Table 1. Composition of OLND, OFND, OLNB, OFNB and OSS formulations.
| Ingredients | OLNDs | OFNDs | OLNBs | OFNBs | OSS | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| preparation A (%w/v) | preparation B (%w/v) | preparation C (%w/v) | preparation D (%w/v) | preparation A (%w/v) | preparation B (%w/v) | preparation A (%w/v) | preparation B (%w/v) | preparation A (%w/v) | preparation B (%w/v) | preparation A (%w/v) | preparation B (%w/v) | |
| dextran | 0.137 | 0.067 | 0.137 | / | 0.137 | 0.067 | 0.137 | 0.067 | 0.137 | 0.067 | / | / |
| FITC-dextran | / | / | / | 0.137 | / | / | / | / | / | / | / | / |
| DFP | 6.868 | 3.367 | 6.868 | 6.868 | 6.868 | 3.367 | / | / | / | / | / | / |
| PFP | / | / | / | / | / | / | 7.011 | 3.437 | 7.011 | 3.437 | / | / |
| palmitic acid | 0.015 | 0.007 | 0.015 | 0.015 | 0.015 | 0.007 | 0.015 | 0.007 | 0.015 | 0.007 | 0.020 | 0.010 |
| soy lecithin | 0.051 | 0.025 | 0.051 | 0.051 | 0.051 | 0.025 | 0.051 | 0.025 | 0.051 | 0.025 | 0.060 | 0.030 |
| polyvinylpyrrolidone | 0.070 | 0.034 | 0.070 | 0.070 | 0.070 | 0.034 | 0.070 | 0.034 | 0.070 | 0.034 | 0.080 | 0.040 |
| ethanol | 3.989 | 1.956 | 3.989 | 3.989 | 3.989 | 1.956 | 3.989 | 1.956 | 3.989 | 1.956 | 4.400 | 2.160 |
| filtered H2O | 88.870 | 92.584 | 88.833 | 88.833 | 88.870 | 92.584 | 88.727 | 92.514 | 88.727 | 92.514 | 95.440 | 95.800 |
| NaCl | / | / | 0.031 | 0.031 | / | / | / | / | / | / | / | / |
| sodium phosphate biphasic | / | / | 0,006 | 0,006 | / | / | / | / | / | / | / | / |
| HEC | / | 1.960 | / | / | / | 1.960 | / | 1.960 | / | 1.960 | / | 1.960 |
| O2 * | YES | YES | YES | YES | NO | NO | YES | YES | NO | NO | YES | YES |
Preparations A: OLND, OFND, OLNB, OFNB and OSS water liquid formulations. Preparations B: OLND, OFND, OLNB, OFNB and OSS 2% HEC gel formulations. Preparation C: OLND PBS liquid formulation. Preparation D: FITC-labeled OLND PBS liquid formulation.
* O2 is merely indicated for its presence/absence in the solution (YES/NO), as it was added in excess to reach saturation; specific O2 content was further measured during characterization, as shown in Table 2