Enzymatically cross-linked arabinoxylan microspheres as oral insulin delivery system

A. L. Martínez-López, E. Carvajal-Millan*, N. Sotelo-Cruz, V. Micard, A. Rascón-Chu, Y. L. López-Franco, J. Lizardi-Mendoza, R. Canett-Romero

*Autor correspondiente de este trabajo

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

26 Citas (Scopus)

Resumen

Arabinoxylans (AX) microspheres with different insulin/AX mass ratio were prepared by formation of phenoxy radical issued from the ferulic acid by enzymatic oxidation (entrapped in situ of insulin). Phenolic acid content and FT-IR spectrum of unloaded and insulin-loaded AX microspheres revealed that the phenoxy radical issued from the ferulic acid by enzymatic oxidation did not interact covalently with insulin. The microspheres showed a spherical shape, smooth surface and an average diameter of particles of 320 μm. In vitro control release found that AX microspheres minimized the insulin loss in the upper GI tract, retaining high percentage (~75%) of insulin in its matrix. The stability of the secondary structure of insulin was studied by dichroism circular (CD). The CD spectra of insulin released from AX microspheres did not change according to the insulin/AX mass ratio of the microsphere. Significant hypoglycemic effects with improved insulin-relative bioavailability tested on an in vivo murine model revealed the efficacy of these enzymatically cross-linked arabinoxylans microspheres as a new oral insulin carrier.

Idioma originalInglés
Páginas (desde-hasta)952-959
Número de páginas8
PublicaciónInternational Journal of Biological Macromolecules
Volumen126
DOI
EstadoPublicada - 1 abr 2019

Nota bibliográfica

Publisher Copyright:
© 2018 Elsevier B.V.

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