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Kwek JW, Chakraborty S, Kuan KC, Yeo WC, Yin H, Liu CK, Guo L, Zidar J, Li C, Lim FCH. Interactions between poloxamer, PEOx-PPOy-PEOx, and non-ionic surfactant, sucrose monolaurate: A study on potential allergenic effect using model phospholipid membrane. Colloids Surf B Biointerfaces 2021; 209:112153. [PMID: 34673306 DOI: 10.1016/j.colsurfb.2021.112153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 10/04/2021] [Accepted: 10/05/2021] [Indexed: 11/18/2022]
Abstract
Sugar-based surfactants are involved in skin related allergy cases in the past decade. Skin irritation starts with the interaction of the surfactant with the skin lipids leading to lipid emulsification and eventual barrier damage. Polymers or co-surfactants can be used to mitigate the allergenic effect but the mechanism of formulation mildness on skin remains unclear. We have used the quartz crystal microbalance (QCM) together with dissipative particle dynamics (DPD) simulation, small angle x-ray scattering (SAXS) as well as cell viability tests to decipher the interactions between poloxamers and sucrose monolaurate (SML), and how these interactions could prevent the disruption of a model supported phospholipid bilayer (SLB). Poloxamer addition to the SML solution can delay or totally prevent the disruption of the SLB depending on poloxamer type and concentration. Poloxamer P407 (Pluronic® F127) delays the onset of disruption while poloxamer P188 (Pluronic® F68) does not preserve the bilayer integrity even at high concentration of up to 15% w/w. Preservation of the SLB is likely due to the differences in the aggregates formation between SML-F127 and SML-F68 mixtures with corresponding retarded motion of SML micelles through the SML-F127 polymer matrix that improved cell viability.
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Affiliation(s)
- Jin W Kwek
- Institute of Chemical and Engineering Sciences, A⁎STAR, 1 Pesek Road, Jurong Island, 627833, Singapore.
| | - S Chakraborty
- Institute of High Performance Computing, A⁎STAR, 1 Fusionopolis Way, #16-16 Connexis, 138632, Singapore
| | - Kai C Kuan
- Institute of Chemical and Engineering Sciences, A⁎STAR, 1 Pesek Road, Jurong Island, 627833, Singapore
| | - Wen C Yeo
- Institute of Chemical and Engineering Sciences, A⁎STAR, 1 Pesek Road, Jurong Island, 627833, Singapore
| | - H Yin
- Department for Technology, Innovation and Enterprise, Singapore Polytechnic, 500 Dover Road, 139651, Singapore
| | - Connie K Liu
- Institute of Chemical and Engineering Sciences, A⁎STAR, 1 Pesek Road, Jurong Island, 627833, Singapore
| | - L Guo
- Institute of Chemical and Engineering Sciences, A⁎STAR, 1 Pesek Road, Jurong Island, 627833, Singapore
| | - J Zidar
- Institute of High Performance Computing, A⁎STAR, 1 Fusionopolis Way, #16-16 Connexis, 138632, Singapore
| | - C Li
- Department for Technology, Innovation and Enterprise, Singapore Polytechnic, 500 Dover Road, 139651, Singapore
| | - Freda C H Lim
- Institute of Chemical and Engineering Sciences, A⁎STAR, 1 Pesek Road, Jurong Island, 627833, Singapore; Institute of High Performance Computing, A⁎STAR, 1 Fusionopolis Way, #16-16 Connexis, 138632, Singapore.
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Sedaghat Doost A, Devlieghere F, Dirckx A, Van der Meeren P. Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13668] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ali Sedaghat Doost
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
| | - Frank Devlieghere
- Laboratory of Food Microbiology and Food Preservation, Part of Food2Know, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
| | - Ann Dirckx
- Laboratory of Food Microbiology and Food Preservation, Part of Food2Know, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
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