Development of the Composition of the Biopolymer Base for Nasal Gel

Drug Res (Stuttg). 2020 Feb;70(2-03):97-100. doi: 10.1055/a-1070-9052. Epub 2020 Jan 22.

Abstract

In many cases the nasal cavity is the gateway for the infection; it necessitates the development of a drug for nasal administration with antiviral, adsorptive and protective properties. Gels were chosen as an optimal dosage form. The study is aimed at studying the properties of biopolymer gelling agents and determining the composition of the future dosage form.

Materials and methods: Gel samples with 3, 4 and 5% concentrations were prepared using the following gelling agents: sodium alginate Protanal CR8223, Protanal CR8133, Manucol LKХ (FMC BioPolymer) and xanthan gum GrinstedXanthan (DuPontDanisco), Xanthural 180 (CP Kelco). Adsorption and osmotic activity, bioadhesion and thermostability of the samples were determined.

Results: Basing on the totality of the obtained results, 3 compositions prospective for the dosage form development were selected: xanthan gums (particle size 180pm) from various manufacturers: Grinsted Xanthan 3 and 4% concentrations, Xanthural 180 5% concentration. These compositions possess high adsorption activity (25.06; 21.35; 20.6 g respectively), optimal osmotic activity (155, 171, 100%) and have significant bioadhesion (28.4421; 22.7237; 30.2835 N) that allows the drug to stay in the nasal cavity for a long period of time. All selected compositions demonstrated good high-temperature stability.

Conclusion: The obtained data shows prospects of applying the samples for the development of nasal gel with an immunobiological substance.

Publication types

  • Comparative Study

MeSH terms

  • Adhesiveness
  • Administration, Intranasal
  • Adsorption
  • Biopolymers / chemistry*
  • Chemistry, Pharmaceutical
  • Drug Stability
  • Excipients / chemistry*
  • Gels
  • Hot Temperature
  • Nasal Cavity / metabolism
  • Osmosis
  • Particle Size
  • Polysaccharides, Bacterial / chemistry*

Substances

  • Biopolymers
  • Excipients
  • Gels
  • Polysaccharides, Bacterial
  • xanthan gum