L-asparaginase: therapeutic use and applications in the food industry – a review

L-asparaginase (L-asnase) is an amino hydrolase that has been used in the last decades for leukemia treatment, which boosted scientific studies on production, purification and immobilization of this enzyme. More recently, L-asnase has called food industry attention because of its effect on acrylamide formation in fried and baked foods. Several studies have been carried out in order to evaluate the effect of L-asnase in reducing acrylamide formation in different food models. This review brings up an overview in L-asnase kinetic parameters from different sources, immobilization methods, its therapeutic use in leukemia treatment and food processing applications. This review also discusses acrylamide formation in fried and baked foods. Commercial L-asnase is produced by two microorganisms, Escherichia coli and Erwinia sp. However, studies using different microorganisms have shown the possibility of producing this enzyme from different sources, obtaining enzymes with interesting kinetic properties. Immobilization strategies have provided enzymes with greater activity and stability, which could contribute to maintain L-asnase activity in the body for longer periods. Researches applying L-asnase in food products have shown significant reduction in acrylamide production, above 90% in some cases. For this purpose, during enzyme application some variables must be taken into account, as enzyme dose, food matrix, pretreatment, processing time and temperature. Medical and food applications make L-asnase a multipurpose enzyme. Reducing prices, improving enzyme stability and reducing co-lateral effects in leukemia treatment are still challenges to overcome.

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Scientific aspect on Diet explained by Susrutha in Wound Healing

Journal of Ayurveda and Integrated Medical Sciences (JAIMS) ◽

10.21760/jaims.v2i05.10268 ◽

2017 ◽

Vol 2 (05) ◽

Author(s):

Manoj Kumar ◽

Amareshappa . ◽

Anjali Bharadwaj ◽

Shailaja S. V.

Keyword(s):

Wound Healing ◽

Mineral Metabolism ◽

Healing Process ◽

Surgical Techniques ◽

The Body ◽

Wound Healing Process ◽

Human Being ◽

Different Sources ◽

Scientific Aspect ◽

Important Branch

Wound healing has been the burning problem in a surgical practice because of a remarkable increase in the number of traumatic cases. A wound causes a number of changes in the body that can affect the healing process, including changes in energy, protein, carbohydrate, fat, vitamin and mineral metabolism. Various Ayurveda literatures, particularly, Sushruta Samhita, which is said to be an ancient textbook of surgery in Ayurveda, has mentioned about the diet for the person suffering from the wound, and the author said that diet plays a very important role in the wound healing process. Sushruta - The father of surgery has scientifically classified it in a systemic manner, whose wealth of clinical material and the principles of management are valid even today. Shalya Tantra (surgical branch in Ayurveda Science) is one of the important branch of Ayurveda, in which surgical and para-surgical techniques has described for management of various diseases. Vrana is the most important and widely described chapter of Shalya Tantra. Vrana (wound) is one of them, which have been managed by human being from starting of civilization. Under the circumstances, the first thing which the men came across was the injury from different sources which caused him the Vrana. Vrana is seen as debilitating and scaring disorder, usually seen affecting the human being at any age. Well balanced nutrition plays an essential role in the wound healing.

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The Enzymatic Decolorization of Textile Dyes by the Immobilized Polyphenol Oxidase from Quince Leaves

The Scientific World JOURNAL ◽

10.1155/2014/685975 ◽

2014 ◽

Vol 2014 ◽

pp. 1-5 ◽

Cited By ~ 10

Author(s):

Gulnur Arabaci ◽

Ayse Usluoglu

Keyword(s):

Polyphenol Oxidase ◽

Calcium Alginate ◽

Enzyme Stability ◽

Industrial Effluent ◽

Alginate Beads ◽

Textile Dyes ◽

Kinetic Properties ◽

Synthetic Dyes ◽

Cydonia Oblonga ◽

Calcium Alginate Beads

Water pollution due to release of industrial wastewater has already become a serious problem in almost every industry using dyes to color its products. In this work, polyphenol oxidase enzyme from quince (Cydonia Oblonga) leaves immobilized on calcium alginate beads was used for the successful and effective decolorization of textile industrial effluent. Polyphenol oxidase (PPO) enzyme was extracted from quince (Cydonia Oblonga) leaves and immobilized on calcium alginate beads. The kinetic properties of free and immobilized PPO were determined. Quince leaf PPO enzyme stability was increased after immobilization. The immobilized and free enzymes were employed for the decolorization of textile dyes. The dye solutions were prepared in the concentration of 100 mg/L in distilled water and incubated with free and immobilized quince (Cydonia Oblonga) leaf PPO for one hour. The percent decolorization was calculated by taking untreated dye solution. Immobilized PPO was significantly more effective in decolorizing the dyes as compared to free enzyme. Our results showed that the immobilized quince leaf PPO enzyme could be efficiently used for the removal of synthetic dyes from industrial effluents.

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Analysis of corporate political activity strategies of the food industry: evidence from France

Public Health Nutrition ◽

10.1017/s1368980018001763 ◽

2018 ◽

Vol 21 (18) ◽

pp. 3407-3421 ◽

Cited By ~ 13

Author(s):

Melissa Mialon ◽

Jonathan Mialon

Keyword(s):

Public Health ◽

Food Industry ◽

Evidence Base ◽

Political Activity ◽

Health Issues ◽

Sources Of Information ◽

Corporate Political Activity ◽

The Public ◽

Health Related ◽

Different Sources

AbstractObjectiveTo identify the corporate political activity (CPA) of major food industry actors in France.DesignWe followed an approach based on information available in the public domain. Different sources of information, freely accessible to the public, were monitored.Setting/SubjectsData were collected and analysed between March and August 2015. Five actors were selected: ANIA (Association Nationale des Industries Agroalimentaires/National Association of Agribusiness Industries); Coca-Cola; McDonald’s; Nestlé; and Carrefour.ResultsOur analysis shows that the main practices used by Coca-Cola and McDonald’s were the framing of diet and public health issues in ways favourable to the company, and their involvement in the community. ANIA primarily used the ‘information and messaging’ strategy (e.g. by promoting deregulation and shaping the evidence base on diet- and public health-related issues), as well as the ‘policy substitution’ strategy. Nestlé framed diet and public health issues, and shaped the evidence base on diet- and public health-related issues. Carrefour particularly sought involvement in the community.ConclusionsWe found that, in 2015, the food industry in France was using CPA practices that were also used by other industries in the past, such as the tobacco and alcohol industries. Because most, if not all, of these practices proved detrimental to public health when used by the tobacco industry, we propose that the precautionary principle should guide decisions when engaging or interacting with the food industry.

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New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

10.5772/intechopen.99892 ◽

2021 ◽

Author(s):

Arantzazu Santamaria-Echart ◽

Isabel P. Fernandes ◽

Samara C. Silva ◽

Stephany C. Rezende ◽

Giovana Colucci ◽

...

Keyword(s):

Circular Economy ◽

Food Industry ◽

Solid Particles ◽

Microbial Fermentation ◽

Bibliometric Data ◽

Pickering Emulsions ◽

Double Emulsions ◽

Oil In Water ◽

Food Applications ◽

New Generation

The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

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A bibliometric analysis of greenwashing research: a closer look at agriculture, food industry and food retail

British Food Journal ◽

10.1108/bfj-06-2021-0708 ◽

2021 ◽

Vol 123 (13) ◽

pp. 547-560

Author(s):

Antonio Montero-Navarro ◽

Thais González-Torres ◽

José-Luis Rodríguez-Sánchez ◽

Rocio Gallego-Losada

Keyword(s):

Bibliometric Analysis ◽

Food Industry ◽

The Body ◽

Intellectual Structure ◽

Food Retail ◽

Content Type ◽

Academic Literature ◽

Body Of Knowledge ◽

Major Development ◽

The Impact

PurposeThis paper aims at providing an overview and synthesis of the existing body of knowledge about greenwashing. Special attention is paid to the articles directly linked with agriculture, food industry and food retail.Design/methodology/approachA bibliometric analysis was performed over 351 documents extracted from the WoS database, using SciMAT and VOSviewer software programs.FindingsThree periods in the academic literature about greenwashing can be distinguished: ground-setting (2003–2010), trail-blazing (2011–2015) and remarkable growth (2016–2020). Along this evolution, a body of knowledge which stemmed from the literature about CSR has achieved a major development, deploying different research lines such as stakeholders' management, marketing and communication and audit. A specific analysis of the academic literature about greenwashing in agriculture, food industry and food retail has been carried out, showing a need for further development.Social implicationsThe development of scientific knowledge about greenwashing puts this social claim on the spotlight of business management studies, helping to fight greenwashing and, this way, to reduce the environmental impact of corporate activities. Studying greenwashing will help to reduce its frequency and, therefore, heal the planet.Originality/valueSome previous studies have provided systematic reviews of the literature using different approaches, but they did not untangle the intellectual structure and the evolution of the body of research about greenwashing. This article originally provides a thorough analysis of these aspects, as well as a closer look at the impact of greenwashing practices in the academic literature regarding agriculture, food industry and food retail.

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High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

10.20944/preprints202007.0020.v1 ◽

2020 ◽

Author(s):

José Mesa ◽

Leidy Indira Hinestroza-Córdoba ◽

Cristina Barrera ◽

Lucía Seguí ◽

Ester Betoret ◽

...

Keyword(s):

Nutritional Quality ◽

Food Industry ◽

High Pressures ◽

Green Technology ◽

Low Energy ◽

Chemical Components ◽

Homogeneous Distribution ◽

High Pressure Homogenization ◽

Low Energy Consumption ◽

Food Applications

The interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption, not generating high CO2 emissions or polluting effluents. The main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favouring the release of intracellular components; and its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibres) and proteins (also microorganisms and enzymes). The challenges of the 21st century lead food industry processing towards obtaining food with high nutritional quality and taking advantage of waste to obtain ingredients with specific properties. For this purpose, soft and non-thermal technologies such as high pressures homogenization have a huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in food industry has conditioned the last decade applications of high-pressure homogenization technology.

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THE THERAPEUTIC USE OF LEECHES IN CHILDREN AS DESCRIBED IN 1825

PEDIATRICS ◽

10.1542/peds.44.1.83 ◽

1969 ◽

Vol 44 (1) ◽

pp. 83-83

Author(s):

T. E. C.

Keyword(s):

Therapeutic Use ◽

The Body ◽

Hot Water ◽

Brown Colour ◽

Excellent Description ◽

Yellow Line ◽

The Right

Leeches were used in the treatment of many pediatric conditions until relatively recently. Many physicians prescribed leeches, especially in the treatment of the purported symptoms caused by teething. William Moss,1 for example, advised applying two or three leeches at one time on the foot or heel of teething infants where "bleeding is a remedy much to be depended on when the symptoms of heat, fever, drowsiness, and startings are urgent." The following is an excellent description of the indications for leeching in children, as given by Dr. James Kennedy in 1825: Leeching, so as to abstract blood from a particular part sustaining inflammation, fulness, or pain, is very useful in many diseases especially those of children. . . . When the leech is of the right or medicinal kind, its body has a blackish brown colour, marked on the back with six yellow spots, and edged with a yellow line on each side:—these spots, however, as well as the lines, grow faint and almost disappear at certain seasons. . . . The mouth forms, as it were, the body of a pump and its tongue the sucker; and, by the working of this . . . mechanism, the blood is made to rise up into the conduit which conveys it to the animal's stomach. . . . Leeches may be employed in every case where topical bleedings are required, or where venesection cannot be performed. Before applying them, all the parts should be carefully washed;—first, with hot water and soap, for the purpose of removing, as much as possible, the particles of the cutaneous excretion which the leech instinctively dislikes, especially if impregnated in any degree with the odour of medicine;—and secondly, with milk and water as warm as can be endured, with the object of stimulating the superficial vessels and filling them with red blood.

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Purging and the body in the therapeutic use of ayahuasca

Social Science & Medicine ◽

10.1016/j.socscimed.2019.112532 ◽

2019 ◽

Vol 239 ◽

pp. 112532 ◽

Cited By ~ 3

Author(s):

Evgenia Fotiou ◽

Alex K. Gearin

Keyword(s):

Therapeutic Use ◽

The Body

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Dynamic modulation of mitochondrial membrane physical properties and ATPase activity by diet lipid

Biochemical Journal ◽

10.1042/bj1980167 ◽

1981 ◽

Vol 198 (1) ◽

pp. 167-175 ◽

Cited By ~ 47

Author(s):

S M Innis ◽

M T Clandinin

Keyword(s):

Fatty Acid ◽

Rapeseed Oil ◽

Membrane Lipid ◽

Dietary Lipid ◽

Soya Bean ◽

The Body ◽

Kinetic Properties ◽

Mitochondrial Atpase ◽

Lipid Environment

A longitudinal cross-over feeding design was used to investigate the relationship of dietary lipid composition to the membrane lipid environment and activity of mitochondrial ATPase in vivo. Rats were fed a polyunsaturated fatty-acid-rich oil (soya-bean oil) for 12 days, crossed-over to a monounsaturated fatty-acid-rich oil (rapeseed oil) for the next 11 days, then returned to soya-bean oil for 11 more days. Additional rats were fed either soya-bean oil or rapeseed oil throughout. Rats fed rapeseed oil had lower rates of ATPase-catalysed ATP/[32P]Pi exchange than rats fed soya-bean oil. Arrhenius plots showed higher transition temperature (Tt) and activation energy (Ea) for rats fed rapeseed oil. Switching from soya-bean oil to rapeseed oil was dynamically followed by changes in the thermotropic and kinetic properties of the mitochondrial ATPase exchange reaction. Returning to soya-bean oil reversed these changes. The rapid and reversible modulation of Tt caused by a change of the type of fat ingested suggests that membrane physicochemical properties are not under rigid intrinsic control but are continually modified by the profile of exogenously derived fatty acids. The studies suggest that in vivo the activity of mitochondrial ATPase is in part determined by dietary lipid via its influence on the microenvironment of the enzyme. The rapidity and ready reversibility of changes observed for this subcellular-membrane-bound enzyme suggest that dietary fatty-acid balance may be an important determinant of other membrane functions in the body.

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The dominant N gene in New Zealand Romney sheep

Australian Journal of Agricultural Research ◽

10.1071/ar9550725 ◽

1955 ◽

Vol 6 (5) ◽

pp. 725 ◽

Cited By ~ 13

Author(s):

FW Dry

Keyword(s):

New Zealand ◽

Small Area ◽

Genetic Basis ◽

Dominant Gene ◽

The Body ◽

N Gene ◽

Extreme Variation ◽

Ram Lambs ◽

The One ◽

Different Sources

The existence of the dominant N gene, derived from two different sources, has been established by monogenic ratios. The gene is variable in expression in the heterozygote, and is pleiotropic. Horns are a sex-influenced expression of this gene, being dominant in males and recessive in females, with exceptions of the order of one in 10 in both sexes. There are hints that the exceptions in rams have a genetic basis, and strong evidence that this is so in heterozygous ewes, a dominant gene, F, variable in expression, being postulated. In the birthcoat of heterozygotes the expression of the N gene varies over a range as wide as is possible. There is extreme variation in halo-coverage over the body in animals of N-abundance on the back, and all halo-grades, from borderline-N to no-halo, are found in the one-sixth of heterozygotes less than N-grade. There is evidence that some part in causing the heterozygote to be less than N-grade is played by genes which reduce the abundance of halo-hairs on the main area of the body in non-N lambs. Possibly one dominigene, not linked with N, is powerful in the heterozygote. Heterozygous dominant N-grade lambs, with very few exceptions, can be distinguished from homozygotes in having halo-hair abundance reduced below that of N-grade at the anterior end of the body, at least in a small area behind the shoulder which is called the shoulder patch. The absence of the shoulder patch in heterozygotes has a genetic basis. Very occasionally there appears to be overlap between the two genotypes in the opposite direction. Recently a very small number of lambs thought to be homozygotes have been a little short of full halo-hair abundance on the shoulder patch on either one or both sides of the body. It is also of some help in distinguishing the genotypes that homozygous ram lambs have lumps in the horn positions, while heterozygous ram lambs frequently have no lumps at birth. On the average homozygous fleeces are more coarsely hairy than heterozygous, and contain more secondary kemp. In setting out the facts from which the above circle of conclusions is drawn it is sometimes convenient to make use at an earlier stage of something which is not proved until later. This applies especially to distinguishing homozygote and heterozygote.

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