Purification of pharmaceuticals and nutraceutical compounds by sub- and supercritical extraction and chromatography

This thesis discusses the use of sub- and supercritical fluids as the medium in extraction and chromatography. Super- and subcritical extraction was used to separate essential oils from herbal plant Angelica archangelica. The effect of extraction parameters was studied and sensory analyses of the extracts were done by an expert panel. The results of the sensory analyses were compared to the analytically determined contents of the extracts. Sub- and supercritical fluid chromatography (SFC) was used to separate and purify high-value pharmaceuticals. Chiral SFC was used to separate the enantiomers of racemic mixtures of pharmaceutical compounds. Very low (cryogenic) temperatures were applied to substantially enhance the separation efficiency of chiral SFC. The thermodynamic aspects affecting the resolving ability of chiral stationary phases are briefly reviewed. The process production rate which is a key factor in industrial chromatography was optimized by empirical multivariate methods. General linear model was used to optimize the separation of omega-3 fatty acid ethyl esters from esterized fish oil by using reversed-phase SFC. Chiral separation of racemic mixtures of guaifenesin and ferulic acid dimer ethyl ester was optimized by using response surface method with three variables per time. It was found that by optimizing four variables (temperature, load, flowate and modifier content) the production rate of the chiral resolution of racemic guaifenesin by cryogenic SFC could be increased severalfold compared to published results of similar application. A novel pressure-compensated design of industrial high pressure chromatographic column was introduced, using the technology developed in building the deep-sea submersibles (Mir 1 and 2). A demonstration SFC plant was built and the immunosuppressant drug cyclosporine A was purified to meet the requirements of US Pharmacopoeia. A smaller semi-pilot size column with similar design was used for cryogenic chiral separation of aromatase inhibitor Finrozole for use in its development phase 2.

Aitosuklaa jäätelöpuikon kuorrutteena

Tutkimuksen kirjallisuuskatsauksessa keskityttiin jäätelöpuikkoihin, erilaisiin suklaakuorrutteisiin ja elintarvikkeiden kuorruttamiseen suklaalla. Lisäksi kirjallisuuskatsauksessa perehdyttiin suklaan koostumukseen, nestemäisen suklaan virtausominaisuuksiin ja koostumuksen ja virtausominaisuuksien välisiin vuorovaikutuksiin. Kokeellisessa osassa tavoitteena oli selvittää, miten maitosuklaakuorrutteen rasvapitoisuuden, emulgointiainepitoisuuden ja kuorrutteen lämpötilanvaihtelut vaikuttavat kuorrutteen viskositeettiin, myötöjännitykseen, jähmettymisaikaan ja jäätelöpuikon päälle jäävän kuorrutteen määrään. Erityisesti pyrittiin selvittämään, miten jäätelöpuikon päälle jäävän kuorrutteen määrää saadaan säädeltyä kuorrutteen rasvapitoisuutta, emulgointiainepitoisuutta ja lämpötilaa muuttamalla. Tutkimuksen koeasetelma tehtiin Box-Behnken-mallilla. Selittäviksi muuttujiksi tutkimukseen valittiin kuorrutteen rasvan määrä, emulgointiaineen määrä ja kuorrutteen lämpötila jäätelöpuikkoja kuorrutettaessa. Vastemuuttujina oli kuorrutteen jähmettymisaika, viskositeetti, myötöjännitys ja jäätelöpuikon päälle jäävän kuorrutteen määrä. Tulokset käsiteltiin regressioanalyysin avulla. Muuttujien välisiä vuorovaikutuksia tutkittiin vastepintamallilla. Vastemuuttujien välisiä korrelaatioita tutkittaessa käytettiin Pearsonin korrelaatiokerrointa. Kuorrutteen rasvan määrän lisääntyminen vähensi tilastollisesti merkitsevästi jäätelöpuikon päälle jäävän kuorrutteen määrää, kuorrutteen jähmettymisaikaa, viskositeettia ja myötöjännitystä. Emulgointiaineen määrän lisääminen kuorrutteessa pienensi kuorrutteen määrää jäätelöpuikon päällä, kuorrutteen jähmettymisaikaa ja kuorrutteen myötöjännitystä. Kuorrutteen lämpötilan lisääminen jäätelöpuikkoja kuorrutettaessa pienensi kuorrutteen määrää ja viskositeettia. Kuorrutteen jähmettymisaika sen sijaan piteni lämpötilaa lisättäessä. Tutkimuksen perusteella voidaan sanoa, että jäätelöpuikkoja kastettaessa suklaakuorrutteen lämpötila, rasvan määrä ja lesitiinin määrä vaikuttivat jäätelöpuikon päälle jäävän kuorrutteen määrään. Vastepintamallinnuksen käyttö soveltui hyvin suklaakuorrutteen määrän tutkimiseen. Sen avulla saatiin selvitettyä, miten jäätelöpuikon päälle jäävän kuorrutteen määrää saadaan säädeltyä muuttamalla kuorrutteen emulgointiainepitoisuutta, rasvapitoisuutta ja lämpötilaa.

Microbe-induced activation of inflammatory cytokine response in human cells

Human body is in continuous contact with microbes. Although many microbes are harmless or beneficial for humans, pathogenic microbes possess a threat to wellbeing. Antimicrobial protection is provided by the immune system, which can be functionally divided into two parts, namely innate and adaptive immunity. The key players of the innate immunity are phagocytic white blood cells such as neutrophils, monocytes, macrophages and dendritic cells (DCs), which constantly monitor the blood and peripheral tissues. These cells are armed for rapid activation upon microbial contact since they express a variety of microbe-recognizing receptors. Macrophages and DCs also act as antigen presenting cells (APCs) and play an important role in the development of adaptive immunity. The development of adaptive immunity requires intimate cooperation between APCs and T lymphocytes and results in microbe-specific immune responses. Moreover, adaptive immunity generates immunological memory, which rapidly and efficiently protects the host from reinfection. Properly functioning immune system requires efficient communication between cells. Cytokines are proteins, which mediate intercellular communication together with direct cell-cell contacts. Immune cells produce inflammatory cytokines rapidly following microbial contact. Inflammatory cytokines modulate the development of local immune response by binding to cell surface receptors, which results in the activation of intracellular signalling and modulates target cell gene expression. One class of inflammatory cytokines chemokines has a major role in regulating cellular traffic. Locally produced inflammatory chemokines guide the recruitment of effector cells to the site of inflammation during microbial infection. In this study two key questions were addressed. First, the ability of pathogenic and non-pathogenic Gram-positive bacteria to activate inflammatory cytokine and chemokine production in different human APCs was compared. In these studies macrophages and DCs were stimulated with pathogenic Steptococcus pyogenes or non-pathogenic Lactobacillus rhamnosus. The second aim of this thesis work was to analyze the role of pro-inflammatory cytokines in the regulation of microbe-induced chemokine production. In these studies bacteria-stimulated macrophages and influenza A virus-infected lung epithelial cells were used as model systems. The results of this study show that although macrophages and DCs share several common antimicrobial functions, these cells have significantly distinct responses against pathogenic and non-pathogenic Gram-positive bacteria. Macrophages were activated in a nearly similar fashion by pathogenic S. pyogenes and non-pathogenic L. rhamnosus. Both bacteria induced the production of similar core set of inflammatory chemokines consisting of several CC-class chemokines and CXCL8. These chemokines attract monocytes, neutrophils, dendritic cells and T cells. Thus, the results suggest that bacteria-activated macrophages efficiently recruit other effector cells to the site of inflammation. Moreover, macrophages seem to be activated by all bacteria irrespective of their pathogenicity. DCs, in contrast, were efficiently activated only by pathogenic S. pyogenes, which induced DC maturation and production of several inflammatory cytokines and chemokines. In contrast, L. rhamnosus-stimulated DCs matured only partially and, most importantly, these cells did not produce inflammatory cytokines or chemokines. L. rhamnosus-stimulated DCs had a phenotype of "semi-mature" DCs and this type of DCs have been suggested to enhance tolerogenic adaptive immune responses. Since DCs have an essential role in the development of adaptive immune response the results suggest that, in contrast to macrophages, DCs may be able to discriminate between pathogenic and non-pathogenic bacteria and thus mount appropriate inflammatory or tolerogenic adaptive immune response depending on the microbe in question. The results of this study also show that pro-inflammatory cytokines can contribute to microbe-induced chemokine production at multiple levels. S. pyogenes-induced type I interferon (IFN) was found to enhance the production of certain inflammatory chemokines in macrophages during bacterial stimulation. Thus, bacteria-induced chemokine production is regulated by direct (microbe-induced) and indirect (pro-inflammatory cytokine-induced) mechanisms during inflammation. In epithelial cells IFN- and tumor necrosis factor- (TNF-) were found to enhance the expression of PRRs and components of cellular signal transduction machinery. Pre-treatment of epithelial cells with these cytokines prior to virus infection resulted in markedly enhanced chemokine response compared to untreated cells. In conclusion, the results obtained from this study show that pro-inflammatory cytokines can enhance microbe-induced chemokine production during microbial infection by providing a positive feedback loop. In addition, pro-inflammatory cytokines can render normally low-responding cells to high chemokine producers via enhancement of microbial detection and signal transduction.