Osaka University of Pharmaceutical Sciences, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan.
Osaka University of Pharmaceutical Sciences, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan.
Eur J Pharm Sci. 2018 May 30;117:48-54. doi: 10.1016/j.ejps.2018.02.011. Epub 2018 Feb 8.
Curcumin (CUR) solutions prepared with α-glucosyl stevia (Stevia-G) and polyvinylpyrrolidone K-30 (PVP) by evaporation method showed 11,000-fold higher solubility compared to CUR alone. Tri-component formulations of CUR/Stevia-G/PVP in aqueous solution showed improved CUR stability for precipitation-triggering conditions of CUR, such as aqueous dilution and temperature changes. Fluorescence study with CUR and pyrene indicated that Stevia-G/PVP mixed solutions produce a more hydrophilic microenvironment around their molecules with increasing PVP concentration compared to Stevia-G solution alone. These results suggested the composite formation associated with the adsorption of the aggregated structure of Stevia-G onto PVP molecules. Jelly formulations were prepared with κ-carrageenan, and jelly formulations containing nanocomposites formed by CUR/Stevia-G/PVP obviously enhanced the dissolution properties of CUR compared to CUR powder. This result indicated that the composite formed by CUR/Stevia-G/PVP could be maintained even after the preparation of jelly and release into a dissolution media. Production of jelly formulations using Stevia-G and PVP are a promising way to improve the dissolution properties of CUR.
通过蒸发法用α-葡萄糖基甜菊糖（Stevia-G）和聚乙烯吡咯烷酮 K-30（PVP）制备的姜黄素（CUR）溶液的溶解度比单独的 CUR 高 11000 倍。在水溶液中，CUR/Stevia-G/PVP 的三元配方显示出对 CUR 沉淀触发条件（如水稀释和温度变化）的 CUR 稳定性提高。用 CUR 和芘进行的荧光研究表明，与单独的 Stevia-G 溶液相比，Stevia-G/PVP 混合溶液在其分子周围产生更亲水的微环境，随着 PVP 浓度的增加。这些结果表明，与 Stevia-G 分子的聚集结构的吸附有关的复合形成。用κ-卡拉胶制备了果冻制剂，并且含有由 CUR/Stevia-G/PVP 形成的纳米复合材料的果冻制剂明显增强了 CUR 的溶解性能，与 CUR 粉末相比。这一结果表明，即使在制备果冻并释放到溶解介质后，CUR/Stevia-G/PVP 形成的复合物也能保持稳定。使用 Stevia-G 和 PVP 生产果冻制剂是提高 CUR 溶解性能的一种有前途的方法。
