Formulation and in-vitro Evaluation of Vildagliptin Microspheres Using Pectin and Xanthan Gum as Polymers

Aim The aim of the work is a formulation and in vitro evaluation of the vildagliptin microsphere using pectin and xanthan gum. Objective Vildagliptin is a dipeptidyl peptidase-4 (DPP-4) inhibitor extensively associated with the therapy of type-2 diabetes mellitus. A controlled release of the drug in the gastrointestinal tract may aid in maintaining the therapeutic range for an extended period. Sodium alginate, pectin, and xanthan gum are commonly used as biopolymers in drug delivery with favourable biocompatibility and biodegradation. Materials and method Sodium alginate-pectin and sodium alginate-xanthan gum beads were developed to deliver vildagliptin. A calcium chloride ion (cacl2) induced ionic gelation technique was employed for synthesizing pH-sensitive beads by varying the ratio of sodium alginate, pectin, and xanthan gum. Results The FTIR investigation verified that drugs and polymers are compatible. The developed beads were evaluated for scanning electron microscopic and DSC study, drug content, swelling ratio, and in-vitro dissolution study. The microscopic images exhibited some are in spherical and semi-spherical shaped beads with cracked and rough surfaces. A pH-dependent swelling was seen, indicating that water intake was restricted in an acidic medium and elevated in an alkaline pH environment. The in-vitro dissolution study demonstrated a controlled release of the drug. optimized formulation Exhibiting diffusion release. Conclusion The study reported the successful development of vildagliptin microspheres by using sodium alginate, pectin, and xanthan beads for controlled delivery of Vildagliptin.