Up to now, the delivery system of protein therapeutic is via parenteral route due to the poor characteristic of this molecule like poor chemical and physical stability. Its instability in the GI environment lead to the difficulty of oral administration of protein therapeutic.
Microencapsulation technique is one approches has been developed to formulate protein therapeutic with improved stability and acceptability. The aim of this study is to develop formulation of protein therapeutic for oral route of administration. Papain was used as a model of protein. Microencapsulation of papain was prepared with CaCl2 crosslinked sodium alginate. Various factors such as stirring speed, sodium alginate concentration (1 %
and 1,5 %), and CaCl2 concentration (0,1 M and 0,15 M) were studied. The characteristic microcapsule included particle size and particle size distribution, particle morphology, percentage of entrapment, and the release profile of papain from microcapsule. Various factors studied during development of microencapsulation process influenced the characteristic of papain microcapsule. The optimum formula resulted in good characteristic of papain microcapsule was using 1% sodium alginate, 0,15 M CaCl2 and stirring speed of 300 rpm. Chemical reaction between sodium alginate and CaCl2 resulted in alginate cross
linked is capable to encapsulate protein forming bead alginate microcapsule. CaCl2 crosslinked alginate microcapsule retained the release of papain in simulation of gastric fluid and released papain in simulation of intestinal fluid. We conclude, therefore, alginate
crosslinked microcapsule is a promising approach to formulate protein for oral route of administration.
Microencapsulation technique is one approches has been developed to formulate protein therapeutic with improved stability and acceptability. The aim of this study is to develop formulation of protein therapeutic for oral route of administration. Papain was used as a model of protein. Microencapsulation of papain was prepared with CaCl2 crosslinked sodium alginate. Various factors such as stirring speed, sodium alginate concentration (1 %
and 1,5 %), and CaCl2 concentration (0,1 M and 0,15 M) were studied. The characteristic microcapsule included particle size and particle size distribution, particle morphology, percentage of entrapment, and the release profile of papain from microcapsule. Various factors studied during development of microencapsulation process influenced the characteristic of papain microcapsule. The optimum formula resulted in good characteristic of papain microcapsule was using 1% sodium alginate, 0,15 M CaCl2 and stirring speed of 300 rpm. Chemical reaction between sodium alginate and CaCl2 resulted in alginate cross
linked is capable to encapsulate protein forming bead alginate microcapsule. CaCl2 crosslinked alginate microcapsule retained the release of papain in simulation of gastric fluid and released papain in simulation of intestinal fluid. We conclude, therefore, alginate
crosslinked microcapsule is a promising approach to formulate protein for oral route of administration.
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