Overcoming T. gondii infection and intracellular protein nanocapsules as biomaterials for ultrasonically controlled drug release.

One of the pivotal matters of concern in intracellular drug delivery is the preparation of biomaterials containing drugs that are compatible with the host target. Nanocapsules for oral delivery are found to be suitable candidates for targeting Toxoplasma gondii (T. gondii), a maneuvering and smart protozoic parasite found across Europe and America that causes a subtle but deadly infection. To overcome this disease, there is much potential of integrating protein-based cells into bioinspired nanocompartments such as via biodegradable cross-linked disulfide polyelectrolyte nanoparticles. The inner membrane vesicle system of these protein-drugs is not as simple as one might think. It is a complex transport network that includes sequential pathways, namely, endocytosis, exocytosis and autophagy. Unfortunately, the intracellular trafficking routes for nanoparticles in cells have not been extensively and intensively investigated. Hence, there lies the need to create robust protein nanocapsules for precise tracing and triggering of drug release to combat this protozoic disease. Protein nanocapsules have the advantage over other biomaterials due to their biocompatibility, use of natural ingredients, non-invasiveness, patient compliance, cost and time effectiveness. They also offer low maintenance, non-toxicity to healthy cells and a strictly defined route toward intracellular elimination through controlled drug delivery within the therapeutic window. This review covers the unprecedented opportunities that exist for constructing advanced nanocapsules to meet the growing needs arising from many therapeutic fields. Their versatile use includes therapeutic ultrasound for tumor imaging, recombinant DNA, ligand and functional group binding, the delivery of drugs and peptides via protein nanocapsules and polyelectrolytes, ultrasound-(US)-aided drug release through the gastrointestinal (GI) tract, and the recent progress in targeting tumor cells and a vast range of cancer therapies. This review also outlines the limitations of current technologies and the directions of future outlook.

Applications of ultrasound in processing of liquid foods: A review.

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published literature papers increasing within this area in recent years. Benefits include enhanced emulsification with improved homogenization and fat globule size reduction being recorded. In dairy systems increased creaming rates are observed on sonication in a process known as fractionation. Whilst fruit juices exhibit retention or enhancement of quality parameters whilst increasing levels of bioactive compounds. Sterilization of liquids is a large feature of ultrasonic treatment with microbial activity of a range of fruit juices being monitored over time as increased stability and reduced spoilage is observed. Progress has also been made towards scale up of ultrasonic processes with several examples of batch and continuous processes being studied with reduced processing times and temperatures being quoted as a result of ultrasonic treatment. This short review covers the effect of sonication on liquids and beverages with a specific focus towards dairy and fruit juices and covers emulsification, fractionation, sterilization and some pilot scale initiatives.

Power ultrasound in meat processing.

Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, colour, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilisation of equipment surfaces.

Ultrasound-assisted selective hydrogenation of C-5 acetylene alcohols with Lindlar catalysts.

The selective hydrogenation of 2-methyl-3-butyn-2-ol (MBY) was performed in the presence of Lindlar catalyst, comparing conventional stirring with sonication at different frequencies of 40, 380 and 850 kHz. Under conventional stirring, the reaction rates were limited by intrinsic kinetics, while in the case of sonication, the reaction rates were 50-90% slower. However, the apparent reaction rates were found to be significantly frequency dependent with the highest rate observed at 40 kHz. The original and the recovered catalysts after the hydrogenation reaction were compared using bulk elemental analysis, powder X-ray diffraction and scanning and transmission electron microscopy coupled with energy-dispersive X-ray analysis. The studies showed that sonication led to the frequency-dependent fracturing of polycrystalline support particles with the highest impact caused by 40 kHz sonication, while monocrystals were undamaged. In contrast, the leaching of Pd/Pb particles did not depend on the frequency, which suggests that sonication removed only loosely-bound catalyst particles.

The use of a range of ultrasound frequencies to reduce colouration caused by dyes.

The formation of hydrogen peroxide and the degree of decolourisation of six different dyes as a result of sonication over several ultrasonic frequencies (20, 40, 380, 512, 850, 1,000 and 1,176 kHz) was investigated and correlated. It was found that the highest levels of hydrogen peroxide and also the greatest amount of decolourisation occurred at 850 kHz. 380 and 512 kHz also resulted in some decolourisation, however higher and lower ultrasonic frequencies were not effective.

The enhancement and scale up of the extraction of anti-oxidants from Rosmarinus officinalis using ultrasound.

The aim of this study was to examine the effect of ultrasound on the solvent extraction of anti-oxidants from the rosemary herb and to scale up the ultrasonic extraction process. The anti-oxidants of interest were identified using HPLC. Results indicated that, compared with conventional solvent extraction, the use of ultrasound gives a more effective extraction at lower temperatures with less dependence on the extraction solvent employed and that scale up of the process is possible.

Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry.

Ultrasound was used to increase the extraction efficiency of carnosic acid from the herb Rosmarinus officinalis using butanone, ethyl acetate and ethanol as solvents. Both dried and fresh leaves of the herb were extracted and, when performed at the same temperature, sonication improved the yields of carnosic acid for all three solvents and shortened the extraction times. Sonication also reduced the solvent effect so that ethanol, which is a poor solvent under conventional conditions, reached a similar level of extraction efficiency to the other two when sonicated. The extraction of dried herb with ethanol proved to be more efficient than that of fresh material, probably due to the water present in the latter.

Controlling emissions from electroplating by the application of ultrasound.

Ultrasonic irradiation applied either above the surface of a chromic acid plating bath or through the plating bath itself during the process of chromium electroplating reduces the emissions of hazardous chromic acid mist The use of ultrasound is particularly effective at high current densities. The results suggest that sonication during the electroplating of chromium may provide a useful method of controlling chrome mist emission without the need for a chemical additive (mist suppressant). In conjunction with lip extraction this could lead to a more efficient process since the use of ultrasound has been shown to be of benefit in the electroplating process itself.

The extraction of rutin from flower buds of Sophora japonica.

The efficiency of extraction of rutin from Sophora japonica is improved by ultrasound but is dependent on the solvent employed. Rutin is a compound with antioxidant activity and aqueous solvents appear to be unsuitable for ultrasonic extractions due to the formation of free radicals from the insonation of the solvent. The application of ultrasound to methanolic extraction gave a significant reduction in extraction time and an increase in maximum yield.

Investigation of the effects of ultrasound on vegetal tissues during solvent extraction.

The paper presents an insight into the mechanism of the ultrasonic enhancement of solvent extraction through the effect of ultrasound on the vegetal material involved. Thus, a series of experiments has been developed to investigate the effect of ultrasonic energy on the vegetal material and the solvent used. Several results concerning the ultrasonic extractive value, ultrasonic swelling index and the effects of frequency on vegetal material are presented.