DOCSLIB.ORG

Module 1: Basic Nutrition FINAL Description Text Slide 1 Welcome to the Module Nutrition Basics

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Module 1: Basic Nutrition

FINAL

Text
Description

Welcome to the module Nutrition Basics
Slide 1
What is nutrition? The American Medical Association’s Council on Food and Nutrition defines nutrition as: "The science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances"
Slide 2
So what does that actually mean? Nutrition is about food and what food is made of, and it also includes how food works in our bodies: how we eat, digest and use the food inside our bodies.

Let’s sta rt with some ba sic definitions. A nutrient is a c hemic a l substa nc e in food tha t c ontributes to hea lth. Food provides both the energy a nd nutrients tha t our bodies need to c a rry out nec essa ry func tions. A food c onta ins a va riety of nutrients, a nd ea c h food provides different ones.

There a re 3 things tha t ma ke a nutrient essentia l. 1) if left out of the diet, a dec line in hea lth will follow, 2) if restored before perma nent da ma ge oc c urs, hea lth should be rega ined, 3) a spec ific biologic a l func tion must be identified. An exa mple of a non essentia l nutrient is a lc ohol, a lthough some people get some of their energy inta ke from it, removing a lc ohol from the diet will not c a use a ny hea lth problems or defic ienc ies.

Slide 3

We‘ll sta rt our look a t nutrition by investiga ting how we get the food we ea t from our pla te into our c ells. We do this through the proc ess of digestion. Digestion is the proc ess tha t brea ks down la rger molec ules by both mec ha nic a l a nd c hemic a l methods to produc e sma ller molec ules tha t c a n be a bsorbed.

Wha t do we mea n by mec ha nic a l a nd c hemic a l methods? A mec ha nic a l method would be c hewing our food, where the c onta c t with our teeth helps to brea k down food into sma ller piec es. A c hemic a l method would inc lude the sec retion of hydroc hloric a c id in the stoma c h.

Slide 4

The digestive proc ess oc c urs a long the entire G I tra c t, from the mouth to the a nus. Next, we’ll ta ke a look a t ea c h step in this proc ess in more deta il.

Module 1: Basic Nutrition

FINAL

Text
Description

The digestive proc ess begins before you begin to ea t. Hea ting foods, c hopping a nd ma rina ting them a re a ll exa mples of how we begin to brea k down food before it even gets in our mouths.

The sta rt of our digestive system is the mouth. Here, we c hew food, brea king it into sma ller piec es a nd mixing it with sa liva , whic h c onta ins enzymes tha t help brea k down molec ules.

When we swa llow, food pa sses from the mouth through the esopha gus to the stoma c h.

Slide 5

The stoma c h sec retes hydroc holoric a c id a nd enzymes to c ontinue to brea k food down. The stoma c h a lso c hurns food together, exposing it to the a c id a nd enzymes. The resulting soupy ma ss of food is c a lled c hyme. C hyme is usua lly rea dy to lea ve the stoma c h a bout 2 to 4 hours a fter a mea l.

The sma ll intestine is ma de up of 3 sec tions: the duodenum, the jejunum a nd the ileum.

There rea lly is nothing sma ll a bout the sma ll intestine. It wa s given the na me bec a use of its na rrow dia meter of a bout 1 inc h. The sma ll intestine is a bout 10 feet long!

Slide 6

The ma jority of digestion is c ompleted in the duodenum a nd jejunum. Both enzymes a nd musc ula r c ontra c tions help with the proc ess, mixing the food a nd brea king it down a s it tra vels through the sma ll intestine. A mea l sta ys in the sma ll intestine for a bout 3 to 10 hours.

The la rge intestine, a lso c a lled the c olon, is ma de up of 5 pa rts: the c ec um, the a sc ending c olon, tra nsverse c olon, desc ending c olon a nd the sigmoid c olon. The la rge intestine pa rtic ipa tes somewha t in digestion, but a bout 95% of digestion ha s oc c urred before food rea c hes the c olon. Food rema ins in the c olon for 24-72 hours before being elimina ted a s fec es.

Slide 7

Module 1: Basic Nutrition

FINAL

Text
Description

Absorption is the proc ess by whic h nutrient molec ules a re a bsorbed by the G I tra c t a nd enter the bloodstrea m. This proc ess oc c urs mostly in the sma ll intestine, but the stoma c h a nd la rge intestine a re a lso involved to some extent. The effic ienc y of the sma ll intestine is due to its la rge surfa c e a rea . The wa lls of the sma ll intestine a re folded to inc rea se the surfa c e a rea , shown in figure 1. In a ddition, a ll a long the wa lls there a re villi: sma ll finger like projec tions tha t further inc rea se the surfa c e a rea , this is shown in figure 2 a nd 4. Along the c ells of the villi a re mic rovilli, even sma ller projec tions, shown in figure 3.

Slide 8

This system of folds a nd projec tions inc rea ses the surfa c e a rea of the sma ll intestine to 600 times beyond tha t of a simple tube.

After nutrients a re a bsorbed by the villi, they enter the bloodstrea m a nd begin to c irc ula te in the body one of two wa ys. Most nutrients go from the sma ll intestine to the porta l vein, whic h lea ds direc tly to the liver. This a llows the liver to proc ess the nutrients before they begin c irc ula ting through the rest of the body. Other nutrients a re a bsorbed into the lympha tic system, a nd enter the bloodstrea m via the left subc la via n vein in the nec k.

Now we a re going to move on to looking a t the ma ke up of foods. We’ll sta rt by investiga ting c a lories a nd ma c ronutients, a lso known a s the energy c onta ining nutrients.

Slide 9

A c a lorie is defined a s the a mount of energy needed to ra ise 1 kg of wa ter 1 degree c entigra de. The a mount of energy in a food is mea sured using a bomb c a lorimeter, a proc ess of burning a food in a c ha mber to determine the a mount of hea t given off. This hea t energy is c onverted to c a lories.

This energy in the food c a n a lso be "burned" in our bodies to give us the energy tha t we need.

Slide 10

Module 1: Basic Nutrition

FINAL

Text
Description

There a re 3 ma in c a tegories tha t ma ke up our use of food energy. Ba sil meta bolic ra te, or BMR, is ma de up of the ba sic body func tions required for life, this inc ludes things suc h a s brea thing a nd hea rt musc le c ontra c tions. BMR is a lso known a s resting energy expenditure. This will va ry depending on a ge, gender, body size, hea lth, a nd spec ia l fa c tors (for exa mple: pregna nc y, la c ta tion, a nd growth) Physic a l a c tivity is the c a tegory for energy expenditure due to movement. It c a n ra nge from sta nding up to running a ma ra thon. This will va ry from person to person a nd da y to da y.

Slide 11

The thermic effec t of food, or TEF is the energy needed for the digestive system to c omplete the digestion a nd a bsorption of mea ls. Link http://www.c hoosemypla te.gov/mypla te/index.a spx

A ma c ronutrient is a nutrient tha t supplies energy. There a re 4 ma c ronutrients.

They va ry on the a mount of energy they supply. C a rbohydra tes a nd protein ea c h provide 4 c a lories per gra m. Fa t provides 9 c a lories per gra m.

Slide 12

It is importa nt to note tha t a lc ohol does c onta in energy itself, in a ddition to the c a lories from wha t it is mixed with. Alc ohol a lone provides 7 c a lories per gra m. The first ma c ronutrient tha t we will ta lk a bout is c a rbohydra tes.

Slide 13 Slide 14

C a rbohydra tes a re the ma in sourc e of energy in the diet for most people a nd should provide more tha n 50% of energy inta ke. C a rbohydra te molec ules a re broken down to gluc ose, whic h is the ma in energy sourc e for red blood c ells, the bra in a nd the c entra l nervous system. Adequa te inta ke of c a rbohydra tes a lso prevents the brea kdown of protein from musc le tissues a nd fa tty a c ids from fa t c ells to c rea te gluc ose when there is not enough.

If we ea t more c a rbohydra tes tha n we need for energy, our bodies c onvert them to store in the c ells. Some exc ess c a rbohydra tes a re c onverted to glyc ogen to be stored in liver a nd musc le tissues. G lyc ogen stored in the liver c a n be c onverted ba c k into gluc ose to help blood suga r levels rema in stea dy. Musc le glyc ogen c a nnot, but it c a n be used by musc les, espec ia lly during high intensity a nd endura nc e exerc ise.

Slide 15

The rema inder of exc ess c a rbohydra tes a re meta bolized to triglyc erides a nd stored a s body fa t.

Module 1: Basic Nutrition

FINAL

Text
Description

The c a rbohydra te group c onsists of 3 ma jor c a tegories: suga rs, sta rc hes a nd fiber.

Slide 16

Monosa c c ha rides a nd disa c c ha rides a re c onsidered simple suga rs, mea ning tha t they require little or no digestion before they c a n be used by body. Monosa c c ha rides a re ma de up of just one molec ule.

Disa c c ha rides a re ma de up of 2 molec ules. Suc rose, a lso known a s ta ble suga r, is ma de up of gluc ose a nd fruc tose bonded together. La c tose is the ma in suga r in milk. Ma ltose is less c ommonly c onsumed. Suga r a lc ohols a re often used in suga r free produc ts. Suga r a lc ohols a re not c ompletely a bsorbed, a nd therefore don’t provide a s muc h energy a s suga r, however, they a re pa rtia lly a bsorbed a nd provide a bout 2 c a lories per gra m. Suga r a lc ohols a re not the sa me a s suga r substitutes suc h a s Equa l or Splenda . It is a lso importa nt to note tha t when c onsumed in la rger a mounts, suga r a lc ohols c a n ha ve a la xa tive effec t so they should be c onsumed in modera tion.

Slide 17

Suga r is the most c ommonly used food a dditive in Americ a . The a vera ge Americ a n c onsumes 82 gra ms of suga r per da y, whic h is a bout 6.5 ta blespoons or 2.5 c a ns of soda . Ma jor sourc es of suga r in the diet inc lude soft drinks, sweetened drinks, brea kfa st c erea ls, c ookies/pa stries/c a kes, juic e drinks, ic e c rea m, a nd frozen desserts.

Slide 18

Meta a na lyses, or a review of multiple resea rc h studies, shows tha t less tha n 1% of the popula tion is sensitive to suga r inta ke, mea ning tha t inta kes of suga r ma y inc rea se a c tivity.

Ac tive kids ma y a ppea r to ea t more suga r, but bec a use they expend more energy, they ea t more c a lories in genera l, so the proportion of suga r in their diet is simila r to less a c tive c hildren.

Slide 19

Ac tive kids ma y a ppea r to ea t more suga r, but bec a use they expend more energy, they ea t more c a lories in genera l, so the proportion of suga r in their diet is simila r to less a c tive c hildren. Overa ll, there ha s been no da ta to support a link between suga r a nd hypera c tivity on popula tion level.

Module 1: Basic Nutrition

FINAL

Text
Description

Sta rc hes a re c onsidered c omplex c a rbohydra tes with Oligosa c c ha rides c onta ining 3 to a bout 10 suga r molec ules. Polysa c c ha rides a re ma de up of ma ny suga r molec ules, up to 1000 or grea ter.

Sta rc hes a re found in pla nt foods suc h a s gra ins, legumes a nd sta rc hy vegeta bles.

Slide 20

Food ma nufa c turers c a n bond sta rc h molec ules together to ma ke them more sta ble, this is known a s modified food sta rc h a nd is used in ba by foods, sa la d dressings a nd puddings.

Fiber is the fina l form of c a rbohydra tes. Fiber is not broken down by the digestive system, therefore, fiber is not a sourc e of energy. The two types of fiber a re insoluble a nd soluble fibers.

Insoluble fiber does not dissolve in wa ter bec a use of the wa y it is bonded. In genera l, it is not digested by ba c teria in the la rge intestine. C ellulose a nd hemic ellulose a re types of insoluble fiber a nd often found in the struc tura l pa rts of the pla nt, suc h a s the skin of a n a pple or the bra n la yer of gra ins. The body uses this type of dieta ry fiber to inc rea se stool bulk a nd improve movement in the digestive system.

Slide 21

Soluble fibers dissolve or swell when in wa ter. They c a n be meta bolized by ba c teria in the la rge intestine. Pec tin is found in fruits a nd vegeta bles, usua lly between c ell wa lls to hold c ells together. This type of dieta ry fiber c a n help lower blood c holesterol a nd blood gluc ose levels.

Notic e tha t the buttons fill the ta sk ba r from left to right a s the folders a re opened.

Adults need a bout 25-30 gra ms of dieta ry fiber per da y, a lthough the a vera ge da ily inta ke in the US is a bout 16-18 gra ms. C hildren need their a ge plus 5 gra ms per da y. Ina dequa te inta kes of fiber c a n lea d to c onstipa tion, divertic ulitis a nd other G I disorders.

Slide 22

Module 1: Basic Nutrition

FINAL

Text
Description

Whole gra ins a re a good sourc e of fiber. A whole gra in c onta ins a ll three pa rts of the seed: bra n, endosperm a nd germ. The bra n a nd germ c onta in most of the vita mins, minera ls, fiber a nd protein found in the gra in seed. Refined gra ins ha ve been stripped of the bra n a nd germ, thus lea ding to a loss of nutrients a nd fiber. Some nutrients, suc h a s iron, thia mine, nia c in a nd ribofla vin a re a dded ba c k into refined gra ins, known a s enric hment. However, some nutrients c a nnot be a dded ba c k, inc luding ma gnesium, vita min B6, zinc , vita min E a nd fiber, ma king whole gra ins a muc h hea lthier option tha n refined gra ins.

Slide 23

When c hoosing whole gra in produc ts, the first ingredient should inc lude the word “whole.” Link: http://www.wholegra insc ounc il.org/ The next ma c ronutrient we will be disc ussing is fa ts.

Slide 24 Slide 25

Fa tty a c ids a re the building bloc ks of fa ts. The ba sic struc ture of a fa tty a c id is a c ha in of c a rbons with hydrogen a t either end. The struc ture of the fa tty a c ids determines whether a fa t will be liquid or solid a t room tempera ture. If a fa t is liquid a t room tempera ture it is unsa tura ted, a nd if a fa t is solid a t room tempera ture, it is sa tura ted.

Fa tty a c ids a re the building bloc ks of fa ts. The ba sic struc ture of a fa tty a c id is a c ha in of c a rbons with hydrogen a t either end. The struc ture of the fa tty a c ids determines whether a fa t will be liquid or solid a t room tempera ture. If a fa t is liquid a t room tempera ture it is unsa tura ted, a nd if a fa t is solid a t room tempera ture, it is sa tura ted.

Sa tura ted fa tty a c ids a re c ha ra c terized by ha ving no double bonds between the c a rbons in the c ha in. Bec a use of their struc ture, sa tura ted fa tty a c ids a re usua lly solid a t room tempera ture. C ommon sourc es of sa tura ted fa ts inc lude butter, a nima l fa ts, whole milk, c oc onut a nd pa lm kernel oils. High inta kes of sa tura ted fa ts in the diet ha ve been linked to high blood c holesterol levels a nd a n inc rea sed risk of c a rdiova sc ula r disea se.

Recommended publications
  • Understanding the Basics of Efas

    Understanding the Basics of Efas

    [Nutritional Lipids] Vol. 14 No 9 September 2009 Understanding the Basics of EFAs By Robin Koon, Contributing Editor While knowledge of essential fatty acids (EFAs) is growing among marketers and consumers, reviewing the comprehensive lipid category provides a point of references to delve further into the structure and function of these beneficial fats. Dietary lipids are an essential constituent of the human diet along with carbohydrates, proteins and fiber. Fats are a source of energy, supplying about 9 calories per gram, and make up approximately 40 percent of the body’s normal caloric intake. Lipids are a large and diverse group of naturally occurring organic compounds related by their solubility in non-polar organic solvents (e.g., ether, chloroform, acetone, benzene, etc.) and insolubility in water. In the human diet, triglycerides are the most abundantly consumed form of edible dietary lipids and normally constitute approximately 95 percent of total fat ingested. The remaining 5 percent is in the form of cerebrosides, phospholipids, fatty acids, fatty alcohols, cholesterol, sterols, terpenes, etc. The average human being consumes between 50 and 200 g/d of fat. Triglycerides (TG) are comprised predominantly of fatty acids (present in the form of esters of glycerol), although they are technically a combination of glycerol and three fatty acids, sometimes referred to as triacylglycerol. Glycerol is a three-carbon chain alcohol molecule with chemical formula of C3H803. When combined with one, two or three fatty acids, it forms a monoglyceride, diglyceride or triglyceride, respectively. Triglycerides are generally not well-absorbed in the gut and are enzymatically hydrolyzed, which splits the TG into its components by removing the fatty acids from their glycerol base, so all of these components can be easily absorbed.
  • Medium-Chain Fatty Acids and Monoglycerides As Feed Additives for Pig Production: Towards Gut Health Improvement and Feed Pathogen Mitigation Joshua A

    Medium-Chain Fatty Acids and Monoglycerides As Feed Additives for Pig Production: Towards Gut Health Improvement and Feed Pathogen Mitigation Joshua A

    Jackman et al. Journal of Animal Science and Biotechnology (2020) 11:44 https://doi.org/10.1186/s40104-020-00446-1 REVIEW Open Access Medium-chain fatty acids and monoglycerides as feed additives for pig production: towards gut health improvement and feed pathogen mitigation Joshua A. Jackman1*, R. Dean Boyd2,3 and Charles C. Elrod4,5* Abstract Ongoing challenges in the swine industry, such as reduced access to antibiotics and virus outbreaks (e.g., porcine epidemic diarrhea virus, African swine fever virus), have prompted calls for innovative feed additives to support pig production. Medium-chain fatty acids (MCFAs) and monoglycerides have emerged as a potential option due to key molecular features and versatile functions, including inhibitory activity against viral and bacterial pathogens. In this review, we summarize recent studies examining the potential of MCFAs and monoglycerides as feed additives to improve pig gut health and to mitigate feed pathogens. The molecular properties and biological functions of MCFAs and monoglycerides are first introduced along with an overview of intervention needs at different stages of pig production. The latest progress in testing MCFAs and monoglycerides as feed additives in pig diets is then presented, and their effects on a wide range of production issues, such as growth performance, pathogenic infections, and gut health, are covered. The utilization of MCFAs and monoglycerides together with other feed additives such as organic acids and probiotics is also described, along with advances in molecular encapsulation and delivery strategies. Finally, we discuss how MCFAs and monoglycerides demonstrate potential for feed pathogen mitigation to curb disease transmission. Looking forward, we envision that MCFAs and monoglycerides may become an important class of feed additives in pig production for gut health improvement and feed pathogen mitigation.
  • Information to Users

    Information to Users

    INFORMATION TO USERS The most advanced technology has been used to photograph and reproduce this manuscript from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand corner and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book. Photographs included in the original manuscript have been reproduced xerographically in this copy. Higher quality 6" x 9" black and white photographic prints are available for any photographs or illustrations appearing in this copy for an additional charge. Contact UMI directly to order. University Microfilms International A Bell & Howell Information Company 300 North Zeeb Road, Ann Arbor, Ml 48106-1346 USA 313/761-4700 800/521-0600 Order Number 00S1079 The survival ofStaphylococcus aureus in abscesses from streptozotocin-induced diabetic mice Harvey, Kevin Michael, Ph.D.
  • Deacidification of High-Acid Rice Bran Oil by Reesterification With

    Deacidification of High-Acid Rice Bran Oil by Reesterification With

    Deacidification of High-Acid Rice Bran Oil by Reesterification with Monoglyceride B.K. De and D.K. Bhattacharyya* Department of Chemical Technology, University of Calcutta, Oil Technology Division, Calcutta 700 009, West Bengal, India ABSTRACT: Autocatalytic esterification of free fatty acids (FFA) better process for extracting FFA along with color and peroxide in rice bran oil (RBO) containing high FFA (9.5 to 35.0% w/w) bodies. Bhattacharyya et al. (5) took advantage of this process was examined at a high temperature (210°C) and under low pres- in refining high FFA (20.5 to 56.0%) RBO and showed that a sure (10 mm Hg). The study was conducted to determine the ef- good quality edible-grade RBO could be obtained by this fectiveness of monoglyceride in esterifying the FFA of RBO. The process. study showed that monoglycerides can reduce the FFA level of Chemical or biochemical reesterification of FFA is another degummed, dewaxed, and bleached RBO to an acceptable level approach for the deacidification of high-FFA RBO. Enzymatic (0.5 ± 0.10 to 3.5 ± 0.19% w/w) depending on the FFA content of the crude oil. This allows RBO to be alkali refined, bleached, deacidification (6–10) of vegetable oils by microbial lipases and deodorized or simply deodorized after monoglyceride treat- (i.e., biorefining) has recently received much attention. Lipases ment to obtain a good quality oil. The color of the refined oil is can esterify the FFA to hydroxyl groups containing compounds dependent upon the color of the crude oil used. already present in the oil or to the hydroxyl groups of added Paper no.
  • Lymphatic Absorption of Docosahexaenoic Acid Given As Monoglyceride, Diglyceride, Triglyceride, and Ethyl Ester in Rats

    Lymphatic Absorption of Docosahexaenoic Acid Given As Monoglyceride, Diglyceride, Triglyceride, and Ethyl Ester in Rats

    JNutrSci Vitaminol, 48, 30-35, 2002 Lymphatic Absorption of Docosahexaenoic Acid Given as Monoglyceride, Diglyceride, Triglyceride, and Ethyl Ester in Rats Fumiaki BANN01,*,Shinji DOIsAKI2,Nobutoshi SHIMIZU2 and Kenshiro FUJIMOTO1 1 Graduate School of Agricultural Science , Tohoku University, 1-1 Tsutsumidori-Amamiyamachi,Aoba, Sendai 981-8555, Japan 2 Central Research Laboratory , Nippon Suisan Kaisha, Ltd., 559-6 Kitano-machi, Hachioji, Tokyo192-0906, Japan (Received March 9, 2001) Summary Lymphatic absorption of docosahexaenoic acids (DHA) given as monoglyc eride (MG), consisting of 1(or 3)-species (91.4%), 2-species (4.2%) and diglyceride (DG)con sisting of 1,3-species (70.8%), 1(or 3),2-species (28.6%), were investigated in comparison with that of triglyceride (TG) and ethyl ester (EE). Rats were infused with a lipid emulsion containing 200mg of DHA-MG, DG, TG, or EE via a gastric cannula. Lymph was collected through the thoracic lymph duct at 2h intervals for 10h and at a single collection from 10 to 30h. Physiological saline containing glucose was infused (2mL/h) throughout the lymph collection. The overall recovery of DHA at 30h after its infusion was significantly higher in the rank order DHA-MG>DG>TG=EE. Moreover, time-dependent changes in re covery rates from 2 to 10h of DHA given as MG were significantly higher than those of the corresponding DG, TG, and EE. These results indicate that DHA-MG and DG are absorbed and transported more effectively than TG and EE forms under restricted water supply, even if they mainly consist of 1(or 3)-species.
  • Long Active Injectable Formulations Containing Triacetin

    Long Active Injectable Formulations Containing Triacetin

    Europaisches Patentamt J European Patent Office OT) Publication number: 0 413 538 A1 Office europeen des brevets EUROPEAN PATENT APPLICATION © Application number: 90308881.3 © int. CIA A61K 31/71, A61K 9/00, A61K 47/14 © Date of filing: 13.08.90 © Priority: 14.08.89 US 393356 © Applicant: MERCK & CO. INC. 126, East Lincoln Avenue P.O. Box 2000 © Date of publication of application: Rahway New Jersey 07065-0900(US) 20.02.91 Bulletin 91/08 © Inventor: Williams, James B. © Designated Contracting States: 4 Coventry Drive CH DE FR GB IT LI NL Freehold, NJ 07728(US) © Representative: Hesketh, Alan, Dr. et al European Patent Department Merck & Co., Inc. Terlings Park Eastwick Road Harlow Essex, CM20 2QR(GB) © Long active injectable formulations containing triacetin. © There is disclosed an injectable formulation containing triacetin and an avermectin compound which has been discovered to provide an unexpectedly long duration of activity. The formulation contains the avermectin active ingredient and at least 50% triacetin and effective levels of the avermectin compounds have been maintained for up to 42 days. Prior injectable formulations provided only 14 days duration of activity. 00 CO If) CO 5 o Q_ LU Xerox Copy Centre EP 0 413 538 A1 BACKGROUND OF THE INVENTION The avermectin series of compounds are potent anthelmintic and antiparasitic agents against internal and external parasites. The natural product avermectins are disclosed in US 4,310,519 to Albers Schonberg et al ., and the 22,23-dihydro avermectin compounds are disclosed in Chabala et al, US 4,199,569. Triacetin (Triacetyl glycerine) is a known formulating agent which is generally recognized as safe by the 5 US Food and Drug Administration.
  • Glycerin and the Market

    Glycerin and the Market

    GLYCERIN AND THE MARKET By Valentine Chijioke Mbamalu Approved: Frank Jones Tricia Thomas Professor of Engineering Assistant Professor of Engineering (Chair) (Committee Member) Neslihan Alp William Sutton Professor of Engineering Dean of the College of Engineering and (Committee Member) Computer Science A. Jerald Ainsworth Dean of the Graduate School GLYCERIN AND THE MARKET By Valentine Chijioke Mbamalu A Thesis Submitted to the Faculty of the University of Tennessee at Chattanooga in Partial Fulfillment of the Requirements of the Degree of Master’s of Engineering The University of Tennessee at Chattanooga Chattanooga, Tennessee May 2013 ii Copyright © 2013 Valentine Chijioke Mbamalu All Rights Reserved iii ABSTRACT Glycerin, a trihydric alcohol, had once enjoyed a good market value but, is now faced with global oversupply and this makes the market volatile. It is a byproduct of biodiesel production thought as an added value to biodiesel operations. It is now faced with an unpredictable market and probably oversupply as an outcome of increased biodiesel production. There are two types of glycerin market; the refined glycerin with its solid price and crude glycerin which is volatile. There are new applications for glycerin being developed or being implemented and it will be a source of strength to the market. This thesis takes an in-depth review of glycerol from its sources to refining and the market. iv ACKNOWLEDGEMENTS First and foremost I thank the Almighty God for the strength and grace He has given me, without which I could not have made it to this point. I express my profound gratitude to my thesis advisor Dr.
  • The Properties of Fatty Acids and Monoglycerides. Colin P

    The Properties of Fatty Acids and Monoglycerides. Colin P

    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Kingston University Research Repository Alternative antimicrobials: the properties of fatty acids and monoglycerides. Colin P. Churchwarda, Raid G. Alanya, and Lori A. S. Snydera* aSchool of Life Sciences, Pharmacy, and Chemistry, Kingston University, Kingston upon Thames, UK *School of Life Sciences, Pharmacy, and Chemistry, Kingston University, Kingston upon Thames, Surrey KT1 2EE, UK; [email protected] Alternative antimicrobials: the properties of fatty acids and monoglycerides. With the rising antibiotic resistance of many bacterial species, alternative treatments are necessary to combat infectious diseases. The World Health Organisation and the U.S. Centers for Disease Control and Prevention have warned that some infections, such as those from Neisseria gonorrhoeae, may be untreatable within a few years. One avenue of exploration is the use of antimicrobial fatty acids and their derivatives for therapeutic prevention or treatment of bacterial infections. Several studies have explored the activity of fatty acids and their derivatives, including monoglycerides against a variety of bacterial species. These are reviewed here, assessing the antimicrobial properties that have been demonstrated and the feasibility of therapeutic applications. Keywords: antibacterial; antiviral; resistance; antimicrobials; infection. Introduction Antibiotics have saved countless lives since they were introduced, yet the spread of bacterial resistances to antibiotics necessitates investigations into other prophylaxis and treatment options. Fatty acids and there derivatives may be alternative antimicrobials worthy of investigation for the post-antibiotic era. The antimicrobial activity of fatty acids and monoglycerides has been known for over 100 years (Lamar 1911), yet the urgent need to identify alternatives in the face of growing antibiotic resistance is driving increased research in this field.
  • Progress in Synthesis of Monoglycerides for Use in Food and Pharmaceuticals

    Progress in Synthesis of Monoglycerides for Use in Food and Pharmaceuticals

    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Journal of Food and Pharmaceutical Sciences J.Food Pharm.Sci. 5 (2017) 13 - 19 Avalaible online at www. jfoodpharmsci.com Research Article Progress in Synthesis of Monoglycerides for Use in Food and Pharmaceuticals Nilesh Ramesh Rarokar1, Sunil Menghani1, Deweshri Kerzare1, and Pramod Bhujangrao Khedekar1 1 Department of Pharmaceutical Sciences Rashtrasant Tukadoji Maharaj Nagpur University Nagpur (M.S.), India 440033 ARTICLE INFO ABSTRACT Glycerides are lipid esters of the glycerol molecule and fatty acids. Their Received 11/06/2017 primary function is the storage of energy. Due to its structure and Received in revised form 14/07/2017 properties, glycerol participates in the formulation or synthesis of many Accepted 16/08/2017 compounds such as food products, cosmetics, pharmaceuticals, liquid Available online 22/08/2017 detergents. Monoglycerides (MGs) can be formed by both industrial chemical glycerolysis and biological or enzymatic processes. Chemical glycerolysis bring issues of low MGs yield, high operating temperature, *Pramod Bhujangrao Khedekar formation of undesirable by-products and high energy consumption. On Department of Pharmaceutical Sciences the other hand enzymatic processes have advantages of mild reaction Rashtrasant Tukadoji Maharaj Nagpur University conditions and high purity of MGs. But, several purification steps are Mahatma Jyotiba Fuley Shaikshanik Parisar, required to obtain food or pharmaceutical grade MG, such as Nagpur (M.S.), India 440033 neutralization of the reaction media and discoloration followed by expensive molecular distillation. The purpose of this article is to review the main challenges in the synthesis of MGs from triglycerides (TGs) contained in the various fixed oils and application thereof in the food and pharmaceuticals.
  • Propane-1,2-Diyl Diacetate Using Immobilized Lipase B from Candida Antarctica and Pyridinium Chlorochromate As an Oxidizing Agent

    Propane-1,2-Diyl Diacetate Using Immobilized Lipase B from Candida Antarctica and Pyridinium Chlorochromate As an Oxidizing Agent

    International Journal of Molecular Sciences Article Chemoenzymatic Synthesis of the New 3-((2,3-Diacetoxypropanoyl)oxy)propane-1,2-diyl Diacetate Using Immobilized Lipase B from Candida antarctica and Pyridinium Chlorochromate as an Oxidizing Agent Esteban Plata 1,Mónica Ruiz 1, Jennifer Ruiz 1, Claudia Ortiz 2, John J. Castillo 1,* and Roberto Fernández-Lafuente 3,* 1 Escuela de Química, Grupo de investigación en Bioquímica y Microbiología (GIBIM), Edificio Camilo Torres 210, Universidad Industrial de Santander, CEP, 680001 Bucaramanga, Colombia; [email protected] (E.P.); [email protected] (M.R.); [email protected] (J.R.) 2 Escuela de Microbiología, Universidad Industrial de Santander, 680001 Bucaramanga, Colombia; [email protected] 3 ICP-CSIC, Campus UAM-CSIC, Cantoblanco, 28049 Madrid, Spain * Correspondence: [email protected] (J.J.C.); rfl@icp.csic.es (R.F.-L.); Tel.:+57-320-902-6464 (J.J.C.); +34915854804 (R.F.-L.) Received: 3 August 2020; Accepted: 4 September 2020; Published: 5 September 2020 Abstract: To exploit the hydrolytic activity and high selectivity of immobilized lipase B from Candida antarctica on octyl agarose (CALB-OC) in the hydrolysis of triacetin and also to produce new value-added compounds from glycerol, this work describes a chemoenzymatic methodology for the synthesis of the new dimeric glycerol ester 3-((2,3-diacetoxypropanoyl)oxy)propane-1,2-diyl diacetate. According to this approach, triacetin was regioselectively hydrolyzed to 1,2-diacetin with CALB-OC. The diglyceride product was subsequently oxidized with pyridinium chlorochromate (PCC) and a dimeric ester was isolated as the only product. It was found that the medium acidity during the PCC treatment and a high 1,2-diacetin concentration favored the formation of the ester.
  • Biofuel That Keeps Glycerol As Monoglyceride by 1,3-Selective Ethanolysis with Pig Pancreatic Lipase Covalently Immobilized on Alpo4 Support

    Biofuel That Keeps Glycerol As Monoglyceride by 1,3-Selective Ethanolysis with Pig Pancreatic Lipase Covalently Immobilized on Alpo4 Support

    Energies 2013, 6, 3879-3900; doi:10.3390/en6083879 OPEN ACCESS energies ISSN 1996-1073 www.mdpi.com/journal/energies Article Biofuel that Keeps Glycerol as Monoglyceride by 1,3-Selective Ethanolysis with Pig Pancreatic Lipase Covalently Immobilized on AlPO4 Support Carlos Luna 1, Enrique Sancho 2, Diego Luna 1,*, Verónica Caballero 1, Juan Calero 1, Alejandro Posadillo 3, Cristóbal Verdugo 4, Felipa M. Bautista 1 and Antonio A. Romero 1 1 Department of Organic Chemistry, University of Cordoba, Campus de Rabanales, Ed. Marie Curie, 14014 Córdoba, Spain; E-Mails: [email protected] (C.L.); [email protected] (V.C.); [email protected] (J.C.); [email protected] (F.M.B.); [email protected] (A.A.R.) 2 Department of Microbiology, University of Córdoba, Campus de Rabanales, Ed. Severo Ochoa, 14014 Córdoba, Spain; E-Mail: [email protected] 3 Seneca Green Catalyst S.L., Campus de Rabanales, 14014 Córdoba, Spain; E-Mail: [email protected] 4 Crystallographic Studies Laboratory, Andalusian Institute of Earth Sciences, CSIC, Avda. Las Palmeras nº4, 18100 Armilla, Granada, Spain; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +34-95-7212065; Fax: +34-95-7212066. Received: 2 July 2013; in revised form: 19 July 2013/ Accepted: 23 July 2013/ Published: 30 July 2013 Abstract: By using pig pancreatic lipase (EC 3.1.1.3 or PPL) as a biocatalyst, covalently immobilized on amorphous AlPO4 support, a new second generation biodiesel was obtained in the transesterification reaction of sunflower oil with ethanol. The resulting biofuel is composed of fatty acid ethyl esters and monoglycerides (FAEE/MG) blended in a 2:1 molar ratio.
  • Review of the Antiviral Activity and Pharmacology of Monoglycerides and Implications for Treatment of COVID-19

    Review of the Antiviral Activity and Pharmacology of Monoglycerides and Implications for Treatment of COVID-19

    Review of the antiviral activity and pharmacology of monoglycerides and implications for treatment of COVID-19 Mira Aldridge1 ​ 1 ​ correspondence: [email protected] Abstract: Monoglycerides are a class of lipids derived from fatty acids with well established antiviral properties. Monoglycerides are widely used in food processing, cosmetics and in nutritional supplements. This review examines the biochemical and pharmacological properties of monoglycerides and fatty acids as they pertain to COVID-19 pathogenesis. Information on monoglycerides, fatty acids and COVID-19 is presented with sources gathered through PubMed, Elsevier, JSTOR, Oxford University Press Medicine Archive, Wiley, MedRxiv and Google. The antiviral activity of monoglycerides has been documented since the 1970's. In vitro studies have shown that viral concentrations of enveloped viruses were reduced by over 10,000 fold in the presence of monoglycerides such as glycerol monolaurate. Moreover, glycerol monolaurate is widely available and generally recognized as safe (GRAS) by the FDA. The aim of this review is to present an evidence based case for further investigation into this class of compounds for the potential treatment of COVID-19. Keywords: glycerol monolaurate, monolaurin, fatty acids, monoglycerides, lipids, enveloped ​ virus, antiviral, antibacterial, antimicrobial, pathogenesis, COVID-19, ARDS, T-Cells, immune, cytokine, amphiphilic, IL-6 1. Introduction The COVID-19 pandemic is a fast evolving public health and economic emergency. Currently there is no approved vaccine and no preventative medical interventions in use to slow the spread of the disease. Unfortunately long vaccine development timelines preclude their usefulness in alleviating the initial consequences of pandemics. Existing pharmaceutical antiviral or reappropriated drugs may prove effective in reducing severity and length of infection, but substantiative evidence is lacking at this time.