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含有冻干蔓越莓果粉的胶囊的制剂与生物药剂学评价

Formulation and Biopharmaceutical Evaluation of Capsules Containing Freeze-Dried Cranberry Fruit Powder.

作者信息

Šedbarė Rima, Janulis Valdimaras, Ramanauskiene Kristina

机构信息

Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, 50162 Kaunas, Lithuania.

Department of Clinical Pharmacy, Faculty of Pharmacy, Lithuanian University of Health Sciences, 50162 Kaunas, Lithuania.

出版信息

Plants (Basel). 2023 Mar 21;12(6):1397. doi: 10.3390/plants12061397.

DOI:10.3390/plants12061397
PMID:36987086
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10057423/
Abstract

Cranberry fruits are an important source of anthocyanins and anthocyanidins. The aim of the present study was to investigate the effect of excipients on the solubility of cranberry anthocyanins and their dissolution kinetics as well as on the disintegration time of the capsules. Selected excipients (sodium carboxymethyl cellulose, beta-cyclodextrin and chitosan) were found to affect the solubility and release kinetics of anthocyanins in freeze-dried cranberry powder. Capsule formulations N1-N9 had a disintegration time of less than 10 min, and capsule formulation N10 containing 0.200 g of freeze-dried cranberry powder, 0.100 g of Prosolv (combination of microcrystalline cellulose and colloidal silicon dioxide), and 0.100 g of chitosan had a capsule disintegration time of over 30 min. The total amount of anthocyanins released into the acceptor medium ranged from 1.26 ± 0.06 mg to 1.56 ± 0.03 mg. Capsule dissolution test data showed that the time to release into the acceptor medium was statistically significantly longer for the chitosan-containing capsule formulations compared to the control capsules ( < 0.05). Freeze-dried cranberry fruit powder is a potential source of anthocyanin-rich dietary supplements, and the choice of excipient chitosan could be a suitable solution in capsule formulations providing greater anthocyanin stability and modified release in the gastrointestinal tract.

摘要

蔓越莓果实是花青素和花色苷的重要来源。本研究的目的是考察辅料对蔓越莓花青素溶解度及其溶解动力学的影响，以及对胶囊崩解时间的影响。结果发现，所选辅料（羧甲基纤维素钠、β-环糊精和壳聚糖）会影响冻干蔓越莓粉中花青素的溶解度和释放动力学。胶囊制剂N1-N9的崩解时间小于10分钟，而含有0.200克冻干蔓越莓粉、0.100克Prosolv（微晶纤维素和胶体二氧化硅的混合物）和0.100克壳聚糖的胶囊制剂N10的胶囊崩解时间超过30分钟。释放到接受介质中的花青素总量在1.26±0.06毫克至1.56±0.03毫克之间。胶囊溶出度试验数据表明，与对照胶囊相比，含壳聚糖的胶囊制剂释放到接受介质中的时间在统计学上显著更长（<0.05）。冻干蔓越莓果粉是富含花青素的膳食补充剂的潜在来源，选择壳聚糖作为辅料可能是一种合适的解决方案，可在胶囊制剂中提供更高的花青素稳定性，并在胃肠道中实现缓释。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/0622429e2e71/plants-12-01397-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/c228deae24ec/plants-12-01397-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/a72c76115c36/plants-12-01397-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/09178af92b47/plants-12-01397-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/650888e94e0c/plants-12-01397-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/fd1a4e5491a3/plants-12-01397-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/0622429e2e71/plants-12-01397-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/c228deae24ec/plants-12-01397-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/a72c76115c36/plants-12-01397-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/09178af92b47/plants-12-01397-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/650888e94e0c/plants-12-01397-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/fd1a4e5491a3/plants-12-01397-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ba6e/10057423/0622429e2e71/plants-12-01397-g006.jpg

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