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Chun-woong Park – One of the best experts on this subject based on the ideXlab platform.
Preparation and in vivo evaluation of Lecithin-based microparticles for topical delivery of minoxidilArchives of Pharmacal Research, 2017Co-Authors: Hyo-jung Lee, Dong Won Oh, Min-ju Na, Dong Wook Kim, Dong-yeon Yuk, Hyoung-chul Choi, Yong-beom Lee, Kun Han, Chun-woong ParkAbstract:
Minoxidil is widely used for treatment of androgenic alopalopecia. Commercial products containing minoxidil are usually in solution form. Repeated applications of minoxidil solution can lead to adverse effects such as skin irritation and horniness. The aims of this study were to prepare Lecithin-based microparticle in minoxidil solution for enhancement of minoxidil topical delivery and skin protection and evaluate the ability of Lecithin on in vitro delivery, in vivo hair growth, and skin trouble improvement compared to commercial minoxidil solution. In in vitro skin permeation study, minoxidil solution containing Lecithin microparticle showed higher skin penetration rate and higher retention of drug inside the skin compared to minoxidil solution without Lecithin. After topical application of minoxidil solutions with or without Lecithin to C57BL/6 mice, minoxidil 5% solution containing Lecithin microparticle showed hair re-growth as efficient as commercial product of minoxidil 5% solution. It also significantly improved skin troubles while commercial product presented horny substance and crust formation. Therefore, the Lecithin-based microparticle in minoxidil 5% solution has good ability to promote hair growth without adverse effects.
Di Wang – One of the best experts on this subject based on the ideXlab platform.
the interaction between zein and Lecithin in ethanol water solution and characterization of zein Lecithin composite colloidal nanoparticlesPLOS ONE, 2016Co-Authors: Di WangAbstract:
Lecithin, a naturally small molecular surfactant, which is widely used in the food industry, can delay aging, enhance memory, prevent and treat diabetes. The interaction between zein and soy Lecithin with different mass ratios (20:1, 10:1, 5:1, 3:1, 2:1, 1:1 and 1:2) in ethanol-water solution and characterisation of zein and Lecithin composite colloidal nanoparticles prepared by antisolvent co-precipitation method were investigated. The mean size of zein–Lecithin composite colloidal nanoparticles was firstly increased with the rise of Lecithin concentration and then siginificantly decreased. The nanoparticles at the zein to Lecithin mass ratio of 5:1 had the largest particle size (263 nm), indicating that zein and Lecithin formed composite colloidal nanoparticles, which might aggregate due to the enhanced interaction at a higher proportion of Lecithin. Continuing to increase Lecithin concentration, the zein–Lecithin nanoparticles possibly formed a reverse micemicelle-like or a vesicle-like structure with zein in the core, which prevented the formation of nanoparticle aggregates and decreased the size of composite nanoparticles. The presence of Lecithin significantly reduced the ζ-potential of zein–Lecithin composite colloidal nanoparticles. The interaction between zein and Lecithin enhanced the intensity of the fluorescence emission of zein in ethanol-water solution. The secondary structure of zein was also changed by the addition of Lecithin. Differential scanning calorimetry thermograms revealed that the thermal stability of zein–Lecithin nanoparticles was enhanced with the rise of Lecithin level. The composite nanoparticles were relatively stable to elevated ionic strengths. Possible interaction mechanism between zein and Lecithin was proposed. These findings would help further understand the theory of the interaction between the alcohol soluble protein and the natural small molecular surfactant. The composite colloidal nanoparticles formed in this study can broaden the application of zein and be suitable for incorporating water-insoluble bioactive components in functional food and beverage products.
Ivan Hao Lee – One of the best experts on this subject based on the ideXlab platform.
Use of Lecithin as an antistatic agent in nonconductive crystallization slurries for isolating pure active pharmaceutical ingredientsOrganic Process Research and Development, 2013Co-Authors: Ivan Hao LeeAbstract:
Static buildup in glass-lined processing train during pure API crystns. in org. solvents can result in costly glass damage to the vessel internals, and presents a potential safety risk of fire or explosion. The propensity for static buildup is directly related to the cond. of the solvent system and is esp. high for nonpolar org. solvents such as toluene and heptane. Lecithin is a zwitterionic org. surfactant commonly used in the food and pharmaceutical industry. Lecithin has been proposed as an antistatic agent due to its relatively high soly. in nonpolar org. solvents, as well as its charge carrying capabilities when dissolved. Because Lecithin is routinely used in the pharmaceutical industry including in final drug product formulations, it has the advantage of having a reduced regulatory hurdle for implementation during API processing relative to other com. antistatic agents that do not have precedence for pharmaceutical applications. Exptl. results show that addn. of Lecithin at ppm levels is sufficient to increase soln. and pure API slurry cond. to above an acceptable threshold that reduces the risk of static charge buildup with a linear relationship between cond. and Lecithin concn. demonstrated. Noteworthy is the observation that the amt. of Lecithin required is related to the surface area of the API solids, as sufficient Lecithin must be added to coat the solid surface with approx. monolayer coverage before the excess Lecithin is solvated and elec. active in soln. Finally, head-to-head comparison studies with and without Lecithin for three API compds. have shown that Lecithin does not significantly impact the crystn. process or the phys. properties of the API generated. [on SciFinder(R)]
Mabel C. Tomás – One of the best experts on this subject based on the ideXlab platform.
Polar Lipids, 2020Co-Authors: Estefania N. Guiotto, Mabel C. TomásAbstract:
Publisher Summary This chapter focuses on sunflower Lecithin. Sunflower Lecithin is not produced in considerable amounts worldwide. This fact is mainly because of the low Lecithin content of crude sunflower oil as compared with 2.9% for soybean, 1.9% for rapeseed, 2.4% for cottonseed, and 2.0–2.7% for corn oil (normalized at 70% of insolubles in acetone). In Argentina, the production of sunflower oil is of utmost importance from an economic point of view. In this country, sunflower Lecithin could represent an alternative to soybean Lecithin because it is considered a non-Genetically Modified Organism (GMO) product, which is currently preferred by certain consumers. The chapter presents the phosphatide composition of vegetable Lecithins obtained from different oils. Distribution of the main phospholipid components of sunflower Lecithin appears to be rather similar to that of soybean Lecithin. Moreover, the fatty acidacid composition of the phosphatides reflects the fatty acidacid composition of the oil in which these phosphatides occur, but it tends to have higher palmitic acid content and lower oleic acid content than the oil, as illustrated by the chapter. Sunflower Lecithin is a promising alternative to soybean Lecithin because it is the product of a non-GMO. Lecithin modification under industrial conditions with adequate techniques of analysis may be useful for evaluating the potential applications of these sunflower byproducts to the production of new emulsifiers.
Journal of the American Oil Chemists' Society, 2009Co-Authors: Dario M Cabezas, Bernd W K Diehl, Mabel C. TomásAbstract:
Native or modified Lecithins are widely used as a multifunctional ingredient in the food industry. A fractionation process of sunflower Lecithin (a non GMO product) with absolute ethanol was used for obtaining enriched fractions in certain phospholipids under different experimental conditions (temperature 35–65 °C, time of fractionation 30–90 min, ethanol/Lecithin ratio 2:1, 3:1). Phospholipid enrichment in PC and PI fractions was obtained and analyzed by 31P NMR determinations. The percent extraction coefficients for different phospholipids (%EPC, %EPE and %EPI) in both fractions were calculated. Values of %EPC in PC fractions significantly increased (p < 0.05) from 12.8 (35 °C, 30 min, 2:1) to 57.7 (65 °C, 90 min, 3:1) at increasing temperature and incubation time. %EPE varied from 3.0 to 18.3 in the same fraction while %EPI presented lower values (<3%) under all the conditions assayed. The study of the effect of the operating conditions on the fractionation process evidenced a relevant influence of temperature, incubation time and to a minor extent of the ethanol/Lecithin ratio on the enriched fraction yield% and selectivity of the main phospholipids (PC, PI, PE) estimated by %EPL. Response surface methodology (RSM) was utilized to explain the influence of the different parameters to optimize this process.
European Journal of Lipid Science and Technology, 2008Co-Authors: W. Van Nieuwenhuyzen, Mabel C. TomásAbstract:
This paper reviews the production technologies for sourcing Lecithins from the oil-bearing seeds soybean, rapeseed and sunflower kernel. The phospholipid composition is measured by newly developed HPLC-LSD and 31P-NMR methods. The phospholipid compositions of the three types of Lecithin show small differences, while the fatty acidacid composition is largely equivalent to the oil source. Regulatory specifications (FAO/WHO, EU, FCC) and DGF and AOCS analytical methods for product quality are compiled. Phospholipid modifications by enzymatic hydrhydrolysis, solvent fractionation, acetylating and hydroxylation processes result in Lecithins with specific enhanced hydrophilicity and oil-in-water emulsifying properties. New available phospholipase and lipase enzymes represent opportunities for the esterification of phospholipids with special omega fatty acids and serine groups. Application characteristics are given for use in yellow fat spreads, baked goods, chocolate, agglomerated instant powders, liposome encapsulation, animal feed, food supplements and pharmaceutics.
A Tourrette – One of the best experts on this subject based on the ideXlab platform.
synthesis of sponge mesoporous silicas from Lecithin dodecylamine mixed micelles in ethanol water media a route towards efficient biocatalystsMicroporous and Mesoporous Materials, 2007Co-Authors: Anne Galarneau, G Renard, M Mureseanu, A TourretteAbstract:
Mixed-micelles of long-chain phosphatidylcholine and surfactants are of considerable scientific and biomedical interest. Lecithins are natural phospholipids from egg or soybean. Lecithin/dodecylamine mixed-micelles in an alcoholic/aqueous media allow to template the formation of sponge mesoporous silisilica (SMS) materials through a self-assembly process between mixed-micelles and tetraethoxysilane (TEOS). SMS synthesis adds a porosity control to the classical sol–gel synthesis used for enzymes encapsulation. We are reporting here the key parameters of SMS synthesis procedure (amount of amine, TEOS, ethanol, water, Lecithin nature, salt addition, etc.), as well as a fine description of SMS structure by TEM. SMS features an isotropic 3-dimensional (3-D) pore structure similarly to SBA-16, but with a lower degree of mesoscopic structural order. Its porosity results from cavities and connecting channels, whose length is controlled by the synthesis conditions. Cavity diameters can reach 4.7 nm in accordance to the Lecithin maximum alkyl chain length. Surface areas range from 300 to 800 m2/g, and pore volumes from 0.30 to 0.85 mL/g. The use of lactose as an enzyme stabilizing agent does not change the pore structure of SMS. A very fragile enzyme, alcohol dehydrogenase, has been successfully encapsulated by this way, providing the first example of successful entrapment of this enzyme in an inorganic matrix. SMS encapsulation procedure is biomolecules friendly and opens a bright perspective for biomolecules processing for biocatalysis, biosensors or biofuel cell applications.