The Network Structure and the Drug Release Characteristics of Agar Gel and Xanthan Gum-Locust Bean Gum Complex Gel

Hishikawa, Yoshihiro; Kakino, Yukari; Furukawa, Hidemitsu; Tahara, Kohei; Takeuchi, Hirofumi

doi:10.1295/koron.2014-0036

Cited by 3 publications

(4 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is known that pectin gelation is affected by a variety of ions. 20,21) For example, in this study, gelation occurred in the formulation in which GDL was eliminated from the basic formulation shown in Table 1 after addition of citric acid solution at pH >3; however, in cases in which citric acid solution with pH of 2.9 and buffer solution with pH of >3 were added or in which sodium chloride was added, no gelation occurred. The causes may be that pectin does not dissolve to give a solution with low pH, and the gelation ability of pectin was weakened by the presence of sodium.…”

Section: Effect Of Metal Ions In Water Added To the Dry Jelly On Gelation Propertiesmentioning

confidence: 62%

Gelation Factors of Pectin for Development of a Powder Form of Gel, Dry Jelly, as a Novel Dosage Form

et al. 2017

Self Cite

View full text Add to dashboard Cite

Jellies for oral administration are dosage forms that contain water, as stipulated in the Japanese Pharmacopeia, and heat is generally applied to the jellies during the manufacturing process. Therefore, it is difficult to formulate drugs that may be affected adversely by water and/or heat. To solve this problem, we tried to develop a powder form of gel as a novel dosage form (dry jelly: jelly medicine extemporaneously prepared) that is converted to jelly after addition of water at the time of administration. For this purpose, a basic gel formulation consisting of pectin, glucono-δ-lactone, dibasic calcium phosphate hydrate, and sucrose was investigated to evaluate the critical factors affecting gelation phenomena. The gel form was developed by adjusting the amount of each component of the formulation and of water added. Gelation occurred even with hard water containing metal ions (hardness of approximately 304 mg/L), and no changes in gel hardness occurred. The desired gel hardness could be controlled by adjusting the amount of water. The gel hardness changed over time after the addition of water, but this change did not affect the dissolution behavior of drugs formulated in the dry jelly.

show abstract

Section: Effect Of Metal Ions In Water Added To the Dry Jelly On Gelation Propertiesmentioning

confidence: 62%

Gelation Factors of Pectin for Development of a Powder Form of Gel, Dry Jelly, as a Novel Dosage Form

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…32,33) We previously reported that the Ag gel and Xa-Lo combination gel have networks that provide different levels of dense structures, which may determine the release properties of incorporated pharmaceutical agents. 28) For this test, the gels were prepared by combining Ag and Xa-Lo at various ratios according to the combinations specified in Table 1. Then, we examined the effects of the different combinations on the diffusion rate of the pharmaceutical agents and changes in their release properties from the gels.…”

Section: Resultsmentioning

confidence: 99%

“…Our previous study demonstrated that higher Ag concentrations were associated with higher breaking stress values, and closer distance between the points of the crosslinked structure of the gel network produced denser networks. 28) In addition, the release properties of the AAP embedded in the gel remained the same regardless of Ag concentrations. 28) The results of the F-Na diffusion coefficient test are consistent with the findings of our previous study where higher Ag gel concentrations generated denser networks.…”

Section: Effect Of Model Substance Concentrations On Diffusion Coeffimentioning

confidence: 91%

“…28) In addition, the release properties of the AAP embedded in the gel remained the same regardless of Ag concentrations. 28) The results of the F-Na diffusion coefficient test are consistent with the findings of our previous study where higher Ag gel concentrations generated denser networks. Furthermore, the gels had a network size (pore size) large enough to enable the permeation of higher concentrations but did not inhibit F-Na diffusion and, consequently, the concentrations might not have affected the diffusion rates.…”

Section: Effect Of Model Substance Concentrations On Diffusion Coeffimentioning

confidence: 91%

See 1 more Smart Citation

Control of Drug Diffusion Behavior of Xanthan and Locust Bean Gum Gel by Agar Gel

et al. 2016

Self Cite

View full text Add to dashboard Cite

Oral gel formulations are known as easy to administer drug products for patients who have problems taking drugs including those with conditions such as dysphagia. In addition, there are numerous commercially available oral gel products, most of which are immediate-release formulation that release their pharmaceutical ingredient content by diffusion. This study is focused on developing oral gel formulations that reduce the dosing frequency and dosage compared to the conventional types. This is with the aim of facilitating the use of gel formulations for producing pharmaceutical agents with different dose regimens, thereby enhancing patient convenience. Here, we used naturally derived high-molecular-weight agar (Ag), xanthan gum (Xa), and locust bean gum (Lo) as gel bases to prepare a variety of gel membranes, and evaluated the diffusion coefficient of the model substances. The result revealed that the Ag content in the Xa-Lo combination gel concentrationdependently increased the diffusion coefficient. Moreover, these findings were applied in an attempt to mask the taste of intensely bitter levofloxacin. The results indicated that the Xa-Lo combination gel exhibited a significantly superior masking effect to that of the Ag gel. This study demonstrates the feasibility of using oral gel formulations to modulate the controlled-release functionality of pharmaceutical agents.Key words oral gel formulation; diffusion control; time lag method; naturally derived high-molecular-weight gel; dissolution profileIn recent years, proactive development of formulations that facilitate patient convenience in taking medicines has been encouraged to improve drug compliance and adherence. Examples of such efforts include orally disintegrating tablets, 1,2) film drug products, 3,4) and oral gel formulations. 5,6) The increasing trend of proactive research and development into these formulations may have been partly encouraged by a rapidly growing aging population worldwide. In particular, Japan is currently experiencing a situation where our population appears to enter into the phase of an aged society ahead of the rest of the world. This circumstance makes addressing the challenges for the prevention of diseases such as pneumonia aspiration associated with compromised swallowing functions in aged people a priority.Current research on oral gel products has focused on easeof-dosing that can be achieved by the proper flowability and easy chewability offered by gel formulations. Furthermore, these formulations can clinically enhance drug compliance in the elderly and patients with dysphagia and, therefore, they were primarily expected to be used in hospital dispensaries. However, advances in manufacturing machinery and technologies in recent years have gradually encouraged active research into gel formulations with a post-marketing projection. The beneficial effects of some oral gel formulation jellies have been demonstrated including Caloryl ® that contains lactulose as a hyperammonemia treatment drug; Lagnos ® , Argamate ® that contain...

show abstract

Antigen stabilizing hydrogels based on cyclodextrins and polyethylene glycol act as type-2 adjuvants with suppressed local irritation

Hayashi

Nakagawa

Ohno

et al. 2022

European Journal of Pharmaceutics and Biopharmaceutics

View full text Add to dashboard Cite

The Network Structure and the Drug Release Characteristics of Agar Gel and Xanthan Gum-Locust Bean Gum Complex Gel

Cited by 3 publications

References 6 publications

Gelation Factors of Pectin for Development of a Powder Form of Gel, Dry Jelly, as a Novel Dosage Form

Gelation Factors of Pectin for Development of a Powder Form of Gel, Dry Jelly, as a Novel Dosage Form

Control of Drug Diffusion Behavior of Xanthan and Locust Bean Gum Gel by Agar Gel

Antigen stabilizing hydrogels based on cyclodextrins and polyethylene glycol act as type-2 adjuvants with suppressed local irritation

Contact Info

Product

Resources

About