Effects Of Various Ingredients Research Articles

Novel Natrosol/Pectin-co-poly (acrylate) based pH-responsive polymeric carrier system for controlled delivery of Tapentadol Hydrochloride

Background & ObjectivesThis study aimed to create a controlled delivery system for Tapentadol Hydrochloride by developing interpenetrating networks (IPNs) of Natrosol-Pectin copolymerized with Acrylic Acid and Methylene bisacrylamide, and to analyze the effects of various ingredients on the physical and chemical characteristics of the IPNs. MethodsNovel Tapentadol Hydrochloride-loaded Natrosol-Pectin based IPNs were formulated by using the free radical polymerization technique. Co-polymerization of Acrylic Acid (AA) with Natrosol and Pectin was performed by using Methylene bisacrylamide (MBA). Ammonium persulfate (APS) was used as the initiator of crosslinking process. The impact of ingredients i.e. Natrosol, Pectin, MBA, and Acrylic Acid on the gel fraction, porosity, swelling (%), drug loading, and drug release was investigated. FTIR, DSC, TGA, SEM and EDX studies were conducted to confirm the grafting of polymers and to evaluate the thermal stability and surface morphology of the developed IPNs. ResultsSwelling studies exhibited an increase in swelling percentage from 84.27 to 91.17% upon increasing polymer (Natrosol and Pectin) contents. An increase in MBA contents resulted in a decrease in swelling from 85 to 67.63%. Moreover, the swelling was also observed to increase with higher AA contents. Significant drug release was noted at higher pH instead of gastric pH value. Oral toxicological studies revealed the nontoxic and biocompatible nature of Natrosol-Pectin IPNs. Interpretation & ConclusionThe developed IPNs were found to be an excellent system for the controlled delivery of Tapentadol Hydrochloride.

Impact of adhesive ingredients on adhesion between rubber and brass‐plated steel wire in tire

AbstractProficiency on underlying mechanism of rubber‐metal adhesion has been increased significantly in the last few decades. Researchers have investigated the effect of various ingredients, such as hexamethoxymethyl melamine, resorcinol, cobalt stearate, and silica, on rubber‐metal interface. The role of each ingredient on rubber‐metal interfacial adhesion is still a subject of scrutiny. In this article, a typical belt skim compound of truck radial tire is selected and the effect of each adhesive ingredient on adhesion strength is explored. Out of these ingredients, the effect of cobalt stearate is found noteworthy. It has improved adhesion strength by 12% (without aging) and by 11% (humid‐aged), respectively, over control compound. For detailed understanding of the effect of cobalt stearate on adhesion, scanning electron microscopy and energy dispersive spectroscopy are utilized to ascertain the rubber coverage and distribution of elements. X‐ray photoelectron spectroscopy results helped us to understand the impact of CuXS layer depth on rubber‐metal adhesion. The depth profile of the CuXS layer was found to be one of the dominant factors of rubber‐metal adhesion retention. Thus, this study has made an attempt to find the impact of different adhesive ingredients on the formation of CuXS layer depth at rubber‐metal interface and establish a correlation with adhesion strength simultaneously.

Effect of various formulation ingredients on thermal characteristics of PVC/clay nanocomposite foams: experimental and modeling

Abstract The effect of various ingredients – nanoclay (NC), azodicarbonamaide (ADCA), paraloeid K-400 and calcium stearate (Ca.St) – on thermal behavior of melt blended poly (vinyl chloride)/NC nanocomposites was investigated. Combinations of two artificial intelligence algorithms were performed for modeling of the systems. The formulation ingredients affect the thermal features of the compounds. Upon increasing the effect of various ingredients, i.e. NC, ADCA, K-400 and Ca.St, an increase in ash content was observed, hence, the thermal stability increased. The effect of ingredients on initial degradation temperature (T5%) and half degradation temperature (T50%) was not obvious. The artificial neural network (model) and the clonal selection algorithm (optimizer) were performed for proper modeling of the systems. These models were used to determine the role of T5%, T50% and char based on the contents of ingredients. The result successfully modeled the process parameters.

Physical properties of extruded fish feed with inclusion of different plant (legumes, oilseeds, or cereals) meals

A study was undertaken to evaluate the effect of various ingredients on the physical quality of fish feeds. Eleven fish meal-based diets, formulated to have the same levels of macronutrients, differing in either starch or protein source, were processed in a five section twin-screw extruder. The purified starch, added to reach the nutritional specifications of the diets, was significantly correlated to expansion (r=0.405, P<0.001), durability (r=0.276, P=0.012), and hardness (r=0.494, P<0.001), while such correlations were not seen for the total starch level in the diets. Cellulose, added as filler to reach the same level of NSP in the diets, was negatively correlated to the expansion (r=−0.603, P<0.001). The specific mechanical energy of the extrusion process was weakly correlated to starch gelatinisation (r=0.220, P<0.019). The present study showed that traditional parameters and classifications such as chemical composition of plant ingredients are inadequate indicators of processing effects when used in fish diets. The overall conclusion is that processing parameters needed to achieve the desired physical properties of diets, should be based on specific knowledge of each ingredient in the feed.

Investigation of Organoleptic Characteristics in the Development of Soft Chews of Calcium Carbonate as Mineral Supplement

The present study was aimed at developing a soft chewable dosage form for calcium carbonate for nutraceutical application. Two different types of the formulations viz., sugar based and sugar free soft chews were prepared. The effect of various ingredients on the different organoleptic characteristics (grittiness, sweetness, hardness and mouthfeel) and the emulsion stability of the dosage form were checked and evaluated on the basis of an in-house numerical scale on healthy human volunteers. The study revealed that the type of emulsifying agent, heating temperature, particle size of the drug, ratio and quantity of sugars were found to have significant impact on the organoleptic characteristics of the dosage form. The study also indicates that the proper selection of packaging material is important in order to maintain the long term integrity of the formulation.

In vitro effects of buyang huanwu decoction and its ingredients on inhibiting the specific binding of 3H-platelet activating factor to its receptor in rabbits

Background Pharmacologic action of traditional Chinese medicine compound is the comprehensive effect of various ingredients, and the interactions of various ingredients are closely correlated with the final effect. In order to reveal the compatibility mechanism of buyang huanwu decoction (BHD)'s prescription in treating and preventing ischemic cerebrovascular disease, we need to explore the effect and relation of ingredients in prescription except for considering the effect of each ingredient on the whole prescription. Objective To study the effect of BHD and its ingredients in the prescription on the specific binding of 3H-platelet activating factor (PAF) to its receptor (PAFR)in rabbits in vitro, and to analyze the action of each ingredient in the prescription. Design A decomposed recipe study based on orthogonal test. Setting Guangzhou University of Traditional Chinese Medicine. Materials Five healthy adult New Zealand rabbits of either gender were provided by the Experimental Animal Center of Guangzhou University of Traditional Chinese medicine. The prescription herbal pieces were purchased from Foshan Kangpu Pharmaceuticals Company and Jianmin Pharmaceuticals Company, and were appraised by Professor Yanchen Xu from College of Traditional Chinese Medicine, Guangzhou University of Traditional Chinese Medicine. 3H-PAF was supplied by Amersham Co., Ltd.(Specific activity: 6.475 TBq/mmol;batch number:200402); PAF standard by Biomol Co., Ltd.(batch number: P1318V). Methods This experiment was carried out in the Laboratory of Nuclear Medicine, Guangzhou University of Traditional Chinese Medicine between September and December 2004. ▪ The seven influencing factors were selected: such as Shenghuangqi, Dangguiwei, Chishao, Dilong, Taoren, Honghua, Chuanxiong. Each factor was divided into two levels, selected or not selected. The tests were arranged according to L 8 (2 7) orthogonal test table. ▪ The specific binding of 3H-PAF to its receptors in rabbits was measured by radioligand binding assay. The inhibitory rate of the specific binding was used as an assessing index. The inhibitory action of and on 3H-PAF to PAFR binding was analyzed and compared in vitro. The inhibitory action of each ingredient in the prescription BHD on 3H-PAF to PAFR binding was investigated and compared in vitro by direct analysis and analysis of variance of orthogonal test. Main outcome measures Effect of 8 prescriptions for L 8 (2 7) orthogonal test table on the specific binding inhibition rate of 3H-PAF and PAFR. Results According to results of variance analysis of orthogonal test, the inhibitory action of each ingredient in the prescription BHD on 3H-PAF to PAFR binding from the highest to the lowest was in turn Honghua, Shenghuangqi, Taoren, Dilong, Dangguiwei, Chuanxiong, Chishao. Honghua, Shenghuangqi, Taoren, Dilong, Danguiwei were major influence factors to 3H-PAF to PAFR in rabbits ( F = 187.829,144.446,59.521,5.018,4.265, P < 0.05–0.01), but Chuanxiong and Chishao had not obviously inhibitory effect. The specific binding inhibition rate of prescriptions (except Shenghuangqi) was obviously higher than that of one of prescriptions ( Shenghuangqi included). Conclusion The results of orthogonal test show that Honghua, Shenghuangqi, Taoren, Dilong, Dangguiwei are major influencing factors to inhibit binding of 3H-PAF to PAFR in rabbits, among which, Honghua is the strongest in ingredients of prescription BHD. The results also reveal that Shenghuangqi is able to weaken the inhibitory effect and to prevent the strong inhibitory effect of blood-activating drugs in BHD.

Cancer preventive role of selected dietary factors

Dietary behavior seems to be an important modifiable determinant for the risk of cancer. The evidences from several epidemiological studies suggest that higher intakes of fruits and vegetables have been associated with lower risk of cancer. Dietary phenolic and polyphenolic substances, terpenoids, dietary fibers, fish oils, some micronutrients present in foods of both plant and animal origin, and a reduction of caloric intake appear to inhibit the process of cancer development. Many dietary factors possess antioxidant and anti-inflammatory properties and cause induction of phase II enzymes like glutathione-S-transferases. It has been suggested that cruciferous vegetables play an important role in cancer prevention, and their chemopreventive effects are due to high glucosinolate content which under enzymatic hydrolysis produces bioactive compound isothiocyanates. Further, isothiocyanates of a wide variety of cruciferous vegetables are powerful inhibitors of carcinogenesis in experimental animal models. Several flavonoids present in fruits, tea, soya beans, etc. may be useful as cancer preventive agents. Similarly, ellagic acid, perillyl alcohol and resveratrol found in various fruits may have chemoprotective effect. Moreover, different vanilloids such as curcumin and gingerol have been shown to possess antioxidative properties. Nevertheless, in spite of several studies, still the effects of various ingredients are not clearly distinguished. In human, little convincing evidence has been established for the proposed protective effects of dietary constituents. It is an important future research goal to provide necessary evidences to support the chemopreventive role of different dietary factors, and also to clarify misunderstandings in this perplexing area.

Application of a Sensorial Response Model to the Design of an Oral Liquid Pharmaceutical Dosage Form

In this paper, we discuss the application of a compartmental model to study the sensorial response, in terms of taste intensity versus time, in an oral solution for pharmaceutical use. The numerical model was developed from sensorial response curves obtained by a panel of three trained individuals. Parameter identification was carried out by means of a least-squares procedure that obtained the linear coefficients in the model by solving an exact linear least-squares problem conditional on the values of the nonlinear parameters for each iteration. Thus, nonlinear estimation was done in terms of the first-order kinetic parameters only, and ill-conditioning of the Hessian matrix present in these models was solved. Results of modeling for a set of formulations were used to determine the effects of various ingredients (sweeteners and an essence) on a baseline unflavored formulation of acetaminophen in a mixture of cosolvents. The first moment of the area under the curve of taste intensity versus time was found to be the best global indicator of taste for the purpose of product design. It was found that a mixture of sweeteners and an essence was the most efficient way of masking the bitter taste of this active ingredient.

Effects of various ingredients on the manufacture of poured feed block containing a distillery by-product

Liquid condensed solubles and soya-bean meal were used as base material and protein source, respectively, in poured feed block formulations of this investigation. Such blocks contained magnesium oxide and ferrous sulfate as the solidifying agents. Magnesium oxide had the most critical effect ( P < 0.001) on the durability or hardness, an index of physical quality of the blocks, whereas ferrous sulfate displayed a less important effect. The effects of eight additional minerals on hardness, including Al 2O 3, CaCl 2, CaO, CaSO 4, CaSO 4 · 2H 2O, MgCl 2, MgSO 4 and ZnSO 4 · 7H 2O were tested. Among these, calcium oxide produced the most hardness ( P<0.05). Furthermore, the effect of particle size of magnesium oxide and calcium oxide was also investigated. Three levels of fineness of each ingredient, however, failed to show a hardening effect ( P > 0.05). It was postulated that water binding or hydration of the critical ingredients contributed to the blocking process, which was supported by the fact that harder blocks tended to have lower moisture contents.

Butanediol production from cellulose and hemicellulose by Klebsiella pneumoniae grown in sequential coculture with Trichoderma harzianum.

The bioconversion of cellulose and hemicellulose substrates to 2,3-butanediol by a sequential coculture approach was investigated with the cellulolytic fungus Trichoderma harzianum E58 and the fermentative bacterium Klebsiella pneumoniae. Vogel medium optimal for the production of the cellulolytic and xylanolytic enzymes of the fungus was found to be inhibitory to butanediol fermentation. This inhibition appeared to be due to a synergistic effect of various ingredients, particularly the salts, present in the fungal medium. The removal or replacement of such ingredients from Vogel medium led to the relief of fermentation inhibition, but the treatments also resulted in a significant decrease in fungal enzyme production. Resting cells of K. pneumoniae could be used for butanediol production in the fungal medium, indicating that the inhibitory effect on solvent production under such conditions was due to the indirect result of growth inhibition of the bacterial cells. The resting-cell approach could be combined with a fed-batch system for the direct conversion of 8 to 10% (wt/vol) of Solka-Floc or aspenwood xylan to butanediol at over 30% of the theoretical conversion efficiencies.

The Effects of Epoxy Encapsulant Composition on Semiconductor Device Stability

This paper describes the effects of various ingredients in an epoxy resin formulation on the electrical stability of encapsulated transistors with only thermal oxide passivation. The type and level of ionic impurities and/or polar contaminants in a completely formulated epoxy resin, which affect the electrical characteristics of transistors, are discussed with specific reference to the nature of the epoxy, hardener, promoter, filler, and other ingredients used. Although the study was directed toward the development of improved epoxy resins for semiconductor applications, the principles involvedare applicable to other organic or inorganic dielectric materials.

Some modifications of the design and use of the ‘research’ water absorption meter in relation to consistency measurements of single doughs

AbstractThe standard ‘Research’ Water Absorption Meter has been modified by surrounding the cup with a water jacket in order to eliminate the use of a constant‐temperature room. Standardization of dough handling has been achieved by the use of two mechanical moulding devices for filling the cup. The standard deviation of sets of duplicate determinations are given as obtained by a trained and untrained operator using the standard technique and by the use of a mechanical moulding method. By obtaining a four‐point curve from a single test dough, the effect of various ingredients on the consistency of dough is described, and it has been shown that it is possible to obtain dough relaxation curves similar to those obtained by using load extension tests.