Insulin in w/o/w multiple emulsions: preparation characterization and determination of stability towards proteases in vitro.
In this work two w/o/w multiple emulsions composed of soybean oil or medium-chain triglycerides and containing insulin were studied. These emulsions were prepared by means of two-step emulsification procedure. The w/o/w emulsions obtained were stable for at least 6 months of storage at 4-6 degrees C. The yield of encapsulation of insulin was > 95%. The main release mechanism is a swelling-breakdown phenomenon. In vitro, the two w/o/w multiple emulsions were able to protect insulin against enzymatic degradation. These results indicate that multiple emulsions have potential as a carrier of insulin for oral administration.
Cunha
A S
AS
Faculdade de farmacia da Universidade Federal de Minas Gerais, Belo Horizonte/MG, Brazil.
Grossiord
J L
JL
Puisieux
F
F
Seiller
M
M
D002851:Chromatography, High Pressure Liquid; D004355:Drug Stability; D004655:Emulsions; D010450:Endopeptidases / Q000378:metabolism*; D006801:Humans; D007004:Hypoglycemic Agents / Q000008:administration & dosage* / Q000737:chemistry; D007328:Insulin / Q000008:administration & dosage* / Q000737:chemistry; D009994:Osmolar Concentration; D010316:Particle Size; D012212:Rheology; D012965:Sodium Chloride; D013696:Temperature; D013997:Time Factors; D014280:Triglycerides / Q000737:chemistry
D004655:Emulsions; D007004:Hypoglycemic Agents; D007328:Insulin; D014280:Triglycerides; D012965:Sodium Chloride; D010450:Endopeptidases