Preparation and Evaluation of Antidiabetic Agents of Berberine Organic Acid Salts for Enhancing the Bioavailability

Berberine has many pharmacological effects, such as antidiabetic, antimicrobial, anti-inflammatory, and antioxidant, but the question remains on how its low oral bioavailability has greatly limited its clinical application. As a safer hypoglycemic agent, we must evaluate the bioavailability of berberine organic acid salts (BOAs) to ensure that the bioavailability of berberine is not negatively affected. It has been proven that the bioavailability of BOAs is higher than that of BH (berberine hydrochloride); especially BF (berberine fumarate) and BS (berberine succinate), which are improved by 1.278-fold and 1.313-fold, respectively. After 1 h of oral administration, berberine mainly acted on the stomach of mice, it also influenced the liver, kidney, lungs, and intestines after 4 h. The accumulation of BF in the lung is more evident than BH. Our analysis shows that these results are closely related to the regulation of organic acids and berberine in the intestinal tract, they also indicate the influence of intestinal flora on berberine metabolism.

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Effects of organic acid salts on ruminal biogas production and fermentation kinetics of total mixed rations with different maize silage to concentrate ratios

Journal of Cleaner Production ◽

10.1016/j.jclepro.2017.01.078 ◽

2017 ◽

Vol 147 ◽

pp. 523-530 ◽

Cited By ~ 5

Author(s):

Mona M.Y. Elghandour ◽

Ahmed E. Kholif ◽

Agustín Hernández ◽

Abdelfattah Z.M. Salem ◽

Miguel Mellado ◽

...

Keyword(s):

Organic Acid ◽

Biogas Production ◽

Maize Silage ◽

Fermentation Kinetics ◽

Kinetics Of ◽

Organic Acid Salts ◽

Acid Salts

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Direct Conversion of Metal Acetylacetonates and Metal Organic Acid Salts into Metal Oxides Thin Films Using Coating Photolysis Process with An ArF Excimer Laser

Japanese Journal of Applied Physics ◽

10.1143/jjap.38.l1112 ◽

1999 ◽

Vol 38 (Part 2, No. 10A) ◽

pp. L1112-L1114 ◽

Cited By ~ 32

Author(s):

Tetsuo Tsuchiya ◽

Akio Watanabe ◽

Yoji Imai ◽

Hiroyuki Niino ◽

Iwao Yamaguchi ◽

...

Keyword(s):

Thin Films ◽

Organic Acid ◽

Metal Oxides ◽

Excimer Laser ◽

Direct Conversion ◽

Metal Acetylacetonates ◽

Metal Organic ◽

Arf Excimer Laser ◽

Organic Acid Salts ◽

Acid Salts

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Environmental conditions alter the effect of organic acid salts on digestibility and intestinal morphology in Nile tilapia (Oreochromis niloticus )

Aquaculture Nutrition ◽

10.1111/anu.12837 ◽

2018 ◽

Vol 25 (1) ◽

pp. 134-144 ◽

Cited By ~ 2

Author(s):

Kim T. Tran-Ngoc ◽

Son T. Huynh ◽

João Sendão ◽

Thinh H. Nguyen ◽

Arjen J. Roem ◽

...

Keyword(s):

Organic Acid ◽

Environmental Conditions ◽

Oreochromis Niloticus ◽

Nile Tilapia ◽

Intestinal Morphology ◽

Nile Tilapia Oreochromis Niloticus ◽

Organic Acid Salts ◽

Acid Salts

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Extension of Shelf Life of Whole and Peeled Shrimp with Organic Acid Salts and Bifidobacteria

Journal of Food Protection ◽

10.4315/0362-028x-62.1.51 ◽

1999 ◽

Vol 62 (1) ◽

pp. 51-56 ◽

Cited By ~ 47

Author(s):

MOSFFER M. AL-DAGAL ◽

WAEL A. BAZARAA

Keyword(s):

Organic Acid ◽

Shelf Life ◽

Generation Time ◽

Sodium Acetate ◽

East Coast ◽

Sensory Characteristics ◽

Potassium Sorbate ◽

Lag Phase ◽

Organic Acid Salts ◽

Acid Salts

Microbiological and sensory characteristics of treated whole and peeled shrimp from the east coast of Saudi Arabia were evaluated. Shrimp samples were treated with organic acid salts with or without Bifidobacterium breve culture and stored in ice. Peeling alone extended the microbiological shelf life by 4 days. Treatment of whole shrimp with sodium acetate alone or potassium sorbate with bifidobacteria prolonged the microbiological shelf life by 3 days and increased the microbial generation time from 12.8 h (control) to 30.1 h or 31.4 h, respectively. The microbiological and sensory shelf life of peeled shrimp treated with sodium acetate was more than 17 days. Sodium acetate extended the microbial lag phase and lengthened the generation time (38.7 h compared to 15.8 h for the control). Micrococci and coryneforms were the predominant microorganisms in whole shrimp during storage. Treatment with sodium acetate maintained better sensory characteristics for peeled shrimp than potassium sorbate combined with bifidobacteria.

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Sustainable anaerobic rumen methane and carbon dioxide productions from prickly pear cactus flour by organic acid salts addition

Journal of Cleaner Production ◽

10.1016/j.jclepro.2016.08.075 ◽

2016 ◽

Vol 139 ◽

pp. 1362-1369 ◽

Cited By ~ 18

Author(s):

M.M.Y. Elghandour ◽

A.E. Kholif ◽

A.Z.M. Salem ◽

O.A. Olafadehan ◽

A.M. Kholif

Keyword(s):

Carbon Dioxide ◽

Organic Acid ◽

Prickly Pear ◽

Prickly Pear Cactus ◽

Pear Cactus ◽

Organic Acid Salts ◽

Acid Salts

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Evaluation of the Microbial Quality of Tajik Sambusa and Control of Clostridium perfringens Germination and Outgrowth by Buffered Sodium Citrate and Potassium Lactate†

Journal of Food Protection ◽

10.4315/0362-028x-71.1.77 ◽

2008 ◽

Vol 71 (1) ◽

pp. 77-82 ◽

Cited By ~ 4

Author(s):

SHAKHLO N. YARBAEVA ◽

PADMANABHA R. VELUGOTI ◽

HARSHAVARDHAN THIPPAREDDI ◽

JULIE A. ALBRECHT

Keyword(s):

Organic Acid ◽

Clostridium Perfringens ◽

Spore Germination ◽

Sodium Citrate ◽

Ground Beef ◽

E Coli ◽

Potassium Lactate ◽

Before And After ◽

Organic Acid Salts ◽

Acid Salts

Clostridium perfringens spore destruction, aerobic plate counts (APCs), and counts of Enterobacteriaceae, coliforms, and Escherichia coli during baking of sambusa (a traditional Tajik food) were evaluated. Control of germination and outgrowth of C. perfringens spores in sambusa during cooling at room or refrigerated temperatures was evaluated using organic acid salts (buffered sodium citrate [Ional] and 1 and 2% potassium lactate, wt/wt). Sambusa were prepared with 40 g of either inoculated or noninoculated meat and baked for 45 min at 180°C. For evaluation of destruction of C. perfringens spores during heating and germination and outgrowth of spores during cooling, ground beef was inoculated and mixed with a three-strain cocktail of C. perfringens spores. Aerobic bacteria, Enterobacteriaceae, coliforms, and E. coli were enumerated in noninoculated sambusa before and after baking and after cooling at room or refrigeration temperatures. After baking, APCs and Enterobacteriaceae and coliform counts were reduced by 4.32, 2.55, and 1.96 log CFU/g, respectively. E. coli counts were below detectable levels in ground beef and sambusa samples. Enterobacteriaceae, coliform, and E. coli counts were below detectable levels (<0.04 log CFU/g) in sambusa after cooling by both methods. Total C. perfringens populations increased (4.67 log CFU/g) during cooling at room temperature, but minimal increases (0.31 log CFU/g) were observed during cooling under refrigeration. Incorporation of 2% (wt/wt) buffered sodium citrate controlled C. perfringens spore germination and outgrowth (0.25 log CFU/g), whereas incorporation of up to 2% (wt/wt) potassium lactate did not prevent C. perfringens spore germination and outgrowth. Incorporation of organic acid salts at appropriate concentrations can prevent germination and outgrowth of C. perfringens in improperly cooled sambusa.

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