Percentage Of Hydrolysis Research Articles

Effect of grain structure and cooking method on starch digestibility and antioxidant activity of amaranth (Amaranthus caudatus L.) grains during simulated gastrointestinal digestion

Amaranth has received widespread interest as a high-quality source of nutrition. This study examined changes in starch hydrolysis and antioxidant activity of intact or slurry of amaranth grains, which were cooked with different methods, such as boiled and roasted, during simulated in vitro gastrointestinal digestion. The starch digestibility of amaranth samples was analyzed using starch hydrolysis percentage and digestion kinetics during simulated digestion. Simultaneously, TPC and antioxidant assays, such as ABTS, FRAP, and MIC, assessed the changes in antioxidant potential during digestion. The results showed that the slurry increased starch hydrolysis and antioxidant properties compared with intact grain. Boiling and roasting also showed increased antioxidant activity and starch hydrolysis during digestion. Whether intact grains or slurries, the roasted samples had lower starch hydrolysis and higher antioxidant properties during digestion than the boiled samples. The equilibrium starch hydrolysis percentages of the roasted and boiled intact grains were 15.50 and 67.41 %, and those TPC were 662.78 and 470.21 mg GAE/100 g sample (db.), respectively. In this study, roasting was more beneficial in delaying starch hydrolysis and improving antioxidant activity than boiling. In addition, maintaining the grain state was more conducive to controlling starch hydrolysis. Our findings could be beneficial for the amaranth consumers.

Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims from the Southern Colombian Massif as dietary fibre and prebiotic activity

SummaryWithin tropical fruits, the Passifloraceae family is distinguished; Colombia is recognised as the most diverse country in this family. In this study, we aimed to evaluate the potential use of by‐products (shell‐seeds + pulp) of Passiflora maliformis L. and Passiflora edulis Sims as dietary fibre and prebiotic activity, through tests of water, oil and swelling retention capacity and dietary fibre, its potential application was evident in products that require hydration, viscosity development and freshness conservation. Toxicity test, extracts can be classified as ‘safe’ when ingested, as cell viability is equal to or greater than 90%. Probiotic potential is evident for a growth of Latilactobacillus sakei BAP110‐FSC111 ranging from 15% to 100%, Lactiplantibacillus plantarum CECT220 ranging from 10% to 75%, acid digestibility test, hydrolysis percentage varied from 20% to 100%, values according to the by‐product, extract and study species. Highlighting its use as a source of prebiotics, because it increases the proliferation of probiotics from the Lactobacillus family.

Isolation and molecular characterization of cellulase-producing bacteria from waste dump site

Cellulases are collections of extracellular enzymes and a complex mixture of enzyme proteins with various specificities. Cellulases work together to hydrolyze glycosidic bonds and generate monomers of glucose for fermentation. This investigation aims to isolate and molecularly characterize Bacillus species with cellulolytic ability. Bacillus species were isolated from soil samples retrieved from a dump site and screened for cellulolytic ability on carboxyl methylcellulose (CMC) agar. The percentage hydrolysis efficiency of isolates was determined and cellulase produced was quantified using CMC assay method. Biochemical identification was by Analytical Profile Index (API) Kit 50CHB/20E and API web software while molecular characterization employed 16S rRNA gene sequencing and blast search analysis. Bacillus megaterium (FSP1) and Bacillus zanthoxyli (FSP4) exhibited their cellulolytic potentials by presenting zones of clearance of about 21 ± 2.08 and 7 ± 1.00 mm on CMCA with hydrolysis efficiency of 250 and 600 % respectively. Quantification of crude cellulase revealed cellulase activity of 85 and 74μmol/ml for both bacteria species. Biochemically, the cellulolytic bacteria were identified as Bacillus megaterium (FSP1) and Bacillus zanthoxyli (FSP4) while molecularly, they were identified as Bacillus megaterium 14581 (FSP1) and Bacillus zanthoxyli 1433 (FSP4) with Reference Sequence (RefSeq) accession numbers NR_116873 and NR_164882, and showing maximum sequence similarity of 99 and 96 % respectively. Results obtained from this investigation, suggests that both bacteria species characterised, possesses good cellulolytic ability and hence can be utilized for the production of the enzyme cellulase which has a wide range of industrial application.

Characterization, in vitro digestibility and release properties of starch-linoleic acid-sodium alginate composite film

This study aimed to improve the complexing degree, digestibility and controlled release properties of the potato starch (PS)-linoleic acid (LA) complexes by encapsulating PS-LA complexes to sodium alginate (AG) beads. The results revealed that AG had a positive effect on the complexing index, R1047/1022 values, relative crystallinity, enthalpy and morphological structure of PS-LA-AG films, especially for PS-LA-AG film with the PS-LA: AG of 5:1. The in vitro digestion and hydrolysis kinetic analysis indicated that AG addition reduced the digestibility of PS-LA-AG films to a higher slowly digestible starch content and resistant starch content and a lower equilibrium hydrolysis percentage and kinetic constant. Furthermore, in vivo release study of PS-LA-AG films indicated a restrained release in simulated gastrointestinal conditions. Consequently, the results indicated that AG addition significantly improved the inclusion efficiency for the complex formation between PS and LA, which was beneficial for the design of resistant films to entrap and control release of unsaturated fatty.

Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas

Starches were isolated from five oat varieties (SFO-1, SFO-3, Sabzar, SKO-20 and SKO-96) grown in North-Western Himalayas of India. Moisture content of the varieties ranged from 9.25 ± 0.09 to 13.21 ± 0.11 %, indicating their shelf-stability. Results suggested >90 % purity of starches as was evident from values of ash, proteins, and lipids. Amylose content results showed that all starches fall within category of intermediate-amylose starches. Lambdamax, blue value and OD620/550 were found significantly (p ≤ 0.05) higher in SKO-20. Sabzar exhibited higher starch hydrolysis percentage of 85.16 % whereas, lowest was observed in SKO-20 (78.12 %). Degree of syneresis was higher in SKO-20 however, its freeze-thaw stability was lesser. Wide peak in FTIR spectra at 3320 cm−1 confirms nature of starches. SKO-20 exhibited significantly higher onset gelatinization temperature (65.19 ± 1.06 °C) and enthalpy (15.78 ± 0.15 J/g) whereas, Sabzar exhibited lowest enthalpy. Pasting characteristics indicated lowest and highest final viscosity in SKO-20 (341.30 ± 2.11 mPas) and SKO-96 (1470 ± 4.56 mPas), respectively. SEM results indicated irregular and polygonal shape of starches with size <10 μm. SKO-20 exhibited lowest disintegration time of 2.08 ± 0.01 min and Sabzar showed highest (3.31 ± 0.07 min). SKO-20 released more curcumin (71.28 %) whereas, Sabzar released less. This suggests that SKO-20 could be used as better excipient for delivery of curcumin at target site.

Potential Prebiotic Properties of Crude Polysaccharide Extract from Durian (Durio zibethinus Murr.) Seed Flour

The purpose of this research is to investigate the possible presence of prebiotic substances in durian seeds. The durian seed flour (DSF) was prepared by drum dry processing at 140 °C. The proximate composition of DSF 100 g contained moisture (2.43 g), protein (6.85 g), total fat (0.60 g), total carbohydrate (87.73 g), ash (2.39 g), and the sum of dietary fiber (4.48 g), respectively. The morphology of DSF was studied by SEM at a fixed magnification (100×). DSF appears to have smooth and rough surfaces, and the granules are covered by the gum. The optimal condition for extracting crude polysaccharide from DSF is ethanol 50 % at solvent ratios 1:8 at a temperature of 30 °C for 90 min, gave a maximum extraction yield of 5.28 % and the maximum amount of non-reducing sugar content at 392.19 ± 10.60 mg mL−1. The amount of non-reducing sugar is represented by an oligosaccharide referred to as a prebiotic. After being digested in vitro, the crude polysaccharide extract and inulin each had a total percentage of hydrolysis that was 14.68 and 11.54 %, respectively. Thus, approximately 85.32 % of crude polysaccharide extract was estimated to reach the colon. Moreover, the crude polysaccharide extract has enhanced activity values higher than inulin with 3 probiotic strains. The enhanced activity value increases when the extract concentration increases. The concentration of crude polysaccharide extract was 5.0 %w/v. Lactobacillus rhamnosus TBRC 374 had the highest enhanced activity at 582.67 %. In comparison, Lactobacillus casei BCC 13300 and Lactobacillus acidophilus ATCC 4356 with enhanced activity were 543.78 and 288.34 %, respectively. Significant advancements have been made in the utilization of plant waste and the development of novel prebiotic ingredients with the potential for application in food as a result of this research. HIGHLIGHTSDurian seed is one of the wastes that still has a good source of nutrition. Durian seed flour was prepared by drum dry processing that can maintain fiber and texture, making it suitable for application in the food industry. Moreover, the crude polysaccharide extract showed prebiotic properties. These are good prebiotic candidates that might be useful in producing functional foods. GRAPHICAL ABSTRACT

Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration

Cooked rice has high starch digestibility. Prolonged and excess consumption of polished rice has been associated with the incidence of diabetes amongst rice eating populations. Therefore, researchers are working on extensively to devise strategies that could retard digestion of cooked rice. Keeping this fact into consideration, four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) grown in Kashmir were milled and cooked with varying concentrations (0, 2.5 and 5.0% w/w, rice basis) of karaya gum at different rice-water ratios (1:10 and 1:1.8). The prepared rice samples were evaluated for cooking and sensory properties, in-vitro digestibility and structural characteristics. Cooking of rice with karaya gum (2.5–5.0%) at large rice-water ratio (1:10) increased minimum cooking time (19.0–25.0 min) and water uptake ratio (3.23–4.69) of samples. Also, rice cooked in excess water had better sensory acceptability scores than those cooked in less water. At large rice-water ratio, Zhag rice prepared with karaya gum (2.5%) had acceptable hardness and flavour scores. With increase in gum concentration, the equilibrium starch hydrolysis percentage (C∞) and estimated glycemic index (eGI) scores of cooked rice decreased, irrespective of cultivars and rice-water ratio. Maximum reduction in C∞ was observed for Mushq Budij rice (85.20%) prepared with karaya gum (5.0%) at large rice-water ratio (1:10). Fourier transform infrared spectra of gum cooked rice samples revealed shifting of peak at 3250.0 cm−1 to higher intensities indicating hydrogen bonding interaction of starch and gum. From X-ray diffraction studies, the highest relative crystallinity (16.20%) was observed for rice prepared with 5.0% gum concentration. Therefore, cooking of rice with karaya gum at large rice–water ratio can be considered to slow down starch hydrolysis process of cooked rice.

Impact of Iron Oxide Nanoparticles on Anaerobic Co-Digestion of Cow Manure and Sewage Sludge

Supplementation with iron oxide nanoparticles has been suggested as a potential method for improving energy generation through anaerobic digestion, specifically by enhancing the rate of methane production. This investigation examined the effects of iron oxide (Fe3O4) nanoparticles (NPs) on anaerobic co-digestion of cow manure (CM) and sewage sludge (SS) through batch testing conducted under mesophilic conditions (35 °C) using a RESPIROMETRIC Sensor System 6 Maxi—BMP (RSS-BMP). The use of Fe3O4 nanoparticles at doses of 40, 80, 120, and 160 mg/L (batches M1, M2, M3, and M5) was studied. The use of 160 mg/L Fe3O4 nanoparticles in combination with mixtures of different ratios (M4, M5, and M6) was further investigated. The findings indicate that the addition of Fe3O4 nanoparticles at a concentration of 40 mg/L to anaerobic batches did not significantly impact the hydrolysis process and subsequent methane production. Exposing the samples to Fe3O4 NPs at concentrations of 80, 120, and 160 mg/L resulted in a similar positive effect, as evidenced by hydrolysis percentages of approximately 94%, compared to 60% for the control (C2). Furthermore, methane production also increased. The use of Fe3O4 nanoparticles at a concentration of 160 mg/L resulted in biodegradability of 97.3%, compared to 51.4% for the control incubation (C2). Moreover, the findings demonstrate that supplementing anaerobic batches with 160 mg/L Fe3O4 NPs at varying mixture ratios (M4, M5, and M6) had a significant impact on both hydrolysis and methane production. Specifically, hydrolysis percentages of 94.24, 98.74, and 96.78% were achieved for M4, M5, and M6, respectively, whereas the percentages for the control incubation (C1, C2, and C3) were only 56.78, 60.21, and 58.74%. Additionally, the use of 160 mg/L Fe3O4 NPs in mixtures M4, M5, and M6 resulted in biodegradability percentages of 78.4, 97.3, and 88.3%, respectively. In contrast, for the control incubation (C1, C2, and C3) biodegradability was only 44.24, 51.4, and 49.1%.

Improvement of IMO production and prebiotic properties using optimal substrate and transglucosylation period

This study focused on the determination of a suitable concentration of maltose and maltodextrin in saccharified rice solution for transglucosylation to reduce the IMO production time and maintain prebiotic properties. Maltose and maltodextrin reported as main substrates for transglucosidase enzyme were tested for a promising rate of IMO synthesis. Maltose utilization by transglucosidase enzyme was higher than that found in maltodextrin in the production of isomaltose, isomaltotriose, isomaltotetraose, isopanose, and isomaltohexaose. Hence, the liquefaction and saccharification of rice flour were optimized to produce high maltose solution. The liquefaction of rice flour at 95 °C with KLEISTASE T10S enzyme concentration of 0.035; 0.055 and 0.075%v/w, and rice flour of 20, 25, and 30%w/v were investigated for maximum hydrolysis. The liquefied solution was further treated with Biozyme LC enzyme concentrations (0.05, 0.015, and 0.20%w/v) at 45 or 60 °C. The result of maximum hydrolysis percentage was found as 87%w/w from the liquefying rice flour of 20%w/v for 40 min with 0.075%v/w Transglucosidase L “Amano” enzyme concentration. Subsequent saccharification with 0.2%v/w enzyme concentration at 60 °C for 30 min yielded highest maltose of 149.1 g/L; maltodextrin, 31.4 g/L, and glucose, 5.3 g/L. Tranglucosylation of the high maltose solution was monitored within 24 h at 6 h intervals. The maximum IMO was at 6 h and declined at a longer transglucosylation period. The trends of the prebiotic index and prebiotic activity scores were parallel with IMO concentration. In conclusion, the IMO could be synthesized from a low-cost resource of maltose in approximately 6 h at 65% yield.

Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder.

The effects of lyophilized tamarillo powder (TP) on the physicochemical, antioxidant, sensory, and starch digestibility characteristics of steamed breads were studied. The TP was used to substitute 5-20% of wheat flour to make steamed breads, assigned as T5, T10, T15, and T20, respectively. The results showed that TP is rich in dietary fiber (36.45%). Its extract is rich in bioactive components, including phenolic compounds (28.90 mg GAE/g extract), ascorbic acid (3.25 mg/g extract), total anthocyanins (316.35 μg C3GE/g extract), and total carotenoids (12.68 μg βCE/g extract) and has good antioxidant capacity. As the level of TP increased, the color of steamed breads became darker, redder, and yellower; the texture became harder, and the overall consumption preference decreased. However, their bioactive components content and antioxidant activity increased. The starch hydrolysis percentage of T5 (43.82%), T10 (41.57%), T15 (37.41%), and T20 (35.63%) at 180 min was significantly lower than that of the control (49.80%) (p < 0.05). The in vitro predicted glycemic index (80.02) of T20 was categorized as a medium-GI food when bread was used as the reference. On a nine-point hedonic test, control and T5 had the highest overall preference scores (7.1-7.4). The T20 supplemented with extra 15-20% water improved its volume and specific volume, and the overall preference scores (7.4-7.5) were not significantly different from the control (p > 0.05). Overall, a partial replacement of wheat flour with TP in steamed bread making could be developed as a new type of medium-GI value food containing more bioactive components and effective antioxidant capacity.

Biodiesel Production Catalyzed by Lipase Extract Powder of Leonotis nepetifolia (Christmas Candlestick) Seed

This work aimed to evaluate the ability of lipase extract powder obtained from Leonotis nepetifolia seed for enzyme-catalyzed biodiesel production using Leonotis nepetifolia oil, commercial olive oil, and waste cooking oil as substrates. The lipase extract powder showed an enzymatic activity and hydrolysis percentage of 24.7 U/g and 21.31%, respectively, using commercial olive oil as a reference. Transesterification reaction conditions were 40 g of substrate, 34 °C, molar ratio oil: methanol of 1:3, lipase extract powder 20 wt%, phosphates buffer (pH 4.8) 20 wt%, and a reaction time of 8 h. Transesterification yields of 74.5%, 71.5%, and 69.3% for commercial olive oil, waste cooking oil, and Leonotis nepetifolia oil were obtained, respectively. Biodiesel physicochemical parameters were analyzed and compared with the international standards: EN 14214 (European Union) and ASTM D6751 (American Society for Testing and Materials). The biodiesel’s moisture and volatile matter percentages, iodine index, cooper strip corrosion, and methyl esters content conformed to the standards’ specifications. The fatty acid methyl ester content of the vegetable oils showed the presence of methyl oleate after enzyme-catalyzed transesterification. This study reveals that biodiesel production catalyzed by lipase extract powder from Leonotis nepetifolia could be a viable alternative, showing that transesterification yields competitive results.

Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion.

Chitin is a polysaccharide and possesses numerous beneficial properties such as nontoxicity, biodegradability and biocompatibility, which draws much attention to its applications in food. Crayfish shell is a source of chitin alongside an antioxidants and a potential source of beneficial dietary fiber. In this study, chitin (CH) and crayfish shell (CS) with different concentrations were used to study their impact on pasting characteristics of flour mixture (wheat flour and glutinous rice flour) and influence on physicochemical and starch digestion property of puffed biscuit. The Rapid Visco-Analyzer results showed that the viscosity of powder mixture was decreased with the ratio of CH and CS increased. CH resulted in lowest peak viscosity and breakdown values of mixed powder. It was indicated that increasing amounts of CH and CS led to significantly reduced moisture content, expansion ratio but raised density of biscuits. CH and CS inhibited starch digestion and promoted a remarkable increase (P < 0.05) of resistant starch (RS) content. The hydrolysis kinetic analysis suggested a decelerating influence of CH on the hydrolysis content with lower values of equilibrium hydrolysis percentage (C∞) while CS on hydrolysis rate with lower kinetic constant (K). The estimated glycemic index (eGI) of the CH (15-20%) samples were below 55. These results are of great significance in delaying starch digestion and provided a better choice in design of fried puffed snacks for special crowd with chronic diseases such as diabetes, cardiovascular disease, and obesity.

Comparative analysis of the degree of hydrolysis and antioxidant activity of milk and whey hydrolysates

The degree of hydrolysis and antioxidant activity of protein hydrolysates from fresh cow’s milk and whey obtained by the action of the proteolytic enzymes papain, bromelain and chymosin were compared. The lowest degree of hydrolysis in fresh milk hydrolysates was reported for sample MP1 (10 min reaction time, treatment with 0.1 mg/ml papain), and the highest percentage was obtained at hydrolysate MB12 (at 60 min reaction time, treatment with 1.0 mg/ml bromelain). For the whey samples in sample WC1 (10 min reaction time, treatment with 1.0 μl/ml chymosin), the percentage of hydrolysis was the lowest. The highest percentage was achieved at WP12 hydrolysate using papain at a concentration of 1 mg/ml and a 60-min reaction time. The obtained values for the antioxidant capacity of the hydrolysed products show a higher activity compared to the starting substrates. The highest activity in the milk hydrolysates of 11.32 mg TE/100 ml was found in variant MB3, and in the whey hydrolysates of 7.83 mg TE/100 ml - in variant WP7. Hydrolysates treated with chymosin had lower TE values compared to the hydrolysate’s variants, treated with papain and bromelain.

Amicoumacin-based prodrug development approach

Coronavirus disease COVID-19, caused by the SARS-CoV-2 virus, is highly contagious and has a severe morbidity. Providing care to patients with COVID-19 requires the development of new types of antiviral drugs. The aim of this work is to develop a prodrug for the treatment of coronavirus disease using the antibiotic Amicoumacin A (Ami), the mechanism of action of which is based on translation inhibition. Enzymatic hydrolysis of an inactivated prodrug by the SARS-CoV-2 main protease can lead to the release of the active Ami molecule and, as a consequence, the suppression of protein biosynthesis in infected cells. To test the proposed hypothesis, a five-stage synthesis of an inactivated analogue of Amicoumacin A was carried out. Its in vitro testing with the SARS-CoV-2 recombinant protease MPro showed a low percentage of hydrolysis. Further optimization of the peptide fragment of the inactivated analog recognized by the SARS-CoV-2 MPro protease may lead to an increase in proteolysis and the release of Amicoumacin A.

Sustainable Castor Bean Biodiesel Through Ricinus communis L. Lipase Extract Catalysis.

The rise in oil prices, global warming, and the depletion of nonrenewable resources have led researchers to study sustainable alternatives to increasing energy demand. The autocatalysis from castor oil and castor lipases to produce biodiesel can be an excellent alternative to reduce the production costs and avoid the drawbacks of chemical transesterification. This study aimed to evaluate the catalytic activity of castor bean lipase extract (CBLE) on three vegetable oils hydrolysis, to obtain and enhance biodiesel yield by an autocatalysis from castor oil and CBLE. Furthermore, the enzymatic biodiesel physicochemical quality was analyzed. The enzymatic activity for olive oil was 76.12 U, 90.06 U for commercial castor oil, and 75.60 U in raw castor oil. The hydrolysis percentages were high at 25°C, pH 4.5, for 4h with 97.18% for olive oil, 98.86%, and 96.19% for commercial and raw castor oil, respectively. The CBLE catalyzed the transesterification reaction on castor oil to obtain 82.91% biodiesel yield under the selected conditions of 20% lipase loading, 1:6 oil/methanol molar ratio, and 10% buffer pH 4.5, 37°C for 8h. The castor biodiesel quality satisfied the ASTM-D6751 (USA) and EN-14214 (European Union) values, except for the density, viscosity, and moisture, as expected for this kind of biodiesel.

Shedding Light on the Role of Na,K-ATPase as a Phosphatase during Matrix-Vesicle-Mediated Mineralization

Matrix vesicles (MVs) contain the whole machinery necessary to initiate apatite formation in their lumen. We suspected that, in addition to tissue-nonspecific alkaline phosphatase (TNAP), Na,K,-ATPase (NKA) could be involved in supplying phopshate (Pi) in the early stages of MV-mediated mineralization. MVs were extracted from the growth plate cartilage of chicken embryos. Their average mean diameters were determined by Dynamic Light Scattering (DLS) (212 ± 19 nm) and by Atomic Force Microcopy (AFM) (180 ± 85 nm). The MVs had a specific activity for TNAP of 9.2 ± 4.6 U·mg-1 confirming that the MVs were mineralization competent. The ability to hydrolyze ATP was assayed by a colorimetric method and by 31P NMR with and without Levamisole and SBI-425 (two TNAP inhibitors), ouabain (an NKA inhibitor), and ARL-67156 (an NTPDase1, NTPDase3 and Ecto-nucleotide pyrophosphatase/phosphodiesterase 1 (NPP1) competitive inhibitor). The mineralization profile served to monitor the formation of precipitated calcium phosphate complexes, while IR spectroscopy allowed the identification of apatite. Proteoliposomes containing NKA with either dipalmitoylphosphatidylcholine (DPPC) or a mixture of 1:1 of DPPC and dipalmitoylphosphatidylethanolamine (DPPE) served to verify if the proteoliposomes were able to initiate mineral formation. Around 69-72% of the total ATP hydrolysis by MVs was inhibited by 5 mM Levamisole, which indicated that TNAP was the main enzyme hydrolyzing ATP. The addition of 0.1 mM of ARL-67156 inhibited 8-13.7% of the total ATP hydrolysis in MVs, suggesting that NTPDase1, NTPDase3, and/or NPP1 could also participate in ATP hydrolysis. Ouabain (3 mM) inhibited 3-8% of the total ATP hydrolysis by MVs, suggesting that NKA contributed only a small percentage of the total ATP hydrolysis. MVs induced mineralization via ATP hydrolysis that was significantly inhibited by Levamisole and also by cleaving TNAP from MVs, confirming that TNAP is the main enzyme hydrolyzing this substrate, while the addition of either ARL-6715 or ouabain had a lesser effect on mineralization. DPPC:DPPE (1:1)-NKA liposome in the presence of a nucleator (PS-CPLX) was more efficient in mineralizing compared with a DPPC-NKA liposome due to a better orientation of the NKA active site. Both types of proteoliposomes were able to induce apatite formation, as evidenced by the presence of the 1040 cm-1 band. Taken together, the findings indicated that the hydrolysis of ATP was dominated by TNAP and other phosphatases present in MVs, while only 3-8% of the total hydrolysis of ATP could be attributed to NKA. It was hypothesized that the loss of Na/K asymmetry in MVs could be caused by a complete depletion of ATP inside MVs, impairing the maintenance of symmetry by NKA. Our study carried out on NKA-liposomes confirmed that NKA could contribute to mineral formation inside MVs, which might complement the known action of PHOSPHO1 in the MV lumen.

Mechanistic Understanding of the Relationships between Structure and Digestibility of Octenyl Succinic Anhydride Modified Corn, Potato, and Pea Starch Nanoparticles

AbstractThis study characterizes the digestibility properties and structural changes of octenyl succinic anhydride (OSA) modified starch nanoparticles (OSPNs) from corn, potato, and pea starches (codes as OCSNPs, OPtSNPs, and OPSNPs). After OSA modification, the average particle size and degree of substitution of OSPNs significantly (p &lt; 0.05) increase compared to control samples, whereas the apparent amylose content, R1047/1022, relative crystallinity, and melting enthalpy are found to decrease significantly (p &lt; 0.05), with the extent depending on the type of starch. In vitro digestibility tests show that OSA treatment converts part of rapidly digestible starch into slowly digestible starch and resistant starch for OSPNs, an effect that is more pronounced for OPtSNPs compared to OCSNPs and OPSNPs, corresponding to a reduce in equilibrium starch hydrolysis percentage and apparent digestion rate coefficient. Overall, the starch type affects the structural and digestibility properties of OCSNPs, OPtSNPs, and OPSNPs, with the most obvious effect observes for OPtSNPs.

Impact of Iron oxide nanoparticles on sustainable production of biogas through anaerobic co-digestion of chicken waste and wastewater

As The effect of iron oxide nanoparticles (IONPs) on the anaerobic co-digestion (AD) of olive mill wastewater and chicken manure was investigated. In mesophilic conditions, biogas yield, methane (CH4) content, the removal efficiency of TS, VS., acidification and hydrolysis percentage, and contaminant removal efficiency were investigated. Supplementing AD with IONPs at a concentration of 20 mg/g VS. &amp;gt; IONPs and INOPs &amp;gt;30 mg/g VS. causes an inhibitor impact on biogas, methane generation, and hydrolysis. Furthermore, implantation with 20–30 mg of IONPs/kg VS. has induced an equivalent favorable impact, with hydrolysis percentages reaching roughly 7.2%–15.1% compared to the control test, in addition to a 1.3%–4.2% enhancement in methane generation yield. The maximum acidification concentration after five days of the incubation of 1,084, 9,463, and 760 g/L was attained with IONPs dosages of 25, 30, and 20 mg/g VS., respectively, compared to 713 g/L obtained with the control test. The results have illustrated that supplementing AD with a specific concentration of IONPs (20–30 mg/g VS.) has a significant effect and enhances the inhibitor removal efficiency, most possibly due to the small surface area of IONP particles. The resultant increase in the active surface area enhances the enzyme diffusion within the substrate. This study provides new data specifying the enhancement of iron oxide nanoparticles (IONPs) and identifies the impact of IONP doses at various concentrations on the AD of olive mill wastewater and chicken waste.

Structural and in vitro starch digestion properties of starch-fatty acid nanocomplexes: effect of chain lengths and degree of unsaturation of fatty acids.

The structural and digestion properties of starch-lipid complexes are closely related to the properties of lipids. The chain length and degree of unsaturation of fatty acids (FAs), which can affect the structural and digestion properties of starch-lipid nanocomplexes, therefore need to be examined in detail to gain a better understanding of this. In this study, the effects of chain length (10-18 carbons) and degree of unsaturation (0-2) of FA on the structural and in vitro starch digestion properties of high amylose corn starch (HAS)-FA nanocomplexes were investigated, as was the correlation between their structural alterations and digestibility. This study showed that HAS-FA nanocomplexes with 10-carbon (38.55%) and 12-carbon (44.56%) FAs displayed high-resistant starch (RS)and slowly digestible starch (SDS) content, whereas those with 18-carbon FAs with two double bonds exhibited low RS + SDS content (23.41%). The complexing index, R1047/1022 , relative crystallinity, and enthalpy change in the HAS-FA nanocomplexes also increased with the reduction in the chain length (except for 10-carbon FA) and the degree of unsaturation of FAs, whereas the equilibrium hydrolysis percentage, kinetic constant and apparent amylose content showed an opposite trend. Chain length and degree of unsaturation of FAs affected the digestibility of HAS-FA nanocomplexes. The HAS-FA nanocomplexes with 12-carbon FAs displayed high RS + SDS content with higher degrees of molecular order at long-range and short-range levels. Results provided guidelines to regulate the digestibility of starch-fatty acid nanocomplexes by varying the FA structures. © 2022 Society of Chemical Industry.

Low-cost homemade cocktails for enzymatic conversion of sugarcane and cassava bagasses

ABSTRACT The agricultural industries generate lignocellulosic wastes that can be modified by fungi to generate high value-added products. This work aimed to analyze the efficiency and the cost-effectiveness of the bioconversion of sugarcane and cassava bagasses using low-cost homemade enzymatic cocktails from Aspergillus niger LBM 134. Both bagasses were pretreated with a soft alkaline solution without any loss of polysaccharides. After the hydrolysis, a 28% of conversion to glucose and 42% to xylose were reached in the hydrolysis of sugarcane bagasse while an 80% of saccharification yield, in the hydrolysis of cassava bagasse using the homemade enzymes. Furthermore, a more disorganised surface and no starch granules were observed in the sugarcane and cassava bagasses, respectively. The bioethanol yield from sugarcane and casava bagasses was predicted to be 4.16 mg mL−1 and 2.57 mg mL−1, respectively. A comparison of the cost of the homemade and the commercial enzymes was carried out. Similar hydrolysis percentages were achieved employing any enzyme; however, it was 1000–2000 times less expensive using the homemade cocktails than using the commercial enzymes. Therefore, the cost of obtaining glucose from bagasses was most expensive when applying the commercial enzymes. Moreover, the hydrolysis of the cassava bagasse was most efficient with the homemade cocktails. The importance and novelty of this work lie in the similar performance and the lower cost of the homemade cocktails from the fungus A. niger LBM 134 compared with the commercial enzymes on the hydrolysis of the sugarcane and cassava bagasses.