Self-nanoemulsifying drug delivery system of docosahexanoic acid: development,in vitro,in vivo characterization

Context: Docosahexanoic acid (DHA) is an essential omega-3 fatty acid for normal brain development and its use has increased considerably in recent years.

Objective: The aim of this study is to develop and evaluate self-nanoemulsifying drug delivery systems (SNEDDS) of DHA for improved palatability, dispersibility and bioavailability.

Methods: The SNEDDS were prepared and evaluated for miscibility, employing different combinations of olive oil and soyabean oil as oil phase, Span 80, Span 20, soya phosphatidylcholine, Labrafil M 1944 CS as surfactants while Tween 80, PEG 400, Cremophor RH40 and propylene glycol as cosurfactants. Thermodynamically stable SNEDDS were characterized for dispersibility, self-emulsification time, droplet size, zeta potential along with sensory analysis. The optimized formulation was subjected to ex vivo and in vivo evaluation such as intestinal permeability, memory performance test, brain concentration and histopathology studies.

Results: The optimized SNEDDS formulation showed emulsification time of 27?±?4.7?s with droplet size of 17.6?±?3.5?nm and zeta potential of??37.6?±?0.5?mV. Intestinal absorption study depicted 18.3%, 21.5%, 41.5%, 98.7% absorption of DHA with SNEDDS-based formulation in comparison to 8.2%, 15.1%, 28.8%, 46.1% absorption of DHA with oil-based marketed formulation after 0.5, 1, 2 and 4?h. DHA concentration in brain homogenate was found to be increased to 2.6-fold in comparison to DHA-marketed formulation. This could be ascribed to enhanced dispersibility and bioavailability of DHA from nanosized formulation.

Conclusion: The developed formulation led to enhanced dispersibility and bioavailability of DHA due to the formation of nanodroplets.     

Peptide‐Based Fluorescent Probes for Deacetylase and Decrotonylase Activity: Toward a General Platform for Real‐Time Detection of Lysine Deacylation

Histone deacetylases regulate the acetylation levels of numerous proteins and play key roles in physiological processes and disease states. In addition to acetyl groups, deacetylases can remove other acyl modifications on lysines, the roles and regulation of which are far less understood. A peptide‐based fluorescent probe for single‐reagent, real‐time detection of deacetylase activity that can be readily adapted for probing broader lysine deacylation, including decrotonylation, is reported. Following cleavage of the lysine modification, the probe undergoes rapid intramolecular imine formation that results in marked optical changes, thus enabling convenient detection of deacylase activity with good statistical Z′ factors for both absorption and fluorescence modalities. The peptide‐based design offers broader isozyme scope than that of small‐molecule analogues, and is suitable for probing both metal‐ and nicotinamide adenine dinucleotide (NAD⁺)‐dependent deacetylases. With an effective sirtuin activity assay in hand, it is demonstrated that iron chelation by Sirtinol, a commonly employed sirtuin inhibitor, results in an enhancement in the inhibitory activity of the compound that may affect its performance in vivo.     

Suitability of pigeon pea and rice starches and their blends for noodle making

The physicochemical and pasting properties of pigeon pea and rice starches were studied to assess their suitability for noodle making. Amylose content, solubility and freeze thaw stability of pigeon pea starch were significantly higher than those of rice starch (p < 0.05). The pasting properties of peak viscosity, final viscosity, breakdown and set back showed higher values for pigeon pea starch, whereas hot paste viscosity and pasting temperature were higher for rice starch. Rice starch noodles revealed less cooking time (4 min) and less percent solids loss, whereas pigeon pea starch noodles had higher cooking time (12 min), higher percentage of water absorbed during cooking, more hardness and cohesiveness. Rice starch noodles scored higher for their transparency and slipperiness over pigeon pea starch noodles. Blending of pigeon pea starch with rice starch had significant effects on the cooking and sensory quality of noodles. Among starch blends, 70:30 blend of the pigeon pea and rice starches respectively resulted in good quality of noodles especially in terms of their higher transparency, slipperiness, overall acceptability and cohesiveness values. Blending of pigeon pea starch with 30% rice starch could produce noodles with superior quality as compared to native pigeon pea and rice starch noodles.     

Nitrogen ion implantation effects on the structural,optical and electrical properties of CdSe thin film

In the present study, thin films of cadmium selenide (CdSe) are deposited on ITO substrate by electrodeposition method using aqueous solution of 3CdSO₄·8H₂O and SeO₂. These films are implanted with 40 keV N⁺ ions with different fluencies i.e. 1?×?10¹⁵, 5?×?10¹⁵, 1?×?10¹⁶ and 5?×?10¹⁶ ions/cm² using a beam current of 0.9 µA. The structural, morphological, optical and electrical properties of pristine and nitrogen ion-implanted CdSe thin films are analyzed using XRD, SEM, AFM, UV-PL Spectrophotometer and I–V four probes setup. XRD analysis revealed the effects of nitrogen ions on the structural parameters such as grain size, FWHM, micro strain and dislocation density etc. Crystallanity of the material increased with increase in implantation dose. SEM and AFM analysis show decrease in the surface roughness with implantation. From the optical studies, band gap value decreased from 2.50 to 2.29 eV with increase in N⁺ implantation doses. Noticeable changes in the electrical properties are also reported. The effect of N⁺ ion implantation on the properties of CdSe thin films are discussed on the basis of lattice disorder.     

Gas-solid mass transfer in a rotating drum

Gas-solid volumetric mass transfer coefficients (k_SA) were measured in a rotary drum by evaporation of n-decane into dry air from the surface of porous solids. The effect of drum rotational speed, N (0.09 to 2.0 min^?1), solids volume fraction, η (0.043 to 0.25) and the presence of baffles on k_SA were investigated. In the presence of baffles, k_SA was independent of ηand higher than in the case of a rolling bed where no baffles were present. For the rolling bed case, k_SA increased with increasing η. Mass transfer in the rolling bed was modeled based on the particle motion.     

Phenolic profile and antioxidant activity of thermally processed sponge gourd (Luffa cylindrica) as studied by using high performance thin layer chromatography (HPTLC)

The effect of different extracting solvents (methanol, ethanol and butanol) and cooking treatments such as pressure cooking, microwave cooking and frying was studied in regards to phenolic profile and antioxidant activity of Sponge gourd (L. cylindrica). The antioxidant activity was investigated using different assays, namely, ferric thiocyanate test (FTC), thiobarbituric acid test (TBA), ferric reducing antioxidant power (FRAP) and DPPH free radicals scavenging test. A densitometric HPTLC analysis was performed for the analysis of phenolic acids and flavonoids. The inconsistent effect of cooking treatments on antioxidant potential was observed. In general, frying was most potent cooking treatments to retain the maximum antioxidant capacity. Correlation studies indicated that the phenolic compounds including flavonoids were mainly responsible for ferric reducing power, free radical scavenging activity and percent inhibition activity.     

Physicochemical,Morphological, Thermal and Pasting Properties of Starches Isolated from Rice Cultivars Grown in India

Physicochemical, morphological, thermal, and pasting properties of starches, isolated from basmati (HBC-19 and Bas-370) and non-basmati (Jaya, a coarse cultivar; P-44 and HKR-120, the medium cultivars and Sharbati, fine cultivar) rice cultivars grown in India were studied. The amylose content of starches from different cultivars ranged from 2.25 (Jaya) to 22.21 g/100 g of starch (HBC-19). Jaya, HKR-120, and P-44 cultivars showed soft gel consistency as 84, 73, and 69 mm, respectively, whereas Sharbati, Bas-370 and HBC-19 cultivars showed medium gel consistency as 54, 53, and 58 mm, respectively. Swelling power (at 95°C) indicated a significant positive correlation with amylopectin content (r = 0.828, p < 0.05) and gel consistency (r = 0.983, p < 0.01). Turbidity had a highly significant positive correlation with solubility (r = 0.919, p < 0.01) and amylose content (r = 0.945, p < 0.01). Starch form Jaya cultivar showed the presence of smallest size granules (2.4–5.7 μm) with an average size of 3.96 μm, whereas Bas-370 showed the presence of largest size granules (3.3–6.7 μm) with an average size of 5.0 μm. The transition temperatures, enthalpy of gelatinization (ΔH_gel), peak height index (PHI) and gelatinization range were determined using differential scanning calorimetry (DSC). The starch from Sharbati cultivar showed highest onset temperature (T_o), peak temperature (T_p), conclusion temperature (T_c), enthalpy of gelatinization and peak height index (PHI) of 68.8°C, 73.2°C, 79.0°C, 11.56 J/g and 2.63 respectively. Pasting temperature of rice starches varied from 68.9°C (Jaya) to 74.5°C (Sharbati). The peak viscosities observed were in the range of 2223 to 3297 cP, lowest for HBC-19 starch and highest for Jaya starch.     

Swastika shaped slot embedded two port dual frequency band MIMO antenna for wireless applications

Analog Integrated Circuits and Signal Processing - A compact dual band 2?×?2 multiple-input-multiple-output (MIMO) antenna with dimension...