Bowlespadgett6010

Controlling the size of nanoparticles is important for drug delivery methods such as pulmonary administration, transdermal administration, and intravenous administration. In this study, we have investigated the effect of polymer conformation in organic solvents on the size of the nanoparticles. Poly(L-lactide-co-glycolide) (PLLGA), a promising nanoparticle carrier, was used as the polymer. A mixed solution of dichloromethane, which is a good solvent, and a lower alcohol (methanol, ethanol, and 1-propanol), which is a poor solvent, was used as the solvent for dissolving PLLGA. An oil-in-water emulsion was prepared by sonication using the mixed solution of organic solvents in which PLLGA was dissolved as a dispersed phase and an amino acid aqueous solution as a continuous phase. Nanocomposite particles were prepared from the emulsion using a spray dryer and redispersed in purified water to obtain the PLLGA nanoparticles. The conformation of PLLGA molecules in the organic solvents was evaluated by analyzing the results of the viscosity measurements. The polymer coil radius and the volume per polymer coil were observed to decrease with the increase in the ratio of the lower alcohol in the solvent, whereas these values tended to decrease with the use of more hydrophilic lower alcohols. Dexketoprofen trometamol In addition, based on the results of the calculated entanglement index, it was found that when the hydrophobicity of the dispersed phase is reduced, the polymers were hardly entangled with each other. These results were significant, specifically when the ratio of the lower alcohol in the solvent was low. Estimation of the Pearson's correlation coefficients indicated that there were positive correlations between these indices and the mean volume diameter of PLLGA nanoparticles. This study shows that changing the composition of the dispersed phase, in which the PLLGA is dissolved, can change the conformation of the PLLGA molecules and control the size of the PLLGA nanoparticles.There is growing research interest in the hypocholesterolemic effect of various food components such as polyphenols. In this study, we examined the effects of oligonol-a low-molecular weight polyphenol extracted from lychee fruit-on cholesterol metabolism in rats under short-term administration. Administration of oligonol for 3 days significantly increased cecum weight and decreased cecal n-butyric acid concentrations in rats. Oligonol also significantly lowered the levels of hepatic cholesterol and increased the levels of total neutral steroids excreted in the feces. It also increased fecal β-muricholic acid significantly, whereas the levels of total acidic steroids remained unchanged. Gene expression of hepatic CYP7A1 (cytochrome P450 family 7 subfamily A member 1) significantly increased following the administration of oligonol. This increase could be ascribed to changes in the expression of farnesoid X receptor, small heterodimer partner, and fibroblast growth factor 15 in ileum. Our data suggest that oligonol induces hypocholesterolemic effects through the inhibition of biliary cholesterol absorption from the intestine and the upregulation of cholesterol catabolism in rats even following short-term administration. Therefore, oligonol may be an important food component for reducing cholesterol level.To determine the food potential of Paeonia ludlowii D.Y.Hong (P. ludlowii) kernel oil, in this study, we analysed the fatty acid composition and volatile components of this oil, compared the antioxidant effects of two natural antioxidants on it, and then predicted its shelf life at room temperature (25°C). The results showed that P. ludlowii kernel oil mainly contained 20 fatty acids, of which linoleic acid, oleic acid and other unsaturated fatty acid contents together made up 86.99%. The aromatic composition of the crude P. ludlowii kernel oil was analysed, and 34 aromatic compounds were obtained, including 5 lipids (2.30%), 9 alcohols (12.64%), 6 aldehydes (14.67%), 2 alkanes (1.30%), 5 acids (2.70%), 1 ketone (0.41), 2 alkenes (39.12%) and 4 other substances (26.85%). The effects of the antioxidants were ranked as follows 0.04% tea polyphenols + crude oil > 0.04% bamboo flavonoids + crude oil > crude oil. In addition, the shelf lives at room temperature (25℃) of each kernel oil-antioxidant mixture were 200.73 d, 134.90 d and 131.61 d, respectively. Overall, these results reveal that P. ludlowii kernel oil is a potential candidate for a new high-grade edible oil, and its development has broad application prospects.In this study, seed oils of Thladiantha nudiflora and Thladiantha dubia were found to contain 55.5 and 44.4% mole of conjugated octadecatrienoic fatty acids, respectively. The presence of moieties of conjugated fatty acids was confirmed by a series from physical methods UV, IR, 1H and 13C NMR. The triacylglycerols (TAGs) isolated of the seed oils were studied by RP-HPLC with diode array and mass spectrometric detections. It was shown that all 15 TAGs of Thladiantha dubia contain moieties of conjugated fatty acids - punicic, (9Z,11E,13Z)-octadeca-9,11,13-trienoic acid (35.6% mole) and 8.9% mole α-eleostearic, (9Z,11E,13E)-octadeca-9,11,13-trienoic acid. Meanwhile, 24 TAGs of Thladiantha nudiflora seed oil contain both acids in approximately equal proportions (27.428.2 % mole). The enrichment for polyunsaturated fatty acids of the hydrolysis product of the seed oils due to urea inclusion complex formation was discussed.The oxidative stability of sunflower oil containing rosemary essential oil and extracts in the oil during frying were followed by measuring peroxide value. Variation in the values of L* of the frying oil containing extract was less than that of frying oil containing essential oil. a*-Value of the fried oil containing extract highly significant decreased. Increase in the value of b* of 1. and 2. frying oil with 0.5 % rosemary essential oil was less. b* Value of the frying oils containing rosemary extract increased compared to b* values of frying oils containing essential oil. b* Value of the frying oil that the essential oil of rosemary added showed less increase than b* value of the frying oil that extract of rosemary. The viscosity values of frying oils containing rosemary extract changed between 30.3 mPas (1. frying oil containing 0.5% extract) and 35.5 mPas (2. frying oil containing 0.5% extract). In addition, free fatty acidity values of frying oils containing essential oil at 0.1, 0.3 and 0.5% levels ranged from 0.