Development of paclitaxel-loaded liposomal systems with anti-her2 antibody for targeted therapy

Purpose: To develop liposome formulations containing monoclonal antibody anti-HER2 (MabHer2), and Paclitaxel (PTX).Methods: Seven different liposomal systems containing PTX, or MabHer2 or a combination of PTX and MabHer2 were made using lipid film hydration technique and sonication. The effects of liposome preparation conditions and extraction methods on antibody structure were investigated by polyacrylamide gel electrophoresis and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The characteristics of the liposomes were determined by a zetasizer, while drug-loading efficiency was evaluated by high-performance liquid chromatography. The cytotoxic effect of the liposome formulations was evaluated on MDA-MB-453 (HER2+) and MCF-7 (HER2-) breast cancer cell lines by MTT assay.Results: The antibody was not significantly affected by the stress conditions and the method of extraction. The particle size of liposomes was < 200 nm while the amount of incorporated PTX was 97.6% for liposome without cationic agent and 98.2 % for those with cationic agent. Recovery of MabHer2 was 94.38 % after extraction. Combined PTX/MabHer2 liposome was more toxic on HER2 overexpressing positive MDA-MB-453 cell line than PTX-loaded liposomes and MabHer2. MabHer2 and combined PTX/MabHer2 liposomes showed no toxic effects on HER2 overexpressing negative MCF-7 cells relative to cationic PTX-loaded liposomes.Conclusions: This results obtained show that PTX can be encapsulated successfully into liposomal systems and that owing to Her2 specific antibody, these systems can be delivered directly to the target cell.Keywords: Cancer, Anti-her2 antibody, Liposome, Paclitaxel, Targeted therapy, Cell cultur

Mikrobiološka, fizikalno-kemijska i senzorska svojstva kefira proizvedenog sekundarnom fermentacijom

In this study, the microbiological, physicochemical, and sensory properties and volatile aromatic compounds of kefir produced by secondary fermentation were investigated. Cow milk samples containing 1.5 % fat were fermented with kefir grains until the pH reached certain levels (pH 5.0-5.5), and then each of them was inoculated with a different starter culture (thermophilic, probiotic, mesophilic aromatic, and yeast) for secondary fermentation. In kefir samples produced traditionally or by secondary fermentation, the pH values, carbon dioxide levels, and tyrosine and lactic acid contents increased during storage. However, the counts of lactococcus, lactobacillus, leuconostoc, and yeasts decreased. Acetaldehyde and ethanol increased during storage, but diacetyl decreased in kefir samples produced traditionally or by secondary fermentation. The butanone contents changed very little but they showed an upward trend within the storage period. Kefir samples produced by secondary fermentation found greater acceptance during sensory testing than samples produced by the traditional method. Kefir inoculated with mesophilic aromatic and yeast cultures were the most preferred by panelists.U ovom istraživanju ispitivana su mikrobiološka, fizikalno-kemijska i senzorska svojstva te sastav hlapljivih aromatskih tvari kefira proizvedenog sekundarnom fermentacijom. Uzorci kravljeg mlijeka s 1,5 % mliječne masti fermentirani su pomoću kefirnih zrnaca do postizanja odgovarajuće pH vrijednosti (5,0-5,5), nakon čega su inokulirani različitim starter kulturama (termofilna, probotička, mezofilna aromatska i kvasci) u svrhu provođenja sekundarne fermentacije. Tijekom skladištenja u svim je uzorcima kefira došlo do porasta pH vrijednosti, udjela ugljičnog dioksida, tirozina i količine mliječne kiseline. Međutim, zabilježen je pad broja živih stanica laktokoka, laktobacila, leukonostoka i kvasaca. Također, bez obzira na način proizvodnje (tradicionalno ili sekundarnom fermentacijom) u svim uzrocima je tijekom skladištenja zabilježen porast količine acetaldehida i etanola, dok je količina diacetila opadala. Sadržaj butanona vrlo se malo mijenjao, no pokazao je rastući trend tijekom razdoblja skladištenja. Prilikom provođenja senzorskog ocjenjivanja uzorci kefira proizvedeni sekundarnom fermentacijom okarakterizirani su boljom prihvatljivošću u odnosu na kefir proizveden tradicionalnom metodom. Kefir inokuliran mezofilnom aromatskom kulturom i kulturom kvasaca pokazao se najpoželjnijim prilikom senzorskog ocjenjivanja od strane panela

International Travelers’ Behaviors and Knowledge of Travel Health, Travel-Related Diseases, and Vaccinations: A Cross-Sectional Study

Introduction: Travel health centers offer very important health services for individuals traveling abroad. Little is known about the health status and knowledge of travel health, travel-related diseases, and vaccinations of individuals who travel abroad and visit travel health centers. This research studied travelers who visited a travel health center in order to evaluate their behavior and knowledge of travel health, travel-related diseases, and vaccinations. Methods: This cross-sectional study was conducted with 407 participants between June and September 2018, the busiest time for international travel. It was administered at a travel health center attached to the Directorate General of Health for Border and Coastal Areas of Turkey. Results: The results indicated that 78.6% of participants did not obtain travel health insurance before their trip, and 63.6% did not prepare a travel health kit for their trip. Moreover, 61.4% reported that they did not know about the health conditions and practices of their destination country. Individuals traveling for business did more research on travel-related diseases compared to those traveling for other reasons. Additionally, 61.3% of individuals who rated themselves healthy sought information about the health conditions at their travel destinations. Conclusion: The current study showed that the knowledge and healthcare practices among international travelers are inadequate. Raising awareness is needed to create a positive behavioral change in people’s travel health practices