Fixed food eruption caused by soy lecithin in a child

2022 ◽  
Author(s):  
Ana de‐Andrés‐del‐Rosario ◽  
Gabriel Marrero‐Alemán ◽  
José M. Ramírez‐Conchas ◽  
María Pestana‐Eliche ◽  
José J. Goday‐Buján ◽  
...  
Keyword(s):  
Soy Lecithin

scholarly journals Bovine Milk-Derived Emulsifiers Increase Triglyceride Absorption in Newborn Formula-Fed Pigs

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 410 ◽  
Author(s):  
Kristine Bach Korsholm Knudsen ◽  
Christine Heerup ◽  
Tine Røngaard Stange Jensen ◽  
Xiaolu Geng ◽  
Nikolaj Drachmann ◽  
...  
Keyword(s):  
Milk Fat ◽  
Bovine Milk ◽  
In Vitro Digestion ◽  
Lipid Absorption ◽  
Lipid Digestion ◽  
Soy Lecithin ◽  
Neonatal Piglets ◽  
Milk Fat Globule Membranes

Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine milk. This study, therefore, aimed to determine whether emulsification with bovine milk-derived emulsifiers or soy lecithin (SL) influenced lipid digestion in vitro and in vivo. Lipid digestibility was determined in vitro in oil-in-water emulsions using four different milk-derived emulsifiers or SL, and the ultrastructural appearance of the emulsions was assessed using electron microscopy. Subsequently, selected emulsions were added to a base diet and fed to preterm neonatal piglets. Initially, preterm pigs equipped with an ileostomy were fed experimental formulas for seven days and stoma output was collected quantitatively. Next, lipid absorption kinetics was studied in preterm pigs given pure emulsions. Finally, complete formulas with different emulsions were fed for four days, and the post-bolus plasma triglyceride level was determined. Milk-derived emulsifiers (containing protein and phospholipids from milk fat globule membranes and extracellular vesicles) showed increased effects on fat digestion compared to SL in an in vitro digestion model. Further, milk-derived emulsifiers significantly increased the digestion of triglyceride in the preterm piglet model compared with SL. Ultra-structural images indicated a more regular and smooth surface of fat droplets emulsified with milk-derived emulsifiers relative to SL. We conclude that, relative to SL, milk-derived emulsifiers lead to a different surface ultrastructure on the lipid droplets, and increase lipid digestion.

Impact of Rapeseed and Soy Lecithin on Postprandial Lipid Metabolism, Bile Acid Profile and Gut Bacteria in Mice

2021 ◽  
pp. 2001068
Author(s):  
Chloé Robert ◽  
Charline Buisson ◽  
Fabienne Laugerette ◽  
Hélène Abrous ◽  
Dominique Rainteau ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Bile Acid ◽  
Gut Bacteria ◽  
Soy Lecithin ◽  
Postprandial Lipid Metabolism ◽  
Postprandial Lipid

scholarly journals The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1657
Author(s):  
Karolina Östbring ◽  
María Matos ◽  
Ali Marefati ◽  
Cecilia Ahlström ◽  
Gemma Gutiérrez
Keyword(s):  
Zeta Potential ◽  
Storage Temperature ◽  
Emulsion Stability ◽  
Press Cake ◽  
Strong Impact ◽  
Soy Lecithin ◽  
Rapeseed Protein ◽  
Rapeseed Proteins ◽  
Precipitation Ph ◽  
The Stability

Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated at three different pHs (pH 3, 4.5, and 6) with soy lecithin as control, and were stored for six months at either 4 °C or 30 °C. Zeta potential and droplet size distribution were analyzed prior to incubation, and emulsion stability was assessed over time by a Turbiscan instrument. Soy lecithin had significantly larger zeta potential (−49 mV to 66 mV) than rapeseed protein (−19 mV to 20 mV). Rapeseed protein stabilized emulsions with smaller droplets at pH close to neutral, whereas soy lecithin was more efficient at lower pHs. Emulsions stabilized by rapeseed protein had higher stability during storage compared to emulsions prepared by soy lecithin. Precipitation pH during the protein extraction process had a strong impact on the emulsion stability. RPP3 stabilized emulsions with higher stability in pHs close to neutral, whereas the opposite was found for RPP6.5, which stabilized more stable emulsions in acidic conditions. Rapeseed proteins recovered from cold-pressed RPC could be a suitable natural emulsifier and precipitation pH can be used to monitor the stability in emulsions with different pHs.

Dietary soy lecithin augments antioxidative defense and thermal tolerance but fails to modulate non-specific immune genes in endangered golden mahseer (Tor putitora) fry

2021 ◽  
Vol 109 ◽  
pp. 34-40
Author(s):  
Alexander Ciji ◽  
M.S. Akhtar ◽  
Priyanka H. Tripathi ◽  
Anupam Pandey ◽  
Manchi Rajesh ◽  
...  
Keyword(s):  
Thermal Tolerance ◽  
Antioxidative Defense ◽  
Soy Lecithin ◽  
Immune Genes ◽  
Tor Putitora

Influence of the electrical interface properties on the rheological behavior of sonicated soy lecithin dispersions

2007 ◽  
Vol 309 (2) ◽  
pp. 279-282 ◽  
Author(s):  
M.A. Alvarez ◽  
D. Seyler ◽  
S. Madrigal-Carballo ◽  
A.O. Vila ◽  
F. Molina
Keyword(s):  
Rheological Behavior ◽  
Interface Properties ◽  
Soy Lecithin

scholarly journals Utilization of Isoflavones in Soybeans for Women with Menopausal Syndrome: An Overview

2021 ◽  
Vol 22 (6) ◽  
pp. 3212 ◽  
Author(s):  
Li-Ru Chen ◽  
Kuo-Hu Chen
Keyword(s):  
Hormone Replacement ◽  
Cancer Recurrence ◽  
Therapeutic Effects ◽  
Soy Lecithin ◽  
Menopausal Syndrome ◽  
Inorganic Constituents ◽  
Study Designs ◽  
Urogenital Symptoms ◽  
Preventive Effects

Based on their nutrient composition, soybeans and related foods have been considered to be nutritious and healthy for humans. Particularly, the biological activity and subsequent benefits of soy products may be associated with the presence of isoflavone in soybeans. As an alternative treatment for menopause-related symptoms, isoflavone has gained much popularity for postmenopausal women who have concerns related to undergoing hormone replacement therapy. However, current research has still not reached a consensus on the effects of isoflavone on humans. This overview is a summary of the current literature about the processing of soybeans and isoflavone types (daidzein, genistein, and S-equol) and supplements and their extraction and analysis as well as information about the utilization of isoflavones in soybeans. The processes of preparation (cleaning, drying, crushing and dehulling) and extraction of soybeans are implemented to produce refined soy oil, soy lecithin, free fatty acids, glycerol and soybean meal. The remaining components consist of inorganic constituents (minerals) and the minor components of biologically interesting small molecules. Regarding the preventive effects on diseases or cancers, a higher intake of isoflavones is associated with a moderately lower risk of developing coronary heart disease. It may also reduce the risks of breast and colorectal cancer as well as the incidence of breast cancer recurrence. Consumption of isoflavones or soy foods is associated with reduced risks of endometrial and bladder cancer. Regarding the therapeutic effects on menopausal syndrome or other diseases, isoflavones have been found to alleviate vasomotor syndromes even after considering placebo effects, reduce bone loss in the spine and ameliorate hypertension and in vitro glycemic control. They may also alleviate depressive symptoms during pregnancy. On the other hand, isoflavones have not shown definitive effects regarding improving cognition and urogenital symptoms. Because of lacking standardization in the study designs, such as the ingredients and doses of isoflavones and the durations and outcomes of trials, it currently remains difficult to draw overall conclusions for all aspects of isoflavones. These limitations warrant further investigations of isoflavone use for women’s health.

Facile Preparation of Liposomes-encapsulated Zn-DTPA from Soy Lecithin for Decorporation of Radioactive Actinides

2021 ◽  
Author(s):  
Manal Almalki ◽  
Edward Lai ◽  
Raymond Ko ◽  
Chunsheng Li
Keyword(s):  
Pulmonary Delivery ◽  
Spherical Shape ◽  
Hydrodynamic Diameter ◽  
Cytotoxicity Test ◽  
Soy Lecithin ◽  
Short Period ◽  
Pharmacokinetic Properties ◽  
Facile Preparation ◽  
In Vivo Cytotoxicity

Diethylenetriaminepentaacetic acid (DTPA) is an attractive decorporation agent that can enhance the excretion of radioactive actinides such as plutonium, americium, and curium after a radiological incident. However, DTPA is excreted in a short period of time after administration. Several formulations have been developed to improve DTPA pharmacokinetic properties. In this project, liposomes were prepared facilely from soy lecithin as a nanocarrier for pulmonary delivery of Zn-DTPA. Lipid hydration, reverse phase evaporation, and mechanical sonication were three methods evaluated for the preparation of liposomes-encapsulated Zn-DTPA. Mechanical sonication was the method of choice due to simple apparatus and facile preparation. Liposomes-encapsulated Zn-DTPA (lipo-Zn-DTPA) exhibited a hydrodynamic diameter of 178(±2) nm and a spherical shape. The loading capacity and encapsulation efficiency of Zn-DTPA were 41(±5) mg/g and 10(±1)%, respectively. Lyophilization of lipo-Zn-DTPA for extended storage did not affect the amount of encapsulated drug or damage the structure of liposomes. An in vivo cytotoxicity test confirmed no serious adverse effect of Zn-DTPA encapsulated lecithin liposomes in rats.

Ultrastructure and Interactions of Soy Lecithin Dispersions in Milk Systems

Phospholipids ◽  
1990 ◽  
pp. 257-260
Author(s):  
Wolfgang Buchheim ◽  
Arnold Wiechen ◽  
Dieter Prokopek ◽  
Andreas Funke
Keyword(s):  
Soy Lecithin
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