BioScience Trends. 2015;9(6):397-403. (DOI: 10.5582/ddt.2015.01065)

Preparation and characterization of lidocaine rice gel for oral application.

Okonogi S, Kaewpinta A, Yotsawimonwat S, Khongkhunthian S


SUMMARY

The objective of the present study was to prepare buccal anesthetic gels using rice as gelling agent. Rice grains of four rice varieties, Jasmine (JM), Saohai (SH), Homnil (HN), and Doisket (DS) were chemically modified. Buccal rice gels, containing lidocaine hydrochloride as local anesthetic drug were formulated using the respective modified rice varieties. The gels were evaluated for outer appearance, pH, color, gel strength, foaming property, adhesion, in vitro drug release and in vivo efficacy. It was found that the developed rice gels possessed good texture. Rice varieties showed influence on gel strength, color, turbidity, adhesive property, release property, and anesthetic efficacy. JM gel showed the lowest turbidity with light transmission of 86.76


KEYWORDS: Rice gel, local anesthetic, mucoadhesive, drug release, lidocaine

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