Immunoliposome-mediated targeting of doxorubicin to human ovarian carcinoma in vitro and in vivo.

This paper deals with the utility of immunoliposomes for the delivery of doxorubicin (DXR) to human ovarian carcinoma cells in vitro and in vivo. We aimed to investigate whether immunoliposome-mediated targeting of DXR to ovarian cancer cells translates in an enhanced anti-tumour effect compared with that of non-targeted DXR liposomes (lacking the specific antibody). Target cell binding and anti-tumour activity of DXR immunoliposomes were studied in vitro and in vivo (xenograft model of ovarian carcinoma). In vitro we observed that target cell binding and cell growth inhibition of DXR immunoliposomes is superior to that of non-targeted DXR-liposomes. However, in vivo, despite the efficient target cell binding and good anti-tumour response of DXR-immunoliposomes, no difference in anti-tumour effect, compared with non-targeted DXR-liposomes, could be determined. The results indicate that premature DXR leakage from immunoliposomes occurring before the actual target cell binding and subsequent DXR association with the tumour cells, explains why no significant differences in anti-tumour activity between DXR-immunoliposomes and non-targeted DXR-liposomes were observed in vivo

Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo

The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was evaluated both in-vitro and in-vivo. Atmospheric pressure chemical ionization mass spectrometry was used to analyse the impact of the matrix on the dynamic release of the volatile aroma compound, limonene, in orange juice. Pulp and aqueous serum was isolated (by centrifugation and filtration) from freshly prepared orange juice and subsequently reconstituted at varying pulp addition levels in serum (0g/100 g–20 g/100 g, wwb). The addition of pulp significantly enhanced the static headspace concentration of limonene with a 210 fold increase with 10 g/100 g pulp addition. In addition, pulp enhanced the ability of the orange juice serum to replenish limonene in the headspace after dynamic headspace dilution. The release of limonene was studied under realistic consumer consumption conditions (In-nose delivery) by atmospheric pressure chemical ionisation-mass spectrometry; pulp significantly enhanced the amount of limonene exhaled in the nasal airflow (retronasal delivery). Surprisingly, given the variations in limonene concentration, naïve consumers did not perceive samples as significantly different on consumption. This is presumably due to the wide range of other aroma compounds not evaluated in this study that contribute to the perceived aroma

Understanding the relevance of in-mouth food processing. A review of in vitro techniques

[EN] Oral processing of food is the first step in the eating process. Although the food undergoes a number of changes during mastication that influence the subsequent steps, this stage has very often been neglected in studies of digestion, bioavailability, flavor release, satiety potential, glycemic index determination, etc. The present review draws on different sources such as nutrition, medicine, phoniatry and dentistry to explain some in vitro oral processing methods and techniques that could be transferred to food technology studies to mimic in vivo comminution, insalivation, and bolus formation, describing, as a necessary reference, the respective in vivo physiological processes they attempt to imitate. Developing a deeper understanding of all the aspects of in-mouth process will help food technologists to give this crucial step the necessary attention its due importance and to consider better ways to incorporate it into their studies.The authors wish to acknowledge the financial support of the Spanish Government (project AGL2012-36753-C02) and gratefully acknowledge the financial support of EU FEDER funds. Mary Georgina Hardinge assisted with the translation and corrected the English text.Morell Esteve, P.; Hernando Hernando, MI.; Fiszman, SM. (2014). Understanding the relevance of in-mouth food processing. A review of in vitro techniques. Trends in Food Science and Technology. 35(1):18-31. https://doi.org/10.1016/j.tifs.2013.10.005S183135