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Williams-Fegredo T, Davies L, Knevelman C, Mitrophanous K, Miskin J, Rafiq QA. Development of novel lipoplex formulation methodologies to improve large-scale transient transfection for lentiviral vector manufacture. Mol Ther Methods Clin Dev 2024; 32:101260. [PMID: 38745895 PMCID: PMC11092396 DOI: 10.1016/j.omtm.2024.101260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Accepted: 04/24/2024] [Indexed: 05/16/2024]
Abstract
Large-scale transient transfection has advanced significantly over the last 20 years, enabling the effective production of a diverse range of biopharmaceutical products, including viral vectors. However, a number of challenges specifically related to transfection reagent stability and transfection complex preparation times remain. New developments and improved transfection technologies are required to ensure that transient gene expression-based bioprocesses can meet the growing demand for viral vectors. In this paper, we demonstrate that the growth of cationic lipid-based liposomes, an essential step in many cationic lipid-based transfection processes, can be controlled through adoption of low pH (pH 6.40 to pH 6.75) and in low salt concentration (0.2× PBS) formulations, facilitating improved control over the nanoparticle growth kinetics and enhancing particle stability. Such complexes retain the ability to facilitate efficient transfection for prolonged periods compared with standard preparation methodologies. These findings have significant industrial applications for the large-scale manufacture of lentiviral vectors for two principal reasons. First, the alternative preparation strategy enables longer liposome incubation times to be used, facilitating effective control in a good manufacturing practices setting. Second, the improvement in particle stability facilitates the setting of wider process operating ranges, which will significantly improve process robustness and maximise batch-to-batch control and product consistency.
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Affiliation(s)
- Thomas Williams-Fegredo
- Oxford Biomedica (UK) Limited, Windrush Court, Transport Way, Oxford OX4 6LT, UK
- Advanced Centre for Biochemical Engineering, Department of Biochemical Engineering, University College London, Bernard Katz Building, Gower Street, London WC1E 6BT, UK
| | - Lee Davies
- Oxford Biomedica (UK) Limited, Windrush Court, Transport Way, Oxford OX4 6LT, UK
| | - Carol Knevelman
- Oxford Biomedica (UK) Limited, Windrush Court, Transport Way, Oxford OX4 6LT, UK
| | | | - James Miskin
- Oxford Biomedica (UK) Limited, Windrush Court, Transport Way, Oxford OX4 6LT, UK
| | - Qasim A. Rafiq
- Advanced Centre for Biochemical Engineering, Department of Biochemical Engineering, University College London, Bernard Katz Building, Gower Street, London WC1E 6BT, UK
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2
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Li Y, Yin H, Wu C, He J, Wang C, Ren B, Wang H, Geng D, Zhang Y, Zhao L. Preparation and in vivo evaluation of an intravenous emulsion loaded with an aprepitant-phospholipid complex. Drug Deliv 2023; 30:2183834. [PMID: 36843571 PMCID: PMC9979997 DOI: 10.1080/10717544.2023.2183834] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/28/2023] Open
Abstract
In present, there was no detailed report on the formulation optimization and quality evaluation of aprepitant (APT) injectable lipid emulsion (APT-IE). The aim of the present investigation was to prepare and evaluate its properties of APT-IE loaded with an APT phospholipid complex (APT-PC) in vitro and in vivo. APT-PC was obtained by solvent evaporation with APT and phospholipids, then analyzed by X-ray diffraction, Fourier transform infrared spectroscopy and differential scanning calorimetry. Lipid emulsions are a new formulation that can reduce side effects and improve drug loading.APT-IE prepared by High-pressure homogenization and optimized by response surface methodology (RSM). The proportion of sodium oleate, poloxamer 188 and soybean oil were selected as variables for the optimization. The optimal formulation of ATP-IE had the following characteristics: particle size, 82.83 ± 1.89 nm; polydispersity index, 0.243 ± 0.008; zeta potential, -59.0 ± 2.54 mV; encapsulation efficiency, 98.84%±1.43%; drug loading, 7.08 ± 0.16 mg/mL; and osmotic pressure, 301 ± 2.15 mOsmol/kg. Transmission electron microscopy images indicated that the particle diameter of APT-IE was approximately 100 nm, with a morphology of spheroidal or spherical. APT-IE exhibited sufficient stability after storage at 4 ± 2 °C for more than 6 months. The results of the pharmacokinetic study demonstrated that APT-IE had the advantages of better safety, higher bioavailability, and obvious liver targeting than APT solution (APT-SL). The area under the curve (AUC) of APT-IE was 3-fold enhanced compared with APT-SL. The targeted enhancement multiple of APT-IE to liver tissue was greater than that of APT-SL. These results suggested that APT-IE has broad clinical application and industrial production potential.
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Affiliation(s)
- Yan Li
- Department of Pharmacy, Tangshan Maternal and Child Health Hospital, Tangshan, China
| | - Hong Yin
- School of Pharmacy, North China University of Science and Technology, Tangshan, China
| | - Chensi Wu
- School of Pharmacy, North China University of Science and Technology, Tangshan, China
| | - Jia He
- Department of Pharmacy, Hohhot Hospital of Traditional Chinese Medicine and Mongolian Medicine, Hohhot, China
| | - Chunyan Wang
- Department of Pharmacy, Tangshan Maternal and Child Health Hospital, Tangshan, China
| | - Bo Ren
- School of Pharmacy, North China University of Science and Technology, Tangshan, China
| | - Heping Wang
- School of Pharmacy, North China University of Science and Technology, Tangshan, China
| | - Dandan Geng
- School of Pharmacy, North China University of Science and Technology, Tangshan, China
| | - Yirong Zhang
- School of Pharmacy, North China University of Science and Technology, Tangshan, China
| | - Ligang Zhao
- School of Pharmacy, North China University of Science and Technology, Tangshan, China,Tangshan Key Lab of Novel Preparations and Drug Release Technology, Tangshan, China,CONTACT Ligang Zhao School of Pharmacy, North China University of Science and Technology, 21 Bohai Road of Caofeidian, Tangshan, Hebei063210, China
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3
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Keramat M, Ehsandoost E, Golmakani MT. Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region. Foods 2023; 12:foods12061191. [PMID: 36981117 PMCID: PMC10048451 DOI: 10.3390/foods12061191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/03/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
In recent years, new approaches have been developed to limit the oxidation of oil-based food products by inhibiting peroxidation at the interfacial region. This review article describes and discusses these particular approaches. In bulk oils, modifying the polarity of antioxidants by chemical methods (e.g., esterifying antioxidants with fatty alcohol or fatty acids) and combining antioxidants with surfactants with low hydrophilic–lipophilic balance value (e.g., lecithin and polyglycerol polyricinoleate) can be effective strategies for inhibiting peroxidation. Compared to monolayer emulsions, a thick interfacial layer in multilayer emulsions and Pickering emulsions can act as a physical barrier. Meanwhile, high viscosity of the water phase in emulsion gels tends to hinder the diffusion of pro-oxidants into the interfacial region. Furthermore, applying surface-active substances with antioxidant properties (such as proteins, peptides, polysaccharides, and complexes of protein-polysaccharide, protein-polyphenol, protein-saponin, and protein-polysaccharide-polyphenol) that adsorb at the interfacial area is another novel method for enhancing oil-in-water emulsion oxidative stability. Furthermore, localizing antioxidants at the interfacial region through lipophilization of hydrophilic antioxidants, conjugating antioxidants with surfactants, or entrapping antioxidants into Pickering particles can be considered new strategies for reducing the emulsion peroxidation.
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4
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Wu H, Tatiyaborworntham N, Hajimohammadi M, Decker EA, Richards MP, Undeland I. Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects. Crit Rev Food Sci Nutr 2022; 64:153-171. [PMID: 35916770 DOI: 10.1080/10408398.2022.2105302] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish) causing severe quality deterioration, e.g., off-odors, discoloration, texture defects and nutritional loss. The complexity of muscle tissue -both composition and structure- poses as a formidable challenge in directly clarifying the mechanisms of lipid oxidation in muscle-based foods. Therefore, different in vitro model systems simulating different aspects of muscle have been used to study the pathways of lipid oxidation. In this review, we discuss the principle, preparation, implementation as well as advantages and disadvantages of seven commonly-studied model systems that mimic either compositional or structural aspects of actual meat: emulsions, fatty acid micelles, liposomes, microsomes, erythrocytes, washed muscle mince, and muscle homogenates. Furthermore, we evaluate the prospects of stem cells, tissue cultures and three-dimensional printing for future model system development. Based on this reviewing of oxidation models, tailoring correct model to different study aims could be facilitated, and readers are becoming acquainted with advantages and shortcomings. In addition, insight into recent technology developments, e.g., stem cell- and tissue-cultures as well as three-dimensional printing could provide new opportunities to overcome the current bottlenecks of lipid oxidation studies in muscle.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Mark P Richards
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery, University of Wisconsin-Madison, Madison, WI, USA
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
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5
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Bahja J, Dymond MK. Does membrane curvature elastic energy play a role in mediating oxidative stress in lipid membranes? Free Radic Biol Med 2021; 171:191-202. [PMID: 34000382 DOI: 10.1016/j.freeradbiomed.2021.05.021] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 02/06/2023]
Abstract
The effects of oxidative stress on cells are associated with a wide range of pathologies. Oxidative stress is predominantly initiated by the action of reactive oxygen species and/or lipoxygenases on polyunsaturated fatty acid containing lipids. The downstream products are oxidised phospholipids, bioactive aldehydes and a range of Schiff base by-products between aldehydes and lipids, or other biomacromolecules. In this review we assess the impact of oxidative stress on lipid membranes, focusing on the changes that occur to the curvature preference (lipid spontaneous curvature) and elastic properties of membranes, since these biophysical properties modulate phospholipid homeostasis. Studies show that the lipid products of oxidative stress reduce stored curvature elastic energy in membranes. Based upon this observation, we hypothesize that the effects of oxidative stress on lipid membranes will be reduced by compounds that increase stored curvature elastic energy. We find a strong correlation appears across literature studies that we have reviewed, such that many compounds like vitamin E, Curcumin, Coenzyme Q10 and vitamin A show behaviour consistent with this hypothesis. Finally, we consider whether age-related changes in lipid composition represent the homeostatic response of cells to compensate for the accumulation of in vivo lipid oxidation products.
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Affiliation(s)
- Julia Bahja
- Centre for Stress and Age-Related Disease, University of Brighton, Lewes Rd, Brighton, BN2 4GL, UK
| | - Marcus K Dymond
- Centre for Stress and Age-Related Disease, University of Brighton, Lewes Rd, Brighton, BN2 4GL, UK.
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6
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Zhang Z, Lyu J, Lou H, Tang C, Zheng H, Chen S, Yu M, Hu W, Jin L, Wang C, Lv H, Lu H. Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Zhifang Zhang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Jiayin Lyu
- Department of Statistics and Actuarial Science The University of Hong Kong Hong Kong China
| | - Heqiang Lou
- College of Forestry and Biotechnology Zhejiang A&F University Linan China
| | - Chaochao Tang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Hexiao Zheng
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Shaoning Chen
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Meilan Yu
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Wei Hu
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Lumeng Jin
- College of Chemistry and Life Science Zhejiang Normal University Jinhua China
| | - Changchun Wang
- College of Chemistry and Life Science Zhejiang Normal University Jinhua China
| | - Heli Lv
- Public Sports and Art Department Zhejiang University Hangzhou China
| | - Hongfei Lu
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
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7
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Li R, Dai T, Zhou W, Fu G, Wan Y, McClements DJ, Li J. Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets. Food Res Int 2020; 136:109618. [PMID: 32846634 DOI: 10.1016/j.foodres.2020.109618] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 07/21/2020] [Accepted: 08/03/2020] [Indexed: 11/24/2022]
Abstract
The influence of pH (pH 3, 5 and 7), ferrous ions (0 or 100 μM Fe2+), and tannic acid (0 to 0.1% TA) on the rate of lipid oxidation in plant-based emulsions containing quillaja saponin-coated flaxseed oil droplets was studied. Tannic acid formed complexes with Fe2+ whose properties depended on TA:Fe2+ ratio and pH. Emulsions were incubated at 37 °C in the dark, and changes in their particle size, surface potential, appearance, microstructure, and lipid oxidation status were monitored over time. The initial ζ-potential and mean particle diameter of the emulsions were -68 mV and 0.18 μm, respectively. In the absence of TA, the particle size increased appreciably during storage due to droplet coalescence, as rapid oxidation occurred. In the presence of TA, the emulsions were more resistant to both droplet aggregation and lipid oxidation, as a result of its strong ferrous ion-binding properties. The lipid oxidation rate increased with decreasing pH, which was attributed to an increase in ferrous ion's water-solubility and activity in acidic solutions. The addition of Fe2+ greatly accelerated lipid oxidation, but the oxidation rate was decreased by also adding TA. These results suggest that tannic acid is an effective antioxidant in emulsions, which can be attributed to its ferrous ion-chelation properties.
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Affiliation(s)
- Ruyi Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, PR China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, PR China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China.
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, PR China; Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, PR China
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8
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Parra-Ortiz E, Malekkhaiat Häffner S, Saerbeck T, Skoda MWA, Browning KL, Malmsten M. Oxidation of Polyunsaturated Lipid Membranes by Photocatalytic Titanium Dioxide Nanoparticles: Role of pH and Salinity. ACS APPLIED MATERIALS & INTERFACES 2020; 12:32446-32460. [PMID: 32589394 DOI: 10.1021/acsami.0c08642] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
In the present study, UV-induced membrane destabilization by TiO2 (anatase) nanoparticles was investigated by neutron reflectometry (NR), small-angle X-ray scattering (SAXS), quartz crystal microbalance with dissipation (QCM-D), dynamic light scattering (DLS), and ζ-potential measurements for phospholipid bilayers formed by zwitterionic palmitoyloleoylphosphatidylcholine (POPC) containing biologically relevant polyunsaturations. TiO2 nanoparticles displayed pH-dependent binding to such bilayers. Nanoparticle binding alone, however, has virtually no destabilizing effects on the lipid bilayers. In contrast, UV illumination in the presence of TiO2 nanoparticles activates membrane destabilization as a result of lipid oxidation caused by the generation of reactive oxygen species (ROS), primarily •OH radicals. Despite the short diffusion length characterizing these, the direct bilayer attachment of TiO2 nanoparticles was demonstrated to not be a sufficient criterion for an efficient UV-induced oxidation of bilayer lipids, the latter also depending on ROS generation in bulk solution. From SAXS and NR, minor structural changes were seen when TiO2 was added in the absence of UV exposure, or on UV exposure in the absence of TiO2 nanoparticles. In contrast, UV exposure in the presence of TiO2 nanoparticles caused large-scale structural transformations, especially at high ionic strength, including gradual bilayer thinning, lateral phase separation, increases in hydration, lipid removal, and potential solubilization into aggregates. Taken together, the results demonstrate that nanoparticle-membrane interactions ROS generation at different solution conditions act in concert to induce lipid membrane destabilization on UV exposure and that both of these need to be considered for understanding the performance of UV-triggered TiO2 nanoparticles in nanomedicine.
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Affiliation(s)
- Elisa Parra-Ortiz
- Department of Pharmacy, University of Copenhagen, Copenhagen DK-2100, Denmark
| | | | - Thomas Saerbeck
- Institut Laue-Langevin, CS 20156, Grenoble Cedex 9 38042, France
| | - Maximilian W A Skoda
- ISIS Pulsed Neutron and Muon Source, Rutherford Appleton Laboratory, Harwell, Oxfordshire OX11 OQX, U.K
| | - Kathryn L Browning
- Department of Pharmacy, University of Copenhagen, Copenhagen DK-2100, Denmark
| | - Martin Malmsten
- Department of Pharmacy, University of Copenhagen, Copenhagen DK-2100, Denmark
- Department of Physical Chemistry 1, Lund University, Lund SE-221 00, Sweden
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9
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Cauzzo J, Nystad M, Holsæter AM, Basnet P, Škalko-Basnet N. Following the Fate of Dye-Containing Liposomes In Vitro. Int J Mol Sci 2020; 21:ijms21144847. [PMID: 32659908 PMCID: PMC7402323 DOI: 10.3390/ijms21144847] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/02/2020] [Accepted: 07/07/2020] [Indexed: 12/21/2022] Open
Abstract
The rather limited success of translation from basic research to clinical application has been highlighted as a major issue in the nanomedicine field. To identify the factors influencing the applicability of nanosystems as drug carriers and potential nanomedicine, we focused on following their fate through fluorescence-based assays, namely flow cytometry and imaging. These methods are often used to follow the nanocarrier internalization and targeting; however, the validity of the obtained results strictly depends on how much the nanosystem’s fate can be inferred from the fate of fluorescent dyes. To evaluate the parameters that affect the physicochemical and biological stability of the labeled nanosystems, we studied the versatility of two lipid dyes, TopFluor®-PC and Cy5-DSPE, in conventional liposomes utilizing well-defined in vitro assays. Our results suggest that the dye can affect the major characteristics of the system, such as vesicle size and zeta-potential. However, a nanocarrier can also affect the dye properties. Medium, temperature, time, fluorophore localization and its concentration, as well as their interplay, affect the outcome of tracing experiments. Therefore, an in-depth characterization of the labeled nanosystem should be fundamental to understand the conditions that validate the results within the screening process in optimization of nanocarrier.
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Affiliation(s)
- Jennifer Cauzzo
- Drug Transport and Delivery Research Group, Department of Pharmacy, Faculty of Health Sciences, University of Tromsø The Arctic University of Norway, N-9037 Tromsø, Norway; (J.C.); (A.M.H.)
| | - Mona Nystad
- Women’s Health and Perinatology Research Group, Department of Clinical Medicine, Faculty of Health Sciences, University of Tromsø The Arctic University of Norway, N-9037 Tromsø, Norway; (M.N.); (P.B.)
- Department of Medical Genetics, University Hospital of North Norway, N-9038 Tromsø, Norway
| | - Ann Mari Holsæter
- Drug Transport and Delivery Research Group, Department of Pharmacy, Faculty of Health Sciences, University of Tromsø The Arctic University of Norway, N-9037 Tromsø, Norway; (J.C.); (A.M.H.)
| | - Purusotam Basnet
- Women’s Health and Perinatology Research Group, Department of Clinical Medicine, Faculty of Health Sciences, University of Tromsø The Arctic University of Norway, N-9037 Tromsø, Norway; (M.N.); (P.B.)
- Department of Obstetrics and Gynecology, University Hospital of North Norway, N-9038 Tromsø, Norway
| | - Nataša Škalko-Basnet
- Drug Transport and Delivery Research Group, Department of Pharmacy, Faculty of Health Sciences, University of Tromsø The Arctic University of Norway, N-9037 Tromsø, Norway; (J.C.); (A.M.H.)
- Correspondence:
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10
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Chen X, Chen Y, Zou L, Zhang X, Dong Y, Tang J, McClements DJ, Liu W. Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer-Shell Structure: Fabrication, Stability, and Foamability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6574-6584. [PMID: 31117503 DOI: 10.1021/acs.jafc.9b02028] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Gliadin-phospholipid hybrid nanoparticles with a core-multilayered-shell internal structure were fabricated using a coassembly approach based on antisolvent coprecipitation. The mean particle diameters of the nanoparticles depended on their composition, increasing from 78 to 145 nm as the mass ratio of gliadin to phospholipid (G/P) increased from 7:3 to 3:7. The hybrid nanoparticles had better pH, salt, and thermal stabilities than simple gliadin nanoparticles. Hybrid nanoparticles with the highest phospholipid fraction (G/P 3:7) had the best pH, salt, and thermal stabilities, remaining stable from pH 3 to 8, from 0 to 300 mmol/L NaCl, and when boiled at pH 4 or 5 for 90 min. Hybrid nanoparticles also had better foam-formation and stability characteristics than gliadin nanoparticles, particularly at the highest phospholipid level. The structured nanoparticles developed in this study may therefore be useful for application in commercial products, for example, as delivery systems, emulsifiers, or foaming agents.
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Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
- John A. Paulson School of Engineering and Applied Sciences and Department of Physics , Harvard University , Cambridge , Massachusetts 02138 , United States
| | - Yan Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
| | - Xingcai Zhang
- John A. Paulson School of Engineering and Applied Sciences and Department of Physics , Harvard University , Cambridge , Massachusetts 02138 , United States
| | - Yuqing Dong
- John A. Paulson School of Engineering and Applied Sciences and Department of Physics , Harvard University , Cambridge , Massachusetts 02138 , United States
- State Key Laboratory for Mechanical Behavior of Materials , Xi'an Jiaotong University , Xi'an 710049 , China
| | - Jizhou Tang
- John A. Paulson School of Engineering and Applied Sciences and Department of Physics , Harvard University , Cambridge , Massachusetts 02138 , United States
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Wei Liu
- State Key Laboratory of Food Science and Technology , Nanchang University , No. 235 Nanjing East Road , Nanchang 330047 , Jiangxi , China
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11
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Food grade liposome systems: Effect of solvent, homogenization types and storage conditions on oxidative and physical stability. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2016.11.022] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Lu FSH, Nielsen NS, Baron CP, Jacobsen C. Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification. Crit Rev Food Sci Nutr 2015; 57:2057-2070. [DOI: 10.1080/10408398.2014.925422] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- F. S. H. Lu
- Division of Industrial Food Research, Technical University of Denmark, Lyngby, Denmark
| | - N. S. Nielsen
- Division of Industrial Food Research, Technical University of Denmark, Lyngby, Denmark
| | - C. P. Baron
- Division of Industrial Food Research, Technical University of Denmark, Lyngby, Denmark
| | - C. Jacobsen
- Division of Industrial Food Research, Technical University of Denmark, Lyngby, Denmark
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13
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Mozuraityte R, Kristinova V, Rustad T, Storrø I. The role of iron in peroxidation of PUFA: Effect of pH and chelators. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400590] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | - Turid Rustad
- Department of Biotechnology; Norwegian University of Science and Technology; Trondheim Norway
| | - Ivar Storrø
- SINTEF Fisheries and Aquaculture; Trondheim Norway
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14
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Berton-Carabin CC, Ropers MH, Genot C. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12097] [Citation(s) in RCA: 362] [Impact Index Per Article: 36.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
| | | | - Claude Genot
- INRA; UR1268 Biopolymères Interactions Assemblages; F-44316 Nantes France
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Kristinova V, Aaneby J, Mozuraityte R, Storrø I, Rustad T. The effect of dietary antioxidants on iron-mediated lipid peroxidation in marine emulsions studied by measurement of dissolved oxygen consumption. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Vera Kristinova
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
- SINTEF Fisheries and Aquaculture Ltd.; Trondheim Norway
| | - Jorunn Aaneby
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
| | | | - Ivar Storrø
- SINTEF Fisheries and Aquaculture Ltd.; Trondheim Norway
| | - Turid Rustad
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
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Sannaveerappa T, Cai H, Richards MP, Undeland I. Factors affecting the binding of trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation. Food Chem 2014; 143:392-7. [DOI: 10.1016/j.foodchem.2013.08.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2013] [Revised: 07/03/2013] [Accepted: 08/02/2013] [Indexed: 11/29/2022]
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17
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Kristinova V, Mozuraityte R, Aaneby J, Storrø I, Rustad T. Iron-mediated peroxidation in marine emulsions and liposomes studied by dissolved oxygen consumption. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300301] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vera Kristinova
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
- SINTEF Fisheries and Aquaculture Ltd.; Trondheim Norway
| | | | - Jorunn Aaneby
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
| | - Ivar Storrø
- SINTEF Fisheries and Aquaculture Ltd.; Trondheim Norway
| | - Turid Rustad
- Department of Biotechnology; Norwegian University of Science and Technology (NTNU); Trondheim Norway
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18
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Payton NM, Wempe MF, Betker JL, Randolph TW, Anchordoquy TJ. Lyophilization of a triply unsaturated phospholipid: effects of trace metal contaminants. Eur J Pharm Biopharm 2013; 85:306-13. [PMID: 23567484 DOI: 10.1016/j.ejpb.2013.03.028] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2013] [Revised: 03/20/2013] [Accepted: 03/23/2013] [Indexed: 11/30/2022]
Abstract
As liquid liposomal formulations are prone to chemical degradation and aggregation, these formulations often require freeze drying (e.g., lyophilization) to achieve sufficient shelf-life. However, liposomal formulations may undergo oxidation during lyophilization and/or during prolonged storage. The goal of the current study was to characterize the degradation of 1,2-dilinolenoyl-sn-glycero-3-phosphocholine (DLPC) during lyophilization and to also probe the influence of metal contaminants in promoting the observed degradation. Aqueous sugar formulations containing DLPC (0.01 mg/ml) were lyophilized, and DLPC degradation was monitored using HPLC/UV and GC/MS methods. The effect of ferrous ion and sucrose concentration, as well as lyophilization stage promoting lipid degradation, was investigated. DLPC degradation increased with higher levels of ferrous ion. After lyophilization, 103.1 ± 1.1%, 66.9 ± 0.8%, and 28.7 ± 0.7% DLPC remained in the sucrose samples spiked with 0.0 ppm, 0.2 ppm, and 1.0 ppm ferrous ion, respectively. Lipid degradation predominantly occurs during the freezing stage of lyophilization. Sugar concentration and buffer ionic strength also influence the extent of lipid degradation, and DLPC loss correlated with degradation product formation. We conclude that DLPC oxidation during the freezing stage of lyophilization dramatically compromises the stability of lipid-based formulations. In addition, we demonstrate that metal contaminants in sugars can become highly active when lyophilized in the presence of a reducing agent.
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Affiliation(s)
- N M Payton
- Department of Pharmaceutical Sciences, University of Colorado Denver, USA.
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de Sousa Neto D, Tabak M. Interaction of the meso-tetrakis (4-N-methylpyridyl) porphyrin with gel and liquid state phospholipid vesicles. J Colloid Interface Sci 2012; 381:73-82. [DOI: 10.1016/j.jcis.2012.05.041] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2012] [Revised: 05/17/2012] [Accepted: 05/18/2012] [Indexed: 10/28/2022]
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20
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Albarracín W, Sánchez IC, Grau R, Barat JM. Salt in food processing; usage and reduction: a review. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02492.x] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Mosca M, Ceglie A, Ambrosone L. Effect of membrane composition on lipid oxidation in liposomes. Chem Phys Lipids 2011; 164:158-65. [DOI: 10.1016/j.chemphyslip.2010.12.006] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2010] [Revised: 12/15/2010] [Accepted: 12/16/2010] [Indexed: 10/18/2022]
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22
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Lu FSH, Nielsen NS, Timm-Heinrich M, Jacobsen C. Oxidative stability of marine phospholipids in the liposomal form and their applications. Lipids 2010; 46:3-23. [PMID: 21088919 DOI: 10.1007/s11745-010-3496-y] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2010] [Accepted: 10/26/2010] [Indexed: 12/15/2022]
Abstract
Marine phospholipids (MPL) have attracted a great deal of attention recently as they are considered to have a better bioavailability, a better resistance towards oxidation and a higher content of eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than oily triglycerides (fish oil) from the same source. Due to their tight intermolecular packing conformation at the sn-2 position and their synergism with α-tocopherol present in MPL extracts, they can form stable liposomes which are attractive ingredients for food or feed applications. However, MPL are still susceptible to oxidation as they contain large amounts polyunsaturated fatty acids and application of MPL in food and aquaculture industries is therefore a great challenge for researchers. Hence, knowledge on the oxidative stability of MPL and the behavior of MPL in food and feed systems is an important issue. For this reason, this review was undertaken to provide the industry and academia with an overview of (1) the stability of MPL in different forms and their potential as liposomal material, and (2) the current applications and future prospects of MPL in both food and aquaculture industries with special emphasis on MPL in the liposomal form.
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Affiliation(s)
- F S Henna Lu
- Division of Seafood Research, National Food Institute, Technical University of Denmark, Lyngby, Denmark.
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Šližytė R, Mozuraitytė R, Martínez-Alvarez O, Falch E, Fouchereau-Peron M, Rustad T. Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Process Biochem 2009. [DOI: 10.1016/j.procbio.2009.02.010] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Haahr AM, Jacobsen C. Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions. EUR J LIPID SCI TECH 2008. [DOI: 10.1002/ejlt.200800035] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Mozuraityte R, Rustad T, Storrø I. The role of iron in peroxidation of polyunsaturated fatty acids in liposomes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:537-543. [PMID: 18095645 DOI: 10.1021/jf0716073] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
This work investigated iron-catalyzed lipid oxidation in marine phospholipid liposomes. Oxygen consumption was used as a method to study lipid oxidation at pH 5.5 and 30 degrees C. The relationship between consumed oxygen and amount of peroxides (PV) and thiobarbituric reactive substances (TBARS) formed showed that both Fe2+ and Fe3+ catalyzed lipid oxidation. When Fe2+ was added to liposomes at a concentration of approximately 10 microM, an initial drop in dissolved oxygen (oxygen uptake rate >258 microM/min), followed by a slower linear oxygen uptake (oxygen uptake rate 4-6 microM/min), was observed. Addition of Fe3+ induced only the linear oxygen uptake. The initial fast drop in dissolved oxygen was due to oxidation of Fe2+ to Fe3+ by preexisting lipid peroxides (rate 79 microM Fe2+/min). Fe3+ is reduced by peroxides to Fe2+ at a slow rate (0.25 microM Fe3+/min at 30 degrees C) in a pseudo-first-order reaction. The redox cycling between Fe2+ and Fe3+ leads to an equilibrium between Fe2+ and Fe3+ resulting in a linear oxygen uptake. During the linear oxygen uptake, the interaction of Fe (3+) with lipid peroxide is the rate-limiting factor. Both alkoxy and peroxy radicals are formed by breakdown of peroxides by Fe2+ and Fe3+. These radicals react with fatty acids giving lipid radicals reacting with oxygen.
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Affiliation(s)
- Revilija Mozuraityte
- Department of Biotechnology, Norwegian University of Science and Technology, Trondheim, Norway
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