Sucrose esters improve the colloidal stability of nanoethosomal suspensions of (−)-epigallocatechin gallate for enhancing the effectiveness against UVB-induced skin damage
Weihua Zhang
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorYuanyuan Yang
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorTao Lv
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorZhaoyang Fan
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorYongquan Xu
Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, 310008 China
Search for more papers by this authorJunfeng Yin
Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, 310008 China
Search for more papers by this authorBingwu Liao
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorHao Ying
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorNagaiya Ravichandran
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorCorresponding Author
Qizhen Du
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Correspondence to: Qizhen Du; e-mail: [email protected]Search for more papers by this authorWeihua Zhang
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorYuanyuan Yang
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorTao Lv
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorZhaoyang Fan
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorYongquan Xu
Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, 310008 China
Search for more papers by this authorJunfeng Yin
Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, 310008 China
Search for more papers by this authorBingwu Liao
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorHao Ying
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorNagaiya Ravichandran
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Search for more papers by this authorCorresponding Author
Qizhen Du
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan, 311300 China
Correspondence to: Qizhen Du; e-mail: [email protected]Search for more papers by this authorAbstract
Nanoethosomal suspensions, composed of phospholipids, ethanol, and water, are novel lipid carriers. These suspensions have been reported to enhance the permeation of drugs into the skin as a result of the interdigitation effect of ethanol on the lipid bilayer of liposomes and by increasing the fluidity of lipids in the stratum corneum. The physical stability of the nanoethosomal suspension is still a critical research problem until now. This study investigated the commercial palm sucrose esters to improve the colloidal stability of nanoethosomal suspensions. The results indicated that palm sucrose esters (PSE) were effective for stabilizing nanoethosomal suspension of (−)-epigallocatechin gallate (EGCG) from green tea. A PSE concentration of 0.15% was optimal for a nanoethosomal suspension which gave mean diameter 75.5 ± 3.5 nm, zeta potential −30.8 ± 3.2 mV and polydispersity index 0.207 ± 0.017. Moreover, the effectiveness of stabilization was influenced by the degree of esterification of the sucrose esters: the sucrose polyesters could prolong the stability of nanoethosomes loaded with EGCG to a year, but the sucrose monoesters only provided less than 6 months of stabilization. EGCG nanoethosomal suspension stabilized by sucrose polyesters shows better inhibition effectiveness against UVB-induced skin damage than native EGCG. The nanoethosomal suspension has the potential for its utilization as skin care and other products. © 2016 Wiley Periodicals, Inc. J Biomed Mater Res Part B: Appl Biomater, 105B: 2416–2425, 2017.
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