Linear Dextrin as Potential Insulin Delivery System: Effect of Degree of Polymerization on the Physicochemical Properties of Linear Dextrin–Insulin Inclusion Complexes

Polymers

卷:13

Qunyu Gao¹  Shiting Dong¹  Qiang Liu¹  Huifang Xie¹  Xin Ma²  Wenbin Lin²  Yi Chen³ 

[1] Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;

[2] School of Computer Science and Technology, Tiangong University, Tianjin 300387, China;

[3] School of Materials Science and Engineering, South China University of Technology, Guangzhou 510006, China;

关键词: LD–insulin inclusion complexes;    in vitro release;    fabrication;    DP;    insulin;    encapsulation;   

DOI  :  10.3390/polym13234187

来源: DOAJ

【 摘 要 】

In the current study, linear dextrin (LD) was prepared using waxy potato starch debranched with pullulanase, which has attracted immense interest in the food, pharmaceutical, and cosmetic industries as a versatile ingredient. Various LDs were separated on the basis of their differential solubility in aqueous/ethanol solutions of different volumetric ratios. Three LD products—LD Fabrications with 40% ethanol (F-40); LD Fabrications with 50% ethanol (F-50); and LD Fabrications with 60%, 70%, and 80% ethanol (F-M)—were obtained with an average degree of polymerization (DP) values of 31.44, 21.84, and 16.10, respectively. The results of Fourier transform infrared spectroscopy (FT-IR) analysis revealed that the reaction mainly involved hydrogen bonding and a hydrophobic interaction between LD and insulin in the process of inclusion complex formation. X-ray diffraction (XRD) results indicated that insulin was encapsulated in LD. The results of circular dichroism (CD) showed that the changes in the secondary structure of insulin were negligible during the release from the inclusion complexes. The order of encapsulation capacity is as follows: the complex composed of F-M and insulin (F-M-INS) > the complex composed of LD and insulin (LD-INS) > the complex composed of F-50 and insulin (F-50-INS) > and the complex composed of F-40 and insulin (F-40-INS). F-M-INS inclusion complexes showed a better effect on reducing the release of insulin in gastric juice and promoting the release of insulin in intestinal juice and blood plasma than LD-INS.

【 授权许可】

Unknown