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Insulin-egg yolk dispersions in self microemulsifying system.

Singnurkar PS, Gidwani SK - Indian J Pharm Sci (2008)

Bottom Line: The particle size ranged 1.023±0.316 μm in diameter and insulin encapsulation efficiency was 98.2±0.9 %.Insulin hydrophobic self microemulsifying dispersions suppressed insulin release in pH 7.4 phosphate buffer and shown to protect insulin from enzymatic degradation in vitro in presence of chymotripsin.Egg yolk encapsulated insulin was bioactive, demonstrated through both in vivo and in vitro.

View Article: PubMed Central - PubMed

Affiliation: USV Limited, B. S. D. Marg, Govandi, Mumbai-400 088, India.

ABSTRACT
Formulation of insulin into a microemulsion very often presents a physicochemical instability during their preparation and storage. In order to overcome this lack of stability and facilitate the handling of these colloidal systems, stabilization of insulin in presence of hydrophobic components of a microemulsion appears as the most promising strategy. The present paper reports the use of egg yolk for stabilization of insulin in self microemulsifying dispersions. Insulin loaded egg yolk self microemulsifying dispersions were prepared by lyophilization followed by dispersion into self microemulsifying vehicle. The physicochemical characterization of selfmicroemulsifying dispersions includes such as insulin encapsulation efficiency, in vitro stability of insulin in presence of proteolytic enzymes and in vitro release. The biological activity of insulin from the dispersion was estimated by enzyme-linked immunosorbant assay and in vivo using Wistar diabetic rats. The particle size ranged 1.023±0.316 μm in diameter and insulin encapsulation efficiency was 98.2±0.9 %. Insulin hydrophobic self microemulsifying dispersions suppressed insulin release in pH 7.4 phosphate buffer and shown to protect insulin from enzymatic degradation in vitro in presence of chymotripsin. Egg yolk encapsulated insulin was bioactive, demonstrated through both in vivo and in vitro.

No MeSH data available.


Photograph obtained by scanning electron microscopy of insulin-egg yolk particles.Scanning electron micrograph of human insulin-egg yolk particles at 10,000X, white spherical particles are observed.
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Figure 0001: Photograph obtained by scanning electron microscopy of insulin-egg yolk particles.Scanning electron micrograph of human insulin-egg yolk particles at 10,000X, white spherical particles are observed.

Mentions: Insulin-egg yolk dispersions after lyophilization showed characteristic of dense yellow cake formation with good dispersibility in purified water. The aqueous dispersions were opaque and pale yellow. The opaque appearance could be attributed to the emulsifying property of the egg yolk. Particle size of the SMEDS solution and InsEY-SMEDS showed very fine particle size with mean diameter of 0.387±0.052 μm for SMEDS solution. The self microemulsifying solution after addition into water resulted into formation of nanoemulsion. When InsEY was dispersed into SMEDS system and then added into water, increase in particle size to 1.023±0.316 μm was observed. It could be due to formation of dispersed particles of InsEY into SMEDS system and the presence of phospholipids and variety of fatty acids present in egg yolk. The SEM images (fig. 1) confirm that the dispersed particles are circular in shape and well dispersed and separated on the surface.


Insulin-egg yolk dispersions in self microemulsifying system.

Singnurkar PS, Gidwani SK - Indian J Pharm Sci (2008)

Photograph obtained by scanning electron microscopy of insulin-egg yolk particles.Scanning electron micrograph of human insulin-egg yolk particles at 10,000X, white spherical particles are observed.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC3040865&req=5

Figure 0001: Photograph obtained by scanning electron microscopy of insulin-egg yolk particles.Scanning electron micrograph of human insulin-egg yolk particles at 10,000X, white spherical particles are observed.
Mentions: Insulin-egg yolk dispersions after lyophilization showed characteristic of dense yellow cake formation with good dispersibility in purified water. The aqueous dispersions were opaque and pale yellow. The opaque appearance could be attributed to the emulsifying property of the egg yolk. Particle size of the SMEDS solution and InsEY-SMEDS showed very fine particle size with mean diameter of 0.387±0.052 μm for SMEDS solution. The self microemulsifying solution after addition into water resulted into formation of nanoemulsion. When InsEY was dispersed into SMEDS system and then added into water, increase in particle size to 1.023±0.316 μm was observed. It could be due to formation of dispersed particles of InsEY into SMEDS system and the presence of phospholipids and variety of fatty acids present in egg yolk. The SEM images (fig. 1) confirm that the dispersed particles are circular in shape and well dispersed and separated on the surface.

Bottom Line: The particle size ranged 1.023±0.316 μm in diameter and insulin encapsulation efficiency was 98.2±0.9 %.Insulin hydrophobic self microemulsifying dispersions suppressed insulin release in pH 7.4 phosphate buffer and shown to protect insulin from enzymatic degradation in vitro in presence of chymotripsin.Egg yolk encapsulated insulin was bioactive, demonstrated through both in vivo and in vitro.

View Article: PubMed Central - PubMed

Affiliation: USV Limited, B. S. D. Marg, Govandi, Mumbai-400 088, India.

ABSTRACT
Formulation of insulin into a microemulsion very often presents a physicochemical instability during their preparation and storage. In order to overcome this lack of stability and facilitate the handling of these colloidal systems, stabilization of insulin in presence of hydrophobic components of a microemulsion appears as the most promising strategy. The present paper reports the use of egg yolk for stabilization of insulin in self microemulsifying dispersions. Insulin loaded egg yolk self microemulsifying dispersions were prepared by lyophilization followed by dispersion into self microemulsifying vehicle. The physicochemical characterization of selfmicroemulsifying dispersions includes such as insulin encapsulation efficiency, in vitro stability of insulin in presence of proteolytic enzymes and in vitro release. The biological activity of insulin from the dispersion was estimated by enzyme-linked immunosorbant assay and in vivo using Wistar diabetic rats. The particle size ranged 1.023±0.316 μm in diameter and insulin encapsulation efficiency was 98.2±0.9 %. Insulin hydrophobic self microemulsifying dispersions suppressed insulin release in pH 7.4 phosphate buffer and shown to protect insulin from enzymatic degradation in vitro in presence of chymotripsin. Egg yolk encapsulated insulin was bioactive, demonstrated through both in vivo and in vitro.

No MeSH data available.