Red blood cells(RBCs)can act as carriers for therapeutic agents and can substantially improve the safety,pharmacokinetics,and pharmacodynamics of many *** RBCs integrity and lifespan is important for the efficacy of R...
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Red blood cells(RBCs)can act as carriers for therapeutic agents and can substantially improve the safety,pharmacokinetics,and pharmacodynamics of many *** RBCs integrity and lifespan is important for the efficacy of RBCs as drug *** investigated the impact of drug encapsulation by hypotonic dialysis on RBCs physiology and *** parameters were compared between processed RBCs loaded with l-asparaginase(“eryaspase”),processed RBCs without drug and non-processed *** RBCs were less hydrated and displayed a reduction of intracellular *** observed a change in the metabolomic but not in the proteomic profile of processed *** process caused moderate morphological changes and was accompanied by an increase of RBCs-derived Extracellular Vesicles *** a decrease in deformability,processed RBCs were not mechanically retained in a spleen-mimicking device and had increased surface-to-volume ratio and osmotic *** RBCs half-life was not significantly affected in a mouse model and our previous phase 1 clinical study showed that encapsulation of asparaginase in RBCs prolonged its in vivo half-life compared to free *** study demonstrated that encapsulation by hypotonic dialysis may affect certain characteristics of RBCs but does not significantly affect the in vivo longevity of RBCs or their drug carrier function.
Choibá (Dipteryx oleifera Benth.) is a promising source of edible oil with high nutritional quality and a significant content of oleic acid (52% - 54%). To promote Choibá as source of edible oil is necessary to ensu...
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Choibá (Dipteryx oleifera Benth.) is a promising source of edible oil with high nutritional quality and a significant content of oleic acid (52% - 54%). To promote Choibá as source of edible oil is necessary to ensure its stability along the time of production, distribution and storage. Loss of nutritional and organoleptic quality in lipids is mainly due to lipid peroxidation reactions. The aim of this research was to evaluate the oxidative stability of Choibá oil at 100°C ± 1°C with aeration (1150 mL air/min) supplemented with rosemary extract (Rosmarinus officinalis L.), at 1000 mg/L (RE1000) and 1500 mg/L (RE1500), and with BHT (200 mg/L) and from this results to evaluate the degradation kinetics and shelf-life of Choibá oil at 35°C, 45°C and 55°C without addition of antioxidants (Control) and with addition of best concentration of rosemary extract obtained from previous study. Progress in oil oxidation was measured through the extent of oxidation products: peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Results revealed that the addition of rosemary extract at 1500 mg/L significantly reduced de formation of hydroperoxides (PV), more than BHT. Through correlations between concentrations of antioxidant (including control without antioxidant) with peroxide values, the kinetics of degradation and shelf-life of Choibá oil with predictive models are evaluated in real time and accelerated (35°C, 45°C and 55°C) using the Arrhenius equation. In addition, the oxidation reactions of this oil follow a first order kinetic model for PV and zero order kinetic model for TBARS. The rate of formation of PV was dependent on the storage temperature, according to the Arrhenius equation with the activation energy of 4611.5071 J/mol for Control and 7409.5771 J/mol for RE1500 treatment. The result of TBARS didn’t adjust to Arrhenius model, thus measurement of malondialdehyde (MDA) wasn’t a useful parameter for shelf-life determination of Choibá oil.
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