RESUMO
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Assuntos
Feminino , Humanos , Masculino , Ácidos Graxos/administração & dosagem , Ácidos Graxos/metabolismo , Doenças Cardiovasculares/metabolismo , Doenças Cardiovasculares/patologia , Cardiopatias/genética , Cardiopatias/metabolismo , Diabetes Mellitus/sangue , Lipídeos/deficiência , Ácidos Graxos/provisão & distribuição , Doenças Cardiovasculares/complicações , Doenças Cardiovasculares/diagnóstico , Cardiopatias/complicações , Cardiopatias/prevenção & controle , Diabetes Mellitus/metabolismo , Lipídeos/genéticaRESUMO
Novel amphiphilic conjugates consisting of an Arg-Gly-Asp (RGD) peptide binding motif and aliphatic fatty acids of varying chain length (C10-C18) were synthesized and evaluated for their ability to form micelles and bind specifically to alphaVbeta3 integrin over-expressing tumor cells. The aphilphiles were characterized by IR, proton NMR and mass spectrometry. The size and zeta potential of the resultant micelles were ranged from 178 to 450 nm and - 13.5 to 39.6 mV, respectively. The critical micellar concentration (CMC), drug loading efficiency and tumor cell binding of these amphiphiles were determined. The CMC values, determined by pyrene fluorescent probe method, ranged from 0.02 to 0.12 mM for C14-RGD, C16-RGD and C18-RGD. The C18-RGD micelles with lowest CMC were found to increase the solubility of taxol, a model anticancer drug, by 87%. C18-RGD amphiphiles also exhibited significantly higher (12.1 +/- 1.14%, P < 0.05) binding to alphaVbeta3 integrin over-expressing human breast cancer cells (HTB-129) when compared to normal human epidermal keratinocyte (NHEK) cells (6.68 +/- 0.34). The results from this study demonstrated the feasibility of designing RGD-fatty acid amphiphiles as micellar drug delivery carriers to target to cancer cells.
Assuntos
Antineoplásicos/farmacologia , Portadores de Fármacos/síntese química , Ácidos Graxos/síntese química , Oligopeptídeos/síntese química , Linhagem Celular Tumoral , Química Farmacêutica , Sistemas de Liberação de Medicamentos , Ácidos Graxos/provisão & distribuição , Feminino , Fibronectinas/metabolismo , Corantes Fluorescentes , Humanos , Integrina alfaVbeta3/genética , Queratinócitos/efeitos dos fármacos , Queratinócitos/metabolismo , Espectroscopia de Ressonância Magnética , Espectrometria de Massas , Micelas , Ligação Proteica , Soroalbumina Bovina/metabolismo , Solubilidade , Espectrofotometria InfravermelhoRESUMO
Se realiza un estudio del porcentaje de grasa de diversos alimentos cocinados de forma casera(en un establecimiento comercial) y otros, que forman parte de la denominada comida rápida ,y por tanto tratados industrialmente. La proporción de este último tipo de alimentos ha aumentado considerablemente en la dieta actual, especialmente de los jóvenes. Se realiza a de más la determinación de su proporción de ácidos grasos, observándose que las muestras presentan una composición lipídica formada en su mayoría por ácidos grasos saturados (25-54%) y monoinsaturados (26-62%). Los ácidos grasos poliinsaturados tienen valores muy heterogéneos desde un 3,5% en hamburguesas hasta 45% en croquetas. No se han detectado porcentajes importantes de ácidos grasos trans. Sin embargo, estos resultados abundan en la idea de que debería especificarse el tipo de grasa exacta utilizada en la elaboración de los alimentos (AU)
The fat compositions of several precooked traditional type foods (sold in supermarkets) were compared to those of the more processed fast foods. The consumption of fast food has recently increased tremendously in Spain, especially among young people. Fatty acid determinations revealed that the lipid contents of the samples mainly included saturated (25-54%)and monounsaturated (26-62%) fatty acids. Polyunsaturated fatty acids showed highly heterogeneous values ranging from 3.5% in hamburgers to 45% in Spanish croquettes (essentially containing béchamel sauce, meat and breadcrumbs).Proportions of trans fatty acids were insignificant. Our findings highlight the need to clearly specify the exact type of fat used to manufacture each product (AU)
