Enhancement of aqueous solubility of itraconazole by complexation with cyclodextrins using supercritical carbon dioxide

2005 ◽  
Vol 83 (10) ◽  
pp. 1833-1838 ◽  
Author(s):  
Ibrahim Shehatta ◽  
Ali Hassan Al-Marzouqi ◽  
Baboucarr Jobe ◽  
Ali Dowaidar

The formation of inclusion complexes between itraconazole, a highly hydrophobic drug, and α-, β-, γ-, and hydroxylpropyl-β-cyclodextrin (HP-β-CD) were assessed using phase-solubility techniques. The solubility of itraconazole increased as a function of cyclodextrin concentration showing an AL phase diagram indicating the formation of soluble complexes with 1:1 stoichiometry. The Gibbs free energies of transfer of the drug from aqueous solution to the cavity of cyclodextrin are negative and increase in magnitude with increasing cyclodextrin concentration. The solubility of itraconazole, as well as the stability constant of its complex with HP-β-CD, are found to be affected by the pH of the medium. The HP-β-CD cavity was found to have a greater affinity for the unionized itraconazole than the protonated one. It was found that the interaction between the drug and the cyclodextrin is weakened as the medium becomes more apolar by the addition of methanol. Also, the size of the cavity of the cyclodextrins plays an important role in the association process. Furthermore, the thermodynamic parameters of the complexation process were calculated, by monitoring the isothermic solubility diagrams of itraconazole–HP-β-CD and itraconazole–β-CD at various temperatures, to gain information on the driving forces for the formation of inclusion complexes. Drug formulations of itraconazole were prepared by complexation of the drug into different cyclodextrins using supercritical carbon dioxide in a static mode. The effects of cyclodextrins on the prepared inclusion complexes were studied and characterized by differential scanning calorimetry.Key words: cyclodextrin, itraconazole, inclusion complex, solubility, stability constant.

Author(s):  
Urszula Trych ◽  
Magdalena Buniowska ◽  
Sylwia Skąpska ◽  
Ireneusz Kapusta ◽  
Krystian Marszałek

Blackcurrant juice (Ribes nigrum L.) was subjected to supercritical carbon dioxide (SCCD) at 10, 30 and 60 MPa for 10 min at 45°C as well as thermally treated at 45°C and 85°C for 10 min to determine the stability, antioxidant capacity (AC) and bioaccessibility (BAc) of vitamin C, total anthocyanins and their individual monomers. An in vitro gastrointestinal digestion model completed with dialysis was used to assess BAc. The use of SCCD at each of the pressures applied improved the stability of vitamin C, total anthocyanins, and AC before in vitro digestion. As a result of digestion, L-ascorbic acid was oxidized to L-dehydroascorbic acid, and finally, the total content of vitamin C, anthocyanins, and AC decreased. SCCD did not significantly improve the BAc of vitamin C and total anthocyanins. The highest BAc of vitamin C was noted in fresh juice (FJ) (40%) and after mild heat treatment at 45°C (T45) (46%). The highest BAc of total anthocyanins was also noted in the FJ (4.4%). The positive effect of the application of SCCD on the BAc of the delphinidin-3-O-glycosides was observed compared to T45 and thermal pasteurization at 85°C (T85). Moreover, cyanidins were generally more bioaccessible than delphinidins in all samples. AC after digestion was higher in SCCD samples compared to thermally treated measured using ABTS+• and DPPH• assays, whereas in dialysate similar trends were observed only for AC measured using the ABTS+• assay. This phenomenon was justified by the formation of individual metabolites detected by UPLC-PDA-MS / MS in the model experiment with delphinidin-3-O-rutinoside. The protocatechuic acid which is well known as a strong antioxidant was detected in the model experiment after digestion. Further research is needed to better understand the metabolic pathway of anthocyanins and the possible uses of SCCD to improve the health properties of fruit products.


2016 ◽  
Vol 22 (9) ◽  
pp. 2972-2979 ◽  
Author(s):  
Francesca Ingrosso ◽  
Muhannad Altarsha ◽  
Florence Dumarçay ◽  
Gwendal Kevern ◽  
Danielle Barth ◽  
...  

2016 ◽  
Vol 22 (9) ◽  
pp. 2183-2183
Author(s):  
Francesca Ingrosso ◽  
Muhannad Altarsha ◽  
Florence Dumarçay ◽  
Gwendal Kevern ◽  
Danielle Barth ◽  
...  

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