Effect of solubility enhancement and use of honey on anti-inflammatory and antibacterial activity of etodolac

Amir A. Shaikh

Abstract


Aim: The aim of this study was to check the effect of solubility enhancement and use of honey on anti-inflammatory and antibacterial activity of etodolac (ETO). Materials and Methods: Ternary system of ETO was prepared using polyvinylpyrrolidone K30 (PVP K30) and hydroxypropyl β-cyclodextrin (HPB) by spray drying method. Design of experiment was used for preparation and optimization of ternary system. Formulations were prepared with and without addition of honey and were evaluated for its anti-inflammatory and antibacterial activity. Anti-inflammatory activity was evaluated using human red blood cell (HRBC) membrane stabilization and protein denaturation methods. Disc diffusion and well diffusion methods were used to determine antibacterial activity of prepared formulations. Results and Discussion: In HRBC membrane stabilization and protein denaturation method, the prepared ternary system formulations (without honey) achieved up to 83.3% and 83.4% inhibition; whereas, the pure sample of ETO had 58.1% and 57.8% inhibition, respectively. The antimicrobial activity was significantly affected by the type of bacteria used. In well diffusion method, run 8 showed the highest inhibitory activity of 35 ± 1.3 mm and 25 ± 1.2 mm (with honey) and 30 ± 1.1 mm and 18 ± 1.0 mm (without honey) against Bacillus subtilis and Escherichia coli, respectively. Addition of honey played a significant role in increasing the anti-inflammatory as well as antibacterial activity of all formulations. Conclusion: Use of PVP K30 and HPB in combination with honey was an effective approach to enhance the anti-inflammatory and antibacterial activity of ETO.

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DOI: http://dx.doi.org/10.22377/ijgp.v11i01.892

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