Formation and stabilization of multiple w/o/w emulsions encapsulating catechin, by mechanical and microfluidic methods using a single pH-sensitive copolymer: Effect of copolymer/drug interaction

被引:13
作者
Bodin-Thomazo, Noemi [1 ,2 ]
Malloggi, Florent [2 ]
Pantoustier, Nadege [3 ]
Perrin, Patrick [3 ]
Guenoun, Patrick [2 ]
Rosilio, Veronique [1 ]
机构
[1] Univ Paris Saclay, Inst Galien Paris Saclay, CNRS, F-92296 Chatenay Malabry, France
[2] Univ Paris Saclay, CEA, CNRS, NIMBE,LIONS, F-91191 Gif Sur Yvette, France
[3] Sorbonne Univ, PSL Univ, ESPCI Paris, Sci & Ingn Matiere Molle,CNRS, 10 rue Vauquelin, F-75005 Paris, France
关键词
Block copolymer (PDMS-b -PDMAEMA); pH-sensitive polymer; Microfluidics; Catechin; Antioxidant power; RADICAL ABSORBENCY CAPACITY; IN-VITRO; AQUEOUS-SOLUTIONS; STABILITY; RELEASE; ASSAY; METHACRYLATE; FORMULATION; KAEMPFEROL; RHEOLOGY;
D O I
10.1016/j.ijpharm.2022.121871
中图分类号
R9 [药学];
学科分类号
1007 ;
摘要
Multiple w/o/w emulsions (MEs) are promising systems for protecting fragile hydrophilic drugs and controlling their release. We explore the capacity of a single pH-sensitive copolymer, PDMS60-b-PDMAEMA(50), and salts, to form and stabilize MEs loaded with sucrose or catechin by a one-step mechanical process or a microfluidic method. ME cytotoxicity was evaluated in various conditions of pH. Using the mechanical process, the most stable emulsions were obtained with Miglyol (R) 812 N and isopropyl myristate in a final pH range of 8-12 and [0.3 M-1 M] NaCl concentrations. Conversely, with the microfluidic method, isopropyl myristate at pH 3 without salt was more efficient. Catechin strongly affected the formation of droplets by the mechanical process but did not modify the conditions of stability of MEs obtained by the microfluidic method. The antioxidant power of catechin was preserved in the inner droplets, even in emulsions prepared by the mechanical method at pH 8. An incomplete release of sucrose and catechin from the emulsions was observed and attributed to the interaction of molecules with the copolymer through hydrogen bonding. This study highlights some of the barriers to break to formulate multiple emulsions stabilized by a PDMS-b-PDMAEMA copolymer or other polymers which can form hydrogen bonds interaction with encapsulated drugs.
引用
收藏
页数:11
相关论文
共 67 条
[31]  
Gibbs BF, 1999, INT J FOOD SCI NUTR, V50, P213, DOI 10.1080/096374899101256
[32]   Nanoscale double emulsions stabilized by single-component block copolypeptides [J].
Hanson, Jarrod A. ;
Chang, Connie B. ;
Graves, Sara M. ;
Li, Zhibo ;
Mason, Thomas G. ;
Deming, Timothy J. .
NATURE, 2008, 455 (7209) :85-U54
[33]   One-Step Formation of W/O/W Multiple Emulsions Stabilized by Single Amphiphilic Block Copolymers [J].
Hong, Liangzhi ;
Sun, Guanqing ;
Cai, Jinge ;
Ngai, To .
LANGMUIR, 2012, 28 (05) :2332-2336
[34]   Ferrous bisglycinate content and release in W1/O/W2 multiple emulsions stabilized by protein-polysaccharide complexes [J].
Jimenez-Alvarado, R. ;
Beristain, C. I. ;
Medina-Torres, L. ;
Roman-Guerrero, A. ;
Vernon-Carter, E. J. .
FOOD HYDROCOLLOIDS, 2009, 23 (08) :2425-2433
[35]   Potential applications of multiple emulsions in the development of healthy and functional foods [J].
Jimenez-Colmenero, Francisco .
FOOD RESEARCH INTERNATIONAL, 2013, 52 (01) :64-74
[36]   Macroemulsion stability: The oriented wedge theory revisited [J].
Kabalnov, A ;
Wennerstrom, H .
LANGMUIR, 1996, 12 (02) :276-292
[37]   Interfacial Rheology of Hydrogen-Bonded Polymer Multilayers Assembled at Liquid Interfaces: Influence of Anchoring Energy and Hydrophobic Interactions [J].
Le Tirilly, Sandrine ;
Tregouet, Corentin ;
Reyssat, Mathilde ;
Bone, Stephane ;
Geffroy, Cedric ;
Fuller, Gerald ;
Pantoustier, Nadege ;
Perrin, Patrick ;
Monteux, Cecile .
LANGMUIR, 2016, 32 (24) :6089-6096
[38]   Color and chemical stability of tea polyphenol (-)-epigallocatechin-3-gallate in solution and solid states [J].
Li, Na ;
Taylor, Lynne S. ;
Ferruzzi, Mario G. ;
Mauer, Lisa J. .
FOOD RESEARCH INTERNATIONAL, 2013, 53 (02) :909-921
[39]   Emulsion-based encapsulation and delivery systems for polyphenols [J].
Lu, Wei ;
Kelly, Alan L. ;
Miao, Song .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2016, 47 :1-9
[40]   Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate [J].
Lutz, Rachel ;
Aserin, Abraham ;
Wicker, Louise ;
Garti, Nissim .
COLLOIDS AND SURFACES B-BIOINTERFACES, 2009, 74 (01) :178-185