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Emulsions of oil droplets as drug carriers are typically formulated by emulsification, which is complex and time-consuming and requires high energy input. To address these concerns, a fast and facile method for fabricating lipid-based oil droplets, using propulsive forces that arise from the chemical Marangoni effect, is developed for the oral delivery of lipophilic drugs, such as vitamin D. The oil droplets are prepared by solubilizing vitamin D in a phase-changeable fatty acid with the addition of ethanol as an oil phase, which is then deposited on a water bath. As a result of the differing surface tensions of water and ethanol (chemical energy), propulsive Marangoni forces are generated (kinetic energy), rapidly spreading the oil phase into many tiny oil droplets. To prevent their coalescence, the generated oil droplets are solidified by reducing their environmental temperature. Following oral administration, the fluidity of the solidified droplets increases at body temperature; they can be further emulsified into the vitamin D-containing micelles by intestinal bile salts. The micelles are then taken up by the intestinal epithelial cells, enabling their contained vitamin D to be absorbed into systemic circulation, improving its oral bioavailability.
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http://dx.doi.org/10.1016/j.biomaterials.2021.120748 | DOI Listing |
Langmuir
September 2025
CIPR, KFUPM, Dhahran 31261, Saudi Arabia.
Emulsion formation presents a significant operational challenge in oil production, necessitating the continuous development of novel and effective demulsification methods. However, the lack of a fundamental understanding of the mechanisms that regulate the formation of these emulsions significantly complicates this process. In this study, we systematically investigated the influence of Ca ions on crude oil emulsions.
View Article and Find Full Text PDFBioimpacts
August 2025
Department of Biochemistry, Faculty of Medicine, Chulalongkorn University, Bangkok, 10330, Thailand.
Introduction: Hepatocellular carcinoma (HCC) remains a major cause of cancer mortality, and effective therapeutic options are limited. MicroRNA‑372‑3p (miR‑372‑3p) has been implicated in HCC, yet its exact role is unclear.
Methods: We established miR‑372‑3p‑overexpressing HCC cell lines (HepG2, SNU‑449, JHH‑4) via lentiviral transduction.
Langmuir
September 2025
Process Engineering in Life Science Engineering, HTW Berlin, Wilhelminenhofstraße 75 A, 12459 Berlin, Germany.
Pickering emulsions (PEs), where water-in-oil (w/o) droplets are stabilized by nanoparticles (NPs), offer a promising platform for biocatalysis by providing a large interfacial area crucial for efficient substrate conversion. While several lipase catalyzed reactions in PEs have been demonstrated, the exact interfacial structure is unknown. This study focuses on the interfacial network formed by NPs and lipase (CRL) at the octanol/water-interface by varying pH and NP charge.
View Article and Find Full Text PDFFood Chem
September 2025
Nantong Food and Drug Supervision and Inspection Center, Nantong 226001, PR China.
Different starch crystal structures significantly influence meat product quality, though their specific impacts on myofibrillar protein (MP) functionality remain unclear despite industry demand for optimized ingredients. This study compared how potato, corn, mung bean, and pea starches affect MP properties in minced pork. Our findings reveal that starch-protein interactions fundamentally regulate MP gel and emulsion properties through the following mechanisms: First, starch promotes protein aggregation by enhancing hydrophobic interactions and disulfide bond formation, affecting gel network crosslinking.
View Article and Find Full Text PDFLangmuir
September 2025
ThAMeS Multiphase, Department of Chemical Engineering, University College London, Torrington Place, London WC1E 7JE, U.K.
The evaporation of surfactant-laden sessile droplets has widespread applications in both natural and technological contexts. This study explores the evaporation of droplets containing a nonionic surfactant (tristyrylphenol ethoxylates (EOT)), an anionic surfactant (sodium benzenesulfonate with alkyl chain lengths of C-C (NaDDBS)), and their mixtures at / mole ratios of 0.01, 0.
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