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2000
Volume 3, Issue 1
  • ISSN: 2210-299X
  • E-ISSN: 2210-3007
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Abstract

Introduction

Vildagliptin is a dipeptidyl peptidase 4-related inhibitor that is often utilised in the treatment of type-2 diabetes. It is possible that sustained therapeutic levels of vildagliptin for a prolonged length of time might be achieved by controlled release of the drug in the gastrointestinal system, which would result in an improvement in the efficacy of treatment. Due to their high biocompatibility and biodegradability, biopolymers, such as alginate (sodium), pectin, and xanthan gum, are frequently utilized in drug delivery systems. This is because these biopolymers are good alternatives for the development of controlled-release formulations.

Aim

This study aimed to formulate and evaluate the vildagliptin microsphere using pectin and xanthan gum.

Materials and Methods

The delivery of vildagliptin was accomplished by the development of beads that were constituted of sodium alginate-pectin and sodium alginate-xanthan gum. Adjusting the proportions of sodium alginate, pectin, and xanthan gum resulted in the production of pH-sensitive beads throughout the synthesis. This was accomplished through the use of a calcium chloride (CaCl2)-induced ionic gelation approach.

Results

The FTIR revealed the compatibility of medicines and polymers. The synthesized beads were tested for scanning electron microscopy, differential scanning calorimetry, drug content, swelling ratio, and dissolution analysis. The microscopic pictures showed beads of spherical shape and mostly semi-spherical with a broken and rough surface. Swelling was found to be pH-dependent, indicating that water absorption might be minimal in an acid medium and high in an alkaline pH condition. The dissolving study depicted controlled drug release.

Conclusion

This study recorded the successful formulation of vildagliptin microspheres using sodium alginate, pectin, and xanthan beads for the controlled release of vildagliptin.

© 2025 The Author(s). Published by Bentham Science Publishers.
This is an open access article published under CC BY 4.0 https://creativecommons.org/licenses/by/4.0/legalcode
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2025-01-01
2025-11-12

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Formulation and In-Vitro Evaluation of Vildagliptin Microspheres Using Pectin and Xanthan Gum as Polymers
Curr. Indian Sci. 3, E2210299X363340 (2025); https://doi.org/10.2174/012210299X363340250116071643
/content/journals/cis/10.2174/012210299X363340250116071643
/content/journals/cis/10.2174/012210299X363340250116071643
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  • Article Type:     Research Article
Keyword(s): Calcium chloride ion; Pectin; pH-sensitive bead; Sodium alginate; Vildagliptin; Xanthan gum

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