Sugar cross-linked gelatin for controlled release: microspheres and disks

The aim of the present paper was to find a 'biocompatible' means to cross-link gelatin-based pharmaceutical devices. In particular, we have studied the ability of native and oxidized mono- and di-saccharides to induce the cross-linking of gelatin. To this end, gelatin discs and gelatin microspheres were produced and their dissolution kinetics at 37 degrees C were examined. In order to find evidence of sugar-mediated cross-linking, DSC and FTIR experiments were performed. The obtained results indicated that both native and oxidized sugars resulted to different extents, in the formation of a cross-linked gelatin network able to reduce the dissolution of gelatin. These results suggest that oxidized mono- and disaccharides could be an interesting method by which to cross-link gelatin thereby reducing the risk of toxic side effects arising from the use of synthetic cross-linkers. (C) 1998 Published by Elsevier Science Ltd. All rights reserved.