Lipids as Active Ingredients in Pharmaceuticals, Cosmetics and Health Foods

Kristmundsdóttir, Thórdís; Skúlason, Skúli

doi:10.1002/9780470976623.ch7

Cited by 5 publications

(2 citation statements)

References 122 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In particular, various long-chain polyunsaturated fatty acids (LC-PUFAs), which are found naturally at high levels in many marine organisms [ 11 ], have been shown to exert highly potent activity against Gram-positive bacteria, including eicosapentaenoic acid (EPA; C20:5 n -3) [ 12 , 13 ], docosahexaenoic acid (DHA; C22:6 n -3) [ 14 , 15 , 16 , 17 ], γ-linolenic acid (GLA; C18:3 n -6) [ 15 , 18 , 19 , 20 , 21 ] and dihomo-γ-linolenic acid (DGLA; C20:3 n -6) [ 15 ]. Furthermore, LC-PUFAs deserve special consideration for topical application because they are often associated with anti-inflammatory properties, which may provide supplementary benefit during therapy [ 10 , 22 , 23 ]. Thus, the aim of this present study was to investigate the antimicrobial effects of six LC-PUFAs (DGLA, DHA, EPA, GLA, 15-hydroxyeicosatrienoic acid [HETrE], and 15-hydroxyeicosapentaenoic acid [15-OHEPA]) against P. acnes and S. aureus , to evaluate the potential of these compounds for treating topical infections caused by these pathogens.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Activity of Long-Chain Polyunsaturated Fatty Acids against Propionibacterium acnes and Staphylococcus aureus

2013

View full text Add to dashboard Cite

New compounds are needed to treat acne and superficial infections caused by Propionibacterium acnes and Staphylococcus aureus due to the reduced effectiveness of agents used at present. Long-chain polyunsaturated fatty acids (LC-PUFAs) are attracting attention as potential new topical treatments for Gram-positive infections due to their antimicrobial potency and anti-inflammatory properties. This present study aimed to investigate the antimicrobial effects of six LC-PUFAs against P. acnes and S. aureus to evaluate their potential to treat infections caused by these pathogens. Minimum inhibitory concentrations were determined against P. acnes and S. aureus, and the LC-PUFAs were found to inhibit bacterial growth at 32–1024 mg/L. Generally, P. acnes was more susceptible to the growth inhibitory actions of LC-PUFAs, but these compounds were bactericidal only for S. aureus. This is the first report of antibacterial activity attributed to 15-hydroxyeicosapentaenoic acid (15-OHEPA) and 15-hydroxyeicosatrienoic acid (HETrE), while the anti-P. acnes effects of the six LC-PUFAs used herein are novel observations. During exposure to the LC-PUFAs, S. aureus cells were killed within 15–30 min. Checkerboard assays demonstrated that the LC-PUFAs did not antagonise the antimicrobial potency of clinical agents used presently against P. acnes and S. aureus. However, importantly, synergistic interactions against S. aureus were detected for combinations of benzoyl peroxide with 15-OHEPA, dihomo-γ-linolenic acid (DGLA) and HETrE; and neomycin with 15-OHEPA, DGLA, eicosapentaenoic acid, γ-linolenic acid and HETrE. In conclusion, LC-PUFAs warrant further evaluation as possible new agents to treat skin infections caused by P. acnes and S. aureus, especially in synergistic combinations with antimicrobial agents already used clinically.

show abstract

Section: Introductionmentioning

confidence: 99%

Antibacterial Activity of Long-Chain Polyunsaturated Fatty Acids against Propionibacterium acnes and Staphylococcus aureus

2013

View full text Add to dashboard Cite

show abstract

“…In addition to increasing the solubility of the active ingredients [5] and imbuing foods and cosmetics with flavor and texture, lipids are used to provide important dietary components such as essential fatty acids, fat-soluble vitamins and other bioactives. Consequently, lipids are widely incorporated as active ingredients in cosmetics and pharmaceuticals [6].…”

Section: Introductionmentioning

confidence: 99%

Molecular, Crystalline, and Microstructures of Lipids from Astrocaryum Species in Guyana and Their Thermal and Flow Behavior

Deonarine,

Soodoo,

Bouzidi

et al. 2024

Thermo

View full text Add to dashboard Cite

The phase behavior of lipids extracted from Astrocaryum vulgare (AV) and Astrocaryum aculeatum (AA) pulp and kernels and their microstructural, thermal and flow properties were studied. The lipid profiles, crystal structures, microstructures, thermal stabilities and flow behaviors of these lipids provided important structure–function information that are useful to assess potential applications in the food, cosmetic and pharmaceutical industries. AV and AA fruits were sourced from the lowlands and rainforests, respectively, of Guyana. AV and AA pulp oils (AVP and AAP) were distinguished from each other in composition and unsaturation, with AVP oils being predominated by a di-unsaturated TAG (2-(palmitoyloxy)propane-1,3-diyl dioleate (POO)) and AAP oils predominated by propane-1,2,3-triyl trioleate (OOO); there were unsaturation levels of 65% and 80%, respectively. The main fatty acids in AVP oils were oleic, palmitic and stearic; for AAP, these were oleic, linoleic, palmitic and stearic. The kernel fats of AV and AA were similar in composition and had saturation levels of 80%, being mainly comprised of tri-saturated TAGs propane-1,2,3-triyl tridodecanoate (LLL) and 3-(tetradecanoyloxy)propane-1,2-diyl didodecanoate (LML). The onset of mass loss (T5%on) of AV and AA pulp oils were similar at 328 ± 6 °C, which were 31 °C ± 9 higher compared to that of the kernel fats, which demonstrated similar T5%on = 293 ± 7 °C. AA and AV pulp oils were liquid at room temperature, with melting points of −5 ± 1 °C and 3 ± 1 °C, respectively; both kernel fats were solid at room temperature, packing in β′ (90% of crystals) and β (10% of crystals) polymorphic forms and melting almost identically at 30 ± 1 °C. Pulp oils demonstrated sporadic nucleation at the onset of crystallization with slow growth into rod-shaped crystallites, leading to an approximately 50% degree of crystallization at undercooling of approximately 40K. Nucleation for kernel fats was instantaneous at undercooling of approximately 23K, demonstrating a spherulitic growth pattern incorporating crystalline lamella and a 90% degree of crystallization. Kernel fats and pulp oils demonstrated Newtonian flow behavior and similar dynamic viscosity in the melt, approximately 28.5 mPa·s at 40 °C. The lipid profiles of AVP and AAP oils were dominated by unsaturated TAGs, suggesting potential nutrition and health benefits, particularly compared to other tropical oils with higher saturation levels, such as palm oil. AAP oil in particular is as unsaturated as olive oil, contains high levels of beta carotene and provides a unique flavor profile. The AAK and AVK lipid profiles and phase transformation indicate potential for applications where a high solid fat content and medium-chain fatty acids are required. Their high lauric and myristic acid content makes them similar to industrially important tropical oils (coconut and palm kernel), suggesting their use in similar formulations. The melting point and plasticity of the kernel fats are similar to that of cocoa and shea butters, suggesting use as replacements in cosmetics, foods and confections. There is, however, the need to better understand their nutritional status and effects on health.

show abstract

Activity of crude and fractionated extracts by lactic acid bacteria (LAB) isolated from local dairy, meat, and fermented products against Staphylococcus aureus

et al. 2014

View full text Add to dashboard Cite

Lipids as Active Ingredients in Pharmaceuticals, Cosmetics and Health Foods

Cited by 5 publications

References 122 publications

Antibacterial Activity of Long-Chain Polyunsaturated Fatty Acids against Propionibacterium acnes and Staphylococcus aureus

Antibacterial Activity of Long-Chain Polyunsaturated Fatty Acids against Propionibacterium acnes and Staphylococcus aureus

Molecular, Crystalline, and Microstructures of Lipids from Astrocaryum Species in Guyana and Their Thermal and Flow Behavior

Activity of crude and fractionated extracts by lactic acid bacteria (LAB) isolated from local dairy, meat, and fermented products against Staphylococcus aureus

Contact Info

Product

Resources

About