Please use this identifier to cite or link to this item: https://doi.org/10.1016/S0168-3659(00)00364-3
Title: Effects of emulsifiers on the controlled release of paclitaxel (Taxol®) from nanospheres of biodegradable polymers
Authors: Feng, S.-S. 
Huang, G.
Keywords: Lipid chain length
Lipid chain unsaturation
Natural emulsifiers
Paclitaxel
Single emulsion
Issue Date: 12-Mar-2001
Source: Feng, S.-S.,Huang, G. (2001-03-12). Effects of emulsifiers on the controlled release of paclitaxel (Taxol®) from nanospheres of biodegradable polymers. Journal of Controlled Release 71 (1) : 53-69. ScholarBank@NUS Repository. https://doi.org/10.1016/S0168-3659(00)00364-3
Abstract: Paclitaxel (Taxol®) is an antineoplastic drug effective for various cancers especially ovarian and breast cancer. Due to its high hydrophobicity, however, an adjuvant such as Cremophor EL has to be used in its clinical administration, which causes serious side-effects. Nanospheres of biodegradable polymers could be an ideal solution. This study investigates the effects of various emulsifiers on the physical/chemical properties and release kinetics of paclitaxel loaded nanospheres fabricated by the solvent extraction/evaporation technique. It is shown that phospholipids could be a novel type of emulsifiers. The nanospheres manufactured with various emulsifiers were characterized by laser light scattering for their size and size distribution; scanning electron microscopy (SEM) and atomic force microscopy (AFM) for their surface morphology; zeta potential analyser for their surface charge; and, most importantly, X-ray photoelectron spectroscopy (XPS) for their surface chemistry. The encapsulation efficiency and in vitro release profile were measured by high performance liquid chromatography (HPLC). It is found that dipalmitoyl-phosphatidylcholine (DPPC) can provide more complete coating on the surface of the products which thus results in a higher emulsifying efficiency compared with polyvinyl alcohol (PVA). Our result shows that the chain length and unsaturation of the lipids have a significant influence on the emulsifying efficiency. Phospholipids with short and saturated chains have excellent emulsifying effects. © 2001 Published by Elsevier Science B.V.
Source Title: Journal of Controlled Release
URI: http://scholarbank.nus.edu.sg/handle/10635/66564
ISSN: 01683659
DOI: 10.1016/S0168-3659(00)00364-3
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