Informa UK LimitedActa Medica Okayama0737-39374222023Flavor retention characteristics of amorphous solid dispersion of flavors, prepared by vacuum-foam- and spray-drying under different conditions227237ENYunaNittaDepartment of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama UniversityHarunaSatoDepartment of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama UniversityRinaYamamotoDepartment of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama UniversityHiroyukiImanakaDepartment of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama UniversityNaoyukiIshidaDepartment of Chemical Engineering and Material Sciences, Faculty of Science and Engineering, Doshisha UniversityKoreyoshiImamuraDepartment of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama UniversityWe investigated the powderization of flavoring substances, using an amorphous solid dispersion (ASD) technique, in which hydrophobic molecules are separately embedded in a water-soluble carrier matrix. Six flavors, five carrier forming materials (polyvinylpyrrolidone/disaccharides), two solvents (methanol/ethanol) and two drying methods (vacuum-foam-/spray-drying) were employed. The drying conditions for the two drying processes were first examined, and under the optimal drying conditions, various flavor-carrier combinations and compositions of ASD samples were prepared and their flavor retention after drying and during storage under a vacuum were compared. Results demonstrated that flavor loss during drying and storage was minimized when the material was vacuum-foam-dried with polyvinylpyrrolidone. Vacuum-foam-drying in the presence of -maltose or palatinose also resulted in a greater retention of flavor during drying and storage than a typical O/W emulsification-based powderization. These findings suggest that the ASD-based powderization of flavoring materials is a feasible alternative to the currently used produces.No potential conflict of interest relevant to this article was reported.ElsevierActa Medica Okayama0260-87742922021Crystallization characteristics of amorphous trehalose dried from alcohol110325ENTakanariSekitohDivision of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama UniversityTakashiOkamotoDivision of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama UniversityAkihoFujiokaDivision of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama UniversityTomohikoYoshiokaGraduate School of Interdisciplinary Science and Engineering in Health Systems, Okayama UniversityShinjiTeruiGraduate School of Interdisciplinary Science and Engineering in Health Systems, Okayama UniversityHiroyukiImanakaDivision of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama UniversityNaoyukiIshidaDivision of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama UniversityKoreyoshiImamuraDivision of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama UniversityTrehalose forms a glass that can be used to preserve labile substances under desiccation. The crystallization characteristics, namely crystallization temperature (Tcry) and isothermal crystallization behavior of amorphous trehalose, dried from alcohol (methanol, ethanol), was analyzed and the results were compared with those for the amorphous trehalose freeze-dried from water. The use of alcohol as a solvent lowered the Tcry from 184 } 6 C for the case of an aqueous solvent to 103 } 5 C/methanol and 120 } 8 C/ethanol. The formation of multiple forms of crystals and partial melting were suggested by the thermal analysis. Isothermal crystallization experiments showed that the alcohol-originated amorphous trehalose was eventually exclusively converted into -form crystals. The induction period (tind) before the start of isothermal crystallization was markedly shortened when alcohol was used as the solvent compared to water. The tind values for various amorphous sugar samples including the alcohol-originated ones could be correlated with difference between Tcry and the sample temperature.No potential conflict of interest relevant to this article was reported.Faculty of Engineering, Okayama UniversityActa Medica Okayama1349-6115442010Effects of the Cultivation Method on the Characteristics or Gene Expression Profiles of Aspergillus oryzae Using mCD or DPY Media7383ENHiroyukiImanakaSoukichiTanakaBinFengKoreyoshiImamuraKazuhiroNakanishi10.18926/19962We used modified Czapek-Dox (mCD) or dextrin-peptone-yeast extract (DPY) media to cultivate a filamentous fungus, Aspergillus oryzae IAM 2706 by three different cultivation methods, i.e., shaking-flask culture (SFC), agar-plate culture (APC), and membrane-surface liquid culture (MSLC), to identify the differences in cultivation behaviors and gene transcriptional profiles. The fungi cultivated by APC or MSLC secreted a greater number of different proteins/enzymes in larger quantities compared with fungi cultivated by SFC, particularly when DPY medium was used. In particular, the amounts of protease secreted by fungi cultivated via MSLC or APC were much greater compared with SFC. When mCD medium was used, -amylase activity was barely detectable in all cultures while the activity was detected in MSLC and APC in a quantity that was several times higher than that in SFC using DPY medium. SDS-PAGE analysis and N-terminal amino acid sequences confirmed 6 proteins in the culture supernatants when DPY medium was used. Among these proteins oryzin (an alkaline protease) and -amylase were detected at much higher levels in APC and MSLC compared with SFC, which was consistent with
the measured activity of the secreted enzymes. However, when mCD medium was used, only oryzin was detected in significant amounts in MSLC and APC. Microarray analyses of the fungi cultivated by SFC, APC or MSLC using either mCD or DPY media indicated that the gene transcriptional profile of the MSLC sample was similar to that of the APC sample but different from that of the SFC sample. When mCD medium was used, most of the genes that were up-regulated 10-folds or greater in the MSLC sample relative to the SFC sample were unknown or predicted proteins. Transcription of the oryzin gene was only slightly up-regulated in the MSLC sample while transcription of the -amylase gene was slightly down-regulated. On the other hand, when DPY medium was used, many known genes including the oryzin gene were up-regulated in the MSLC sample versus the SFC sample.No potential conflict of interest relevant to this article was reported.