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Resveratrol loaded liposomes produced by different techniques
Isailović, Bojana D. (Avtor), Kostić, Ivana T. (Avtor), Zvonar Pobirk, Alenka (Avtor), Đorđević, Verica B. (Avtor), Gašperlin, Mirjana (Avtor), Nedović, Viktor (Avtor), Bugarski, Branko M. (Avtor)

URLURL - Predstavitvena datoteka, za dostop obiščite http://www.sciencedirect.com/science/article/pii/S1466856413000465 Novo okno

Izvleček
Several different methods for production of liposomes incorporating resveratrol were investigated and compared from the aspect of size distribution, surface charge, entrapment efficiency, phase behaviour and stability. Thin film method and proliposome method provided high entrapment efficiency (92,9% and 97,4%, respectively). Extrusion and sonication techniques were applied to obtain particles of the average diameter between 120 and 270 nm. The sonicated liposomes enclosed resveratrol (44-56%) less than extruded vesicles (92-96 %). Antioxidative activity of resveratrol was retained upon encapsulation. Differential scanning calorimetry was performed in order to study the interaction of liposomal membranes with resveratrol, and their physical state. The release studies performed in Franz diffusion cell showed that liposomes impart slow diffusion of resveratrol, where diffusion resistance derived from liposomal membrane ranged from 5,90/105 to 9,55/105 s/m depending on the size of particles. Cytotoxicity of the formulations was evaluated via morphological changes of keratinocytes treated by liposomes.

Jezik:Angleški jezik
Ključne besede:liposomi, resveratrol, metode tankih plasti, razpršena odpornost
Vrsta gradiva:Delo ni kategorizirano (r6)
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:FFA - Fakulteta za farmacijo
Leto izida:2013
Št. strani:str. 181-189
Številčenje:Vol. 19
UDK:542+661.12
ISSN pri članku:1466-8564
DOI:10.1016/j.ifset.2013.03.006 Povezava se odpre v novem oknu
COBISS.SI-ID:3436145 Povezava se odpre v novem oknu
Število ogledov:463
Število prenosov:122
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
 
Skupna ocena:(0 glasov)
Vaša ocena:Ocenjevanje je dovoljeno samo prijavljenim uporabnikom.
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Gradivo je del revije

Naslov:Innovative food science & emerging technologies
Založnik:Elsevier Science
ISSN:1466-8564
COBISS.SI-ID:1221653 Novo okno

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