Water Binding Potential Research Articles

Hyaluronic acid microneedle patch for the improvement of crow's feet wrinkles.

Hyaluronic acid (HA) has an immediate volumizing effect, due to its strong water-binding potential, and stimulates fibroblasts, causing collagen synthesis, with short- and long-term effects on wrinkle improvement. We investigated the efficacy and safety of HA microneedle patches for crow's feet wrinkles. Using a randomized spilt-face design, we compared microneedle patches with a topical application containing the same active ingredients. We enrolled 34 Korean female subjects with mild to moderate crow's feet wrinkles. The wrinkle on each side of the subject's face was randomly assigned to a HA microneedle patch or HA essence application twice a week for 8 weeks. Efficacy was evaluated at weeks 2, 4, and 8. Skin wrinkles were measured as average roughness using replica and PRIMOS. Skin elasticity was assessed using a cutometer. Two independent blinded dermatologists evaluated the changes after treatment using the global visual wrinkle assessment score. Subjects assessed wrinkles using the subject global assessment score. Skin wrinkles were significantly reduced and skin elasticity significantly increased in both groups, although improvement was greater in the patch group at week 8 after treatment. In the primary and cumulative skin irritation tests, the HA microneedle patch did not induce any skin irritation. The HA microneedle patch is more effective than the HA essence for wrinkle improvement and is a safe and convenient without skin irritation.

THE INFLUENCE OF VARIOUS MEANS OF TILLAGE SIMPLIFIED MODIFICATION ON SELECTED PHYSICAL AND WATER PROPERTIES OF THE ARABLE-HUMUS HORIZON IN A MINERAL SOIL

This paper presents the results of testing studies of the basic values of physical and water properties of the humus horizon in a typical black earth where three variants of simplified tillage were implemented. The state of a three-phase system of soil after fourteen years of no-til-lage cultivation was compared with the variant of single deep plowing and plowing with manure fertilization. The following properties were marked: texture, specific and bulk density, porosity, moisture, maximal hygroscopic capacity, saturated hydraulic conductivity, water binding potential, total (TAW) and easily (RAW) available water, drainage porosity. It was acknowledged that the systems of most of the physical and water properties in the investigated combinations were very similar. There was no evidence of negative changes of key physical properties in the soil after the 14-year long no-tillage cultivation when compared with the variant of single traditional tillage rotation. Some minor differences were found within hydraulic and water properties and total carbon, however, they cannot practically deteriorate the agrotechnical state of a humus horizon and cannot have a negative effect in the field environment. It was affirmed that within a threephase soil system, the no-tillage cultivation provides plants with almost identical conditions of growth and development as the systems with the tillage rotation.

Morphological Examinations of Oxidatively Stressed Pork Muscle and Myofibrils upon Salt Marination and Cooking To Elucidate the Water-Binding Potential

Pork longissimus muscle samples were subjected to the following three marination conditions: (A) oxidation (40 min) in hydroxyl radical-generating solutions (HRGS; 10 μM FeCl(3)/100 μM ascorbate with 5 or 20 mM H(2)O(2), pH 6.2) containing 0.1 M NaCl and then marination (40 min) in 0.6 M NaCl with 15 mM pyrophosphate (PP); (B) simultaneous oxidation/marination (40 min) in HRGS containing 0.6 M NaCl and 15 mM PP; or (C) the same as condition B except that PP was omitted. Protein oxidation, measured by the carbonyl and tryptophan fluorescence changes, enhanced hydration but increased cooking loss of meat. Light microscopy revealed a dense muscle structure characterized by swollen fibers and reduced intercellular spacing in intermediately oxidized muscle samples marinated with 0.6 M NaCl and 15 mM PP. However, oxidized fibers were more susceptible to transverse shrinkage upon cooking than nonoxidized fibers, which was supported by the dynamic ultrastructural changes in myofibrils observed using phase contrast microscopy. These findings provide a further understanding of the complex impact of oxidation on meat hydration and water-binding.

Fifty-kDa Hyaluronic Acid Upregulates Some Epidermal Genes without Changing TNF-α Expression in Reconstituted Epidermis

Background: Due to its strong water binding potential, hyaluronic acid (HA) is a well-known active ingredient for cosmetic applications. However, based on its varying molecular size, skin penetration of HA may be limited. Recent studies have demonstrated that low-molecular-weight HA (LMW HA) may show a certain proinflammatory activity. We thus aimed to characterize an LMW-sized HA molecule that combines strong anti-aging abilities with efficient skin penetration but lacks potential proinflammatory effects. Methods: Total RNA and total protein were isolated from reconstituted human epidermis following incubation with HAs of various molecular weights (20, 50, 130, 300, 800 and 1,500 kDa). Tumor necrosis factor-α expression was determined using quantitative PCR. Genomic and proteomic expression of various junctional proteins was determined using Affymetrix and common Western blotting techniques. Results: LMWHA of approximately 50 kDa did not significantly alter tumor necrosis factor-α expression compared to 20-kDa HA, but revealed significantly higher skin penetration rates than larger sized HA associated with increased expression of genes and proteins known to be involved in tight junction formation and keratinocyte cohesion. Conclusion: LMW HA of approximately 50 kDa shows better penetration abilities than larger-sized HA. In addition, LMW HA influences the expression of various genes including those contributing to keratinocyte differentiation and formation of intercellular tight junction complexes without showing proinflammatory activity. These observations contribute to current knowledge on the effects of LMW HA on keratinocyte biology and cutaneous physiology.

Changes in the Functional Properties of Dressed Thread Fin Bream (Nemipterus japonicus) Proteins During Frozen Storage

Frozen storage of thread fin bream for 12 weeks at -18 ºC resulted in a significant (P < 0.05) decrease in salt soluble proteins (SSP), protein solubility (PS), emulsifying capacity (EC), water binding potential (WBP) and relative viscosity (RV) of the SSP extracts. Functional properties correlated significantly (P < 0.05) with SSP and PS suggesting that myofibrillar proteins are the main proteins that determine these properties. Significant correlations (P < 0.05) also existed among EC, RV and WBP. Marked variations in the functional properties investigated suggest that these functional properties may be considered as valuable indicators in determining the quality of fish proteins.

EFFECT OF SUPERCRITICAL CO2 EXTRACTION OF OIL ON PHYSICOCHEMICAL PROPERTIES OF RESIDUAL ATLANTIC MACKEREL (Scomber scombrus) PROTEINS

ABSTRACT Protein residue of Atlantic mackerel, an underutilized fish species, was investigated following extraction of oil with supercritical CO2. Spring mackerel was extracted at 35–55C and 34.5–62.1 MPa for 5 h whereas extraction time of 1–6 h was applied to fall mackerel at 35C/34.5 MPa. Water binding potential of fall mackerel proteins increased with extraction time as oil was removed and that for spring mackerel reached a maximum of 2.2 g H2O/g protein at 55C and 62.1 MPa. Sarcoplasmic proteins (SAR) became less soluble with increasing extraction temperature and pressure. This change occurred during the first hour of extraction of fall mackerel. Analysis of the SAR by capillary electrophoresis showed that proteins with a molecular weight of 50–100 kDa decreased, while MW> 100 kDa proteins increased with extraction pressure and time for spring and fall mackerel, respectively, suggesting aggregation of proteins. Supercritical CO2 extraction of lipids from fish muscle shows potential for development of high quality functional proteins.

Supercritical CO2 Extraction of Oil from Atlantic Mackerel (Scomber scombrus) and Protein Functionality

ABSTRACTSupercritical carbon dioxide (SC‐CO2) extraction temperature and pressure for oil removal from freeze‐dried, fall Atlantic mackerel muscle were optimized. The effect of extraction conditions on pH and water‐binding potential (WBP) of the protein residue was evaluated. For the temperature range (35–55°C) and pressure interval (20.7–34.5 MPa), 34.5 MPa/35°C gave highest oil yield and concentration of ω‐3 fatty acids. SC‐CO2 extraction at higher pressure levels caused slight decreases in protein residue pH. WBP of residual proteins was maximal at 1.49g H2O/g protein for 34.5 MPa/45°C. The high lipid removal and retention of protein functionality in the residue after oil extraction may make such processes useful for future food applications.

Determination of molar mass and molar mass distribution of blood plasma substitutes (plasma expanders)

Blood plasma substitutes, such as dextran and hydroxyethyl starch, cause an expansion of the liquid volume in blood vessels due to their high colloid-osmotic pressure and water-binding potential, and are therefore applied clinically as so-called plasma expanders for rapidly increasing the liquid volume. This potentially life-saving effect only applies while the plasma substitute is present in the bloodstream. For this reason knowledge of the retention time is of great importance. As the retention time is directly related to the molecular weight distribution of polydisperse hydrocolloids, an estimation of the parameters of this distribution is therefore of crucial significance in the quality control of plasma expanders. Besides absolute methods (e.g. GPC/LALLS), there is special interest in GPC as a relative method with calibration against narrow molecular weight standards. This is because of its wide distribution, the speed at which it can be carried out, and the low expenditure on apparatus. Furthermore, there are advantages if commonly accepted pharmacopoeial methods can be performed in a manner that allows the results to be compared easily. In order to implement the molecular weight determination method in Pharmacopoeia Nordica's (Ph.Nord, or Svensk Läkemedelsstandard “SLS”) dextran monograph, a suitable software for VAX computers was developed at the Max Planck Institut für Kohlenforschung in Mülheim/Ruhr.

Texture Changes of Frozen Stored Cod and Ocean Perch Minces

ABSTRACTDuring frozen storage, minced cod and ocean perch were examined by expressible moisture (EM), water binding potential (WBP) and computerized texture profile analysis (TPA). The results suggested that a microcomputer interfaced with the Instron efficiently performed TPA. The texture and water loss of all fish minces changed more rapidly at ‐7°C storage than at ‐20°C and ‐40°C. Furthermore, cod, a gadoid with the ability to degrade trimethylamine oxide to dimethylamine and formaldehyde, deteriorated faster than ocean perch, which did not have this ability. EM was useful for examining the water loss of frozen fish at ‐ 7°C only during the first two weeks of storage. The WBP at ‐7°C storage showed a good correlation with storage time for cod and ocean perch. This suggests that WBP might be a good indicator for examining water holding ability of fish proteins.

Functional Properties of Pre‐rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams

ABSTRACTIn two experiments, the effects of processing shoulders and hams, pre‐rigor and post‐rigor, with and without polyphosphates, were compared. Pre‐rigor processing included hot boning of shoulder or ham muscles at approximately 30 min post mortem followed by injection of a deep‐chilled brine (−6°C) within the next 60 min. Except for the brine temperature, the processing procedures were similar for hot and cold processing. Both in shoulder and ham muscles hot and cold processing resulted in a product similar in cooking yield and sensory quality. The present study failed to substantiate that the superior water binding potential of pre‐rigor meat could compensate for the higher cooking loss when using phosphate‐free brines.

EFFECTS OF DIFFERENT SALTS ON WATER RETENTION AND HEAT INITIATED BINDING PROPERTIES OF COMMINUTED COD MUSCLE

Cooked loaves from ground cod were prepared with added sodium and chloride salts at various ionic strengths (0–510 mM). The cooked loaves were evaluated for binding strength by a descriptive texture panel and by an objective relaxation test. Expressible moisture and water binding potential measurements were performed on uncooked samples. The results suggest that heat initiated binding in addition to being affected by ionic strength is also affected by the specific ion. The measurement of binding score by the texture panel and the relaxation test had a high correlation. The results of both binding measurements were inversely correlated with expressible moistures of the uncooked samples. Calcium chloride and magnesium chloride resulted in very poor binding, and increased concentration caused little change in expressible moisture. The water binding potential did not seem to correlate with the texture panel, EM or relaxation test.

THE EFFECT OF pH, POLYPHOSPHATES AND DIFFERENT SALTS ON WATER RETENTION PROPERTIES OF GROUND TROUT MUSCLE

The water binding potential (WBP) and expressible moisture (EM) curves of ground rainbow trout white muscle versus pH are different, particularly in the region from pH 5.0 to 7.0. The effect of different salts such as CaCl2, Mg Cl2, NaCl, Nal and Na2SO4 on WBP suggests that for the same salts, cations cause a smaller change than anions. On the other hand, the EM measurements suggest that cations have a greater effect on this measurement than anions. In the case of WBP, the effect of tripolyphosphate and pyrophosphate can be attributed solely to their effect on pH. These results indicate the differences between the two methods and suggest that they measure different components of the water retention properties of a complex system, and thus water holding capacity measurements must be interpreted with care.