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In this research, thermosensitive liposomes (t-L) containing juglone were prepared with 1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) and cholesterol by aether injection method. Morphological characteristics, encapsulation efficiency (EE), particle size, zeta potential, in vitro release, and cell viability of t-L were investigated and compared with those of conventional liposomes (c-L). Results indicated that t-L are multilamellar vesicles with lower negative charge, larger particle diameter, and higher EE than c-L. Moreover, in vitro juglone release from t-L was temperature dependent. Up to 60 % of the loaded juglone was released from t-L in 20 min when environmental temperature was increased from 37 °C to 42 °C; by contrast, >60 % of the drug remained inside for 24 h at 37 °C. Furthermore, MTT assay results revealed that t-L significantly increased the inhibitory effect on HepG2 cell growth and proliferation when these cells were exposed to hyperthermia; therefore, t-L could be applied for targeted therapy.

National Natural Science Foundation of China [21266020]; State Key Laboratory of Food Science and Technology of Nanchang University [SKLF-KF-201006, SKLF-MB-201005]

BACKGROUND: Rice dreg is an underutilized source of cereal protein with good potential for application in the food industry. Glutelin represents about 850 g kg−1 of total storage protein in rice dreg. The objective of this study was to characterize the physicochemical properties and emulsion stabilization of the Maillard type conjugate formed with rice dreg glutelin (RDG) and κ-carrageenan (1:2 weight ratio) dry-heated at 60 °C and 79% relative humidity for 24 h. RESULTS: Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Fourier transform-infrared analysis provided evidence on the formation of the Maillard type conjugation. Amino acid analysis suggested that the major locus during the Maillard reaction were lysine and arginine. Circular dichroism spectra showed decreasing amounts of α-helix and β-strand in the products with increment in the amount of turns and random coil. Conjugation with κ-carrageenan could significantly improve solubility of RDG (P < 0.05). Measurements of mean droplet size and creaming stability in oil-in-water emulsions showed that the conjugate was more effective at stabilizing emulsions at low pH or in the presence of high ionic strength. CONCLUSION: The Maillard reaction can be successfully used as a coupling method for RDG and κ-carrageenan to form the conjugate with improved solubility and emulsion stabilization. Copyright © 2012 Society of Chemical Industry

Polyethylene glycol (PEG)-coated vitamin E (VE) lyophilized proliposomes was produced by thin-film ultrasonic dispersion and lyophilization and then evaluated by encapsulation efficiency (EE), distribution of particle size, storage stability, and release behavior in the simulated physiological media. The results showed that the conventional liposomes (CL) were successfully coated by PEG layer, and the hydrogen bond interaction between PEG and the Soybean phosphatidylcholine (SPC) headgroups in the bilayers is regarded as the coated mechanism. The mean diameter and EE were 164.2 nm and 83.87% for PEG-coated lyophilized proliposomes (PLP), respectively. VE contained within PLP exhibited a better stability comparing to the CL, and the retention percentage of PLP was 89.81% at 4 °C after 15 days storage. In addition, VE within the PLP could be controlled release in different pH of simulated media. It is proven that PLP could employ to protect VE for extending shelf life and to provide convenience for commercial usage.