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Kar S, Das SS, Kundu S, Sahu BD, Kumar KJ, Kesari KK, Singh SK. Intranasal Delivery of Carvedilol- and Quercetin-Encapsulated Cationic Nanoliposomes for Cardiovascular Targeting: Formulation and In Vitro and Ex Vivo Studies. ACS APPLIED BIO MATERIALS 2024; 7:3061-3085. [PMID: 38581388 DOI: 10.1021/acsabm.4c00102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2024]
Abstract
Carvedilol (CVD), an adrenoreceptor blocker, is a hydrophobic Biopharmaceutics Classification System class II drug with poor oral bioavailability due to which frequent dosing is essential to attain pharmacological effects. Quercetin (QC), a polyphenolic compound, is a potent natural antioxidant, but its oral dosing is restricted due to poor aqueous solubility and low oral bioavailability. To overcome the common limitations of both drugs and to attain synergistic cardioprotective effects, we formulated CVD- and QC-encapsulated cationic nanoliposomes (NLPs) in situ gel (CVD/QC-L.O.F.) for intranasal administration. We designed CVD- and QC-loaded cationic nanoliposomal (NLPs) in situ gel (CVD/QC-L.O.F.) for intranasal administration. In vitro drug release studies of CVD/QC-L.O.F. (16.25%) exhibited 18.78 ± 0.57% of QC release and 91.38 ± 0.93% of CVD release for 120 h. Ex vivo nasal permeation studies of CVD/QC-L.O.F. demonstrated better permeation of QC (within 96 h), i.e., 75.09% compared to in vitro drug release, whereas CVD permeates within 48 h, indicating the better interaction between cationic NLPs and the negatively charged biological membrane. The developed nasal gel showed a sufficient mucoadhesive property, good spreadability, higher firmness, consistency, and cohesiveness, indicating suitability for membrane application and intranasal administration. CVD-NLPs, QC-NLPs, and CVD/QC-NLPs were evaluated for in vitro cytotoxicity, in vitro ROS-induced cell viability assessment, and a cellular uptake study using H9c2 rat cardiomyocytes. The highest in vitro cellular uptake of CVD/QC-cationic NLPs by H9c2 cells implies the benefit of QC loading within the CVD nanoliposomal carrier system and gives evidence for better interaction of NLPs carrying positive charges with the negatively charged biological cells. The in vitro H2O2-induced oxidative stress cell viability assessment of H9c2 cells established the intracellular antioxidant activity and cardioprotective effect of CVD/QC-cationic NLPs with low cytotoxicity. These findings suggest the potential of cationic NLPs as a suitable drug delivery carrier for CVD and QC combination for the intranasal route in the treatment of various cardiovascular diseases like hypertension, angina pectoris, etc. and for treating neurodegenerative disorders.
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Affiliation(s)
- Sweta Kar
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India
| | - Sabya Sachi Das
- School of Pharmaceutical and Population Health Informatics, DIT University, Dehradun 248009, Uttarakhand, India
| | - Sourav Kundu
- Department of Pharmacology and Toxicology, National Institute of Pharmaceutical Education and Research (NIPER), Guwahati, Changsari 781101, Assam, India
| | - Bidya Dhar Sahu
- Department of Pharmacology and Toxicology, National Institute of Pharmaceutical Education and Research (NIPER), Guwahati, Changsari 781101, Assam, India
| | - K Jayaram Kumar
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India
| | - Kavindra Kumar Kesari
- Department of Applied Physics, School of Science, Aalto University, 00076 Espoo, Finland
| | - Sandeep Kumar Singh
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India
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Eliuz EE, Yabalak E, Ayas D. Inhibition performance of almond shell hydrochar-based fish oil emulsion gel on Klebsiella pneumonia inoculated fish skin and its characteristics. Int J Biol Macromol 2024; 264:130529. [PMID: 38432281 DOI: 10.1016/j.ijbiomac.2024.130529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/27/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
In this study, the inhibition potential against Klebsiella pneumoniae (K. pneumoniae) and the characterization of fish oil (FO) emulsion gel (EGE) containing almond shell hydrochar (AH) were investigated. Oily water of mullet liver was emulsified using tween 80, then gelled using gelatin and finally immobilized into hydrochar using an ultrasonic homogenizer. Characteristics and surface analysis of hydrochar-based emulsion gel (HEGE) were examined using FTIR and SEM. Stability, particle size distribution and zeta potential of HEGE were measured. In this study, a zeta potential of -18.46 indicated that HEGE was more stable than EGE (35.7 mV). The addition of hydrochar to the emulsion gel containing micro-droplets enabled the structure to become fully layered and stable. Time-dependent inactivation of K. pneumoniae exposed to HEGE and fixed in 6 mm-fish skin was evaluated for the first time in this study. While the highest log reduction and percent reduction in the bacterial count were achieved within 5 min with 0.87 CFU/cm2 and 86.60% with EGE, the lowest log reduction and percent reduction were achieved with 0.003 CFU/cm2 and 0.082% with HEGE in 30 min. In conclusion, the almond shell hydrochar-immobilized emulsion gel is a functional adsorbent that can inhibit K. pneumonia, and its stability and performance make it a unique candidate for further studies in this field.
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Affiliation(s)
- Elif Erdogan Eliuz
- Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey.
| | - Erdal Yabalak
- Department of Chemistry and Chemical Processing Technologies, Technical Science Vocational School, Mersin University, 33343 Mersin, Turkey; Department of Nanotechnology and Advanced Materials, Mersin University, TR-33343 Mersin, Turkey.
| | - Deniz Ayas
- Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey
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Jo M, Kim SH, Kim HE, Lee YY, Kim E, Ban C, Choi YJ. Retrograded octenylsuccinylated maize starch-based emulgels for a promising oral delivery system of curcumin. Carbohydr Polym 2023; 322:121341. [PMID: 37839845 DOI: 10.1016/j.carbpol.2023.121341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 08/22/2023] [Accepted: 08/27/2023] [Indexed: 10/17/2023]
Abstract
Emulgels are a type of soft solid delivery system that exploit the merits of both emulsions and gels, namely, bioactive encapsulability and structural stability, respectively. We utilized retrograded/octenylsuccinylated maize starch (ROMS) to fabricate the curcumin-loaded emulgel. Emulgels (oil volume fraction, 0.20) prepared with 1-4 % w/w ROMS exhibited fluid-like behaviors while emulgels with 5-8 % w/w ROMS exhibited a gel-like consistency. Compared to a fluidic emulsion stabilized with 3 % w/w octenylsuccinylated maize starch, the emulgels showed more sustained lipolysis and controlled curcumin release patterns. These results were attributed to rigid ROMS structures at the outer layer of oil droplets, hindering the lipase approach onto the oil/water interface and curcumin diffusion from the interface. Additionally, the bioaccessibility of curcumin in ROMS-stabilized emulgels was enhanced >9.6-fold compared to that of a curcumin solution. Furthermore, emulgels prepared with 8 % w/w ROMS exhibited a high yield stress (376.4 Pa) and maintained appearance and droplet size for 60 days of storage at 4 °C. Consequently, this emulgel has potential as a lipophilic bioactive-containing soft gel with sustained digestion and controlled release properties. Our findings may provide insights into rational delivery system designs.
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Affiliation(s)
- Myeongsu Jo
- Center for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea
| | - Sung Hyun Kim
- Binggrae Co. Ltd., Namyangjusi, Gyeonggido 12253, Republic of Korea
| | - Ha Eun Kim
- Department of Agricultural Biotechnology, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea
| | - You Young Lee
- Department of Agricultural Biotechnology, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea
| | - Eunghee Kim
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Choongjin Ban
- Department of Environmental Horticulture, University of Seoul, Dongdaemungu, Seoul 02504, Republic of Korea.
| | - Young Jin Choi
- Center for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea; Department of Agricultural Biotechnology, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea.
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Alletto P, Garcia AM, Marchesan S. Short Peptides for Hydrolase Supramolecular Mimicry and Their Potential Applications. Gels 2023; 9:678. [PMID: 37754360 PMCID: PMC10529927 DOI: 10.3390/gels9090678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/19/2023] [Accepted: 08/21/2023] [Indexed: 09/28/2023] Open
Abstract
Hydrolases are enzymes that have found numerous applications in various industrial sectors spanning from pharmaceuticals to foodstuff and beverages, consumers' products such as detergents and personal care, textiles, and even for biodiesel production and environmental bioremediation. Self-assembling and gelling short peptides have been designed for their mimicry so that their supramolecular organization leads to the creation of hydrophobic pockets for catalysis to occur. Catalytic gels of this kind can also find numerous industrial applications to address important global challenges of our time. This concise review focuses on the last 5 years of progress in this fast-paced, popular field of research with an eye towards the future.
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Affiliation(s)
- Paola Alletto
- Chemical and Pharmaceutical Sciences Department, University of Trieste, 34127 Trieste, Italy
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
- Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Ana Maria Garcia
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
- Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Silvia Marchesan
- Chemical and Pharmaceutical Sciences Department, University of Trieste, 34127 Trieste, Italy
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Gao Y, Li X, Xie Y, Huang X, Cheng C, Julian McClements D, Zhang L, Chen X, Zou L, Wei L. Encapsulation of bitter peptides in diphasic gel double emulsions: bitterness masking, sustained release and digestion stability. Food Res Int 2022; 162:112205. [DOI: 10.1016/j.foodres.2022.112205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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Fan Z, Cheng P, Zhang P, Zhang G, Han J. Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review. Int J Biol Macromol 2022; 222:1642-1664. [DOI: 10.1016/j.ijbiomac.2022.10.082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/21/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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Gao H, Huang X, Xie Y, Fang S, Chen W, Zhang K, Chen X, Zou L, Liu W. Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions. Food Funct 2022; 13:11455-11466. [PMID: 36148831 DOI: 10.1039/d2fo01939f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The development of probiotics encapsulation strategies has always been a hot topic due to the high sensitivity of probiotics to processing, storage and the gastrointestinal environment. In this study, water in oil (W/O) emulsions of single-phase or dual-phase gels were constructed through the water phase, oil phase alone or all gels. And the W/O emulsions were used to encapsulate Bifidobacterium lactis V9. The effects of water, oil and biphasic gels on the physicochemical properties of the emulsion and the probiotic activity were investigated. Water, oil and biphasic gels contribute to the stability of emulsions. Oil-phase gels make the emulsion form a solid-like texture, while water-phase gels have no significant effect on the liquidity of the emulsion. The microscopic image shows that the probiotics were completely encapsulated in the internal aqueous phase due to the excellent water affinity of probiotic powder. In addition, all W/O emulsions retain higher probiotic activity, which is attributed to good physical isolation during the gastric phase, while oil-phase and biphasic gel emulsions have high probiotic activity after intestinal digestion due to reduced lipid digestion by oil-phase gels. A liquid or solid-state encapsulated probiotic emulsion has been developed and can be used as a coating sauce, solid fat, etc., which can provide additional ideas for probiotic encapsulation systems and functional food development.
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Affiliation(s)
- Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Xin Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Youfa Xie
- Jiangzhong Pharmaceutical Co. LTD, Nanchang, 330041, Jiangxi, PR China
| | - Suqiong Fang
- Sirio Pharma Co., Ltd., Shantou, Guangdong 515041, China
| | - Wenrong Chen
- Sirio Pharma Co., Ltd., Shantou, Guangdong 515041, China
| | - Kui Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China. .,National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:foods11182883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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Chen Y, Sun Y, Ding Y, Ding Y, Liu S, Zhou X, Wu H, Xiao J, Lu B. Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application. Crit Rev Food Sci Nutr 2022; 64:1677-1700. [PMID: 36062818 DOI: 10.1080/10408398.2022.2118658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fish oil, rich in a variety of long-chain ω-3 PUFAs, is widely used in fortified foods due to its broad-spectrum health benefits. However, its undesired characteristics include oxidation sensitivity, poor water solubility, and fishy off-flavor greatly hinder its exploitation in food field. Over the past two decades, constructing fish oil emulsions to encapsulate ω-3 PUFAs for improving their physicochemical and functional properties has undergone great progress. This review mainly focuses on understanding the fabrication strategies, stabilization mechanism, and potential applications of fish oil emulsions, including fish oil microemulsions, nanoemulsions, double emulsions, Pickering emulsions and emulsion gels. Furthermore, the role of oil-water interfacial stabilizers in the fish oil emulsions stability will be discussed with a highlight on food-grade single emulsifiers and natural complex systems for achieving this purpose. Additionally, its roles and applications in food industry and nutrition field are delineated. Finally, possible innovative food trends and applications are highlighted, such as novel fish oil-based delivery systems construction (e.g., Janus emulsions and nutraceutical co-delivery systems), exploring digestion and absorption mechanisms and enhancing functional evaluation (e.g., nutritional supplement enhancer, and novel fortified/functional foods). This review provides a reference for the application of fish oil-based emulsion systems in future precision diet intervention implementations.
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Affiliation(s)
- Yufeng Chen
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- College of Biosystems Engineering and Food Science, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
| | - Yi Sun
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Huawei Wu
- Ningbo Today Food Co Ltd, Ningbo, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
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