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In vitro characterisation of chitosan based xerogels for potential buccal delivery of proteins

In vitro characterisation of chitosan based xerogels for potential buccal delivery of proteins

Ayensu, Isaac, Mitchell, John C. ORCID: 0000-0003-2945-3292 and Boateng, Joshua S. ORCID: 0000-0002-6310-729X (2012) In vitro characterisation of chitosan based xerogels for potential buccal delivery of proteins. Carbohydrate Polymers, 89 (3). pp. 935-941. ISSN 0144-8617 (doi:10.1016/j.carbpol.2012.04.039)

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Abstract

Chitosan and thiolated-chitosan based xerogels have been prepared by lyophilising aqueous gels of the polymers incorporating glycerol, d-mannitol and BSA with an annealing process. Analytical characterisation was by circular dichroism, infrared spectroscopy, X-ray diffraction and scanning electron microscopy. Swelling capacities of 1110 ± 23.3% and 480 ± 18.2% were obtained for the chitosan and TG-chitosan xerogels respectively. Thiolation caused improved in vitro mucoadhesive properties by demonstrating peak adhesive force of 4.5 ± 0.7 and 5.8 ± 0.2 N, and total work of adhesion of 6.5 ± 1.0 and 19 ± 0.8 mJ for chitosan and thiolated-chitosan xerogels respectively. In vitro drug dissolution studies using Bradford's assay showed BSA release of 91.5 ± 3.7% and 94.4 ± 7.3% from the chitosan and thiolated-chitosan xerogels respectively. These results demonstrate the potential of developing lyophilised thiolated-chitosan xerogels with optimised mucoadhesion characteristics for buccal mucosa delivery of proteinbased drugs.

Item Type: Article
Uncontrolled Keywords: thiolated-chitosan, lyophilisation, mucoadhesion, buccal delivery, protein
Subjects: Q Science > QD Chemistry
R Medicine > R Medicine (General)
Faculty / Department / Research Group: Faculty of Engineering & Science > Department of Pharmaceutical, Chemical & Environmental Sciences
Related URLs:
Last Modified: 17 Oct 2016 09:11
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/8235

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