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Peanut oil based w1/o/w2multiple emulsions for oral administration of insulin

In this study itr was performed multiple emulsions of water in oil in water (W1/O/W2) containing insulin. The aim was to isolate the insulin molecule in emulsions of this spe for optimal protectioi against digestive degradation. These emulsions were made in two steps, a frrst step of formulating a water-in-oil emulsion wherein the oil phase consists of peanut oiI, not frequently used and tested-in these ÿpes of emulsions, and a second one of multiple emulsion formulaiion. in the methodology, parameters such as the hydrophilic i lipophilic balance, the ÿpe of surfactant, the amount àf thickening in the intemal and / or external phase, the proportions ofdifferent fractions introduced, the speed and stirring time, were varied. The control of all these parameters allowed to produce emulsions that have superior long-tem stability to one month. Stability tests in varying pH environments simulating those in the stomach and small intestine have also given satisfactory."iuitr. It plan later to continue the stability studies of this emulsions by further in vitro studies, but ajso by in vivo studies in diabetic rats.


Auteur(s) : L A D DIOUF, G MBAYE, A NDIAYE, P M SY., A R DJIBOUNE, M SOUMBOUNDOU, I E NDIAYE, N ANTON, T VANDAMME, M DIARRA
Pages : pp. 22420 à 22423
Année de publication : 2015
Revue : International Journal of Current Research,
N° de volume : 7
Type : Article
Mise en ligne par : MBAYE Gora