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Chenopodium pallidicaule isolate:PI_478407

ABSTRACT: native food of the Andean region

PROVIDER: PRJNA345043 | ENA |

REPOSITORIES: ENA

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			Action	DRS
		Other
	SRR4425240_1.fastq.gz	Fastqsanger.gz
	SRR4425240_2.fastq.gz	Fastqsanger.gz
	SRR4425241_1.fastq.gz	Fastqsanger.gz
	SRR4425241_2.fastq.gz	Fastqsanger.gz

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Whey protein isolate-gelatin nanoparticles enable the water-dispersibility and potentialize the antioxidant activity of quinoa oil (Chenopodium quinoa).

Project description:The quinoa oil presents benefits to health, but its low water dispersibility in the aqueous matrix and instability of bioactive compounds is challenging for food application. This study performed the physicochemical and chemical characterization of quinoa oil and evaluated its water dispersibility and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity after nanoencapsulation in porcine gelatin and combination with whey protein isolate by emulsification O/W technique. Thus, three formulations were obtained: 1) OG-containing quinoa oil and porcine gelatin in aqueous phase 2; 2) OWG1-containing quinoa oil, whey protein isolate, and porcine gelatin in aqueous phase 2; and 3) OWG2-containing quinoa oil and whey protein isolate in aqueous phase 1, and porcine gelatin in aqueous phase 2. The oil characterization showed that quinoa oil presented the predominance of linoleic acid (53.4%), and concentration of alpha and gamma-tocopherol, respectively, of 8.56 and 6.28 mg.100g-1. All formulations presented a smooth surface without depression or cracking, an average diameter between 165.77 and 529.70 nm. Fourier transform infrared spectroscopy indicated chemical interaction between the encapsulating agents and the oil in all formulations, being more intensified in OWG1 and OWG2. Based on this, these formulations showed higher dispersibility in aqueous solution [68% (3.48) and 71% (2.97)]. This resulted in higher antioxidant activity for OWG1 and OWG2, showing the amounts that reduces antioxidant activity by 50% equal to 5.30 (0.19) mg/mL and 5.54 (0.27) mg/mL, respectively, compared to quinoa oil [13.36 (0.28) mg/mL] (p < 0.05). Thus, quinoa oil nanoencapsulation proved to be an efficient alternative to enable water-dispersibility and enhance antioxidant activity, increasing its potential for application in the food industry.

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Project description:Clostridium perfringens type A is a common source of food poisoning in humans. Vegetative cells sporulate in the small intestinal tract and produce a major pathogenic factor, C. perfringens enterotoxin (CPE) during sporulation. Although sporulation plays a critical role in the pathogenesis of food poisoning, the mechanisms to induce in vivo sporulation remain unclear. Bile salts had been identified to mediate sporulation, and we have confirmed deoxycholate (DCA)-induced sporulation in C. perfringens strain NCTC8239 co-cultured with human intestinal epithelial Caco-2 cells. In this study, we performed global transcriptome analysis of strain NCTC8239 to elucidate the mechanism to induce sporulation by DCA. From the 55 contigs of C. perfringens strain NCTC8239, 2778 coding sequences were extracted. We designed a DNA probe by utilizing eArray provided by Agilent Technologies. The custom 8Ã15K oligonucleotide array, containing 60 mer oligonucleotide probes for 2,778 genes in strain NCTC8239, 2 bacterial control genes: 16S rRNA and 23S rRNA, and 3 human control genes: beta-2-microglobulin, glucuronidase beta and 18S rRNA, were ordered to Agilent Technologies. Each probe was spotted in five-fold on each microarray. Each strain was run in triplicate or quadruplicate.

2016-03-13 | E-GEOD-69649 | biostudies-arrayexpress

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