Purpose. The objective of the proposed work is to evaluate the efficacy of Pectins to qualify them as polymers for designing an oral microsphere for the delivery of selected oral antidiabetic drug-like metformin hydrochloride. Methods. Different Microspheres formulations were prepared by the water in oil (w\o) emulsion solvent evaporation technique and subsequently evaluated for its different physical parameters as well as its in vitro and in vivo drug release study. Results. The formulations F2 (98.42) and F3 (98.03) showed a constant and high release in the dissolution profile, so among these two formulations, F2 was taken for development study, due to the better result shown over in other evaluation parameters. From the HPLC determinations after in vivo study, it had been found that the test samples and the standard sample had not shown any significant fluctuation in relation to their retention time. Conclusion. From in vitro and in？？vivo results, it may be concluded that drug-loaded pectin microspheres in 1？:？1 ratio are a suitable delivery system for metformin hydrochloride and may be used for effective management of NIDDM. From this experiment, it could be concluded that as a natural polymer, pectin has potentiality in novel drug delivery system. 1. Introduction The novel system of drug delivery offers a means of improving the therapeutic effectiveness of incorporated drugs by providing sustained, controlled delivery and targeting the drug to desired site. A number of systems containing various types of polymer and wax were fabricated with drugs into dosage form with the aim of sustaining drug levels and hence drug action is obtained for an extended period of time [1]. However, a lack of understandings of anatomical and physiological barriers imposed impediment on the development of efficient delivery system. The modern era of controlled release technology represents the period in which an attempt at drug development is emphasized. The drug delivery system should deliver a drug at a rate dictated by the needs of the body over a specified period of treatment [2]. Pectin was first isolated and described in 1825 by Henri Braconnot, though the action of pectin to make jams and marmalades was known long before. To obtain well-set jams from fruits that had little or only poor quality pectin, pectin-rich fruits or their extracts were mixed into the recipe. During industrialization, the makers of fruit preserves soon turned to producers of apple juice to obtain dried apple pomace that was then cooked to extract pectin [3]. Naturally, pectin in the form of
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