On-demand, magnetic hyperthermia-triggered drug delivery: optimisation for the GI tract.

An orally-administered vehicle for targeted, on-demand drug delivery to the gastrointestinal (GI) tract is highly desirable due to the high incidence of diseases of that organ system and harsh mechanical and physical conditions any such drug delivery vehicle has to endure. To that end, we present an iron oxide nanoparticle/wax composite capsule coating that protects the capsule contents from the highly variable chemical conditions of the GI tract. It can be triggered using magnetic hyperthermia initiated from an external AC magnetic field. The coating is produced from pharmaceutically approved materials and is applied using a simple dip-coating process using a gelatin drug capsule as a template. We show that the coating is impervious to chemical conditions found within the GI tract, but is completely melted within two minutes of magnetically-induced heating under biologically-relevant conditions of temperature, pH, buffer and external field strength, allowing the delivery and dispersal of the capsule contents. The overall simplicity of action, durability and non-toxic and inexpensive nature of our drug delivery vehicle demonstrated herein are key for successful drug delivery systems for the kinds of focal therapy being sought for modern precision medicine.

Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.

Starch-water, gluten-water, and flour-water model systems as well as straight-dough bread were investigated with (1)H NMR relaxometry using free induction decay and Carr-Purcell-Meiboom-Gill pulse sequences. Depending on the degree of interaction between polymers and water, different proton populations could be distinguished. The starch protons in the starch-water model gain mobility owing to amylopectin crystal melting, granule swelling, and amylose leaching, whereas water protons lose mobility due to increased interaction with starch polymers. Heating of the gluten-water sample induces no pronounced changes in proton distributions. Heating changes the proton distributions of the flour-water and starch-water models in a similar way, implying that the changes are primarily attributable to starch gelatinization. Proton distributions of the heated flour-water model system and those of fresh bread crumb are very similar. This allows identifying the different proton populations in bread on the basis of the results from the model systems.

MRICOM-MRI COntrast Modelling using 2D T1-T2 correlation spectra and relaxation signatures.

Image contrast is calculated by inputting experimental 2D T(1)-T(2) relaxation spectra into the ODIN software interface. The method involves characterising a magnetic resonance imaging pulse sequence with a "relaxation signature" which describes the sensitivity of the sequence to relaxation and is independent of sample parameters. Maximising (or minimising) the overlap between the experimental 2D T(1)-T(2) relaxation spectra and the relaxation signature can then be used to maximise image contrast. The concept is illustrated using relaxation signatures for the echo planar imaging and Turbo spin-echo imaging sequences, together with in-vitro 2D T(1)-T(2) spectra for liver and cartilage.

Use of (13)c MAS NMR to study domain structure and dynamics of polysaccharides in the native starch granules.

To investigate the domain structure and dynamics of polysaccharides in the native starch granules, a variety of high resolution, solid-state (13)C NMR techniques have been applied to all three (A-, B-, and C-) types of starch with different water content. Both single-pulse-excitation magic-angle-spinning (SPEMAS) and cross-polarization-magic-angle-spinning (CPMAS) methods have been employed together with the PRISE (proton relaxation induced spectral-editing) techniques to distinguish polysaccharide fractions in different domains and having distinct dynamics. It has been found that, for all three types of dry starch granules, there are two sets of NMR signals corresponding to two distinct ordered polysaccharides. Hydration leads to substantial mobilization of the polysaccharides in the amorphous regions, but no fundamental changes in the rigidity of the polysaccharides in the crystalline (double) helices. Full hydration also leads to limited mobility changes to the polysaccharides in the amorphous lamellae (branching zone) within the amylopectin clusters and in the gaps between the arrays of the amylopectin clusters. Under magic-angle spinning, proton relaxation-time measurements showed a single component for T(1), two components for T(1rho), and three components for T(2). PRISE experiments permitted the neat separation of the (13)C resonances of polysaccharides in the crystalline lamellae from those in the amorphous lamellae and the amylose in the gaps between amylopectin clusters. It has been found that the long (1)H T(1rho) component ( approximately 30 ms) is associated with polysaccharides in the crystalline lamellae in the form of double helices, whereas the short T(1rho) component (2-4 ms) is associated with amylose in the gaps between amylopectin clusters. The short (1)H T(2) component ( approximately 14 micros) is associated with polysaccharides in the crystalline lamellae; the intermediate component (300-400 micros) is associated with polysaccharides in the amorphous lamellae and amylose in the gaps between amylopectin clusters. The long T(2) component is associated with both mobile starch protons and the residue water protons.