Kadiyala Harshitha*1, Dr. S. Sujatha2
1M. Pharmacy 2ndYear, Narayana Pharmacy College, Nellore, Andhra Pradesh, India-524003
2Department of Pharmaceutics, Narayana Pharmacy College, Nellore, Andhra Pradesh, India-524003
A b s t r a c t
Repaglinide is an antidiabetic drug in the class of medications known as meglitinides, and was invented in 1983. Repaglinide is an oral medication used in addition to diet and exercise for blood sugar control in type 2 diabetes mellitus.The mechanism of action of repaglinide involves promoting insulin release from β-islet cells of the pancreas; like other antidiabetic drugs, a main side effect concern is hypoglycemia. Inthepresent work, gastro retentive floating microspheres of Repaglinide using sodium alginate along with Locust bean gum Chitosan gellan gum as copolymers were formulated to deliver Repaglinide via oral route. The results of this investigation indicate thationic cross linking technique Ionotropic gelation method can be successfully employed to fabricate Repaglinide microspheres. The technique providescharacteristic advantage overconventional microsphere method, which involvesan all-aqueous system, avoids residual solvents in microspheres. Other methods utilize largervolume of organic solvents,which are costly and hazardous because of the possible explosion,air pollution, toxicity and difficult to remove traces of organic solvent completely.FT-IR spectraof the physical mixture revealed that the drug is compatible with the polymers and copolymers used. Increase in the polymer concentration led to increase in% Yield, % Drug entrapment efficiency, Particle size, % swelling and % Mucoadhesion. The invitro drug release decreased with increase in the polymer and copolymer concentration. Analysis of drug release mechanism showed that the drug release fromthe formulations followed non-Fickian diffusion and the best fit model was found tobe zero order. Based on the results of evaluation tests formulation coded F3 was concluded as best formulation.
Keywords: Repaglinide, Locust bean gum, Chitosan, gellan gum and floating microspheres.