What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar Paradox

The polar paradox states that polar antioxidants are more active in bulk lipids than their nonpolar counterparts, whereas nonpolar antioxidants are more effective in oil-in-water emulsion than their polar homologs. However, recent results, showing that not all antioxidants behave in a manner proposed by this hypothesis in oil and emulsion, lead us to revisit the polar paradox and to put forward new concepts, hypotheses, and theories. In bulk oil, new evidences have been brought to demonstrate that the crucial site of oxidation is not the air-oil interface, as postulated by the polar paradox, but association colloids formed with traces of water and surface active molecules such as phospholipids. The role of these association colloids on lipid oxidation and its inhibition by antioxidant is also addressed as well as the complex influence of the hydrophobicity on the ability of antioxidants to protect lipids from oxidation. In oil-in water emulsion, we have covered the recently discovered non linear (or cut-off) influence of the hydrophobicity on antioxidant capacity. For the first time, different mechanisms of action are formulated in details to try to account for this nonlinear effect. As suggested by the great amount of biological studies showing a cut-off effect, this phenomenon could be widespread in dispersed lipid systems including emulsions and liposomes as well as in living systems such as cultured cells. Works on the cut-off effect paves the way for the determination of the critical chain length which corresponds to the threshold beyond which antioxidant capacity suddenly collapses. The systematic search for this new physico-chemical parameter will allow designing novel phenolipids and other amphiphilic antioxidants in a rational fashion. Finally, in both bulk oils and emulsions, we feel that it is now time for a paradigm shift from the polar paradox to the next theories.     

Milk powders ageing: effect on physical and functional properties

Milk powders are now considered as food ingredients, mainly because of the functional properties of milk proteins. During the storage of milk powders, many physicochemical damages, mainly dependent on lactose glass transition occur. They have important consequences on physical (flowability) and functional properties (solubility, emulsifying, and foaming properties) of milk powders. First, lactose crystallization modifies the microstructure and chemical composition of the surface of powder particles. Thus, milk powders flowability is decreased. Since the structure of milk proteins is destabilized, its solubility is damaged. Moreover, particle collapse and caking occur and mainly decrease the physical properties of milk powders (density and flowability). The mechanical stresses involved may also enhance proteins unfolding, which is detrimental to solubility. Finally, molecular mobility is favored upon ageing, and both chemical (Maillard reaction) and enzymatic reactions occur. Maillard reaction and oxidation enhance protein interactions and aggregations, which mainly lessen milk powders solubility. Maillard reaction also decreases emulsifying and foaming properties. Storage temperature and relative humidity have been considered as the predominant factors involved, but time, milk components, and their physical state also have been implied.     

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties,antinutritional factors,flavor, and color

The food industry, along with the consumers, is interested in plant-based diet because of its health benefits and environmental sustainability. Vicia faba L. (V. faba) is a promising source of pulse proteins for the human diet and can yield potential nutritional and functional ingredients, namely, flours, concentrates, and isolates, which are relevant for industrial food applications. Different processes produce and functionalize V. faba ingredients relevant for industrial food applications, along with various alternatives within each unit operation used in their production. Processing modifies functional properties of the ingredients, which can occur by (i) changing in overall nutritional composition after processing steps and/or (ii) modifying the structure and conformation of protein and of other components present in the ingredients. Furthermore, V. faba limitations due to off-flavor, color, and antinutritional factors are influenced by ingredient production and processing that play a significant role in their consumer acceptability in foods. This review attempts to elucidate the influence of different ways of processing on the functional, sensory, and safety aspects of V. faba L. ingredients, highlighting the need for further research to better understand how the food industry could improve their utilization in the market.     

液压式不压井修井机反加压装置的研究与应用

为克服现有的带压修井装备所配备的反加压油缸操作不便、工作效率低、安全性差等缺陷,提出在液压式不压井修井机中使用自主创新的反加压技术。详细介绍了液压式不压井修井机中的反加压装置的技术方案,并对现场应用做了介绍。     

Trophoblast stem cell marker gene expression in inner cell mass-derived cells from parthenogenetic equine embryos

Although putative horse embryonic stem (ES)-like cell lines have been obtained recently from in vivo-derived embryos, it is currently not known whether it is possible to obtain ES cell (ESC) lines from somatic cell nuclear transfer (SCNT) and parthenogenetic (PA) embryos. Our aim is to establish culture conditions for the derivation of autologous ESC lines for cell therapy studies in an equine model. Our results indicate that both the use of early-stage blastocysts with a clearly visible inner cell mass (ICM) and the use of pronase to dissect the ICM allow the derivation of a higher proportion of primary ICM outgrowths from PA and SCNT embryos. Primary ICM outgrowths express the molecular markers of pluripotency POU class 5 homeobox 1 (POU5F1) and (sex determining region-Y)-box2 (SOX2), and in some cases, NANOG. Cells obtained after the passages of PA primary ICM outgrowths display alkaline phosphatase (AP) activity and POU5F1, SOX2, caudal-related homeobox-2 (CDX2) and eomesodermin (EOMES) expression, but may lose NANOG. Cystic embryoid body-like structures expressing POU5F1, CDX2 and EOMES were produced from these cells. Immunohistochemical analysis of equine embryos reveals the presence of POU5F1 in trophectoderm, primitive endoderm and ICM. These results suggest that cells obtained after passages of primary ICM outgrowths are positive for trophoblast stem cell markers while expressing POU5F1 and displaying AP activity. Therefore, these cells most likely represent trophoblast cells rather than true ESCs. This study represents an important first step towards the production of autologous equine ESCs for pre-clinical cell therapy studies on large animal models.     

Silver bioaccumulation dynamics in a freshwater invertebrate after aqueous and dietary exposures to nanosized and ionic Ag

We compared silver (Ag) bioavailability and toxicity to a freshwater gastropod after exposure to ionic silver (Ag(+)) and to Ag nanoparticles (Ag NPs) capped with citrate or with humic acid. Silver form, exposure route, and capping agent influence Ag bioaccumulation dynamics in Lymnaea stagnalis. Snails efficiently accumulated Ag from all forms after either aqueous or dietary exposure. For both exposure routes, uptake rates were faster for Ag(+) than for Ag NPs. Snails efficiently assimilated Ag from Ag NPs mixed with diatoms (assimilation efficiency (AE) ranged from 49 to 58%) and from diatoms pre-exposed to Ag(+) (AE of 73%). In the diet, Ag NPs damaged digestion. Snails ate less and inefficiently processed the ingested food, which adversely impacted their growth. Loss rates of Ag were faster after waterborne exposure to Ag NPs than after exposure to dissolved Ag(+). Once Ag was taken up from diet, whether from Ag(+) or Ag NPs, Ag was lost extremely slowly. Large Ag body concentrations are thus expected in L. stagnalis after dietborne exposures, especially to citrate-capped Ag NPs. Ingestion of Ag associated with particulate materials appears as the most important vector of uptake. Nanosilver exposure from food might trigger important environmental risks.