No abstract

The interactions of tetracycline (TC), oxytetracycline (OTC) and chlortetracycline (CTC) with ovalbumin (OVA), the main allergen protein of egg white, were investigated by molecular spectroscopy and electrophoresis at three pH conditions (1.5, 4.6 and 7.4). Molecular and synchronous fluorescence, UV-vis spectroscopy, electrophoresis and H NMR were used to study the interaction process. Tetracyclines interact with ovalbumin fluorescence by a static quenching mechanism with non-fluorescent complex formation changing the native protein structure. The binding constant (K) ranged from 2.11×10 to 58.4×10Lmol, and corresponding thermodynamic parameters were measured at different temperatures and pH values. The binding process was spontaneous (ΔG<0), and the magnitude of the interaction increased in the following order: TC

Aiming at providing new formulations capable of improving the biopharmaceutical properties of fluconazole, we studied the formation of host–guest complexes of this antifungal agent with water-soluble sodium p-sulfonatocalix[n]arenes.

Since the nutritional value of farm‐raised fish fillets is directly related to the diet provided, we supplemented the diet of Tilapia (Oreochromis niloticus) with a blend of chia (Salvia hispanica L.) oil, tung (Aleurites fordii) oil, and conjugated linoleic acid (CLA) to evaluate the effects on the fatty acid composition. Vitamin E was also added to the diet to improve the antioxidant capacity of tilapia fillets. We observed an increase in α‐linolenic acid content (from 6.56 to 19.03 mg g−1 of total lipids), as well as the incorporation of CLA and conjugated linolenic acid (CLnA) isomers in the fillets. The addition of vitamin E resulted in the antioxidant capacity improvement of the fillets and higher values were found after 15 feeding days (39.25 µmol TE g−1 in the Ferric Reducing Ability Power assay). Supplementation proved to be an excellent tool to improve the nutritional value of fish fillets.