Xanthan Gum-Chitosan: delayed, prolonged, and burst-release tablets using same components in different ratio

Chitosan and xanthan gum were combined in nine different percentages without using any cross-linking agent. The obtained physical matrices were able to give a burst, delayed, or prolonged release of red yeast rice (RYR) on the basis of xanthan gum percentage. In fact, thermal analysis, swelling behavior, and rheological analysis pointed out that a slight interaction among xanthan gum and RYR was present. This was reflected in a burst release when the amount of xanthan gum was under the 30%. On the contrary, a prolonged release was observed when the xanthan gum percent was higher than 70%. A delayed release was observed using similar percentage of the polymers (i.e., F5-F7). The effect of the formulation on RYR inhibition activity toward 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase and on cholesterol production was also evaluated.