Effects of frequency and power of ultrasound on the size reduction of liposome

Yamaguchi, Tsuyoshi; Nomura, Masaru; Matsuoka, Tatsuro; Koda, Shinobu

doi:10.1016/j.chemphyslip.2009.04.002

Cited by 89 publications

(79 citation statements)

References 20 publications

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“…The results indicated that ultrasonic bath was not an effective method to reduce particle size. These results were consistent with other studies [8][9][10] showing that reducing process was more effective when liposome was poured direct into the bath, with higher ultrasonic frequency (at least 80 kHz) and it should be adjusted during the operation.…”

Section: Results From Ultrasonic Methodssupporting

confidence: 81%

Methods for particle size reduction of liposomal amphotericin B

Nguyen¹,

Nguyen²,

Nguyen³

et al. 2018

VJSTE

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Abstract:Liposomal amphotericin B were prepared by thin film hydration technique. Particle size was reduced by ultrasonic device and high pressure homogeneous device. The size distribution was determined by dynamic light scattering by the Zetasizer ZS90 equipment. The morphology of amphotericin B liposomes was observed by Transmission electronic microscopy (TEM) with negative staining technique. The result shows that combining high-pressure homogenization and membrane extrusion provided monolayer liposomal amphotericin B with particle size less than 200 nm and homogenously (PDI < 0.3).

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Section: Results From Ultrasonic Methodssupporting

confidence: 81%

Methods for particle size reduction of liposomal amphotericin B

Nguyen¹,

Nguyen²,

Nguyen³

et al. 2018

VJSTE

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“…The ultrasonic intensity measured was 12.25 W/cm 2 at ultrasound power of 110 W. This fact confirms that the electrical output of the ultrasonic generator does not provide enough information about the ultrasonic intensity applied to a medium and that, in the experiments, part of the ultrasound energy is converted to heat and reflected back to the transducer, while another part of energy could be absorbed by material and its surrounding medium [16,17].…”

Section: Calorimetrymentioning

confidence: 61%

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Gómez‐Salazar

Angelica

Cerón‐García

et al. 2018

Journal of Food Quality

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The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an accelerator in the impregnation process and improving the product quality. The objective of this study was to evaluate the effect of acid marination assisted by power ultrasound on quality of rabbit meat. Marinating solutions were prepared with 70, 140, or 200 g NaCl/L, 3 g NaNO 2 , and 1.5% citric acid. Rabbit meat slices were immersed in every solution in static and ultrasonic bath at 40 kHz and 110 W of output power. Marinating time, NaCl concentration in the marinating solution, and US application increased weight losses and meat hardness but reduced water content, WHC, and pH. The color parameters * and * increased with the NaCl concentration in marinating solution and with the ultrasound application. NaCl content increased in meat with increased marinating time, NaCl concentration in marinating solutions, and higher rate in ultrasonic treatment. Application of ultrasound has high potential to be employed in the marinating of rabbit meat samples, diminishing the immersion time, and maintaining the quality.

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“…[23] The required amounts of CL 2À and EL solutions or CL 2À and DPPC solutions in am ethanol/chloroform (1:1 wt/wt) binary mixture were mixed, and the organic solvents were removed on av acuum rotary evaporator at 30 8C. At hin layer of the lipid mixture was dispersed in a1 0 À2 m borate buffer with pH 9.2, and then sonicated with aC ole-Parmer 4710 ultrasonic homogenizer for 400 sa t2 08Cf or the CL Liposomes in as odium chloride solution in the inner water pool were prepared through dispersion of the lipid film in a1 0 À3 m borate buffer containing 1 m NaCl.…”

Section: àmentioning

confidence: 97%

The Influence of the Chain Length of Polycations on their Complexation with Anionic Liposomes

et al. 2015

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A series of strong polycations is synthesized through the anionic polymerization of 2-vinylpyridine, followed by subsequent quaternization of the resulting polymer. Polycations based on quaternized 2-vinylpyridine (PVPQs) with degrees of polymerization (DP) from 20 to 440 are adsorbed on the surface of small anionic liposomes. Liposome/PVPQ complexes are characterized by using a number of physicochemical methods. All PVPQs are totally adsorbed onto the liposome surface up to a certain concentration at which saturation is reached (which is specific for each PVPQ). The integrity of the adsorbed liposomes remains intact. Short PVPQs interact with anionic lipids localized on the outer membrane leaflet, whereas long PVPQs extract anionic lipids from the inner to outer leaflet. Complexes tend to aggregate, and the largest aggregates are formed when the initial charge of the liposomes is fully neutralized by the charge of the PVPQ. PVPQs with intermediate DPs demonstrate behavioral features of both short and long PVPQs. These results are important for the interpretation of the biological effects of cationic polymers and the selection of cationic polymers for biomedical applications.

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Effects of frequency and power of ultrasound on the size reduction of liposome

Cited by 89 publications

References 20 publications

Methods for particle size reduction of liposomal amphotericin B

Methods for particle size reduction of liposomal amphotericin B

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

The Influence of the Chain Length of Polycations on their Complexation with Anionic Liposomes

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