scholarly journals Effect of Membrane Surface Modification Using Chitosan Hydrochloride and Lactoferrin on the Properties of Astaxanthin-Loaded Liposomes

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 610 ◽  
Author(s):  
Mengdan Qiang ◽  
Xiao Pang ◽  
Dexue Ma ◽  
Cuicui Ma ◽  
Fuguo Liu
Keyword(s):  
Surface Modification ◽  
Ultrasonic Method ◽  
Membrane Surface ◽  
Egg Yolk ◽  
Electrostatic Deposition ◽  
Heat Degradation ◽  
Chitosan Hydrochloride ◽  
In Vitro Bioaccessibility ◽  
The Stability

Astaxanthin-loaded liposomes were prepared by a thin-film ultrasonic method, and the effects of the different membrane surface modifiers chitosan hydrochloride (CH) and lactoferrin (LF) on the physicochemical stability of the liposomes and bioaccessibility of astaxanthin were studied. Based on the negative charge characteristics of egg yolk lecithin, LF and CH with positive charge were assembled on the surface of liposomes by an electrostatic deposition method. The optimal concentrations of modifiers were determined by particle size, zeta potential and encapsulation efficiency. The interaction between the liposomes and the coatings was characterized by Fourier Transform infrared spectroscopy. The stability of astaxanthin in different systems (suspension and liposomes) was investigated, and its antioxidant capacity and bioaccessibility were determined. The results showed that both membrane surface modifications could interact with liposomes and protect astaxanthin from oxidation or heat degradation and enhance the antioxidant activity of the liposome, therefore membrane surface modification played an important role in stabilizing the lipid bilayer. At the same time, the encapsulated astaxanthin exhibited higher in vitro bioaccessibility than the free astaxanthin. CH and LF modified liposomes can be developed as formulations for encapsulation and delivery of functional ingredients, providing a theoretical basis for the development of new astaxanthin series products.

scholarly journals Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2646
Author(s):  
Yuanhang Yao ◽  
Jiaxing Jansen Lin ◽  
Xin Yi Jolene Chee ◽  
Mei Hui Liu ◽  
Saif A. Khan ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Fluid Flows ◽  
Technology Evaluation ◽  
Delivery Vehicle ◽  
Microfluidic Technology ◽  
Age Related ◽  
In Vitro Bioaccessibility ◽  
Control Fluid ◽  
The Stability

Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods.

Development and evaluation of a novel nanofibersolosome for enhancing the stability, in vitro bioaccessibility, and colonic delivery of cyanidin-3-O-glucoside

2021 ◽  
Vol 149 ◽  
pp. 110712
Author(s):  
Mohammad Rezaul Islam Shishir ◽  
Hao Suo ◽  
Xiaobing Liu ◽  
Qingzheng Kang ◽  
Jianbo Xiao ◽  
...  
Keyword(s):  
Colonic Delivery ◽  
In Vitro Bioaccessibility ◽  
The Stability

scholarly journals Evaluation of Stability and In-Vitro Bioaccessibility of Encapsulated Lutein via Microfluidic Technology

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 80-80
Author(s):  
Yuanhang Yao ◽  
Jiaxing, Jansen Lin ◽  
Mei Hui Liu ◽  
Saif A Khan ◽  
Jung Eun Kim
Keyword(s):  
High Performance ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Staple Food ◽  
Food Ingredients ◽  
C Storage ◽  
Microfluidic Technology ◽  
In Vitro Bioaccessibility ◽  
The Stability

Abstract Objectives Inadequate intake of lutein was relevant to a higher risk of aging-related eye disease. Since lutein cannot be synthesized in body, it should be obtained from the food. However, lutein has been barely incorporated into food because it is prone to degradation and is poor bioaccessible in the gastrointestinal tract. Thus, this present study aimed to encapsulate lutein in staple food using excipient emulsions via a novel microfluidic technique and to assess the stability and bioaccessibility of lutein. Methods A combination of alginate and soy protein isolate was applied as food ingredients for fabricating structured encapsulation purposes and two types of oil (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein. Two customized microfluidic devices (co-flow and combination-flow) were assembled to encapsulate lutein into food structures that mimic noodle, an Asian staple food. The extruded microfluidic noodle was created by the following: co-flow + SO, co-flow + OL, combination-flow + SO and combination-flow + OL. The stability of lutein from the microfluidic noodle was evaluated under 4°C storage for one week. The bioaccessibility of lutein was also investigated via a simulated in-vitro gastrointestinal model and lutein was detected by high-performance liquid chromatography. Results The successful encapsulation of lutein in noodle-like structures via microfluidic techniques was achieved at 86.0 ± 5.8% (mean ± SD). Although lutein's stability experienced a decreasing trend, the retention of lutein maintained above 60% up to one week's storage in all types of microfluidic noodle. However, two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%, combination-flow: 3.6 ± 0.6%, mean ± SD) and SO and OL also showed no differences in lutein bioaccessibility (SO: 3.4 ± 0.8%, OL: 3.3 ± 0.4%, mean ± SD). Conclusions Lutein is successfully encapsulated in new noodle-like food products using excipient emulsions via a novel microfluidic technology and is relatively stable for up to one week's storage. However, findings from this study suggest that the types of oil and device do not affect the lutein bioaccessibility. Funding Sources National University of Singapore, Cross-Faculty Research Grant; Agency for Science, Technology and Research.

scholarly journals Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1164
Author(s):  
Olga Rojo-Poveda ◽  
Letricia Barbosa-Pereira ◽  
Charaf El Khattabi ◽  
Estelle N.H. Youl ◽  
Marta Bertolino ◽  
...  
Keyword(s):  
Intestinal Absorption ◽  
Intestinal Permeability ◽  
In Vitro Digestion ◽  
Cocoa Bean ◽  
Food Matrix ◽  
High Fiber ◽  
Permeability Study ◽  
In Vitro Bioaccessibility ◽  
The Stability

Cocoa bean shell (CBS), a by-product with considerable concentrations of bioactive compounds and proven biofunctional potential, has been demonstrated to be a suitable ingredient for high-fiber functional biscuits adapted to diabetic consumers. In this work, the in vitro bioaccessibility and intestinal absorption of polyphenols and methylxanthines contained in these biscuits were evaluated, and the effect of the food matrix was studied. Biscuits containing CBS and the CBS alone underwent in vitro digestion followed by an intestinal permeability study. The results confirmed that compounds were less bioavailable in the presence of a food matrix, although the digestion contributed to their release from this matrix, increasing the concentrations available at the intestinal level and making them capable of promoting antioxidant and antidiabetic activities. After digestion, CBS biscuits were shown to possess α-glucosidase inhibition capacity comparable to that of acarbose. Moreover, the presence of the food matrix improved the stability of polyphenols throughout the digestion process. Intestinal absorption of flavan-3-ols seemed to be limited to a maximum threshold and was therefore independent of the sample, while procyanidin was not absorbed. Methylxanthine absorption was high and was boosted by the presence of the food matrix. The results confirmed the biofunctional potential of CBS-based biscuits.

Formation and Structure of Casein Micelles in Lactating Mammary Tissue

1970 ◽  
Vol 28 ◽  
pp. 150-151
Author(s):  
Robert J. Carroll ◽  
Marvin P. Thompson ◽  
Harold M. Farrell
Keyword(s):  
Size Distribution ◽  
G Protein ◽  
Milk Proteins ◽  
Mammary Tissue ◽  
Colloidal System ◽  
Casein Micelles ◽  
The Stability

Milk is an unusually stable colloidal system; the stability of this system is due primarily to the formation of micelles by the major milk proteins, the caseins. Numerous models for the structure of casein micelles have been proposed; these models have been formulated on the basis of in vitro studies. Synthetic casein micelles (i.e., those formed by mixing the purified αsl- and k-caseins with Ca2+ in appropriate ratios) are dissimilar to those from freshly-drawn milks in (i) size distribution, (ii) ratio of Ca/P, and (iii) solvation (g. water/g. protein). Evidently, in vivo organization of the caseins into the micellar form occurs in-a manner which is not identical to the in vitro mode of formation.

Kinetics of Various 99mTc-Sn-Pyrophosphate Compounds in the Rat

1977 ◽  
Vol 16 (04) ◽  
pp. 157-162 ◽  
Author(s):  
C. Schümichen ◽  
B. Mackenbrock ◽  
G. Hoffmann
Keyword(s):  
Normal Saline ◽  
Half Life ◽  
Compound A ◽  
Short Half Life ◽  
Low Concentrations ◽  
The Stability ◽  
Kinetics Of ◽  
In Vitro Stability

SummaryThe bone-seeking 99mTc-Sn-pyrophosphate compound (compound A) was diluted both in vitro and in vivo and proved to be unstable both in vitro and in vivo. However, stability was much better in vivo than in vitro and thus the in vitro stability of compound A after dilution in various mediums could be followed up by a consecutive evaluation of the in vivo distribution in the rat. After dilution in neutral normal saline compound A is metastable and after a short half-life it is transformed into the other 99mTc-Sn-pyrophosphate compound A is metastable and after a short half-life in bone but in the kidneys. After dilution in normal saline of low pH and in buffering solutions the stability of compound A is increased. In human plasma compound A is relatively stable but not in plasma water. When compound B is formed in a buffering solution, uptake in the kidneys and excretion in urine is lowered and blood concentration increased.It is assumed that the association of protons to compound A will increase its stability at low concentrations while that to compound B will lead to a strong protein bond in plasma. It is concluded that compound A will not be stable in vivo because of a lack of stability in the extravascular space, and that the protein bond in plasma will be a measure of its in vivo stability.

Reverse torque values of abutment screws after dynamic loading: The effects of sealant agents and the taper of conical connections

2020 ◽  
Author(s):  
Arda Ozdiler ◽  
suleyman dayan ◽  
Burc Gencel ◽  
Gulbahar Isık-Ozkol
Keyword(s):  
Dynamic Loading ◽  
Antibacterial Agent ◽  
In Vitro Study ◽  
Control Group ◽  
Silicone Sealant ◽  
Reverse Torque ◽  
The Stability ◽  
Torque Values ◽  
Chlorhexidine Gel

This in vitro study evaluated the influence of taper angles on the internal conical connections of implant systems and of the application of chlorhexidine gel as an antibacterial agent or a polyvinyl siloxane (PVS) sealant on the reverse torque values of abutment screws after dynamic loading. The current study tested four implant systems with different taper angles (5.4°, 12°, 45°, and 60°). Specimens were divided into three groups: control (neither chlorhexidine gel filled nor silicone sealed), 2% chlorhexidine gel-filled or silicone-sealed group, and group subjected to a dynamic load of 50 N at 1 Hz for 500,000 cycles prior to reverse torque measurements. Quantitative positive correlation was observed between the taper angle degree and the percentage of tightening torque loss. However, this correlation was significant only for the 60° connection groups except in the group in which a sealant was applied ( p = 0.013 for the control group, p = 0.007 for the chlorhexidine group). Percentages of decrease in the torque values of the specimens with silicone sealant application were significantly higher compared with both the control and chlorhexidine groups ( p = 0.001, p = 0.002, p = 0.001, and p = 0.002, respectively, according to the increasing taper angles); the percentage of decrease in torque values due to chlorhexidine application was statistically insignificant when compared with the control group. The application of gel-form chlorhexidine as an antibacterial agent does not significantly affect the stability of the implant–abutment connection under dynamic loads. PVS sealants may cause screw loosening under functional loads.

Using FRET to Measure the Time it Takes for a Cell to Destroy a Virus

2019 ◽  
Author(s):  
Candace E. Benjamin ◽  
Zhuo Chen ◽  
Olivia Brohlin ◽  
Hamilton Lee ◽  
Stefanie Boyd ◽  
...  
Keyword(s):  
Cellular Uptake ◽  
Rhodamine B ◽  
Virus Like Particle ◽  
A Cell ◽  
Viral Nanoparticles ◽  
The Stability ◽  
Open Question ◽  
Viral Surface ◽  
Fret Pair

<div><div><div><p>The emergence of viral nanotechnology over the preceding two decades has created a number of intellectually captivating possible translational applications; however, the in vitro fate of the viral nanoparticles in cells remains an open question. Herein, we investigate the stability and lifetime of virus-like particle (VLP) Qβ - a representative and popular VLP for several applications - following cellular uptake. By exploiting the available functional handles on the viral surface, we have orthogonally installed the known FRET pair, FITC and Rhodamine B, to gain insight of the particle’s behavior in vitro. Based on these data, we believe VLPs undergo aggregation in addition to the anticipated proteolysis within a few hours of cellular uptake.</p></div></div></div>

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