Effects of different cellulose derivatives on drug release mechanism studied at a preformulation stage.

As a matter of fact, in vitro dissolution is well known to be the method of choice for the pharmaceutical industry to develop effective medicines. However, many experiments must be performed all along a new product life and they represent an overcharge of work for researchers. The purpose of this paper was to assess the relevance of new parameters obtained during preformulation stage by Nuclear Magnetic Resonance (NMR) experiments to better understand drug release mechanism. This study was carried out with three cellulose derivatives currently used as carrier matrices (Microcrystalline cellulose (MCC), Hydroxypropylmethyl cellulose (HPMC) and Ethyl cellulose (EC)). Granules and tablets were produced with these three excipients (60% w/w) and theophylline as drug model (40%). On the one hand, in vitro dissolution studies were performed with the rotating paddle method displaying the different release behaviour of these three matrices (immediate release for MCC, steady release for HPMC and sustained release for EC). On the other hand, the evolution of the T2m spin-spin relaxation time in NMR experiments during granules hydration was recorded. NMR findings shore up dissolution data, both depending on interactions between the matrix and water. NMR spectroscopy appears to be a valuable tool for obtaining, at an earlier stage of drug development, more information about drug release mechanism.

Solubility and diffusion of nitrogen in maltodextrin/protein tablets.

The gas transport properties of compacted tablets consisting of an amorphous mixture of maltodextrin and sodium caseinate were studied by dissolving nitrogen gas in the tablets and then determining the gas release over time as a function of temperature and water activity. Gas was dissolved in the tablet matrix by heating the tablets under pressure, generally to temperatures above the glass transition temperature of the matrix, holding them at these conditions for a specified time and then rapidly cooling them while maintaining the external pressure. The solubility of nitrogen was found to be largely determined by the free volume of the matrix, which in turn can be influenced to some degree by thermal and pressure treatments during gas loading. At the levels of free volume studied, the dissolved nitrogen is densely packed in the free volume, the packing density being virtually independent of the externally applied pressure. Release of gas from the tablets at temperatures below the glass transition temperature is generally well described by Fickian diffusion. The effective diffusion coefficient of gas release is strongly dependent on the microstructure and porosity of the tablet matrix, and an approximate model describing the relationship between tablet structure and rate of gas release is formulated. The model is in semiquantitative agreement with the rates of gas diffusion obtained for tablets and dense granules. Owing to the structural heterogeneity and variability of the tablets and the history-dependent properties of the tablet matrix, the effective diffusion coefficients of gas release from the tablets showed a relatively large spread. The temperature dependence of diffusional release follows an Arrhenius relation below the glass transition temperature. This allows the prediction of the nitrogen retention in the tablets as function of time, temperature and pressure.

Reaction rate modeling in cryoconcentrated solutions: alkaline phosphatase catalyzed DNPP hydrolysis.

The hydrolysis of disodium p-nitrophenyl phosphate catalyzed by alkaline phosphatase was chosen as a model to study the kinetics of changes in frozen food products. The initial reaction rate was determined in concentrated sucrose solutions down to -24 degrees C, and the enzymatic characteristics K(M) and V(max) were calculated. The experimental data were compared to the kinetics predicted by assuming that the reaction was viscosity dependent. Indeed, an analysis of the enzymatic reaction demonstrated that both the diffusion of the substrate and the flexibility of the enzyme segments were controlled by the high viscosity of the media. When the temperature was too low for the viscosity to be measured simply, the Williams-Landel-Ferry equation was used to predict the viscosity, taking, as reference temperature, the glass transition temperature (T(g)) corresponding to the concentration of the freeze-concentrated phase at the test temperature. Predicted values of the reaction rate were very close to the experimental ones in the studied temperature range.

Rotational and translational mobility of small molecules in sucrose plus polysaccharide solutions.

The effect of different polysaccharides on the rotational (D(rot)) and translational diffusion (D(trans)) coefficients of small molecules in concentrated systems (sucrose solutions) was investigated. Dextran (1 or 10% w/w) with different molecular masses (from 10(4) to 2 x 10(6) Da), gum arabic, or pullulan was added to solutions of sucrose (57.5% w/w). Viscosity measurements of the diffusion medium studied (sucrose and sucrose plus polysaccharide) were made using a Rheometric Scientific viscometer in a temperature range from 20 to -10 degrees C. The rotational mobility of nitroxide radicals (Tempol) dispersed in the concentrated systems was measured by electron spin resonance. The translational diffusion coefficient of fluorescein was determined by the fluorescence recovery after photobleaching method. The studied temperature range for the latter two techniques was from 20 to -16 degrees C. For these conditions of concentration and temperature, there was no ice formation in the samples. No effect of the molecular mass of dextran on D(rot) and D(trans) was observed when solutions with the same dry matter content were compared. Only pullulan and gum arabic, at 10%, had a significant effect on D(trans)( )()of fluorescein. Temperature and total dry matter content were observed to be the most important factors controlling D(rot) and D(trans) in these concentrated systems.

Effect of sucrose on the thermomechanical behavior of concentrated wheat and waxy corn starch-water preparations.

The rheological behavior of concentrated starch preparations from two different origins (wheat and waxy corn) was studied in the presence of sucrose by dynamic mechanical thermal analysis (DMTA). Moisture contents ranged from 30 to 60% (w/w wsb), and samples contained 0, 10, or 20 g of sucrose for 100 g of the starch-water mixture. The storage modulus (G') changes during heating depended strongly on water content (in the moisture range studied), and the importance of these variations was dependent upon the starch type. Sucrose addition resulted in a shift to higher temperatures of the increase in G' during heating. Differential scanning calorimetry (DSC) and electron-spin resonance (ESR) analyses were performed in parallel in order to relate the viscoelastic changes to water migrations and to structural disorganization of starch. Sucrose was found to increase the gelatinization temperature and enthalpy of both starches, implying a stabilization of the granular structure during heating. The sugar-water interactions do not appear to be the only way by which sucrose delays starch gelatinization. The obtained results suggest that sugar-starch interactions in the amorphous and/or the crystalline regions of the starch granules should be envisaged.

Alterations of lipoprotein fluidity by non-esterified fatty acids known to affect cholesteryl ester transfer protein activity. An electron spin resonance study.

The aim of the present study was to investigate the effect of saturated, monounsaturated and polyunsaturated non-esterified fatty acids (NEFA) on lipoprotein fluidity by using the electron spin resonance (ESR) method. The fluidity of the lipid phase of lipoproteins was evaluated by calculating from ESR spectra the S parameter of three different positional isomers of spin-labeled stearic acid incorporated into the lipoprotein. In non-enriched lipoproteins, S values were higher in high-density lipoprotein 3 (HDL3) than in low-density lipoprotein (LDL) indicating that the surface of HDL3 was more ordered. Prior incubation of lipoprotein particles with NEFA significantly reduced S values, indicating an increased lipoprotein fluidity as compared with non-supplemented homologous samples. In NEFA-enriched lipoproteins, the modifications in fluidity were shown to be dependent on the structure of the NEFA acyl carbon chains. Medium-chain fatty acids [lauric (12:0) and myristic (14:0) acids] appeared to be better fluidizing molecules as compared with both shorter [octanoic (8:0) and decanoic (10:0) acids] and longer [palmitic (16:0) and stearic (18:0) acids] homologues. In addition, introducing at least one double bond in the acyl carbon chain significantly increased the ability of NEFA to reduce S as compared with saturated homologues. In both LDL and HDL3, the extent of the modifications of the molecular mobility at the lipoprotein surface was dependent on the final NEFA/lipoprotein ratio. In conclusion, these results suggest that the ability of NEFA to modulate the activity of the cholesteryl ester transfer protein might relate in part to alterations in fluidity at the lipoprotein surface.

Molecular flexibility in wheat gluten proteins submitted to heating.

Prolamin proteins are responsible for the network that gives wheat dough its viscoelastic properties. Non-prolamin depleted gluten was prepared under conditions that preserve its functionality. Electron Spin Resonance (ESR) was used to provide information about the dynamics of the protein at temperatures between 5 and 90 degrees C by specific spin labelling of its cysteine residues. The spectra were of a composite type, resulting from at least two populations of spin labels largely differing in molecular mobility. The correlation time of the less mobile nitroxide radicals was determined by saturation transfer ESR. Upon heating there was a transfer from the slow to the fast moving population of radicals, and an increase of mobility of this last catagory that followed the Arrhenius law. The effect of temperature on molecular flexibility was reversible. This was not the case for purified, polymerised glutenin subunits extracted from gluten. Urea created similar modifications on gluten as heat.

Influence of water on the mobility of small molecules dispersed in a polymeric system.

The rotational mobility of paramagnetic solutes dispersed in partially hydrated macromolecules (proteins, polysaccharides, synthetic polymers) was measured using Electron Spin Resonance. A critical minimum amount of water was observed to be necessary for these molecules to reach a level of mobility of the same order as in dilute solutions. This amount of water depended on the size of the diffusing solute and on the microporosity of the macromolecule. Above this critical moisture range, a progressive increase of the proportion of mobile solute occurred over a hydration range determined by the size of the diffusing solute. At the same time, the rotational diffusivity of the mobile solute increased linearly with water content. The mobilization pattern of spin-labelled side chains of caseinates was observed to be similar to that of the solute. Results are discussed with reference to free volume theory.

Factors influencing changes in moisture content during storage of freeze-dried vaccines in vials.

Previous studies have demonstrated that the water content of freeze-dried vaccines increases during storage. The reasons for these variations in water content are discussed in this paper. Different possible mechanisms have been considered: microleakages at the closure sealing point, water vapour transfer through the closure (permeation, loss and uptake of water by the stopper). Several types of vials and closures were studied, under different conditions of storage. Regardless of the vial form selected, the probability of microleakages was low. The stopper would seem to play an important role in the water transfer mechanisms. The moisture content of the stopper determines its equilibrium relative humidity (ERH) and whether there will be moisture transfer between the stopper and the vial contents and between the stopper and the storage atmosphere.

Temperature-induced phase change in a fat. A study by electron spin resonance.

Electron Spin Resonance, Differential Scanning Calorimetry and rheological techniques have been used to study the physical changes induced by temperature in lard and in the solid and liquid fractions obtained by fractionation of lard at 15 C. The mobilization process of a C18 fatty acid nitroxide derivative dispersed in the molten fat has been observed in the temperature range -50 to +70C. The mobilization of the probe seemed to be concomitant with the melting of the low melting point glycerides. Above this temperature, all the probes were in the liquid phase and their mobility reflected the viscosity of their liquid environment, or the viscosity of the bulk fat when crystal was no longer present. Probe mobility was temperature dependent, and it was identical for the three fats at the same temperature, despite their different triglyceride compositions.

Conformational study of purified epoxide hydrolase from rat liver.

Hepatic epoxide hydrolase (EC 3.3.2.3) was purified from phenobarbital-treated rats by ion-exchange chromatography followed by hydrophobic chromatography. The enzyme had a specific activity of 300--400 nmol min-1 mg-1 protein with benzo[a]pyrene-4,5-oxide as the substrate. Circular dichroism (CD) spectra of the purified enzyme gave two negative bands, centered at 210 nm and 222 nm, respectively. The mean residue ellipticity at 222 nm was 12,9000 deg X cm(2) X dmol(-1), which indicated the presence of about 35% alpha-helical structures. Sodium dodecyl sulfate (SDS) greatly affected the shape of the CD spectra, which were gradually shifted to the blue. This suggested a decrease in the aggregation state of the protein. Electrostatic interactions were important in the organization of the enzyme structure since the conformation was stable between pH 7.4 and pH 10. At pH-values 5.0, 6.0 and 12.0, the CD bands underwent considerable changes in both amplitude and shape. Moreover there was a good correlation between the optimal pH range of the epoxide hydrolase activity and the organization state of the protein. After membrane reconstitution with liposomes, the conformation of the enzyme was not significantly modified by the presence of dimyristoyl L-alpha-phosphatidylcholine or other phospholipids. This constancy was obtained over a wide range of molar ratios of phospholipids to protein (0--500). However, phospholipids did increase the thermal stability of the enzyme. Fluorescence measurements of diphenylhexatriene (DPH) bound to dimyristoyl L-alpha-phosphatidylcholine indicated that addition of epoxide hydrolase modified the thermal transition of the lipid phase. On the other hand, electron paramagnetic resonance (EPR) signals of the nitroxide-labelled fatty acid, 2-(14-carboxy-tetradecyl)-2-ethyl-4,4-dimethyl-3,3,-oxazolidiny-oxyl, bound to the phospholipid, indicated that the presence of the protein decreased by about 53% the correlation time of the label, suggesting that its motion had increased. In conclusion, phospholipid-epoxide hydrolase interactions enhanced the fluidity of dimyristoyl L-alpha-phosphatidylcholine liposomes without changing the secondary structure of the enzyme. Electrostatic interactions also played an important role in the conformational stability of the protein.