pectins and betadex

Topics: Adsorption; beta-Cyclodextrins; Bile Acids and Salts; Cholesterol; Kinetics; Pectins; Sodium Cholate; Water Pollutants, Chemical

The effect of two water-soluble polymers: pectin and polyvinylpyrrolidone in combination with beta-cyclodextrin, on the dissolution, bioavailability and cysticidal efficacy of albendazole was evaluated using a commercial suspension as reference product. The dissolution of the albendazole-beta-cyclodextrin-pectin formulation was slow and incomplete (44.7%). No statistical differences in C(max) and AUC were found between this formulation and the reference. Also its cysticidal efficacy (33%) was similar to the reference (38%). The albendazole-beta-cyclodextrin-polyvinylpyrrolidone formulation exhibited the highest dissolution rate (78.5%) and its bioavailability was also significantly increased (2.3-fold). In addition, the cysticidal activity of this formulation (83%) was greater than a commercial suspension. Our results suggest that the ternary system of albendazole-beta-cyclodextrin-polyvinylpyrrolidone could be a potential alternative for the treatment of systemic helmintic diseases and it is worth to continue its preclinical evaluation.

Topics: Albendazole; Animals; Anticestodal Agents; beta-Cyclodextrins; Male; Mice; Mice, Inbred BALB C; Pectins; Rats; Rats, Wistar; Taenia

The present work studies the inhibition of aggregation of α-amylase and procyanidin fractions by different polysaccharides (arabic gum, β-cyclodextrin, and pectins). Several analytical approaches, namely, fluorescence quenching, nephelometry, and dynamic light scattering (DLS), were used. In general, nephelometry showed that the presence of the polysaccharides in solution reduced the formation of insoluble aggregates. The fluorescence quenching measurements showed two effects: arabic gum and β-cyclodextrin reduce the quenching effect of procyanidin fractions on α-amylase fluorescence, whereas pectins do not affect the quenching of α-amylase fluorescence by procyanidin fractions. DLS measurements have revealed that the polysaccharides studied induce a decrease in aggregates size, which probably is due to the formation of smaller aggregates resulting from the disruption and reorganization of the procyanidin fractions/α-amylase aggregates. Overall, the results obtained for arabic gum and β-cyclodextrin strongly suggest that the main mechanism by which these two compounds inhibit protein/polyphenol aggregation is by molecular association between these polysaccharides and polyphenols, competing with protein aggregation. In the case of pectins, the results obtained provide evidence that the main mechanism by which they reduce protein/polyphenol aggregation is by forming a protein/polyphenol/polysaccharide complex, enhancing its solubility in aqueous medium.

Topics: alpha-Amylases; beta-Cyclodextrins; Enzyme Inhibitors; Grape Seed Extract; Gum Arabic; Pectins; Polysaccharides; Proanthocyanidins; Solubility; Solutions; Spectrometry, Fluorescence