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Liposomes targeting the cancer cell-exposed receptor, claudin-4, for pancreatic cancer chemotherapy
방채은,Min Gyu Park,In Kyung Cho,Da‑Eun Lee,Gye Lim Kim,Eun Hyang Jang,심만규,윤홍열,이상민,김종호 한국생체재료학회 2023 생체재료학회지 Vol.27 No.00
Background Claudin-4 (CLDN4), a tight junction protein, is overexpressed in several types of cancer, and is considered a biomarker for cancer-targeted treatment. CLDN4 is not exposed in normal cells, but becomes accessible in cancer cells, in which tight junctions are weakened. Notably, surface-exposed CLDN4 has recently been found to act as a receptor for Clostridium perfringens enterotoxin (CPE) and fragment of CPE (CPE17) that binds to the second domain of CLDN4. Methods Here, we sought to develop a CPE17-containing liposome that targets pancreatic cancers through binding to exposed CLDN4. Results Doxorubicin (Dox)-loaded, CPE17-conjugated liposomes (D@C-LPs) preferentially targeted CLDN4-expressing cell lines, as evidenced by greater uptake and cytotoxicity compared with CLDN4-negative cell lines, whereas uptake and cytotoxicity of Dox-loaded liposomes lacking CPE17 (D@LPs) was similar for both CLDN4-positive and negative cell lines. Notably, D@C-LPs showed greater accumulation in targeted pancreatic tumor tissues compared with normal pancreas tissue; in contrast, Dox-loaded liposomes lacking CPE17 (D@LPs) showed little accumulation in pancreatic tumor tissues. Consistent with this, D@C-LPs showed greater anticancer efficacy compared with other liposome formulations and significantly extended survival. Conclusions We expect our findings will aid in the prevention and treatment of pancreatic cancer and provide a framework for identifying cancer-specific strategies that target exposed receptors.
최민지,조윤희,김나래,방채은,변창세,이현수,진양호,정용진,권중호 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.2
Microbiological and physicochemical qualities of salad sauce prepared with naturally fermented brown rice black vinegar and citrus juice were evaluated during storage at low (4℃) and room (20℃) temperature for 3 months. No bacteria and coliforms were identified in sterilized sauce samples (85℃, 20 min) stored for 3 months, which meets the requirements of the Korean Food Standard Code. The pH and titratable acidity increased significantly over 3 months of storage, 2.89-3.25 and 1.55-2.39%, respectively, but no deterioration was observed. The Hunter’s color yellowness (b value) of stored samples decreased significantly, leading to increments in the overall color difference (ΔE) with storage time. The viscosity did not significantly change during storage at low temperature for 3 months, and emulsion stability was also maintained at over 92% when stored for 3 months at low temperature. The peroxide and TBA values increased during storage but satisfied with the fatty-foods standard. Salad sauce sterilized at 85℃ for 20 min exhibited acceptable quality stability over 3 months at low temperature in terms of microbial levels, viscosity, emulsion stability, peroxide and TBA values, demonstrating its possible use in vinegar-based salad sauce.