Preparation and Characterization of Starch Nanoparticles Contaning Curcumin for Antibacterial Effect by Precipitation and Ionic Gelation Method

The objective of our study is to load antibacterial, polyphenolic drug, curcumin in starch nanoparticles inorder to enhance bioavailability and to reduce bacterial activity effectiveness in dental caries. Starch was dissolved in distilled water. Drug in ethanolic solution at various concentrations with different volumes of ethanol was added dropwise to above starch solution kept over magnetic stirrer at 70°c for a period of one hour. Followed by sonication for 15 min. The resulting Starch nanoparticles suspension was centrifuged at 15,000 rpm for 15 min. After freeze drying the Nanoparticles were collected. results show that formulation No: 5 having optimum nanosized particles. It shows good encapsulation efficiency. And From all these results it concludes that formulation No 5 is the best formulation and which is recommended for future studies like Nano dry powder preparation and interaction with oral bacteria especially Streptococcus mutans

کلیدواژه ها:

Starch ، Nanoparticles ، Curcumin ، Streptococcus mutans