4.7 Article

Shell cross-linked stearic acid grafted chitosan oligosaccharide self-aggregated micelles for controlled release of paclitaxel

Journal

COLLOIDS AND SURFACES B-BIOINTERFACES
Volume 50, Issue 2, Pages 97-103

Publisher

ELSEVIER
DOI: 10.1016/j.colsurfb.2006.04.009

Keywords

chitosan oligosaccharide; stearic acid; grafted copolymer; micelle; glutaraldehyde; cross-link; paclitaxel; in vitro release

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Stearic acid grafted chitosan oligosaccharide (CSO-SA) with different degree of amino substitution (SD) was synthesized by 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC)-mediated coupling reaction. The critical micelle concentration (CMC) of CSO-SA with different SD was about 0.06, 0.04, 0.01 mg/ml, respectively. With the increase of micelle concentration. the micelle size decreased. and the zeta potential increased. On the other hand, with the increase of SD of CSO-SA. the micelle size and zeta potential decreased due to the increased hydrophobic interaction of SA and the reduced free amino groups. To increase the stability of the micelle in vivo and controll drug release. the shells of micelles were cross-linked by glutaraldehyde. By controlling the molar ratio of CSO-SA to glutaraldehyde. the cross-linking of intra-micelle could be reached, and the nanoparticle with smaller size than that of its initial micelle was obtained. Paclitaxel was then used as model drug to incorporate into the micelles. and the surfaces of the micelles were further cross-linked by glutaraldehyde to form drug loaded and shell cross-linked nanoparticles. The effects of drug loading. SD of CSO-SA and cross-link degree on the size. zeta potential. drug entrapment efficiency and in vitro drug release behavior of micelles and its cross-linked nanoparticles were investigated. The higher drug entrapment efficiencies (above 94%) were observed in all case. The charged amounts of drug did not affect the drug release behavior. The drug release rate decreased with the increase of SD of CSO-SA and cross-link degree. (C) 2006 Elsevier B.V. All rights reserved.

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