The Experts below are selected from a list of 315 Experts worldwide ranked by ideXlab platform
Kai Griebenow - One of the best experts on this subject based on the ideXlab platform.
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poly ethylene glycol as stabilizer and Emulsifying Agent a novel stabilization approach preventing aggregation and inactivation of proteins upon encapsulation in bioerodible polyester microspheres
Journal of Controlled Release, 2003Co-Authors: Ingrid J Castellanos, Ruben Crespo, Kai GriebenowAbstract:Protein aggregation and inactivation are major problems associated with the encapsulation of pharmaceutical proteins in biodegradable microspheres. The objectives of this study were to identify the causes of aggregation and inactivation of two model enzymes upon solid-in-oil-in-water (s/o/w) encapsulation in poly(lactic-co-glycolic) acid (PLGA) microspheres in order to rationally develop approaches assuring their stability. S/o/w encapsulation of γ-chymotrypsin in PLGA microspheres caused aggregation of ca. 30% and halved its specific activity. Co-lyophilization with poly(ethylene glycol) (PEG) substantially reduced the loss in enzyme activity but 8% of the protein still aggregated during encapsulation. Model studies performed under conditions relevant to the encapsulation procedure allowed pinpointing the cause of γ-chymotrypsin instability, which was mainly the formation of the oil-in-water emulsion. To prevent aggregation in this encapsulation step, the most commonly used Emulsifying Agent polyvinyl alcohol (PVA) was replaced by PEG because it is known to reduce protein aggregation at interfaces. The use of PEG as the Emulsifying Agent in the aqueous and organic phase prevented γ-chymotrypsin inactivation and aggregation during encapsulation. The stabilization approach also worked for the model protein horseradish peroxidase and thus is of a general nature.
Bozhong Mu - One of the best experts on this subject based on the ideXlab platform.
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the effect of polymer surfactant Emulsifying Agent on the formation and stability of α lipoic acid loaded nanostructured lipid carriers nlc
Food Hydrocolloids, 2013Co-Authors: Kai Zheng, Xiaomin Yang, Ruqiang Ye, Bozhong MuAbstract:α-Lipoic acid loaded nanostructured lipid carriers (ALA-NLC) were developed by high pressure homogenization (HPH) technology. The effects of polymer-surfactant Emulsifying Agents on the formation and stability of ALA-NLC were characterized by dynamic light scattering (DLS), rheological analysis, wide angle X-ray diffraction (WAXD), and high efficiency liquid chromatography (HPLC). The particles size, viscoelastic property and stability of ALA-NLC samples were significantly influenced by polymer–surfactant Emulsifying Agents. Polymer is considered as a primary Emulsifying Agent in ALA-NLC. Surfactants, which have small and flexible hydrophilic head group, would have strong interaction with polymer, and form strong interfacial film, thus could improve the stability of ALA-NLC. These results will be productive for better understanding of the preparation and stability of NLC, and two formulations applied here may have some potential applications for α-lipoic acid dietary supplement or nutri-cosmetics.
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The effect of polymer–surfactant Emulsifying Agent on the formation and stability of α-lipoic acid loaded nanostructured lipid carriers (NLC)
Food Hydrocolloids, 2013Co-Authors: Kai Zheng, Xiaomin Yang, Ruqiang Ye, Bozhong MuAbstract:α-Lipoic acid loaded nanostructured lipid carriers (ALA-NLC) were developed by high pressure homogenization (HPH) technology. The effects of polymer-surfactant Emulsifying Agents on the formation and stability of ALA-NLC were characterized by dynamic light scattering (DLS), rheological analysis, wide angle X-ray diffraction (WAXD), and high efficiency liquid chromatography (HPLC). The particles size, viscoelastic property and stability of ALA-NLC samples were significantly influenced by polymer–surfactant Emulsifying Agents. Polymer is considered as a primary Emulsifying Agent in ALA-NLC. Surfactants, which have small and flexible hydrophilic head group, would have strong interaction with polymer, and form strong interfacial film, thus could improve the stability of ALA-NLC. These results will be productive for better understanding of the preparation and stability of NLC, and two formulations applied here may have some potential applications for α-lipoic acid dietary supplement or nutri-cosmetics.
Mario Diaz - One of the best experts on this subject based on the ideXlab platform.
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rheological properties stability and sensory evaluation of low cholesterol mayonnaises prepared using egg yolk granules as Emulsifying Agent
Journal of Food Engineering, 2010Co-Authors: Amanda Laca, M C Saenz, Benjamin Paredes, Mario DiazAbstract:No important practical applications have been developed for egg yolk granules until now. However, as they have low cholesterol content and maintain good Emulsifying properties, granules could be employed as a potential ingredient in the food industry. In this work, granules obtained in the laboratory by a simple procedure were used as Emulsifying Agent in mayonnaise preparation. The aim was to develop a low-cholesterol mayonnaise with properties similar to those of typical mayonnaise. For this purpose, three low-cholesterol formulations prepared in the laboratory were compared with a mayonnaise prepared using yolk and also with a commercial mayonnaise. The rheological characteristics of mayonnaises were evaluated, as well as their microstructure and sensorial properties. In addition, colour and particle size measurements at different times of storage were carried out to assess stability. According to results, the use of granules allows the preparation of a low-cholesterol mayonnaise which shows similar characteristics to those of a typical mayonnaise.
Ingrid J Castellanos - One of the best experts on this subject based on the ideXlab platform.
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poly ethylene glycol as stabilizer and Emulsifying Agent a novel stabilization approach preventing aggregation and inactivation of proteins upon encapsulation in bioerodible polyester microspheres
Journal of Controlled Release, 2003Co-Authors: Ingrid J Castellanos, Ruben Crespo, Kai GriebenowAbstract:Protein aggregation and inactivation are major problems associated with the encapsulation of pharmaceutical proteins in biodegradable microspheres. The objectives of this study were to identify the causes of aggregation and inactivation of two model enzymes upon solid-in-oil-in-water (s/o/w) encapsulation in poly(lactic-co-glycolic) acid (PLGA) microspheres in order to rationally develop approaches assuring their stability. S/o/w encapsulation of γ-chymotrypsin in PLGA microspheres caused aggregation of ca. 30% and halved its specific activity. Co-lyophilization with poly(ethylene glycol) (PEG) substantially reduced the loss in enzyme activity but 8% of the protein still aggregated during encapsulation. Model studies performed under conditions relevant to the encapsulation procedure allowed pinpointing the cause of γ-chymotrypsin instability, which was mainly the formation of the oil-in-water emulsion. To prevent aggregation in this encapsulation step, the most commonly used Emulsifying Agent polyvinyl alcohol (PVA) was replaced by PEG because it is known to reduce protein aggregation at interfaces. The use of PEG as the Emulsifying Agent in the aqueous and organic phase prevented γ-chymotrypsin inactivation and aggregation during encapsulation. The stabilization approach also worked for the model protein horseradish peroxidase and thus is of a general nature.
Kai Zheng - One of the best experts on this subject based on the ideXlab platform.
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the effect of polymer surfactant Emulsifying Agent on the formation and stability of α lipoic acid loaded nanostructured lipid carriers nlc
Food Hydrocolloids, 2013Co-Authors: Kai Zheng, Xiaomin Yang, Ruqiang Ye, Bozhong MuAbstract:α-Lipoic acid loaded nanostructured lipid carriers (ALA-NLC) were developed by high pressure homogenization (HPH) technology. The effects of polymer-surfactant Emulsifying Agents on the formation and stability of ALA-NLC were characterized by dynamic light scattering (DLS), rheological analysis, wide angle X-ray diffraction (WAXD), and high efficiency liquid chromatography (HPLC). The particles size, viscoelastic property and stability of ALA-NLC samples were significantly influenced by polymer–surfactant Emulsifying Agents. Polymer is considered as a primary Emulsifying Agent in ALA-NLC. Surfactants, which have small and flexible hydrophilic head group, would have strong interaction with polymer, and form strong interfacial film, thus could improve the stability of ALA-NLC. These results will be productive for better understanding of the preparation and stability of NLC, and two formulations applied here may have some potential applications for α-lipoic acid dietary supplement or nutri-cosmetics.
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The effect of polymer–surfactant Emulsifying Agent on the formation and stability of α-lipoic acid loaded nanostructured lipid carriers (NLC)
Food Hydrocolloids, 2013Co-Authors: Kai Zheng, Xiaomin Yang, Ruqiang Ye, Bozhong MuAbstract:α-Lipoic acid loaded nanostructured lipid carriers (ALA-NLC) were developed by high pressure homogenization (HPH) technology. The effects of polymer-surfactant Emulsifying Agents on the formation and stability of ALA-NLC were characterized by dynamic light scattering (DLS), rheological analysis, wide angle X-ray diffraction (WAXD), and high efficiency liquid chromatography (HPLC). The particles size, viscoelastic property and stability of ALA-NLC samples were significantly influenced by polymer–surfactant Emulsifying Agents. Polymer is considered as a primary Emulsifying Agent in ALA-NLC. Surfactants, which have small and flexible hydrophilic head group, would have strong interaction with polymer, and form strong interfacial film, thus could improve the stability of ALA-NLC. These results will be productive for better understanding of the preparation and stability of NLC, and two formulations applied here may have some potential applications for α-lipoic acid dietary supplement or nutri-cosmetics.