Title of article :
New sucrose cocoate based vesicles: Preparation characterization and skin permeation studies
Author/Authors :
Tavano، نويسنده , , Lorena and Muzzalupo، نويسنده , , Rita and Cassano، نويسنده , , Roberta and Trombino، نويسنده , , Sonia and Ferrarelli، نويسنده , , Teresa and Picci، نويسنده , , Nevio، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2010
Pages :
4
From page :
319
To page :
322
Abstract :
A commercial sucrose cocoate surfactant was used to obtain a new vesicular system for transdermal drug delivery. The preparation, the dimensional and morphological characterizations and the skin permeation profile of these new niosomes were evaluated. Moreover we studied the possible employment of mixture of sucrose cocoate and cholesterol at different weigh ratios for the vesicles preparation and we analyzed the influence of cholesterol on niosomes properties. Diclofenac and Sulfadiazine were used as model drugs. s suggest that sucrose cocoate was able to form vesicles in the presence or not of cholesterol and the addition of cholesterol leads to a variation of size: larger vesicles were obtained in the absence of cholesterol both in empty and drug-loaded niosomes. All vesicles were spherical and regular in shape. ro skin permeation profiles were significantly higher than the free drug solution, indicating the favourable relations between skin and niosomes. The faster release of the drug was found for niosomes with no cholesterol or with a reduced amount of this membrane additive, in particular the optimal formulation was that in which the cholesterol content was about 27 wt% of total lipid amount: probably this value is a good compromise between the membrane stability and its deformation capacity, allowing a higher drug permeation across the skin.
Keywords :
Sucrose cocoate , Diclofenac , Niosomes , Skin permeation , Sulfadiazine
Journal title :
Colloids and Surfaces B Biointerfaces
Serial Year :
2010
Journal title :
Colloids and Surfaces B Biointerfaces
Record number :
1970851
Link To Document :
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