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Compositions comprising gelatin capsules stabilized by a buffer

A technology of buffering agent and water-based composition, which is applied in the direction of microcapsules, capsule delivery, medical preparations containing active ingredients, etc., and can solve the problems of alginate capsule gel loss of mechanical strength and elasticity

Active Publication Date: 2020-06-26
CAPSUM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, alginate capsule gel immersed in pure water gradually loses its mechanical strength and elasticity, and eventually degrades

Method used

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  • Compositions comprising gelatin capsules stabilized by a buffer
  • Compositions comprising gelatin capsules stabilized by a buffer
  • Compositions comprising gelatin capsules stabilized by a buffer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0169] Example 1 : Gelled calcium alginate cubes immersed in osmotic water.

[0170] Sodium alginate cubes were prepared by dissolving sodium alginate (5 g) into 30 mL of calcium chloride solution (10 g / L) held in a tank.

[0171] Then, the resulting gelled cubes were placed in pure water kept at about 25°C.

[0172] The calcium alginate gel started to decompose after 1 month at 50°C, and became completely liquid after 3 months at 50°C.

Embodiment 2

[0173] Example 2 : Gelled alginate soaked in osmotic water.

[0174] The compound capsule defined in this specification is prepared according to the method described in WO 2012 / 089820. Their diameter is about 4mm.

[0175] The inner droplet is formed from argan oil, the middle droplet is an aqueous solution, and the gelled shell is an aqueous gel of calcium alginate.

[0176] The composition of the capsules is as follows:

[0177]

[0178] The thus-prepared capsules were immersed in pure water kept at 50°C.

[0179] The mechanical strength of the capsules was measured over time by measuring the compressive strength Rc. This property corresponds to the ability of the capsule to withstand compression.

[0180] The principle is to apply stress to the capsule at a constant rate and measure the force required to rupture the capsule. The method used is that described in International Application WO 2013 / 132083.

[0181] The capsule was placed on a scale and stressed at a ...

Embodiment 3

[0187] Example 3 : Alginate gel capsules immersed in an aqueous gel with adjusted initial pH.

[0188] Example 2 was repeated with an aqueous gel whose pH was initially adjusted (pH to 6, 8 or 10) by adding acid / base instead of permeated water.

[0189] The composition of the aqueous gel is as follows:

[0190]

[0191] However, as in Example 2, the alginate gel of the capsules loses its mechanical strength in less than one month (either at ambient temperature or at 50° C.), irrespective of the initially adjusted pH.

[0192] Example 3 : Alginate gel immersed in buffered aqueous gel.

[0193] Example 2 was repeated by replacing the permeate water (corresponding to the above-mentioned aqueous composition (A)) with an aqueous gel comprising a buffer (concentration of the buffer in the aqueous gel was 500 mM).

[0194] The composition of the aqueous gel is as follows:

[0195]

[0196] Use the following buffers:

[0197]

[0198] Trizma buffer (pKa > 8) leads to ...

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Abstract

The present invention relates to a composition comprising: an aqueous composition (A) comprising a buffer with a pKa of 4.0 to 8.0 and a maximum of one carboxylic acid functional group, and at least one capsule comprising a core and a gelling Shell, gelled shell comprising polyelectrolytes in a gelled state chelated with divalent cations, said shell completely encapsulating said core around said core, said shell not comprising any eukaryotic cells.

Description

technical field [0001] The present invention relates to a composition comprising a gelatin capsule. Background technique [0002] Capsules of simple or composite structure are known with polyelectrolyte membranes in the gelled state. These capsules are increasingly used in the field of cosmetics and agricultural products due to their ease of use and natural origin. The membrane is composed of natural polyelectrolytes, such as alginate, a polysaccharide extracted from brown seaweed (Laminaria). [0003] In particular gelatin capsules of alginates, carrageenan, gellan gum, pectin are known. [0004] The principle behind the formation of the membranes of these capsules is based on the presence of polyelectrolytes in divalent cations such as Ca 2+ or Ba 2+ ) in the presence of gelling. Regarding alginate, the alginate chain is composed of two statistically sequenced monomers to form the polymer chain: mannuronate (M) and guluronate (G). The two isolated chains of G monomer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K8/11A61K9/50
CPCA61K9/10A61K9/5036A61K9/5089A61K8/40A61K8/49A61K8/494A61K8/55A61K8/733A61Q19/00A61K8/11A61K8/20A61K8/922A61K2800/805
Inventor 托马斯·德尔马斯M·古泰耶
Owner CAPSUM
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