Lactobionate Research Articles

Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (Amygdalus persica) Slices

This study aimed to improve the quality of freeze-dried yellow peaches (Amygdalus persica). Yellow peaches were pretreated with osmotic dehydration for 15 min prior to vacuum-freeze drying and supplemented with different ultrasonic power levels (180 W, 240 W, 300 W) and a curing agent (calcium lactobionate, CaLa) to investigate the effects on the quality of freeze-dried yellow peach slices. After vacuum freeze-drying the yellow peach slices for 48 h, their moisture, color, texture, microstructure, total phenol (TP) content and oligomeric proantho-cyanidin (OPC) content were determined. It was found that the auxiliary ultrasonic power with various levels, especially powered at 240 W, produced very favorable effects on the quality characteristics of freeze-dried yellow peaches. The average pore size of USOD-240 W samples was reduced by 57.07% compared with that of the FD samples. In terms of nutrient maintenance, USOD-240 W can also prevent nutrient loss to the greatest extent. The TP content (5.40 mg/g) and OPC content (14.42 mg/g) were always highest in each pretreatment. The addition of CaLa can further improve the quality of yellow peach slices. Overall, the application of ultrasound and CaLa to improve the quality of freeze-dried yellow peach slices along with osmotic dehydration before freeze-drying is a method worth considering.

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications.

Lactobionic acid (LBA) is a bionic acid naturally found in the "Caspian Sea yogurt" and chemically constituted of a gluconic acid bonded to a galactose. The compound is known for its numerous proven attributes as an antioxidant, chelator, and moisturizer agent. There is a growing interest of the academic community and industry research sectors in the application of LBA as a food ingredient. Thus, this review describes the current methods of LBA production, patents related, general applications and regulations, research statistics, future prospects, and an overview of the challenges faced by the food industry to incorporate the acid in their products. Studies associated to food application and human intake are scarce in the literature. To date, they account for only a small amount of all available research papers and patents on the subject, which is due to LBA prohibitions despite the approval of its salt (calcium lactobionate) and the lack of regulation in most countries. Further studies on the safety of consumption should be carried out in coming years in order to elucidate its toxicological aspects and to extend the technological possibilities of the food processing industry.

MICROENCAPSULATION OF CALCIUM LACTOBIONATE FOR PROTECTION FROM MICROORGANISMS IN A SOLID PHASE FOOD

Prebiotic compounds may be consumed during storage by the foodstuff’s own microflora, so that new processes to protect these bioactive compounds before they are released in the gastrointestinal tract need to be developed. With this aim, lyophilized calcium lactobionate microparticles were designed, employing different coat materials (caseinate, gelatine, gum arabic, maltodextrin and mixtures of gum arabic and maltodextrin), some of which had previously been treated with transglutaminase enzyme. The microparticles were introduced into cottage cheese, as an example of a matrix with low water activity, and were found to exert a successful protective effect against consumption of lactobionate by lactic acid bacteria present in the cheese. Diffusion of the calcium lactobionate to the surface of the microparticles and diffusion of the lactic bacteria into the microparticles were negligible during the tested period. A model was developed to simulate the lactobionate consumption in the microparticles-cheese system. All the microparticles tested had good protective characteristics and no important improvement was observed when transglutaminase was added. Microparticles of sodium caseinate were chosen for the final digestibility analyses. Subsequently, in the digestibility tests, the calcium lactobionate was released from sodium caseinate microparticles in the cottage cheese under both gastric and intestinal conditions. Therefore, this study presents a protective microparticle process for use in functional food products.

Sodium, potassium, calcium lactobionates, and lactobionic acid from Zymomonas mobilis: A novel approach about stability and stress tests

The bioproduction of lactobionic acid and its salts can be performed by enzymatic complex glucose-fructose oxidoreductase (GFOR) and glucono-δ-lactonase (GL) of Zymomonas mobilis. Considering the applicability of these compounds in pharmaceutical area, the aim of this study was to assess the accelerated and long-term stability studies of sodium, potassium, calcium lactobionate, and lactobionic acid. Furthermore, stress tests were performed to evaluate the stability against pH, temperature and oxidation. The samples submitted to degradation tests were analyzed by high-performance liquid chromatography (HPLC) and high-resolution mass spectrometry analysis (HRMS-ESI-QTOF). Sodium, potassium, and calcium lactobionate were stable for six months of analyses considering the accelerated (40 °C and 75% RH) and long-term (30 °C and 75% RH) stability studies. The presence of lactobiono-δ-lactone and a significant increase in moisture were observed for both biosynthesized and commercially available lactobionic acid samples. Against the forced degradation tests, all the lactobionate salts and lactobionic acid showed to be stable upon alkaline and acid pH conditions, at 60 and 80 °C, and also against UV light exposition. Furthermore, the presence of lactobiono-δ-lactone form was observed in lactobionic acid samples. However, the degradation of both lactobionic acid and lactobionate salts was evident in the presence of hydrogen peroxide. This degradation kinetic profile suggests, that lactobionate salts follows a zero-order reaction model and lactobionic acid follows a second-order kinetic. The MS analysis of the main degradation product suggests a molecular formula C11H20O10 resulting from the oxidative decarboxylation. This report brings an amount of results as contribution to the scarce information regarding the chemical and physical-chemical stability of sodium, potassium, calcium lactobionate, and lactobionic acid. These data may be useful and serve as reference, in view of the multipurpose applications of the cited compounds.

A novel soil amendment for enhancing soil moisture retention and soil carbon in drought-prone soils

Crop yield reductions are common in drought-stressed agroecosystems and are likely to become more frequent with climate change. To combat this, soil amendments are often used to enhance soil moisture retention but typically only lead to marginal improvements. Moreover, even as concern over agricultural water use mounts, a large fraction of food is wasted. Diverting more food waste and byproducts back to agricultural fields could reduce waste issues while ameliorating critical water limitations. We evaluated lactobionate, a lactose derivative and major dairy industry byproduct, as a potential soil amendment for enhancing both soil moisture and soil organic carbon (SOC). Lactobionate (LB) is a hydrophilic compound consisting primarily of cations and simple sugar acids. These combined properties could synergistically modify numerous controls on soil-water balances.In a laboratory setting, we compared LB stabilized with various cations (K+, NH4+, and Ca+) across a range of soil types to determine LB effects on soil moisture and SOC retention. All LB amendments increased soil water content relative to unamended soil across a range of soil matric potentials and raised available water content by 37%. Additionally, LB amended soils had on average 70 times more microbial biomass and decreased soil inorganic nitrogen content compared to unamended soils. We found that K+-LB, the most effective amendment, increased soil water content by 100–600% compared to unamended soils and as much as 87% of the increased SOC following LB additions was retained after 2 months. Our results suggest that tapping into novel sources of organic inputs such as LB may be an effective approach for simultaneously enhancing soil moisture and carbon stocks while increasing the economic and energetic value of food production byproducts.

Calcium-induced skim milk gels using different calcium salts

This study investigated the effects of heating skim milk with soluble calcium salts, calcium chloride, calcium lactate, calcium gluconate and calcium lactobionate, on the physico-chemical and rheological properties of milk. Regardless of the type of salt added, the amount of casein in milk serum decreased and the amount of calcium in centrifuge sediment increased along with the serum calcium. The amount of calcium salt required for gelation and the gel firmness (G′) varied depending on the salt. The aCa2+ order in milk was calcium chloride>calcium lactate>calcium gluconate>calcium lactobionate. With the same amount of added calcium salt, the final G′ of milk gel followed the same order. The findings from this study suggest that the different association constants and formation of an intermediate calcium complex with hydroxycarboylate groups affected the calcium ion activity, which may influence the gelation properties in milk.

The curative effect of Azithromycin Sequential Therapy in the treatment of mycoplasma pneumonia in children

Objective To observe the clinical efficacy and safety of Azithromycin Sequential Therapy in the treatment of mycoplasma pneumonia for children. Methods 112 children with mycoplasma pneumonia were randomly divided into observation group and control group, each 56 cases. The observation group was treated with Azithromycin Sequential Therapy in the treatment, while the control group was treated with erythromycin lactobionate anti infection treatment. The clinical efficacy was compared between two groups after treatment, the clinical symptoms disappeared time and drug adverse reaction occurred the situation. Results The total effective rate of the observation group was 96.43%,which was significantly higher than 80.36%of the control group, the difference was statistically significant(χ2=7.04,P<0.05). The fever, cough, pulmonary rales disappearance time of the observation group were(3.74±1.58)d,(3.24±0.47)d,(5.58±2.23)d,which were significantly shorter than(4.68±1.71)d,(4.64±0.97)d,(7.82±2.70)d of the control group(t=4.27,4.68,4.59,all P<0.05).The gastrointestinal reactions,local pain,rash,the elevation of ALT of the observation group were significantly lower than the control group, the difference was statistically significant(χ2=4.26,7.04,7.03,5.23,all P<0.05). Conclusion Azithromycin Sequential Therapy for the treatment of mycoplasma pneumonia in children has the advantages of good clinical efficacy, fast effect, high safety. Key words: Mycoplasma pneumonia; Azithromycin; Erythromycin; Sequential therapy

Cryopellets based on amorphous organic calcium salts: Production, characterization and their usage in coagulation diagnostics

Abstract This work deals with the production and characterization of powders of amorphous organic calcium salts (excipients) as a possible recalcification source for citrated whole blood samples. Rapidly dissolving cryopellets were also prepared from these excipients. The amorphous excipients show high oversaturation which allows the manufacture of cryopellets containing a high amount of organic calcium salt. The characterization of the cryopellets revealed very rapid dissolution and breaking forces sufficient to withstand substantial mechanical stresses. Of the various individual and compounded excipients examined, calcium lactogluconate and calcium lactobionate are the best alternatives to CaCl2 for recalcification of citrated whole blood. Their influence on coagulation was minimal and both substances showed a low hygroscopic tendency during dynamic vapor sorption. Both excipients are non-hygroscopic under ambient conditions up to a relative humidity of p/p0 = 60%.

Production of lactobionic acid by means of a process comprising the catalytic oxidation of lactose and bipolar membrane electrodialysis

Lactobionic acid (LBA) is a high value-added oxidation product of lactose with numerous potential applications in the food, pharmaceutical and chemical industries. This study aimed to investigate the viability of producing LBA from a sodium lactobionate (LBNa) solution obtained by the aerobic oxidation of lactose over gold nanoparticles supported on mesoporous silica, using a three-compartment bipolar membrane electrodialysis (BMED) stack with an effective area of 0.01m2. The results indicated that LBNa was continuously split in LB− (lactobionate anion) and Na+ ions during BMED, which formed LBA and NaOH in the acid and base compartments, respectively. A demineralization rate of about 50% was achieved after applying a voltage difference of 5.0V during 100min followed by 5.5V during 80min, while the LBA concentration increased about 2.5 times in the acid compartment. The specific energy consumption was 0.57kWhkg−1 over the whole stack. Although sodium was found in small amounts (17.5ppm) in the acid compartment, these results show for the first time the viability of producing LBA by means of an integral process comprising the catalytic oxidation of lactose and BMED, with the advantage that the NaOH could be efficiently recovered for its reutilization in further oxidation reactions.

&lt;i&gt;Paraconiothyrium&lt;/i&gt; sp. KD-3由来の乳糖酸化酵素によるラクトビオン酸カルシウムの生産

Paraconiothyrium sp. KD-3の培養上清から乳糖酸化酵素を精製し，その性質を調べた．本酵素の分子量は54 kDaで分子内にFADを有していた．また酸素や2,6-ジクロロフェノールインドフェノールを電子受容体に用い，乳糖以外に，セロオリゴ糖，マルトオリゴ糖，D-グルコース，D-ガラクトース，D-キシロース，L-アラビノースなどを酸化し，各々のアルドン酸と過酸化水素を生成した．本酵素は安定性が市販のヘキソースオキシダーゼ剤に比べ高く，物質変換に適していた．通気，撹拌，pH調整しながら2L容リアクター中で反応液500 mLを反応させたところ，10-20%(w/v)の乳糖は完全にラクトビオン酸に変換された．この際，10%炭酸カルシウムスラリー添加によるpH制御が有効で，25% NaOHによる中和では酵素が徐々に失活した．カタラーゼの添加は，過酸化水素の分解による酵素安定化と溶存酸素濃度の上昇に効果的であった．陽イオン交換樹脂を担体に用い，シクロヘキシルカルボジイミド処理した固定化酵素を調製した．この固定化酵素はバッチ反応において18.5%(w/v)の乳糖を完全に変換することができた．D-ガラクトース，D-キシロース，L-アラビノースから，本酵素により対応するアルドン酸を得た．これらは，いずれも高いカルシウム安定性と，カルシウムイオンに対して比較的低い結合力を示した．

Microbial Conversion of Lactose to Lactobionic Acid by Resting Cells of Burkholderia cepacia No. 24

Microbial conversion of lactose to lactobionic acid (β-O-D-galactosyl D-gluconic acid) was carried out with the resting cells of a mutant strain of Burkholderia cepacia that showed tolerance to high lactose concentrations, high oxidizing activity, and no β-galactosidase activity. To obtain the cells carrying high lactose-oxidizing activities, the strain was cultivated at 28°C for 216 h in a medium (pH 7.0) consisting of 10% (w/v) lactose, 1.5% (w/v) CaCO3 (1/2 molar equivalent of lactose), 3.0% (w/v) corn steep liquor, 0.02% (w/v) yeast extracts, and other mineral salts. The oxidizing activity of the resulting cells was most active at around pH 6 and at 55°C and the activity remained almost stable between pH 5 and 9 and below 40°C. Under the optimized conditions, the washed cells of 2.0 U/mL of the oxidase activity converted 15% (w/v) lactose and 2.2% (w/v) CaCO3 almost completely to calcium lactobionate within 15 h at 40°C. The cells were recovered from the reaction mixtures and used for the repeated bath operations five times. The initial conversion velocity depended on the reaction temperature, and the degree of conversions at 30, 35, and 40°C in the first cycle reached nearly 100% after 27, 18 and 15 h, respectively. In the fifth cycle of the reactions, however, incubation times for the complete conversion should be extended to 54, 36 and 30 h, respectively. Low content of impurities and high conversion efficiency enabled simple refining of calcium lactobionate in a high yield (about 99.3%), which was achieved by the treatment with activated carbon.

The effects of various protecting agents on the inactivation of foot-and-mouth disease virus in aerosols and during freeze-drying.

SUMMARY Inositol, sodium glutamate and calcium lactobionate were found to protect foot-and-mouth disease virus against inactivation during spraying and equilibration in the first 1s in aerosols. They also protected virus against inactivation during freeze-drying. Dimethyl sulphoxide and glycerol both protected virus against the inactivation which occurred between 1s and 5 min in aerosols, but they did not protect during freeze-drying. Pre-humidification before sampling reduced the inactivation of virus, particularly at 40% r.h. The different protective mechanisms of these compounds and of pre-humidification are discussed in relation to the mechanisms of aerosol inactivation.

Cryotolerance of selected sites on the surfaces of membranes of cells: I. Mucopolysaccharides of erythrocytes

Summary Based on phenomena associated with the adsorption and elution of influenza virus (strain A), from the surfaces of erythrocytes, a technique was developed (membrane adsorption test, MAT) to determine the effects on the mucopolysaccharides of the external surfaces of the membranes of chicken red blood cells of 1) rates of cooling, 2) cyclic freezing (−76°C) and thawing (+10°C), 3) storage at −70°C, and 4) addition of cryoprotective compounds, dimethyl sulfoxide (DMSO), glycerol, dextran, polyvinylpyrrolidone, and calcium lactobionate. In general, the results obtained were as follows: 1) Less damage occurred in preparations cooled rapidly, at 100°C per min, than in preparations cooled slowly, at 1°C per min. 2) Progressively greater damage to the receptor sites at the surfaces of cells occurred with each cycle of freezing (−76°C) and thawing (+10°C), with minimal damage when cells were suspended in DMSO or glycerol. 3) Following the initial damage associated with freezing, changes in the mucopolysaccharide sites were minimal after 70 days of storage at −70°C. 4) The order of the efficacy of the cryoprotective agents used in these studies was: dimethyl sulfoxide > glycerol ≫ dextran > polyvinylpyrrolidone > calcium lactobionate. The mechanism of protection of DMSO and glycerol appeared to involve the external binding of these compounds to the sensitive sites of the cell membrane.

BETA-GALACTOSIDASE OF STREPTOCOCCUS LACTIS.

Citti, J. E. (Oregon State University, Corvallis), W. E. Sandine, and P. R. Elliker. beta-Galactosidase of Streptococcus lactis. J. Bacteriol. 89:937-942. 1965.-Synthesis of beta-galactosidase by several strains of Streptococcus lactis was induced by lactose. The rate of hydrolysis of o-nitrophenyl-beta-d-galactopyranoside was used to measure enzyme activity. The enzyme of all but one strain was unstable when whole cells were sonic-treated or treated with toluene; the enzyme of one strain of S. lactis was stable to these treatments, which resulted in at least a fivefold increase in activity over that found in whole cells. The optimal assay conditions for toluene-treated cells of this strain involved incubation at 37 C in pH 7.0 sodium phosphate buffer. Lactose was the most effective inducer of enzyme synthesis. Methyl-beta-d-thiogalactopyranoside, isopropyl-beta-d-thiogalactopyranoside, and galactose were also inducers of the enzyme, but were not as effective as lactose. Melibiose, maltose, and calcium lactobionate were poor inducers of enzyme synthesis. Exogenously supplied glucose repressed enzyme synthesis. The means of control of induced beta-galactosidase synthesis in S. lactis was similar to that in Escherichia coli.

Preparation of calcium lactobionate and lactobionic delta-lactone

Preparation of calcium lactobionate and lactobionic delta-lactone