Development and characterization of new insulin containing polysaccharide nanoparticles

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Bruno Sarmento (Author) Other; Antonio Ribeiro (Author) Other; Francisco Veiga (Author) Other; Domingos Ferreira (Author) FFUP

Journal

Title: Colloids and Surfaces B: Biointerfaces

Vol. 53

Pages: 193-202

ISSN: 0927-7765

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 151 Citations

Scopus - 195 Citations

Scientific classification

FOS: Engineering and technology > Materials engineering

Other information

Authenticus ID: P-004-FM7

DOI: 10.1016/j.colsurfb.2006.09.012

Abstract (EN): A nanoparticle insulin delivery system was prepared by complexation of dextran sulfate and chitosan in aqueous solution. Parameters of the formulation such as the final mass of polysaccharides, the mass ratio of the two polysaccharides, pH of polysaccharides solution, and insulin theorical loading were identified as the modulating factors of nanoparticle physical properties. Particles with a mean diameter of 500 nm and a zeta potential of approximately -15 mV were produced under optimal conditions of DS:chitosan mass ratio of 1.5:1 at pH 4.8. Nanoparticles showed spherical shape, uniform size and good shelf-life stability. Polysaccharides complexation was confirmed by differential scanning calorimetry and Fourier transformed infra-red spectroscopy. An association efficiency of 85% was obtained. Insulin release at pH below 5.2 was almost prevented up to 24 h and at pH 6.8 the release was characterized by a controlled profile. This suggests that release of insulin is ruled by a dissociation mechanism and DS/chitosan nanoparticles are pH-sensitive delivery systems. Furthermore, the released insulin entirely maintained its immunogenic bioactivity evaluated by ELISA, confirming that this new formulation shows promising properties towards the development of an oral delivery system for insulin.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10