Anti Pharmaceutical Patent Ever-greening Law: Global Need in Support of Public Health

103-112Drug patenting would be an effective tool to encourage introducing new drugs for prevention and treatment of diseases. The main goal of drug patenting is to protect all the interests of inventor and try to create a secure and confident way to encourage those who are involved in pharmaceutical industries. However, some pharmaceutical companies by using different strategies like, combination, finding new medical use, new formulation or slight changes in old drugs, abuse this tool to extend their patents (patent ever-greening) and obtain more economic advantages. These types of drugs, due to lack of full requirements of an invention such as novelty and inventive step, cannot be considered as new drugs, therefore, cannot be patented. Pharmaceutical patent ever-greening is in contradicted with the spirit of the innovation, invention and commercialization. By preventing the introduction of generic drugs into the market, it might endanger public health via continue selling of brand drugs with exorbitant prices. Pharmaceutical patent ever-greening is a global issue because practical approaches to patent ever-greening are currently seen in both developing and developed countries and it imposes a substantial burden on the public health. For this reason, passing a law to ban ever-greening of pharmaceutical patents is essential in all countries of in the world

Survey Study of Lipid Effect on Nisin Nanoliposome Formation and Application in Pasteurized Milk as a Food Model

The use of bacteriocins, mainly nisin, is one of the most significant preservation technologies in the food industry. Nisin encapsulation can improve stability and homogenous distribution in food matrices. In this study, liposomes of four various lipids (lipoid S 100, lipoid S PC-3, lipoid S PC, and lipoid PC (DPPC)) were prepared by dehydration-rehydration method, and compared for entrapment efficiency, and lipid with the highest entrapment efficiency (DPPC) was characterized. The inhibitory effects of encapsulated (DPPC nanoliposomes) and free nisin on the spoilage of pasteurized milk were also studied. All experiments were performed in triplicate. Entrapment efficiency ranged from 14% (lipoid S 100) to 49% (DPPC). DPPC nanoliposomes were large unilamellar vesicles (LUV), and had an asymmetric oval shape (elliptical) with a mean diameter of 136 nm. It was revealed that pasteurized milk spoilage was delayed by both free and encapsulated nisin, but free nisin (with 38 days) was significantly more efficient in comparison with encapsulated nisin (14 days)