Physicochemical Characterization of Papain Entrapped in Ionotropically Cross-Linked Kappa-Carrageenan Gel Beads for Stability Improvement Using Doehlert Shell Design

Sankalia, Mayur G.; Mashru, Rajashree; Sankalia, Jolly M.; Sutariya, Vijay B.

doi:10.1002/jps.20665

Cited by 43 publications

(18 citation statements)

References 45 publications

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“…The reliability of the equation that described the influence of factors on all responses was assessed by cross validation of the model. The response data for two independent check point batches was collected 31. The experimental values and predicted values of each response are shown in Table 9.…”

Section: Resultsmentioning

confidence: 99%

Influence of Chitosan Crosslinking on Bitterness of Mefloquine Hydrochloride Microparticles Using Central Composite Design

Shah

Mashru

2009

Journal of Pharmaceutical Sciences

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Section: Resultsmentioning

confidence: 99%

Influence of Chitosan Crosslinking on Bitterness of Mefloquine Hydrochloride Microparticles Using Central Composite Design

Shah

Mashru

2009

Journal of Pharmaceutical Sciences

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“…Available studies where papain was immobilized in ionotropically crosslinked sodium alginate and kappa-carrageenan gel beads reported that 90％ of papain was released from formulation within 50 minutes in simulated gastric ‰uid. 22,23) As a result papain would remain almost inactive as well as lose its structural integrity at low pH of stomach (pH 1.2). Hence su‹-cient amount of papain would not reach to the target site for digestion of peptides/proteins.…”

Section: Formulation Variablesmentioning

confidence: 99%

Enteric Microsphere Formulations of Papain for Oral Delivery

Sharma

Panda

et al. 2011

YAKUGAKU ZASSHI

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Enteric microspheres formulations of papain were prepared by w/o/w emulsion solvent evaporation using hydroxypropyl methylcellulose phthalate (HPMCP), Eudragit L 100 and Eudragit S 100, to avoid gastric inactivation of papain. Smaller internal and external aqueous phase volume provided maximum encapsulation e‹ciency (74.49 79.76 ％), least particle size (52.4 60.2 mm) and 21 26％ loss of enzyme activity. Release studies in 0.1 N HCl conˆrmed the gastro-resistance of formulations. The anionic microspheres, zeta potential between -18.21 and -20.06 mV, aggregated in 0.1 N HCl (i.e., gastric pH 1.2), due to protonation of carboxylic groups of enteric polymer and loss of surface charge with subsequent change in zeta potential. The aggregates being ＜500 mm size would not impede gastric emptying. However, at pH＞5.0 (duodenal pH) the microspheres showed de-aggregation due to restoration of surface charge. HPMCP and Eudragit L 100 microspheres facilitated almost complete release of papain within an hour at pH 6.0 and 6.8, respectively while Eudragit S 100 microspheres released 84.56％ papain at pH 7.4, following Higuchi kinetics. FTIR spectroscopy revealed entrapment of enzyme; PXRD & DSC indicated amorphous character and SEM showed spherical shape of microspheres. In simulated gastro-intestinal pH condition, HPMCP, Eudragit L 100 and Eudragit S 100 microspheres showed good digestion of paneer and milk protein. Thus, enteric microspheres formulations could serve as potential carrier for oral enzyme delivery. Stability studies indicated the formulations with around 5％ overage would ensure 2 years shelf life at room temperature.

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“…2D,E). κ-carrageenan beads have been used previously for immobilization and stabilization of proteins [21], [22]. In the presence of potassium ions, cross-linked κ-carrageenan forms a robust gel.…”

Section: Resultsmentioning

confidence: 99%

A Technique for High-Throughput Protein Crystallization in Ionically Cross-Linked Polysaccharide Gel Beads for X-Ray Diffraction Experiments

Sugahara

2014

PLoS ONE

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A simple technique for high-throughput protein crystallization in ionically cross-linked polysaccharide gel beads has been developed for contactless handling of crystals in X-ray crystallography. The method is designed to reduce mechanical damage to crystals caused by physical contact between crystal and mount tool and by osmotic shock during various manipulations including cryoprotection, heavy-atom derivatization, ligand soaking, and diffraction experiments. For this study, protein crystallization in alginate and κ-carrageenan gel beads was performed using six test proteins, demonstrating that proteins could be successfully crystallized in gel beads. Two complete diffraction data sets from lysozyme and ID70067 protein crystals in gel beads were collected at 100 K without removing the crystals; the results showed that the crystals had low mosaicities. In addition, crystallization of glucose isomerase was carried out in alginate gel beads in the presence of synthetic zeolite molecular sieves (MS), a hetero-epitaxic nucleant; the results demonstrated that MS can reduce excess nucleation of this protein in beads. To demonstrate heavy-atom derivatization, lysozyme crystals were successfully derivatized with K2PtBr6 within alginate gel beads. These results suggest that gel beads prevent serious damage to protein crystals during such experiments.

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Physicochemical Characterization of Papain Entrapped in Ionotropically Cross-Linked Kappa-Carrageenan Gel Beads for Stability Improvement Using Doehlert Shell Design

Cited by 43 publications

References 45 publications

Influence of Chitosan Crosslinking on Bitterness of Mefloquine Hydrochloride Microparticles Using Central Composite Design

Influence of Chitosan Crosslinking on Bitterness of Mefloquine Hydrochloride Microparticles Using Central Composite Design

Enteric Microsphere Formulations of Papain for Oral Delivery

A Technique for High-Throughput Protein Crystallization in Ionically Cross-Linked Polysaccharide Gel Beads for X-Ray Diffraction Experiments

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