The adjuvant properties of the saponin QS-21 have been known for decades. It is a component of the Adjuvant System AS01 that is used in several vaccine candidates. QS-21 strongly potentiates both cellular and humoral immune responses to purified antigens, yet how it activates immune cells is largely unknown. Here, we report that QS-21 directly activated human monocyte-derived dendritic cells (m...

In this study, a preparation of saponins (QB-90U) extracted from leaves of Quillaja brasiliensis collected in Uruguay was evaluated as a vaccine adjuvant by comparison with alum and the well known saponin-based adjuvant, Quil A. The haemolytic activity and cellular toxicity of the saponin preparations were also evaluated. QB-90U was only slightly haemolytic and showed a low cytotoxicity when co...

Quillaja brasiliensis (Quillajaceae) is a saponin producing species native from southern Brazil and Uruguay. Its saponins are remarkably similar to those of Q. saponaria, which provides most of the saponins used as immunoadjuvants in vaccines. The immunostimulating capacities of aqueous extract (AE) and purified saponin fraction (QB-90) obtained from leaves of Q. brasiliensis were favorably com...

Immune-stimulating complexes (ISCOMs) are colloidal lipidic structures particularly qualified as potent drug delivery systems for vaccine formulations. Morphologically they feature a unique cage-like structure and form spontaneously in an aqueous pseudoternary system of phospholipid, cholesterol and quillaja saponin A (Quil A). Beside the ISCOM matrices other colloidal structures can be found i...

Due to synthetic surfactants' environmental impact, their replacement by natural alternatives has gained relevance, with saponins emerging as sustainable approaches. In this work, three saponin-rich extracts from different sources (Tribulus terrestris (TT), Trigonella foenum-graecum (FG), and Ruscus aculeatus (RA)) were tested emulsifiers, performance compared Quillaja Bark saponin (PS). Charac...

The impact of curcumin-loaded nanodroplets on the properties commercial salad dressings was examined. Nanoemulsions were formulated using a plant-based oil (medium chain triglycerides, MCT) and either (Quillaja saponaria, QS) or animal-based (whey protein isolate, WPI) emulsifier. Curcumin-loaded nanoemulsions produced by microfluidization contained small anionic droplets: d32 = 0.28 0.11 μm ζ ...