Effects of High Hydrostatic Pressure on Several Sensitive Therapeutic Molecules and a Soft Nanodispersed Drug Delivery System

Rigaldie, Yohan; Largeteau, Alain; Lemagnen, Gilles; Ibalot, Fabienne; Pardon, Patrick; Demazeau, G.; Grislain, L.

doi:10.1023/b:pham.0000008054.80136.5a

Cited by 12 publications

(8 citation statements)

References 3 publications

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“…In several studies, high pressure has even been used for crystallization (28), refolding (29) and the dissociation of protein aggregates (30). For some proteins, such as somatostatin and insulin, it has been shown that the chemical integrity of the proteins was preserved under high pressure in the range from 200 to 5,000 bar and a temperature of 20Y37-C (31). Furthermore, the bioactivity of insulin incorporated in a w/o emulsion after high pressure homogenization at 500 bar over six homogenization cycles could be maintained (32).…”

Section: Discussionmentioning

confidence: 99%

Micronization of Insulin by High Pressure Homogenization

et al. 2006

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Section: Discussionmentioning

confidence: 99%

Micronization of Insulin by High Pressure Homogenization

et al. 2006

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“…High hydrostatic pressure (HHP) is a cold pasteurization technique which has already been implemented in the food industry. It is also a feasible industrial process for preservation and decontamination of drug delivery systems (Rigaldie et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Protein aggregation, water binding and thermal gelation of salt-ground hake muscle in the presence of wet and dried soy phosphatidylcholine liposomes

et al. 2018

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Different soy phosphatidylcholine liposomal preparations (fresh, high-pressure-treated, frozen-thawed, freeze-dried and spray-dried) were incorporated in salt-ground hake (M. merluccius) muscle and their effects on protein aggregation, water binding and thermal gelation were studied. Hydrodynamic properties of liposomes varied within the range of 123 to 507 nm for particle size and-40 to-49.5 mV for zeta potential. Addition of liposomes to the salt-ground muscle decreased protein solubility and increased water holding capacity, regardless of the vesicle particle size or membrane surface charge. Liposomes caused an increase in protein thermal stability, as observed by DSC, and also increased the spacing between myofibrils, leading to more water trapped within the myofibrillar protein network, as revealed by the LF-NMR-1 H study. The presence of liposomes slightly modified the viscoelastic behaviour and interfered with the thermal aggregation of muscle proteins, the mechanisms for this interference being different depending on the type of liposome preparation (wet or dry form). The present work suggests the possible use of a highly appreciated fish species, which could be subjected to landing obligation under Total Allowable Catch regulations (EU), for the development of a high-added-value fish product functionalized by the addition of liposomes.

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“…2009; Rivalain et al. 2010) with different objectives: (i) the production of microbiologically safe pharmaceutical preparations (Rigaldie et al. 2003; Van Doorne 2008), (ii) the disinfection of medical devices, biomaterials or natural components (Gollwitzer et al.…”

Section: The Development Of Hhp Processes For Pharmaceutical and Medimentioning

confidence: 99%

“…Some investigations have been carried out using different molecules of therapeutic relevance such as heparin, insulin (Rigaldie et al. 2002b), two peptides (Rigaldie et al. 2003) or drug delivery systems (Brigger et al.…”

Section: The Development Of Hhp Processes For Pharmaceutical and Medimentioning

confidence: 99%

The development of high hydrostatic pressure processes as an alternative to other pathogen reduction methods

Demazeau

Rivalain

2011

Journal of Applied Microbiology

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Summary In biology, scientist’s interest for high hydrostatic pressure (HHP) has increased over the last 20 years, for both research and industrial developments, mainly because of the low energy associated with its application in liquid phase and its capacity to inactivate pathogens. It is now considered as an interesting alternative to heat treatments for the inactivation of contaminants in many products, from foods to pharmaceutical preparations. This last statement implies different objectives according to the type of product. The therapeutic properties of pharmaceutical preparations or other biological media of physiological importance are in general associated with specific and well‐defined molecules such as proteins. Their activity mainly depends on their spatial conformation, maintained by weak chemical bonds that are often pressure sensitive. In this case, the optimization of a HHP process can be more complex than for foods, for which the organoleptic molecules are less pressure sensitive, and the evaluation of their preservation is more subjective and highly dependant on the consumers acceptance. The objective of this review is therefore to underline how, even if the basic concept for the optimization of a pathogen reduction process using HHP is the same whatever the product, major differences arise from the product itself and its final use.

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Effects of High Hydrostatic Pressure on Several Sensitive Therapeutic Molecules and a Soft Nanodispersed Drug Delivery System

Cited by 12 publications

References 3 publications

Micronization of Insulin by High Pressure Homogenization

Micronization of Insulin by High Pressure Homogenization

Protein aggregation, water binding and thermal gelation of salt-ground hake muscle in the presence of wet and dried soy phosphatidylcholine liposomes

The development of high hydrostatic pressure processes as an alternative to other pathogen reduction methods

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