Category Ranking

98%

Total Visits

921

Avg Visit Duration

2 minutes

Citations

20

Article Abstract

To optimize the matrix formulation of Chaizhi cataplasma (CC) and investigate its release and transdermal absorption properties in vitro. The optimized matrix formulation of cataplasma containing liquid herbal extract is determined by using D-optimal mixture design, with initial bonding strength, endurance bonding strength and gel strength as the evaluating indicators. Modified Franz diffusion cells were used to study the in vitro release and transdermal absorption of geniposide in CC. The optimized matrix formulation of CC contained NP700, aluminum glycinate, tartaric acid, glycerin, PVPK90 and water (9∶0.7∶0.8∶30∶5∶30.5). Cumulative release rate of geniposide in CC was (77.02±3.73)% in 24 h. The percutaneous penetration rate of geniposide was 7.25 μg•cm⁻²•h⁻¹ and the 24 h permeated amount was (156.22±4.90) μg•cm⁻². The optimized CC prepared by the D-optimal mixture design showed a good adhesion and formability. The in vitro release of the geniposide in CC was in accordance with the first order equation, while its in vitro transdermal absorption was close to the zero order equation.

Download full-text PDF

Source
http://dx.doi.org/10.4268/cjcmm20160612DOI Listing

Publication Analysis

Top Keywords

d-optimal mixture
12
mixture design
12
matrix formulation
12
transdermal absorption
12
formulation chaizhi
8
chaizhi cataplasma
8
release transdermal
8
optimized matrix
8
bonding strength
8
vitro release
8

Similar Publications

Research Background: The almond beverage enriched with flaxseed is an important source of α-linolenic acid (ALA), an essential omega-3 fatty acid that the human body cannot synthesize and must obtain it through the diet. Although omega-3 fatty acids are essential for all people, this beverage is particularly beneficial for those who do not consume fish, such as vegans and vegetarians, as it is a plant-based source of ALA. Its versatility allows it to be easily incorporated into different recipes and daily meals.

View Article and Find Full Text PDF

In situ miniemulsions of glimepiride using D-optimal mixture design-in silico, in vitro and in vivo studies.

Nanomedicine

August 2025

C. U. Shah College of Pharmacy, SNDT Women's University, Santacruz (W), Mumbai 400049, Maharashtra, India. Electronic address:

Purpose: Glimepiride, a BCS class II oral hypoglycaemic drug shows dissolution rate limited absorption. Oral in situ miniemulsions can improve Glimepiride solubility by enhancing dissolution rate for faster absorption, subsequently rapid onset of action and reducing variations in oral bioavailability for effective control of blood glucose levels.

Methods: Capryol 90, Tween 20, PEG 400 and stearyl amine were used to develop in situ miniemulsions of Glimepiride using D-Optimal mixture design.

View Article and Find Full Text PDF

The novel anti-glaucoma ophthalmic preparation containing latanoprost, netarsudil, and benzalkonium chloride has posed a significant challenge due to its complexity and the lack of environmentally sustainable quantification methods, with only a single published method available for its quantification that lacks environmental consideration. This study aims to address this crucial gap by presenting a novel and sustainable approach using machine learning-enhanced UV-spectrophotometric chemometric models for the concurrent quantification of latanoprost, netarsudil, benzalkonium chloride, and two related compounds in ophthalmic preparations and aqueous humour. A strategic multi-level, multi-factor experimental design creates a 25-mixture calibration set for four models (PLS, GA-PLS, PCR, and MCR-ALS).

View Article and Find Full Text PDF

Fats play a key role in the rheological and textural properties of meat products. However, growing awareness of the link between diet and disease has stimulated research on fat replacers that can replicate these functional properties. Inulin, a β-D-fructose polymer available in various degrees of polymerization (DP), is promising as a fat replacer due to its gel-forming ability in aqueous systems and its neutral sensory profile.

View Article and Find Full Text PDF

The aim of this study was to substitute wheat flour with barley, buckwheat and lupin flour mixture to design nutritional bread formulation that meets expectations of today's consumer. However, storage stability of such flour mixtures is problem for manufacturers. The effect of microwave (MW) treatment (350 W-700 W power levels and 30 s-90 s-150 s exposure times) on flour and bread properties was investigated to overcome this problem.

View Article and Find Full Text PDF