Generation of Monodisperse Protein Nanoparticles by Electrospray Drying

1998 ◽  
Vol 550 ◽  
Author(s):  
A. Gomez ◽  
D. Bingham ◽  
L. de Juan ◽  
K. Tang

AbstractThe feasibility of producing relatively monodisperse and biologically active protein particles by electrospray drying is demonstrated. The process entails dissolving dry powder in an electrosprayable solution. The solution is then dispersed and, after solvent evaporation, dry residues can be collected on suitable deposition substrates. The process was demonstrated in the case of insulin. Particles were sized visually, using a scanning electron microscope (SEM), and aerodynamically, using an inertial impactor. When electrosprays of nearly saturated solutions were operated in the stable cone-jet mode, impactor data showed that the particle average aerodynamic diameter ranged from about 88 to 110 nm in diameter and the distributions were quasi-monodisperse with relative standard deviation estimated at approximately 10%. SEM observations for the same conditions showed average particle dimensions ranging from 98 to 117 nm, with predominantly doughnut shapes. Smaller particles can be generated by decreasing the insulin concentration and/or by spraying smaller liquid flow rates. The biological activity of the electrospray-processed insulin samples was confirmed by comparing binding properties on insulin receptors against a control sample. Although the maximum production rate for monodisperse insulin nanoparticles from a single cone-jet is low, at about 0.23 mg/hour, overall production can be increased by multiplexing the device with microfabrication techniques.

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 708
Author(s):  
Żaneta Binert-Kusztal ◽  
Małgorzata Starek ◽  
Joanna Żandarek ◽  
Monika Dąbrowska

Currently, there is still a need for broad-spectrum antibiotics. The new cephalosporin antibiotics include, among others, ceftobiprole, a fifth-generation gram-positive cephalosporin, active against Staphylococcus aureus methicillin agonist (MRSA). The main focus of the work was to optimize the conditions of ceftobiprole qualitative determination and to validate the developed procedure according to ICH guidelines. As a result of the optimization process, HPTLC Cellulose chromatographic plates as a stationary phase and a mixture consisting of ethanol:2-propanol: glacial acetic acid: water (4:4:1:3, v/v/v/v) as a mobile phase were chosen. The densitometric detection was carried out at maximum absorbance of ceftobiprole (λ = 232 nm). Next, the validation process of the developed procedure was carried out. The relative standard deviation (RSD) for precision was less than 1.65%, which proves the high compatibility of the results, as well as the LOD = 0.0257 µg/spot and LOQ = 0.0779 µg/spot values, which also confirm the high sensitivity of the procedure. The usefulness of the developed method for the stability studies of ceftobiprole was analyzed. Study was carried out under stress conditions, i.e., acid and alkaline environments, exposure to radiation imitating sunlight and high temperature (40–60 °C). It was found that cefotbiprole is unstable in an alkaline environment and during exposure to UV-VIS radiation. Moreover, the lipophilicity parameter, as a main physicochemical property of the biologically active compound, was determined using experimental and computational methods.


Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.


Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 842
Author(s):  
Anna Jakubczyk ◽  
Monika Karaś ◽  
Piotr Stanikowski ◽  
Beata Rutkowska ◽  
Magdalena Dziedzic ◽  
...  

The aim of the study is to characterise biologically active hydolysates and peptide fractions obtained from vacuum-packed string beans (Phaseolus vulragis L.) (PB). Unpacked beans were a control sample. The influence on human squamous carcinoma cell line SCC-15 (ATCC CRL-1623) was determined. Packed bean (PB) and unpacked bean (UB) extracts were found to exert no effect on the tongue squamous carcinoma cells. The results of the study indicated that the packing process contributed to the retention of protein, soluble dietary fibre, and free sugar (2.36, 3.5, and 1.79 g/100 d.m., respectively). PB was characterised by higher antioxidant activity (expressed as neutralisation of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH·) free radicals) as well as Fe2+ chelation and reducing power (IC50 = 54.56, 0.46, 3.85 mg mL−1; 0.088 A700/peptide content, respectively) than the UB samples before hydrolysis. The hydrolysis process enhanced these properties. The IC50 value of lipase and α-amylase inhibitory activity of the hydrolysates obtained from UB was reduced. The PB and UB fractions exhibited a certain level of antimicrobial activity against S. aureus and E. coli. Candida albicans were not sensitive to these peptide fractions.


Author(s):  
Ilze Grāmatiņa ◽  
Sanita Sazonova ◽  
Zanda Krūma ◽  
Līga Skudra ◽  
Līga Prieciņa

Abstract Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.


2021 ◽  
Vol 3 (3(59)) ◽  
pp. 46-49
Author(s):  
Kateryna Kasabova ◽  
Nataliа Shmatchenko ◽  
Aleksey Zagorulko ◽  
Andreii Zahorulko

The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. Pastille are becoming more and more popular in the world for all segments of the population. Usually, the main ingredients for their manufacture are fruit raw materials, a structurant and egg white, therefore, the products contain practically no fat and have a low calorie content. It is proposed to replace 75 % of traditional applesauce in the recipe with a multicomponent fruit and berry paste made from apples, cranberries, hawthorn. It was found that such a composition makes it possible to obtain products with an increased content of pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins and flavonols. The work is aimed at studying the application of the principles of qualimetry to determine a complex indicator of the quality of pastille For this, the organoleptic and physicochemical indicators of the quality of the developed pastille were taken from previous studies and the chemical composition was determined and the content of biologically active substances was calculated relative to the average daily human need. The content of pectin substances in new products increases 1.7 times and satisfies the average daily human need by 18.2 %. The content of ascorbic acid is 4.2 times higher, which is 20.5 % of the average daily human need, and polyphenols 3.2 times higher – 579.0 %. The data obtained make it possible to consider the developed product functional. The next step was to determine the complex indicator of products by the qualimetric method. For a more complete disclosure of product properties, a structure of pastille quality indicators has been developed – a «tree of properties». Thus, the comprehensive assessment of the quality of the control sample corresponds to the indicator «good» (0.66), while the integrated assessment of pastille with multicomponent paste corresponds to the indicator «very good» (0.98). On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control.


Author(s):  
Polukhina T.S.

On the territory of the Russian Federation, about 80 species grow, both wild-growing and cultivated, plants of the genus sage Salvia L. family Lamiaceae. In scientific and folk medicine, they are widely used as anti-inflammatory, antimicrobial, expectorant and antispasmodic agents for the treatment and prevention of the upper respiratory tract, dentistry. However, many plant species of the genus Salvia L. are not yet sufficiently studied and are not in demand for medical use. In this regard, the problem of finding new plant species of the genus Salvia L., expanding the raw material base and developing highly effective drugs based on them, is quite urgent. Of scientific interest is a Salvia stepposa L., which grows in the Astrakhan region. To date, there is limited information in the literature about the chemical composition and quantitative content of some biologically active substances (BAV) of this plant. As a result of the experiment, a spectrophotometric technique for quantifying the sum of flavonoids in terms of rutin in the leaves of steppe sage harvested in the Astrakhan region was developed. Validation of the proposed methodology on indicators: correctness, convergence, reproducibility, specificity, linearity. The error of the single determination with 95% probability did not exceed ± 3.25%, the relative standard deviation did not exceed 3%. The content of the sum of flavonoids in terms of rutin ranged from 5.72 to 5.82%. Thus, the developed methodology can be recommended for inclusion in the FS project «Salvia stepposa L. leaves».


Author(s):  
Amruta Papdiwal ◽  
Kishor Sagar ◽  
Vishal Pande

Poor water solubility and slow dissolution rate are major issues for the majority of upcoming and existing biologically active pharmaceutical compounds. Nateglinide is Biopharmaceutical Classification System Class-II drug that has low solubility and high permeability. The purpose of the present study was to improve the solubility and dissolution rate of Nateglinide by the preparation of nanosuspension by the nanoprecipitation technique. Nateglinide nanosuspension was evaluated for its particle size, in vitro dissolution study, and characterized by differential scanning calorimetry and scanning electron microscopy. The optimized formulation showed an average particle size of 207 nm and zeta potential of -25.8 mV. The rate of dissolution of the optimized nanosuspension was enhanced by 83% in 50 min relative to micronized suspension of nateglinide (37% in 50 min). This improvement was mainly due to the formulation of nanosized particles of Nateglinide. Stability study revealed that nanosuspension was more stable at room temperature and refrigerator condition with no significant change in particle size distribution. These results indicate that the nateglinide loaded nanosuspension may significantly improve in vitro dissolution rate and thereby possibly enhance the onset of therapeutic effect.


2022 ◽  
Vol 12 (2) ◽  
pp. 555
Author(s):  
Agnieszka Kita ◽  
Martyna Kołodziejczyk ◽  
Anna Michalska-Ciechanowska ◽  
Jessica Brzezowska ◽  
Katarzyna Wicha-Komsta ◽  
...  

The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were blanched (1–5 min at 80–90 °C) and then fried (155–175 °C). The control sample was comprised of crisps that were not blanched. The fat content and color parameters were determined in crisps, while in defatted samples, the following were determined: the content of total polyphenols; antioxidant capacity, measured by the ability to scavenge the ABTS•+ radical cations (TEAC ABTS) and by the FRAP method; and the level of fluorescent intermediary compounds (FICs) and browning index (BI), as indicators of the progress of the Maillard reaction. The content of kynurenic acid (KYNA) was examined in the raw material, in slices, in the water after blanching and in the crisps. Blanching affected the fat absorption, with time being more critical than temperature. The color of crisps from yellow flesh potatoes after blanching lightened, while the color in the purple samples darkened. The content of total polyphenols was higher in purple crisps. Increasing the temperature and shortening the time of blanching increased the polyphenol content and the antioxidant capacity. Blanching decreased the level of FICs, while frying increased FICs. Higher BI values characterized the crisps from cv. Provita. Blanching reduced BI values by 50%, while frying at highest temperature increased these values. The content of KYNA in purple potatoes was almost three times higher than in yellow ones. Blanching and frying decreased the KYNA content in potatoes and fried crisps.


Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3522 ◽  
Author(s):  
Srisongkram ◽  
Weerapreeyakul

The intracellular drug concentration is needed for determined target exposure at the site of action regarding its pharmacological action and adverse effects. Sesamol is an antiproliferative molecule from Sesamum indicum with promising health benefits. We present a method for measuring the intracellular sesamol content using reverse-phase HPLC with a UV diode array in melanoma cells. Sesamol was completely resolved by isocratic elution (4.152 ± 0.008 min) with methanol/water (70%, v/v) through a 30 °C, 5-µm C-18 column and detection at 297 nm. The present assay offers high sensitivity, fast elution, and an accurate and linear nominal concentration range of 10–1000 ng/mL (R2 = 0.9972). The % accuracy of the sesamol quality control sample was −3.36% to 1.50% (bias) with a 0.84% to 5.28% relative standard deviation (RSD), representing high repeatability and high reproducibility. The % recovery was 94.80% to 99.29%, which determined that there was no loss of sesamol content during the sample preparation. The validated method was applied to monitor intracellular sesamol concentration after treatment from 5 min to 24 h. The remaining intracellular sesamol content was correlated with its antiproliferative effect (R2 = 0.9483). In conclusion, this assay demonstrated low manipulation, quick elution, and high sensitivity, precision, accuracy, and recovery, and it was successfully applied to the quantification of sesamol in target cells.


2021 ◽  
Vol 295 (2) ◽  
pp. 239-244
Author(s):  
Artem ANTONENKO ◽  
◽  
Tetiana BROVENKO ◽  
Olena VASILENKO ◽  
Yuliia ZEMLINA ◽  
...  

The purpose of this research is to substantiate and develop the technology of vegetarian cold snacks “VegoShuba”. The object of the study is the technology of salad with the addition of nori leaves, Adyghe cheese, sour cream, asafetida and dried fruits “VegoShuba”. The article substantiates the expediency of using nori leaves, Adyghe cheese, vegetarian mayonnaise, chia seeds, asafetida and dried fruits (prunes and dried apricots) in the technology of vegetarian salad “VegoShuba”. On the basis of technological developments the technology of vegetarian salad “VegoShuba” is developed. The paper presents the results of research on quality indicators and calculates the chemical composition of the developed dish. During technological tests in the prototypes, herring was replaced with nori leaves, eggs – with Adygea cheese, mayonnaise – with sour cream with turmeric and black salt. The optimal amount of chia seeds, Adyghe cheese, asafetida and dried fruits was determined by organoleptic evaluation. After a study of organoleptic characteristics, it was determined that the highest organoleptic evaluation was obtained by experiment with the addition of chia seeds – 0.2 g, asafetida – 0.2 g, prunes – 3 g and dried apricots – 3 g. Analyzing the chemical composition of the vegetarian analogue of the classic dish “Herring under a fur coat” it is possible to observe considerable increase in the content of nutrients. Based on the analysis of the daily nutrient requirements of VegoShuba salad, there is an increase in the satisfaction of daily nutrient requirements, with the exception of vitamin B12. This dish can be recommended in the appropriate restaurants. Taking into account the research and calculations, a model of the quality of the developed dish was built, it reflects the percentage of nutrients in salads to the daily intake. Summarizing the results, we can conclude that the developed dish “VegoShuba” using nori leaves, Adyghe cheese, sour cream, chia seeds, asafetida and dried fruits in certain quantities have compared to the control sample increased biological value due to the variety of ingredients that have composition of biologically active substances and valuable nutrients, so it is a worthy alternative in vegetarian cuisine. The developed dish “VegoShuba” can be recommended for implementation in restaurants of Ukraine.


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