Surface-active compounds such as synthetic emulsifiers have been used for several decades, both for the degradation of hydrocarbons and increasing desorption of soil-bound metals. However, due to their high toxicity, low degradability, and production costs unaffordable for use in larger ecosystems, synthetic emulsifiers have been gradually replaced by those derived from natural sources such as plants or microbes. In previous studies, the bacterium Streptomyces sp. MC1 has shown the ability to reduce and/or accumulate Cr(VI), a highly promising advance in the development of methods for environmental clean-up of sites contaminated with chromium. Here, new studies on the production of emulsifier from this strain are presented. The cultivation factors that have a significant influence on emulsifier biosynthesis, as well as the interactions among them, were studied by factorial design. Based upon optimization studies, maximum bioemulsifier production was detected in the culture medium having an initial pH of 8 with phosphate 2.0 g L(-1) and Ca(+2) 1.0 g L(-1) added, with an emulsification index about 3.5 times greater compared to the basal value. Interestingly, in the presence of 5.0 g L(-1) Cr(VI), Streptomyces sp. MC1 retained about 65% of its emulsifier production ability. Partially purified emulsifier presented high thermo-stability and partial water solubility. These findings could have promising future prospects for the remediation of organic- and metal-contaminated sites.
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http://dx.doi.org/10.1016/j.chemosphere.2012.08.002 | DOI Listing |
ACS Omega
December 2024
Departamento de Farmacia, Facultad de Ciencias, Universidad Nacional de Colombia, Cra. 30 #45-03, Bogotá D.C. 111321, Colombia.
The cosmetics industry, characterized by innovation and dynamism, is constantly undergoing research, often guided by market trends. Although it covers various sectors, emulsifiers have had a notable impact on its development. Numerous products depend on these components, and continuous research has led to the creation of ever-better products.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Jiaxing Institute of Future Food, Jiaxing 314050, Zhejiang Province, People's Republic of China; Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China. Electronic address:
Phloretin (PHT) is a natural functional compound with antioxidant properties. However, its poor water solubility and high sensitivity to extreme pH environments, oxygen, and high temperatures limit its absorption and stability. Therefore, in this study, amorphous octenyl succinic anhydride starch (AOS) was employed to enhance the stability of PHT-loaded emulsions, and characteristics of these emulsions were evaluated.
View Article and Find Full Text PDFFood Res Int
November 2024
Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China. Electronic address:
Patatin is an acidic protein found in potatoes that is commonly used in food and pharmaceutical industries due to its excellent emulsifying and gelation abilities. Pichia pastoris is widely used as a host for recombinant protein production because it can incorporate post-translational modifications. In this study, a patatin titre of 2189.
View Article and Find Full Text PDFFood Res Int
November 2024
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address:
The rapidly expanding food industry necessitates the use of food additives to achieve specific purposes. However, this raises new concerns in food safety due to the reported negative impacts of food additives on gut microbiota and host health, particularly in the context of continuous worldwide urbanization. This review summarizes the existing studies on the effects of different types of commonly used food additives on gut microbiota alteration, intestinal barrier disruption, metabolism disorder, and neurobehavior changes.
View Article and Find Full Text PDFPharmaceutics
October 2024
Department of Bioengineering, iBB-Institute for Bioengineering and Biosciences, Instituto Superior Técnico, University of Lisboa, Av. Rovisco Pais, 1049-001 Lisbon, Portugal.
Oils and lipids help make water-insoluble drugs soluble by dispersing them in an aqueous medium with the help of a surfactant and enabling their absorption across the gut barrier. The emergence of microemulsions (thermodynamically stable), nanoemulsions (kinetically stable), and self-emulsifying drug delivery systems added unique characteristics that make them suitable for prolonged storage and controlled release. In the 1990s, solid-phase lipids were introduced to reduce drug leakage from nanoparticles and prolong drug release.
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