Computational modeling of human-nCoV protein-protein interaction network.

Novel coronavirus(SARS-CoV2) replicates the host cell's genome by interacting with the host proteins. Due to this fact, the identification of virus and host protein-protein interactions could be beneficial in understanding the disease transmission behavior of the virus as well as in potential COVID-19 drug identification. International Committee on Taxonomy of Viruses (ICTV) has declared that nCoV is highly genetically similar to the SARS-CoV epidemic in 2003 (∼89% similarity). With this hypothesis, the present work focuses on developing a computational model for the nCoV-Human protein interaction network, using the experimentally validated SARS-CoV-Human protein interactions. Initially, level-1 and level-2 human spreader proteins are identified in the SARS-CoV-Human interaction network, using Susceptible-Infected-Susceptible (SIS) model. These proteins are considered potential human targets for nCoV bait proteins. A gene-ontology-based fuzzy affinity function has been used to construct the nCoV-Human protein interaction network at a ∼99.98% specificity threshold. This also identifies 37 level-1 human spreaders for COVID-19 in the human protein-interaction network. 2474 level-2 human spreaders are subsequently identified using the SIS model. The derived host-pathogen interaction network is finally validated using six potential FDA-listed drugs for COVID-19 with significant overlap between the known drug target proteins and the identified spreader proteins.

Development of folic acid-loaded nanostructured lipid carriers for topical delivery: preparation, characterisation and ex vivo investigation.

The present work is designed to achieve efficient localised skin delivery of folic acid (FA)-loaded nanostructured lipid carriers (NLCs) to infer efficient treatment of skin photoageing conditions induced via excessive exposure to ultraviolet (UV) radiation. FA NLCs were prepared by high-speed homogenisation followed by ultrasonication. The obtained NLCs revealed high encapsulation efficiencies (89.42-99.26%) with nanometric particle sizes (27.06-85.36 nm) of monodisperse distribution (PDI = 0.137-0.442), zeta potential values >|27| mV, pseudoplastic rheological behaviour, good spreadability (2.25-3.30 cm) and promoted occlusive properties throughout 48 h. Optimised NLC formulations appeared as sphere-shaped particles using transmission electron microscopy, showed improved photostability of FA and prolonged in vitro release profile best fitted to Higuchi diffusion model. Ex vivo permeation and deposition of FA, employing Wistar rat skins, depicted enhanced permeability and existence of FA in skin layers after 6 h. Based on the obtained results, FA-loaded NLC formulations demonstrate a promising modality for anti-photoageing therapy.

Studies on eggless mayonnaise from rice bran and sesame oils.

Mayonnaise was prepared by replacing refined sunflower oil with physically refined rice bran oil (RBO), filtered sesame oil (SO) and blends of both RBO:SO. Emulsions were formulated using xanthan gum as a replacer for egg. The effect of replacing xanthan gum on varying oil blends (RBO:SO) on the physicochemical properties such as texture (consistency), stability, viscosity, and bioactives (oryzanol and sesamol content) were also studied. Significant differences were observed in the fat content of the emulsions prepared. Xanthan gum based mayonnaise's had 63-65% fat, whereas control sample with egg had 78% fat. The spreadability ranged between 1.2 and 1.6 N and stability of these spreads was found to be better than that of control. Mayonnaise with the desired colour, optimum spreadability and excellent emulsion stability could be prepared using RBO, and blends of RBO:SO. Significant differences were seen in the instrumental consistency and rheological studies among the mayonnaises prepared. The present study focusses on the preparation of a healthy mayonnaise using rice bran and sesame oil and their blends which have beneficial health effects due to the presence of oryzanol and sesamol.

Delivery of Thermoresponsive-Tailored Mixed Micellar Nanogel of Lidocaine and Prilocaine with Improved Dermatokinetic Profile and Therapeutic Efficacy in Topical Anaesthesia.

The topical delivery of local anaesthetics has always been a difficult task due to the limited percutaneous absorption of local anaesthetic drugs across the various barriers of the skin. In this pursuit, a thermoresponsive mixed micellar nanogel (MMNG) system of lidocaine and prilocaine has been attempted in the current piece of work. The system relies on the ability to alter its phase state (sol-to-gel) for feasibility of the topical application in response to change in temperature. The composition of MMNG entails majorly of Pluronic® F127 and Tween 80 in a fixed combination so as to provide the desired thermoreversibility for the skin application. The gels were optimized with respect to phase transition temperature (T sol/gel), turbidity and viscosity. The optimized systems were then characterized for particle size, spreadability, syringeability, bioadhesive strength, ex vivo skin permeation, retention and dermatokinetic studies. The skin compatibility revealed that no histological changes were observed for optimized formulation, while the conventional system showed changes in the skin-tissues. Further, the enhanced intensity of anaesthetic effect was noted in an in vivo rabbit model and tail flick model in mice. The overall results suggest that the prepared MMNG system possesses the potential in providing an efficacious, safe and acceptable alternative therapeutic system for topical anaesthesia.

Comparison between sensory and instrumental characterization of topical formulations: impact of thickening agents.

OBJECTIVE: Sensorial properties of cutaneous formulations are important in determining their acceptability by consumers. However, sensorial analysis is time-consuming and requires an available panel of trained assessors. Thus, this article aimed to study the impact of thickening agents on mechanical properties of creams and investigate how these measurements could correlate the sensory attributes using a combined instrumental-sensorial approach. METHODS: For this purpose, eight semisolid formulations were prepared, containing in their composition different thickening agents at different concentrations. These formulations were firstly microscopically observed and then assayed through textural, rheological and spreadability measurements. Textural characterization and rheological characterization were performed during six months to assess the physical stability of the studied formulations. Finally, six sensory attributes, namely firmness, adhesiveness, cohesiveness, spreadability, consistency and adhesiveness post-application, were tested by a trained panel. RESULTS: It was observed that thickening agents influence the microstructure of semisolid emulsions and also their mechanical properties. In general, an increase in the concentration of thickening agents improves the physical stability of formulations over time. Besides, textural parameters (firmness and adhesiveness), viscosity and difficulty to spread also increase. A good correlation between mechanical characterization and sensorial analysis was verified, mainly for spreadability properties. CONCLUSION: With the obtained results, it is possible to conclude that the proposed methods for mechanical characterization can be correlated with sensorial perception obtained from volunteers, representing a faster and less expensive alternative than sensory analysis.

The quantitative analysis of spreadability, coverage, and adhesion effect after application of the base make-up product.

BACKGROUND/PURPOSE: It is needed to evaluate the spreadability, coverage, and adhesion of facial base makeup products. METHODS: Using the oscillation applicator or hand application, 20 volunteers spread the liquid foundation on their faces and forearms. To assess the spreadability, coverage, and adhesion, we analyzed digital images of volunteers' faces to measure spreadability and coverage, and we measured the adhesion effect on the forearm by tape-stripping. RESULTS: In terms of spreadability, coverage, and adhesion, the results of group who used the 'oscillation applicator' were significantly twice as high as the other group who applied by hand. CONCLUSION: In this study, we demonstrated a method for quantitative assessing the effect of spreadability, coverage, and adhesion of the liquid foundation used in base makeup. Also, we discovered a distinction between using an oscillation applicator and using hand application. It is expected that image analysis assessment and tape-stripping would be useful parameters for the evaluation of the facial base makeup.

Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market.

Texture and sensory studies at various temperatures are important in evaluating and improving the functionality of butter. While literature is scarce, we evaluated and compared the effect of temperature (5-25°C) on the texture, rheological and sensory properties of commercial butter samples (salted, unsalted, cultured, and spreadable) from the New Zealand market. In addition, the instrumental analyses were compared with the sensory evaluation, to understand the possibility of using instrumental analysis to evaluate consumer liking for different butters. Butter type, temperature, and their type-temperature interaction exhibited significant differences for all instrumental textural parameters. As expected, higher temperature produced softer butter that was more spreadable, liquid-like, less adhesive, less cohesive, had lower storage modulus (G') and lower loss modulus (G″) with the melting of milk fat crystals; however, the rate of change varied for the different butter samples. We have established meltability as the parameter for evaluating butter selection for different applications. The spreadable butter sample exhibited the lowest hardness and G', and highest spreadability (p < .05) at all temperatures, owing to its low solid fat content and the abundance of low-melting triglycerides. The cultured butter sample had the highest melting point, owing to compositional differences. The instrumental and sensory texture analyses were highly correlated, indicating the comparative effectiveness of both approaches for studying the effects of different temperatures on butter textural properties. Overall, our findings provide detailed reference to the dairy industry for butter manufacture, considering variation in fatty acid composition, texture analysis, rheology, and sensory analysis, over the range of storage/usage temperatures.

Designing Novel LiDAR-Detectable Plate-Type Materials: Synthesis, Chemistry, and Practical Application for Autonomous Working Environment.

Plate-type hollow black TiO2 (HL/BT) with a high NIR reflectance was fabricated for the first time as a LiDAR-detectable black material. A TiO2 layer was formed on commercial-grade glass by using the sol-gel method to obtain a plate-type structure. The glass template was then etched with hydrofluoric acid to form a hollow structure, and blackness was further achieved through NaBH4 reduction, which altered the oxidation state of TiO2 to black TixO2x-1 or Ti4+ to Ti3+ and Ti2+. The blackness of the HL/BT material was maintained by a novel approach that involved etching prior to reduction. The thickness of the TiO2 layer was controlled to maximize the NIR reflectance when applied as paint. The HL/BT material with a thickness of 140 nm (HL/BT140) showed a blackness (L*) of 13.3 and high NIR reflectance of 23.6% at a wavelength of 905 nm. This is attributed to the effective light reflection at the interface created by the TiO2 layer and the hollow structure. Plate-type HL/BT140 provides excellent spreadability, durability, and thermal stability in practical paint applications compared with sphere-type materials due to the higher contacting area to the applied surface, making it suitable for use as a LiDAR-detectable inorganic black pigment in autonomous environments.

Control of Meniscus Formation Using an Electrohydrodynamics Module in Roll-to-Roll Systems for the Stable Coating of Functional Layers.

In fabricating functional layers, including thin-film transistors and conductive electrodes, using roll-to-roll (R2R) processing on polymer-based PET film, the instability of the slot-die coating meniscus under a high-speed web impedes functional layer formation with the desired thickness and width. The thickness profiles of the functional layers significantly impact the performance of the final products. In this study, we introduce an electrohydrodynamic (EHD)-based voltage application module to a slot-die coater to ensure the uniformity of the cross-machine direction (CMD) thickness profile within the functional layer and enable a stable, high-speed R2R process. The module can effectively control the spreadability of the meniscus by utilizing variations in the surface tension of the ink. The effectiveness of the EHD module was experimentally verified by applying a high voltage to a slot-die coater while keeping other process variables constant. As the applied voltage increases, the CMD thickness deviation reduces by 64.5%, and the production rate significantly increases (up to 300%), owing to the formation of a stable coated layer. The introduction of the EHD-based application module to the slot-die coater effectively controlled the spreadability of the meniscus, producing large-area functional layers.

Wettability of HPMC/PEG/CS Thermosensitive Porous Hydrogels.

Thermosensitive hydrogels have been receiving attention in the development of fire extinguishing agents due to their stimuli responsivity. Conventional hydrogels are limited by their slow response rate, and their wettability has not been studied systematically. In the present study, a concentrate of a thermosensitive porous system has been successfully synthesized by adding Na2CO3/CH3COOH as a foaming agent into the mixture of hydroxypropyl methylcellulose (HPMC)/polyethylene glycol (PEG)/chitosan (CS). The systems with different concentrations were obtained by diluting the concentrate with water. Thermosensitivity, surface tension and contact angle were characterized. In addition, spreadability, wettability and adhesivity were investigated systematically. Results showed that the systems with a concentration greater than 15 wt% exhibited outstanding performance of thermosensitivity and coagulability. A total of 20 wt% of the system has the best spreadability and wettability on the wood surface, most likely due to favorable contributions brought by both adequate viscosity and hydrophilicity. The adhesive force and surface-free energy of the pre-gel droplet that reached deposition on the wood surface decreased by 46.78% and 20.71%, respectively. The gel has a great capacity of water retention over a long period of time, which makes this porous gel the best system when it comes to its wettability and adhesiveness towards the chosen wood surface. The equilibrium surface tension decreased by 45.50% compared with water. HPMC/PEG/CS thermosensitive porous hydrogel with excellent wettability presented wide-ranging possibilities for the further development of fire suppression agents of fast phase-transition thermosensitive hydrogel.

Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed.

Glandless (Gl) cottonseed is a unique cotton variety with only a trace content of toxic gossypol present. This new cottonseed raises the potential of its enhanced utilization as an agro-food for human consumption. In this work, Gl cottonseed kernels were used with additional cottonseed oil to produce novel peanut butter-like products. Kernels roasted at two temperatures (140 or 150 °C) for a given time (15 or 30 min) were first ground with different ratios of cottonseed oil and two other ingredients (i.e., salt and sugar) with a food blender, and then passed through a meat grinder with a 4-mm-hole grinding plate. Per the preliminary result, the butter-like products with Gl kernels roasted at 150 °C were subject to further structural and textural evaluation. The color of the two butter-like products was comparable to a commercial peanut butter, but the formers' textural properties were significantly different (p ≤ 0.05) from the latter. Morphologic examination by Scanning Electron Microscopy (SEM) and cryo-SEM revealed that the butter product with a longer (30 min) roasting time possessed a smoother surface than the products with a shorter (15 min) roasting time. Oil stability test showed no substantial oil separation (<3%) from the butter products over 7 weeks at ambient temperature (22 °C). This work provides the basic information and parameters for lab cottonseed butter making so that optimization and characterization of cottonseed butter formation can be designed and performed in future research.

SARS CoV-2 Omicron (B. 1.1. 529) Recent Updates and Challenges Worldwide.

The current world is plagued by unpredictability as a result of various COVID-19 variants. The current variants of concern (VOCs) are B.1.1.7 (Alpha), B.1.351 (Beta), P.1 (Gamma) and B.1.617/B.1.617.2(Delta). WHO classified two variants, delta (B.1.617.2) and omicron (B.1.1.529), as having highly mutable strikes. The WHO predicted that it would be more dangerous than previous variants due to its mutatable capability. The Omicron variant of coronavirus has caused widespread disruption, with countries struggling to manage the massive number of infections. Due to its unique properties, such as protein structure, symptoms, transmission, and epidemiology, this review aims to compare omicron to other variants. Furthermore, we have highlighted vaccines that have been used to combat this pandemic.

Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.

This study investigated if whole wheat flour-based cookie dough's physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and impedance analysis. The distributed components were better organized in dough mixed for 3 min when compared with the other times. The segmentation analysis of the dough micrographs suggested that higher mixing time resulted in the formation of water agglomeration. The infrared spectrum of the samples was analyzed based on the water populations, amide I region, and starch crystallinity. The analysis of the amide I region (1700-1600 cm-1) suggested that ß-turns and ß-sheets were the dominating protein secondary structures in the dough matrix. Conversely, most samples' secondary structures (α-helices and random coil) were negligible or absent. MT3 dough exhibited the lowest impedance in the impedance tests. Test baking of the cookies from doughs mixed at different times was performed. There was no discernible change in appearance due to the change in the mixing time. Surface cracking was noticeable on all cookies, a trait often associated with cookies made with wheat flour that contributed to the impression of an uneven surface. There was not much variation in cookie size attributes. Cookies ranged in moisture content from 11 to 13.5%. MT5 (mixing time of 5 min) cookies demonstrated the strongest hydrogen bonding. Overall, it was observed that the cookies hardened as mixing time rose. The texture attributes of the MT5 cookies were more reproducible than the other cookie samples. In summary, it can be concluded that the whole wheat flour cookies prepared with a creaming time and mixing time of 5 min each resulted in good quality cookies. Therefore, this study evaluated the effect of mixing time on the physical and structural properties of the dough and, eventually, its impact on the baked product.

Eco-Oriented Formulation and Stabilization of Oil-Colloidal Biodelivery Systems Based on GC-MS/MS-Profiled Phytochemicals from Wild Tomato for Long-Term Retention and Penetration on Applied Surfaces for Effective Crop Protection.

Vegetable oils as hydrophobic reserves in oil dispersions (OD) provide a practical approach to halt bioactive degradation for user and environment-efficient pest management. Using biodegradable soybean oil (57%), castor oil ethoxylate (5%), calcium dodecyl benzenesulfonates as nonionic and an-ionic surfactants, bentonite (2%), and fumed silica as rheology modifiers, we created an oil-colloidal biodelivery sytem (30%) of tomato extract with homogenization. The quality-influencing parameters, such as particle size (4.5 µm), dispersibility (97%), viscosity (61 cps), and thermal stability (2 years), have been optimized in accordance with specifications. Vegetable oil was chosen for its improved bioactive stability, high smoke point (257 °C), coformulant compatibility, and as a green build-in-adjuvant by improving spreadability (20-30%), retention and penetration (20-40%). In in vitro testing, it efficiently controlled aphids with 90.5% mortalities and 68.7-71.2% under field-conditions without producing phytotoxicity. Wild tomato-derived phytochemicals can be a safe and efficient alternative to chemical pesticides when combined wisely with vegetable oils.

Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using Desirability-Based Mixture Design.

Hybrid products could help bridge the gap as new alternative diets emerge in response to the demand for less animal protein, while recent studies suggest that the Western population is not yet ready to fully embrace an alternative protein-based diet. This study used a desirability-based mixture design to model hybrid spreadable cheese analogues (SCAs). The design combined milk protein concentrate (MPC), Tenebrio molitor (IF) and faba bean (FBP) flours, representing 7.1% of the formula. Nine SCAs with different MPC/FBP/IF ratios were formulated. Incorporating the IF negatively impacted the desirable texture properties. The FBP flour improved the texture (increasing firmness and stickiness and decreasing spreadability), but only when combined with MPC. Sensory analysis showed that hybrid SCAs (≤50% MPC) C2, C7 and C9 had a more characteristic cheesy flavour than the commercial plant-based reference, and sample C2 had a texture profile similar to the dairy reference. Samples containing IF (C7 and C9) showed a better flavour profile than that without IF (C2). The SCAs had higher protein and lower saturated fat, starch and sugar content than commercial analogues. The study suggests that incorporating alternative proteins in hybrid products can be an effective approach to reduce animal protein content, specifically dairy, in food formulations.

Layer-by-Layer Engineered Flexible Functional Film Fabrication with Spreadability Control in Roll-to-Roll Manufacturing.

A roll-to-roll manufacturing system performs printing and coating on webs to mass-produce large-area functional films. The functional film of a multilayered structure is composed of layers with different components for performance improvement. The roll-to-roll system is capable of controlling the geometries of the coating and printing layers using process variables. However, research on geometric control using process variables is limited to single-layer structures only. This study entails the development of a method to proactively control the geometry of the upper coated layer by using the lower-layer coating process variable in the manufacture of a double-coated layer. The correlation between the lower-layer coating process variable and upper coated layer geometry was examined by analyzing the lower-layer surface roughness and spreadability of the upper-layer coating ink. The correlation analysis results demonstrate that tension was the dominant variable in the upper coated layer surface roughness. Additionally, this study found that adjusting the process variable of the lower-layer coating in a double-layered coating process could improve the surface roughness of the upper coating layer by up to 14.9%.

Application of Xanthan Gum and Hyaluronic Acid as Dermal Foam Stabilizers.

Foams are increasingly popular in the field of dermatology due to their many advantages such as easy spreading, good skin sensation, and applicability in special skin conditions. One of the critical points of foam formulation is the choice of the appropriate stabilizing ingredients. One of the stability-increasing strategies is retarding the liquid drainage of liquid films from the foam structure. Therefore, our aim was the application of different hydrogel-forming polymers in order to retain the stabilizing liquid film. Dexpanthenol and niacinamide-containing foams were formulated, where xanthan gum and hyaluronic acid were used as foam-stabilizing polymers. Amplitude (LVE range) and frequency sweep (G', G", tanδ, and frequency dependency) were applied as structure- and stability-indicating rheological parameters. The rheological data were compared with the results of the cylinder method, microscopical images, and the spreadability measurements. The application of the gel-forming polymers increased the stability of the dermal foams (increased LVE range, G' values, and decreased frequency dependency). These results were in correlation with the results of the cylinder and spreadability tests. It was concluded that in terms of both foam formation and stability, the combination of xanthan gum and dexpanthenol can be ideal.

Dermatokinetic assessment of luliconazole-loaded nanostructured lipid carriers (NLCs) for topical delivery: QbD-driven design, optimization, and in vitro and ex vivo evaluations.

The present study is concerned with the QbD-based design and development of luliconazole-loaded nanostructured lipid carriers (NLCs) hydrogel for enhanced skin retention and permeation. The NLCs formulation was optimized employing a 3-factor, 3-level Box-Behnken design. The effect of formulation variable lipid content, surfactant concentration, and sonication time was studied on particle size and % EE. The optimized formulation exhibited particle size of 86.480 ± 0.799 nm; 0.213 ± 0.004 PDI, ≥ - 10 mV zeta potential and 85.770 ± 0.503% EE. The in vitro release studies revealed sustained release of NLCs up to 42 h. The designed formulation showed desirable occlusivity, spreadability (0.748 ± 0.160), extrudability (3.130 ± 1.570), and the assay was found to be 99.520 ± 0.890%. The dermatokinetics assessment revealed the Cmax Skin to be ~ 2-fold higher and AUC0-24 to be ~ 3-fold higher in the epidermis and dermis of NLCs loaded gel in contrast with the marketed cream. The Tmax of both the formulations was found to be 6 h in the epidermis and dermis. The obtained results suggested that luliconazole NLCs can serve as a promising formulation to enhance luliconazole's antifungal activity and also in increasing patient compliance by reducing the frequency of application.

Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses.

Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology, texture, and spreadability of a reduced-fat mayonnaise with different concentrations of corn dextrin were analyzed to determine properties such as flow behavior, viscosity, lubricity, firmness, and stickiness. Additionally, a sensory panel analyzed the samples for their mouthfeel (creaminess, firmness, and stickiness). Correlations between the results of the instrumental methods suggested that the analytical effort for the future development of appealing reduced-fat food products can be reduced. In addition, several correlations were identified between the instrumental and the sensory data. Results from tribological measurements correlated with the sensory attribute of stickiness, suggesting that tribometry can complement or constitute an alternative to complex and expensive human sensory tests. Additionally, the use of Stevens' power law showed a high correlation between the Kokini oral shear stress and the sensory attribute of creaminess. The instrumental texture properties (firmness, stickiness) also correlated with the sensory sensation. The identified correlations obtained from comparing different methods may help to estimate the possible applications of new fat replacers and facilitate innovative product development.

Development of Tea Seed Oil Nanostructured Lipid Carriers and In Vitro Studies on Their Applications in Inducing Human Hair Growth.

Synthetic drugs used to treat hair loss cause many side-effects. Natural tea seed oil possesses many activities that can suppress hair loss. However, it is oily and sticky in direct application. In this study, tea seed oil loaded nanostructured lipid carriers (NLC) using Tween 80 (NLC-T), Varisoft 442 (NLC-V), and a combination of both surfactants (NLC-C) was developed. The obtained nanoformulations showed spherical particles in the size range 130-430 nm. Particle size and size distribution of NLC-C and NLC-T after storage at 4, 25, and 40 °C for 90 days were unchanged, indicating their excellent stability. The pH of NLC-T, NLC-V, and NLC-C throughout 90 days remained at 3, 4, and 3.7, respectively. NLC-C showed significantly greater nontoxicity and growth-stimulating effect on human follicle dermal papilla (HFDP) cells than the intact oil. NLC-T and NLC-V could not stimulate cell growth and showed high cytotoxicity. NLC-C showed melting point at 52 ± 0.02 °C and its entrapment efficiency was 96.26 ± 2.26%. The prepared hair serum containing NLC-C showed better spreading throughout the formulation than that containing the intact oil. Using 5% NLC-C showed a 78.8% reduction in firmness of the hair serum while enhancing diffusion efficiency by reducing shear forces up to 81.4%. In conclusion, the developed NLC-C of tea seed oil is an effective alternative in stimulating hair growth. Hair serum containing NLC-C obviously reduces sticky, oily, and greasy feeling after use.