Encapsulated drug system based on the gels obtained from callus cultures modified pectins

Günter, Elena A.; Popeyko, Oxana V.; Истомина, Е. И.

doi:10.1016/j.jbiotec.2018.11.005

Cited by 17 publications

(10 citation statements)

References 32 publications

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“…Na CMC, gelatin, and pectin have also been widely applied as drug‐delivery carriers, particularly to modify the release of drugs, including prednisolone . However, there has been no investigation into the bioavailability of prednisolone presented as a physical mix with the three polymers in combination.…”

Section: Discussionmentioning

confidence: 99%

A novel topical therapy for resistant and early peristomal pyoderma gangrenosum

Pearson

Prentice

Sinclair

et al. 2019

International Wound Journal

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Peristomal pyoderma gangrenosum (PPG) is an under‐recognised and difficult condition to treat. We describe a case series using a novel topical combination therapy that promotes wound healing and allows for adhesion of the stoma appliance. A crushed oral prednisolone tablet mixed with Stomahesive Protective Powder (ConvaTec) was applied topically to seven patients with PPG and resulted in pain relief and wound healing in six of seven patients. Only one patient experienced recurrence. The novel topical therapy we describe is cost‐effective, readily available, and easily applied in any inpatient or outpatient setting.

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Section: Discussionmentioning

confidence: 99%

A novel topical therapy for resistant and early peristomal pyoderma gangrenosum

Pearson

Prentice

Sinclair

et al. 2019

International Wound Journal

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“…The presence of non-esterified acid residues promotes gelling in the presence of divalent ions, e.g., Ca 2+ , which results in the formation of the structure described by the eggbox model [2][3][4][5]. In the case of pectins with an average molecular mass above 300 kDa, the formed gels are characterized by a dense, compact structure, which determines their high mechanical strength, including breaking strength [6,7]. The presence of simple sugars in the branched structure of pectins may negatively affect gelation, they constitute a hindrance to the formation of bonds between acid residues and Ca 2+ ions [8].…”

Section: Introductionmentioning

confidence: 99%

“…Internal gelation consists of mixing a polymer solution with a slightly soluble salt; this mixture is then acidified in order to gradually release calcium ions, and gelling occurs in the entire volume of the mixture [5,9,10]. On the other hand, in the external gelation process, a polymer solution is added (usually dropwise) to a solution containing easily soluble calcium salts (e.g., calcium chloride); due to the high availability of calcium ions, gelation occurs almost immediately [4,7,[11][12][13][14]. The external gelation method allows to obtain a stronger gel with a more compact structure than internal gelation; moreover, it occurs much faster, and therefore it is used in the production of small particles, gel beads, while internal gelation is used to produce gels with larger dimensions [2,10].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Pectin Branching on the Textural and Swelling Properties of Gel Beads Obtained during Continuous External Gelation Process

2022

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The aim of the study was to produce gel beads under continuous conditions. Pectins obtained from black and red currants and commercial apple pectin were used as the material. For the production of gel beads, a self-designed device was used. The designed device allows for the production of gel beads in a continuous process, the properties of which are similar to those obtained in the classic, batch process. Thanks to the device, it is possible to obtain a repeatable product while reducing the workload. The produced gel beads were tested for water absorption and textural properties. The water absorption of the obtained gel capsules is strongly influenced by the pectin chain structure. Pectin beads obtained from currant pectins have a less hard structure and are more sensitive to deformation than those from apple pectin. Shorter and more branched chains of currant pectin than apple pectin form gels with a delicate structure, which strongly absorbs water, and unlike apple pectin gel, it disintegrates. The results show that the use of raw material obtained from different sources allows for obtaining products with various properties, using the same method; moreover, the used device is fully scalable and can be used in large scale.

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“…CaP gels have been widely used in drug delivery systems, 7,8 or in the microencapsulation of food additives and bioactive compounds, 9‐11 because of their non‐toxic, highly biocompatible, mechanically strong and acid‐stable characteristics 3 . Using conventional methods, CaP gels are formed by calcium‐induced inotropic gelation of LMP 4 .…”

Section: Introductionmentioning

confidence: 99%

“…4 The CaP gel formation process has been explained structurally as an egg-box model, which is derived from the strong Ca 2+ -bridged dimers and weak interdimer associations formed by the electrostatic interactions between divalent ions (Ca 2+ ) and galacturonate blocks. 5,6 CaP gels have been widely used in drug delivery systems, 7,8 or in the microencapsulation of food additives and bioactive compounds, [9][10][11] because of their non-toxic, highly biocompatible, mechanically strong and acid-stable characteristics. 3 Using conventional methods, CaP gels are formed by calcium-induced inotropic gelation of LMP.…”

Section: Introductionmentioning

confidence: 99%

Optimization of calcium pectinate gel production from high methoxyl pectin

et al. 2021

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BACKGROUND Calcium pectinate (CaP) gel is traditionally prepared by de‐esterifying high methoxyl pectin (HMP) to low methoxyl pectin (LMP), followed by gelation with calcium. To save both time and cost in the production of CaP gel, an alternative method was developed by the addition of CaCl2 to HMP at alkaline pH. To optimize the production, response surface methodology (RSM) was used to investigate the effects of temperature (30–50 °C), time (20–40 min) and pH (8–10) on yield, calcium content of the CaP gel and the degree of esterification (DE) of pectin following decalcification of CaP (DC‐pectin). RESULTS The linear term for pH had a significant effect (P < 0.01) on all three responses, whereas interaction effects were not significant (P > 0.01), except on the calcium content (P < 0.01). The optimized process conditions (temperature, time and pH) to obtain maximum CaP‐HMP gel yield (88.83%) were 50 °C, 40 min and pH 9.6, and for the highest calcium content (97.23 mg g–1) they were 40 °C, 30 min and pH 9.7. DC‐pectin was a typical LMP with DE varying from 26.92% to 50.33%. The DE of DC‐pectin could be predicted by a model that proved significant (R2 = 0.9888). CONCLUSION The optimum conditions were established to produce CaP gels from HMP with high yield and calcium content. Also, LMP with predictable DE can be produced following a significant model. This study provides new insights into the production and application of CaP gel. © 2021 Society of Chemical Industry.

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Encapsulated drug system based on the gels obtained from callus cultures modified pectins

Cited by 17 publications

References 32 publications

A novel topical therapy for resistant and early peristomal pyoderma gangrenosum

A novel topical therapy for resistant and early peristomal pyoderma gangrenosum

The Effect of Pectin Branching on the Textural and Swelling Properties of Gel Beads Obtained during Continuous External Gelation Process

Optimization of calcium pectinate gel production from high methoxyl pectin

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