Penethamate (PNT) is a diethylaminoethyl ester prodrug of benzylpenicillin used to treat bovine mastitis via the intramuscular route. Because of its instability, PNT products must be reconstituted before administration and the reconstituted injection has a short shelf life (7 days at 2-8°C). The purpose of this paper was to investigate whether the stability of PNT can be improved in order to achieve a chemically stable ready-to-use aqueous-based PNT formulation or at least to extend the shelf life of the reconstituted suspension. A chemical stability study of PNT in aqueous-based solutions as a function of pH, buffer strength, solvent mixtures and temperature, supported by studies of its solubility in mixed solvents, allowed predictions of the shelf life of PNT solution and suspension formulations. PNT degraded in aqueous solutions by several pathways over the pH range 2.0-9.3 with a V-shaped pH-rate profile and a minimum pH of around 4.5. The stability of PNT solutions in mixed solvents was greater than in aqueous solutions. For example, in propylene glycol:citrate buffer (60:40, v/v, pH 4.5), the half-life of PNT was 4.3 days compared with 1.8 days in aqueous buffer. However, solubility of PNT in the mixed solvent was higher than that in aqueous solution and this had an adverse effect on the stability of suspensions. By judicious choosing of pH and mixed solvent, it is possible to achieve a storage life of a PNT suspension of 5.5 months at 5°C, not sufficient for a ready-to-use product but a dramatic improvement in the storage life of the reconstituted product.
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http://dx.doi.org/10.3109/03639045.2011.590497 | DOI Listing |
Objectives: The current gold standard for immunofluorescent (IF) visualization of neuromuscular junctions (NMJs) in muscle utilizes frozen tissue sections with fluorescent conjugated antibodies to demarcate neurons and IF alpha-bungarotoxin (α-BTX) to demarcate motor endplates. Frozen tissue sectioning comes with inherent inescapable limitations, including cryosectioning artifact and limited sample shelf-life. However, a parallel approach to identify NMJs in paraffin-embedded tissue sections has not been previously described.
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Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Türkiye. Electronic address:
Lipid and protein oxidation have significant effects on the shelf-life and nutritional value of meat and meat products. While lipid oxidation has been extensively studied, it has been recognized that proteins are also susceptible to oxidation. However, the precise mechanisms of oxygen-induced amino acid and protein modifications in the food matrix remain unclear.
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Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG, Brazil. Electronic address:
Umbu-caja and soursop from the Northeast region of Brazil are rich in nutrients and bioactive compounds and are widely processed by the fruit agroindustry. However, there is a lack of research examining the composition and nutritional/technological potential of these co-product fruits. The present study evaluated the nutritional and technological characteristics of umbu-caja and soursop co-product flours (UCF and SCF, respectively), in addition to cytotoxicity in healthy cells.
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College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China. Electronic address:
Most photosensitizers have limited responsiveness to visible light, however, visible light is a light source with a wide range of wavelengths and the most common in daily life, and making full use of visible light can help to enhance the photodynamic antimicrobial properties of photosensitizers. To tackle this issue, this study confirmed that alizarin has a good absorption capacity for visible light by UV-DRS analysis. Theoretical calculations showed that alizarin might be excited through the charge transfer (CT) mechanism.
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Chemistry of Natural Compounds Department, National Research Centre, 33 El-Behouth St, Dokki-Giza 12622, Egypt. Electronic address:
The aim of this study is to evaluate the effect of some microalgae species adding with different forms on minced beef meat shelf life during cryogenic storage for 13 days. Chlorella vulgaris and Arthrospira platensis are chosen because of their safety and high nutritional value. Microalgae nanoparticles with their different forms have been prepared by using emulsification solvent evaporation method.
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