Search results for "Lecithin"
showing 10 items of 61 documents
Influence of the electrical interface properties on the rheological behavior of sonicated soy lecithin dispersions
2006
A significant effect, on the rheological behavior, due to the electrical properties of vesicles formed from concentrated soy lecithin dispersions have been studied in this work. The rheopectic behavior of concentrated soy lecithin dispersions (120, 150, 180, 210 and 240 g L−1) prepared by swelling–light sonication–freezing–unfreezing procedure is studied and it is specially emphasized on the transition under steady shear from lamellar phase of planar sheets to closed structures as multilamellar vesicles. Samples have been exposed to a different number of sonication cycles (from 0 to 100) and the changes in the hysteresis loop area, the apparent viscosity and the electrophoretic mobility hav…
Transcutol containing vesicles for topical delivery of minoxidil
2010
The aim of this work was to evaluate the ability of Transcutol (Trc) to produce elastic vesicles with soy lecithin (SL) and study the influence of the obtained vesicles on in vitro (trans)dermal delivery of minoxidil. To this purpose, so-called penetration enhancer-containing vesicles (PEVs) were prepared using Trc aqueous solutions (5-10-20-30% v/v) as hydrophilic phase. SL liposomes, without Trc, were used as control. Prepared formulations were characterized in terms of size distribution, morphology, zeta potential, deformability, and rheological behavior. The influence of the obtained PEVs on (trans)dermal delivery of minoxidil was studied by in vitro diffusion experiments through pig sk…
Preferences for fat and basic tastes and in 3-, 6- and 12-month-old infants
2011
Fat perception received recent interest, but fat preference in human infants is a matter of debate. The objective here was to investigate fat and taste preferences in the same infants (N= 66) at 3, 6 and 12 months. Preference for a fat solution (sunflower and rapeseed oils mixed with soy lecithin) and for taste solutions (sweet, lactose; salty, NaCl; bitter, urea; sour, citric acid; umami, sodium glutamate) was evaluated. The same method was applied at each age. Mothers and their infant participated in 2 videotaped sessions, during which the 5 taste and fat solutions were assessed in a balanced order. For each taste, 4 bottles (water, tastant, tastant and water) were presented by the experi…
An approach to rheological and electrokinetic behaviour of lipidic vesicles covered with chitosan biopolymer
2008
The rheological and electrokinetic properties of soybean lecithin vesicles prepared from concentrated soy lecithin dispersions (250 g/L) obtained by slow swelling under shear conditions and mixed with chitosan biopolymer solutions were studied. The rheological behaviour of lecithin-chitosan vesicles was determined by shear stress against shear rate measurements, as well as by the variation on the hysteresis loop area. The results were compared with the rheopectic behaviour of soy lecithin dispersions without chitosan. An important change on the rheological properties of the complex dispersion was observed, depicting in a thixotropic behaviour with a plastic character in the presence of chit…
Spectrophotometric investigation of the binding of vitamin E to water-containing reversed micelles.
2002
The distribution constants of vitamin E partitioned between apolar organic phase and water-containing reversed micelles of sodium bis (2-ethylhexyl) sulfosuccinate (AOT), didodecyldimethylammonium bromide (DDAB), soybean phosphatidylcholine (lecithin) and tetraethylene glycol monododecyl ether (C12E4) have been evaluated by a spectrophotometric method. The results suggest that in the presence of domains from apolar organic solvent to surfactant and to water, vitamin E is partitioned between the micellar palisade layer and the organic solvent and also that its binding strength to reversed micelles depends mainly by specific interactions between the head group of vitamin E and that of the sur…
Probiotic properties of Brevibacillus brevis and its influence on sea bass (Dicentrarchus labrax) larval rearing
2012
Efficacy of Brevibacillus brevis strain and its influence on larval rearing of sea bass (Dicentrarchus labrax) were investigated in the present work. Biochemical analyses permit to identify this strain as B. brevis. This bacterium has an inhibitory effect against fish pathogenic bacteria, especially the genus of Vibrio. Enzymatic characterization revealed that B. brevis was lipase positive, amylase, lecithinase and caseinase negative. Adherence assays to abiotic surfaces and challenge test with Artemia larvae demonstrate that B. brevis was fairly adherent and play an important role in the enhancement of the protection of Artemia culture against pathogens. Treatment of sea bass larvae with B…
Tin compounds interaction with membranes of egg lecithin liposomes.
2007
This work is a continuation of earlier research concerning the influence of tin compounds on the dynamic properties of liposome membranes produced with lecithin hen egg yolks (EYL). The experiments were carried out at room temperature (about 25 ∞C). Four tin compounds were chosen, including three organic ones, (CH3)4Sn, (C2H5)4Sn and (C3H7)3SnCl, and one inorganic, SnCl2. The investigated compounds were admixed to water dispersions of liposomes. The content of the admixture changed within the range 0 mol-% to 11mol-% in proportion to EYL. Two spin probes were used in the experiment: 2,2,6,6-tetramethylpiperidine- 1-oxyl (TEMPO) and 2-ethyl-2-(15-methoxy-15-oxopentadecyl)-4,4-dimethyl-3-oxaz…
Bimodal Effect of Amphiphilic Biocide Concentrations on Fluidity of Lipid Membranes
1996
Abstract Using the spin label method (ESR) it has been shown that biologically active, amphiphilic compounds (quaternary ammonium salts -AS) containing polar heads with single and double positive charge caused, at low concentrations, decrease fluidity of liposome membranes formed with egg yolk lecithin (EYL). At higher concentrations an increase in fluidity was observed. With compounds having a single positive charge minimum fluidity of membrane structure occurs in the range of 1 to 3%, with compounds containing double positive charge -in the range of 4 -6 % . That effect does not depend on polar head size and length of alkyl chains of the AS used. Analysis of the electrostatic interaction …
Fluidity of liposome membranes doped with organic tin compounds: ESR study.
2008
The kinetics of change in the fluidity of liposome membranes, obtained in the process of sonication of Egg Yolk Lecithin (EYL), with the admixture of organic tin compounds, was investigated. Five compounds were selected for the research: three differed in the length of hydrocarbon chains, (CH(3))(4)Sn, (C(2)H(5))(4)Sn, and (C(3)H(7))(3)SnCl, whereas two differed in the number of aromatic rings, (C(6)H(5))(2)SnCl(2) and (C(6)H(5))(3)SnCl. The concentration of the compounds in proportion to EYL was 2 mol-%. Electron Spin (paramagnetic) Resonance (ESR) was applied using two spin probes TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl) and 16-DOXYL-stearic acid methyl ester (2-ethyl-2-(15-methoxy-15…
Composite soy lecithin–decylpolyglucoside vesicles: A theoretical and experimental study
2008
In the present work, vesicles made with soy lecithin and a commercial mixture of alkyl polyglucosides were prepared and characterized. Vesicles with a constant amount of soy lecithin and an increasing amount of a decylpolyglucoside surfactant, (OrNS10), were formulated and their physicochemical properties were studied with the aim to design a drug delivery system suitable for different applications. To this purpose, morphology, size distribution, ζ-potential and apparent viscosity of the prepared vesicles were studied. Vesicles were also characterized by using optical and light polarized microscopy, transmission electron microscopy and photon correlation spectroscopy. A stability study was …