Fabrication, characterization and transdermal properties of double cross-linked gel beads with 4-n-butylresorcinol
In this paper, sodium alginate (SA) -agarose double cross-linked gel beads were prepared to improve the solubility of 4-n-butylresorcinol and to reduce skin irritation. The wrappage material suitable for 4-nBR gel beads was SA-agarose double cross-linking material, and the internal inclusions were i...
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| Language: | English |
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Elsevier
2024-12-01
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| Series: | European Journal of Medicinal Chemistry Reports |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772417424001043 |
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| author | Faxin Zhang Mengsi Yin Wanhui Shao Xinyi Li Hongmen Ren Xianglong Wang Mengju Xu Qianchan Pang Yan Cheng Jianjun Xue Haijie Hu Mingyuan Li |
| author_facet | Faxin Zhang Mengsi Yin Wanhui Shao Xinyi Li Hongmen Ren Xianglong Wang Mengju Xu Qianchan Pang Yan Cheng Jianjun Xue Haijie Hu Mingyuan Li |
| author_sort | Faxin Zhang |
| collection | DOAJ |
| description | In this paper, sodium alginate (SA) -agarose double cross-linked gel beads were prepared to improve the solubility of 4-n-butylresorcinol and to reduce skin irritation. The wrappage material suitable for 4-nBR gel beads was SA-agarose double cross-linking material, and the internal inclusions were in the form of 4-n-butylresorcinol nanoemulsions (4-nBR NEs). Under the orthogonal fluorescence microscope, it was observed that the gel beads were spherical in shape, with smooth and rounded surfaces and permeable interiors. The encapsulation rate of the gel beads was 84.37 ± 3.56 %, and the average diameter was 1.93 ± 0.21 mm. Scanning electron microscopy showed that the gel beads were spherical in shape. The cumulative leakage rate of the gel beads on the 35 th day was 4.72 ± 0.06 %, suggesting that the gel beads encapsulated 4-butylresorcinol to good effect and with high stability. This proves that the gel beads wrapped with 4-nBR are highly effective and stable. In vitro skin permeability assessment verified the good skin permeability of nanoemulsions (NEs). |
| format | Article |
| id | doaj-art-0a4df3a362dc45f38b55fd79639cc675 |
| institution | OA Journals |
| issn | 2772-4174 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | European Journal of Medicinal Chemistry Reports |
| spelling | doaj-art-0a4df3a362dc45f38b55fd79639cc6752025-08-20T02:19:30ZengElsevierEuropean Journal of Medicinal Chemistry Reports2772-41742024-12-011210023210.1016/j.ejmcr.2024.100232Fabrication, characterization and transdermal properties of double cross-linked gel beads with 4-n-butylresorcinolFaxin Zhang0Mengsi Yin1Wanhui Shao2Xinyi Li3Hongmen Ren4Xianglong Wang5Mengju Xu6Qianchan Pang7Yan Cheng8Jianjun Xue9Haijie Hu10Mingyuan Li11China International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Tianjin International Cooperation Research Centre of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, ChinaChina International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Tianjin International Cooperation Research Centre of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, ChinaChina International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Tianjin International Cooperation Research Centre of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, ChinaChina International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Tianjin International Cooperation Research Centre of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, ChinaChina International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Tianjin International Cooperation Research Centre of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, ChinaChina International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Tianjin International Cooperation Research Centre of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, ChinaChina International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Tianjin International Cooperation Research Centre of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, ChinaChina International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Tianjin International Cooperation Research Centre of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, ChinaChina International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Tianjin International Cooperation Research Centre of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, ChinaDepartment of Pharmacology, School of Basic Medicine, Jining Medical University, Jining, Shandong, 272000, China; Corresponding author.China International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Tianjin International Cooperation Research Centre of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China; Corresponding author.China International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, Tianjin International Cooperation Research Centre of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China; Corresponding author.In this paper, sodium alginate (SA) -agarose double cross-linked gel beads were prepared to improve the solubility of 4-n-butylresorcinol and to reduce skin irritation. The wrappage material suitable for 4-nBR gel beads was SA-agarose double cross-linking material, and the internal inclusions were in the form of 4-n-butylresorcinol nanoemulsions (4-nBR NEs). Under the orthogonal fluorescence microscope, it was observed that the gel beads were spherical in shape, with smooth and rounded surfaces and permeable interiors. The encapsulation rate of the gel beads was 84.37 ± 3.56 %, and the average diameter was 1.93 ± 0.21 mm. Scanning electron microscopy showed that the gel beads were spherical in shape. The cumulative leakage rate of the gel beads on the 35 th day was 4.72 ± 0.06 %, suggesting that the gel beads encapsulated 4-butylresorcinol to good effect and with high stability. This proves that the gel beads wrapped with 4-nBR are highly effective and stable. In vitro skin permeability assessment verified the good skin permeability of nanoemulsions (NEs).http://www.sciencedirect.com/science/article/pii/S2772417424001043Nanoemulsions4-n-butylresorcinolGel beadsDouble cross-linkStability |
| spellingShingle | Faxin Zhang Mengsi Yin Wanhui Shao Xinyi Li Hongmen Ren Xianglong Wang Mengju Xu Qianchan Pang Yan Cheng Jianjun Xue Haijie Hu Mingyuan Li Fabrication, characterization and transdermal properties of double cross-linked gel beads with 4-n-butylresorcinol European Journal of Medicinal Chemistry Reports Nanoemulsions 4-n-butylresorcinol Gel beads Double cross-link Stability |
| title | Fabrication, characterization and transdermal properties of double cross-linked gel beads with 4-n-butylresorcinol |
| title_full | Fabrication, characterization and transdermal properties of double cross-linked gel beads with 4-n-butylresorcinol |
| title_fullStr | Fabrication, characterization and transdermal properties of double cross-linked gel beads with 4-n-butylresorcinol |
| title_full_unstemmed | Fabrication, characterization and transdermal properties of double cross-linked gel beads with 4-n-butylresorcinol |
| title_short | Fabrication, characterization and transdermal properties of double cross-linked gel beads with 4-n-butylresorcinol |
| title_sort | fabrication characterization and transdermal properties of double cross linked gel beads with 4 n butylresorcinol |
| topic | Nanoemulsions 4-n-butylresorcinol Gel beads Double cross-link Stability |
| url | http://www.sciencedirect.com/science/article/pii/S2772417424001043 |
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