Development of mucoadhesive buccal films from rice for pharmaceutical delivery systems

Okonogi, Siriporn; Khongkhunthian, Sakornrat; Jaturasitha, Sanchai

doi:10.5582/ddt.2014.01041

Cited by 20 publications

(25 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, most of gelling agents commonly used in the gels are of chemical synthetic polymers. We previously reported the advantages of modified rice on high mucoadhesive property and suitable for using as filming or gelling agent in drug delivery systems via oral mucosa (22,23). We have also developed rice nanogel (RNG) using modified rice as gelling agent and found that type of rice affect the properties including drug release behavior of RNG (24,25).…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, many researches have shown that the desirable features of the nanogels have high loading capacity for hydrophilic therapeutics, and their network protects the encapsulated drug molecules against degradation as enzymes cannot penetrate into the particles (33)(34)(35). Moreover, nanogel also show high mucoadhesive property (23). The commercial dental anesthetic gels that are most commonly used can be divided into 2 groups, one is low drug content and another is high drug content gels.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Efficacy of anesthetic rice nanogel on pain reduction in human oral cavity

Khongkhunthian

Sastraruji

Klayraung

et al. 2018

DD&T

Self Cite

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Efficacy of anesthetic rice nanogel on pain reduction in human oral cavity

Khongkhunthian

Sastraruji

Klayraung

et al. 2018

DD&T

Self Cite

View full text Add to dashboard Cite

“…In the present study, raw rice powder from non-glutinous rice grains of Saohai varieties was prepared using the wet milling method ( Figure 1A) [26]. As the raw rice powder was not soluble or could not be hydrated in water, the chemical modification of the starch structure in rice powder has therefore been suggested [27].…”

Section: Preparation and Characterization Of Modified Rice Gel Contaimentioning

confidence: 99%

Inhibitory Effects and Killing Kinetics of Lactic Acid Rice Gel Against Pathogenic Bacteria Causing Bovine Mastitis

et al. 2018

Self Cite

View full text Add to dashboard Cite

and are the major teat skin bacteria and lead to severe bovine mastitis. Teat antiseptic is an important tool for controlling intramammary infection. The antibacterial activity of lactic acid (LA) against one reference strain of ATCC 25923 and two field strains including and was investigated using the broth microdilution method. Its minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were 0.5% for strains belonging to both species. An antiseptic preparation containing 5% LA with modified rice gel (LA-RG) was successfully prepared. Rheological behavior of LA-RG was found to be a pseudoplastic flow with thixotropy with viscosity of approximately 0.007 Pas. LA-RG exhibited a sufficient adhesive property in the rolling ball test with a length of 9.67 ± 0.04 cm. Killing kinetic studies of LA-RG showed that the killing rate of LA-RG was significantly faster than that of LA. After 32 min of exposure to LA-RG, approximately 86% and 60% of and were reduced, respectively. Abnormal bacterial cell surface after exposure to LA-RG was observed by scanning electron microscopy. It is concluded that LA-RG is a promising preparation as an alternative product for preventing mastitis in dairy cattle.

show abstract

“…Raw rice powder of each variety prepared by wet milling method previously described by Okonogi et al (7), were analyzed for amylose content according to the method described by Juliano (9). Moisture content of the raw rice powder was determined using a Kett F-IA moisture content balance with halogen heating.…”

Section: Determination Of Amylose and Moisture Contentmentioning

confidence: 99%

“…Previous studies reported that there are great variations in the amylose content in the rice starch of different varieties (5). The amylose variation was reported to influence the properties of the films derived from rice (6,7). Therefore, it is necessary to study the relevant properties of various rice varieties to choose the one most suitable for formulation of appropriated gel bases as mucosal delivery systems.…”

Section: Introductionmentioning

confidence: 99%