Physical properties of griseofulvin-lipid nanoparticles in suspension and their novel interaction mechanism with saccharide during freeze-drying

• Published in: European journal of pharmaceutics and biopharmaceutics Vol. 74; no. 3; pp. 461 - 466
• Main Authors: Kamiya, Seitaro, Kurita, Takurou, Miyagishima, Atsuo, Itai, Shigeru, Arakawa, Masayuki
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.03.2010; Elsevier
• Subjects: Amorphous; Biological and medical sciences; Chemical Phenomena; Crystal lattice; Crystallization; Drug Carriers - chemistry; Drug Compounding; Drug Stability; Freeze Drying; Fructose - chemistry; General pharmacology; Griseofulvin - administration & dosage; Lactose - chemistry; Lipids - chemistry; Mannose - chemistry; Medical sciences; Monosaccharides - chemistry; Nanoparticles; Nanoparticles - chemistry; Oligosaccharides - chemistry; Particle Size; Pharmaceutical technology. Pharmaceutical industry; Pharmacology. Drug treatments; Powder Diffraction; Powder X-ray diffraction; Raffinose - chemistry; Saccharide; Suspensions; X-Ray Diffraction; Nanoparticles; Saccharide; Amorphous; Crystal lattice; Freeze-drying; Powder X-ray diffraction; Freeze drying; Pharmaceutical technology; Nanoparticle; Interaction; Lipids; Suspension; Griseofulvin; X ray diffraction; Physical properties; Spiran; Powder; Antibiotic; Antifungal agent; Dosage form; Microparticle; Mechanism of action
• ISSN: 0939-6411; 1873-3441
• DOI: 10.1016/j.ejpb.2009.12.004

Size reduction of drug particles to the nanoscale is important in improving the dissolution rate of poorly water-soluble drugs. The aim of this study was to investigate the physicochemical properties of griseofulvin (GF)-lipid nanoparticles and the interactions between GF-lipid nanoparticles and various saccharides during freeze-drying. The phase transition temperature of the GF-lipid nanoparticle suspension was 56.8 °C, whereas that of the lipid nanoparticle suspension alone was 57.9 °C, indicating that the GF crystals were incorporated into the lipid phase. The mean particle size of a rehydrated suspension of xylose-containing freeze-dried GF-lipid nanoparticles was about 220 nm. However, the mean particle size on the rehydration of nanoparticles containing mannose (monosaccharide), fructose (disaccharide), lactose (disaccharide), or raffinose (trisaccharide) was about 60 nm, suggesting that these saccharides prevented aggregation during the freeze-drying process. Powder X-ray diffraction revealed that xylose existed in the crystalline state in the freeze-dried nanoparticles, whereas the other saccharides existed in amorphous states. Thus, the crystallization of the saccharide was found to be strongly correlated with the aggregation property of the nanoparticles. In the case of freeze-dried xylose, the nanoparticles were squeezed out as the saccharine crystal lattice arranged itself regularly. Then, the ejected nanoparticles were aggregated. In contrast, in the case of the other freeze-dried saccharide, the saccharide remained incorporated with the GF-lipid nanoparticles because its crystal lattice was arranged irregularly. Thus, the particle size was maintained.