Nanocomplex of quaternized cyclodextrin grafted chitosan and hyaluronic acid for a skin delivery.

Water soluble quaternized cyclodexrin grafted chitosan (QCD-g-CS) was synthesized by combining both beneficial properties of β-cyclodextrin (β-CD) and the chitosan (CS) backbone. The chitosan backbone exhibits positive charges, while the β-CD moieties are available to include hydrophobic guest molecules into the cavity. The present work demonstrates a formation of nanocomplexes by simple mixing of the cationic QCD-g-CS with three different molecular weights of anionic Hyaluronic acid (low, medium and high HA; LHA, MHA and HHA, respectively).

In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat.

Chicken meat from spent laying hens (SHs) has been considered as nutritive as the meat of commercial broilers (CBs) based on chemical composition. High insoluble collagen in SH meat might reduce protein digestibility and bio-accessibility compared to CB meat. This study aimed at comparing the in vitro protein digestibility of CB and SH cooked breast meat.

Preparation and characterization of nanoparticles from quaternized cyclodextrin-grafted chitosan associated with hyaluronic acid for cosmetics.

Hyaluronic acid (HA, 20-50 kDa) is a hydrophilic macromolecule with anti-wrinkle effects and moisturizing properties. However, its high molecular weight prevents it from penetrating into the deeper layers of the skin and, thus, limits its benefits to topical effects. Thus, the objective of this study is to prepare nanoparticles of quaternized cyclodextrin-grafted chitosan (QCD-g-CS) associated with HA in different molar ratios of QCD-g-CS and HA.