- 學位論文
以幾丁聚醣包埋薄荷精油製備口腔抗發炎配方之研究
Developing Oral Anti-inflammatory Formulation Using Chitosan Encapsulated Peppermint Essential Oil
摘要
研究指出薄荷 (Mentha piperita) 的生物活性主要來自其特殊代謝物如：酚類、類黃酮、萜類、半被萜、精油等芳香化合物。其功效如：抗發炎、抗菌、抗氧化、抗病毒等等。然而由於精油是由各式各樣揮發性物質共同組成，這導致在儲存期間生物活性物質會逐漸地減少。幾丁聚醣是僅次於纖維素在這世上含量最多的多醣，它的生物可降解性、生物相容性、親水性、低毒性都是作為藥物遞送系統很有潛力的材料。幾丁聚醣是甲殼素加工製備而得，甲殼素為（β-(1→4)-N-乙酰-d-葡糖胺）組成是自然界中含量最豐富的胺基多醣聚合物，其胺基也提供幾丁聚醣帶正電的性質。利用兩步驟加工方式製備包埋精油的幾丁聚醣顆粒，先利用Tween80乳化劑將幾丁聚醣溶液與薄荷精油形成水包油乳液 (oil/water, O/W) 接著加入帶負電的三聚磷酸鈉利用其與幾丁聚醣之間的靜電交互作用組成的外殼形成包埋精油的幾丁聚醣顆粒，不僅可以減少精油的揮發損失，也可以達到有效的控制釋放，結果顯示幾丁聚醣顆粒可以持續釋放約7小時後完全降解。由於幾丁聚醣可以與黏液層中的黏蛋白氫鍵鍵結、親水性交互作用、疏水性交互作用、靜電交互作用達到顆粒滯留於口腔的目的。因此利用包埋技術可以有效增加其儲藏穩定性，達到薄荷精油在口腔中持續釋放並因其抗發炎功抑制巨噬細胞的發炎反應，在細胞實驗之中幾丁聚醣顆粒介入促發炎之巨噬細胞，可以降低巨噬細胞之一氧化氮濃度將近一半，並不影響巨噬細胞之細胞活性。
並列摘要
Research indicates that the bioactivity of peppermint mainly come from its special metabolites such as phenols, flavonoids, terpenes, semi-terpenes, essential oils and other aromatic compounds. Peppermint has also been reported to display several biological effects including anti-inflammatory, antimicrobial, antioxidant and antiviral abilities. However, essential oils are composed of volatile compounds, which are easily degraded during storage. Chitosan is the second most abundant polysaccharide in the world and it has excellent biodegradable, biocompatible, hydrophilic and low toxicity abilities, which show potential usage as drug delivery system. Chitosan is prepared by modification of chitin, which consists of β-(1→4)-N-acetyl-D-glucosamine and the amino group on the structure provides the positive charged properties. The aim of this study is to use a chitosan particle to encapsulate essential oils. First, the chitosan solution and peppermint essential oil were fabricated into an oil-in-water emulsion (oil/water) with Tween80 emulsifier and negative charged sodium tripolyphosphate was added to formed particle by the electrostatic interaction between chitosan to encapsulate essential oils, this reaction enable to reduce the loss of essential oils as well as achieve effective controlled release. Because chitosan has ability to interact with mucins in the mucus layer by its electrostatic and hydrogen bonds so as to attain the purpose of particles maintain in oral cavity. Therefore, encapsulation technology improves its storage stability, realizes the retention of peppermint essential oil in the oral cavity and reducing inflammation from macrophages.