Bibliographic Details
| Title: |
Formulation and Evaluation of Xanthan Gum Microspheres for the Sustained Release of Metformin Hydrochloride |
| Authors: |
Madiha Melha Yahoum, Selma Toumi, Hichem Tahraoui, Sonia Lefnaoui, Mohammed Kebir, Abdeltif Amrane, Aymen Amin Assadi, Jie Zhang, Lotfi Mouni |
| Source: |
Micromachines, Vol 14, Iss 3, p 609 (2023) |
| Publisher Information: |
MDPI AG, 2023. |
| Publication Year: |
2023 |
| Collection: |
LCC:Mechanical engineering and machinery |
| Subject Terms: |
xanthan gum, metformin chloride, encapsulation, gelling, extended release, Mechanical engineering and machinery, TJ1-1570 |
| More Details: |
This work aimed to formulate xanthan gum microspheres for the encapsulation of metformin hydrochloride, according to the process of ionotropic gelation. The obtained microparticles, based on various fractions of xanthan gum (0.5–1.25), were subjected to different physico-chemical tests and a drug release study. Microspheres with an average size varying between 110.96 μm and 208.27 μm were obtained. Encapsulation efficiency reached 93.11% at a 1.25% biopolymer concentration. The swelling study showed a swelling rate reaching 29.8% in the gastric medium (pH 1.2) and 360% in the intestinal medium (pH 6.8). The drug release studies showed complete metformin hydrochloride release from the beads, especially those prepared from xanthan gum at the concentration of 1.25%, in intestinal medium at 90.00% after 6 h. However, limited and insignificant drug release was observed within the gastric medium (32.50%). The dissolution profiles showed sustained release kinetics. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2072-666X |
| Relation: |
https://www.mdpi.com/2072-666X/14/3/609; https://doaj.org/toc/2072-666X |
| DOI: |
10.3390/mi14030609 |
| Access URL: |
https://doaj.org/article/a9c452d1021f4c3eb8a48f4470e9bd3e |
| Accession Number: |
edsdoj.9c452d1021f4c3eb8a48f4470e9bd3e |
| Database: |
Directory of Open Access Journals |
