4.7 Article

Application of hot melt extrusion to enhance the dissolution and oral bioavailability of oleanolic acid

Journal

ASIAN JOURNAL OF PHARMACEUTICAL SCIENCES
Volume 12, Issue 1, Pages 66-72

Publisher

HONG KONG ASIAMED PUBLISH HOUSE
DOI: 10.1016/j.ajps.2016.06.006

Keywords

Hot melt extrusion; Solid dispersion; Oleanolic acid; Dissolution rate; Oral bioavailability

Funding

  1. National Natural Science Foundation of China [81502993]
  2. Doctoral Research Funding of Liaoning Province [20141066]
  3. General Project in Department of Education of Liaoning Province [L2014379]
  4. Career Development Program for Young Teachers in Shenyang Pharmaceutical University

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The aim of this study was to improve the in vitro dissolution rate and oral bioavailability of oleanolic acid (OA), a water insoluble drug belonging to BCS class IV. Hot melt extrusion (HME) was applied to develop OA amorphous solid dispersions. The characterizations of the optimal formulation were performed by differential scanning calorimetry, X-ray powder diffraction, Fourier transform infrared spectroscopy and in vitro dissolution test. The in vivo pharmacokinetic study was conducted in rats. As a result, OA solid dispersion based on PVP VA 64 (OA-PVP) was successfully prepared. In the dissolution medium containing 0.3% SDS, OA-PVP dramatically increased the releasing rate of OA compared with the physical mixture (PM-PVP) and commercial tablet. Furthermore, OA-PVP exhibited higher AUC (P < 0.05) and C-max (P < 0.05) than PM-PVP and commercial tablet. The superior dissolution property and bioavailability of OA-PVP mainly attributed to the amorphous state of OA in PVP VA64 and the well dispersion caused by thermal melting and shearing. Overall, hot melt extrusion was an efficient strategy to enhance the dissolution rate and oral bioavailability of OA. (C) 2017 Shenyang Pharmaceutical University. Production and hosting by Elsevier B.V. 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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