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	1. Influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology
	MA Xiaojuan,GAO Jinyan,TONG Ping,YANG Hui,ZU Qinqin,CHEN Hongbing
	Food Science and Technology 12 September 2013
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	Abstract:The objective of this study was to investigate the influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology. Single factor tests were conducted to determine the main influential factors and the better ranges of parameters for response surface. We designed one model for optimization to reduce antigenicity of ovalbumin after glycation, and another model to increase its antigenicity. Nevertheless, model for optimization to reduce the antigenicity could not be used to navigate the response surface methodology. Model to increase antigenicity of ovalbumin showed that the optimal condition was achieved at 60℃, pH 6.87 and ovalbumin concentration of 0.11 mg/ml. Under these reaction parameters the antigenicity of ovalbumin was determined to be 124.037% that of the untreated ovalbumin. Verification experiment showed the antigenicity to be 121.746%, and no significant (p > 0.05) difference was noted compared to the theoretical predicted value. Temperature had the greatest effect on the antigenicity of ovalbumin, while pH and ovalbumin concentration influenced ovalbumin antigenicity to a lesser extent. Well-controlled Maillard reaction between ovalbumin and glucose is an efficient approach to reduce antigencity of ovalbumin, and the antigenicity could also be increased for different usage purposes.
	TO cite this article:MA Xiaojuan,GAO Jinyan,TONG Ping, et al. Influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology[OL].[12 September 2013] http://en.paper.edu.cn/en_releasepaper/content/4559763


	2. Investigation of the Absorption Mechanism of Ginsenoside Compound K and Its Fatty Acid Ester Prodrugs Using Caco-2 Cell Monolayers Model
	Zhu Xuemei,Zhang Bing,Luo Ting,Hu Jiangning,Li Hongyan,Deng Zeyuan
	Food Science and Technology 31 July 2013
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	Abstract:Ginsenoside compound K (CK) is a bioactive compound with poor oral bioavailability due to its high hydrophilic polarity. In contrast, its novel lipophilic ester prodrugs, the butyl and octyl ester of CK (CK-B and CK-O), have excellent oral potency. The aim of this study was to examine the transport mechanisms of CK and its lipophilic ester prodrugs (CK-B and CK-O) using human Caco-2 cells. Results showed that CK had a low permeability coefficient (8.65±0.17×10-7 cm/s) for AP to BL transport over 10-50 μM, while the transport rate for AP to BL flux of CK-B (29.70±1.45×10-7 cm/s) and CK-O (28.39±1.72×10-7 cm/s) were significantly greater than that of CK. Furthermore, the major transport mechanism of CK was passive transcellular diffusion with active efflux mediated by P-gp involved, whereas CK-B and CK-O were not the substrate of efflux pump. These results suggested that improving the lipophilic of CK by acylation can increases the transport across Caco-2 cells significantly.
	TO cite this article:Zhu Xuemei,Zhang Bing,Luo Ting, et al. Investigation of the Absorption Mechanism of Ginsenoside Compound K and Its Fatty Acid Ester Prodrugs Using Caco-2 Cell Monolayers Model[OL].[31 July 2013] http://en.paper.edu.cn/en_releasepaper/content/4551903

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