title: Comparative prophylactic effects of α-eleostearic acid rich nano and conventional emulsions in induced diabetic rats.
abstract: The present work entailed perspicacious fabrication of Bitter Gourd Seed Oil Nanoemulsion (BGO-NE) for increasing bioavailability of CLnA in oxidative stress induced in vivo system. The BGO-NE was characterized and evaluated for dimensional as well as rheological changes periodically during a 12 week storage period. BGO comprising ∼50 % α-eleostearic acid, was assessed in conventional and NE formulation at different doses, for its ability to stimulate antioxidative enzyme marker paradigm comprising SOD, GPx, CAT and GSH, inherent to the subjects under study. The formulated BGO-NE (d < 100 nm) was found to be stable for 12 weeks compared to BGO-CE as was determined by particle size characterization and associated parameters. Diet supplementation of 0.5 % (w/v) BGO-NE formulation exhibited maximum efficiency in countering oxidative stress as compared to 1 % BGO-NE formulation and equivalent doses of BGO-CE. Higher efficacy at very low dose of the nano-sized formulation was thus, also established. Histopathological data from liver, pancreas and kidney sections corroborated the above findings. The present study with formulated BGO-NE and BGO-CE evaluates and confirms the implications of a NE formulation of a bioactive lipid - conjugated linolenic acid (CLnA), targeting specific in vivo processes to counter the negative influence of excess ROS (Reactive Oxygen Species) in the system. It, thus presents itself as a potent nutraceutical against diabetes mellitus in an optimized delivery system.
authors.affiliation: Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B, Judges Court Road, Kolkata, 700 027 India.
authors.forename: Debjyoti
authors.initials: D
authors.lastname: Paul
authors.affiliation: Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B, Judges Court Road, Kolkata, 700 027 India.
authors.forename: Tanmoy Kumar
authors.initials: TK
authors.lastname: Dey
authors.affiliation: Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B, Judges Court Road, Kolkata, 700 027 India.
authors.forename: Sayani
authors.initials: S
authors.lastname: Mukherjee
authors.affiliation: Department of Chemical Technology, University of Calcutta, 92, Acharya Prafulla Chandra Road, Kolkata, 700 009 India.
authors.forename: Mahua
authors.initials: M
authors.lastname: Ghosh
authors.affiliation: Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B, Judges Court Road, Kolkata, 700 027 India ; Center for Research in Nanoscience and Nanotechnology, University of Calcutta, Acharya Prafulla Chandra Roy Sikhsha Prangan, University of Calcutta, JD-2, Sector-III, Salt lake City, Kolkata 700098 India.
authors.forename: Pubali
authors.initials: P
authors.lastname: Dhar
keywords: Alloxan; Bioavailability; Bitter gourd seed oil; Diabetes Mellitus; Nanoemulsion