Radiolysis-Associated Decrease in Radiochemical Purity of 177Lu-Radiopharmaceuticals and Comparison of the Effectiveness of Selected Quenchers against This Process

The radiolytic degradation of vector molecules is a major factor affecting the shelf life of therapeutic radiopharmaceuticals. The development of time-stable dosage forms of radiopharmaceuticals is the key to their successful implementation in clinical practice. Using [¹⁷⁷Lu]Lu-PSMA-617 molecule as an example, the time dependence of the change in radiochemical purity (RCP, %) under radiolysis conditions was studied. The dependence of [¹⁷⁷Lu]Lu-PSMA-617 radiolysis on parameters such as time, radionuclide activity, buffer agent concentration, precursor amount, and preparation volume was evaluated. It was shown that the absorbed dose was the dominant factor influencing the RCP. The RCP value is inversely proportional to the absorbed dose in the [¹⁷⁷Lu]Lu-PSMA-617 preparation and has an exponential dependence. The lutetium-177 dose factor ψ (Gy·mL·MBq^-1) and PSMA-617 concentration-dependent dose constant κ (Gy^-1) were evaluated for absorbed dose estimation via computer modeling, chemical dosimetry, and radiochemical purity monitoring under various conditions. The further refinement and application of the dependencies found can be useful for predicting the RCP value at the stage of optimizing the composition of the finished dosage form of therapeutic radiopharmaceuticals. The influence of the buffer agent (sodium acetate) concentration on [¹⁷⁷Lu]Lu-PSMA-617 radiolytic degradation was shown and should be considered both when developing a dosage form, and when comparing the results of independent studies. The effectiveness of the addition of various stabilizing agents, such as DMSA, cysteine, gentisic acid, vanillin, methionine, adenine, dobesilic acid, thymine, uracil, nicotinamide, meglumine, and mannitol, in suppressing the effects of radiolysis was evaluated.

Are thymol, rosefuran, terpinolene and umbelliferone good scavengers of peroxyl radicals?

DFT-based computational calculations have been used to investigate the hydroperoxyl radical scavenging activity of four essential oil constituents namely thymol (Thy), rosefuran (Ros), terpinolene (Ter), and umbelliferone (Umb). Different reaction mechanisms including formal hydrogen transfer (FHT), radical adduct formation (RAF), sequential proton loss electron transfer (SPLET), and sequential electron transfer proton transfer (SETPT) have been examined in the gas phase and physiological environments. It was found that the HOO radical scavenging activity of these compounds is strongly influenced by the environment, which becomes more important in water than pentyl ethanoate. According to the overall reaction rate constants, the phenolic compounds Thy and Umb are predicted to exhibit excellent activity in aqueous solution. Umb with an overall rate constant of 1.44 × 10⁸M^-1s^-1 at physiological pH is among the best HOO radical scavengers in water with activity comparable to that of caffeic acid, higher than those of ascorbic acid, guaiacol and eugenol, and much higher than that of Trolox.

Effect of pH on ·OH-induced degradation progress of syringol/syringaldehyde and health effect

Syringol and syringaldehyde are widely present pollutants in atmosphere and wastewater due to lignin pyrolysis and draining of pulp mill effluents. The hydroxylation degradation mechanisms and kinetics and health effect assessment of them under high and low-NO_x regimes in atmosphere and wastewater have been studied theoretically. The effect of pH on reaction mechanisms and rate constants in their ·OH-initiated degradation processes has been fully investigated. Results have suggested that aqueous solution played a positive role in the ·OH-initiated degradation reactions by decreasing the energy barriers of most reactions and changing the reactivity order of initial reactions. For Sy^- and Sya^- (anionic species of syringol and syringaldehyde), most initial reaction routes were more likely to occur than that of HSy and Hsya (neutral species of syringol and syringaldehyde). As the pH increased from 1 to 14, the overall rate constants (at 298 K) of syringol and syringaldehyde with ·OH in wastewater increased from 5.43 × 10¹⁰ to 9.87 × 10¹⁰ M^-1 s^-1 and from 3.70 × 10¹⁰ to 1.14 × 10¹¹ M^-1 s^-1, respectively. In the NO_x-rich environment, 4-nitrosyringol was the most favorable product, while ring-opening oxygenated chemicals were the most favorable products in the NO_x-poor environment. On the whole, the NO_x-poor environment could decrease the toxicities during the hydroxylation processes of syringol and syringaldehyde, which was the opposite in a NO_x-rich environment. ·OH played an important role in the methoxyphenols degradation and its conversion into harmless compounds in the NO_x-poor environment.

Concept, mechanism, and applications of phenolic antioxidants in foods

In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. PRACTICAL APPLICATIONS: Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.

Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu

Vanillin, 4-methylguaiacol, and 4-ethylguaiacol can improve AAPH-induced alterations in oxidative stress biomarkers and antioxidant enzymes in HepG2 cells.

Degradation of organic molecules in advanced oxidation processes: relation between chemical structure and degradability

Hydroxyl radical induced degradation of maleic acid, fumaric acid and 20 aromatic molecules was investigated in air saturated aqueous solutions. Hydroxyl radicals were generated by an advanced oxidation process (AOP), water radiolysis. Oxidation was followed by chemical oxygen demand (COD) and total organic carbon content (TOC) measurements. Up to ∼30-50% decrease of COD the dose dependence was linear. By the ratio of the decrease of COD and the amount of reactive radiolysis intermediates introduced into the solution the oxidation efficiencies were calculated. Efficiencies around 0.5-1 (O2 molecule built in products/OH) found for most of the compounds show that the one-electron-oxidant OH induces 2-4 electron oxidations. The high oxidation rates were explained by OH addition to unsaturated bonds and subsequent reactions of dissolved O2 with organic radicals. In amino substituted molecules or in Acid Red 1 azo dye, O2 cannot compete efficiently with unimolecular transformation of organic radicals and the efficiency is lower (0.2-0.5).

Significant damage-rescuing effects of wood vinegar extract in living Caenorhabditis elegans under oxidative stress

BACKGROUND

Wood vinegar (WV), a byproduct from the charcoal production process, has been reported to have excellent antioxidant capability by chemical examination. However, the biological effect of WV in living animals is still unknown. In this study, a simple model organism, the nematode Caenorhabditis elegans, was used as an in vivo system to assess the biological effects of wood vinegar through the development, lifespan, brood size, germline cell apoptosis and superoxide dismutase (SOD) level.

RESULTS

Wood vinegar extract (WVE) promoted the development, prolonged the lifespan and increased the brood size in reactive oxidative species (ROS)-sensitive mutant worms. WVE treatment rescued the effects of damage in germline cell apoptosis and SOD upregulation induced by paraquat, an ROS generator, to the control level. Additionally, WVE showed comparative ability in rescuing damage as compared with L-ascorbic acid and α-tocopherol.

CONCLUSION

WVE treatment exhibits a remedial/beneficial effect on ROS-sensitive mutant under normal cultural conditions and on wild-type worms under oxidative stress. ROS scavenging is involved in the damage-rescuing mechanism. This study will provide a basal biological and nutritional exploration for the use of WV as a functional food, and for the substitution of chemical antioxidants with side effects in food.

A comprehensive review on vanilla flavor: Extraction, isolation and quantification of vanillin and others constituents

Vanilla, being the world's most popular flavoring materials, finds extensive applications in food, beverages, perfumery and pharmaceutical industry. With the high demand and limited supply of vanilla pods and the continuing increase in their cost, numerous efforts of blending and adulteration in natural vanilla extracts have been reported. Thus, to ensure the quality of vanilla extracts and vanilla-containing products, it is important to develop techniques to verify their authenticity. Quantitatively, vanillin is the major compound present in the vanilla pods and the determination of vanillin is a vital consideration in natural vanilla extracts. This paper provides a comprehensive account of different extraction processes and chromatographic techniques applied for the separation, identification and determination of chemical constituents of vanilla. The review also provides an account of different methods applied for the quantification and the authentification of chemical constituents of vanilla extract. As the various properties of vanilla are attributed to its main constituent vanillin, its physico-chemical and bioactive properties have also been outlined.

Electrochemical determination of antioxidant capacities in flavored waters by guanine and adenine biosensors

The immobilization and electro-oxidation of guanine and adenine as DNA bases on glassy carbon electrode are evaluated by square wave voltammetric analysis. The influence of electrochemical pretreatments, nature of supporting electrolyte, pH, accumulation time and composition of DNA nucleotides on the immobilization effect and the electrochemical mechanism are discussed. Trace levels of either guanine or adenine can be readily detected following short accumulation time with detection limits of 35 and 40 ngmL(-1) for guanine and adenine, respectively. The biosensors of guanine and adenine were employed for the voltammetric detection of antioxidant capacity in flavored water samples. The method relies on monitoring the changes of the intrinsic anodic response of the surface-confined guanine and adenine species, resulting from its interaction with free radicals from Fenton-type reaction in absence and presence of antioxidant. Ascorbic acid was used as standard to evaluate antioxidant capacities of samples. Analytical data was compared with that of FRAP method.

DNA protective properties of vanillin against γ-radiation under different conditions: Possible mechanisms

Ionizing radiation is an important genotoxic agent. Protecting against this form of toxicant, especially by a dietary component, has several potential applications. In the present study, we have examined the ability of vanillin (4-hydroxy-3-methoxybenzaldehyde), a naturally occurring food flavouring agent, to inhibit radiation-induced DNA damage measured as strand breaks under in vitro, ex vivo and in vivo conditions besides the possible mechanisms behind the observed protection. Our study showed that there was a concentration-dependent inhibition of the disappearance of super-coiled (ccc) form of plasmid pBR322 (in vitro) upon exposure to 50 Gy of gamma-radiation. Presence of 0.5 mM vanillin has a dose-modifying factor (DMF) of 6.75 for 50% inactivation of ccc form. Exposure of human peripheral blood leucocytes (ex vivo) to gamma-radiation causes strand breaks in the cellular DNA, as assessed by comet assay. When leucocytes were exposed to 2 Gy of gamma-radiation there was an increase in parameters of comet assay such as %DNA in tail, tail length, 'tail moment' and 'Olive tail moment'. The presence of 0.5 mM vanillin during irradiation significantly reduced these parameters. Damage to DNA in mouse peripheral blood leucocytes after whole-body exposure of mice (in vivo) to gamma-radiation was studied at 1 and 2 h post-irradiation. There was recovery of DNA damage in terms of the above-mentioned parameters at 2 h post-irradiation. This was more than that observed at 1 h. The recovery was more in vanillin treated mice. Hence our studies showed that vanillin offers protection to DNA against radiation-induced damage possibly imparting a role other than modulation of DNA repair. To examine the possible mechanisms of radioprotection, in terms of radiation-derived radicals, we carried out the reaction of vanillin with ABTS*(+) radical spectrophotometrically besides with DNA peroxyl and carbonyl radicals by using pulse radiolysis. Our present investigations show that vanillin has ability to protect against DNA damage in plasmid pBR322, human and mouse peripheral blood leucocytes and splenic lymphocytes besides enhancing survival in splenic lymphocytes against gamma-radiation, and that the possible mechanism may involve scavenging of radicals generated during radiation, apart from modulation of DNA repair observed earlier.

Inhibition of peroxynitrite-mediated reactions by vanillin

Several neurodegenerative diseases such as Alzeimer's and Parkinson's as well as septic shock and inflammation involve formation of reactive oxygen and nitrogen species that include peroxynitrite (PON). PON can also react with endogenous antioxidants. Therefore, dietary supplementation with antioxidants may help in these diseases. An exogenous antioxidant, vanillin (4-hydroxy-3-methoxybenzaldehyde), used widely as a food flavoring agent, was evaluated for its ability to scavenge PON and inhibit PON-mediated reactions. Nitration of tyrosine by PON was assessed by high-performance liquid chromatography (HPLC). This reaction was inhibited by vanillin. The oxidation of dihydrorhodamine 123 to fluorescent rhodamine 123 was also inhibited by vanillin. The kinetics of reaction between PON and vanillin was studied by stopped-flow technique. The products of this reaction were analyzed by HPLC, and hydroxyvanillin was identified as one of the five products with absorption at 350 nm. These data demonstrate that vanillin effectively scavenges PON in cell-free systems.