1. Chapter 12 Benefits of a Soy Lecithin Based Nanotechnology For the Animal and Human Food Industry Presenter : soo ji Yeon

2. Contents 1. Introduction 2. Technology for the Animal and Food Industries 1)Liposomes to Nanodispersions 2)Benefits of Nanodispersions 3)Targeting 4)Controlloed Release 5)Protection of Ingredients 6)Increased Bioavailability 7)Production and Economic Considerations 3. Conclusion

3. 1.Introduction Today, Animal and human food chemists are taking the technologies that were developed for the pharmaceutical industry and adapting them to their markets. One of these technologies involves a soy lecithin based technology. The strategy of this system is to a) Provide the encapsulated nutrient with protection against degradation in the GI tract. b) Prolong the nutrient’s transit time in the small intestine. c) Be small enough to aid and facilitate translocation of the nutrient across epithelial barriers.

4. The Small intestine is roughly 250m 2 The structure of the small intestine is similar to other regions of the digestive tube, but the small intestine incorporates three features which account for its huge absorptive surface area. 1.Introduction Small Intestinal Absorption

5. The extent of uptake through the absorbing membrane varies considerably depending on the particle size, charge, and chemical composition. The uptake of particles within the small intestine increases with decreasing particle size. Jani (1989) assessed the uptake of nanoparticles by rat intestines by monitoring the nanoparticles’ appearance in the systemic circulation and distribution into different tissues. = > Studies indicate that particles consisting of hydrophobic materials are more readily absorbed in the small intestines than hydrophilic particles.

6. Liposomes have been studies for years as drug carriers. Ex) deliver insulin by oral administration. Liposomes have very little capacity to carry lipophilic materials. The lipid bilayer of the liposome will only allow a payload of 1 to 2 percent lipophilic material. We can adapt the liposome technology to allow for higher lipophilic loads. -Additional ingredients can be added and ingredient ratios can be adjusted, resulting in nanoparticles that have interior lipophilic loads of 20 to 25 percent. 2.Technology for the Animal and Food Industries. 1)Liposomes to Nanodispersions.

7. The main structural component of liposomes is the phoshpolipid. In the pharmaceutical industry, Liposomes are produced using highly refined fractions of phosphatidylcholine, usually from an egg source. Soy lecithin is food grade source of these lipids. (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, minor phospholipids, and various glycolipids.) The nanodispersions have a lipophilic payload of 20 to 25 percent. similar physical characteristics to liposomes. 2.Technology for the Animal and Food Industries. 1)Liposomes to Nanodispersions. Nanodispersions also utilize phospholipids as the main structural component.

8. Soy lecithin nanodispersions certainly do not solve all the formulation chemists’challenges. Nanodispersions can be easily added to any water-based consumer product. Nanodispersions stay uniformly dispersed in the beverage for the shelf life of the product. Nanodispersions give the product formulator an alternative to using solubilizing agents for some ingredients. 2.Technology for the Animal and Food Industries. 2)Benefits of Nanodispersions. Nanodispersions may provide benefits.

9. 2.Technology for the Animal and Food Industries. 2)Benefits of Nanodispersions. Table is a partial list of the actives that have been successfully encapsulated in Nanodispersions.

10. 2.Technology for the Animal and Food Industries. 3)Targeting. Nanodispersions can also be targeted to specific substrates to aid in delivery of actives to the intended site. -much of this technology was originally conceived and practiced in the pharmaceutical field. In consumer products, this technology has been used extensively in the cosmetic field. -Binding nanodispersions to the skin helping water resiliency for encapsulated sunscreens.

11. 2.Technology for the Animal and Food Industries. 3)Targeting. The nanodispersions can also be modified to provide affinity to mucin-coated surfaces. Since the mouth and entire GI tract are mucin-coated, one could imagine numerous possibilities for this targeting technology.

12. 2.Technology for the Animal and Food Industries. 4)Controlled Release Nanodispersions also control the release of their encapsulated actives. -the mode of this release may vary depending on the conditions of the environment. For nutritional ingredients encapsulated and delivered orally, the mode of release from the nanodispersion is enzymatic degradation in the mouth from saliva and gastric acid degradation in the stomach. Volatile components, such as flavors and fragrances, may also be encapsulated in nanodispersions.

13. 2.Technology for the Animal and Food Industries. 4)Controlled Release The test antiperspirants were applied to human subject’s arms and compared by a standard sensory sniff test. The fragrance is released more slowly from the nanodispersions, which increases the fragrance perceptio n level for a longer period of time. time Fragrance level

14. 2.Technology for the Animal and Food Industries. 5)Protection of Ingredients Nanodispersions can protect a sensitive payload against the surrounding environment, such as PH extremes and other ingredient Encapsulating the fish oil into a nanodispersion does increase the protection of the oil against oxidation. Nanodispersion were used to protect nutrients believed to improve health and enhance immune function. Nanodispersion were added to the feed of these cattle to protect the nutrients in the rumen and facilititate a quicker passage of nutrients to the small intestines where they could be absorbed.

15. 2.Technology for the Animal and Food Industries. 6)Increased Bioavailability The potential for increased bioavailability of nutrients may be the most significant application of nanodispersions. Nanodispersions have the physical characteristics to be superior carriers of nutrients and nutraceuticals. -> They can aid in protecting the payload against the environment of the GI tract and in promoting the final absorption of nutrients in the small intestine.

16. 2.Technology for the Animal and Food Industries. 6)Increased Bioavailability Coenzyme Q 10 plays a key role in mitochondrial cell physiology and is known as a powerful systemic antioxidant. The study examined the digestive stability and absorption of coenzyme Q 10 from a variety of commercially available coenzyme Q10 products.

17. 2.Technology for the Animal and Food Industries. 6)Increased Bioavailability The amount of coenzyme Q 10 accumulated in the cells incubated with micelles generated during simulated digestion of the test products is shown.

18. 2.Technology for the Animal and Food Industries. 7)Production and Economic Considerations Soy lecithin based nanodispersions offer human and animal food/health markets a broad range of benefits. Chemists, in labs everywhere, can produce nanodispersions and other delivery systems that supply certain benefits. producing nanodispersions at a large enough scale with economical feasibility to supply the human food market, requires taking nanodispersion technology a step further.

19. Recently a lot of food in the field of nanotechnology, the nano-encapsulation is used. ” 3.Conclusion Encapsulation Food Flooring Paint Wallpaper Pharmaceutical Clothing Cosmetic

20. Studies confirming the benefits of nanodispersion technology and the benefits provided to manufacturers and their customers are ongoing. The industry eagerly awaits the completion and distribution of these findings. “ ” 3.Conclusion

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