Effect of goji berry on the formation of extracellular senile plaques of Alzheimer\u27s disease

BACKGROUND: Alzheimer\u27s disease (AD) is the most common neurodegenerative disease and a major source of morbidity and mortality. Currently, no therapy nor drug can cure or modify AD progression, but recent studies suggest that nutritional compounds in certain foods can delay or prevent the onset of AD. Diets with high antioxidants is one of the examples which is believed to influence AD pathogenesis through direct effect on amyloid beta levels. Compared to other fruits and vegetables, goji berry (GB) has high levels of polyphenolic substances with antioxidant activities which have shown some positive effects on cognitive function while its mechanism on neuroprotection is yet to be explored. We investigated whether GB would decrease the quantity of amyloid beta in cell culture model of AD. OBJECTIVE: To assess the protective effects of GB against amyloid beta toxicity in M17 cells using different techniques. METHODS: Goji berry powder (GBP) at different concentrations was treated with 20 μM amyloid beta-induced neuronal cells. MTS assay (3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxy-phenyl)-2-(4-sulfophenyl)-2H-tetrazolium), bicinchoninic acid (BCA) assay, Western blot analysis, enzyme-linked immunosorbent assay (ELISA) and atomic force microscopy (AFM) were performed to identify how GB affected amyloid beta. RESULTS: MTS assay indicated that GBP significantly increased cell viability up to 105% when GBP was at 1.2 μg/ mL. Western blot showed significant reduction of amyloid beta up to 20% in cells treated with 1.5 μg/ mL GBP. GBP at 1.5 μg/ mL was the most effective concentration with 17% reduction of amyloid beta in amyloid beta-induced neuronal cells compared to control (amyloid beta only) based on ELISA results. AFM images further confirmed increasing GBP concentration led to decreased aggregation of amyloid beta. CONCLUSION: GB can be a promising anti-aging agent and warrants further investigating due to its effect on reduction of amyloid beta toxicity

Modern approaches to lactose production

This chapter reviews recent improvements in the purifi cation and crystallisation of lactose from whey. The properties of lactose and traditional methods of manufacture are discussed, within this framework methods for whey and permeate pretreatments are examined including; calcium precipitation, nanofi ltration, ion exchange, electrodialysis, adsorptive decolourisation and ion exclusion chromatography. The fundamentals of lactose crystallisation are explored together with the impact of impurities on lactose crystal growth rate, purity, shape and size distribution. Innovations in lactose crystallisation and specialised pharmaceutical products are discussed including spray dried and anhydrous lactose, and dry powder inhalers. Post handling, separation, washing, milling and drying and impacts on lactose quality are described. Finally standards for hygiene and quality control of lactose manufacture, applications and functionality of lactose are covered in the last part of this chapter

Status and prospects for cleaner production in the dairy food industry

Cleaner Production is a preventative approach to environmental management encompassing eco-efficiency, waste minimisation and pollution prevention, enabling ecologically sustainable manufacture protecting both profits and the environment. Cleaner Production is achieved by employing waste minimisation techniques, which can include improved housekeeping, recycling process material, by-product and waste recovery, and changes in process technology. There are examples of the application of each of these techniques in the dairy industry. This paper outlines the benefits of companies networking to achieve economies of scale to increase profitability with better environmental outcomes. Such opportunities are ready to be exploited using currently available technology, enabling sustainable development for the future dairy industry in Australia

Pharmaceutical lactose : a new whey with no waste

The Australian dairy industry produced 3.3 million tonnes of whey in 2002/03, yet converted only half of this into saleable products, with the remainder disposed, risking environmental problems rather than maximising returns (Dairy Australia 2003). Arising from Australia's continuing problems with whey disposal, research was commenced into whey processing with the objective to develop an integrated lactose process that minimised waste, reduced costs and maximised by-product utilisation, while producing a commercially viable and high-value product. The basis of the new process was the use of ion exclusion chromatography to separate and purify lactose, increase yields and reduce the effluent problems usually associated with traditional processes. The chromatographic separation was optimised to maximise yield and throughput, then integrated with the unit operations upstream and downstream to further maximise yield and throughput. Further work was done to evaluate the by-products of each operation, developing procedures for their reuse within the process to yield high-value by-products, including pharmaceutical-grade lactose, purified water, soluble whey minerals and high calcium supplements. The end result is a fully integrated food process that achieves zero discharge by waste minimisation and by maximising the profits from whey

Blue sky to stainless steel : commercialisation of a new dairy process

The patented process produces a highly purified lactose at a yield of 90% from whey permeate. The liquor can be used; in infant formula manufacture without the need for redissolving dried lactose with heat and purified water; or for the production of lactose crystals (<0.01% ash) without mother liquor waste. Due to the purity of the liquor, the lactose can be crystallised to meet customer specifications for particle size and shape

Nanofiltration for recovery of spent ion exchange brines

Nanofiltration has been successfully applied to the recovery of spent anion exchange brines but not yet for spent cation exchange brines. Polymeric nanofiltration membranes have ionisable carboxyl and amine functional groups and tend to carry a negative surface charge at neutral pH, which actively rejects multivalent anions (such as colourants, phosphates and citrates). However, the amphoteric nature of polymeric nanofiltration membranes should permit the manipulation of surface charge by pH, to control the rejection characteristics of the membrane. Experiments on calcium rejection as a function of pH, brine concentration, calcium concentration and anion composition using commercially available nanofiltration membranes have shown that calcium rejection was highest at acidic pH, but was adversely affected by high brine concentration and elevated calcium concentrations due to charge shielding of the membrane. Diafiltration of the feed was explored to minimise these effects and maximise monovalent cation recovery. Developments of new membranes accentuating the amphoteric nature of polymeric nanofiltration membranes should permit the manipulation of surface charge by pH, to control the rejection characteristics of the membrane and enable development of further applications

Evidence for the role of dairy minerals and lactose in enhancing intestinal health

Lactose, magnesium and calcium, at the levels found in milk, were investigated to elucidate their influence on the functioning of the intestine. Two in-vitro models of the intestine incorporating Caco-2 cell monolayers were applied to examine the effect of these treatments on intestinal barrier function and nutrient transport. Intestinal barrier function was measured by change in epithelial electrical resistance. Transcellular uptake of calcium, magnesium and phosphorus of the intestinal cells at 100 minutes was determined by ICP-AES. The magnesium treatment increased monolayer resistance by 42 ohms at 1 minute, which was sustained for 100 minutes (±10 ohms). The magnesium treated cells had significantly higher calcium uptake, (+58%) compared to the glucose control. The calcium treated monolayer peaked in resistance at 40 ohms at 10 minutes declining thereafter. The glucose control peaked at 12 ohms at 1 minute then declined. The calcium treated cells had a transcellular mineral profile identical to the control. The lactose treated cells had sustained increase in resistance reaching 27 ohms at 100 minutes with a significantly higher phosphorus uptake, (+12%) compared to the glucose control. These results help elucidate the action of dairy components on the functioning intestinal cell and monolayer. Highlighted is the role of lactose whose rate-limited hydrolysis results in gradual release of saccharides to the intestine, causing minimal impact on permeability in contrast to the glucose control. This work further demonstrates Caco-2 cell models are useful tools that may be used to assist in the formulation of functional foods

Dynamic modelling optimisation and control of lactose crystallisations : comparison of process alternatives

A general technique is derived to formulate and solve the dynamic optimisation problems for crystallisation, in order to re-evaluate the growth rate correlations and search for the optimal cooling and heating strategies (evaporative mode only). The dynamic model of a process making α-lactose monohydrate is first revised for these operations using seed crystals: batch cooling, semi-batch cooling and heating, and continuous cooling. Experiments are conducted in 2 and 20 L crystallisers under various seeding, cooling and heating strategies to evaluate the constants in the power law function, which correlates the growth rate of the particles with supersaturation. Using a nonlinear least square method, the best curve fitting of experimental data to the model yields G = 0.007T(100(xα/xw) − solα)2.7. The value of n = 2.7, which is applicable to all operations investigated in the study. The value of k however, must be estimated for selected seeding and cooling strategies, and most importantly for the type of syrup fed to the crystalliser. Using k = 0.007 in simulations and experiments of jet-milled seeds at 1.5% seeding ratio, the experimental results agreed well with predictions before the growth became slow. A semi-batch is slightly faster than a batch process and evaporative semi-batch is much faster than cooling operation but is more difficult to control. The performance of a cooling and seeding run in continuous mode is simulated. The system reached steady state after seven residence times but the predicted particle size could only be stabilised after 100 h. The developed methodology can be applied to the crystallisation of many other substances but is not limited to the food or dairy industries

Temperature control strategies for batch crystallisation : dynamic optimisation and experimental approaches

The relevant advantages of seeding versus self-nucleating operation in commercial batch cooling crystallisation have been debated for many decades, especially in the Australian dairy industry. Auto-nucleated batch crystallisation is still commonly practised in the industry because it can be initiated at the highest possible supersaturation above the Secondary Nucleation Threshold (SNT) concentration. The focus of this paper is to use α lactose monohydrate as a case study to develop the optimal cooling strategies for initial supersaturation well above the SNT concentration. Dynamic optimisation, previously performed on the batch model to find the cooling temperature profile for pure lactose syrup at 39° Brix, 60° C, was revised for a pure concentrated feed at 48° Brix, 60° C with a condition that the solution supersaturation was not constrained. A new approach was developed, treating the initial equivalent diameter as an optimised variable to re-evaluate the growth rate constant of crystals, using the same nonlinear least square method applied for low concentrated syrup. With the new approach, the models closely predict the crystallisation performance of pure lactose syrup in self-nucleated and seeded batches. The prediction is not as good for impure lactose syrup due to the non-lactose impurities. Seeded batch cooling crystallisation gives better control of crystal size within the desired range than auto-nucleated batches for pure and impure feeds

Dynamic modelling and simulation of lactose cooling crystallisation : from batch and semi-batch to continuous operations

The focus of this work is to revise for semi-batch and continuous operations, the model equations of a seeded batch cooling crystallisation of α-lactose monohydrate. A case study of evaporative semi-batch operation is also included for reference as models of cooling and heating are not much different. In order to achieve the highest yield, dynamic optimisations must be performed on these models to get optimal cooling, feeding and heating (for evaporative mode only) strategies. Applying these strategies in bench scale experiments shows that models of batch and semi-batch work well before the growth becomes slow. Semi-batch is slightly faster than batch and evaporative semi-batch is ten times faster than cooling but is more difficult to control. The performance of a cooling and seeding run in continuous mode is simulated. The system reaches steady state after seven residence times but the predicted particle size could not be stabilised and continued to increase up to one hundred hours. A plug flow reactor is being studied instead of a continuous stirred tank reactor to close the mass and population balances