Picropodophyllin

Nonunion and segmental bone defects are complex issues in orthopedic trauma. The use of endothelial progenitor cells (EPCs), as part of a cell‐based therapy for bone healing is a promising approach. In preclinical studies, culture medium (CM) is commonly used to deliver EPCs to the defect site, which has the potential for immunogenicity in humans. The goal of this study was to find an effective and clinically translatable delivery medium for EPCs. Accordingly, this study compared EPCs delivered in CM, phosphate‐buffered saline (PBS), platelet‐poor plasma (PPP), and platelet‐rich plasma (PRP) in a rat model of femoral critical‐size defects. Fischer 344 rats (n = 35) were divided into six groups: EPC+CM, EPC+PBS, EPC+PPP, EPC+PRP, PPP alone, and PRP alone. A 5 mm mid‐diaphyseal defect was created in the right femur and stabilized with a miniplate. The defect was filled with a gelatin scaffold impregnated with the corresponding treatment. Radiographic, microcomputed tomography and biomechanical analyses were performed. Overall, regardless of the delivery medium, groups that received EPCs had higher radiographic scores and union rates, higher bone volume, and superior biomechanical properties compared to groups treated with PPP or PRP alone. There were no significant differences in any outcomes between EPC subgroups or between PPP and PRP alone. These results suggest that EPCs are effective in treating segmental defects in a rat model of critical‐size defects regardless of the delivery medium used. Consequently, PBS could be the optimal medium for delivering EPCs, given its low cost, ease of preparation, accessibility, noninvasiveness, and nonimmunogenic properties.

Lipid oxidation is a major cause of quality deterioration in salad dressings. This study evaluated the effect of incorporating microencapsulated polyphenol extracts via spray drying from pomegranate peels (MPP) to delay lipid oxidation in Italian‐style salad dressings (ISD) during accelerated (55°C) and ambient (25°C) storage conditions. ISDs, prepared at high (5000 rpm) and low (250 rpm) shear rates conditions, were formulated with unencapsulated polyphenol extracts from pomegranate peels (PPP), MPP, and/or grape seed extract (GSE). Lipid oxidation in ISDs was evaluated by measuring peroxide value (PV), iodine value (IV), and TBARS, stored in accelerated and ambient conditions for 21 days and 8 weeks, respectively. Tannis in extracts were measured via HPLC‐DAD and the total hydrolyzable tannin content of PPP and MPP was 283.09 and 427.74 (mg/g extract), respectively. Condensed tannins were not detected in PPP and MPP but were found in GSE (348.53 mg/g extract). Salad dressings prepared at high shear rates had significantly (p < .05) higher emulsion stability than those homogenized at low shear rates. Mixing conditions did not affect the lipid oxidative stability of IDSs. Salad dressing stored under accelerated storage had higher lipid oxidation (higher PV, lower IV, and higher TBARS) after 21 days than IDSs stored under ambient conditions for 8 weeks. ISDs prepared with MPPP showed significantly (p < .05) lower lipid oxidation than the other ISDs at the end of the shelf life studies. Results from the accelerated storage suggested that incorporating MPP could have extended the shelf life of IDSs by 20% compared to using unencapsulated polyphenol extracts. The study demonstrated that MPP delays lipid oxidation in ISDs during storage more effectively than unencapsulated extracts. MPP may serve as a natural and effective functional food ingredient for controlling lipid oxidation in high‐lipid and acidified foods.