Pharmacokinetics (PK), pharmacodynamics (PD), and PK-PD integration of danofloxacin in sheep biological fluids

The fluoroquinolone antimicrobial drug danofloxacin was administered to sheep intravenously (i.v.) and intramuscularly (i.m.) at a dose of 1.25 mg/kg of body weight in a two-period crossover study. The pharmacokinetic properties of danofloxacin in serum, inflamed tissue cage fluid (exudate), and noninflamed tissue cage fluid (transudate) were established by using a tissue cage model. The in vitro and ex vivo activities of danofloxacin in serum, exudate, and transudate against a pathogenic strain of Mannheimia haemolytica were established. Integration of in vivo pharmacokinetic data with the in vitro MIC provided mean values for the area under the curve (AUC)/MIC for serum, exudate, and transudate of 60.5, 85.6, and 45.7 h, respectively, after i.v. dosing and 55.9, 77.9, and 49.1 h, respectively, after i.m. dosing. After i.m. dosing, the maximum concentration/MIC ratios for serum, exudate, and transudate were 10.8, 3.0, and 1.6, respectively. The ex vivo growth inhibition data after i.m. dosing were fitted to the inhibitory sigmoid Emax equation to provide the values of AUC/MIC required to produce bacteriostasis, bactericidal activity, and elimination of bacteria. The respective values for serum were 17.8, 20.2, and 28.7 h, and slightly higher values were obtained for transudate and exudate. It is proposed that use of these data might provide a novel approach to the rational design of dosage schedules.Facultad de Ciencias Veterinaria

Pharmacokinetics (PK), pharmacodynamics (PD), and PK-PD integration of danofloxacin in sheep biological fluids

The fluoroquinolone antimicrobial drug danofloxacin was administered to sheep intravenously (i.v.) and intramuscularly (i.m.) at a dose of 1.25 mg/kg of body weight in a two-period crossover study. The pharmacokinetic properties of danofloxacin in serum, inflamed tissue cage fluid (exudate), and noninflamed tissue cage fluid (transudate) were established by using a tissue cage model. The in vitro and ex vivo activities of danofloxacin in serum, exudate, and transudate against a pathogenic strain of Mannheimia haemolytica were established. Integration of in vivo pharmacokinetic data with the in vitro MIC provided mean values for the area under the curve (AUC)/MIC for serum, exudate, and transudate of 60.5, 85.6, and 45.7 h, respectively, after i.v. dosing and 55.9, 77.9, and 49.1 h, respectively, after i.m. dosing. After i.m. dosing, the maximum concentration/MIC ratios for serum, exudate, and transudate were 10.8, 3.0, and 1.6, respectively. The ex vivo growth inhibition data after i.m. dosing were fitted to the inhibitory sigmoid Emax equation to provide the values of AUC/MIC required to produce bacteriostasis, bactericidal activity, and elimination of bacteria. The respective values for serum were 17.8, 20.2, and 28.7 h, and slightly higher values were obtained for transudate and exudate. It is proposed that use of these data might provide a novel approach to the rational design of dosage schedules.Facultad de Ciencias Veterinaria

Comparison of Properties of Breads Enriched with Omega-3 Oil Encapsulated in β-Glucan and Saccharomyces cerevisiae Yeast Cells

  Background and objective: Flaxseed oil, as a potential source of polyunsaturated fatty acids, is susceptible to oxidation. Yeast cells of Saccharomyces cerevisiae and β-glucan can be used as biocompatible and biodegradable matrices for the protection of this nutritious oil from oxidation in foods enriched with omega-3 fatty acids. The aim of this study was to investigate quality properties of breads containing encapsulated and free flaxseed oils. Materials and methods: Flaxseed oil was encapsulated in either yeast cells or β-glucan. Functional wheat bread samples were prepared using unencapsulated and encapsulated flaxseed oils. These were compared with control samples in terms of dough rheological and bread quality parameters. Results and conclusion: Encapsulation significantly increased dough rheological properties (G′ and G″ values), firmness and density and decreased lightness, compared to control samples. Breads, containing flaxseed oil encapsulated in yeast cells, showed a lower peroxide index and a higher α-linolenic acid value, compared to two other samples containing oil samples. This showed a better protection of unsaturated fatty acids against deleterious oxidation reactions. Results of this study indicate that addition of microencapsulated flaxseed oil into breads helps preserve sensory properties of the control sample, compared to breads fortified with free flaxseed oil. Conflict of interest: The authors declare no conflict of interest

Biopolymeric Nanoparticles, Pickering Nanoemulsions and Nanophytosomes for Loading of Zataria multiflora Essential Oil as a Biopreservative

Background and Objective: Essential oils include low solubility, poor bioavailability and rapid release, which may limit their use as bioactive compounds in foods and medicine. Nanoencapsulation can preserve inherent qualities of essential oils and improve their physicochemical characteristics and health benefits. Focus of the present study was on the loading of essential oils from Zataria multiflora in pickering nanoemulsions, nanoparticles and nanophytosome. In addition, the present study assessed how these systems affected their physicochemical characteristics and antioxidant and antimicrobial activities, compared to free-essential oils. Material and Methods: Encapsulation of Zataria multiflora Boiss essential oil in nanocarriers as a novel phytoconstituents delivery system was carried out using three various methods. Physicochemical characterization of nanocarriers was studied using dynamic light scattering, Fourier transform infrared spectroscopy, field emission scanning electron microscope, confocal laser scanning microscopy, optical microscope and antioxidant activity. The minimum inhibitory and bactericidal concentration assessment effects against Listeria monocytogenes at 24 h and temperatures (10, 25 and 37 °C) were investigated. Encapsulated Zataria multiflora Boiss essential oil with subinhibitory concentrations (0.25, 0.5 and 0.75) in hamburger formulation was selected as a food model for chemical, microbiological and sensory evaluation. Results and Conclusion: In general, this study compared three types of biocarriers with free essential oils. Primarily, nanophytosome showed promising results in delaying oxidation and in antimicrobial and sensory assessments, compared to two other nanocarriers. In conclusion, essential oil nanophytosomes of Zataria multiflora Boiss include the potential as an efficient natural food preservative. Conflict of interest: The authors declare no conflict of interest

Acrylamide Reduction in Potato Chips by Selection of Potato Variety Grown in Iran and Processing Conditions

Background Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions ((75˚C for 9 min and 83˚C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. Results Results revealed that potato variety and blanching time-temperature ere important parameters for acrylamide formation in potato chips. Acrylamide content in Sante variety potatoes, which contained the highest amount of reducing sugars, was found to be the highest (8825μg/kg). However, Savalan, containing the highest asparagine concentration showed the lowest amount of acrylamide due to its lower reducing sugar content. Blanching reduced acrylamide formation. It was more efficient at 75˚C for 9 min, with an average reduction of 74%. The effect of three frying temperatures (170, 180 and 190˚C) on acrylamide formation was also studied just for the Agria potato variety. Increasing frying temperature led to a significant increase in acrylamide formation. Conclusion Potato variety and processing conditions were important parameters for acrylamide formation in potato chips. The combination of a suitable variety and appropriate processing conditions could considerably reduce acrylamide content

The parallel lives of polysaccharides in food and pharmaceutical formulations

The present opinion article discusses how polysaccharide structures can be used in both food and pharmaceutical formulations. We distinguish two regions depending on moisture content where polysaccharides form structures with distinct functional properties. Some trends in key areas of active research are assessed and in particular edible films, encapsulation, polycrystalline polysaccharides, protein-polysaccharide coacervation and fluid gels. We unveil that the physicochemical principles that are shared across the food and pharmaceutical disciplines provide a great opportunity for cross-disciplinary collaboration. We finally argue that such co-operation will help tackling polysaccharide functionality issues that are encountered in both areas

Disposition kinetics and urinary excretion of ciprofloxacin in goats following single intravenous administration

We evaluated the pharmacokinetics of ciprofloxacin in serum (n = 6) and urine (n = 4) in goats following a single intravenous administration of 4 mg/kg body weight. The serum concentration-time curves of ciprofloxacin were best fitted by a two-compartment open model. The drug was detected in goat serum up to 12 h. The elimination rate constant (β) and elimination half-life (t1/2β) were 0.446 ± 0.04 h-1 and 1.630 ± 0.17 h, respectively. The apparent volume of distribution at steady state (Vdss) was 2.012 ± 0.37 l/kg and the total body clearance (ClB) was 16.27 ± 1.87 ml/min/kg. Urinary recovery of ciprofloxacin was 29.70% ± 10.34% of the administered dose within 36 h post administration. In vitro serum protein binding was 41% ± 13.10%. Thus, a single daily intravenous dose of 4 mg/kg is sufficient to maintain effective levels in serum and for 36 h in urine, allowing treatment of systemic, Gram-negative bacterial infections and urinary tract infections by most pathogens

Molecular dynamics of carrageenan composites reinforced with Cloisite Na+ montmorillonite nanoclay

[EN] Nanocomposites comprising biodegradable carrageenan and glycerol(KCg) as the host polymer, with different contents of natural montmorillonite (MMT) as filler, were prepared by a solution casting process. Different techniques have been used to determine the interaction/behavior among the different components of the samples such as Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Transmission electron microscope (TEM) and, mainly, Dielectric relaxation spectroscopy (DRS). FTIR indicates hydrogen interaction between carrageenan matrix and silicate that is confirmed by the XRD data indicating some kind of carrageenan intercalation between the MMT layers. A rather homogenous distribution of MMT into KCg matrix were observed using transmission electron microscopy. The MMT effect on the molecular mobility at the glass transition was studied by dielectric relaxation spectroscopy. The MMT addition resulted in a slower relaxation and a wider distribution ofthe relaxation times. The fragility index, m, increased upon MMT incorporation, which may be attributed to a reduction in mobility chains, due to the MMT confinement of the KCg network. In addition, the apparent activation energy associated with the relaxation dynamics of the chains at Tg increased with the MMT content. The modified films developed in this paper could be used to prepare biodegradable and edible packaging films and films for biomedical applications with improved mechanical and good dielectric response.This work was supported by the Direccion General de Ciencia y Tecnologia (DGCYT) [MAT2015-63955-R]; the Vice-Rectorate for Research of the Pontificia Universidad Catolica del Peru and the National Council of Science, Technology and Technological Innovation of Peru (CONCYTEC/FONDECYT).Sanchis Sánchez, MJ.; Carsí Rosique, M.; Culebras, M.; Gomez- Clari, CM.; Rodríguez, S.; García-Torres. F. (2017). Molecular dynamics of carrageenan composites reinforced with Cloisite Na+ montmorillonite nanoclay. Carbohydrate Polymers. 176:117-126. https://doi.org/10.1016/j.carbpol.2017.08.012S11712617

Active edible films: Current state and future trends

Active edible films represent one of the current and future trends in the development of new polymers for selected applications, particularly food packaging. Some biopolymers show excellent performance as carriers for active compounds extracted from natural sources and are able to be released at a controlled rate to packaged food. In this review we aim to present, in a comprehensive way, the most recent advances and updates in this subject, where much research is currently ongoing and new studies are reported very often. This review focuses on innovative biopolymer matrices, their processing to obtain edible active films, and present and future applications