To develop 2-(allylthio)pyrazine (2-AP)-loaded lipid emulsion for parenteral administration, various lipid emulsions were prepared with soybean oil, lecithin, and other carriers using homogenization method, and their physical stabilities were investigated by measuring their droplet sizes. The pharmacokinetics and tissue distribution of 2-AP in lipid emulsion after intravenous administration to rats were evaluated compared with 2-AP in solution. 2-AP was lipophilic, sparingly water-soluble, and unstable in aqueous medium. The 2-AP-loaded lipid emulsion composed of 1% of 2-AP, 4% of soybean oil, 4% of lecithin, and 91% of water was physically and chemically stable for at least 8 weeks. It gave significantly faster clearance of 2-AP and higher affinity to the organs, especially the liver, compared with the 2-AP in solution, suggesting that it could selectively deliver 2-AP to the liver. Thus, the lipid emulsion with soybean oil and lecithin could be used as a potential dosage form with the liver-targeting property and enhanced stability of sparingly water-soluble 2-AP.
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Foods
January 2025
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing 100080, China.
As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and maintain its competitive position in the market. However, its high fat content, particularly unsaturated fatty acids, makes it highly susceptible to quality deterioration during storage.
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December 2024
Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-promoting properties. Pistachio oil has also gained interest for its bioactive compounds, though these are sensitive to processing and environmental stresses. While pistachio-based products are commercially available, little research has addressed the emulsifying properties of crude pistachio oil or its impact on the stability and bioactive profile of oil-in-water (O/W) emulsions.
View Article and Find Full Text PDFBMC Vet Res
January 2025
Department of Animal Production, Faculty of Agriculture, Mansoura University, Mansoura, 35516, Egypt.
Phytochemicals have been effectively used to enhance the growth and productivity of farm animals, while the potential roles of essential oils and their nano-emulsions are limited. This plan was proposed to investigate the impacts of orally administered moringa oil (MO) or its nano-emulsion (NMO) on the growth, physiological response, blood health, semen attributes, and sperm antioxidant-related genes in rams. A total of 15 growing Rahmani rams were enrolled in this study and allotted into three groups.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Qingdao Bright Moon Seaweed Bio-Health Technology Group Co., Ltd, Qingdao 266400, China.
In this study, oil-in-water (O/W) high internal phase emulsions (HIPEs) with enhanced antioxidative properties stabilized by octenyl succinic anhydride modified starch (OSAS)/(-)-Epigallocatechin-3-gallate (EGCG) mixtures were prepared. The influence of EGCG concentration (0-0.2 %, w/v), NaCl concentration (0-400 mmol/L), and temperature (25-90 °C) on the stability of the HIPEs was evaluated.
View Article and Find Full Text PDFFood Chem
December 2024
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon S7N 5A8, Saskatchewan, Canada. Electronic address:
A soluble fraction of faba bean protein was conjugated with tannic acid via the free-radical grafting method using a mixture of ascorbic acid and hydrogen peroxide. Surface plasmon resonance showed a strong bonding between them, while the free amino and thiol group measurements indicated tannic acid's bonding with the amino groups and cysteine residues on the proteins. Structural analysis using intrinsic fluorescence and surface hydrophobicity demonstrated tannic acid's interaction with the aromatic and hydrophobic amino acids of the protein.
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