title: Sugar cross-linked gelatin for controlled release: microspheres and disks.
abstract: The aim of the present paper was to find a 'biocompatible' means to cross-link gelatin-based pharmaceutical devices. In particular, we have studied the ability of native and oxidized mono- and di-saccharides to induce the cross-linking of gelatin. To this end, gelatin discs and gelatin microspheres were produced and their dissolution kinetics at 37 degrees C were examined. In order to find evidence of sugar-mediated cross-linking, DSC and FTIR experiments were performed. The obtained results indicated that both native and oxidized sugars resulted to different extents, in the formation of a cross-linked gelatin network able to reduce the dissolution of gelatin. These results suggest that oxidized mono- and disaccharides could be an interesting method by which to cross-link gelatin thereby reducing the risk of toxic side effects arising from the use of synthetic cross-linkers.
authors.affiliation: Department of Pharmaceutical Sciences, University of Nottingham, UK.
authors.forename: R
authors.initials: R
authors.lastname: Cortesi
authors.forename: C
authors.initials: C
authors.lastname: Nastruzzi
authors.forename: S S
authors.initials: SS
authors.lastname: Davis
mesh_terms: D001672:Biocompatible Materials / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D002241:Carbohydrates / Q000737:chemistry*; D055598:Chemical Phenomena; D002626:Chemistry, Pharmaceutical; D002627:Chemistry, Physical; D003432:Cross-Linking Reagents / Q000737:chemistry; D003692:Delayed-Action Preparations / Q000737:chemistry*; D005632:Fructose / Q000737:chemistry; D005780:Gelatin / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry; D008863:Microspheres; D010316:Particle Size; D017550:Spectroscopy, Fourier Transform Infrared; D013395:Sucrose / Q000737:chemistry
chemical_list: D001672:Biocompatible Materials; D002241:Carbohydrates; D003432:Cross-Linking Reagents; D003692:Delayed-Action Preparations; D005632:Fructose; D013395:Sucrose; D005780:Gelatin; D005947:Glucose