Biomedical subjects

Anan Yaghmur

Publications and source records attributed to Anan Yaghmur.

9 recordsLinked to original sources

PubMed2006

Control of the internal structure of MLO-based isasomes by the addition of diglycerol monooleate and soybean phosphatidylcholine.

This work describes the effect of two different surfactants on the internal nanostructure of the kinetically stabilized isasomes (internally self-assembled particles or "somes"), which are a new family of colloidal particles (cubosomes, hexosomes, micellar cubosomes, and emulsified microemulsions, EME). The stabilization of these systems is performed by using the polymeric stabilizer F127. We demonstrate that the internal structure of these oil-free and oil-loaded dispersed particles can be modulated by varying the lipid composition. To achieve this goal, we replaced part of our primary lipid monolinolein (MLO) with diglycerol monooleate (DGMO) or soybean phosphatidylcholine (PC). We found that DGMO has a counter effect to that of tetradecane (TC) and allows us to tune back the self-assembled nanostructure in the TC-loaded dispersions from H2 (hexosomes) to Im3m (cubosomes). Although TC has a higher impact on confined structures than does DGMO, we demonstrate that the addition of DGMO significantly affects the internal structure of the TC-solubilized dispersions and favors the formation of large water channels. PC can also be used to modify the internal structure for MLO-based systems. It is somehow different from DGMO due to the fact that the fully hydrated Pn3m cubic structure in the presence of PC for the TC-free dispersion is preserved after dispersing. The results also indicate that PC is less effective than DGMO for tuning back the TC-loaded internal structure from H2 to cubic phase, in which it makes the confined structure less ordered. In addition, we found that DGMO has a significant effect on the internal structure of isasomes. It increases the water solubilization capacity for dispersed and nondispersed bulk phases. In contrast to the MLO-based dispersions, the present results indicate that F127 plays an important role in the internal structure of these dispersions due to its penetration into the oil-free cubic phase changing the symmetry from Pn3m to Im3m.

Chemistry↗

PubMed2006

Oil-loaded monolinolein-based particles with confined inverse discontinuous cubic structure (Fd3m).

In our recent work, we reported on the effect of varying temperature and solubilizing tetradecane (TC) on the structural transitions observed in dispersed particles based on the monolinolein (MLO)-water-TC system. At a given temperature, the addition of TC induces a transition of the internal structure from the bicontinuous cubic phase, Pn3m, to the reversed hexagonal, H2, and to the isotropic liquid phase (water-in-oil (W/O) microemulsions). Our present study focuses on the discovery of a Fd3m phase (reversed discontinuous micellar cubic), which is formed in the MLO-water-TC system at a specific TC/MLO weight ratio. It is situated between the H2 and the isotropic liquid phase (W/O microemulsion). Remarkably, it is not found in the absence of TC by increasing the temperature. The Fd3m structure was investigated in detail by means of small-angle X-ray scattering (SAXS), and cryogenic transmission electron microscopy (cryo-TEM). The present work proves that the structural transformation in the dispersed particles from H2 (hexosomes) to the W/O microemulsion system (emulsified microemulsion (EME)) is indirect and it occurs gradually via an emulsified intermediate phase. Specifically, in addition to the nanostructured aqueous dispersions described above, we present new TC-loaded aqueous dispersions with a confined intermediate phase, which is a discontinuous micellar cubic phase of the symmetry Fd3m. We denoted this type of emulsified particles as "micellar cubosomes".

Journal Article↗

PubMed2005

Formation of internally nanostructured triblock copolymer particles.

Particles with an internal structure have been found in dilute water solutions of a triblock copolymer of poly(ethylene oxide) (PEO) and poly(propylene oxide) (PPO), which has short hydrophilic PEO endblocks compared to the central hydrophobic PPO block (EO5PO68EO5, L121). The properties of the block copolymer particles (i.e., their structure, size, and time stability) have been investigated using cryogenic transmission electron microscopy (cryo-TEM) in combination with dynamic light scattering (DLS) and turbidity measurements. The particles were formed in dilute solutions by quenching the temperature to temperatures where the reversed hexagonal phase is in equilibrium with a solution of unaggregated L121 copolymers (L1). From the DLS measurements, a mean hydrodynamic radius of 158 nm was extracted. The time-scan turbidity measurements were found to be unchanged for about 46 h. At higher copolymer concentrations, a reversed hexagonal phase (H2) exists in the L121/water system. SAXS was used to investigate the internal structure of the dispersed L121-based particles containing 15 wt % L121. It was found that the internal structure transforms from H2 to an inverse micellar system (L2) as the temperature increases from 37 to 70 degrees C.

Journal Article↗

PubMed2005

Emulsified microemulsions and oil-containing liquid crystalline phases.

Self-assembled nanostructures, such as inverted type mesophases of the cubic or hexagonal geometry or reverse microemulsion phases, can be dispersed using a polymeric stabilizer, such as the PEO-PPO-PEO triblock copolymer Pluronic F127. The particles, which are described in the present study, are based on monolinolein (MLO)-water mixtures. When adding tetradecane (TC) to the MLO-water-F127 system at constant temperature, the internal nanostructure of the kinetically stabilized particles transforms from a Pn3m (cubosomes) to a H2 (hexosomes) and to a water-in-oil (W/O, L2) microemulsion phase (emulsified microemulsion (EME)). To our knowledge, this is the first time that the formation of stable emulsified microemulsion (EME) systems has been described and proven to exist even at room temperature. The same structural transitions can also be induced by increasing temperature at constant tetradecane content. The internal nanostructure of the emulsified particles is probed using small-angle X-ray scattering (SAXS) and cryogenic transmission electron microscopy (cryo-TEM). At each investigated composition and temperature, the internal structure of the dispersions is observed to be identical to the corresponding structure of the nondispersed, fully hydrated bulk phase. This is clear evidence for the fact that the self-assembled inner particle nanostructure is preserved during the dispersion procedure. In addition, the internal structure of the particles is in thermodynamic equilibrium with the surrounding water phase. The internal structure of the dispersed, kinetically stabilized particles is a "real" and stable self-assembled nanostructure. To emphasize this fact, we denoted this new family of colloidal particles (cubosomes, hexosomes, and EMEs) as "ISASOMES" (internally self-assembled particles or "somes").

Journal Article↗

PubMed2004

Reversible phase transitions in emulsified nanostructured lipid systems.

Aqueous submicron-sized dispersions of the binary monolinolein/water system, which are stabilized by means of a polymer, internally possess a distinct nanostructure. Taking this as our starting point, we were able to demonstrate for the first time that the internal structure of the dispersed particles can be tuned by temperature in a reversible way. Upon increasing the temperature, the internal structure undergoes a transition from cubic via hexagonal to fluid isotropic, the so-called L2 phase, and vice versa. Intriguingly, in addition to the structural changes in topology, the particles expel (take up) water to (from) the aqueous continuous phase when increasing (decreasing) the temperature in a reversible way. At each temperature, the internal structure of the dispersed particles corresponds very well to the structure observed in nondispersed binary monolinolein with excess water. This agreement is independent of any thermal history (including phase transitions), which proves that the structures in the dispersed particles actually are in thermodynamic equilibrium with the surrounding water phase.

Cryoelectron Microscopy↗

PubMed2004

Five-component food-grade microemulsions: structural characterization by SANS.

In this paper we present the structural characterization of a five-component food-grade microemulsion containing Tween 80, R(+)-limonene, ethanol, glycerol, and water. Our main approach to investigating the microstructure of dense microemulsions, and how it can be influenced by the various components, was to employ small-angle neutron scattering and the new evaluation technique for dense, interacting systems, the Generalized Indirect Fourier Transformation. We started our investigation with the impact of glycerol and ethanol on Tween 80 micelles in water. We found that glycerol increases the aggregation number and withdraws the hydrating agents from the headgroup region of the surfactant, resulting in a higher packing density of molecules in a micelle at slightly increasing size. The same trend holds when the micelles are oil swollen and/or ethanol is present. Ethanol, on the other hand, redistributes mainly between water and the interface-headgroup region of the surfactant. Part of it replaces surfactant molecules in the micelles, which increases the available interface and results in a higher number of micelles with shrinking size. The same trend holds when the micelles are oil swollen and/or glycerol is present in the aqueous phase. We also investigated samples along the dilution of a mixture of surfactant and oil phase (R(+)-limonene and ethanol), which can be diluted with aqueous phase (mixture of water and glycerol) without the occurrence of phase separation. In some samples of this dilution most probably bicontinuous structures are present. To elucidate this point, we also employed dynamic light scattering, viscosity, and conductivity measurements.

Journal Article↗

PubMed2003

Self-diffusion nuclear magnetic resonance, microstructure transitions, and solubilization capacity of phytosterols and cholesterol in Winsor IV food-grade microemulsions.

Microemulsions are of growing interest to the food industry as vehicles for delivering and enhancing solubilization of natural food supplements with nutritional and health benefits. The incorporation of molecular phytosterols, cholesterol-lowering agents, in food products is of great interest to the food industry. In this work is demonstrated the use of water dilutable food-grade microemulsions consisting of ethoxylated sorbitan ester (Tween 60), water, R-(+)-limonene, ethanol, and propylene glycol as vehicles for enhancing the phytosterols solubilization. Phytosterols were solubilized up to 12 times more than the dissolution capacity of the oil [R-(+)-limonene] for the same compounds. The solubilization capacity of phytosterols and cholesterol along a dilution line in a pseudo-ternary phase diagram [on this dilution line the weight ratio of R-(+)-limonene/ethanol/Tween 60 is constant at 1:1:3] was correlated to the microstructure transitions along the dilution line. Structural aspects were studied by self-diffusion NMR spectroscopy. The ability of phytosterols to compete with cholesterol for penetration into bile salt micelles in the gut may be limited to rich aqueous systems (O/W microemulsion).

Cholesterol↗

PubMed2002

Food-grade microemulsions based on nonionic emulsifiers: media to enhance lycopene solubilization.

Water-dilutable food-grade microemulsions consisting of ethoxylated sorbitan esters, and in some cases blended with other emulsifiers, water, (R)-(+)-limonene, ethanol, and propylene glycol, have been prepared. These microemulsions are of growing interest to the food industry as vehicles for delivering and enhancing solubilization of natural food supplements with nutritional and health benefits. Lycopene, an active natural lipophilic antioxidant from tomato, has solubilized in water-in-oil, bicontinuous, and oil-in-water types of microemulsions up to 10 times the oil [(R)-(+)-limonene] dissolution capacity. The effects of aqueous-phase dilution, nature of surfactant (hydrophilic-lypophilic balance), and mixed surfactant on solubilization capacity and solubilization efficiency were studied. Structural aspects studied by self-diffusion NMR were correlated to the solubilization capacity, and transformational structural changes were identified.

Carotenoids↗

PubMed2002

Furfural-cysteine model reaction in food grade nonionic oil/water microemulsions for selective flavor formation.

The thermal reaction between cysteine and furfural was investigated at 65 degrees C in five-component food grade oil/water (O/W) microemulsions of R-(+)-limonene/ethanol, EtOH/water/propylene glycol, PG/Tween 60 as apart of a systematic study on the generation of aroma compounds by utilizing structured W/O and O/W fluids. The furfural-cysteine reaction led to the formation of unique aroma compounds such as 2-furfurylthiol (FFT), 2-(2-furanyl)thiazolidine (main reaction product), 2-(2-furanyl)thiazoline, and N-(2-mercaptovinyl)-2-(2-furanyl)thiazolidine. These products were determined and characterized by GC-MS. Enhancement in flavor formation is termed "microemulsion catalysis". The chemical reaction occurs preferably at the interfacial film, and therefore a pseudophase model was assumed to explain the enhanced flavor formation. The product internal composition is dictated by process conditions such as temperature, time, pH, and mainly the nature of the interface. Increasing water/PG ratio leads to a dramatic increase in the initial reaction rate (V(0)). V(0) increased linearly as a function of the aqueous phase content, which could be due to the increase in the interfacial concentration of furfural. Microemulsions offer a new reaction medium to produce selective aroma compounds and to optimize their formation.

Cyclohexenes↗