10 research outputs found
การพัฒนาวิธีการใหม่ในการเพิ่มจำนวนเซลล์ต้นกำเนิดเมสเซนไคม์มอลจากวาร์ตันเจลลี่และการเปลี่ยนแปลงให้เป็นเซลล์ตับ
No full textDeveloping a New Two-Step Protocol to Generate Functional Hepatocytes from Wharton’s Jelly-Derived Mesenchymal Stem Cells under Hypoxic Condition
Get PDFThe shortage of donor livers and hepatocytes is a major limitation of liver transplantation. Thus, generation of hepatocyte-like cells may provide alternative choice for therapeutic applications. In this study, we developed a new method to establish hepatocytes from Wharton’s jelly-derived mesenchymal stem cells (WJ-MSCs) cell lines named WJMSCs-SUT1 and WJMSCs-SUT2 under hypoxic condition. This new method could rapidly drive both WJ-MSCs cell lines into hepatic lineage within 18 days. The achievement of hepatogenic differentiation was confirmed by the characterization of both phenotypes and functions. More than 80% MSCs-derived hepatocyte-like cells (MSCDHCs) achieved functional hepatocytes including hepatic marker expressions both at gene and protein levels, glycogen storage, low-density lipoprotein uptake, urea production, and albumin secretion. This study highlights the establishment of new hepatogenic induction protocol under hypoxic condition in order to mimic hypoxic microenvironment in typical cell physiology. In conclusion, we present a simple, high-efficiency, and time saving protocol for the generation of functional hepatocyte-like cells from WJ-MSCs in hypoxic condition. The achievement of this method may overcome the limitation of donor hepatocytes and provides a new avenue for therapeutic value in cell-based therapy for life-threatening liver diseases, regenerative medicine, toxicity testing for pharmacological drug screening, and other medical related applications
Natural and Synthetic Antioxidants Prevent the Degradation of Vitamin D3 Fortification in Canola Oil during Baking and In Vitro Digestion
Get PDFInternational audienceVitamin D insufficiency is widespread in the northern and partly equatorial hemisphere countries. Fortification of vitamin D in commonly consumed vegetable oils can prevent rickets in children, osteoporosis and bone fractures in adults. Avoiding the loss of vitamin D3 fortification in oils during cooking is beneficial for consumer’s health. The aim of this work was to investigate the stability of cholecalciferol (vitamin D3) fortification in canola oil during baking at 80 to 230°C for 10 to 40 min. The natural antioxidants (β-carotene and α-tocopherol) and the synthetic ones (butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ)) were used to prevent the degradation of vitamin D3. The kinetic degradation of vitamin D3, oxidative status of canola oil and the bioaccessibility in in vitro digestion were assessed. Vitamin D3 was relatively stable at 80 and 130°C for 10 to 40 min. High temperatures of 180 and 230°C caused the highest loss of vitamin D3 being up to 90%. Reaction rate of vitamin D3 degradation ranged from 2.01 to 6.80 × 10–2 sec–1. BHT and TBHQ had the highest antioxidant activity (> 50 %) to decrease the degradation of vitamin D3 at 230°C. The oxidative status (peroxide value, malondialdehyde content) of canola oil was improved after incorporating antioxidant agents. The vitamin D3 bioaccessibility was increased 1.5 fold after in vitro digestion. The consumption of 5 g brownie containing vitamin D3 100 μg/L and antioxidant agents 180 mg/L in 1 mL of canola oil would cover the daily intake
Wnt1 Accelerates an Ex Vivo Expansion of Human Cord Blood CD34+CD38− Cells
Get PDFCord blood hematopoietic stem cells (CB-HSCs) transplantation has been increasing gradually with facing the limitation of insufficient quantity of HSCs in each CB unit. Therefore, efficient expansion methods which can maintain stem cell characteristics are needed. In this study, umbilical CB-CD34+ cells were cultured in two different cytokine cocktails: 4 factors (4F = Flt3-L, SCF, IL-6, and TPO) and 5 factors (5F = Wnt1 + 4F) in both serum and serum-free media. The data revealed that the best condition to accelerate an expansion of CD34+CD38− cells was serum-free culture condition supplemented with 5F (5F KSR). This condition yielded 24.3 ± 2.1 folds increase of CD34+CD38− cells. The expanded cells exhibited CD34+ CD38− CD133+ CD71low CD33low CD3− CD19− markers, expressed nanog, oct3/4, c-myc, and sox2 genes, and maintained differentiation potential into lymphoid, erythroid and myeloid lineages. The achievement of CD34+CD38− cells expansion may overcome an insufficient quantity of the cells leading to the improvement of the stem cell transplantation. Altogether, our findings highlight the role of Wnt1 and the new culture condition in stimulating hematopoietic stem/progenitor cells expansion which may offer a new therapeutic avenue for cord blood transplantation, regenerative medicine, stem cell bank applications, and other clinical applications in the future
Microencapsulation techniques and encapsulating materials influenced the shelf life and digestion release of vitamin E and isoflavones in soymilk powder
No full textAbstract Soymilk, due to its high-quality protein and isoflavones content, is widely consumed worldwide. Unfortunately, soymilk lacks the powerful antioxidant vitamin E. Encapsulation of vitamin E and isoflavones in soymilk powder is advantageous for malnourished consumers to meet the recommendation. This study aimed to evaluate the impact of different encapsulation techniques and encapsulating materials on the storage stability and bioaccessibility of vitamin E and isoflavones in soymilk powder. Freeze-drying and spray-drying methods were applied with various encapsulating materials prepared from different ratios of maltodextrin to Acacia gum (100:0, 60:40, 50:50, 40:60, and 0:100). The results indicated that a 40:60 ratio of maltodextrin and Acacia gum provided the highest stability for 24 h of soymilk emulsion under the studied conditions. The shelf-life prediction of soymilk powder increased by more than two weeks when stored at 0 °C compared to the storage at ambient temperature. Spray-drying and freeze-drying techniques effectively encapsulate vitamin E and isoflavones within core microcapsules. Especially, freeze-drying process helps to prevent degradation during storage and allows for controlled release of the bioactive compounds during in-vitro digestion. Encapsulation efficiency of isoflavones and vitamin E for all formulation ranged from 80.9 ± 0.01% to 83.5 ± 0.20%, respectively. The highest vitamin E and isoflavones bioaccessibility of encapsulated product increased by up to 4.4-fold and 1.7-fold in the 60:40 formulations. Consuming 20 g of encapsulated vitamin E and 170 g of encapsulated isoflavones daily would be sufficient to meet the recommended intake
Natural and Synthetic Antioxidants Prevent the Degradation of Vitamin D3 Fortification in Canola Oil during Baking and In Vitro Digestion
Get PDFVitamin D insufficiency is widespread in the northern and partly equatorial hemisphere countries. Fortification of vitamin D in commonly consumed vegetable oils can prevent rickets in children, osteoporosis and bone fractures in adults. Avoiding the loss of vitamin D3 fortification in oils during cooking is beneficial for consumer’s health. The aim of this work was to investigate the stability of cholecalciferol (vitamin D3) fortification in canola oil during baking at 80 to 230°C for 10 to 40 min. The natural antioxidants (β-carotene and α-tocopherol) and the synthetic ones (butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ)) were used to prevent the degradation of vitamin D3. The kinetic degradation of vitamin D3, oxidative status of canola oil and the bioaccessibility in in vitro digestion were assessed. Vitamin D3 was relatively stable at 80 and 130°C for 10 to 40 min. High temperatures of 180 and 230°C caused the highest loss of vitamin D3 being up to 90%. Reaction rate of vitamin D3 degradation ranged from 2.01 to 6.80 × 10–2 sec–1. BHT and TBHQ had the highest antioxidant activity (> 50 %) to decrease the degradation of vitamin D3 at 230°C. The oxidative status (peroxide value, malondialdehyde content) of canola oil was improved after incorporating antioxidant agents. The vitamin D3 bioaccessibility was increased 1.5 fold after in vitro digestion. The consumption of 5 g brownie containing vitamin D3 100 μg/L and antioxidant agents 180 mg/L in 1 mL of canola oil would cover the daily intake
การเพิ่มผลผลิตปลาทูน่าสายพันธุ์ Skipjack (Katsuwonus pelamis) ในกระบวนการนึ่งปลาเพื่อผลิตเป็นอาหารสำหรับสัตว์เลี้ยง Increasing Production Yield of Skipjack Tuna (Katsuwonus pelamis) During Pre-Cooking Process for Pet Food
No full textปัจจุบันอุตสาหกรรมปลาทูน่าสำหรับสัตว์เลี้ยงมีการแข่งขันที่สูง ซึ่งการลดต้นทุนเป็นปัจจัยหนึ่งในการเพิ่มกำไรให้กับบริษัท ดังนั้นงานวิจัยนี้มีวัตถุประสงค์เพื่อเพิ่มผลผลิตในกระบวนการนึ่งปลา โดยใช้ปลาทูน่าสายพันธุ์ Skipjack (Katsuwonas pelamis) การปรับปรุงโดยใช้หลัก DMAIC พบว่า 1) ขั้นตอนการระบุปัญหา (Defined Phase) คือ กระบวนการนึ่งปลาเกิดการสูญเสียน้ำหนักปลาเกินปริมาณที่กำหนด 2) ขั้นตอนการวัดผล (Measure Phase) กระบวนการนึ่งปลาใช้เวลานึ่งเฉลี่ย 47 นาที ส่งผลให้ผลผลิตเท่ากับร้อยละ 86.02 ±2.65 เป้าหมายที่ต้องการปรับปรุงมีค่าเท่ากับร้อยละ 90 3) ขั้นตอนวิเคราะห์หาสาเหตุของปัญหา (Analysis Phase) โดยใช้แผนผังเหตุและผล (Cause and Effect Diagram) มาวิเคราะห์พบว่ามี 2 สาเหตุ ได้แก่ เวลาไล่อากาศของตู้นึ่งและเวลานึ่งปลาที่นานเกินไป 4) ขั้นตอนการปรับปรุงแก้ไข (Improved Phase) สาเหตุที่ 1 แก้ไขโดยกำหนดเวลาไล่อากาศของทุกตู้ให้เท่ากัน คือ 8 นาที สาเหตุที่ 2 แก้ไขโดยการจัดทำมาตรฐานเวลาในการนึ่ง ซึ่งสามารถลดเวลาเฉลี่ยในการนึ่งจากเดิม 47 นาที ลดลงเหลือ 30 นาที และ 5) ขั้นตอนควบคุมและติดตามผล (Control- Phase) โดยการนำมาตรฐานเวลาในการนึ่งปลาไปใช้ปฏิบัติงานจริง สามารถเพิ่มผลผลิตจากเดิมร้อยละ 86.02 ±2.65 เพิ่มขึ้นเป็นร้อยละ 89.83 ±1.87 สามารถลดต้นทุนด้านวัตถุดิบไปได้ 208,539 บาทต่อเดือน หรือ 2,502,468 บาทต่อปีRecently, the canned tuna for pet food industry is highly competitive. Thus, cost reduction is a main way to increases the company's profitability. This research aims to increase the productivity of tuna during pre-cooking process. Skipjack tuna (Katsuwonas pelamis) was used in this experiment. Production yield was improved by DMAIC technique revealing the results as follows. 1) Defined Phase; The pre-cooking process of tuna caused weight loss. 2) Measure Phase; the time of pre-cooking process was an average 47 minutes which resulted in lowering tuna yield as 86.02 ±2.65% from the improving expected outcome as 90%. 3) Analysis phase; using cause and effect diagram showed that there were 2 causes namely excessing time in exhausting process and pre-cooking. 4) Improved phase; the exhausting time was set up similarly at 8 minutes for all batches. In addition, standard time for pre-cooking process was established which can reduce the pre-cooking time from averagely 47 minutes to 30 minutes. and 5) Control and follow-up steps (Control-Phase); the pre-cooking time and exhausting time were applied to this work. The results showed that the productivity increased from 86.02 ±2.65 % to 89.83 ±1.87% resulted in reducing raw material costs 208,539 baht per month or 2,502,468 baht per year
Seguimiento de la hidrolisis de las proteínas de Quinua, Arroz y Soya mediante espectroscopia FT-IR
Get PDFThe proteins that are subjected to hydrolysis processes increase their bioactive and functional properties, for this reason, in this work the protein hydrolysis was monitored by means of spectroscopy, to determine the structural changes that proteins undergo during hydrolysis. Enzymatic hydrolysis with endo / exoproteases was carried out on the three protein isolates, the enzymes used were Alcalase 2.4L and Flavorzyme® from the Sigma laboratory. The enzyme / substrate ratio was 5%; degrees of hydrolysis between 46% and 38.4% were obtained for Quinoa protein isolate and Rice protein isolate, respectively. Both follow-up of Quinoa protein isolate and Soy protein isolate enzymatic hydrolysis was 60 minutes with Alcalasa®2.5L and 120 minutes with Flavorzima®, with respect to Rice protein isolate, the established hydrolysis times were 60 minutes with Alcalase 2.4L and 20 minutes with Flavorzima®; Times longer than these, no significant differences were observed in the degree of hydrolysis. By way of comparison, the protein isolates and their hydrolysates were studied in the mid-infrared range (4000 cm-1 to 600 cm-1) to obtain information on the structure of the protein, for this, a technique was used deconvolution of the spectrum by means of the Fourier transform function. These spectra showed significant differences in the secondary structure of the protein, regarding the analysis of the areas, which were determined using a Gaussian function; the most favorable changes were mainly in the formation of b-sheet and b-turns structures.Las proteínas que son sometidas a procesos de hidrólisis aumentan sus propiedades bioactivas y funcionales, por ello, en este trabajo se realizó el seguimiento de la hidrólisis de proteínas mediante espectroscopia infrarroja de rango medio, para determinar los cambios estructurales que experimentan las proteínas durante la hidrólisis. La hidrólisis enzimática con endo / exoproteasas se llevó a cabo en los tres aislados proteicos, las enzimas utilizadas fueron Alcalase 2.4L y Flavorzyme® del laboratorio Sigma. La relación enzima / sustrato fue del 5%. Se obtuvieron grados de hidrólisis entre 46% y 38.4% para el aislado de proteína de quinua y el aislado de proteína de arroz, respectivamente. Tanto el seguimiento de la hidrólisis enzimática del aislado de proteína de quinua como del aislado de proteína de soja fue de 60 minutos con Alcalasa® 2.5L y 120 minutos con Flavorzima®, con respecto al aislado proteico de Arroz, los tiempos de hidrólisis establecidos fueron de 60 minutos con Alcalase 2.4L y 20 minutos con Flavorzima ®; tiempos mayores que estos, no se observaron diferencias significativas en el grado de hidrólisis. A modo de comparación, los aislados proteicos y sus hidrolizados se estudiaron en el rango del infrarrojo medio (4000 cm-1 a 600 cm-1) para obtener información sobre la estructura de la proteína, para ello se utilizó una técnica de deconvolución del espectro mediante la función de transformada de Fourier. Estos espectros mostraron diferencias significativas en la estructura secundaria de la proteína, con respecto al análisis de las áreas, las cuales fueron determinadas mediante una función gaussiana; los cambios más favorables se dieron principalmente en la formación de estructuras b-sheet y b-turns
