MUCOADHESIVE GEL WITH IMMOBILIZED LYSOZYME AND QUERCETIN

Abstract

Aim. To develop mucoadhesive gel with jointly immobilized lysozyme and quercetin and to investigate biochemical, physical, physico-chemical and biological properties of the complex preparation. Methods. The bacteriolytic activity of lysozyme was determined turbidimetrically, using Micrococcus lysodeikticus 2665 as substrate. Protein content was determined by Lowry-Hartree and that of quercetin – with usage of zirconium (IV) chloride, spectrophotometrically. Immobilization was conducted by gel entrapment method. Therapeutic and preventive action of complex gel was investigated on rats, with gingivitis, which was modelled using indomethacin. Results. Using the carboxymethyl cellulose sodium salt as support, the joint immobilization of lysozyme and quercetin was conducted by gel entrapment method. It was shown, that at mass ratio lysozyme: quercetin: matrix (1: 0.4: 6), the complete degree of lysozyme and quercetin inclusion is observed, with preservation of bacteriolytic enzyme activity. The obtained gel possesses high mucoadhesive properties (adhesive force equals 6000 Pa), prolonged action: the time of complete release of enzyme and quercetin was 180 and 75 min, respectively. The immobilized lysozyme is active in the wide range of pH-values, stable in acidic medium and during storage. The usage of oral gel with lysozyme and quercetin leads the indices of inflammation to the norm. Conclusions. The joint immobilization of lysozyme and quercetin in sodium carboxymethyl cellulose does not influence the biochemical properties of enzyme. The obtaining mucoadhesive gel with immobilized lysozyme and quercetin is the preparation with complex biological activity, antimicrobial and anti-inflammatory effect.

Keywords

• лізоцим
• кверцетин
• сумісна іммобілізація
• мукоадгезія
• біохімічні і біологічні властивості