EVALUATION OF THE STABILITY AND THE ENZYMATIC ACTIVITY OF PAPAIN SOLUTIONS USED IN THE DEBRIDEMENT AND WOUND HEALING

Abstract

Papain solutions (2 % w/v, 6 % w/v and 10 % w/v) used in debridement and wound healing, were prepared without and with pharmaceutical adjuvants (propylene glycol, EDTA and methyl paraben) and were stored in environments
with different temperatures (5-10 ºC and 30-35 oC). Some analyses were performed during the storage: organoleptic analysis, pH, microbiological contamination and enzymatic activity (milk-clotting method). The results showed that pH and organoleptic aspects are not reliable guides to monitor changes in enzymatic activity in the solutions. There were no problems concerning microbiological contamination of the solutions during the evaluation period. Storage environments with lower temperatures can maintain high enzymatic activities of the solutions. There was not a proportional
increase of the maximum enzymatic activity of the solutions without adjuvants and the concentration of papain in the formulations. Initially, the papain solutions without adjuvants exhibited enzymatic activity three to five times
higher than the other samples, but there was rapid decrease. Therefore, papain solutions should be used in the form of extemporaneous preparations in dressings. On the other hand, solutions with adjuvants have their enzymatic activities preserved for a longer time.