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  Journal of Excipients and Food Chemicals
  [SJR: 0.395]   [H-I: 6]   [4 followers]  Follow
  This is an Open Access Journal Open Access journal
   ISSN (Print) 21502668
   Published by International Pharmaceutical Excipients Council Homepage  [1 journal]
  • The Effect of Curcuma longa Extract on the Rate of Aggregation and
           Concentration of Proteins in Albumen

    • Authors: Ananya Joshi
      Abstract: Protein aggregation may cause the loss of drug potency, alter pharmacokinetic profiles, and induce unwanted immunogenicity. Albumen contains a variety of proteins and exhibits non-reversible aggregation in the presence of denaturing stimuli. The effectiveness of Curcuma longa extract, containing the principal curcuminoid curcumin, to prevent or decrease the rate of aggregation and retain functional proteins found in albumen was tested using a laser and light sensor. The presence of C. longa extract in the albumen decreased the rate at which the solution became opaque when denatured by the application of heat. The data suggests that C. longa extract decreases the rate of aggregation of the proteins present in albumen. To evaluate if the proteins remaining in the albumen solution after heating were functional, a Bio-Rad protein assay was used. The results suggest that in the presence of C. longa extract more functional proteins remain in solution.
      PubDate: 2015-01-18
      Issue No: Vol. 5 (2015)
  • Quantum Biology: harnessing nanotechnology's last frontier using
           modified excipients and food ingredients

    • Authors: Shireesh Apte
      Abstract: Emerging evidence indicates that quantum phenomena may be operational in biological systems despite unfavorable temperatures and environmental noise. It  is possible that protein quaternary architecture may be conducive to sustaining quantum entanglement and coherence. Models ranging from quantum resonant recognition, proton tunneling in DNA, radiation wave therapy and the magnetic isotope effect have been proposed that validate the importance of the wave-particle duality of matter in persisting in and modulating biological processes. The ability of food ingredients and pharmaceutical excipients to manipulate bioeffector mechanisms via quantum effects is discussed. It is hoped that this new perspective will provide impetus for further research in this field.
      PubDate: 2014-12-19
      Issue No: Vol. 5 (2014)
  • Excipients used in nano-technology assisted drug delivery systems.

    • Authors: Arvind Kumar Bansal
      PubDate: 2014-12-19
      Issue No: Vol. 5 (2014)
  • Stabilizers used in nanocrystal based drug delivery systems

    • Authors: Ganesh Shete, Hemant Jain, Deeksha Punj, Hitesh Prajapat, Priya Akotiya, Arvind Kumar Bansal
      Abstract: Nanocrystals have emerged as a viable tool to enhance oral bioavailability of poorly water soluble drugs. They also enable parenteral administration of these drugs as nanosuspensions. The high surface free energy due to the large surface area to volume ratio of nanocrystals, makes them prone to aggregation, that can lead to physical instability and loss of solubility/dissolution advantage. Stabilizers are incorporated into nanocrystalline formulations to prevent aggregation and these include excipients such as polymers and surfactants. They achieve stabilization by electrostatic repulsion and/or steric hindrance. This article focuses on phenomenon of aggregation in nanocrystal based formulations, stabilizers for inhibition of aggregation, classification of stabilizers, properties of stabilizers and the mechanisms involved in stabilization. A compilation of stabilizers, drugs stabilized, formulation types and techniques used for generation of nanocrystals have been presented. Current challenges and future trends in the field of stabilizers have also been highlighted.
      PubDate: 2014-12-19
      Issue No: Vol. 5 (2014)
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