Artificial intelligence identified peptides modulate inflammation in healthy adults.

Dietary bioactive peptides have been, among many functionalities, associated with immune modulation and thereby may improve resolution of inflammation. The goals of this research were to assess (1) whether specific peptides with immune-modulating activity consumed as part of a rice protein hydrolysate could be absorbed into blood and (2) whether they modulate inflammation markers. Artificial intelligence algorithms were applied to target, predict and unlock inflammation-modulating peptides from rice protein.

Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil.

Hypothesis: This study demonstrates that tuning the shell thickness of lipid particles can modulate their oxidative stability. We hypothesized that a thick crystallized shell around the incorporated fish oil would improve the oxidative stability due to the reduced diffusion of prooxidants and oxygen.

Experiments: We prepared solid lipid nanoparticles (5%w/w lipid phase, 1.

Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance.

Hypothesis: This study investigated the influence of liquid-solid transition and particle size on the optical properties of nanoemulsions. The hypothesis was that the crystallization of lipid droplets influences the nanoemulsion appearance.

Experiments: Liquid and solid nanoemulsions (10 wt% octadecane, 1-5 wt% sodium dodecylsulfate) were formed by high-pressure microfluidization (5000-28,500 psi) at 45 °C.

Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles.

Hypothesis: The purpose of this study was to find a suitable co-surfactant to replace non-food grade bile salts in solid lipid nanoparticle (SLN) formulations. The hypothesis was that the molecular structure and physical properties of co-surfactant modulate the stabilization of SLNs upon polymorphic transition.

Experiments: Tristearin SLNs were prepared by using two main surfactants: saturated high-melting lecithin, and unsaturated low-melting lecithin.

Formation of solid shell nanoparticles with liquid ω-3 fatty acid core.

A major challenge for food and pharmaceutical industries is the engineering of nanostructures that can efficiently encapsulate bioactive compounds with enhanced physical and chemical stability, and high load. The influence of surfactant properties on the physical and chemical stability of (i) nanostructured lipid carriers (NLC) containing tristearin and ω-3 fish oil, (ii) tristearin solid lipid nanoparticles (SLN), and (iii) ω-3 fish oil-in-water emulsions was investigated. As surfactants we used low (LM)- and high-melting (HM) lecithins.

Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles.

The impact of surfactant type on the physical and chemical stability of solid lipid nanoparticle (SLN) suspensions containing encapsulated beta-carotene was investigated. Oil-in-water emulsions were formed by homogenizing 10% w/w lipid phase (1 mg/g beta-carotene in carrier lipid) and 90% w/w aqueous phase (surfactant + cosurfactant) at pH 7 and 75 degrees C and then cooling to 20 degrees C. The impact of surfactant type was investigated using aqueous phases containing different water-soluble surfactants [2.

Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles.

The purpose of this study was to determine whether temperature scanning ultrasonic velocity measurements could be used to monitor the complex thermal transitions that occur during the crystallization and melting of triglyceride solid lipid nanoparticles (SLNs). Ultrasonic velocity ( u) measurements were compared with differential scanning calorimetry (DSC) measurements on tripalmitin emulsions that were cooled (from 75 to 5 degrees C) and then heated (from 5 to 75 degrees C) at 0.3 degrees C min (-1).

Influence of lipid physical state on the in vitro digestibility of emulsified lipids.

The objective of this study was to investigate the influence of the physical state of emulsified lipids on their in vitro digestibility by pancreatic lipase. A 10 wt % tripalmitin oil-in-water emulsion stabilized by sodium dodecyl sulfate (0.9 wt % SDS) was prepared at a temperature (>70 degrees C) above the melting point of the lipid phase (T(m) approximately 60 degrees C).