Pharmaceutics Department, Faculty of Pharmacy, King Khalid University, Abha, Saudi Arabia.
Saudi Pharm J. 2010 Oct;18(4):217-24. doi: 10.1016/j.jsps.2010.07.003. Epub 2010 Jul 25.
Fluconazole-entrapped multilamellar liposomes were prepared using the thin-film hydration method. The effects of cholesterol molar ratio, charge-inducing agents, and α-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 α-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.
氟康唑包封的多层脂质体通过薄膜水化法制备。研究了胆固醇摩尔比、电荷诱导剂和α-生育酚乙酸酯对多层脂质体包封效率值和体外药物释放的影响。制备了含有或不含有冷冻保护剂的冻干脂质体产品。结果表明,硬脂胺的掺入导致氟康唑的包封增加,而二硬脂基磷酸酯的掺入降低了药物的包封效率。α-生育酚乙酸酯的掺入增加了氟康唑多层脂质体的包封效率。体外释放研究表明,胆固醇的掺入降低了制剂中药物的通透性。带正电荷的氟康唑多层脂质体与中性脂质体相比,释放速度较慢,而带负电荷的氟康唑脂质体则释放速度较快。物理稳定性研究表明,与使用冷冻保护剂的蓬松、易于重构的蛋糕相比,不含冷冻保护剂的冻干脂质体的冻干蛋糕更紧凑,难以重构。不含冷冻保护剂的冻干脂质体中保留的氟康唑为 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,保留的氟康唑为 91.877%。与溶液产品相比,冻干后再重构的产品具有更好的物理稳定性。