Volume 139, Issue 19 52118

ARTICLE

Phosphoglyceride-coated polylactic acid porous microspheres and its regulation of curcumin release behavior

Wen Shen,

Corresponding Author

Wen Shen

[email protected]

orcid.org/0000-0002-9863-2385

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

Correspondence

Wen Shen, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Yuanlan Ning, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Xuemei Ge, Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, PR China.

Email: [email protected]

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Yuanlan Ning,

Corresponding Author

Yuanlan Ning

[email protected]

orcid.org/0000-0002-3885-738X

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

Correspondence

Wen Shen, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Yuanlan Ning, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Xuemei Ge, Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, PR China.

Email: [email protected]

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Xuemei Ge,

Corresponding Author

Xuemei Ge

[email protected]

Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, PR China

Correspondence

Wen Shen, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Yuanlan Ning, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Xuemei Ge, Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, PR China.

Email: [email protected]

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Guodong Fan,

Guodong Fan

College of Chemistry and Chemical Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

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Fen Ao,

Fen Ao

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

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Shang Wu,

Shang Wu

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

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Yueyang Mao,

Yueyang Mao

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

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Wen Shen,

Corresponding Author

Wen Shen

[email protected]

orcid.org/0000-0002-9863-2385

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

Correspondence

Wen Shen, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Yuanlan Ning, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Xuemei Ge, Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, PR China.

Email: [email protected]

Search for more papers by this author

Yuanlan Ning,

Corresponding Author

Yuanlan Ning

[email protected]

orcid.org/0000-0002-3885-738X

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

Correspondence

Wen Shen, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Yuanlan Ning, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Xuemei Ge, Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, PR China.

Email: [email protected]

Search for more papers by this author

Xuemei Ge,

Corresponding Author

Xuemei Ge

[email protected]

Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, PR China

Correspondence

Wen Shen, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Yuanlan Ning, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China.

Email: [email protected]

Xuemei Ge, Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, PR China.

Email: [email protected]

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Guodong Fan,

Guodong Fan

College of Chemistry and Chemical Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

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Fen Ao,

Fen Ao

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

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Shang Wu,

Shang Wu

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

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Yueyang Mao,

Yueyang Mao

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, PR China

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First published: 04 January 2022

https://doi.org/10.1002/app.52118

Citations: 2

Funding information: National Natural Science Foundation of China, Grant/Award Number: 81601596; The Key Research and Development Program of Shaanxi province, Grant/Award Numbers: 2021SF-339, 2020SF-423, 2020FP-029

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Abstract

Polymer microspheres are widely used as carriers in delivering of hydrophobic or hydrophilic drugs. Surface coating of microspheres could be one of the attractive strategies to improve their properties. In this study, biodegradable polymer polylactic acid was dissolved in chloroform and non-solvent to electrospray porous polymer microspheres. The properties of the microspheres were improved by phosphoglyceride (P-P-Gly) coating, and its behavior was investigated by loading with curcumin as a model drug. The morphologies of different microspheres were observed by scanning electron microscope. The results indicated that the microspheres obtained by dimethyl sulfoxide as non-solvent could form the structure with porous characteristics. X-ray diffraction, X-ray photoelectron spectroscopy, and Fourier transform infrared spectroscopy analysis revealed that P-P-Gly was successfully coated on the surface of the microspheres. In addition, the thermal behavior of the coated microspheres was investigated by differential scanning calorimetry. In vitro release experiments indicated that the drug-loaded microspheres showed a very gentle release trend, which was mainly due to the P-P-Gly coating could not completely cover the pores of the microspheres. The P-P-Gly-coated microspheres prepared in this work can be used as controlled release drug carriers with special needs.

CONFLICT OF INTEREST

The authors declare no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Open Research

DATA AVAILABILITY STATEMENT

Data sharing is not applicable to this article as no new data were created or analyzed in this study.

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Volume139, Issue19

May 15, 2022

52118

Phosphoglyceride-coated polylactic acid porous microspheres and its regulation of curcumin release behavior

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Phosphoglyceride-coated polylactic acid porous microspheres and its regulation of curcumin release behavior

Abstract

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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