Water-in-oil emulsion systems have recently attracted much attention in various fields. However, functionalization of water-in-oil emulsion systems, which is required for expanding their applications in industries and research, has been challenging. We now demonstrate the functionalization of a water-in-oil emulsion system by anchoring a target protein molecule. A microtubule (MT)-associated motor protein kinesin-1 was successfully anchored to the inner surface of water-in-oil emulsion droplets by employing the specific interaction of nickel-nitrilotriacetic acid-histidine tag. The MTs exhibited a gliding motion on the kinesin-functionalized inner surface of the emulsion droplets, which confirmed the success of the functionalization of the water-in-oil emulsion system. This result would be beneficial in exploring the roles of biomolecular motor systems in the cellular events that take place at the cell membrane and might also contribute to expanding the nanotechnological applications of biomolecular motors and water-in-oil emulsion systems in the future.
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http://dx.doi.org/10.1021/acs.langmuir.7b01550 | DOI Listing |
Pharmaceutics
December 2024
Department of Polymer Science and Engineering, Pusan National University, Busan 46241, Republic of Korea.
The use of polymeric nanoparticles (NPs) in drug delivery systems offers the advantages of enhancing drug efficacy and minimizing side effects; In this study, L-threonine polyurethane (LTPU) NPs have been fabricated by water-in-oil-in-water emulsion and solvent evaporation using biodegradable and biocompatible LTPU. This polymer was pre-synthesized through the use of an amino acid-based chain extender, desaminotyrosyl L-threonine hexyl ester (DLTHE), where urethane bonds are formed by poly(lactic acid)-poly(ethylene glycol)-poly(lactic acid) (PLA-PEG-PLA) triblock copolymer and 1,6-hexamethylene diisocyanate (HDI). LTPU is designed to be degraded by hydrolysis and enzymatic activity due to the presence of ester bonds and peptide bonds within the polymer backbone.
View Article and Find Full Text PDFVaccines (Basel)
December 2024
Institute of Veterinary Immunology & Engineering, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Background: Foot-and-mouth disease (FMD) causes significant economic losses, prompting vaccination as a primary control strategy. Virus-like particles (VLPs) have emerged as promising candidates for FMD vaccines but require adjuvants to enhance their immunogenicity. In this study, we evaluated the immunogenicity of a VLP-based vaccine with a water-in-oil-in-water (W/O/W) emulsion adjuvant, named WT.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science, Guangdong Pharmaceutical University, Zhongshan, China. Electronic address:
Innovative packaging materials are essential for preserving food, serving as a substitute for petroleum-based options. In this study, biofilms consisting of pullulan and gellan gum which incorporates astaxanthin nanoemulsion were prepared to extend the shelf-life of strawberries. Hydrophobic deep eutectic solvents (DES) were used as solvents to extract natural astaxanthin from Haematococcus pluvialis.
View Article and Find Full Text PDFFood Res Int
February 2025
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China.
Water-in-oil high internal phase emulsions (W/O-HIPEs) typically rely on large amounts of surfactants to disperse water droplets and usually use crystalline saturated triacylglycerides (TAGs) to enhance processing properties. However, these practices conflict with consumer demands for 'natural' ingredients. This study seeks to develop novel crystal fractions similar to saturated TAGs for the preparation of W/O-HIPEs as low-calorie fat mimetics, focusing on their mechanical and mouthfeel properties, which have received little attention thus far.
View Article and Find Full Text PDFFood Res Int
February 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
This research is designed to enhance the physio-chemical properties, constancy, and antioxidant activities of water-in-oil (W/O) emulsions containing chia seed oil (CSO) by utilizing mung bean protein isolate (MBPI)-peach gum (PG) conjugates, which were created through the Maillard reaction (MR), as the emulsifying agents. The emulsions were prepared using MBPI-PG produced through the Maillard reaction (EMRP) at concentrations of 0.5 %, 1 %, and 1.
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