Effect of microfluidization parameters on the physical properties of PEG-PLGA nanoparticles prepared using high pressure microfluidization

被引:11
|
作者
Sani, Shabnam N. [2 ,3 ]
Das, Nandita G. [1 ]
Das, Sudip K. [1 ]
机构
[1] Butler Univ, Dept Pharmaceut Sci, Indianapolis, IN 46208 USA
[2] Idaho State Univ, Dept Pharmaceut Sci, Pocatello, ID 83209 USA
[3] Coll Pharm & Hlth Sci, Dept Pharmaceut Sci, Boston, MA USA
关键词
Nanoparticle; microfluidization; poly(ethylene glycol) grafted poly(lactide-co-glycolide) (PEG-PLGA); ethyl acetate; SOLVENT EVAPORATION METHOD; POLY(LACTIDE-CO-GLYCOLIDE) NANOSPHERES; ETHYL-ACETATE; MICROSPHERES; RELEASE; HOMOGENIZATION; MICROPARTICLES; PACLITAXEL;
D O I
10.1080/02652040802500655
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The objective of this work was to develop uniformly distributed poly(ethylene glycol) grafted poly(lactide-co-glycolide) (PEG-PLGA) nanoparticles of mean size range similar to 100-200nm using ethyl acetate as the solvent. In the multiple emulsion solvent evaporation method a high pressure microfluidization process was adopted to produce the W/O/W multiple emulsion. Non-toxic ethyl acetate was used to solubilize PEG-PLGA. The mean size of nanoparticles obtained was less than 180 nm. The particle size and size distribution were dependent on the microfluidization conditions applied. Mean particle size steadily increased from 121nm at three passes to 172nm at 20 passes of the microfluidizer, indicating that over-processing may be detrimental to PEG-PLGA nanoparticles prepared using this technique. There was no significant alteration of the PEG-PLGA matrix, as evidenced from the differential scanning calorimetric studies.
引用
收藏
页码:556 / 561
页数:6
相关论文
共 50 条
  • [21] Effect of high-pressure microfluidization on the structure of cassava starch granule
    Kasemwong, Kittiwut
    Ruktanonchai, Uracha Rungsardthong
    Srinuanchai, Wanwisa
    Itthisoponkul, Teerarat
    Sriroth, Klanarong
    STARCH-STARKE, 2011, 63 (03): : 160 - 170
  • [22] Effect of dynamic high-pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose
    Tu, Zongcai
    Yin, Yuebin
    Wang, Hui
    Liu, Guangxian
    Chen, Lili
    Zhang, Peng
    Kou, Yu
    Zhang, Lan
    STARCH-STARKE, 2013, 65 (5-6): : 390 - 397
  • [23] Founctional properties of wheat gluten influenced by dynamic high pressure microfluidization treatment
    Liu, G.-Q., 1600, South China University of Technology, Guangzhou, 510640, China (29):
  • [24] Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue
    Zongcai Tu
    Lili Chen
    Hui Wang
    Chuanying Ruan
    Lu Zhang
    Yu Kou
    Journal of Food Science and Technology, 2014, 51 : 3285 - 3292
  • [25] Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice
    Abliz, Arzigul
    Liu, Jinfang
    Mao, Like
    Yuan, Fang
    Gao, Yanxiang
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 135
  • [26] The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin
    Liu, Wei
    Zhang, Zhao-Qin
    Liu, Cheng-Mei
    Xie, Ming-Yong
    Tu, Zong-Cai
    Liu, Jian-Hua
    Liang, Rui-Hong
    FOOD CHEMISTRY, 2010, 123 (03) : 616 - 621
  • [27] Effect of high pressure microfluidization on secondary structure of wheat gluten in different solvents
    Fang, Zhaoxi
    Yan, Naijun
    Liu, Guoqin
    ADVANCES IN CHEMICAL ENGINEERING III, PTS 1-4, 2013, 781-784 : 770 - 773
  • [28] Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue
    Tu, Zongcai
    Chen, Lili
    Wang, Hui
    Ruan, Chuanying
    Zhang, Lu
    Kou, Yu
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014, 51 (11): : 3285 - 3292
  • [29] AGFD 115-Effect of high-pressure microfluidization on the functional properties of soy protein isolate
    Tu, Zongcai
    Wang, Jingqin
    Liu, ChengMei
    Ruan, Roger
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2007, 234
  • [30] The effect of high pressure microfluidization on the structure and length distribution of whey protein fibrils
    Oboroceanu, Daniela
    Wang, Lizhe
    Kroes-Nijboer, Ardy
    Brodkorb, Andre
    Venema, Paul
    Magner, Edmond
    Auty, Mark A. E.
    INTERNATIONAL DAIRY JOURNAL, 2011, 21 (10) : 823 - 830