Abstract
Background: In the present study, diclofenac multiple emulsion was formulated using shea butter (Vitellaria paradoxa) as the oil phase and the anti-inflammatory properties of the multiple emulsion assessed in Wistar rats.
Methods: The multiple emulsions were prepared using the double emulsification technique and the properties (mean globule size, viscosity and creaming index) of the emulsions were assessed. The in-vivo anti-inflammatory activity of the multiple emulsion was assessed after topical application using two models of inflammation induction, namely formalin-induced paw lick and egg albumin-induced paw oedema.
Results: Stable diclofenac multiple emulsion was obtained with shea butter as the oil phase and surfactant mixtures, Tween 80: Span 80 ratio of 1:1 with water content of 20 %; and Tween 80: Span 80 ratio of 1:1.5 with water content of 25 %. The ranking of inhibition of inflammation after topical application of the formulation was shea butter emulsion < 2 % diclofenac emulsion < standard diclofenac gel < 1 % diclofenac emulsion < shea butter < < No treatment. This indicates that the formulation of shea butter as multiple emulsion significantly (p < 0.05) increased its anti-inflammatory properties while diclofenac multiple emulsion gave a dose dependent activity. In addition, the serum myeloperoxidase activity was significantly lower in treated animals compared to untreated animals.
Conclusion: Stable diclofenac multiple emulsions possessing anti-inflammatory activity was successfully developed using shea butter as carrier.
Keywords: Shea butter, Vitellaria paradoxa, diclofenac, multiple emulsion, anti-inflammatory properties.
Résumé
Contexte: Dans la présente étude, des émulsions multiples de diclofénac ont été formulées en utilisant du beurre de karité ( Vitellaria paradoxa ) comme phase huileuse et les propriétés anti-inflammatoires de l’émulsion multiple évaluée chez le rat Wistar.
Méthodes: Les émulsions multiples ont été préparées en utilisant la technique de la double émulsification et les propriétés (taille moyenne des globules, viscosité et indice de crémage) des émulsions ont été évaluées. L’activité anti-inflammatoire in vivo de l’émulsion multiple a été évaluée après application topique à l’aide de deux modèles d’induction d’inflammation, à savoir le léchage de la patte induit par le formol et la patte d’œdème induit par l’albumine d’œuf.
Résultats : Une émulsion multiple stable de diclofénac a été obtenue avec du beurre de karité en tant que phase huileuse et mélanges tensioactifs, rapport Tween 80 : Span 80 de 1:1 avec une teneur en eau de 20%; et rapport Tween 80 : Span 80 de 1:1,5 avec une teneur en eau de 25%. Le classement de l’inhibition de l’inflammation après l’application topique de la formulation était émulsion de beurre de karité < 2% émulsion diclofénac < gel diclofénac de norme <1% émulsion diclofénac < beurre de karité << Pas de traitement. Cela indique que la formulation de beurre de karité en émulsion multiple a significativement augmenté (p <0,05) ses propriétés anti-inflammatoires, tandis que l’ émulsion multiple de diclofénac a donné une activité dépendante de la dose. De plus, l’activité de la myéloperoxydase dans le sérum était significativement plus faible chez les animaux traités que chez les animaux non traités.
Conclusion: Des émulsions multiples stables au diclofénac possédant une activité anti-inflammatoire ont été développées avec succès en utilisant du beurre de karité comme support.
Mots clés : beurre de karité, Vitellaria paradoxa, diclofénac , émulsion multiple, propriétés antiinflammatoires
Correspondence: Professor Oluwatoyin A. Odeku, Department of Pharmaceutics and Industrial Pharmacy, Faculty
of Pharmacy, University of Ibadan, Nigeria. Email: o.odeku@ui.edu.ng; pejuodeku@yahoo.com.
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