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dc.contributor.author
Castro, Pedro M.
dc.contributor.author
Sousa, Flávia Aparecida Fernandes de
dc.contributor.author
Magalhães, Rui
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Pizones Ruiz Henestrosa, Víctor Manuel
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Pilosof, Ana Maria Renata
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Madureira, Ana Raquel
dc.contributor.author
Sarmento, Bruno
dc.contributor.author
Pintado, Manuela
dc.date.available
2019-11-13T20:36:32Z
dc.date.issued
2018-08-09
dc.identifier.citation
Castro, Pedro M.; Sousa, Flávia Aparecida Fernandes de; Magalhães, Rui; Pizones Ruiz Henestrosa, Víctor Manuel; Pilosof, Ana Maria Renata; et al.; Incorporation of beads into oral films for buccal and oral delivery of bioactive molecules; Elsevier; Carbohydrate Polymers; 194; 9-8-2018; 411-421
dc.identifier.issn
0144-8617
dc.identifier.uri
http://hdl.handle.net/11336/88788
dc.description.abstract
The association of alginate beads and guar-gum films in a single delivery system was idealized to promote a more effective buccal and oral delivery of bioactive molecules. A response surface method (experimental design approach) was performed to obtain optimal formulations of alginate beads to be incorporated into guar gum oral films as combined buccal and oral delivery systems for caffeine delivery. The combined formulation was further characterized regarding physicochemical properties, drug release, cell viability and buccal permeability. Beads average size, determined by dynamic light scattering (DLS), was of 3.37 ± 6.36 μm. Film thickness was set to 62 μm. Scanning electron microscopy micrographs revealed that beads were evenly distributed onto the film matrix and beads size was in accordance to data obtained from DLS analysis. Evaluation of Fourier-transform infrared spectra did not indicate the formation of new covalent bonds between the matrix of guar-gum films, alginate beads and caffeine. In vitro release assays by dialysis membrane allowed understanding that the combination of guar-gum films and alginate beads assure a slower release of caffeine when compared with the delivery profile of free caffeine from alginate beads or guar-gum films alone. MTT assay, performed on human buccal carcinoma TR146 cell line, allowed concluding that neither guar-gum film, alginate beads nor guar-gum film incorporated into alginate beads significantly compromised cell viability after 12 h of exposure. As demonstrated by in vitro permeability assay using TR146 human buccal carcinoma cell lines, combination of guar-gum films and alginate beads also promoted a slower release and, thus, lower apparent permeability (1.15E–05 ± 3.50E-06) than for caffeine solution (2.68E–05 ± 7.30E-06), guar-gum film (3.12E–05 ± 4.70E-06) or alginate beads (2.01E–05 ± 3.90E-06). The conjugation of alginate beads within an orodispersible film matrix represents an effective oral/buccal delivery system that induces a controlled release along with an enhanced intimate contact with cell layers that may promote higher in vivo bioavailability of carried drugs.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ALGINATE BEADS
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CAFFEINE
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DRUG DELIVERY
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EXPERIMENTAL DESIGN
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ORAL FILMS
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SLOW RELEASE
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Otras Nanotecnología
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Nanotecnología
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Incorporation of beads into oral films for buccal and oral delivery of bioactive molecules
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-21T19:17:15Z
dc.journal.volume
194
dc.journal.pagination
411-421
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Castro, Pedro M.. Escola Superior de Biotecnologia Da Universidade Católica Portuguesa; Portugal. Cooperativa de Ensino Superior, Politécnico E Universitário; Portugal
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Fil: Sousa, Flávia Aparecida Fernandes de. Universidad de Porto; Portugal. Cooperativa de Ensino Superior, Politécnico E Universitário; Portugal. Instituto Nacional de Engenharia Biomédica; Portugal
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Fil: Magalhães, Rui. Escola Superior de Biotecnologia Da Universidade Católica Portuguesa; Portugal
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Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
dc.description.fil
Fil: Madureira, Ana Raquel. Escola Superior de Biotecnologia Da Universidade Católica Portuguesa; Portugal
dc.description.fil
Fil: Sarmento, Bruno. Cooperativa de Ensino Superior, Politécnico E Universitário; Portugal. Universidad de Porto; Portugal
dc.description.fil
Fil: Pintado, Manuela. Escola Superior de Biotecnologia Da Universidade Católica Portuguesa; Portugal
dc.journal.title
Carbohydrate Polymers
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.carbpol.2018.04.032
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0144861718304107
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