Compatibility testing and rheological characterization in development of novel in situ guar gum-based ophthalmic dosage form

Article Sidebar

PDF
Published: Aug 27, 2014
DOI: https://doi.org/10.22377/ajp.v5i4.106

Main Article Content

NG Nanjundaswamy
Fatima Sanjeri Dasankoppa1

Abstract

Guar gum is derived from the seeds of Cyamopsis tetragonolobus. Guar has certain drawbacks such as uncontrolled rate of hydration, fall in viscosity on storage, susceptibility to microbial degradation, and turbidity in aqueous dispersion. Many of these drawbacks can be overcome by using guar derivatives. Guar derivatives upon contact with water hydrate to form hydrogels for controlled-release mechanism and show stimuli-responsive changes in their structural network, and hence, the drug release. The present investigation aims at screening guar derivative (hydroxyl propyl guar) during preformulation stage by spectral (FTIR spectroscopy), thermal (differential scanning calorimetry (DSC)), isothermal (HPLC technique),
and rheological characterization for the development of stable in situ ophthalmic dosage using linezolid as the model drug.

Downloads

Download data is not yet available.

Article Details

How to Cite
Nanjundaswamy, N., & Dasankoppa1, F. S. (2014). Compatibility testing and rheological characterization in development of novel in situ guar gum-based ophthalmic dosage form. Asian Journal of Pharmaceutics (AJP), 5(4). https://doi.org/10.22377/ajp.v5i4.106
Issue
Vol. 5 No. 4 (2011): Oct-Dec
Section
Articles

This is an Open Access article distributed under the terms of the Attribution-Noncommercial 4.0 International License [CC BY-NC 4.0], which requires that reusers give credit to the creator. It allows reusers to distribute, remix, adapt, and build upon the material in any medium or format, for noncommercial purposes only.

References

Davidson RL. Handbook of water soluble gums and resins. New York:

McGraw Hill Company; 1980. p. 6-8.

Swamy NG, Dharmarajan TS, Paranjothy KL. Derivatization of guar to

hydroxy alkyl derivatives. Indian drugs 2006;43:756-9.

Balasubramaniam J, Kant S, Pandit JK. In vitro and in vivo evaluation of

the Gelrite gellan gum-based ocular delivery system for indomethacin.

Acta Pharm 2003;53:251-61.

Harlikar JN, Amlani AM. High performance liquid chromatographic

reverse phase method for determination of linezolid from pharmaceutical

formulations (tablets and IV injections). Indian Drugs 2007;44:384-8.

Gentry-Nielsen MJ, Olsen KM, Preheim LC. Pharmacodynamic activity

and efficacy of linezolid in a rat model of pneumococcal pneumonia.

Antimicrob Agents Chemother 2002;46:1345-96.

Marini A, Berbenni V, Pegoretti M, Cofrancesco P, Sinistri C, Villa M.

Drug Excipient compatability studies by physicochemical techniques:

the case of atenolol. J Therm Anal Calorim 2003;73:547-61.

Dimple C, Vivek RS, Manjeet S. Thermal and Isothermal Methods

in Development of Sustained Release Dosage Forms of Ketorolac

Tromethamine. E-Journal of Chemistry 2008;5:316-22.

Carlfors J, Edsman K, Petersson R, Jörnving K. Rheological evaluation

of gelrite in situ gels for opthalmic use. Eur J Pharm Sci 1998;6:113-9.

Bindal A, Narsimhan G, Hem SL, Kulshreshtra A. Effect of steam sterilization on the rheology of polymer solutions. Pharm Dev Tech 2003;8:219-28.

US FDA Guidelines. ICH Guidelines for injectables and ophthalmic

products: U.S. Department of health and human services, food and drug

administration. Washington, D.C: US Government printing office; 1997.

Agatonovic-Kustrin S, Markovic N, Ginic-Markovic N, Mangan M,

Glass BD. Compatibility studies between mannitol and omeprazole

sodium isomers. J Pharm Biomed Anal 2008;48:356-60.

Fatimi A, Tassin JF, Turczyn R, Axelos MA, Weiss P. Gelation studies of

cellulose-based biohydrogel; the influence of pH, temperature and

sterilization. Acta Biomater 2009;5:3423-32.

Manish D, Radha C, Verma S, Jaaffrey A. Rheological Properties of

Tomato Concentrate. Int J Food Eng 2008;4;1-17.

Manish Dak, Verma RC, Sharma GP. Flow characteristics of juice of

Totapuri mangoes. Int J Food Eng 2006;76:557-61.14.