Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis
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Role of Beta-Glucan in Diabetes Management
International Journal of Research and Review www.ijrrjournal.com E-ISSN: 2349-9788; P-ISSN: 2454-2237 Review Article Role of Beta-Glucan in Diabetes Management Ambreen Fatima, Reema Verma Lecturer (Home Science), Jhunjhunwala P.G. College & PhD Scholar, SHIATS, Allahabad, India. Corresponding Author: Ambreen Fatima Received: 23/01/2016 Revised: 28/01/2016 Accepted: 01/02/2016 ABSTRACT Diabetes is a universal metabolic disorder prevalent in world and in India it comprises 7.8% of world diabetic population. Beta cells of islets of Langerhans of pancreas secrete insulin hormone which regulate the cellular intake of glucose in human body. Due to insufficient insulin secretion or insulin in sensitivity or any injury in pancreas impairs cellular glucose intake leads rise in blood sugar level. This condition is called as diabetes. Beta glucan found in foods like barley oats etc is a pro-glucagon molecule which exerts strong insulinotropic effects in vivo. It is a good alternative of diabetic medicine for diabetes patients. Key words: Diabetes, Beta Glucan. INTRODUCTION involves an absolute or relative insulin The aetiology of diabetes in India is arises when the pancreas fails to produce multi factorial and includes genetic factors insulin due to destruction of the pancreatic coupled with environmental influences such beta cells usually resulting from an as obesity associated with rising living autoimmune disorder or deficiency occurs standards, steady urban migration, and life when insulin requirements are increased style changes. More than 80% of people live results in insulin resistance (Bowman and in low and middle income countries. Pattern Russel, 2001). It is generally accepted that of diabetes incidence are related to the beta-cell failure is caused by insulin geographical distribution of diabetes in resistance. -
Differential Effects of the Poly (ADP-Ribose)Polymerase (PARP
British Journal of Cancer (2001) 84(1), 106–112 © 2001 Cancer Research Campaign doi: 10.1054/ bjoc.2000.1555, available online at http://www.idealibrary.com on http://www.bjcancer.com Differential effects of the poly (ADP-ribose) polymerase (PARP) inhibitor NU1025 on topoisomerase I and II inhibitor cytotoxicity in L1210 cells in vitro KJ Bowman*, DR Newell, AH Calvert and NJ Curtin Cancer Research Unit, University of Newcastle upon Tyne Medical School, Framlington Place, Newcastle upon Tyne NE2 4HH, UK Summary The potent novel poly(ADP-ribose) polymerase (PARP) inhibitor, NU1025, enhances the cytotoxicity of DNA-methylating agents and ionizing radiation by inhibiting DNA repair. We report here an investigation of the role of PARP in the cellular responses to inhibitors of topoisomerase I and II using NU1025. The cytotoxicity of the topoisomerase I inhibitor, camptothecin, was increased 2.6-fold in L1210 cells by co-incubation with NU1025. Camptothecin-induced DNA strand breaks were also increased 2.5-fold by NU1025 and exposure to camptothecin-activated PARP. In contrast, NU1025 did not increase the DNA strand breakage or cytotoxicity caused by the topoisomerase II inhibitor etoposide. Exposure to etoposide did not activate PARP even at concentrations that caused significant levels of apoptosis. Taken together, these data suggest that potentiation of camptothecin cytotoxicity by NU1025 is a direct result of increased DNA strand breakage, and that activation of PARP by camptothecin-induced DNA damage contributes to its repair and consequently cell survival. However, in L1210 cells at least, it would appear that PARP is not involved in the cellular response to etoposide-mediated DNA damage. -
Nutrition Facts Serving Size (140G) Servings Per Container 1
BrustersBRUSTER’S Banana BANANA Cream Pie IceCREAM Cream, PIE Dish ICE Regular CREAM - DISH - SM Nutrition Facts Serving Size (140g) Servings Per Container 1 Amount Per Serving Calories 320 Calories from Fat 110 % Daily Value* Total Fat 12g 19% Saturated Fat 7g 35% Trans Fat 0g Cholesterol 35mg 11% Sodium 135mg 6% Total Carbohydrate 50g 17% Dietary Fiber <1g 2% Sugars 33g Protein 4g Vitamin A 8% • Vitamin C 4% Calcium 10% • Iron 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: 2,000 2,500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Ingredients: MILK, CREAM, BANANAS, SUGAR, CORN SYRUP, NONFAT MILK SOLIDS, SWEET WHEY, MONO & DIGLYCERIDES, HIGH FRUCTOSE CORN SYRUP, WATER, DEHYDRATED BANANA, GUAR GUM, LOCUST BEAN GUM, POLYSORBATE 80, CARRAGEENAN, VANILLA, VANILLIN, NATURAL FLAVOR, CARAMEL COLOR, CITRIC ACID, SODIUM BENZOATE (A PRESERVATIVE). MARSHMALLOW SWIRL: CORN SYRUP, SUGAR, WATER, HIGH FRUCTOSE CORN SYRUP, EGG ALBUMIN, PECTIN, XANTHAN GUM, VANILLA, NATURAL FLAVOR, POTASSIUM SORBATE (A PRESERVATIVE). VANILLA WAFER PIECES: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, PALM OIL, CORN SYRUP, WHEY (MILK), SALT, CORNSTARCH, EGGS, SODIUM BICARBONATE, DEXTROSE, NATURAL AND ARTIFICIAL FLAVOR. Vertical, Full Sunday, May 15, 2011 BRUSTER’SBrusters Banana BANANA Cream Pie CREAMIce Cream, PIE Dish ICE Regular CREAM +1 - DISH - REG Nutrition Facts Serving Size (210g) Servings Per Container 1 Amount Per Serving Calories 490 Calories from Fat 160 % Daily Value* Total Fat 18g 28% Saturated Fat 10g 52% Trans Fat 0g Cholesterol 50mg 16% Sodium 200mg 8% Total Carbohydrate 75g 25% Dietary Fiber <1g 4% Sugars 49g Protein 5g Vitamin A 10% • Vitamin C 6% Calcium 15% • Iron 10% * Percent Daily Values are based on a 2,000 calorie diet. -
(12) Patent Application Publication (10) Pub. No.: US 2012/0028333 A1 Piatesi Et Al
US 20120028333A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2012/0028333 A1 Piatesi et al. (43) Pub. Date: Feb. 2, 2012 (54) USE OF ENZYMES TO REDUCE ALDEHYDES (30) Foreign Application Priority Data FROMALDEHYDE-CONTAINING PRODUCTS Apr. 7, 2009 (EP) .................................. O9157522.5 Publication Classification (76) Inventors: Andrea Piatesi, Mannheim (DE); (51) Int. Cl. Tilo Habicher, Speyer (DE); CI2N 9/02 (2006.01) Michael Bischel, Worms (DE); CI2N I/00 (2006.01) Li-Wen Wang, Mannheim (DE): CI2N 15/63 (2006.01) Jirgen Reichert, Limburgerhof A62D 3/02 (2007.01) (DE); Rainer Packe-Wirth, C7H 2L/04 (2006.01) Trostberg (DE); Kai-Uwe (52) U.S. Cl. ... 435/189: 435/262:536/23.2:435/320.1; Baldenius, Heidelberg (DE); Erich 435/243 Kromm, Weisenheim am Sand (57) ABSTRACT (DE); Stefan Häfner, Speyer (DE); Carsten Schwalb. Mannheim (DE); The invention relates to the use of an enzyme preparation Hans Wolfgang Höffken, which catalyzes the degradation of formaldehyde for reduc Ludwigshafen (DE) ing the formaldehyde content in a formaldehyde-containing formulation. In a preferred embodiment, the enzyme prepa ration contains a formaldehyde dismutase from a Pseudomo (21) Appl. No.: 13/262,662 nas putida Strain. Further, the invention refers to a process for reducing the formaldehyde content in cross-linking agents for textile finishing or in polymer dispersions used, e.g. in con (22) PCT Filed: Mar. 31, 2010 struction chemistry. Further the invention relates to the use of an enzyme preparation which catalyzes the degradation of (86). PCT No.: PCT/EP1OAS4284 aldehydes for reducing the formaldehyde content in an alde hyde-containing formulation. -
Pharmaceutical Compositions of Rifaximin Pharmazeutische Rifaximin-Zusammensetzungen Compositions Pharmaceutiques De Rifaximine
(19) TZZ Z__ T (11) EP 2 011 486 B2 (12) NEW EUROPEAN PATENT SPECIFICATION After opposition procedure (45) Date of publication and mention (51) Int Cl.: of the opposition decision: A61K 9/20 (2006.01) A61K 31/44 (2006.01) 12.08.2015 Bulletin 2015/33 (45) Mention of the grant of the patent: 23.05.2012 Bulletin 2012/21 (21) Application number: 08252198.0 (22) Date of filing: 26.06.2008 (54) Pharmaceutical compositions of rifaximin Pharmazeutische Rifaximin-Zusammensetzungen Compositions pharmaceutiques de rifaximine (84) Designated Contracting States: (56) References cited: AT BE BG CH CY CZ DE DK EE ES FI FR GB GR EP-A1- 0 616 808 EP-B1- 1 763 339 HR HU IE IS IT LI LT LU LV MC MT NL NO PL PT WO-A-2006/094737 WO-A2-2006/039022 RO SE SI SK TR US-A- 6 140 355 US-A1- 2005 101 598 (30) Priority: 06.07.2007 IN KO09682007 • DUPONT ET AL: "Treatment of Travelers’ 23.06.2008 EP 08252158 Diarrhea: Randomized Trial Comparing Rifaximin, Rifaximin Plus Loperamide, and (43) Date of publication of application: Loperamide Alone" CLINICAL 07.01.2009 Bulletin 2009/02 GASTROENTEROLOGY AND HEPATOLOGY, AMERICAN GASTROENTEROLOGICAL (60) Divisional application: ASSOCIATION, US, vol. 5, no. 4, 17 April 2007 11176043.5 / 2 420 226 (2007-04-17), pages 451-456, XP022029177 ISSN: 14186563.4 / 2 837 378 1542-3565 • ARYA ET AL: "Rifaximin-the promising anti- (73) Proprietor: Lupin Ltd. microbial for enteric infections" JOURNAL OF Mumbai, Maharashtra 400 098 (IN) INFECTION, ACADEMIC PRESS, LONDON, GB, vol. -
Sugar Utilization by Yeast During Fermentation
Journal of IndustriaI Microbiology, 4 (I989) 315-324 Elsevier 315 SIM00189 Sugar utilization by yeast during fermentation Tony D'Amore, Inge Russell and Graham G. Stewart Research Department, Labatt Brewing Company Limited, London, Ontario, Canada Received 8 August 1988 Accepted 16 December 1988 Key words: Sugar uptake; Yeast; Brewer's wort SUMMARY When glucose and fructose are fermented separately, the uptake profiles indicate that both sugars are utilized at similar rates. However, when fermentations are conducted in media containing an equal concentra- tion of glucose and fructose, glucose is utilized at approximately twice the rate of fructose. The preferential uptake of glucose also occurred when sucrose, which was first rapidly hydrolyzed into glucose and fructose by the action of the enzyme invertase, was employed as a substrate. Similar results were observed in the fer- mentation of brewer's wort and wort containing 30% sucrose and 30% glucose as adjuncts. In addition, the high levels of glucose in the wort exerted severe catabolite repression on maltose utilization in the Saccharo~ myces uvarum (carlsbergensis) brewing strain. Kinetic analysis of glucose and fructose uptake in Saccharo- myces cerevisiae revealed a Km of 1.6 mM for glucose and 20 mM for fructose. Thus, the yeast strain has a higher affinity for glucose than fructose. Growth on glucose or fructose had no repressible effect on the uptake of either sugar. In addition, glucose inhibited fructose uptake by 60% and likewise fructose inhibited glucose uptake by 40%. These results indicate that glucose and fructose share the same membrane transport compo- nents. INTRODUCTION transport systems [2,3]. -
Selection of Cryoprotectant in Lyophilization of Progesterone-Loaded Stearic Acid Solid Lipid Nanoparticles
pharmaceutics Article Selection of Cryoprotectant in Lyophilization of Progesterone-Loaded Stearic Acid Solid Lipid Nanoparticles Timothy M. Amis, Jwala Renukuntla, Pradeep Kumar Bolla and Bradley A. Clark * Department of Basic Pharmaceutical Sciences, Fred Wilson School of Pharmacy, High Point University, High Point, NC 27268, USA; [email protected] (T.M.A.); [email protected] (J.R.); [email protected] (P.K.B.) * Correspondence: [email protected]; Tel.: +1-336-841-9665 Received: 18 August 2020; Accepted: 16 September 2020; Published: 19 September 2020 Abstract: Cryoprotectants are often required in lyophilization to reduce or eliminate agglomeration of solute or suspended materials. The aim of this study was to select a cryoprotecting agent and optimize its concentration in a solid lipid nanoparticle formulation. Progesterone-loaded stearic acid solid lipid nanoparticles (SA-P SLNs) were prepared by hot homogenization with high speed mixing and sonication. The stearic acid content was 4.6% w/w and progesterone was 0.46% w/w of the initial formulation. Multiple surfactants were evaluated, and a lecithin and sodium taurocholate system was chosen. Three concentrations of surfactant were then evaluated, and a concentration of 2% w/w was chosen based on particle size, polydispersity, and zeta potential. Agglomeration of SA-P SLNs after lyophilization was observed as measured by increased particle size. Dextran, glycine, mannitol, polyvinylpyrrolidone (PVP), sorbitol, and trehalose were evaluated as cryoprotectants by both an initial freeze–thaw analysis and after lyophilization. Once selected as the cryoprotectant, trehalose was evaluated at 5%, 10%, 15%, and 20% for optimal concentration, with 20% trehalose being finally selected as the level of choice. -
SYNTHESIS and FUNCTIONALITY STUDY of NOVEL BIOMIMETIC N-GLYCAN POLYMERS KA KEUNG CHAN Bachelor of Science Appalachian State Univ
SYNTHESIS AND FUNCTIONALITY STUDY OF NOVEL BIOMIMETIC N-GLYCAN POLYMERS KA KEUNG CHAN Bachelor of Science Appalachian State University May 2014 submitted in partial fulfillment of requirements for the degree of DOCTOR OF PHILOSOPHY IN CLINICAL AND BIOANALYTICAL CHEMISTRY at the CLEVELAND STATE UNIVERSITY May 2021 We hereby approve this dissertation for KA KEUNG CHAN Candidate for the Doctor of Philosophy in Clinical and Bioanalytical Chemistry degree for the Department of Chemistry and Cleveland State University’s College of Graduate Studies by ______________________________________________________ Xue-Long Sun, Ph.D., Dissertation Committee Chairperson Chemistry, 4/22/2021 Department & Date ____________________________________________________________ Aimin Zhou, Ph.D., Dissertation Committee Member Chemistry, 4/22/2021 Department & Date ____________________________________________________________ Bin Su, Ph.D., Dissertation Committee Member Chemistry, 4/22/2021 Department & Date ____________________________________________________________ David Anderson, Ph.D., Dissertation Committee Member Chemistry, 4/22/2021 Department & Date ____________________________________________________________ Moo-Yeal Lee, Ph.D., Dissertation Committee Member Chemical & Biomedical Engineering, 4/22/2021 Department & Date ____________________________________________________________ Aaron Severson, Ph.D., Dissertation Committee Member Biological, Geological and Environmental Sciences, 4/22/2021 Department & Date Date of Defense: 22 APRIL 2021 DEDICATION I dedicate the entirety of this degree to my family. My mother, Mrs. Yu Hung Cheung, to whom I owe the world and I unreservedly dedicate the entire of my life and achievements – thank you for everything that you have done for me. My fiancée, Ms. Mengni Xu, to whom I dedicate the rest of my life with my undying love – you deserve all of my achievements as much as I do. ACKNOWLEDGEMENT I extend my most sincere gratitude to Dr. -
Glycogen in Human Peripheral Blood Leukocytes: II
Glycogen in human peripheral blood leukocytes: II. The macromolecular state of leukocyte glycogen Robert B. Scott, W. J. S. Still J Clin Invest. 1968;47(2):353-359. https://doi.org/10.1172/JCI105731. Glycogen of normal human blood leukocytes was studied in cell suspensions containing chiefly neutrophiles. In electron micrographs of neutrophiles stained with lead the glycogen particles appear to be relatively uniform with a diameter of 20 mμ. At high magnification the 20 mμ particle appears to be composed of at least eight subunits. Leukocyte glycogen released by lysis or homogenization sediments as a single peak of high molecular weight material. The great majority of the cell glycogen can be accounted for in the large molecular weight material. The large molecular weight material is degraded to small fragments by α-amylase and partially degraded by β-amylase. Purification of cell glycogen by alkali extraction and ethanol precipitation produces a relatively uniform particle smaller than the original native macromolecule. Native glycogen was prepared in pure form by a sucrose density gradient technique and its purity demonstrated by its susceptibility to purified α-amylase and by analytical ultracentrifugation. Find the latest version: https://jci.me/105731/pdf Glycogen in Human Peripheral Blood Leukocvtes II. THE MACROMOLECULAR STATE OF LEUKOCYTE GLYCOGEN ROBERT B. Scorr and W. J. S. STILL with the technical assistance of LAVERNE W. COOPER From the Departments of Medicine and Pathology, Medical College of Virginia, Richmond, Virginia A B S T R A C T Glycogen of normal human blood readily accessible, provide a convenient system in leukocytes was studied in cell suspensions con- which glycogen metabolism can l)e stll(lied. -
Production of Microbial Polysaccharides for Use in Food
See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/260201214 Production of microbial polysaccharides for use in food Chapter · March 2013 DOI: 10.1533/9780857093547.2.413 CITATIONS READS 21 4,237 1 author: Ioannis Giavasis University of Thessaly 39 PUBLICATIONS 588 CITATIONS SEE PROFILE Some of the authors of this publication are also working on these related projects: Archimedes View project Bacillus toyonensis View project All content following this page was uploaded by Ioannis Giavasis on 30 April 2018. The user has requested enhancement of the downloaded file. 1 2 3 4 5 6 16 7 8 9 Production of microbial polysaccharides 10 11 for use in food 12 Ioannis Giavasis, Technological Educational Institute of Larissa, Greece 13 14 DOI: 15 16 Abstract: Microbial polysaccharides comprise a large number of versatile 17 biopolymers produced by several bacteria, yeast and fungi. Microbial fermentation has enabled the use of these ingredients in modern food and 18 delivered polysaccharides with controlled and modifiable properties, which can be 19 utilized as thickeners/viscosifiers, gelling agents, encapsulation and film-making 20 agents or stabilizers. Recently, some of these biopolymers have gained special 21 interest owing to their immunostimulating/therapeutic properties and may lead to 22 the formation of novel functional foods and nutraceuticals. This chapter describes the origin and chemical identity, the biosynthesis and production process, and the 23 properties and applications of the most important microbial polysaccharides. 24 25 Key words: biosynthesis, food biopolymers, functional foods and nutraceuticals, 26 microbial polysaccharides, structure–function relationships. 27 28 29 16.1 Introduction 30 31 Microbial polysaccharides form a large group of biopolymers synthesized 32 by many microorganisms, as they serve different purposes including cell 33 defence, attachment to surfaces and other cells, virulence expression, energy 34 reserves, or they are simply part of a complex cell wall (mainly in fungi). -
Transcriptome Analysis of Polysaccharide-Based Microbial Flocculant MBFA9 Biosynthesis Regulated by Nitrogen Source
www.nature.com/scientificreports OPEN Transcriptome analysis of polysaccharide-based microbial focculant MBFA9 biosynthesis regulated by nitrogen source Lili Fu1*, Binhui Jiang2, Jianwei Wei1, Jinliang Liu1, Xiaomin Hu2 & Li Zhang3 Microbial focculant (MBF), an environmentally friendly water treatment agent, can be widely used in various water treatments. However, its use is limited by low yield and high cost. This problem can be solved by clarifying its biosynthesis mechanism and regulating it. Paenibacillus shenyangensis A9, a focculant-producing bacterium, was used to produce polysaccharide-type MBFA9 by regulating the nitrogen source (nitrogen adequacy/nitrogen defciency). In this study, RNA-Seq high-throughput sequencing technology and bioinformatic approaches were used to investigate the fermentation and biosynthesis of polysaccharide-type MBFA9 by regulating the nitrogen source (high nitrogen/low nitrogen) in the focculant-producing bacteria Paenibacillus shenyangensis A9. Diferentially expressed genes, functional clustering, and functional annotation of key genes were assessed. Then the MBFA9 biosynthesis and metabolic pathway were reconstructed. Our results showed that when cultured under diferent nitrogen conditions, bacterial strain A9 had a greater ability to synthesize polysaccharide-type MBFA9 under low nitrogen compared to high nitrogen conditions, with the yield of MBFA9 reaching 4.2 g/L at 36 h of cultivation. The quality of transcriptome sequencing data was reliable, with a matching rate of 85.38% and 85.48% when L36/H36 was mapped to the reference genome. The total expressed genes detected were 4719 and 4730, with 265 diferentially expressed genes. The diferentially expressed genes were classifed into 3 categories: molecular function (MF), cell component (CC), and biological process (BP), and can be further divided into 22 subcategories. -
Synthesis, Characterization and Properties of Novel Photoactive Polysaccharides
Synthesis, characterization and properties of novel photoactive polysaccharides Dissertation zur Erlangung des akademischen Grades doctor rerum naturalium (Dr. rer. nat.) vorgelegt dem Rat der Chemisch-Geowissenschaftlichen Fakultät der Friedrich-Schiller-Universität Jena von Diplom-Chemiker Holger Wondraczek geboren am 20. April 1983 in Jena Gutachter: 1. Prof. Dr. Thomas Heinze (Universität Jena) 2. Prof. Dr. Rainer Beckert (Universität Jena) 3. Prof. Dr. Pedro Fardim (Åbo Akademi University) Tag der öffentlichen Verteidigung: 12.10.2012 Contents List of Figures vii List of Tables xi 1. Introduction 1 I. General Part 3 2. Light for the characterization of polysaccharides and polysaccharide derivatives 5 2.1. Structure of polysaccharides . 6 2.2. Light absorption by polysaccharides . 9 2.3. Fluorescence of polysaccharides and polysaccharide derivatives . 11 3. Photoreactions of polysaccharides and polysaccharide derivatives 17 3.1. Photocrosslinking . 17 3.2. Photochromic polysaccharide derivatives . 19 3.2.1. Polysaccharides containing trans–cis isomerizable chromophores 20 3.2.2. Polysaccharide derivatives forming ionic structures upon irra- diation . 25 II. Special Part 29 4. UV-Vis spectroscopy for the characterization of novel polysaccharide derivatives 31 4.1. Synthesis of aminocellulose sulfates as novel zwitterionic polymers . 31 4.2. Characterization of tosyl cellulose sulfates and aminocellulose sulfates 34 iii Contents 5. Tailored synthesis and structure characterization of new highly func- tionalized photoactive polysaccharide derivatives 39 5.1. Photoactive polysaccharide esters . 39 5.1.1. Synthesis . 39 5.1.2. Characterization . 40 5.2. Synthesis of photoactive polysaccharide polyelectrolytes . 47 5.2.1. Mixed 2-[(4-methyl-2-oxo-2H -chromen-7-yl)oxy]acetic acid- sul- furic acid half esters of dextran and pullulan .