Pharmacokinetic Characteristics of Capsaicin-Loaded Nanoemulsions Fabricated with Alginate and Chitosan

详细信息    查看全文

• 作者：Ah Young Choi ; Chong-Tai Kim ; Hee Yoon Park ; Han Oll Kim ; Na Ra Lee ; Kyung Eun Lee ; Hye Sun Gwak
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2013
• 出版时间：March 6, 2013
• 年：2013
• 卷：61
• 期：9
• 页码：2096-2102
• 全文大小：266K
• 年卷期：v.61,no.9(March 6, 2013)
• ISSN：1520-5118

文摘

Nanotechnologies are being employed to enhance the stability and oral bioavailability of lipophilic substances, such as capsaicin. This study aimed to examine the pharmacokinetic properties of the formulated capsaicin-loaded nanoemulsions. A pharmacokinetic study was carried out using double-layer nanoemulsions fabricated with alginate and chitosan polymers and triple-layer nanoemulsions fabricated with chitosan/alginate polymers. Capsaicin nanoemulsions and capsaicin control (oleoresin capsicum) were administered to the rat at a dose of 10 mg/kg. A statistically significant difference was found in the area under the curve from time zero to time infinity (AUC_inf) among formulations (p < 0.01). In comparison to the control group, the relative bioavailability of formulated nanoemulsions was up to 131.7. The AUC_inf increased in a nano-size-dependent manner; as nano size decreased, AUC_inf increased. IN comparison to the double-layer nanoemulsions, the triple-layer nanoemulsion showed a significantly increased volume of distribution, resulting in the increased clearance and decreased AUC_inf. It was concluded that the formulated nanoemulsions could significantly enhance the bioavailabilty of capsaicin.
<h4>Keywords: h4> Nanoemulsions; capsaicin; pharmacokinetic; bioavailability; polymers