Use Of Lecithin Research Articles

Use of Lecithin As an Antistatic Agent in Nonconductive Crystallization Slurries for Isolating Pure Active Pharmaceutical Ingredients

Static buildup in glass-lined processing train during pure API crystallizations in organic solvents can result in costly glass damage to the vessel internals, and presents a potential safety risk o...

SUPLEMENTAÇÃO DE GLICEROL OU DE LECITINA EM DIFERENTES NÍVEIS DE ÁCIDOS GRAXOS LIVRES EM DIETAS PARA FRANGOS DE CORTE

A metabolism trial was carried out with 95 male broilers, 24 day-old, of commercial line, subjected to 18+1 treatments with 5 replications. Three levels of free fat acid (FFA) inclusion by the usage of soybean oil (SO), acidulated soybean soapstock (ASS), and the mixture between the two oils (50:50%), in two levels of inclusion (4 and 8%) in the basal diet (BD) and the supplementation of glycerol or emulsifier (0.5%), in substitution to starch were tested. The trial was conducted for 8 days. Birds performance, metabolizability coefficient of dry matter (MCDM), fat (MCCF) and energy (MCCE) were evaluated and the comparison among oils and supplements. The performance and the metabolism were not affected (P>0.05) by FFA levels or supplements tested. It was observed that the use of lecithin improved added crude fat metabolism (P KEY WORDS: Acidulated soybean soapstock, emulsification, lecithin, metabolism, performance.

Final Report on the Safety Assessment of Lecithin and Hydrogenated Lecithin

Lecithin is a naturally occurring mixture of the diglycerides of stearic, palmitic, and oleic acids, linked to the choline ester of phosphoric acid, commonly called phosphatidylcholine. Hydrogenated Lecithin is the product of controlled hydrogenation of Lecithin. Bilayers of these phospholipids in water may form liposomes, a spherical structure in which the acyl chains are inside and not exposed to the aqueous phase. Lecithin and Hydrogenated Lecithin are used in a large number of cosmetic formulations as skin conditioning agents-miscellaneous and as surfactant-emulsifying agents. Hydrogenated Lecithin is also used as a suspending agent-nonsurfactant. Historical data on concentration of use of Lecithin reveals that 0.1% to 1.0% is the concentration range most frequently seen, with concentrations up to 50% reported for two moisturizing products. A solution of 65% Lecithin is currently reported to be used at concentrations up to 3% in cosmetics. Nonocclusive application of Lecithin-containing liposomes to murine skin resulted in 30% penetration to the subdermis. In piglet skin, the same application resulted in 99% accumulating in the stratum corneum. In general, liposomes are considered effective in capturing other compounds inside their spherical structure and delivering any such captured compound through the skin barrier. As a result, caution should be exhibited in formulating cosmetic products that contain these ingredients in combination with other ingredients whose safety is based on their lack of absorption or where dermal absorption is a concern. Lecithin is virtually nontoxic in acute oral studies, short-term oral studies, and subchronic dermal studies in animals. Lecithin is not a reproductive toxicant, nor is it mutagenic in several assays. In an oral carcinogenicity study, brain neoplasms were found in mice exposed to Lecithin. In a subcutaneous carcinogenicity study, no neoplasms were found in mice and rats exposed to Lecithin. Adverse reactions to Lecithin in a metered-dose inhaler have been reported. Lecithin and Hydrogenated Lecithin were generally nonirritating and nonsensitizing in animal and human skin. Based on the available data, Lecithin and Hydrogenated Lecithin are safe as used in rinse-off cosmetic products; they may be safely used in leave-on products at concentrations up to 15%, the highest concentration tested in clinical irritation and sensitization studies; but the safety of use could not be substantiated in cosmetic products likely to be inhaled. Because of the possibility of formation of nitrosamines, these ingredients should not be used in cosmetic products in which N-nitroso compounds may be formed.

Lecithin for dementia and cognitive impairment.

Alzheimer's disease sufferers have been found to have a lack of the enzyme responsible for converting choline into acetylcholine within the brain. Lecithin is a major dietary source of choline, so extra consumption may reduce the progression of dementia. To determine the efficacy of lecithin in the treatment of dementia or cognitive impairment. The Cochrane Dementia and Cognitive Improvement Group's Specialized Register was searched on 15 May 2002 using the terms lecithin and phosphaditylcholine. This contains records from all major databases and many trials databases. Reference lists and relevant books have been examined. All unconfounded, randomized trials comparing lecithin with placebo in a treatment period longer than one day, in patients with dementia of the Alzheimer type, vascular dementia, mixed vascular and Alzheimer's disease, unclassified or other dementia or unclassified cognitive impairment not fulfilling the criteria for dementia are eligible for inclusion. Data were extracted by two independent reviewers and cross-checked. Meta-analyses were performed when more than one trial provided data on a comparable outcome on sufficiently similar patients. Random effects analyses were performed whenever heterogeneity between results appeared to be present. Standardised differences in mean outcome measures were used due do the use of different scales and periods of treatment. Odds ratios for dichotomous data were pooled using the Mantel-Haenszel or DerSimonian and Laird methods. Twelve randomized trials have been identified involving patients with Alzheimer's disease (265 patients), Parkinsonian dementia (21 patients) and subjective memory problems (90 patients). No trials reported any clear clinical benefit of lecithin for Alzheimer's disease or Parkinsonian dementia. Few trials contributed data to meta-analyses. The only statistically significant result was in favour of placebo for adverse events, based on one trial, which appears likely to be a spurious result. A dramatic result in favour of lecithin was obtained in a trial of subjects with subjective memory problems. Evidence from randomized trials does not support the use of lecithin in the treatment of patients with dementia. A moderate effect cannot be ruled out, but results from the small trials to date do not indicate priority for a large randomized trial.

Use of soy protein concentrates and lecithin products in diets fed to coho and atlantic salmon

AbstractAquacultural production is increasing in most parts of the world, establishing new and rapidly growing markets for various oil products. One of the more interesting nutritional requirements for aquatic animals is lecithin or phosphatidylcholine. In this paper, lecithin in aquaculture is reviewed with emphasis on freshwater fish and crayfish. Further, new data on use of lecithin and two soy protein concentrates in diets fed to coho and Atlantic salmon are presented. Juvenile coho and Atlantic salmon were fed either solvent‐extracted soybean meal (SBM) or Promocalf® at 30% of the diet, Promoveal® at 10, 20 or 30% of the diet, or one of three new lecithin products at a constant level of 3% of the diet. Juvenile coho salmon fed SBM, Promocalf®, or Promoveal® at 30% of the diet exhibited depressed weight gain and an elevated feed conversion ratio (FCR) compared to fish fed a positive control diet. Fish fed 10 or 20% Promoveal® had similar weight gain and FCR compared to fish fed the control diet. Coho salmon fed either of the three lecithin products (Aqualipid®, Blendmax®, or Centrol®) had similar weight gains and FCR values compared to fish fed the control diet. Whole‐body proximate components were not as responsive to dietary treatments as weight gain and FCR data. Juvenile Atlantic salmon exhibited depressed weight gain only when fed 30% Promocalf® and all three lecithin products. Further, whole‐body crude protein concentrations in fish fed the three lecithin products were depressed.

Lecithin in swine diets: II. Growing-finishing pigs.

Lecithin was investigated in diets for growing-finishing pigs. Diets were based on corn and soybean meal and contained a constant ME:lysine level. The use of lecithin as an emulsifier on utilization of soy oil by the pig was investigated in Exp. 1. Diets were arranged in a 2 x 2 factorial structure with two levels of lecithin (0 and 2%) and two levels of soy oil (0 and 6%). There were no interactions between lecithin and soy oil for any measurements of growth performance. In general, the inclusion of lecithin or soy oil did not affect (P > .1) ADG but did improve (P < .01) gain/feed during the finishing period and during the entire experiment. During the finishing period, gain/ME intake was improved (P < .01) by both lecithin and soy oil. The use of lecithin as an energy source for pigs was investigated in Exp. 2. Dietary treatments were corn and soybean meal diets with 0, 1, 2, or 3% lecithin. There were no significant differences in performance of pigs as measured by ADG, ADFI, gain/feed, and gain/ME intake among the four lecithin levels. Lecithin did not improve utilization of soy oil by growing-finishing pigs. Furthermore, lecithin was not an efficacious source of supplemental dietary fat for growing-finishing pigs in this study.

Lecithin in swine diets: I. Weanling pigs.

One digestibility experiment (Exp. 1) and two growth experiments (Exp. 2 and 3) were conducted to evaluate the use of lecithin as an emulsifier of soy oil and(or) an energy source in a two-phase starter diet program. Phase 1 consisted of d 0 to 14 postweaning, and Phase 2 consisted of d 14 to 35 postweaning. Diets were based on corn, soybean meal, and 20% dried whey and contained a constant ME:lysine level. In Exp. 1 and 2, two levels of lecithin (0 and 2%) at two levels of soy oil (0 and 6%) were investigated. In both experiments, there was no interaction between lecithin and soy oil for any traits measured. In Exp. 1, the apparent digestibility of fat increased significantly with increased fat level in the diets. Addition of lecithin to diets improved (P < .05) nitrogen retention, and the addition of soy oil significantly improved apparent digestibility of DM, GE, fat, and CP. In Exp. 2, there was no significant effect of lecithin or soy oil on ADG. In Phase 2 and overall, the inclusion of lecithin and soy oil to diets significantly increased gain/feed but did not significantly improve gain/ME intake. In Exp. 3, pigs were fed diets containing 0, 1, 2, or 3% lecithin. The addition of lecithin to diets did not affect ADG, ADFI, gain/feed, or gain/ME intake during Phases 1, 2, or overall. These results fail to demonstrate that the addition of lecithin to diets for young pigs improves utilization of soy oil or growth performance.

Effects of lecithin, calcium, and antioxidant formulations on superficial scald and internal breakdown of ‘Granny Smith’ apples

Abstract The effects of post-harvest dips of lecithin in combination with calcium (Ca) on ‘Granny Smith’ apples were examined. Lecithin + Ca dips increased CO2 and decreased O2 levels in the fruit, and reduced the production of α-farnesene, but had little effect on the levels of superficial scald or the oxidation products of α-farnesene. Addition of antioxidants (ascorbic, tannic, citric or tartaric acids, or ascorbyl palmitate) to lecithin + Ca dips did not reduce superficial scald to levels comparable with those found with the commercially used antioxidant, diphenylamine. The incidence of internal breakdown was decreased by the use of lecithin, regardless of the presence of Ca or any other compound.

Nutrition and atherosclerosis: some neglected aspects.

This article suggests that atherosclerosis is a plurideficiency disease. Increasing only linoleic acid intake in daily nutrition to counteract atherosclerosis has failed to give satisfactory results. The use of lecithin affects the metabolism and transportation of cholesterol in the blood more efficiently than do the polyunsaturated fats. Furthermore, insufficient quantities of vitamins B6 and C in the blood contribute to lesions of the arterial endothelium, which are indistinguishable from the first stages of atherosclerosis. It is recommended, therefore, that these factors should be combined, and that, together with a sufficient quantity of polyunsaturated fatty acids, the daily diet be supplemented with adequate doses of lecithin, vitamin B6 (in B complex), and vitamin C.

The use of lecithin as a priming agent in gas liquid chromatography with electron capture detection at the picogram level

The use of lecithin as a priming agent in gas liquid chromatography with electron capture detection at the picogram level

The effect of collagenase preparations contaminated with phospholipase C activity on adipose tissue lecithin

Crude commercial collagenase (clostridiopeptidase, EC 3.4.4.19) used for preparing suspensions of isolated adipose tissue cells hydrolyse large portions of cellular [ Me- 14 C ]choline lecithin. By use of lecithin labeled biosynthetically with [ Me- 14 C ]choline, 32P or [ i- 14C]-labeled fatty acid, the phospholipase activity that contaminates the crude collagenase preparation was identified as phospholipase C (phosphatidylcholine cholinephosphohydrolase, EC 3.1.4.3), in line with the bacterial source (Clostridium histolyticum) of the enzyme preparation. Purified commercial collagenase contains little phospholipase C activity.

Use of lecithin in production of bread containing defatted soya‐flour as a protein supplement

AbstractLoaf volume and bread‐baking quality can be maintained in bread baked from different types of flour extraction and wheat strength mixed with defatted soya‐flour and prepared without addition of sugar and fat, by increasing the level of oxidising agent to the optimum and adding lecithin to the dough. The quantity of lecithin necessary for a 3, 6 and 9%, respectively, defatted soya‐wheat blend has been determined.