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Published:
Sep 4, 2015DOI:
10.4314/tjpr.v14i8.2Keywords:
Article Details
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Main Article Content
Preparation, Characterization and In vitro Evaluation of Theophylline Nanoparticles Prepared with Dextran- Conjugated Soy Protein
Abstract
Methods: SPI-based nanoparticles were prepared with soy protein-dextran conjugates obtained by titanium dioxide (TiO2) photocatalysis using a simple ionic gelation method. Formation of the conjugates was monitored spectrophotometrically for free amino group content (A340nm) and by Fourier transform infrared spectroscopy (FT-IR). The particles were characterized by for particle size and morphology, zeta potential, and in vitro release.
Results: Successful glycoconjugation was evidenced by changes in ultraviolet (UV) absorption (A294), browning, free amino group and FT-IR spectra. The particle size and zeta potential of SPI-dextran nanoparticles tended to increase and decrease, respectively, with increasing SPI/dextran mass ratio. Maximum encapsulation and loading efficiencies were around 91.6 and 3.08 %, respectively, which were significantly higher than for SPI nanoparticles. Successful encapsulation of theophylline in the polymeric matrix was confirmed by FT-IR spectra. In addition, SPI-dextran nanoparticles reduced release (p < 0.05) of theophylline in simulated gastric fluid but and enhanced release (p < 0.05) under simulated intestinal condition.
Conclusion: These results suggest that SPI-dextran nanoparticle formulation is an attractive approach to achieve encapsulation and controlled release of bioactive substances.
