In vitro measurements of mucoadhesive properties of six types of pectin.
The objective of this study was to measure and compare the specific- and general mucin interaction of six pectin types from three manufacturers, differing mainly in the degree of methoxylation and degree of amidation. Mucoadhesive properties were measured using a texture analyzer. It was found that an intermediate degree of methoxylation (35 and 36%) improved the specific mucin interaction. Amidation did not increase mucin interaction. Samples from different manufacturers did not alter these conclusions. This study indicates that the general classification of pectin as a poor mucoadhesive, without differentiating between the amount and type of substituents, probably is an oversimplification.
Hagesaether
Ellen
E
Department of Pharmacy, School of Pharmacy, University of Oslo, Blindern, Oslo, Norway. ellen.hagesather@farmasi.uio.no
Sande
Sverre Arne
SA
D000268:Adhesiveness; D000464:Alginates / Q000737:chemistry; D000818:Animals; D002626:Chemistry, Pharmaceutical; D002957:Citrus / Q000737:chemistry; D005752:Gastric Mucins / Q000187:drug effects / Q000378:metabolism*; D005753:Gastric Mucosa / Q000378:metabolism; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006860:Hydrogen Bonding; D008970:Molecular Weight; D009391:Nephelometry and Turbidimetry; D010368:Pectins / Q000737:chemistry* / Q000302:isolation & purification; D013329:Structure-Activity Relationship; D013552:Swine; D014783:Viscosity
D000464:Alginates; D005752:Gastric Mucins; D006603:Hexuronic Acids; D010368:Pectins; D020723:Glucuronic Acid