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Cross-Linked Starch Microspheres: Effect of Cross-Linking Condition on the Microsphere Characteristics  

Atyabi, Fatemeh (Faculty of Pharmacy, Tehran University of Medical Sciences)
Manoochehri, Saeed (Faculty of Pharmacy, Tehran University of Medical Sciences)
Moghadam, Shadi H. (Faculty of Pharmacy, Tehran University of Medical Sciences)
Dinarvand, Rassoul (Faculty of Pharmacy, Tehran University of Medical Sciences)
Publication Information
Archives of Pharmacal Research / v.29, no.12, 2006 , pp. 1179-1186 More about this Journal
Abstract
Cross-linked starch microspheres were prepared using different kinds of cross-linking agents. The influence of several parameters on morphology, size, swelling ratio and drug release rate from these microspheres were evaluated. These parameters included cross-linker type, concentration and the duration of cross-linking reaction. Microspheres cross-linked with glutaraldehyde had smooth surface compared with those prepared with epichlorhydrine or formaldehyde. The particle size increased with increasing the cross-linking time and increasing the drug loading. Swelling ratio of the particles was a function of cross-linker type but not the concentration or time of cross-linking. Drug release from starch microspheres was measured in phosphate buffer and also in phosphate buffer containing a-amylase. Results showed that microspheres cross-linked with epichlorhydrine released all their drug content in the first 30 minutes. However, cross-linking of the starch microspheres with glutaraldehyde or formaldehyde decreased drug release rate. SEM and drug release studies showed that cross-linked starch microspheres were susceptible to the enzymatic degradation under the influence of alpha-amylase. Changing the enzyme concentration from 5000 to 10,000 IU/L, increased drug release rate but higher concentration of enzyme (20,000 IU/L) caused no more acceleration.
Keywords
Starch; Microspheres; Cross linking; Enzymatic degradation;
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