4.4 Article

Preparation and evaluation of wound healing activity of phytosomes of crocetin from Nyctanthes arbor-tristis in rats

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DOI: 10.1016/j.jtcme.2021.10.002

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Excision wound; Incision wound; Apocarotenoid; Tensile strength; Hydroxyproline; Antioxidant

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The study found that encapsulating crocetin into vesicles can increase its stability and has good wound healing activity.
Background and aim: Orange colored tubular calyx of the flowers of Nyctanthes arbor-tristis contains an apocarotenoid crocin as a major ingredient, which is originally detected to be major colouring principle of saffron stigma. Saffron stigma exhibits good wound healing activity owing to the presence of crocin. The present study is aimed at isolation of crocetin, from tubular calyx of N. arbortristis and improve stability through entrapping in vesicles followed by evaluation of wound healing activity of the topical formulation thereof. Experimental procedure: Crocetin was isolated by treating ethanolic extract of tubular calyx of N. arbortristis with sodium bicarbonate followed by regeneration of crocetin using hydrochloric acid. The phytosomes were prepared by lipid film hydration technique. The gel containing phytosomes equivalent to crocetin 1% w/w, was then evaluated for wound healing activity through applications on incision and excision wounds inflicted in Wister albino rats. Results: Stability of crocetin was found to be increased due to entrapment into phytosomes. The studies revealed that both types of wounds upon treatment with gel containing crocetin phytosomes, indicated good wound healing potential, as the epithelization period was significantly (P < 0.001)decreased as compared to the control group from 26 to 9 days, in excision wound model and significant (P < 0.001) increase in breaking strength of repaired skin, as compared to control from 328.8 to 857.0 gm in incision wound model. Conclusion: Crocetin from tubular calyx of Nyctanthes arbor-tristis indicated to be potential wound healing phytoconstituent. (c) 2021 Center for Food and Biomolecules, National Taiwan University. Production and hosting by Elsevier Taiwan LLC. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/ licenses/by-nc-nd/4.0/).

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