A Review of Biopolymers’ Utility as Emulsion Stabilizers

Polysaccharides, polynucleotides, and polypeptides are basic natural polymers. They have various applications based on their properties. This review mostly discusses the application of natural polymers as emulsion stabilizers. Natural emulsion stabilizers are polymers of amino acid, nucleic acid, carbohydrate, etc., which are derived from microorganisms, bacteria, and other organic materials. Plant and animal proteins are basic sources of natural emulsion stabilizers. Pea protein-maltodextrin and lentil protein feature entrapment capacity up to 88%, (1–10% concentrated), zein proteins feature 74–89% entrapment efficiency, soy proteins in various concentrations increase dissolution, retention, and stability to the emulsion and whey proteins, egg proteins, and proteins from all other animals are applicable in membrane formation and encapsulation to stabilize emulsion/nanoemulsion. In pharmaceutical industries, phospholipids, phosphatidyl choline (PC), phosphatidyl ethanol-amine (PE), and phosphatidyl glycerol (PG)-based stabilizers are very effective as emulsion stabilizers. Lecithin (a combination of phospholipids) is used in the cosmetics and food industries. Various factors such as temperature, pH, droplets size, etc. destabilize the emulsion. Therefore, the emulsion stabilizers are used to stabilize, preserve and safely deliver the formulated drugs, also as a preservative in food and stabilizer in cosmetic products. Natural emulsion stabilizers offer great advantages because they are naturally degradable, ecologically effective, non-toxic, easily available in nature, non-carcinogenic, and not harmful to health.

Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins

We evaluated the digestion of meat (chicken, beef, and pork) and soy proteins under in vitro conditions mimicking gastrointestinal (GI) conditions of adults (control, C) and elderly with achlorhydria (EA). The changes in degree of hydrolysis (DH), SDS-PAGE profiles, peptide concentration, and proteomics profiles during the digestion process were investigated. Digestion under the EA condition markedly decreased the DH of all protein sources, especially for soy protein. SDS-PAGE profiling and proteomics showed that myofibrillar/sarcoplasmic protein from meat and glycinin/beta-conglycinin from soy were the proteins most affected by the different digestive conditions. Our results indicated that the difference in the digestibility of meat protein between EA and control conditions gradually narrowed from the gastric to the intestinal phase, while a pronounced difference between control and EA conditions was maintained also in the intestinal phase. This work provides new insights of value for future dietary recommendations for elderly individuals.

Bioactive Peptides from Tempeh Using Peptidecutter’s Cleavage

empeh is an Indonesian traditional fermented food with rich nutrition and bioactive components. Rhizopus sp,especially Rhizopus oligosporus), lactic acid bacteria (Lactobacillus sp.), and yeast aremicroorganisms involved in Tempeh fermentation. An interesting offer of Bioinformatics (in silico method) as a supporting tool in molecular biology studies has emerged, such as in protein cleavage. This study utilized PeptideCutter application on ExPASyBioinformatics portal (https://web.expasy.org/peptide_cutter/) to cleave soy proteins glycinin G1, G2, G3, G4,G5,-conglycinin-chain,andchainusingavailable enzymes in the applicationwith twosimulations. Simulation I was conducted using enzyme complex produced by Lactobacillus sp.and Rhizopus oligosporus, whilesimulation II was used enzyme complex produced by Lactobacillus sp., Rhizopus oligosporus, and Klebsiella pneumonia. Simulation I was conducted using enzyme complex produced by Lactobacillus sp. and Rhizopus oligosporus, whilesimulation II was used enzyme complex produced by Lactobacillus sp., Rhizopus oligosporus, and Klebsiella pneumoniae. A total of 58 peptides was found from the simulation I and higher than simulation I (41 peptides). The bioactive peptides by the cleavages using PeptideCuttertool were dominated with dipeptides and only three peptides were in the form of tripeptides, namely Leu-Leu-Phe(glycininG1), Val-Val-Phe(glycininG5), and Arg-His-Lys(-conglycinin-chain). Bioactive peptides with antihypertensive and antidiabetic properties were mostly found in this in silicomethod of soybean cleavage.

Cryoconcentrated soymilk and xanthan gum acted in stability of creamy sauce during storage

The formation of an emulsion with reduced lipid content can cause instability in the product during storage, requiring adaptations in the formulation. The objective of this work was to analyze the stability of the creamy sauce of cryoconcentrated soymilk stored for 60 days. The creamy sauce was prepared and packed in polyethylene bottles, sealed with aluminum seals and kept at room temperature. In physicochemical analyzes was noticed that the proteins and ashes were similar in all the samples and small differences in moisture and lipids contents, the pH remained below 4.0 and the beginning of the lipid oxidation was not verified in the follow-up period. The color of sauce showed slight differences during storage, but it remained a clear food, with yellow and green color. The microstructure of creamy sauce stored for two months was not altered, presenting polydisperse structures, packed and very close. Thus, the efficiency of the associated use of soy proteins and xanthan gum in the formation and stabilization of the emulsion for 60 days was proven. Therefore, this creamy sauce can be an alternative to increase the consumption of soy proteins, in food with half the lipid level when compared to the traditional ones.

Effect of long-term consumption of a diet with a high sodium chloride content on microRNA expression in blood serum and urine of Cynomolgus Macaques

INTRODUCTION. A high intake of sodium chloride from food is associated with damage not only to the cardiovascular system but also to the kidneys. The mechanisms of the negative effects of high-salt diets on the kidneys have not been established. One of the important links in this process can be microRNAs, which can modulate gene expression at the post-transcriptional level. It is also not known whether soy proteins can counter the kidney remodeling associated with increased salt intake.THE AIM. To estimate the expression levels of miRNA-133 and 203 in blood serum and urine and miRNA-21 in the urine of cynomolgus macaques received diets for a long time with various table salt contents, including and not including soy proteins.MATERIALS AND METHODS. Three groups (6 individuals in each) of male cynomolgus macaques at the age of 6–8 years were studied. The first group (control) received a standard diet, the second – a diet with a high content of table salt (8 g NaCl / kg feed), the third – a diet with high salt content in combination with SUPRO 760 soy protein (200 g protein/kg feed). Blood pressure was measured in animals 12 months later. In monkey urine, the relative expression levels of miRNA-21, miRNA-133, and miRNA-203 were determined, in blood serum – the expression levels of miRNA-133 and miRNA-203.RESULTS. During the follow-up period in the control group, there were no significant changes in the studied parameters. In the groups that received high-salt diets throughout the year, blood pressure also did not change significantly. There was no change in the level of expression of miRNA-133 in the blood serum of monkeys fed a high-salt diet and a standard protein diet. However, in macaques fed a diet high in salt in combination with soy protein, the serum expression of this miRNA was significantly reduced. The expression of miRNA-203 in blood serum did not change significantly. In the control group, there were no changes in the expression of miRNA-21 in urine. In the other two samples, this parameter increased in comparison with the initial values. Both high-salt diets resulted in a significant increase in the relative level of miRNA-133 expression in urine compared to basal values. However, the increase in this indicator in the group of animals fed a high-salt diet in combination with soy isolate was significantly less than in monkeys fed only a high-salt diet. Expression of miRNA-203 in urine was significantly increased only in the group with a high content of table salt without added soy protein.CONCLUSIONS. It is possible that the effects of high-salt diets on the kidney may be mediated by epigenomic mechanisms and partially modulated by the inclusion of isolated soy proteins in the diet.