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Preparation, characterization and pharmacokinetic assessment of Diosmetin solid lipid nanoparticles: A bioanalytical approach using LC-MS/MS

  • Sachin Dattram Pawar
  • , Swati Ramesh Pawar
  • , Komal Gawali
  • , Sandeep Jat
  • , Pooja Singh
  • , Shreyash S. Yadav
  • , Ashok Kumar Datusalia
  • , Hitesh Kulhari
  • , Pramod Kumar*
  • *Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Diosmetin (DIO) is a flavonoid found in the peel of citrus lemon and is known for its anticancer and anti-inflammatory properties. DIO has limited solubility in water, which limits oral bioavailability. Therefore, in this research article, we aim to prepare solid lipid nanoparticles of DIO (DIO-SLNs) to improve their oral solubility and bioavailability. The new, sensitive HPLC, LC-ESI-MS/MS analytical and bioanalytical methods were optimized. The optimized batch of DIO-SLNs demonstrated particle size, zeta potential, and PDI values of 187.8 ± 4.50 nm, −23.7 ± 2.44, and 0.28 ± 0.01respectively. The entrapment efficiency of prepared nanoparticles is 99.4 ± 0.43 %. The DSC and XRD study of DIO-SLNs confirms the amorphous nature. SEM, TEM, and AFM confirm that the prepared particles are spherical with a complete round structure. In vitro, cell viability testing on the SHSY5Y cell line revealed that the prepared formulation is safe up to 3 μm, with a viability of 73.15 %. The in vitro drug release study confirms that DIO releases slowly and steadily from SLNs compared to pure DIO. The in vivo pharmacokinetic study on SD male rats was performed. The DIO-SLNs showed a 5.15-fold increase in relative bioavailability when administered orally. The Cmax of pure DIO and DIO-SLNs were 0.2625 ± 0.06 and 3.55 ± 1.056 ng/mL, respectively. This work ensures that incorporating DIO into SLNs significantly enhances their solubility and bioavailability, making them suitable for functional foods and pharmaceuticals.

Original languageEnglish
Article number107096
JournalFood Bioscience
Volume71
DOIs
Publication statusPublished - 09-2025

All Science Journal Classification (ASJC) codes

  • Food Science
  • Biochemistry

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