Controlling lipolysis through steric surfactants: New insights on the controlled degradation of submicron emulsions after oral and intravenous administration

Development of eco-friendly submicron emulsions stabilized by a bio-derived gum

“…These surfactants have found many industrial applications as foam and emulsion stabilizers [20,21]. On the other hand, these polymeric surfactants have been employed recently in more sophisticated technological applications such as drug delivery, gene therapy and the developing of foodstuffs that provide specific physiological responses, such as control of lipid digestion or satiety [22][23][24][25][26][27][28][29].…”

Interfacial characterization of Pluronic PE9400 at biocompatible (air–water and limonene–water) interfaces

“…In addition, their biocompatibility has boosted their application in the design of drugs with improved long-circulating properties [12]. Finally, their use in delaying lipid digestion is being applied in the development of food products with satiating effects [13][14][15]. All these applications involve events occurring at the interface and hence, an improved understanding of the surface properties of pluronics is important in order to rationally design biotechnological systems.…”

Design of the interface of edible nanoemulsions to modulate the bioaccessibility of neuroprotective antioxidants

“…The evident z-potential magnitude reduction when PF127 was used, instead of PF68, can be explained by a higher incorporation of this surfactant onto the oily core surface due to its longer hydrophobic central block of PF127. Besides, this stronger interface-surfactant interaction will increase the capacity of PF127 to successfully compete with other macromolecules for the oil/water surface (Olbrich and Muller, 1999;Torcello-Gomez et al, 2013;Wulff-Perez et al, 2012). The success on the use of lipid nanostructures as nutraceuticals for food supplementation depends on our capacity to design nanostructures able to reach undamaged the small intestine and once there to promote the intestinal absorption of the cargo through the mixed micelles formed during the digestion of the nanostructure (Acosta, 2012;McClements and Xiao, 2012).…”

“…However, in the case of the oil nanoemulsion the presence of lecithin polar heads on its surface will reduce its hydrophobic character (Santander-Ortega et al, 2010). Therefore, although PF68 can be efficiently incorporated to the oily droplets (Torcello-Gomez et al, 2011a,b;Wulff-Perez et al, 2012), the weaker oily core-surfactant hydrophobic interactions will facilitate its desorption by the enzymes and proteins (Torcello-Gomez et al, 2013;Wulff-Perez et al, 2010) reducing its protective effect (Torcello-Gomez et al, 2011c).…”

“…These two non-ionic surfactants share the same poly(oxyethylene)-poly(oxypropylene)-poly(oxyethylene) (POE a -POP b -POE a ) architecture but differ on the POE/POP block length. These differences will have an effect on both, the adsorption of Pluronic 1 onto the O/W interface of the nanostructure and its capacity to modulate the interaction of the nanostructure with the surrounding medium (Santander-Ortega et al, 2009;Torcello-Gomez et al, 2013;Wulff-Perez et al, 2012). This effect was analyzed when the role of the interface composition of the formulation on the colloidal behavior of the systems after oral intake was evaluated, thus achieving the first statement.…”