INTERNATIONAL JOURNAL OF PHARMACEUTICS
·
2016
·
IF 3.994
Jing Wang,Peng Xue,Jiahua Zhou,Lin Li,Lu Xu,Yongjun Wang
To achieve optimal therapeutic index of docetaxel , we conjugated docetaxel (DTX) with vitamin E (VE) by ester bond with disulfide bond or thioether bond as spacer to produce DTX-ss-VE or DTX-s-VE. The two prodrugs were successfully loaded into liposomes . The physicochemical characterization and in vitro release profiles of the prodrug loaded liposomes were investigated. MTT assays showed that the cytotoxicity of DTX-ss-VE loaded liposomes on PC3 (IC 50 = 27.5 nM) and A549 cells (IC 50 = 63.4 nM) was comparable with the cytotoxicity of DTX-s-VE loaded liposomes (IC 50 = 99.2 and 159.5 nM, respectively). The pharmacokinetic studies demonstrated that DTX-ss-VE and DTX-s-VE loaded liposomes exhibited an extended DTX half-life (3.6 ± 1.2 and 10.0 ± 3.0 h, respectively) as compared to DTX solutions (2.1 ± 1.5 h) and an increased AUC (30487.3 ± 3791.6 and 20922.1 ± 5633.3 ng/L × h, respectively) compared with DTX solutions (1779.3 ± 226.6 ng/L × h). Finally, the in vivo anti-tumor studies showed that DTX-ss-VE loaded liposomes possessed similar antitumor activity compared with DTX solutions. Unexpectedly, not any tumor inhibition effect was observed in DTX-s-VE loaded liposomes group. In a conclusion, our studies suggested that simplex favorable properties of the anticancer prodrug can not ensure available good therapeutic index and the rational design of prodrug needs a comprehensive understanding of the in vitro and in vivo behavior of the prodrug.
研究领域:
药理学
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肿瘤学
·
药物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yumei Qin,Yufei Zhou,Xue Yan,Zihan Qin,Yuezhong Mao,Shiyi Tian
Sweetness is a crucial indicator for identifying sweeteners used for flavor regulation and nutritional matching of foods. This study established a new quantitative sweetness evaluation method based on a combination of transiently transfected sweet taste receptor cells (STRs) and human sensory evaluation. Here, nine different sweeteners were evaluated and 10 sensory difference intensities and their corresponding concentrations were obtained through sensory evaluation. Using the same concentration solution as in the sensory evaluation, the dosage-response curve and EC 50 of the nine sweeteners were obtained by analyzing the intracellular calcium signal fluctuation of STRs. Data analysis revealed that the calcium signal intensity and sweetness intensity under the same concentration of sweetener presented a strong linear correlation (R 2 > 0.9). Additionally, we found a favorable correlation (R 2 = 0.8746) between the relative sweetness and EC 50 . These findings indicate that the quantitative evaluation of sweetness based on STRs could be a potential alternative to human sensory evaluation.
研究领域:
食品科学
·
感官科学
·
细胞生物学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Weiwei Zheng,Suqing Lan,Weixi Zhang,Bingqian Nie,Kai Zhu,Xingqian Ye,Zhiqiang Hou,Shiguo Chen
The polysaccharides and triterpenes are important functional components of Ganoderma lucidum , but traditional preparation process of G. lucidum functional components can only realize the preparation of single functional component, which has poor targeting and low efficiency. In this study, the existence state of the functional components of G. lucidum was revealed. Then, the single step extraction process for functional components was established, and the precise structure evaluation of polysaccharide and triterpenes was conducted based on the process. The results showed that preparation time required for this strategy is only one-sixth of the traditional one, and 50 % of raw materials can be saved. Structural analysis of the functional components revealed that triterpenes were mainly Ganoderic acid and Lucidenic acid, and the polysaccharide structure was mainly 1,3-glucan and 1,3,6-glucan. The establishment of single step extraction strategy and the evaluation of the fine structure of functional components improved the efficiency of preparation and result determination, and provided an important basis for the development and utilization of green and low-carbon G. lucidum and even edible fungi resources and human nutritional dietary improvement strategies.
研究领域:
植物化学
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食品科学
·
药用真菌学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
DRUG DELIVERY
·
2016
·
IF 4.843
Wenping Wang,Yaqin Cai,Guangxing Zhang,Yanhua Liu,Hong Sui,Kinam Park,Hong Wang
Lung-targeting sophoridine-loaded poly(lactide-co-glycolide) (PLGA) microspheres were constructed by a simple oil-in-oil emulsion-solvent evaporation method. The obtained microspheres were systematically studied on their morphology, size distribution, drug loading, encapsulation efficiency, in vitro release profile, and biodistribution in rats. The drug-loaded microparticles showed as tiny spheres under SEM and had an average size of 17 μm with 90% of the microspheres ranging from 12 to 24 μm. The drug loading and encapsulation efficiency were 65% and 6.5%, respectively. The in vitro drug release behavior of microspheres exhibited an initial burst of 16.6% at 4 h and a sustained-release period of 14 days. Drug concentration in lung tissue of rats was 220.10 μg/g for microspheres and 6.77 μg/g for solution after intraveneous injection for 30 min, respectively. And the microsphere formulation showed a significantly higher drug level in lung tissue than in other major organs and blood samples for 12 days. These results demonstrated that the obtained PLGA microspheres could potentially improve the treatment efficacy of sophoridine against lung cancer.
研究领域:
药剂学
·
肿瘤学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Materia-Rio de Janeiro
·
2025
·
IF 1.2
Yu Meng,Xu Guorui,Li Liang,Zhou Jingjing,Tie Leilei,Zhang Bo,Ma Xiaofei,Feng Xuan,Yang Jinzhou,Wang Lei,Li Weizhi,Zheng Yufei,Wu Bao
VISUAL
研究领域:
石油工程
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油田化学
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提高采收率
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油藏工程
✓ 已验证
产品关联
DOI
高影响因子
International Journal of Analytical Chemistry
·
2015
·
IF 1
Nai-Dong Chen,Nai-Fu Chen,Jun Li,Cai-Yun Cao,Jin-Mei Wang,He-Ping Huang
GC-MS method combined with FTIR techniques by the analysis of polysaccharide was applied to evaluate the similarity between wild (W) and tissue-cultured (TC) Dendrobium huoshanense (DHS), Dendrobium officinale (DO), and Dendrobium moniliforme (DM) as well as 3 wild Dendrobium spp.: Dendrobium henanense (DHN), Dendrobium loddigesii (DL), and Dendrobium crepidatum (DC). Eight monosaccharides involving xylose, arabinose, rhamnose, glucose, mannose, fructose, galactose, and galacturonic acid were identified in the polysaccharide from each Dendrobium sample while the contents of the monosugars varied remarkably across origins and species. Further similarity evaluation based on GC-MS data showed that the values of different origins of DHS, DO, and DM were 0.831, 0.865, and 0.884, respectively, while the values ranged from 0.475 to 0.837 across species. FTIR files of the polysaccharides revealed that the similarity coefficients between W and TC-DHS, DO, and DM were 88.7%, 86.8%, and 88.5%, respectively, in contrast to the similarity coefficients varying from 57.4% to 82.6% across species. These results suggested that the structures of polysaccharides between different origins of the investigated Dendrobiums might be higher than what we had supposed.
研究领域:
植物化学
·
药用植物学
✓ 已验证
DOI
PubMed
高影响因子
MOLECULES
·
2021
·Vol. 26
·期 22
·6855
·
IF 4.412
Didi Ma,Lijun Wang,Yibao Jin,Lifei Gu,Xiean Yu,Xueqing Xie,Guo Yin,Jue Wang,Kaishun Bi,Yi Lu,Tiejie Wang
Rhodiola, especiallyRhodiola crenulateandRhodiola rosea, is an increasingly widely used traditional medicine or dietary supplement in Asian and western countries. Because of the phytochemical diversity and difference of therapeutic efficacy amongRhodiolaspecies, it is crucial to accurately identify them. In this study, a simple and efficient method of the classification ofRhodiola crenulate,Rhodiola rosea, and their confusable species (Rhodiola serrata,Rhodiola yunnanensis,Rhodiola kirilowiiandRhodiola fastigiate) was established by UHPLC fingerprints combined with chemical pattern recognition analysis. The results showed that similarity analysis and principal component analysis (PCA) could not achieve accurate classification among the sixRhodiolaspecies. Linear discriminant analysis (LDA) combined with stepwise feature selection exhibited effective discrimination. Seven characteristic peaks that are responsible for accurate classification were selected, and their distinguishing ability was successfully verified by partial least-squares discriminant analysis (PLS-DA) and orthogonal partial least-squares discriminant analysis (OPLS-DA), respectively. Finally, the components of these seven characteristic peaks were identified as 1-(2-Hydroxy-2-methylbutanoate) β-D-glucopyranose, 4-O-glucosyl-p-coumaric acid, salidroside, epigallocatechin, 1,2,3,4,6-pentagalloyglucose, epigallocatechin gallate, and (+)-isolarisiresinol-4′-O-β-D-glucopyranoside or (+)-isolarisiresinol-4-O-β-D-glucopyranoside, respectively. The results obtained in our study provided useful information for authenticity identification and classification ofRhodiolaspecies.Keywords:Rhodiola;UHPLC fingerprint;chemical pattern recognition;quality evaluation
研究领域:
药用植物学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Jiang Zhang,Yuxia Sun,Xueqiang Guan,Weishuai Qin,Xiang Zhang,Yan Ding,Wenhua Yang,Jianli Zhou,Xiaobin Yu
Processing melon into spirits has important environmental and economic value. However, the flavour of melon spirits is undesirable and has yet to be studied. In this study, a combination of odour activity value, gas chromatography–olfactometry detection frequency analysis, aroma reconstitution, and omission tests showed that key aroma compounds (Group 1), including 3,6-nonadien-1-ol and 3-nonen-1-ol, were responsible for the undesirable green and fatty aromas of melon spirits. Meanwhile, the desirable fruity and floral aromas were provided by Group 2 compounds, which included isoamyl acetate and ( E )-damascenone. Omission tests of Group 1 and Group 2 compounds showed that, similar to the fruit and floral aromas, the green and fatty aromas were important components of melon spirit flavour. Furthermore, adding Group 2 compounds to the spirits inhibited green and fatty flavours, improved the fruit and floral aromas, and enhanced the sensory evaluation of melon spirits. This study provides a basis for improving the production process and aroma of melon spirits.
研究领域:
食品科学
·
风味化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Jing Yu,Kuan Lu,Jiwei Zi,Xihong Yang,Zuoxing Zheng,Wancui Xie
Retaining the traditional flavor while shortening the fermentation cycle is the current research focus for shrimp paste fermentation technology. The present study investigated the effect of combined use of halophilic bacteria as starters on the sensory and flavor characteristics of rapidly fermented shrimp paste. Sensory evaluation indicated that the starter-inoculated samples had high texture, appearance, and overall quality scores. Headspace gas chromatography-ion mobility spectrometry/mass spectrometry (HS-GC-IMS/MS) identified 95 volatile compounds, the fingerprint profiles of the starter-inoculated samples were similar to those of the traditional sample. Notably, the content of benzaldehyde, phenylethylaldehyde, and 3-methylbutyraldehyde increased significantly in the starter-inoculated samples ( p < 0.05), which may provide an intense malt, caramel, and pleasant odor. Although the content of certain flavor substances in the starter-inoculated samples was lower than those of traditional sample, the use significantly reduced the fermentation time and mimicked the flavor profile of traditional shrimp paste to some extent.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Tao Zheng,Jia-qian Sun,Xiao-jun Shi,Du-ling Liu,Bing-yin Sun,Yuanjie Deng,Ding-ling Zhang,Shu-ming Liu
Through field investigation, UPLC-MS/MS technology and MaxEnt model were performed to predict the suitable distribution area for red huajiao ( Zanthoxylum bungeanum maxim.) in China from 2021 s to 2060 s, and evaluate the effects of climate factors on the quality of red huajiao. The results demonstrated that mean temperature of the coldest quarter and min temperature of the coldest month were the most important environmental variables influencing red huajiao distribution. Suitable habitats for red huajiao were located mainly in dry and hot valley zone in the Qinba Mountains and the semi-humid and semi-arid areas of the Loess Plateau. The amides contents were higher in high suitability areas, while it was decreased in medium and low suitability areas, and temperature, wind speed and precipitation played a key role in their accumulation. This investigation was of great significance for the planting area optimization, quality control, benefit improvement and industrial development of red huajiao.
研究领域:
植物学
·
生态学
·
药用植物研究
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Chenxing Liu,Yan Cao,Yuqi Zhao,Shengmin Lu,Qile Xia
Polygonatum Mill. (Asparagaceae) is an edible crop with great potential for development in China. This study focused on the analysis of protein components from Polygonatum kingianum Coll. et Hemsl (DHJ), P. cyrtonema Hua (DHHJ), and P. sibiricum Red (HJ). DHJ exhibited the lowest protein content (83.2 mg/g), the highest essential AA rate (23.6 %), the highest degree of protein hydrolysis (13.5 %), and the highest PDCAAS (0.57). DHHJ had the highest protein contents (189.8 mg/g), the lowest rate of essential AA (21.6 %), the lowest degree of protein hydrolysis (10.8 %), and the lowest PDCAAS (0.42). The first limiting AA was found to be Lys for DHHJ and Lys/Leu for DHJ and HJ. 96 carbohydrate, 61 amino acid, and 83 energy metabolism-related differential proteins were identified. Protein A0A5P1F9I9 and Q5EER7 were highly related to the digestive and nutritional properties. This study could provide an essential reference for better utilizing the Polygonatum protein component.
研究领域:
植物学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2025
·
IF 2
Zhuoxuan Han,Shuqi Wang,Haitao Chen,Jie Sun,Ning Zhang,Huiying Zhang
As a traditional fermented soybean product in China, douchi is rich in diversity and varies from place to place. Because of the significance in food culture, the douchi from Sichuan, Hunan, and Guizhou are quite typical and distinctive. By analysing the volatile components of these three types of douchi, we can not only deconstruct the cause of aroma formation, but also lay the foundation for flavour adjustment. In this study, the key aroma-active compounds of the three types of douchi were identified by gas chromatography–olfactometry (GC–O) and gas chromatography–mass spectrometry (GC–MS) combined with sensory evaluation. 32 aroma compounds were identified in Tongchuan douchi (TC), and 16 of them with flavour dilution (FD) > 4 were determined. 14 substances were quantified, and 4 of them with OAV > 1. 30 aroma compounds were identified in TongRen douchi (TR), and 15 of them with flavour FD ≥ 4 were determined. 13 substances were quantified, and 11 of them with OAV > 1. 21 aroma compounds were identified in LiuYang douchi (LY), and 11 of them with FD ≥ 4 were determined, and all of them were quantified. 5 substances with OAV > 1 were determined. The sensory evaluation determined that the three types of douchi possessed sauce-like, sour, burnt, bean aroma, roasted, salty, fermented aroma, and rancid aroma.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）