ArticleFood science and biotechnology2017
Nanosuspended branched chain amino acids: the influence of stabilizers on their solubility and colloidal stability.
Article in Food science and biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 7 citations in OpenAlex.
- Bioactive Milk Peptides as a Nutraceutical Opportunity and Challenges.Current protein & peptide science · 2025Review
- Branched-chain amino acids: physico-chemical properties, industrial synthesis and role in signaling, metabolism and energy production.Amino acids · 2024Review
- BCAA insufficiency leads to premature ovarian insufficiency via ceramide-induced elevation of ROS.EMBO molecular medicine · 2023Article
- Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS-induced RAW 264.7 cells.Food science and biotechnology · 2018Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study examined the influence of stabilizers with different hydrophilic-lipophilic balances on the solubility of branched chain amino acids (BCAA) and colloidal stability of nanosuspended BCAAs. Initial BCAA solubility increased by homogenization as evidenced by the BCAA solubility in Tween 80-based nanosuspensions, which remained at almost 97% of their initial solubility after 20 days of storage. However, the contents of solubilized BCAAs in Span 80-based nanosuspensions decreased to approximately 85% of their initial solubility after 20 days of storage. In fact, the BCAA:Tween 80 ratio had no effect on the colloidal stability but the same variable changed according to the BCAA:Span 80 ratio. Based on this study, it can be concluded that stabilizers with a hydrophilic trait (Tween 80) could be more effective in improving BCAA solubility and the colloidal stability of nanosuspended BCAAs compared to those with a lipophilic trait (Span 80).
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Registered trials
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