Formation and stability of W/O microemulsion formed by food grade ingredients and its oral delivery of insulin in mice

Journal of Functional Foods

Shengnan Xu¹  Fang Zhong¹  Jianguo Ma¹  Yue Li¹  Wallace Yokoyama²  Song Zhu³ 

[1] Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China;Processed Food Research, Agricultural Research Service, USDA, Albany, CA 94710, USA;State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China;

关键词: Insulin;    Microemulsion;    Stability;    Glucose tolerance test;    Formula;   

DOI  :  

来源: DOAJ

【 摘 要 】

Water in oil (W/O) microemulsions are potential vehicles to deliver insulin orally. In this study, we characterized the formation and stability of W/O microemulsions formed by food grade ingredients, including different intrinsic components (oil source, surfactant, and cosurfactant). Stable microemulsions were formed with Span80-Tween80 (S80T80) (HLB = 6) or PEG-7 hydrogenated castor oil (PEG-7) (HLB = 5) as surfactants and isopropyl myristate as the oil phase under mild processing conditions. The W/O microemulsions showed good thermodynamic stability in the temperature range 20–40 °C. S80T80 microemulsions were stable to the addition of NaCl. Peak glucose response to glucose tolerance test was dramatically decreased by the insulin loaded W/O microemulsions when administered to mice, and was further decreased to 1/3 of the control when sodium taurocholate or trypsin inhibitor was incorporated into the aqueous phase. This study shows that insulin in a W/O microemulsion remains bioactive during processing and digestion, and is bioavailable to the host animal.

【 授权许可】

Unknown