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| http://dx.doi.org/10.1007/s10620-020-06452-7 | DOI Listing |
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Intervention mechanism of amphiphilic natural sweeteners on starch chain dynamic behavior: Computational and experimental insights.
Carbohydr Polym
February 2025
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China. Electronic address:
Article Synopsis
- Amphiphilic natural sweeteners like steviol glycosides (STE) and glycyrrhizic acid (GA) enhance the properties of starchy products by influencing their chain behaviors such as unwinding and movement.
- The study used molecular dynamic simulations and experiments to show that both sweeteners promote chain unwinding while preventing long-term reassociation, with GA being more effective than STE in these aspects.
- At higher concentrations, GA significantly alters the microstructure of starch, resulting in increased hardness and a slower rate of starch digestion, which may be beneficial for developing new starch-sweetener composite materials.
Effectiveness of a nutrition education programme for individuals with celiac disease and their supporters through social media (GLUTLEARN project).
Comput Biol Med
January 2025
Gluten 3S Research group, Area of Nutrition and Food Science, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Spain; Bioaraba, Nutrition and Food Safety Group, Vitoria-Gasteiz, Spain.
Introduction: Social media has become a popular tool for patients with Celiac Disease (CD) to find information about their disease. However, limited research has been conducted to evaluate the impact of information shared on social media, specifically regarding CD.
Objetive: This study aimed to assess the effectiveness of a nutrition education program on CD and gluten-free diet (GFD) delivered through social networks by experts in the field.
Formulation development of dual-compartment topical inserts combining tenofovir alafenamide and elvitegravir for flexible on-demand HIV prevention.
J Control Release
January 2025
CONRAD, Eastern Virginia Medical School, Macon & Joan Brock Virginia Health Sciences at Old Dominion University, Norfolk, VA 23507, USA.
Pre-exposure prophylaxis (PrEP) has emerged as a prominent approach for the prevention of HIV infections. While the latest advances have resulted in effective oral and injectable product options, there are still gaps in on-demand, event-driven, topical products for HIV prevention that are safe and effective. Here we describe the formulation development of a dual-compartment topical insert containing tenofovir alafenamide fumarate (TAF) and elvitegravir (EVG) that may be administered when needed, vaginally or rectally, pre- or post-coitus, for flexible HIV prophylaxis.
View Article and Find Full Text PDFExperimental characterization and dual-temperature molecular dynamics simulation on the intervention of tea saponin in starch chain dynamic behavior.
Food Chem
February 2025
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China. Electronic address:
In this work, the typical properties of starchy products were innovatively described as six types of chain dynamic behaviors. Dual-temperature molecular dynamic simulations, alongside multi-experimental methods, were employed to tandemly explore the intervention effect and mechanism of tea saponin (TS, 0 %-40 % w/w) on these behaviors. The findings reveal that the hydrophilic and hydrophobic ends of TS provide numerous sites for hydrogen bonding and steric hindrance, respectively, which hinder the formation of hydrogen bonds between starch chains.
View Article and Find Full Text PDFAssessment of a training course for cookery students regarding celiac disease and gluten-free diet.
Heliyon
October 2024
Gluten3S Research Group, Department of Nutrition and Food Science, Faculty of Pharmacy, University of the Basque Country UPV/EHU, 01006, Vitoria-Gasteiz, Álava, Spain.
Celiac disease (CD) has a significant impact on the quality of life for those affected, particularly in social settings. One major challenge for these individuals is dining out, as they must constantly avoid cross-contact with gluten, contend with a limited range of restaurant options, and often encounter unknowledgeable or misinformed staff. This study aims to evaluate the effectiveness of an educational program designed to enhance the understanding of CD and gluten-free diet (GFD) among future catering staff, thereby improving the social experiences of individuals with CD.
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