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Cimino C, Bonaccorso A, Tomasello B, Alberghina GA, Musumeci T, Puglia C, Pignatello R, Marrazzo A, Carbone C. W/O/W Microemulsions for Nasal Delivery of Hydrophilic Compounds: A Preliminary Study. J Pharm Sci 2024; 113:1636-1644. [PMID: 38281664 DOI: 10.1016/j.xphs.2024.01.013] [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: 10/12/2023] [Revised: 01/22/2024] [Accepted: 01/22/2024] [Indexed: 01/30/2024]
Abstract
The administration of hydrophilic therapeutics has always been a great challenge because of their low bioavailability after administration. For this purpose, W/O/W microemulsion resulted to be a potential successful strategy for the delivery of hydrophilic compounds, interesting for the nasal mucosal therapy. Herein, an optimized biphasic W/O microemulsion was designed, through a preliminary screening, and it was inverted in a triphasic W/O/W microemulsion, intended for the nasal administration. In order to enhance the mucosal retention, surface modification of the biphasic W/O microemulsion was performed adding didodecyldimethylammonium bromide, and then converting the system into a cationic triphasic W/O/W microemulsion. The developed samples were characterized in terms of droplet size, polydispersity, zeta potential, pH and osmolality. The physical long-term stability was analyzed storing samples at accelerated conditions (40 ± 2 °C and 75 ± 5 % RH) for 6 months in a constant climate chamber, following ICH guidelines Q1A (R2). In order to verify the potential retention on the nasal mucosa, the two triphasic systems were analyzed in terms of mucoadhesive properties, measuring the in vitro interaction with mucin over time. Furthermore, fluorescein sodium salt was selected as a model hydrophilic drug to be encapsulated into the inner core of the two triphasic W/O/W microemulsions, and its release was analyzed compared to the free probe solution. The cytocompatibility of the two platforms was assessed on two cell lines, human fibroblasts HFF1 and Calu-3 cell lines, chosen as pre-clinical models for nasal and bronchial/tracheal airway epithelium.
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Affiliation(s)
- Cinzia Cimino
- Department of Biomedical and Biotechnological Sciences, University of Catania, Via Santa Sofia 97, 95123 Catania, Italy; Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95124 Catania, Italy; NANOMED, Research Centre for Nanomedicine and Pharmaceutical Nanotechnology, University of Catania, Viale A. Doria 6, 95124 Catania, Italy
| | - Angela Bonaccorso
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95124 Catania, Italy; NANOMED, Research Centre for Nanomedicine and Pharmaceutical Nanotechnology, University of Catania, Viale A. Doria 6, 95124 Catania, Italy
| | - Barbara Tomasello
- Section of Biochemistry, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95124 Catania, Italy
| | - Giovanni Anfuso Alberghina
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95124 Catania, Italy
| | - Teresa Musumeci
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95124 Catania, Italy; NANOMED, Research Centre for Nanomedicine and Pharmaceutical Nanotechnology, University of Catania, Viale A. Doria 6, 95124 Catania, Italy
| | - Carmelo Puglia
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95124 Catania, Italy; NANOMED, Research Centre for Nanomedicine and Pharmaceutical Nanotechnology, University of Catania, Viale A. Doria 6, 95124 Catania, Italy
| | - Rosario Pignatello
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95124 Catania, Italy; NANOMED, Research Centre for Nanomedicine and Pharmaceutical Nanotechnology, University of Catania, Viale A. Doria 6, 95124 Catania, Italy
| | - Agostino Marrazzo
- NANOMED, Research Centre for Nanomedicine and Pharmaceutical Nanotechnology, University of Catania, Viale A. Doria 6, 95124 Catania, Italy; Medicinal Chemistry Laboratory, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95124 Catania, Italy
| | - Claudia Carbone
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95124 Catania, Italy; NANOMED, Research Centre for Nanomedicine and Pharmaceutical Nanotechnology, University of Catania, Viale A. Doria 6, 95124 Catania, Italy.
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Yahya M, Sakti SCW, Fahmi MZ, Chuah CH, Lee HV. Bio-based Pickering emulsifier from mangosteen residues-derived sodium caseinate grafted spherical cellulose nanocrystals: Stability, rheological properties and microstructure studies. Int J Biol Macromol 2024; 257:128696. [PMID: 38072349 DOI: 10.1016/j.ijbiomac.2023.128696] [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: 02/06/2023] [Revised: 12/02/2023] [Accepted: 12/07/2023] [Indexed: 01/27/2024]
Abstract
This study focuses on the preparation of mangosteen rind-derived nanocellulose via green ascorbic acid hydrolysis. Subsequently, milk protein-grafted nanocellulose particles were developed as a renewable Pickering emulsifier for water-oil stabilization. The stabilizing efficiency of modified nanocellulose (NC-S) at different caseinate (milk protein) concentrations (1.5, 3.0, and 4.0 % w/v) was tested in a water-in-oil emulsion (W/O ratio of 40:60). At a concentration 3.0 % w/v of caseinate (3.0NC-S), the emulsion exhibited a stronger network of adsorption between water, Pickering emulsifier, and oil. This resulted in reduced oil droplet flocculation, increased stability over a longer period, and favorable emulsifying properties, as depicted in the creaming index profile, oil droplet distribution, and rheology analysis. Since 3.0NC-S demonstrated the best colloidal stability, further focus will be placed on its microstructural properties, comparing them with those of mangosteen rind (MG), cellulose, and nanocellulose (NC-L). The XRD profile indicated that both NC-L and NC-S possessed a cellulose nanocrystal structure characterized as type I beta with a high crystallinity index above 60 %. Morphology investigation shown that the NC-L present in the spherical shape of particles with nanosized ranging at diameters of 11.27 ± 0.50 nm and length 11.76 ± 0.46 nm, while modified NC-S showed increase sized at 14.26 ± 4.60 nm and length 14.96 ± 4.94 nm. The increment of particle sizes from NC-L to NC-S indicated 2.82 × 10-15 mg/m2 of surface protein coverage by caseinate functional groups.
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Affiliation(s)
- Mazlita Yahya
- Nanotechnology and Catalysis Research Centre (NANOCAT), University of Malaya, 50603 Kuala Lumpur, Malaysia; Pre University department, INTI International College Subang, No. 3, Jalan SS15/8, Ss 15, 47500 Subang Jaya, Selangor, Malaysia
| | - Satya Candra Wibawa Sakti
- Department of Chemistry, Faculty of Science and Technology, Universitas Airlangga, Campus C, Mulyorejo, Surabaya 60115, Indonesia
| | - Mochamad Zakki Fahmi
- Department of Chemistry, Faculty of Science and Technology, Universitas Airlangga, Campus C, Mulyorejo, Surabaya 60115, Indonesia
| | - Cheng Hock Chuah
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Hwei Voon Lee
- Nanotechnology and Catalysis Research Centre (NANOCAT), University of Malaya, 50603 Kuala Lumpur, Malaysia; Department of Chemistry, Faculty of Science and Technology, Universitas Airlangga, Campus C, Mulyorejo, Surabaya 60115, Indonesia.
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Su C, De Meulenaer B, Van der Meeren P. Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress. Compr Rev Food Sci Food Saf 2023; 22:4282-4301. [PMID: 37583303 DOI: 10.1111/1541-4337.13223] [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: 02/12/2023] [Revised: 06/24/2023] [Accepted: 07/20/2023] [Indexed: 08/17/2023]
Abstract
Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Kataoka S, Kawamoto S, Tsumura K, Ishikawa K. Comparison of enzymatic activities of lipases from Burkholderia plantarii and Burkholderia cepacia. Arch Microbiol 2023; 205:309. [PMID: 37594555 DOI: 10.1007/s00203-023-03655-0] [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: 05/25/2023] [Revised: 08/08/2023] [Accepted: 08/08/2023] [Indexed: 08/19/2023]
Abstract
Lipases (EC 3.1.1.3) are enzymes used in the oils and fats industries to modify the physicochemical properties of triacylglycerol (TAG). Lipase-catalyzed interesterification at high temperatures is an effective method for modifying the physicochemical properties of TAG. The lipase from Burkholderia plantarii (BpL) exhibits excellent catalytic activity for non-regiospecific interesterification at high temperatures, with depressed lipase hydrolytic activity. The detailed catalytic mechanism for reactions involving catalytic residues has not been elucidated because of the lack of a conventional method for estimating interesterification activity. We used our original water-in-oil emulsion system to estimate the interesterification activity of lipases. BpL showed 10% hydrolytic and 140% interesterification activities compared to the lipase from Burkholderia cepacia, which has a high sequence homology with BpL. By comparing the sequence and crystal structure data of the lipases, we clarified that two amino acids near the active center are one of the factors controlling the hydrolytic and interesterification activities of the enzyme.
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Affiliation(s)
- Saori Kataoka
- Research Institute for Creating the Future, Fuji Oil Holdings Inc., 4-3 Kinunodai, Tsukubamirai-shi, Ibaraki, 300-2497, Japan
| | - Sayuri Kawamoto
- Research Institute for Creating the Future, Fuji Oil Holdings Inc., 4-3 Kinunodai, Tsukubamirai-shi, Ibaraki, 300-2497, Japan
| | - Kazunobu Tsumura
- Research Institute for Creating the Future, Fuji Oil Holdings Inc., 4-3 Kinunodai, Tsukubamirai-shi, Ibaraki, 300-2497, Japan.
| | - Kazuhiko Ishikawa
- Biomedical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 1-8-31 Midorigaoka, Ikeda, Osaka, Japan
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Pickering Emulsions Stabilized by Chitosan/Natural Acacia Gum Biopolymers: Effects of pH and Salt Concentrations. Polymers (Basel) 2022; 14:polym14235270. [PMID: 36501665 PMCID: PMC9738950 DOI: 10.3390/polym14235270] [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: 11/05/2022] [Revised: 11/24/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022] Open
Abstract
In this study, chitosan (CT) and naturally occurring acacia gum (AG) blends were employed as emulsifiers to form a series of emulsions developed from diesel and water. Effects of pH level (3, 5, 10, and 12) and various NaCl salt concentrations (0.25-1%) on the stability, viscosity, and interfacial properties of CT-(1%)/AG-(4%) stabilized Pickering emulsions were evaluated. Bottle test experiment results showed that the stability indexes of the CT/AG emulsions were similar under acidic (3 and 5) and alkaline (10 and 12) pH media. On the other hand, the effects of various NaCl concentrations on the stability of CT-(1%)/AG-(4%) emulsion demonstrated analogous behavior throughout. From all the NaCl concentrations and pH levels examined, viscosities of this emulsion decreased drastically with the increasing shear rate, indicating pseudoplastic fluid with shear thinning characteristics of these emulsions. The viscosity of CT-(1%)/AG-(4%) emulsion increased at a low shear rate and decreased with an increasing shear rate. The presence of NaCl salt and pH change in CT/AG solutions induced a transformation in the interfacial tension (IFT) at the diesel/water interface. Accordingly, the IFT values of diesel/water in the absence of NaCl/CT/AG (without emulsifier and salt) remained fairly constant for a period of 500 s, and its average IFT value was 26.16 mN/m. In the absence of salt, the addition of an emulsifier (CT-(1%)/AG-(4%)) reduced the IFT to 16.69 mN/m. When the salt was added, the IFT values were further reduced to 12.04 mN/m. At low pH, the IFT was higher (17.1 mN/M) compared to the value of the IFT (10.8 mN/M) at high pH. The results obtained will help understand the preparation and performance of such emulsions under different conditions especially relevant to oil field applications.
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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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Perspectives in the stability of emulsion explosive. Adv Colloid Interface Sci 2022; 307:102745. [PMID: 35872440 DOI: 10.1016/j.cis.2022.102745] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 07/09/2022] [Accepted: 07/17/2022] [Indexed: 11/24/2022]
Abstract
This review explores the stability of emulsion explosive, through summarizing its instability reason, stability mechanism, affecting factors, improvement ways and evaluation methods. The emulsion explosive can be recognized as highly concentrated emulsion due to the volume fraction of dispersed phase exceed 74%. The polydispersity, deformation of compassed droplets and the high content of AN in dispersed phase should be considered for the stability of emulsion explosive. The coalescence is one of the important factor for the instability of emulsion explosive as the droplets bound to each other tightly, together with that, the crystallization of AN in dispersed droplets will occur. This process will further decrease the stability of emulsion explosive. Interfacial tension, the strength of interfacial film and electrical properties of droplets are the important mechanism for preparation and stability of emulsion explosive, among the three, the effect of the strength of interfacial film is most important, and the greater the strength of the interfacial film, the more stable the emulsion explosive. The stability of emulsion explosive will be affected by the emulsifier's structure, the viscosity and polarity of oil, the crystallization point of AN and the nature of matrix, in which, it is important to pay attention to the influence of emulsifier structure because adjusting emulsifier structure is a key channel to improve the stability of emulsion explosive. Besides that, the targeted methods to improve the stability of different emulsion explosive, such as bulk emulsion explosive, packaged emulsion explosive and powdery emulsion explosive, were concluded and established. Finally, we proposed some effective methods for evaluating and predicting stability of emulsion explosive. These results will facilitate the further development of the researches in the mechanism and improvement approach of stability, as well as it will also provide effective technical support for exploring the stability of other similar highly concentrated emulsions.
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DPD Simulation on the Transformation and Stability of O/W and W/O Microemulsions. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041361. [PMID: 35209153 PMCID: PMC8878357 DOI: 10.3390/molecules27041361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/08/2022] [Accepted: 02/14/2022] [Indexed: 11/30/2022]
Abstract
The dissipative particle dynamics simulation method is adopted to investigate the microemulsion systems prepared with surfactant (H1T1), oil (O) and water (W), which are expressed by coarse-grained models. Two topologies of O/W and W/O microemulsions are simulated with various oil and water ratios. Inverse W/O microemulsion transform to O/W microemulsion by decreasing the ratio of oil-water from 3:1 to 1:3. The stability of O/W and W/O microemulsion is controlled by shear rate, inorganic salt and the temperature, and the corresponding results are analyzed by the translucent three-dimensional structure, the mean interfacial tension and end-to-end distance of H1T1. The results show that W/O microemulsion is more stable than O/W microemulsion to resist higher inorganic salt concentration, shear rate and temperature. This investigation provides a powerful tool to predict the structure and the stability of various microemulsion systems, which is of great importance to developing new multifunctional microemulsions for multiple applications.
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