Proline
Linda M. Castell, Samantha J. Stear (Nottingham), Louise M. Burke in Nutritional Supplements in Sport, Exercise and Health, 2015
Given the importance of proline in growth and wound repair, including the muscle hypertrophy of training, it has been proposed that proline may be conditionally essential. Indeed, proline has been marketed as a supplement for bodybuilders and weightlifters, and for recovery after strenuous exercise. However, while circulating proline concentrations decrease during burn injury, dietary supplementation with proline has no effect on plasma proline levels in such patients. Very few studies have looked directly at proline supplementation (Watford, 2008), although in patients with gyrate atrophy, supplements of up to 488mg.kg-1.d-1 are well tolerated. It is, however, not possible to make any claims about the safety or even effectiveness of proline supplements due to an almost complete lack of data (Garlick, 2004; Watford, 2008). Nogusa et al. (2014) observed an increase in time to exhaustion in mice given combined supplementation of carbohydrate, alanine and proline cf. maltodextrin alone. An alternative approach to increase proline availability would be to provide proline precursors (glutamine, ornithine, arginine; see relevant sections in book) as dietary supplements but again there is little evidence that these are effective in increasing proline synthesis (Barbul, 2008).
Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
Alan R. Hirsch in Nutrition and Sensation, 2023
The design that revealed glucose-conditioned preferences through avoiding immediate osmotic effects by the use of isotonic or hypotonic solutions, for example, no more than 5% glucose or 10% sucrose or maltose, or of the soluble starch product, maltodextrin, in which all the glucose molecules are bound to each other in short chains. A 10%, 35%, or even 50% solution of maltodextrin is hypotonic (in a version of that food product which contained only about 3% free glucose and 5% maltose). A stronger conditioned preference was seen for whichever strength of sweet taste was associated with the high concentration of maltodextrin (Experiments 12–14 in Booth, Lovett, and McSherry 1972; the key data are re-drawn here in Figure 12.2, right-hand three choices). When the stronger sweet taste was given to the more concentrated carbohydrate, the learned slope was steeper than the slope of the initial innate preference for the sweeter solution (data not shown here, cp. Figure 12.1).
Plain Water or Carbohydrate–Electrolyte Beverages
Flavia Meyer, Zbigniew Szygula, Boguslaw Wilk in Fluid Balance, Hydration, and Athletic Performance, 2016
Lightly sweetened beverages help improve beverage palatability (hedonic ratings such as liking and acceptability) and can increase voluntary drinking compared with water (Passe et al. 2000; Rolls 1994; Szlyk et al. 1989; Wilk and Bar-Or 1996). However, based on anecdotal accounts the desire for or palatability of a sweet beverage may decline during very prolonged exercise. The amount and type of carbohydrate impact the sweetness level of a beverage. Compared with sucrose (table sugar, relative sweetness rating of 100), solutions that contain crystalline fructose (rating of 180) or high fructose corn syrup (rating 105–130) have higher relative sweetness, whereas glucose (rating of 50–70) and maltose (rating 50) taste less sweet. Maltodextrin, especially those of a relatively long chain length of glucose units, and starch have very low sweetness levels (BeMiller 1992; Murray and Stofan 2001).
Resistant Maltodextrin and Metabolic Syndrome: A Review
Published in Journal of the American College of Nutrition, 2019
Junaida Astina, Suwimol Sapwarobol
Resistant maltodextrin is produced by debranching the starch structure. Several sources of starch, such as corn, wheat, potato, and tapioca, are used as raw material to produce resistant maltodextrin (12,13). Modification of the starch structure causes resistance to the carbohydrate digestive enzyme. There are several steps in producing resistant maltodextrin. The first step is the dextrinization of moistened starch with acid at 140 to 160 °C, followed by hydrolysis with amylases (14). Hydrolysis at high temperature, with the addition of acid/enzymes, breaks the α-1,4 and α,1-6 glucosidic linkage and generates new aldehyde groups that will be bound to -OH groups of glucose at random positions resulting α,1-2, α,1-3, and other linkages which are indigestible by carbohydrate digestive enzymes (13). The next step is the filtration process to remove the glucose content, followed by decolorization using active carbon and deionization by ion-exchange resin. Last, the resistant maltodextrin will be spray-dried, weighed, and packaged (14).
Novel drug delivery systems of β2 adrenoreceptor agonists to suppress SNCA gene expression and mitochondrial oxidative stress in Parkinson’s disease management
Published in Expert Opinion on Drug Delivery, 2020
Piyong Sola, Praveen Krishnamurthy, Pavan Kumar Chintamaneni, Sai Kiran S.S Pindiprolu, Mamta Kumari
The glucose consumption of the brain accounts for about 30% of the total body glucose consumption. The movement of glucose from the blood into the extracellular space of the brain is facilitated by Glucose Transporter-1 (GLUT-1), expressed on the endothelial cells of BBB. Glycoconjugate liposomes, therefore, can be used for drug transport through the BBB [70]. Maltodextrin is a polysaccharide that is innocuous to human health and mostly used in food and beverage products. It is hydrophilic, biocompatible, and, when attached to the liposome surface, it will increase the stability and brain bioavailability. Carboxymethylated maltodextrin conjugated DSPE-PEG(2000) Amine (1,2-distearoyl-sn-glycero-3-phosphoethanolamine-N-[amino(polyethylene glycol)-2000]) liposomes were successfully used to improve the brain delivery of levodopa [71]. A significant drawback of the direct coupling of proteins to the liposome surface is the observation that the PEG chains may have a strong shielding effect that prevents the interaction between the bound receptor ligand and its receptor
Green coffee nanoparticles: optimisation, in vitro bioactivity and bio-release property
Published in Journal of Microencapsulation, 2020
Nivas Manohar Desai, Joseph Gilbert Stanley, Pushpa S. Murthy
In the recent past, encapsulation technique has emerged as an efficient delivery system and also been successfully applied in food and pharma. In food industries, encapsulation is being targeted to improve the bioavailability of poorly soluble phytocompounds. They also help to modify targetability, slow release property and stability of the substances. Upon intake, the nonencapsulated material in the fortified foods get adhered to the mucosa of GIT and then transported to body via circulation. This will help for prolonged therapeutic effect of nutraceuticals at their specific target site. Nanoencapsulation helps in the protection of sensitive food ingredients and bioactive pharmaceuticals component from adverse environmental circumstances, obliteration of incompatibilities, solubilisation or facade of obnoxious taste or odor (Meliana et al.2017). Carrier material shields a bioactive core material from unfavourable constraints like oxidation, pH, and enzymatic degradation. Nanocarriers provide surface area; enhance solubility and bioavailability (Weiss et al.2009). For such entrapment purposes, polymers such as proteins, lipids, carbohydrates can serve as a wall material/carrier material pivot on the characteristics of the substance to be encapsulated. Maltodextrin is a polysaccharide and one of the prime encapsulation agents widely used due to its non-toxic, biocompatibility, biodegradability, water holding and gel-forming ability (Lavelli et al.2016). Hence, statistical optimisation of the core and wall material to establish high efficiency and yield was explored out by Response surface methodology (RSM).