽  
María Soledad Álvarez-Cerimedo ◽  
Roberto Jorge Candal ◽  
María Lidia Herrera
Keyword(s):  
Sodium Caseinate ◽  
Lipid Emulsions

scholarly journals Sterol side chain length and structure affect the clearance of chylomicron-like lipid emulsions in rats and mice

1998 ◽  
Vol 39 (2) ◽  
pp. 302-312 ◽  
Author(s):  
Ian J. Martins ◽  
Catherine Vilchèze ◽  
B-C. Mortimer ◽  
Robert Bittman ◽  
Trevor G. Redgrave
Keyword(s):  
Chain Length ◽  
Side Chain ◽  
Lipid Emulsions ◽  
Side Chain Length ◽  
Rats And Mice

scholarly journals Spherical silica particle production by combined biomimetic-Stöber synthesis using renewable sodium caseinate without petrochemical agents

2021 ◽  
Vol 11 (4) ◽  
pp. 1151-1167
Author(s):  
Ricky Curley ◽  
Russell A. Banta ◽  
Shane Garvey ◽  
Justin D. Holmes ◽  
Eoin J. Flynn
Keyword(s):  
Silica Particle ◽  
Particle Production ◽  
Sodium Caseinate ◽  
Spherical Silica ◽  
Spherical Silica Particle

scholarly journals Parenteral Fish-Oil Containing Lipid Emulsions Limit Initial Lipopolysaccharide-Induced Host Immune Responses in Preterm Pigs

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 205
Author(s):  
William Yakah ◽  
David Ramiro-Cortijo ◽  
Pratibha Singh ◽  
Joanne Brown ◽  
Barbara Stoll ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Soybean Oil ◽  
Inflammatory Responses ◽  
Postnatal Period ◽  
Lipid Emulsions ◽  
Omega 3 ◽  
Oil Emulsion ◽  
Mixed Oil ◽  
The Impact

Multicomponent lipid emulsions are available for critical care of preterm infants. We sought to determine the impact of different lipid emulsions on early priming of the host and its response to an acute stimulus. Pigs delivered 7d preterm (n = 59) were randomized to receive different lipid emulsions for 11 days: 100% soybean oil (SO), mixed oil emulsion (SO, medium chain olive oil and fish oil) including 15% fish oil (MO15), or 100% fish oil (FO100). On day 11, pigs received an 8-h continuous intravenous infusion of either lipopolysaccharide (LPS—lyophilized Escherichia coli) or saline. Plasma was collected for fatty acid, oxylipin, metabolomic, and cytokine analyses. At day 11, plasma omega-3 fatty acid levels in the FO100 groups showed the highest increase in eicosapentaenoic acid, EPA (0.1 ± 0.0 to 9.7 ± 1.9, p < 0.001), docosahexaenoic acid, DHA (day 0 = 2.5 ± 0.7 to 13.6 ± 2.9, p < 0.001), EPA and DHA-derived oxylipins, and sphingomyelin metabolites. In the SO group, levels of cytokine IL1β increased at the first hour of LPS infusion (296.6 ± 308 pg/mL) but was undetectable in MO15, FO100, or in the animals receiving saline instead of LPS. Pigs in the SO group showed a significant increase in arachidonic acid (AA)-derived prostaglandins and thromboxanes in the first hour (p < 0.05). No significant changes in oxylipins were observed with either fish-oil containing group during LPS infusion. Host priming with soybean oil in the early postnatal period preserves a higher AA:DHA ratio and the ability to acutely respond to an external stimulus. In contrast, fish-oil containing lipid emulsions increase DHA, exacerbate a deficit in AA, and limit the initial LPS-induced inflammatory responses in preterm pigs.

scholarly journals Effects of sphingomyelin and cholesterol on lipoprotein lipase-mediated lipolysis in lipid emulsions

1998 ◽  
Vol 39 (1) ◽  
pp. 143-151 ◽  
Author(s):  
Itaru Arimoto ◽  
Hiroyuki Saito ◽  
Yasuko Kawashima ◽  
Koichiro Miyajima ◽  
Tetsurou Handa
Keyword(s):  
Lipoprotein Lipase ◽  
Lipid Emulsions

scholarly journals Prompt inhibition of fMLP-induced Ca2+ mobilization by parenteral lipid emulsions in human neutrophils

2002 ◽  
Vol 43 (4) ◽  
pp. 550-556 ◽  
Author(s):  
Geert Wanten ◽  
Angelique Rops ◽  
Sjenet E. van Emst-de Vries ◽  
Ton Naber ◽  
Peter H.G.M. Willems
Keyword(s):  
Human Neutrophils ◽  
Lipid Emulsions

scholarly journals Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 631
Author(s):  
Zhang Juyang ◽  
Bettina Wolf
Keyword(s):  
Sugar Beet ◽  
Storage Period ◽  
Small Deformation ◽  
Sodium Caseinate ◽  
Ph Adjustment ◽  
Potential Value ◽  
Emulsifier System ◽  
Oil In Water ◽  
Droplet Sizes ◽  
The Mean

Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.

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