A critical study of novel physically structured lipid matrices composed of a homolipid from Capra hircus and theobroma oil

Abstract

There is increasing interest in drug formulation using lipids. In this study, some physically structured lipid matrices were formulated and characterized for drug delivery applications. Lipid matrices containing a novel homolipid from Capra hircus (goat fat) and theobroma oil, at 25, 50 and 75% (w/w) concentration of the homolipid were formulated by fusion. The lipid matrices were subjected to some characterization procedures such as differential scanning calorimetry (DSC) to ascertain their supramolecular properties, small angle X-ray diffraction (SAXD), wide angle X-ray diffraction (WAXD), polarized light microscopy (PLM) and isothermal heat conduction microcalorimetry (IMC). The internal structures of some selected lipid matrices were also studied by freeze-fracture transmission electron microscopy (FFTEM). DSC results obtained indicated that goat fat has a pre-transition at 15.9 ± 0.2 °C (after 1 week) and melts completely with two detectable melting peaks at 33.0 ± 0.2 and 49.9 ± 0.1 °C, and total enthalpy of 99.9 ± 2.5 mJ/mg determined after 6 weeks of preparation. The melting enthalpy of goat fat changed after 3 weeks but remained constant after 6 weeks while the melting enthalpy of the lipid matrix containing 50% (w/w) goat fat changed after 3 and 6 weeks. An increase in lower melting peak was observed in the lipid matrix containing 25% (w/w) goat fat after 6 weeks. WAXD and SAXD of the physically structured lipid matrices showed reflections of the different pure lipids but new interferences were detected in WAXD mostly between 2 θ = 17.5° and 2 θ = 27.5°. PLM observation revealed the presence of Maltese crosses for the homolipid at 37 °C, which disappeared upon heating at 51.0 °C. PLM of the structured lipid matrix containing 25% (w/w) goat fat showed distinct crystal growth after 4 weeks among the admixtures. However, IMC studies did not reveal any change in recrystallization behaviour in this lipid matrix within 24 h. Analysis of the crystallization exotherms indicated that the lipid matrix containing 50% (w/w) goat fat showed unique crystallization kinetics and possessed the lowest Avrami exponent, while goat fat alone showed slight change within the first 45 min of isothermal crystallization. Physically structured lipid matrix containing 75% (w/w) goat fat possessed the lowest growth rate constant.