Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes
Само за регистроване кориснике
2016
Аутори
Balanč, BojanaTrifković, Kata T.
Đorđević, Verica
Marković, Smilja
Pjanović, Rada
Nedović, Viktor
Bugarski, Branko
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137-202 degrees C and 240-270 degrees C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 degrees C. The presence of liposomes decreased the str...ength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (10(6) s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (similar to 7 mu m thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d(50) of 387 vs. 440 mu m); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 x 10(5) s/m) in comparison to the uncoated alginate-liposome formulation (9.1 x 10(5) s/m).
Кључне речи:
Resveratrol / Delivery system / Alginate / Liposomes / Chitosan / SucroseИзвор:
Food Hydrocolloids, 2016, 61, 832-842Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.1016/j.foodhyd.2016.07.005
ISSN: 0268-005X
WoS: 000382253400090
Scopus: 2-s2.0-84978430455
Колекције
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Balanč, Bojana AU - Trifković, Kata T. AU - Đorđević, Verica AU - Marković, Smilja AU - Pjanović, Rada AU - Nedović, Viktor AU - Bugarski, Branko PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3235 AB - We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137-202 degrees C and 240-270 degrees C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 degrees C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (10(6) s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (similar to 7 mu m thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d(50) of 387 vs. 440 mu m); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 x 10(5) s/m) in comparison to the uncoated alginate-liposome formulation (9.1 x 10(5) s/m). PB - Elsevier Sci Ltd, Oxford T2 - Food Hydrocolloids T1 - Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes EP - 842 SP - 832 VL - 61 DO - 10.1016/j.foodhyd.2016.07.005 ER -
@article{ author = "Balanč, Bojana and Trifković, Kata T. and Đorđević, Verica and Marković, Smilja and Pjanović, Rada and Nedović, Viktor and Bugarski, Branko", year = "2016", abstract = "We reported the design of liposome-loaded Ca-alginate microspheres as a drug delivery system for controlled release of resveratrol. The effect of admixed sucrose and chitosan coating was assessed in terms of physicochemical, thermal and release properties of liposome-in alginate systems with encapsulated resveratrol. The diameter of liposomes produced by proliposome method increased from 412 to 471 nm with addition of sucrose as a cryoprotectant. DSC analysis revealed that phospolipids interact with each other while forming the lipid bilayer and that resveratrol was incorporated within the lipid bilayer, causing destabilizing effect in the two temperature regions (137-202 degrees C and 240-270 degrees C). Liposomes were entrapped within polymer network and remained intact as determined by SEM cross-sectional observation of the microbeads. Liposomes interfered with the thermal behavior of alginate in the temperature region above 220 degrees C. The presence of liposomes decreased the strength of the beads in comparison to placebo beads, according to mechanical tests on compression. Release studies performed in Franz diffusion cell showed the overall resistance to mass transfer one order of magnitude higher (10(6) s/m) than the resistance ascribed solely to the liposomal membrane. The chitosan coating, visible as a dense surface layer (similar to 7 mu m thick) in dry state, caused decrease in encapsulation efficiency of resveratrol (85% vs. 91%) and in size of the particles (d(50) of 387 vs. 440 mu m); the chitosan also caused weakening of the polymer matrix, but increased resistance to drug diffusion (11.4 x 10(5) s/m) in comparison to the uncoated alginate-liposome formulation (9.1 x 10(5) s/m).", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Hydrocolloids", title = "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes", pages = "842-832", volume = "61", doi = "10.1016/j.foodhyd.2016.07.005" }
Balanč, B., Trifković, K. T., Đorđević, V., Marković, S., Pjanović, R., Nedović, V.,& Bugarski, B.. (2016). Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes. in Food Hydrocolloids Elsevier Sci Ltd, Oxford., 61, 832-842. https://doi.org/10.1016/j.foodhyd.2016.07.005
Balanč B, Trifković KT, Đorđević V, Marković S, Pjanović R, Nedović V, Bugarski B. Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes. in Food Hydrocolloids. 2016;61:832-842. doi:10.1016/j.foodhyd.2016.07.005 .
Balanč, Bojana, Trifković, Kata T., Đorđević, Verica, Marković, Smilja, Pjanović, Rada, Nedović, Viktor, Bugarski, Branko, "Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes" in Food Hydrocolloids, 61 (2016):832-842, https://doi.org/10.1016/j.foodhyd.2016.07.005 . .