Synthesis, characterization and evaluation of in vitro antimicrobial and anti-diabetic activity of berberine encapsulated in guar-acacia gum nanocomplexes

Abstract

In the present study, the anti-diabetic and antimicrobial properties of berberine were improved using non-ionic guar gum and ionic acacia gum as nanocarriers. Berberine loaded guar-acacia gum nanocomplexes were synthesized by employing ionic complexation method. The formulation was characterized by dynamic light scattering (DLS), Fourier-transform infrared spectroscopy (FTIR), Transmission electron microscopy (TEM), Scanning electron microscopy (SEM) and evaluated for in vitro dissolution study, anti-diabetic activity and antimicrobial activity. The optimized berberine loaded guar-acacia gum nanocomplexes had a particle size of 290.2 nm as indicated by DLS and drug entrapment efficiency of 96.5%. Morphological analysis revealed that berberine nanocomplexes were spherical-shaped with a smooth surface and size in the range of 100–250 nm. Moreover, berberine loaded guar-acacia nanocomplexes showed good stability and controlled released property in vitro. Antimicrobial activity against bacterial strains and fungal strains demonstrated the higher antimicrobial potential of berberine loaded gum nanocomplexes than gum nanocomplexes (blank) and pure berberine as indicated by the greater zone of inhibition diameter. In vitro anti-diabetic assessment showed higher percentage inhibition of the α-amylase enzyme by berberine loaded gum nanocomplexes as compared to pure berberine and blank nanocomplexes. In conclusion, the improved biological potency of berberine upon encapsulation into gum nanocomplexes indicates that berberine loaded guar-acacia gum nanocomplexes can be used as a promising candidate against diabetes and pathogenic microorganisms in the near future.