Objective: To determine hydrophilic–lipophilic balance(HLB) value, stability of formulate emulsion and properties of sacha inchi oil.Methods: The physiochemical characteristics of sacha inchi oil were first investiga...Objective: To determine hydrophilic–lipophilic balance(HLB) value, stability of formulate emulsion and properties of sacha inchi oil.Methods: The physiochemical characteristics of sacha inchi oil were first investigated.Free radical scavenging property was studied by DPPH assay. HLB value of sacha inchi oil was experimentally determined by preparing the emulsion using emulsifiers at different HLB value. Sacha inchi oil emulsion was prepared using the obtained HLB and its stability was conducted by centrifugation, temperature cycling, and accelerated stability test. The efficiency of the prepared emulsion was clinically investigated by 15 volunteers. The primary skin irritation was performed using closed patch test. Subjective sensory assessment was evaluated by using 5-point hedonic scale method.Results: Peroxide value of sacha inchi oil was 18.40 meq O2/kg oil and acid value was1.86 KOH/g oil. The major fatty acids are omega-3(44%), omega-6(35%) and omega-9(9%). The vitamin E content was 226 mg/100 g oil. Moreover, sacha inchi oil(167 ppm)and its emulsion showed 85% and 89% DPPH inhibition, respectively. The experimental HLB value of sacha inchi oil was 8.5. The sacha inchi oil emulsion exhibited good stability after stability test. The emulsion was classified as non-irritant after tested by primary skin irritation method. The skin hydration value significantly increased from38.59 to 45.21(P < 0.05) after applying sacha inchi oil emulsion for 1 month and the overall product satisfaction of volunteers after use was with score of 4.2.Conclusions: This work provides information on HLB value and emulsion properties of sacha inchi oil which is useful for cosmetic and pharmaceutical application.展开更多
In order to study the action mechanism of Sacha Inchi polypeptide in liquid crystal emulsion,oil-in-water liquid crystal emulsions with Sacha Inchi fermented polypeptide as the active component were prepared.The micro...In order to study the action mechanism of Sacha Inchi polypeptide in liquid crystal emulsion,oil-in-water liquid crystal emulsions with Sacha Inchi fermented polypeptide as the active component were prepared.The microstructures,particle sizes,stabilities,thermodynamic properties,and rheological properties of liquid crystal emulsions with different concentrations of the fermentation products were observed by Polarizing microscope,Particle size meter,Thermogravimetric differential thermal synchronous measurement system,and Rheometer,respectively.The results showed that the average particle size of fermented peptide liquid crystal emulsion was(25.7±2.8)μm,and the liquid crystal structure was complete and stable.The content of bound water and liquid crystal in the emulsion with 1%Sacha Inchi polypeptide were higher than those in the blank emulsion and the emulsions with 3%and 5%Sacha Inchi polypeptide.Rheological results indicated that the viscosity of liquid crystal emulsion with the change curve of shear rate registered the shear thinning phenomenon,which belongs to non-Newtonian fluid.The hysteresis area,energy storage modulus,and loss modulus of the 1%additive amount of liquid crystal emulsion were larger than those of the blank emulsion and the emulsions with 3%and 5%Sacha Inchi polypeptide,indicating greater thixotropy and stronger shear resistance.The hydrophilic amino acid residues of the peptide in the 1%additive amount of the emulsion were combined with the water phase,while the hydrophobic amino acid residues of the peptide entered the oil phase,which formed a viscoelastic film at the oil-water interface,so that the liquid crystal emulsion had a more stable gel network structure.展开更多
以星油藤饼为原料,分别采用真空冷冻干燥和喷雾干燥的方法制备星油藤分离蛋白。研究了温度、p H、质量浓度对两种干燥方法制备的星油藤分离蛋白功能性质的影响并进行比较。结果表明:两种方法制备的星油藤分离蛋白的溶解度和吸油性在55...以星油藤饼为原料,分别采用真空冷冻干燥和喷雾干燥的方法制备星油藤分离蛋白。研究了温度、p H、质量浓度对两种干燥方法制备的星油藤分离蛋白功能性质的影响并进行比较。结果表明:两种方法制备的星油藤分离蛋白的溶解度和吸油性在55℃时最大;持水性在p H 7时最大;黏度随温度的升高而降低;起泡性和乳化活性、乳化稳定性均随蛋白质质量浓度的升高而增大。真空冷冻干燥样品的吸油性、持水性、溶解性、起泡性大于喷雾干燥的样品;其乳化活性与乳化稳定性高于喷雾干燥的样品。展开更多
目的研究美藤果油对非酒精性脂肪性肝炎(NASH)大鼠的保护作用。方法采用高脂饲料饲喂SD大鼠4周,建立NASH模型,设置空白组,NASH模型组,脂肪性肝炎对照组,紫苏油对照组,美藤果油高(1.6 m L/kg)、中(0.8 m L/kg)、低(0.4 m L/kg)剂量组,每...目的研究美藤果油对非酒精性脂肪性肝炎(NASH)大鼠的保护作用。方法采用高脂饲料饲喂SD大鼠4周,建立NASH模型,设置空白组,NASH模型组,脂肪性肝炎对照组,紫苏油对照组,美藤果油高(1.6 m L/kg)、中(0.8 m L/kg)、低(0.4 m L/kg)剂量组,每组12只大鼠。给药45 d后,检测各组大鼠血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)、丙氨酸转氨酶(ALT)、天冬氨酸转氨酶(AST)、白细胞介素-6(IL-6)、肿瘤坏死因子-α(TNF-α)水平,并使用HE染色法观察比较各组的肝脏病理情况,进行统计比较。结果模型组的TC、TG、LDL-C水平依次为(1.295±0.143)、(0.738±0.095)、(0.194±0.019)mmol/L;美藤果油中剂量组的TC、TG、LDL-C水平依次为(0.610±0.031)、(0.402±0.020)、(0.136±0.005)mmol/L;美藤果油高剂量组的TC、TG、LDL-C水平依次为(0.662±0.036)、(0.436±0.029)、(0.147±0.011)mmol/L;相对于模型组,美藤果油中、高剂量组的TC、TG、LDL-C水平均下降(P<0.05或<0.01)。相对于模型组,美藤果油中、高剂量组对ALT、AST、TNF-α、IL-6水平均有下调作用(P<0.05或<0.01),且对NASH大鼠的肝脏病理改变有改善作用(P<0.01)。结论美藤果油对NASH大鼠具有一定的保护作用,可能主要通过降低血脂水平和抑制炎症细胞因子而实现。展开更多
文摘Objective: To determine hydrophilic–lipophilic balance(HLB) value, stability of formulate emulsion and properties of sacha inchi oil.Methods: The physiochemical characteristics of sacha inchi oil were first investigated.Free radical scavenging property was studied by DPPH assay. HLB value of sacha inchi oil was experimentally determined by preparing the emulsion using emulsifiers at different HLB value. Sacha inchi oil emulsion was prepared using the obtained HLB and its stability was conducted by centrifugation, temperature cycling, and accelerated stability test. The efficiency of the prepared emulsion was clinically investigated by 15 volunteers. The primary skin irritation was performed using closed patch test. Subjective sensory assessment was evaluated by using 5-point hedonic scale method.Results: Peroxide value of sacha inchi oil was 18.40 meq O2/kg oil and acid value was1.86 KOH/g oil. The major fatty acids are omega-3(44%), omega-6(35%) and omega-9(9%). The vitamin E content was 226 mg/100 g oil. Moreover, sacha inchi oil(167 ppm)and its emulsion showed 85% and 89% DPPH inhibition, respectively. The experimental HLB value of sacha inchi oil was 8.5. The sacha inchi oil emulsion exhibited good stability after stability test. The emulsion was classified as non-irritant after tested by primary skin irritation method. The skin hydration value significantly increased from38.59 to 45.21(P < 0.05) after applying sacha inchi oil emulsion for 1 month and the overall product satisfaction of volunteers after use was with score of 4.2.Conclusions: This work provides information on HLB value and emulsion properties of sacha inchi oil which is useful for cosmetic and pharmaceutical application.
文摘In order to study the action mechanism of Sacha Inchi polypeptide in liquid crystal emulsion,oil-in-water liquid crystal emulsions with Sacha Inchi fermented polypeptide as the active component were prepared.The microstructures,particle sizes,stabilities,thermodynamic properties,and rheological properties of liquid crystal emulsions with different concentrations of the fermentation products were observed by Polarizing microscope,Particle size meter,Thermogravimetric differential thermal synchronous measurement system,and Rheometer,respectively.The results showed that the average particle size of fermented peptide liquid crystal emulsion was(25.7±2.8)μm,and the liquid crystal structure was complete and stable.The content of bound water and liquid crystal in the emulsion with 1%Sacha Inchi polypeptide were higher than those in the blank emulsion and the emulsions with 3%and 5%Sacha Inchi polypeptide.Rheological results indicated that the viscosity of liquid crystal emulsion with the change curve of shear rate registered the shear thinning phenomenon,which belongs to non-Newtonian fluid.The hysteresis area,energy storage modulus,and loss modulus of the 1%additive amount of liquid crystal emulsion were larger than those of the blank emulsion and the emulsions with 3%and 5%Sacha Inchi polypeptide,indicating greater thixotropy and stronger shear resistance.The hydrophilic amino acid residues of the peptide in the 1%additive amount of the emulsion were combined with the water phase,while the hydrophobic amino acid residues of the peptide entered the oil phase,which formed a viscoelastic film at the oil-water interface,so that the liquid crystal emulsion had a more stable gel network structure.
文摘以星油藤饼为原料,分别采用真空冷冻干燥和喷雾干燥的方法制备星油藤分离蛋白。研究了温度、p H、质量浓度对两种干燥方法制备的星油藤分离蛋白功能性质的影响并进行比较。结果表明:两种方法制备的星油藤分离蛋白的溶解度和吸油性在55℃时最大;持水性在p H 7时最大;黏度随温度的升高而降低;起泡性和乳化活性、乳化稳定性均随蛋白质质量浓度的升高而增大。真空冷冻干燥样品的吸油性、持水性、溶解性、起泡性大于喷雾干燥的样品;其乳化活性与乳化稳定性高于喷雾干燥的样品。
文摘目的研究美藤果油对非酒精性脂肪性肝炎(NASH)大鼠的保护作用。方法采用高脂饲料饲喂SD大鼠4周,建立NASH模型,设置空白组,NASH模型组,脂肪性肝炎对照组,紫苏油对照组,美藤果油高(1.6 m L/kg)、中(0.8 m L/kg)、低(0.4 m L/kg)剂量组,每组12只大鼠。给药45 d后,检测各组大鼠血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)、丙氨酸转氨酶(ALT)、天冬氨酸转氨酶(AST)、白细胞介素-6(IL-6)、肿瘤坏死因子-α(TNF-α)水平,并使用HE染色法观察比较各组的肝脏病理情况,进行统计比较。结果模型组的TC、TG、LDL-C水平依次为(1.295±0.143)、(0.738±0.095)、(0.194±0.019)mmol/L;美藤果油中剂量组的TC、TG、LDL-C水平依次为(0.610±0.031)、(0.402±0.020)、(0.136±0.005)mmol/L;美藤果油高剂量组的TC、TG、LDL-C水平依次为(0.662±0.036)、(0.436±0.029)、(0.147±0.011)mmol/L;相对于模型组,美藤果油中、高剂量组的TC、TG、LDL-C水平均下降(P<0.05或<0.01)。相对于模型组,美藤果油中、高剂量组对ALT、AST、TNF-α、IL-6水平均有下调作用(P<0.05或<0.01),且对NASH大鼠的肝脏病理改变有改善作用(P<0.01)。结论美藤果油对NASH大鼠具有一定的保护作用,可能主要通过降低血脂水平和抑制炎症细胞因子而实现。
