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Effect of formulation design and freeze-drying on properties of fluconazole multilamellar liposomes

机译:制剂设计和冻干对氟康唑多层脂质体性能的影响

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Fluconazole-entrapped multilamellar liposomes were prepared using the thin-film hydration method. The effects of cholesterol molar ratio, charge-inducing agents, and @a-tocopherol acetate on encapsulation efficiency values and in vitro drug release of multilamellar liposomes were studied. Freeze-dried liposomal products were prepared with or without cryoprotectants. Results showed that incorporation of stearylamine resulted in an increased entrapment of fluconazole, whereas incorporation of dicetyl phosphate decreased the drug entrapment efficiency. The incorporation of @a-tocopherol acetate into fluconazole multilamellar liposomes resulted in the increase of entrapment efficiency of fluconazole liposomes. In vitro release studies revealed that incorporation of cholesterol into multilamellar liposomal formulations decreased drug permeability from formulations. Positively charged fluconazole multilamellar liposomes gave rise to a slow release rate compared to neutral liposomes whereas negatively charged fluconazole liposomes showed a rapid release rate. Physical stability studies showed that lyophilized cake of liposomes without cryoprotectants was compact and difficult to reconstitute compared to fluffy easily reconstituted cakes upon using cryoprotectants. Fluconazole retained in freeze-dried liposomes without cryoprotectants was 63.452% compared to 91.877% using three grams of trehalose as a cryoprotectant per gram lipid in positively charged multilamellar liposomes. Physical stability studies showed superior potentials of the lyophilized product after reconstitution in comparison with those of a solution product.
机译:使用薄膜水化方法制备了氟康唑包裹的多层脂质体。研究了胆固醇摩尔比,电荷诱导剂和乙酸α-生育酚对多层脂质体的包封率和体外药物释放的影响。冷冻干燥的脂质体产品在有或没有冷冻保护剂的情况下制备。结果表明,硬脂胺的引入导致氟康唑的包封增加,而磷酸二鲸蜡酯的引入降低了药物的包封效率。乙酸α-生育酚掺入氟康唑多层脂质体中导致氟康唑脂质体的包封效率增加。体外释放研究表明,将胆固醇掺入多层脂质体制剂中会降低制剂的药物渗透性。与中性脂质体相比,带正电荷的氟康唑多层脂质体的释放速率较慢,而带负电荷的氟康唑脂质体则显示较快的释放速率。物理稳定性研究表明,与使用冷冻保护剂后的蓬松且易于重构的蛋糕相比,没有冷冻保护剂的脂质体的冻干饼是致密的,并且难以重构。在没有冷冻保护剂的情况下,保留在冻干脂质体中的氟康唑占63.452%,而在带正电荷的多层脂质体中每克脂质使用3克海藻糖作为冷冻保护剂时,氟康唑占91.877%。物理稳定性研究表明,与溶液产品相比,重构后的冻干产品具有更高的潜力。

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