Preparation and quality evaluation of a novel thermosensitive gel based on response surface design
Wei Rouyi
Wang Qiang
Xiong Lirong
Guo Weiwei
Song Jianye
Zhang Huanhuan
Wang Kun
Abstract：Objective This study aims to prepare a novel gel for oral bacterial infections and to evaluate its quality characteris-tics.Methods Poloxamer 407(P407)and Poloxamer 188(P188)were used as the gel matrix;phase transition temperature and viscosity were set as the primary evaluation indices.A central composite design(CCD)of response surface methodology optimized the P407/P188 ratio.Curcumin,propolis flavonoids,and gentiopicroside were selected as the active antimicrobial com-ponents,with the Minimum Bactericidal Concentration(MBC)against Staphylococcus aureus as the criterion;a simplex lattice de-sign optimized their proportions.The gel was prepared via cold dissolution,and its color,appearance,and centrifugation stability were preliminarily assessed.The in vitro release properties of curcumin,a core antimicrobial component,were investigated by in vitro release.Results The optimal matrix formulation was 190.000 mg/mL P407 and 140.000 mg/mL P188.MBC testing deter-mined the active component ratio as 4.000 mg/mL curcumin,26.000 mg/mL propolis flavonoids,and 10.000 mg/mL gentiopicro-side.Preliminary quality evaluation indicated desirable gel characteristics.In vitro release experiments showed that the core antimi-crobial component curcumin release followed firstorder kinetics,demonstrating good thermosensitivity and sustainedrelease behavior.Conclusion The preparative novel thermosensitive gel exhibits excellent antibacterial activity,sustainedrelease performance,and temperatureresponsive properties,suggesting strong clinical potential for treating oral bacterial infections.
Keywords：Thermosensitive gelPoloxamerCurcuminStomatologyStaphylococcus aureus
Publication Date：2025-01-20
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：9( 102-110 )