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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.


In vitro release behavior of insulin♦ Percent cumulative human insulin release with time from insulin-egg yolk self microemulsifying dispersion in pH 7.4 phosphate buffer (n=3)
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Figure 0002: In vitro release behavior of insulin♦ Percent cumulative human insulin release with time from insulin-egg yolk self microemulsifying dispersion in pH 7.4 phosphate buffer (n=3)

Mentions: In vitro release of human insulin from InsEY-SMEDS dispersions in pH 7.4 phosphate buffer was evaluated. The dispersions were able to retard the release of insulin with initial bust effect. (fig. 2). The initial bust effect could be attributed to physical dispersion of insulin in egg yolk solids and releasing the insulin while forming spherical particles. There after little slower release of insulin was observed, could be due to the entrapment of insulin in the hydrophobic component, phospholipids of egg yolk and SMEDS microemulsion.


Insulin-egg yolk dispersions in self microemulsifying system.

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

In vitro release behavior of insulin♦ Percent cumulative human insulin release with time from insulin-egg yolk self microemulsifying dispersion in pH 7.4 phosphate buffer (n=3)
© Copyright Policy - open-access
Related In: Results  -  Collection

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

Figure 0002: In vitro release behavior of insulin♦ Percent cumulative human insulin release with time from insulin-egg yolk self microemulsifying dispersion in pH 7.4 phosphate buffer (n=3)
Mentions: In vitro release of human insulin from InsEY-SMEDS dispersions in pH 7.4 phosphate buffer was evaluated. The dispersions were able to retard the release of insulin with initial bust effect. (fig. 2). The initial bust effect could be attributed to physical dispersion of insulin in egg yolk solids and releasing the insulin while forming spherical particles. There after little slower release of insulin was observed, could be due to the entrapment of insulin in the hydrophobic component, phospholipids of egg yolk and SMEDS microemulsion.

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.