Preparation and Characterization of Ternary Polyelectrolyte Complexes and Its Application in Overcoming Anti-microbial Resistance

Ezegbe Chekwube Andrew, Ezegbe Amarachi Grace, Orazulike Ozioma Faith, Rimamfate Joseph, Okorafor Chinemerem Ezinne
2022 Science Journal of Analytical Chemistry  
Polyelectrolyte complexes (PECs) are polymers with an electrolyte group in their repeating units. They are composed of natural and biodegradable polymers such as positively charged chitosan or protamine and negatively charged glycosaminoglycans (GAGs). Aim: To prepare and characterize polyelectrolyte complexes and to determine its application in overcoming antimicrobial resistance. Method: The polyelectrolyte complex was prepared using the solution method. The polymers used for the formation of
more » ... the polyelectrolyte complex were prepared in the ratio of 1:2:1, with Chitosan and Gelatin A using ratio 1 and Sodium alginate using ratio 2. A 1.25 g quantity of Chitosan was dissolved in 200 ml of 0.1% acetic acid. The polymer was put into a conical flask containing 200 ml of 0.1% acetic acid and then warmed and stirred simultaneously for thirty minutes by a magnetic stirrer and heater respectively. The resulting mixture is a viscous transparent solution. A 2.5 g quantity of Sodium alginate was dissolved in 100 ml of distilled water. Sodium alginate was put into a beaker containing distilled water being warmed and then stirred for 20 min. A 1.25 g quantity of Gelatin A was dissolved in 30 ml of warm water. A 0.5 g of Propyl paraben was dissolved in 20ml of ethanol. The resulting solutions were mixed together and allowed to stand for 3 days to allow complex formation. The mixture was decanted and then placed in an oven at 40°C for 24 hours to get a dried complex film. Result: The newly formed polyelectrolyte complex did not dissolve in the solvents and this is a proof that the complex formed was different from the parent polymers. The parent polymers; Gelatin A, Chitosan and Sodium alginate were soluble in water and 0.2% acetic acid respectively.
doi:10.11648/j.sjac.20221001.12 fatcat:2hef4sxpardwzfq5ab6qt5rocq