Optimization and in vitro stability of legumin nanoparticles obtained by a coacervation method

• Published in: International journal of pharmaceutics 1995-12, Vol.126 (1), p.103-109
• Main Authors: Irache, Juan M., Bergougnoux, Laurence, Ezpeleta, Isabel, Gueguen, Jacques, Orecchioni, Anne-Marie
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Coacervate; Coacervation; Cross-linking; General pharmacology; Legumin; Life Sciences; Medical sciences; Nanoparticle; Pharmaceutical technology. Pharmaceutical industry; Pharmacology. Drug treatments; Transdermal administration
• ISSN: 0378-5173; 1873-3476
• DOI: 10.1016/0378-5173(95)04103-6

Legumin (a storage protein from Pisum sativum L.) nanoparticles of about 250 nm were prepared by means of a pH-coacervation method and chemical cross-linking with glutaraldehyde. Non-stabilized nanoparticles or coacervates were obtained by mixing an aqueous solution of legumin with a buffer. The influence of some experimental parameters (pH, surfactant content and ionic strength) on the size and yield of coacervates was studied. These systems were then treated with glutaraldehyde. After 2 h, a concentration of at least 0.05 mg glutaraldehyde/mg legumin was necessary to stabilize these colloidal systems. No significant differences in size and percentage of yield were obtained between legumin nanoparticles cross-linked with different glutaraldehyde concentrations. Legumin nanoparticles were quite stable in pH conditions close to neutrality. On the other hand, nanoparticles stored under acidic conditions (pH 5.5; 37°C) showed a rapid degradation and this fact may be of interest for pharmaceutical applications like cutaneous or transdermal administration of drugs.