INTERNATIONAL JOURNAL OF PHARMACEUTICS
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2014
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IF 3.785
Ling-Ran Du,Xiao-Jing Lu,Hai-Tao Guan,Yong-Jie Yang,Meng-Jie Gu,Zhuo-Zhao Zheng,Tian-Shi Lv,Zi-Guang Yan,Li Song,Ying-Hua Zou,Nai-Qi Fu,Xian-Rong Qi,Tian-Yuan Fan
New type of liquid embolic agents based on a liquid crystalline material of glyceryl monooleate (GMO) was developed and evaluated in this study. Ternary phase diagram of GMO , water and ethanol was constructed and three isotropic liquids (ILs, GMO:ethanol:water = 49:21:30, 60:20:20 and 72:18:10 (w/w/w)) were selected as potential liquid embolic agents, which could spontaneously form viscous gel cast when contacting with water or physiological fluid. The ILs exhibited excellent microcatheter deliverability due to low viscosity, and were proved to successfully block the saline flow when performed in a device to simulate embolization in vitro . The ILs also showed good cytocompatibility on L929 mouse fibroblast cell line. The embolization of ILs to rabbit kidneys was performed successfully under monitoring of digital subtraction angiography (DSA), and embolic degree was affected by the initial formulation composition and used volume. At 5th week after embolization, DSA and computed tomography (CT) confirmed the renal arteries embolized with IL did not recanalize in follow-up period, and an obvious atrophy of the embolized kidney was observed. Therefore, the GMO-based liquid embolic agents showed feasible and effective to embolize, and potential use in clinical interventional embolization therapy.
研究领域:
生物材料学
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介入放射学
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药剂学
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血管内治疗
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转化医学
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DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Huijing Chen,Qi Zhao,Guoxiang Chi,Zhirong Wang,Jianquan Kan
In this study, the effects of heat combined with oleic acid and oleic glycerolipids on dough functionality were investigated. Mixolab results demonstrated that inhibition of dough retrogradation by exogenous lipids followed the order of oleic acid > monoolein ≈ diolein > rapeseed oil ≈ triolein. Multi-spectroscopic analyses indicated that thermomechanical treatment induced alterations in the inherent structure of proteins and starches, and promoted interactions between lipids and wheat proteins which led to static fluorescence quenching but did not drastically change their fluorescence lifetime. Moreover, compared with other doughs, the bound lipid content in dough containing oleic acid or monoolein was higher than that of free lipids, indicating they have strong binding capacity with the dough. Molecular docking simulations indicated that thermomechanical treatment induced strong interactions between lipids and starch in the dough. This study firstly provides a theoretical basis for elucidating the interaction between different oleic glycerolipids, starches and proteins.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yongxin Li,Wenni Tian,Fang Tian,Yanrong Zhao,Xuguang Zhang,Jie Xiao
This study introduces an innovative double emulsion (DE) system for the co-delivery of water-soluble 5-methyltetrahydrofolate calcium (5-MTHF-Ca) and lipid-soluble vitamin D 3 (VD 3 ), addressing the challenge of synchronized delivery for nutrients with divergent solubility. Through a two-step emulsification strategy, co-loaded DEs (C-5-MTHF-Ca & VD 3 ) exhibited superior colloidal stability compared to single-loaded counterparts (S-5-MTHF-Ca and S-VD 3 ), retaining 88.17 ± 2.64 % of 5-MTHF-Ca and 81.99 ± 2.45 % of VD 3 after 15-day storage. During in vitro digestion, co-loaded DEs demonstrated delayed lipid hydrolysis (38.01 ± 5.55 % FFA release at 30 min vs. 43.88 ± 13.79 % for S-VD 3 ) and preserved structural integrity through gastric phases, while synchronized intestinal micellar incorporation increased VD 3 bioaccessibility by 19.82 %. Ex vivo fluorescence tracking in mice revealed spatiotemporal co-localization of both actives, with jejunal accumulation peaking at 2–4 h post-administration, aligning with Ussing chamber results showing 2.13-fold enhanced VD 3 permeation and 1.80-fold enhanced 5-MTHF-Ca transport in co-loaded systems. Pharmacokinetic studies in rats confirmed bioavailability enhancement, with co-loaded DEs achieving 1.37-fold higher VD 3 AUC (6707.08 ± 1123.82 vs. 4898.36 ± 685.16 ng·h/mL) and 1.19-fold increased 5-MTHF-Ca C max compared to single-loaded formulations. The extended T max (by twofold) and prolonged t 1/2 K a (1.81-fold for 5-MTHF-Ca) indicated optimized intestinal retention, attributed to the phase-separated W/O/W architecture protecting actives from premature degradation. These findings establish a platform for nutrient co-delivery, where rational DE design enables spatiotemporally coordinated gastrointestinal transit, and synergistic absorption.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Huijing Chen,Guoxiang Chi,Xiaowei Peng,Zhirong Wang,Jianquan Kan
Previous studies have explored the structural and functional properties of starch-lipid complexes; however, their binding states and application in model dough remain unknown. In this study, monoolein and rapeseed oil were used to elucidate this question. The results indicated that thermal-mechanical treatment promoted the formation of V-type monoolein-starch complexes and the bound lipid content increased from 6.5 mg/g to 41.0 mg/g, whereas rapeseed oil hardly formed the complexes with starch. After thermal-mechanical treatment, the starch morphology was destroyed. Monoolein-starch showed a higher relative crystallinity (18.2%) than rapeseed oil-starch (8.6%), whilst lipid types influenced their gelatinization degree, with values of 33.9% and 66.9%, respectively. Moreover, transient thermos-mechanical treatment did not induce the formation of oxylipids in the starch-lipid mixtures. The monoolein-starch complexes obviously tailored the gelatinization behavior and digestibility of model dough. Our results provide strategies for the preparation of lipid-modified starches with promising application potential in the starchy food industry.
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Foods
·
2023
·Vol. 12
·期 2
·345
·
IF 5.2
Yingzhu Zhang,Jinqi Xu,Cuie Tang,Yan Li
Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels. The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels were investigated by using different analysis techniques. The results showed that all the oleogels formed by saturated fatty acid glycerides (glyceryl monostearate (GMS), glyceryl monolaurate (GML), glycerol monocaprylate (GMC)) exhibited a solid-like behavior and were thermally reversible systems, while a higher amount of unsaturated fatty acid glycerides (monoolein (GMO), diolein (GDO)) were needed to form oleogels. The onset gelation concentration of GMS and GMC was found to be 2 wt% (w/w), while that of GML was 4 wt% by the inverted tube method. The crystallization results illustrated that the GMS and GMC formed small needle-like crystals with the presence of β and β′ crystals, while GML formed large flake-like crystals with α crystals in oleogels, and faster cooling rates caused smaller crystals. GMS- and GMC-based oleogels had higher crystallinity, resulting in higher thermal stability and better mechanical properties than GML-based ones at the same monoglyceride (MAG) level. With the increasing MAG content, the oleogels showed a more compact three-dimensional network leading to higher mechanical properties and better thermal stability and resistance to deformations. Hence, MAG-based oleogels, especially GMC ones with medium chain fatty acid, could be a promising replacer for hydrogenation vegetable oils.Keywords:oleogel;monoglyceride;chain length;crystallization;physical properties
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FOOD CHEMISTRY
·
2022
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IF 9.231
Qingqing Xu,Xiaoli Qin,Dongming Lan,Xuan Liu,Bo Yang,Sentai Liao,Weifei Wang,Yonghua Wang
This study developed an alpha-linolenic acid (ALA) supplement with emulsion form using ALA-rich diacylglycerol (ALA-DAG) and ALA-DAG stearin (DAG-SF) as a new source of ALA and emulsifier. Stable, commercial surfactant-free W/O emulsions with 90 wt% oil phase (including DAG-SF and ALA-DAG with 10:90 – 20:80 wt ratio) was fabricated. Microstructure and Raman spectra revealed that the compact crystal networks and high amounts of solid acyl chains were responsible for high emulsion stability. These emulsions exhibited good potential in improving the ALA nutritional status (with ALA release level of 60.49% – 62.98%). Furthermore, the emulsifier-to-oil ratio greatly impacted the emulsion texture (solid-like or liquid-like) and emulsions showed great oxidation stability (2.80 – 3.09 meq/kg lipid of peroxide value at 6th week). The tunable texture and high oxidation stability make this emulsion system useful for a wide range of food products. This developed emulsion system could provide valuable information for other important fatty acids supplement.
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PLoS One
·
2021
·Vol. 16
·期 6
·e0252203
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IF 3.24
Weiwei Wang,Zhuangzhuang Liu,Qimin Song,Xindi Zhang,Shengkai Jiao,Yao Xu,Quanda Xu,Dezun Sheng
The tribological performance of organic molybdenum in the present of organic friction modifier was investigated in this study. Three types of organic friction modifiers were selected, which are Glycerol monooleate, Pentaerythritol and N , N -Dimethylhexadecylamine. The organic molybdenum are MoDTC, MoDDP and molybdenum amide. Friction coefficient and wear were studied in block-on-ring test rig with steel test specimens. Experimental results indicate the Pentaerythritol shows synergistic effect with MoDTC in wide range temperature, while increased the friction coefficient of molybdenum amide in high temperature. N , N -Dimethylhexadecylamine shows synergistic effect with molybdenum amide, while hindered the friction reduction performance of MoDTC in low temperature. The presence of Glycerol monooleate reduced friction coefficient of MoDTC in low temperature, while increased the friction coefficient of molybdenum amide in most situations. All the tested organic friction modifiers improved the friction reduction performance of MoDDP. Most of the tested organic friction modifiers reduced the wear of organic molybdenum. The PT shows the best anti-wear performance with MoDTC. The tribo-chemical products in test specimens lubricated with different lubricant formulas indicate that the presences of Pentaerythritol promotes the production of MoS 2 in MoDTC. N , N -Dimethylhexadecylamine promotes the production of MoS 2 in molybdenum amide. The side products of MoO 1.6 S 1.6 and Cr/MoS 2 of MoDDP in high temperature lead to high friction coefficient.
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高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Yajing Hu,Zhenxia Du,Xuechun Sun,Xin Ma,Jingdan Song,Haixia Sui,Augustine Atta Debrah
Small molecules in food contact materials may migrate into food during their contact. To extensively analyze the migrants, non-targeted screening is needed to detect the migrants. The migrants’ detection is difficult because of the complexity and the trace amount of the migrants. In this work, the dissolution precipitation method was used to extract small molecules in Polyamide (PA) kitchenware. The extract solutions were screened by ultra-performance liquid chromatography-quadrupole time-of-flight-mass spectrometry (UPLC-QTOF-MS) for non-targeted analysis and 64 different small molecules in materials were identified through the screening of a self-built database. Then, migration tests were performed to analyze migrants in food simulants. It suggests that the abundance of PA oligomers was the highest in migrants. The risk assessment of migrants revealed that the exposure of most migrants was at a safer level unlike the exposure of PA oligomers that exceeded their threshold of toxicological concern (TTC).
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高影响因子
AAPS PHARMSCITECH
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2021
·Vol. 22
·期 7
·1-9
·
IF 3.246
Fu Fangqin,Li Xin,Zheng Tengyi,Xia Xiao,Du Minqun,Huang Zhengwei,Huang Ying,Pan Xin,Wu Chuanbin
Sealing the therapeutic agents in the root canal is considered to be an essential step in root canal therapy. The lyotropic liquid crystalline precursor (LLCP) incorporated with chlorhexidine (CHX) and silver nanoparticles (Ag-NPs) has been confirmed as a promising candidate for root canal therapy in the previous study. Importantly, the stability of the LLCP system was a significant determinant for its therapeutic effect and further application. The objective of this study was to comprehensively investigate the stability of the LLCP incorporated with CHX and Ag-NPs. The oil-water partition coefficient of CHX and Ag-NPs was measured. The water absorption and the physical stability of drug-loaded LLCP solution were studied. Stability under high temperature, high humidity, and strong light irradiation was also investigated. The results demonstrated that CHX and Ag-NPs could be entrapped in the water channel of LLCP, indicating the low tendency of drugs leakage. The drug-loaded LLCP was a pseudoplastic fluid and it showed an excellent physical stability with a sedimentation rate of 0.981 and a settling time of 26~28 h. The payload of LLCP was confirmed to weaken the water absorption behavior, which facilitated its transformation to cubic liquid crystal. The stress testing under high temperature, high humidity, and strong light irradiation also manifested that the LLCP was stable when stored under moisture-proof condition. In conclusion, the developed LLCP incorporated with CHX and Ag-NPs was highly stable during storage and qualified for further application.
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RSC Advances
·
2019
·Vol. 10
·期 1
·244-252
·
IF 3.049
Xiao-Wei Chen,Shang-De Sun,Guo-Long Yang,Chuan-Guo Ma
Phytosterol-based oleogels have been engineered in edible oils for potential applications as sustainable replacements for petrolatum. Oleogels have emerged with a crystal network structure with oil molecules trapped inside. In addition, the viscosity of highly thixotropic oleogels could be tuned by manipulating the concentration of phytosterols and monoglycerides, and the type of surface-active small molecules and bulk vegetable oils. Furthermore, viscous soft matter could also be tunably made with 8–20% oleogelators in olive oil with favourable water vapour occlusive and wettability properties, in addition to having good texture, and outstanding thixotropic and thermal reversibility properties. These properties are quite similar to those of commercial petrolatum. This work demonstrates that the natural phytosterol-oleogels in edible oils can be a novel source of sustainable and green replacements for petrolatum.
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JOURNAL OF MOLECULAR LIQUIDS
·
2019
·
IF 4.561
Shangde Sun,Xuebei Hou
Glycerol caffeates (GC) is one kind of hydrophilic caffeoyl derivatives, which can be synthesized by the reaction of solid caffeic acid (CA) with different caffeoyl acceptors. The poor solubility of solid CA in the reaction resulted in great mass transfer limitation, low yield and time-consuming. In the work, in order to improve reaction efficiency, a novel liquid CA-based deep eutectic solvent (DES) was prepared and firstly used as caffeoyl donor for GC synthesis. Several solid acids were used as catalysts and the maximum GC yield (~55%) was achieved using NKC-9 as catalyst. Compared with solid CA as caffeoyl donor, CA conversion and initial reaction rate can be enhanced using liquid CA-based DES as caffeoyl donor. Especially at low temperature, initial CA conversion rate of liquid CA-based DES at 70 °C was 7 times that of solid CA. And the maximum CA conversion (~91%) was 2 times that of CA (44.6 ± 3.0%). When liquid CA-based DES was used as caffeoyl donor, the effect of external mass transfer limitation can also be neglected, and the activation energies of CA conversion and glyceryl monocaffeate formation (70.66 and 65.38 kJ/mol) were lower than those (83.31 and 80.41 kJ/mol) of solid CA. These indicated that liquid CA-based DES was favorable for hydrophilic GMC and GDC selective formations.
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Journal of Oleo Science
·
2024
·
IF 1.6
Siliang Ding,Xiaohan Chen,Bo Ouyang,Bo Yang,Weifei Wang,Yonghua Wang
In the pursuit of reducing oil separation in peanut butter, oleogels synthesized from diacylglycerol (DAG)-rich peanut oils, using glycerol monostearate (GMS) as the gelator, were examined as alternative stabilizers. In comparison to triacylglycerol (TAG)-rich peanut oils, the DAG oil-based oleogels exhibited better oil-binding capacities across increasing GMS concentrations. Intriguingly, thermal and rheological assessments pointed to a weaker network structure in DAG oil oleogels, as evidenced by their lower crystallization temperatures and reduced viscoelastic parameters (G' and G''). Insight from infrared spectroscopy revealed that this could stem from heightened intermolecular hydrogen bonding between the DAG oil and the gelator. When applied to peanut butter, DAG oil oleogels demonstrated efficacy in minimizing oil separation. Extended storage trials affirmed the long-term stability of peanut butter formulations incorporating these oleogels. Furthermore, sensory evaluations by panelists underscored favorable impressions, suggesting potential consumer acceptance. Overall, this study illuminates the promising role of DAG oleogels as effective, alternative stabilizers in peanut butter formulations.
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高影响因子
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