Donghwa Chung

Effects of molecular weight and hydrolysis conditions on anticancer activity of fucoidans from sporophyll of Undaria pinnatifida.

Hydrolyzed fucoidans, from sporophyll of Undaria pinnatifida, were used to determine the effects of molecular weight (Mw) and hydrolysis conditions on cancer cell growth. Native fucoidans showed anticancer activity of 37.6%. When hydrolyzed in boiling water with HCl for 5 min, fucoidans (Mw = 490 kDa) significantly increased anticancer activity to 75.9%. However, fucoidans hydrolyzed in a microwave oven showed little improvement of anticancer activity and even exhibited the inhibition activity below 30% when treated more than 90s. This suggests that anticancer activity of fucoidans could be significantly enhanced by lowering their Mw only when they are depolymerized by mild condition.

Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions.

The interactions between fish gelatin (FG) and gum arabic (GA) in aqueous solutions were investigated by turbidimetry, methylene blue spectrophotometry, zeta potentiometry, dynamic light scattering, protein assay, and state diagram at 40 °C and a total biopolymer concentration (C(T)) of 0.05%. FG underwent complex coacervation with GA, possibly via its conformational change, depending on pH and FG to GA ratio (FG:GA). The formation of FG-GA complexes was the most intense when pH 3.55 and FG:GA=50:50 (6.6:1 M ratio), however, the coacervate phase was found to be composed of a much higher FG fraction. The pH range of complex formation shifted to a higher pH region with increasing FG:GA. Soluble and insoluble FG-GA complexes were formed even in a pH region where both biopolymers were net-negatively charged. Varying C(T) significantly influenced not only the formation of FG-GA complexes but also the development and composition of coacervate phase.

Fucoxanthin as a major carotenoid in Isochrysis aff. galbana: Characterization of extraction for commercial application

Fucoxanthin, a main marine carotenoid, in five species of fucoxanthin-containing microalgae, was quantified by high-performance liquid chromatography. Among the studied species, Isochrysis aff. galbana contained the highest amount of fucoxanthin (18.23 mg/g dried sample). This microalga showed good fucoxanthin extraction efficiency under the tested solvents (methanol, ethanol, acetone, and ethyl acetate), with the exception of n-hexane. In addition, most fucoxanthin (∼95%) could be extracted by a single extraction in ethanol within 5 min, and only 15% degradation of fucoxanthin was detected during ethanol extraction for 24 h. The two-phase solvent system of n-hexaneethanol-water with a volume ratio of 10:9:1 was determined to be the best system for the separation of fucoxanthin and lipids from extracts of I. aff. galbana. Under these conditions, fucoxanthin was fractionated in the hydroalcohol phase apart from the hexane phase containing lipids. These results imply that I. aff. galbana can be a commercial source for the spontaneous production of valuable fucoxanthins and lipids.

Determination of physicochemical properties of sulphated fucans from sporophyll of Undaria pinnatifida using light scattering technique.

The weight average molecular weight (Mw) of the intact sulphated fucans extracted with water from the sporophyll of Undaria pinnatifida without acid treatment was determined using the high performance size exclusion chromatography coupled to multiangle laser light scattering and refractive index detection (HPSEC-MALLS-RI) system. The effects of different heating conditions on the determination of Mw were investigated. The extracted intact fucoidans mostly consisted of carbohydrates (54.9%) and sulphate (41.5%) with monosaccharide composition of 78.8% fucose and 21.2% galactose. The Mw of the intact fucoidans was reduced from 23,600 to 5200kDa when heated in boiling water for 1-15min. Microwave heating for 30s decreased the Mw of fucoidans to 2400kDa despite no significant polymer degradation. The results indicate that the 30s-microwave heating yielded a more accurate Mw value of the intact fucoidans than any other heat treatments used in this study.

Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus

Vibrio parahaemolyticus and Vibriovulnificus cause severe foodborne illness in humans; thus, to reduce outbreaks of disease, it is clearly important to reduce food contamination by these pathogens. Although electrolyzed oxidizing (EO) water has been reported to exhibit strong bactericidal activities against many pathogens, it has never been tested against V. vulnificus and V. parahaemolyticus. The purpose of this study was to evaluate the bactericidal activity of weakly acidic electrolyzed water (WAEW), a type of EO water, against V. vulnificus and V. parahaemolyticus. Cell suspensions and cell cultures of both pathogens were treated for 30s with sodium hypochlorite solution containing 35mg/L available chlorine concentration (ACC) or WAEW containing 35mg/L ACC. After an initial inoculum of 5.7logCFU/mL, the number of viable V. vulnificus cells was reduced by 2.2 logs after treatment for 60s with sodium hypochlorite solution containing 35mg/L ACC, while no cells survived treatment with WAEW for 30s. Similar results were obtained for V. parahaemolyticus. Under open storage conditions, WAEW maintained bactericidal activities against cell suspensions of both strains after 5weeks but disappeared against cell cultures of the two strains after 5weeks. Under closed storage conditions, however, WAEW maintained bactericidal activities against both cell suspensions and cell cultures of each strain after 5weeks. No cells were detected in the cell suspensions and cultures when the ACC of WAEW was more than 20mg/L and treatment time was greater than 15s. Bactericidal activity of WAEW against V. vulnificus cell culture was reduced when the ACC of WAEW was less than 15mg/L but was maintained in the V. vulnificus cell suspension when the ACC of WAEW was 0.5mg/L. Thus, the bactericidal activity of WAEW was primarily affected by ACC rather than treatment time. Similar results were obtained for V. parahaemolyticus, indicating that WAEW kills these microorganisms more quickly than a chemical product such as sodium hypochlorite (NaClO), even at equivalent ACCs.

Simple models for assessing migration from food-packaging films

Owing to their simplicity, two migration models based on Ficks Second Law have been frequently used for the assessment of migration of additives and contaminants from food-packaging films. While the two models are known to provide accurate estimates of diffusion coefficients for complete migration, they could generate considerable estimation errors for significantly partitioned migration. In this paper, the applicability of the two models to partitioned migration is defined by examining the assumptions and derivations of the two models as well as their errors in estimating diffusion coefficients. Furthermore, a simple migration model, based on more realistic assumptions than the two models, is proposed. The proposed model can provide far better estimates of diffusion coefficients for partitioned migration than the two models.

Use of electrolyzed water ice for preserving freshness of pacific saury (Cololabis saira)

The effects of electrolyzed water ice (EW-ice), compared with traditional tap water ice (TW-ice), on the microbiological, chemical, and sensory quality of Pacific saury (Cololabis saira) stored for a period of up to 30 days at 4 degrees C were evaluated. EW-ice with active chlorine at a concentration of 34 mg/kg was prepared from weak acidic electrolyzed water, whose pH, oxidation-reduction potential, and chlorine content were 5, 866 mV, and 47 mg/liter, respectively. Microbiological analysis showed that EW-ice, compared with TW-ice, markedly inhibited the growth of both aerobic and psychrotrophic bacteria in saury flesh during refrigerated storage, primarily because of the action of active chlorine. Chemical analysis revealed that EW-ice retarded the formation of volatile basic nitrogen and thiobarbituric acid-reactive substances and reduced the accumulation of alkaline compounds in the fish flesh in comparison with TW-ice. Sensory analysis confirmed that the freshness of saury was better preserved in EW-ice than in TW-ice and showed that the saury stored in EW-ice had a shelf life that was about 4 to 5 days longer than the fish stored in TW-ice.

Optimization of calcium pectinate gel beads for sustained-release of catechin using response surface methodology

Response surface methodology was used to optimize bead preparation conditions, including CaCl(2) concentration (X(1)), hydroxypropylmethylcellulose concentration (X(2)), and bead-hardening time (X(3)), for the sustained-release of catechin from the calcium pectinate gel beads reinforced with liposomes and hydroxypropylmethylcellulose into simulated gastric fluid (SGF) and intestinal fluid (SIF). The optimized values of X(1), X(2), and X(3) were found to be 5.82%, 0.08%, and 10.29min, respectively. The beads prepared according to the optimized conditions released only about half of the entrapped catechin into SGF while most of the entrapped catechin was released into SIF after 24h incubation.

Characteristics and antioxidant activity of catechin-loaded calcium pectinate gel beads prepared by internal gelation.

Catechin-loaded calcium pectinate gel beads prepared by internal gelation were characterized for their catechin entrapment efficiency and release behavior. The entrapment efficiency was higher when the beads were prepared with a lower catechin-to-pectin ratio, shorter gelling time, higher pectin concentration, and lower acetic acid concentration. The entrapment efficiency was much higher under all tested conditions, when the beads were prepared by internal gelation instead of external gelation. The catechin release was slower for the beads prepared with lower catechin-to-pectin ratio, longer gelling time, and higher concentrations of pectin and acetic acid in both simulated gastric and intestinal fluids. Antioxidant power of catechin was effectively maintained in alkaline simulated intestinal fluid when catechin was entrapped within the beads, compared to cases where it was not entrapped, indicating that the beads can protect catechin molecules from the alkaline environment and release them in a sustained fashion.

Characterization of fish gelatin–gum arabic complex coacervates as influenced by phase separation temperature

The rheological and structural characteristics of fish gelatin (FG)-gum arabic (GA) complex coacervate phase, separated from an aqueous mixture of 1% FG and 1% GA at pH 3.5, were investigated as influenced by phase separation temperature. Decreasing the phase separation temperature from 40 to 10 °C lead to: (1) the formation of a coacervate phase with a larger volume fraction and higher biopolymer concentrations, which is more viscous, more structural resistant at low shear rates, more shear-thinning at high shear rates, and more condensed in microstructure, (2) a solid-like elastic behavior of the phase separated at 10 °C at a high oscillatory frequency, (3) the increase in gelling and melting temperatures of the coacervate phase (3.7-3.9 °C and 6.2-6.9 °C, respectively), (4) the formation of a more rigid and thermo-stable coacervate gel. The coacervate phase is regarded as a homogeneously networked biopolymer matrix dispersed with water vacuoles and its gel as a weak physical gel reinforced by FG-GA attractive electrostatic interactions.