Technological and standardization study of Dentos 1% gel medicine
- VernacularTitle:Дентос 1% гель эмийн технологи, стандартчиллын судалгаа
- Author:
Erdenetuya O
1
;
Battulga G
;
Munkhjargal N
;
Khashchuluu B
;
Chimgee TS
;
Lkhagva L
;
Hurelbaatar L
Author Information
1. Drug Research Institute
- Publication Type:Journal Article
- Keywords:
chamaenerion angustifolium L;
Stellera chamajasme L;
Oxytropis pseudoglandulosa;
- From:Mongolian Medical Sciences
2014;169(3):59-66
- CountryMongolia
- Language:Mongolian
-
Abstract:
BackgroundMonos Pharm LLC has been started production of Dentamon which is an elixir medicine for gumtissues and a oral cavity inflammation and consumer product has been under appreciated today since1998. Now days, as the technology develops, improved levels of consumer demand for consumptionand they want the product easier to use. In this study, sustainable refers to both the technology andstandardization characteristics of gel medicine for a new Dentamon or Dentos gels were prepared using20% ethanol extract for mixture of Chamaenerion angustifolium L, Stellera chamajasme L and Oxytropispseudoglandulosa which are pharmacological active for gum tissues and a oral cavity inflammation.GoalThe aim of this work was to standardize of Dentamon elixir gel medicine and make technological studyof Dentamon.Materials and MethodsThe present study included plant species which were Chamaenerion angustifolium L, Stellerachamajasme L and Oxytropis pseudoglandulosa. Those three medicinal plants were collected fromdifferent regions of Mongolia and samples their upper part of ground. The plants were used for thepurpose of their phytochemical analysis and technological study of gel formulation. For the contentof flavonoids, total coumarin and tannin in the gel and extract of those plants were determined byspectrophotometric method. The direct measurement of the microbiological climacteric was determinedin extract by according to Mongolian National Pharmacopeia and the viscosity property of gel medicinewas identified using viscometer.ResultsThis study has revealed the presence of photochemical considered as active medicinal chemicalconstituents. Chemical tests of the screening and identification of main active components in the plantsunder study were carried out in the ethanol extract (20, 40, 70%) and aqueous extract using generalextraction method. The tannin content of the upper part in water and three different concentrated ethanolextract was found to be (2.16±0.04%, 1.73±0.04%, 2.58±0.04% and 1.74±0.02%), respectively. Thetannin content of upper part in 40% of ethanol extract of the plants was 7.40±0.21% and coumarin contentwas 3.01+0.09% and the total flavanoids content were 0.70+0.03%. There were not detected Esherichiacoli, Salmonella, Pseudomonas aeruginosa and Staphylococcus aureus in plant extracts. The gelmedicine was prepared from concentrated plant extract using dispersion method and and gel formingmaterial selection using 0.5%, 1%, 1.5% and 2% of carbomer. The results from gel formulation assay,the 0.5% of the gel was turbid liquid state, and 1% of the gel was a colorless, clear liquid state, 1.5% gelwas colorless, created very clear and 2% gel was colorless but it was very dense. The pH condition ofthe 1% of Dentos gel was 7.6 and the viscosity property was 7400000 mPa/sec, the flavonoid contentwas 0.165%, the total coumarin content was 0.69 and Pseudomonas aeruginosa, Staphylococcusaureus, Enterobacteriaceae did not detected. Dentos 1% gel was compared its pharmacological trialwith Hi Ora gel which is produced by Himalaya LLC. On the treatment 14 days, Dentos gel more reduced45.9% of wound area index than Hi Ora gel.ConclusionThe 40% ethanolic extracts of the studied plants contained many bioactive chemical constituentsincluding alkoloids, flavonoids, tannin and coumarin. The 1.5% of carbomer was most effectivefor make a new Dentos gel and also new generated gel was most effective against Pseudomonasaeruginosa, Staphylococcus aureus, Enterobacteriaceae. The new generated gel was standardizedby its appearance, viscosity property and content of coumarin, alkaliod, flavonoids and microbiologicalpurity characteristics.
