Effects of dietary high dose DHA omega-3 supplement in dry eye with meibomian gland dysfunction.

AIM: To evaluate the clinical efficacy of dietary supplement of high dose DHA omega-3 in dry eye with meibomian gland dysfunction (MGD). METHODS: Prospective randomized double-masked, placebo-controlled clinical trial was conducted in mild to moderate dry eye patients with MGD. Patients have no history of taking any dietary omega-3 supplements before 3mo. Patients were divided into two groups: 24 patients in the omega-3 group and 26 patients in the placebo group. The omega-3 group received two capsules of Easyeye Dry®, total containing 600 mg of EPA and 1640 mg of DHA, while the placebo group received two capsules containing 3000 mg of olive oil. All patients take two pills once a day. The examination of MGD scores, tear break-up time (TBUT), corneal staining test (NEI), strip meniscometry (SM tube), and ocular surface disease index (OSDI) scores were performed at baseline, after 4 and 8wk. RESULTS: A total of 50 patients were included. There were no differences in baseline characteristics between the two groups, such as age, sex, and other ocular examination findings. The TBUT, NEI, and OSDI scores significantly improved after 4 and 8wk in both groups. While after 8wk TBUT (6.00±1.62s vs 5.08±1.28s, P=0.034) and MGD score (7.2±1.8 vs 8.1±2.6, P=0.033) in the omega-3 group was more significantly improved than that of the placebo group. CONCLUSION: Dry eye with the MGD patient, a high dose of DHA omega-3 dietary supplement can improve TBUT and MGD score after 8wk, effective in stabilizing the tear film.

Fabrication and characterization of double (W1/O/W2) emulsions loaded with bioactive peptide/polysaccharide complexes in the internal water (W1) phase for controllable release of bioactive peptide.

The objective of this study was to develop food-grade double emulsions containing bioactive peptide (BP)/polysaccharide (P) complexes and to investigate their thermal stability (e.g., BP release) at different temperatures. The BP/P complexes were formed via electrostatic interactions, and successfully encapsulated into the internal water phase of double emulsions with different oil phases. All emulsions clearly showed temperature dependence during storage. BP/P complex-loaded double emulsions showed higher thermal stability and lower release of encapsulated BP (45 °C: < 1%, 65 °C: < 30%) over time, which effectively prevented BP release within the emulsion system. For the effect of the oil phase, the BP released from double emulsions was in the order of MCT > coconut > canola oil. Thus, we concluded that BP release can be controlled in double emulsions by differently charged polysaccharides and oil types and that BP/P-loaded double emulsions can be utilized as functional ingredients for developing heat-sensitive food products.

Studies on the Anti-Oxidative Function of trans-Cinnamaldehyde-Included ß-Cyclodextrin Complex.

trans-Cinnamaldehyde (tCIN), an active compound found in cinnamon, is well known for its antioxidant, anticancer, and anti-inflammatory activities. The ß-cyclodextrin (ß-CD) oligomer has been used for a variety of applications in nanotechnology, including pharmaceutical and cosmetic applications. Here, we aimed to evaluate the anti-inflammatory and antioxidant effects of tCIN self-included in ß-CD complexes (CIs) in lipopolysaccharide (LPS)-treated murine RAW 264.7 macrophages. RAW 264.7 macrophages were treated with increasing concentrations of ß-CD, tCIN, or CIs for different times. ß-CD alone did not affect the production of nitric oxide (NO) or reactive oxygen species (ROS). However, both tCIN and CI significantly reduced NO and ROS production. Thus, CIs may have strong anti-inflammatory and antioxidant effects, similar to those of tCIN when used alone.