Abstract
Purpose: The prevalent types of idiopathic inflammatory bowel disease are ulcerative colitis (UC) and Crohn’s disease, which affects a large number of populations. Budesonide (BUD) is a glucocorticoid with potent anti-inflammatory activity but low systemic efficacy because of high receptor affinity and rapid diversion. To overcome low efficacy and availability, a novel BUD nano-sponges was formulated using quasi- solvent diffusion and Eudragit S-100 as polymer. It was then investigated for the effect of process variables using Box-Behnken design. Methods: The BUD Nano sponges were evaluated for particle size, particle size, polydispersity, percent drug entrapment, drug release pattern. The formulation was evaluated by an in vivo study using male Wistar rats and parameters such as clinical activity score, colon/body weight ratio (C/B ratio), macroscopic ulceration (damage score) activity were performed. Finally, histopathological examination was performed on colon tissue samples. Results: The formulation showed better efficacy and availability as compared with the available formulations of BUD, which indicates the good efficacy of the formulated nanosponges. The clinical activity score was attenuated by the formulated nanosponges in the Wistar rats. The colon to body weight ratio was significantly reduced as compared with the control formulation. The histopathology of colon treated with nanosponges showed normal structure and architecture of the colon. Conclusion: The results of the present work confirmed the utility of BUD nano-sponges as novel carriers in management IBD.
Highlights
As many investigations have reported, there is a complicated relation between fermented foods, lactic acid bacteria (LAB), and human health
LAB activity in the matrix of fermented foods and improving their growth by prebiotic compounds results in the production of bioactive molecules, which possess specific biological and physiological properties
Lactic acid bacteria (LAB) are an integral part of foods and have been present in the matrix of fermented foods as safe and functional compounds whose consumption is directly linked to health.[1]
Summary
Aziz Homayouni Rad[1] ID , Leili Aghebati Maleki[2] ID , Hossein Samadi Kafil[3] ID , Hamideh Fathi Zavoshti[4] ID , Amin Abbasi5* ID. Article info Article History: Received: 7 Jan. 2020 Revised: Feb. 2020 Accepted: Apr. 2020 epublished: 7 Nov. 2020
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
