The aim of this study was to prepare a topical water-in-oil type microemulsion containing metronidazole and to compare its effectiveness with a commercial gel product in the treatment of rosacea. A pseudo-ternary phase diagram (K(m)=2:1) was constructed using lecithin/butanol/isopropyl myristate/water. The microemulsion was chosen from the microemulsion region in the phase diagram. The formulation was a water-in-oil type microemulsion (droplet size: 11.6 nm, viscosity: 457.3 mPa·s, conductivity: 1.5 µs/cm, turbidity: 6.89 NTU) and the addition of the metronidazole did not alter the properties of the system. The release experiment showed that the release rate of metronidazole from the commercial gel product was higher than that of the microemulsion. Stability experiments showed that the metronidazole microemulsion remained stable for at least 6 months; none of the characteristic properties of the microemulsion had changed, the system retained its clarity and there was no sign that crystallization of metronidazole has occurred. Microemulsion was compared to a gel product in a randomized, double-blind, baseline-controlled, split-face clinical trial for the treatment of patients. After the 6-week treatment period there was a statistically significant difference in reduction of the main symptoms of rosacea. Of the patients treated with the microemulsion, 17% experienced complete relief from inflammatory lesions, and 50% from erythema. The microemulsion resulted in complete relief in 38% of the patients with telangiectasia while the commercial product did not provide any relief of telangiectasia symptoms. In conclusion, the microemulsion containing metronidazole was found to be more effective in reducing the symptoms of rosacea compared to the commercial gel product.
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http://dx.doi.org/10.1248/cpb.60.583 | DOI Listing |
Int J Biol Macromol
January 2025
College of Biological Engineering, Sichuan University of Science & Engineering, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Liquor-Making Grains, Yibin 643000, China.
Glutinous and japonica sorghum can be applied to different production processes by their amylopectin content and starch structure. However, the differences in the fine structure and physiochemistry properties of their starches, as well as their fermentation properties remain unclear. Compared with japonica sorghum, glutinous sorghum has a higher amylopectin content, short amylose chain content, relative crystallinity, and ∆H, but lower setback (SB), and starch granule size.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science and Engineering, Changchun University, Changchun 130022, China. Electronic address:
This study developed a W/O/W emulsion gel encapsulating proanthocyanidins from Aronia melanocarpa (Michx.) Elliott (APC) using polyglycerol ricinoleate (PGPR) as the lipophilic emulsifier and sodium caseinate (NaCN)-alginate (Alg) as the hydrophilic emulsifier. The optimal preparation process was established based on particle size, zeta potential, phase separation, centrifugal stability, and microscopic morphology: 4.
View Article and Find Full Text PDFEnviron Technol
January 2025
School of Civil Engineering and Architecture, Wuhan Polytechnic University, Wuhan, People's Republic of China.
This study introduces a novel landfill cover material, employing lake sediment as a substrate, stabilised with fly ash, slag, desulfurisation gypsum and construction waste. The mechanical properties, including shear strength parameters, unconfined compressive strength, hydraulic conductivity, volumetric shrinkage, and water content, of the solidified sludge were evaluated. The microscopic mechanism of the solidified sludge were investigated through XRD, FTIR, and SEM-EDS techniques.
View Article and Find Full Text PDFInorg Chem
January 2025
Chongqing Institute of Green and Intelligent Technology, Chinese Academy of Sciences, Chongqing, 400714 China.
Photocatalytic reduction of nitrate to N holds great significance for environmental governance. However, the selectivity of nitrate reduction to N is influenced by sacrificial agents and the kinds of cocatalysts (such as Pt and Ag). The presence of unconsumed sacrificial agents can aggravate environmental pollution, while noble metal-based cocatalysts increase application costs.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
The heat-induced natural egg yolk is a discontinuous object formed by the accumulation of yolk spheres. However, the reason why yolk spheres form individual microgels rather than continuous gels has not been elucidated. This study investigated the different gelation behaviors in the yolk sphere exterior (EYSE) and the yolk sphere interior (EYSI) by using 4D-DIA proteomics, electron microscopy, and multispectral techniques.
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