Article by Disease | Design and Characterization of Mucoadhesive Gelatin-Ethylcellulose Microparticles for the Delivery of Curcumin to the Bladder

Bentham Oncology Collection | Oncology | Bladder Cancer 

 

Graphical Abstract:

 

Abstract:

Background: Bladder cancer is the second type of malignant carcinoma of the urinary tract. The treatment is time-consuming and requires maintenance doses of the drug for long period of time with important side effects. Curcumin has shown evident clinical advances in the treatment of cancer. The technology of microencapsulation and the use of mucoadhesive materials can contribute to modify the delivery and improve the bioavailability of curcumin.

Objective: The aim of this study was to design and characterize mucoadhesive microparticles containing curcumin using multivariate analysis and the spray-drying technique.

Methods: A factorial design 32+1 was employed to investigate the influence of gelatin, ethylcellulose, and curcumin on size, polydispersity index, drug content and entrapment efficiency. Microparticles were also evaluated by ATR-FTIR, X-ray diffraction, antioxidant activity, in-vitro release profile, exvivo mucoadhesion performance, and in-vitro cytotoxicity.

Results: Microparticles showed non-uniform surface, mean diameter from 2.73 µm to 4.62 µm and polydispersity index from 0.72 to 1.09, according to the different combinations of the independent factors. These independent variables also had a significant effect on the drug content. The highest values of drug trapping efficiency were obtained with the highest concentration of curcumin and polymers. Formulations displayed slow drug release and important antioxidant activity. The good mucoadhesive performance of microparticles was assessed by the falling film technique. Moreover, the formulations did not display in vitro toxicity against Artemia salina and Fibroblasts LM(TK).

Conclusion: The design results were useful for developing of curcumin dosage form with good physicochemical characteristics and mucoadhesive properties for the bladder administration.

 

Find out more at: http://www.eurekaselect.com/node/161813/article

ARTICLE TO READ ON HEALTHY WEIGHT WEEK

Bioactive Compounds of Virgin Olive Oil Extracted from Bladi and Arbequina Cultivars

Journal: Current Nutrition & Food Science

Author(s): M.S. Mirrezaie Roodaki, M.A. Sahari*, B. Ghiassi Tarzi, M. Barzegar, M. Gharachorloo

Graphical Abstract:

 

Abstract:

Background: Virgin Olive Oil (VOO) is known as a nutraceutical resource. Virgin olive oil is stable oil and its shelf life is longer than the other edible oils. Bladi and Arbequina are the most extensive and important olive cultivars in Iran-Qom region. The aim of this research was to evaluate stability and the bioactive compounds of two olive cultivars (Bladi and Arbequina) that have beneficial effects on body’s health.

Methods: Olive fruits from Bladi and Arbequina cultivars were collected, indexes of weight, dimension, oil and moisture content of whole fruit, pulp and kernel were studied; their oil was extracted (cold press) and free fatty acid, peroxide, polar compounds, conjugated dienes and trienes, induction period, refractive index, chlorophyll and carotenoid contents, fatty acid, phenolic and tocopherol profiles were investigated.

Results: The results showed that the dimensions and weights of the whole fruit, pulp and kernel of cultivars were significantly different. With the same amount of moisture, oil contents of fruit, pulp and kernel in Bladi (18.44, 34.94, 3.82%, respectively) were less than those in Arbequina (30.72, 45.1 and 8.75%). The composition of fatty acids in Bladi and Arbequina’s oil mainly consisted of oleic (50.16, 57.43%), palmitic (22.33, 19.79%) and linoleic acid (18.38, 14.72%),. Induction period of Arbequina was higher than Bladi, although polyphenols and tocopherols contents were higher in Bladi.

Conclusion: The fatty acids composition and the presence of antioxidants mainly phenols and tocopherols are established key factors for the resistance of the oil to autoxidation.

Read more here: http://www.eurekaselect.com/155341

 

TESTIMONIAL BY DEVENDRA PRATAP!

Devendra Pratap

Contributed Article: “Studies on Physico-chemical and Organoleptic Properties of Soymilk Blended Dahi (Curd) with Toned Milk (Cattle Milk)

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