A curcumin-loaded liquid crystal precursor mucoadhesive system for the treatment of vaginal candidiasis

Women often develop vaginal infections that are caused primarily by organisms of the genus Candida. The current treatments of vaginal candidiasis usually involve azole-based antifungals, though fungal resistance to these compounds has become prevalent. Therefore, much attention has been given to molecules with antifungal properties from natural sources, such as curcumin (CUR). However, CUR has poor solubility in aqueous solvents and poor oral bioavailability. This study attempted to overcome this problem by developing, characterizing, and evaluating the in vitro antifungal action of a CUR-loaded liquid crystal precursor mucoadhesive system (LCPM) for vaginal administration. A low-viscosity LCPM (F) consisting of 40% wt/wt polyoxpropylene-(5)-polyoxyethylene-(20)-cetyl alcohol, 50% wt/wt oleic acid, and 10% wt/wt chitosan dispersion at 0.5% with the addition of 16% poloxamer 407 was developed to take advantage of the lyotropic phase behavior of this formulation. Notably, F could transform into liquid crystal systems when diluted with artificial vaginal mucus at ratios of 1:3 and 1:1 (wt/wt), resulting in the formation of F30 and F100, respectively. Polarized light microscopy and rheological studies revealed that F behaved like an isotropic formulation, whereas F30 and F100 behaved like an anisotropic liquid crystalline system (LCS). Moreover, F30 and F100 presented higher mucoadhesion to porcine vaginal mucosa than F. The analysis of the in vitro activity against Candida albicans revealed that CUR-loaded F was more potent against standard and clinical strains compared with a CUR solution. Therefore, the vaginal administration of CUR-loaded LCPMs represents a promising platform for the treatment of vaginal candidiasis.

Sistemas precursores de cristais líquidos mucoadesivos para administração bucal de curcumina no tratamento do câncer bucal

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Surface modified Mg-doped ZnO QDs for biological imaging

Fundação Amparo à Pesquisa Estado de São Paulo (FAPESP)

Surfactant-based transdermal system for fluconazole skin delivery

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Filmes de Langmuir-Blodgett de nanopartículas de prata

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Biohidrogenação microbiana e o fluxo duodenal de ácidos graxos do rumen em novilhos de corte suplementados com fontes lipídicas em dietas contendo glicerina

Pós-graduação em Zootecnia - FCAV

Estudos experimentais e teórico-computacionais de novos complexos nanozeólitas-enzimas empregados na produção de biocombustíveis

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Avaliação da qualidade de óleos compostos obtidos de fontes alternativas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Characterization of a high oleic oil extracted from papaya (Carica papaya L.) seeds

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Lipid sources with different fatty acid profile alters the fatty acid profile and quality of beef from confined nellore steers

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Olive oils from Campos de Hellin (Spain) exhibit significant varietal differences in fatty acid composition, sterol fraction, and oxidative stability

The Spanish region of Campos de Hellin (Albacete) is characterized by a wide range of olive varieties (Arbequina, Benizal, Cornicabra, Cuquillo, Injerta, Manzanilla Local, Manzanilla de Sevilla, Negrilla, Picual), which provides different physicochemical and sensory characteristics to the oils. Thus, the knowledge of these characteristics may help develop more balanced oils. Monovarietal virgin olive oils from the different varieties grown in this area were characterized from the physicochemical and sensory points of view during four consecutive years. Clear differences among the varieties were found when principal component analysis was applied to the data from the studied parameters. The varieties were grouped according to their oleic and linoleic acid content, oxidative stability, and campesterol and total sterols content. The differences were significant with a 95% confidence level. The variety effect on the oil characteristics was stronger than the effect of the crop year. Practical applications: Chemical and sensory characteristics of monovarietal virgin olive oils play an important role in the elaboration of blends. In olive-growing regions where there is more than one variety cultivated, the characterization of monovarietal oils could increase the value of the olive oil produced due to the development of more balanced oils tailored to the preferences of consumers. This work shows that the chemical and sensory differences between varieties make possible the elaboration of a new range of virgin olive oils. This could encourage the development and marketing of quality oils, and thus increase the competitiveness of the mills in the oil market.