PREPARATION AND CHARACTERIZATION OF MODIFIED COLORED RICE AS A GELLING CARRIER FOR BUCCAL DRUG DELIVERY SYSTEM

Authors

  • Taepin Junmahasathien
  • Sakornrat Khongkhunthien
  • Siriporn Okonogi Department of Restorative Dentistry and Periodontology, Faculty of Dentistry, Chiang Mai University, Chiang Mai 50200, Thailand

Abstract

Objective: The present study was to prepare and characterize the chemically modified rice from the colored rice grains as a gelling agent for buccal gel preparation.

Methods: The colored rice grains from two different varieties, Homnil (HN) and Kum-Doisket (KD), were compared. The chemically modified rice was prepared by etherification. The obtained modified samples were investigated for their solid structure using scanning electron microscope and X-ray diffractometer. The solubility and swelling property in water were also investigated. Rice gel bases and drug loading gels were prepared by hydration and levigation methods, respectively. The obtained gels were evaluated for rheological, adhesive, and drug release properties.

Results: The HN and KD rice varieties yielded modified rice powders with different morphology, crystallinity, aqueous solubility, and swelling characteristics. The amylose content in different rice variety significantly affected the internal crystalline structure of the rice powders and adhesive as well as rheological properties of the respectively derived gels. Rheological behavior of the colored rice gels was pseudoplastic non-Newtonian flow. The drug release property of HN and KD gels was influenced by swelling property of the gel base. Different gel properties reflected the different rice varieties used for gel preparation.

Conclusion: The variety of rice can affect the properties of the gelling agent from colored rice grains. The chemical modified colored rice grain can be feasible to be the good gelling agents in Pharmaceutical buccal gel preparation.

Keyword: Rice variety, Rice gel, buccal gel, Amylose content, Carbamide peroxide

Downloads

Download data is not yet available.

References

Zhang H, Zhang J, Streis JB. Oral mucosal drug delivery, clinical pharmacokinetics and therapeutic applications. Clin Pharmacokinet 2002;41:661-80.

Harris D, Robinson JR. Drug delivery via the mucous membranes of the oral cavity. J Pharm Sci 1992;81:1-10.

Jones DS, Medlicott NJ. Casting solvent controlled the release of chlorhexidine from ethylcellulose films prepared by solvent evaporation. Int J Pharm 1995;114:257-61.

Senel S, Ikinci G, Kas S, Yousefi-Rad A, Sargon MF, Hincal AA. Chitosan films and hydrogels of chlorhexidine gluconate for oral mucosal delivery. Int J Pharm 2000;193:197-203.

Shojaei AH, Chang RK, Guo X. Systemic drug delivery via the buccal mucosal route. J Pharm Technol 2001;25:70-81.

Dutta PK, Dutta J, Tripathi VS. Chitin and chitosan: chemistry, properties and application. J Sci Ind Res 2004;63:20-31.

Schuetz YB, Gurny R, Jordan O. A novel thermoresponsive hydrogel based on chitosan. Eur J Pharm Biopharm 2008;68:19-25.

Augst AD, Kong HJ, Mooney DJ. Alginate hydrogels as biomaterials. Macromol Biosci 2006;6:623-33.

Draget KI, Skjak-Braek G, Smidsrod O. Alginate based new materials. Int J Biol Macromol 1997;21:47-55.

Heinze T, Pfeiffer K, Liebert T, Heinze U. Effective approaches for estimating the functionalization pattern of carboxymethyl starch of different origin. Starch/Stärke 1999;51:11-6.

Bhattacharyya D, Singhal RS, Kulkarni PR. A comparative account of conditions for synthesis of sodium carboxymethyl starch from corn and amaranth starch. Carbohydr Polym 1995;27:247-53.

Clampett WS, Nguyen VN, Tran DV. The development and use of integrated crop management for rice production; proceedings of the 20th session of the International Rice Commission, FAO: Bangkok, Thailand; 2002. p. 23-6.

Xu Z, Hua N, Godber JS. Antioxidant activity of tocopherols, tocotrienols, and ç-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2¢-azobis(2-methylpropionamidine) dihydrochloride. J Agric Food Chem 2001;49:2077-81.

Sugano M, Tsuji E. Rice bran oil and cholesterol metabolism. J Nutr 1997;127:521S-4S.

Hiemori M, Koh E, Mitchell AE. Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). J Agric Food Chem 2009;57:1908-14.

Clifford MN. Anthocyanins: nature, occurrence, and dietary burden. J Sci Food Agric 2000;80:1063-72.

Oki T, Masuda M, Kobayashi M, Nishiba Y, Furuta S, Suda I, et al. Polymeric procyanidins as radical-scavenging components in red-hulled rice. J Agric Food Chem 2002;50:7524-9.

Abdel-Aal, El-Sayed M, Young JC, Rabalski I. Anthocyanin composition in black, blue, pink, purple, and red cereal grains. J Agric Food Chem 2006;54:4696-704.

Cho MH, Paik YS, Yoon HH, Hahn TR. Chemical structure of the major color component from a korean pigmented rice variety. Agric Chem Biotechnol 1996;39:304-8.

Ryu SN, Park SZ, Ho CT. High-performance liquid chromatography determination of anthocyanin pigments in some varieties of black rice. J Food Drug Anal 1998;6:729-36.

Yawadio R, Tanimori S, Morita N. Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. Food Chem 2007;101:1616-25.

Chung HS, Shin JC. Characterization of antioxidant alkaloids and phenolic acids from anthocyanin-pigmented rice (Oryza sativa cv. Heugjinjubyeo). Food Chem 2007;104:1670-7.

AOAC–association of ofï¬cial analytical chemists. Official methods of analysis of the AOAC international. 19th ed. Association of Official Analytical Chemists. Washington DC, USA; 2010.

Juliano BO. A simpliï¬ed assay for milled-rice amylose. Cereal Sci Today 1971;16:334-60.

Okonogi S, Khongkhunthien S, Jaturasitha S. Development of mucoadhesive buccal films from rice for pharmaceutical delivery systems. Drug Discoveries Ther 2014;8:262-7.

Kong XL, Bao J, Corke H. Physical properties of amaranthus starch. Food Chem 2009;113:371-6.

Sasaki T, Matsuki J. Effect of wheat starch structure on swelling power. Cereal Chem 1998;75:525-9.

Sompong R, Siebenhandl-Ehn S, Linsberger-Martin G, Berghofer E. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chem 2011;124:132-40.

Sagum R, Arcot J. Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose. Food Chem 2000;70:107-11.

Frei M, Siddhuraju P, Becker K. Studies on in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines. Food Chem 2003;83:395-402.

Keeratipibul S, Luangsakul N, Lertsatchayarn T. The effect of Thai glutinous rice cultivars, grain length and cultivating locations on the quality of rice cracker. LWT-Food Sci Technol 2008;41:1934-43.

Thumrongchote D, Suzuki T, Laohasongkram K, Chaiwanichsiri S. Properties of non-glutinous Thai rice flour: effect of rice variety. Res J Pharm Biol Chem Sci 2012;3:150-64.

Thomas R, Wan-Nadiah WA, Bhat R. Physiochemical properties, proximate composition, and cooking qualities of locally grown and imported rice varieties marketed in Penang, Malaysia. Int Food Res J 2013;20:1345-51.

Labuza TP, Hyman CR. Moisture migration and control in multi-domain foods. Trends Food Sci Tech 1998;9:47-55.

Togrul H, Arslan N. Moisture sorption behavior and thermodynamic characteristics of rice stored in a chamber under controlled humidity. Biosyst Eng 2006;95:181-95.

Neelam K, Vijay S, Lalit S. Various techniques for the modification of starch and the applications of its derivatives. Int Res J Pharm 2012;3:25-31.

Lawal OS, Lechner MD, Kulicke WM. Single and multi-step carboxymethylation of water yam (Dioscorea alata) starch: synthesis and characterization. Int J Biol Macromol 2008;42:429-35.

Tatongjai J, Lumdubwong N. Physicochemical properties and textile utilization of low-end moderate-substituted carboxymethyl rice starch with various amylose content. Carbohydr Polym 2010;81:377-84.

Cheetham NWH, Tao L. Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study. Carbohydr Polym 1998;36:277-84.

Blazek J, Gilbert EP. Effect of enzymatic hydrolysis on native starch granule structure. Biomacromol 2010;11:3275-89.

Van Soest JG, Hulleman SHD, de Wit D, Vliegenthart JFG. Crystallinity in starch bioplastics. Ind Crops Prod 1996;5:11-22.

Nuwamanya E, Baguma Y, Wembabazi E, Rubaihayo P. A comparative study of the physicochemical properties of starches from root, tuber and cereal crops. Afr J Biotechnol 2011;10:12018-30.

Singh J, Kaur L, McCarthy OJ. Factors influencing the physicochemical, morphological, thermal and rheological properties of some chemically modiï¬ed starches for food applications-a review. Food Hydrocolloids 2007;21:1-22.

Volkert B, Loth F, Lazik W, Engelhardt J. Highly substituted carboxymethyl starch. Starch 2004;56:307-14.

Hsu S, Lu S, Huang C. Viscoelastic changes of rice starch suspensions during gelatinization. J Food Sci 2000;65:215-20.

Devi RR, Jayalekshmy A, Arumughan C. Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system. Food Chem 2007;104:658-64.

Published

01-03-2016

How to Cite

Junmahasathien, T., S. Khongkhunthien, and S. Okonogi. “PREPARATION AND CHARACTERIZATION OF MODIFIED COLORED RICE AS A GELLING CARRIER FOR BUCCAL DRUG DELIVERY SYSTEM”. International Journal of Pharmacy and Pharmaceutical Sciences, vol. 8, no. 3, Mar. 2016, pp. 124-30, https://mail.innovareacademics.in/journals/index.php/ijpps/article/view/10331.

Issue

Section

Original Article(s)