Bennabi Lamia, Debab Faiza, Bennabi Faiza, Abdelmalek Ilham, Guemra Kaddour, Belarbi Lahcen, Dehbi Abdelkader, Alsalme Ali, Messori Massimo
Department of Material Sciences, Laboratory of Organic, Physical Chemistry and Macromolecules, University of Belhadj Bouchaib, 46000, Ain Toumochent, Algeria.
Laboratory of Organic, Physical Chemistry and Macromolecules, University of Djillali Liabes, 24000, Sidi Belabbas, Algeria.
Appl Biochem Biotechnol. 2025 May 17. doi: 10.1007/s12010-025-05273-6.
Inflammation is a significant physiological response of the body to various stimuli, necessitating effective therapeutic interventions. This study focuses on the formulation and evaluation of an emulgel using clove oil, known for its important anti-inflammatory properties. The emulgel was developed by incorporating clove oil into a gel based on the presence of alginate, aiming to enhance its topical delivery and therapeutic efficacy. The formulation process involved optimizing the oil-to-gel ratio for a good consistency, stability and skin permeability. The emulgel was characterized by various physicochemical evaluations, including pH, viscosity, spreadability and stability studies, to ensure its suitability for topical application. In vitro and in vivo anti-inflammatory activity was assessed using clove oil as the active agent in the emulgel in comparison with 1% sodium diclofenac. The study of the denaturation of the BSA protein is in line with the anti-inflammatory study in vivo, where a significant reduction in inflammation has been noted. The study of the antibacterial properties of clove oil, and the emulgel showed that the clove oil with this formulation offers a novel and effective alternative to conventional treatments. It is a very good alternative to other topical forms since the bactericidal character of Gram-positive and Gram-negative strains has been inhibited and presents a high sensitivity to the oil once integrated. This result has been confirmed by the evaluation of the minimum inhibitory concentration; the emulgel for the E. coli strain (Gram-negative bacteria) is 12.6 mg/ml (MIC), and the minimum bactericidal concentration (MBC) of the emulgel is therefore relatively high at 50 mg/ml.
炎症是身体对各种刺激的一种重要生理反应，需要有效的治疗干预措施。本研究聚焦于一种以丁香油为原料的乳胶凝胶的配方设计与评估，丁香油以其重要的抗炎特性而闻名。该乳胶凝胶是通过将丁香油加入基于藻酸盐的凝胶中制成的，旨在增强其局部给药效果和治疗功效。配方过程包括优化油与凝胶的比例，以获得良好的稠度、稳定性和皮肤渗透性。通过各种物理化学评估对该乳胶凝胶进行表征，包括pH值、粘度、铺展性和稳定性研究，以确保其适合局部应用。与1%双氯芬酸钠相比，以丁香油作为乳胶凝胶中的活性剂，评估其体外和体内抗炎活性。牛血清白蛋白（BSA）蛋白变性研究与体内抗炎研究一致，体内炎症已显著减轻。丁香油及乳胶凝胶的抗菌性能研究表明，这种配方的丁香油为传统治疗提供了一种新颖有效的替代方法。它是其他局部剂型的一个很好的替代品，因为革兰氏阳性和革兰氏阴性菌株的杀菌特性已被抑制，且一旦整合后对该油具有高敏感性。这一结果已通过最低抑菌浓度评估得到证实；该乳胶凝胶对大肠杆菌菌株（革兰氏阴性菌）的最低抑菌浓度（MIC）为12.6毫克/毫升，因此该乳胶凝胶的最低杀菌浓度（MBC）相对较高，为50毫克/毫升。
