Insulin-loaded W/O/W multiple emulsions: Comparison of the performances of systems prepared with medium-chain-triglycerides and fish oil

European Journal of Pharmaceutics and Biopharmaceutics

Volumn 58, Issue 3, 2004, Pages 477-482

  Cournarie, Fabienne ^a   Savelli, Marie Pierre ^b   Rosilio, Véronique ^a   Bretez, Françoise ^b   Vauthier, Christine ^a   Grossiord, Jean Louis ^a,c   Seiller, Monique ^a  

^a UNIVERSITÉ PARIS SACLAY   (France)

^b UNIVERSITÉ DE PICARDIE JULES VERNE   (France)

^c INSTITUT CURIE   (France)

Author keywords

Elasticity; Fish oil; Insulin; Medium chain triglycerides; Multiple emulsion; Very long chain triglycerides

Indexed keywords

ABIL; ARLATONE; FISH OIL; MIGLYOL; NEUTRAL INSULIN; SURFACTANT; TRIACYLGLYCEROL; UMULIN; WATER OIL CREAM;

ARTICLE; ELASTICITY; LOW TEMPERATURE; REACTION TIME; SURFACE TENSION; VISCOSITY;

EMULSIONS; FISH OILS; HUMANS; INSULIN; OILS; SURFACE TENSION; TRIGLYCERIDES; WATER;

EID: 4644319114     PISSN: 09396411     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ejpb.2004.03.024     Document Type: Article

References (22)

1. Silva Cunha A., Grossiord J.L., Puisieux F., Seiller M. Insulin in W/O/W multiple emulsions: biological activity after oral administration in normal and diabetic rats. J. Microenc. 14:1997;321-333
2. Silva Cunha A., Chéron M., Grossiord J.L., Puisieux F., Seiller M. W/O/W multiple emulsions of insulin containing a protease inhibitor and an absorption enhancer: biological activity after oral administration to normal and diabetic rats. Int. J. Pharm. 169:1998;33-34
3. Cournarie F., Rosilio V., Chéron M., Vauthier C., Lacour B., Grossiord J.L., Seiller M. Improved formulation of W/O/W multiple emulsion for insulin encapsulation. Influence of the chemical structure of insulin. Coll. Polym. Sci. 282:2004;562-568
4. Storlien L.H., Jenkins A.B., Chisholm D.J., Pascoe W.S., Khouri S., Kraegen E.W. Influence of dietary fat composition on development of insulin resistance in rats. Relationship to muscle triglyceride and α -3 fatty acids in muscle phospholipids. Diabetes. 40:1991;280-289
5. Calder P.C. Polyunsaturated fatty acids, Inflammation and Immunity. Lipids. 36:2001;1007-1024
6. Angerer P., VonSchacky C. n-3 Polyunsaturated fatty acids and the cardiovascular system. Curr. Opin. Lipidol. 11:2000;57-63
7. Kaplan N.M. Hypertension and diabetes. J. Human Hypertens. 16:2002;S56-S60
8. Nilsson P., Gudbjörnsdottir S., Eliasson B., Cederholm J. Hypertension in diabetes: trends in clinical control in repeated large-scale national surveys from Sweden. J. Human Hypertens. 17:2003;37-44
9. Morishita M., Kajita M., Suzuki A., Takayama K., Chiba Y., Tokiwa S., Nagai T. The dose-related hypoglycemic effects of insulin emulsions incorporating highly purified EPA and DHA. Int. J. Pharm. 201:2000;175-185
10. Florence A.T., Whitehill D. The formulation and stability of multiple emulsions. Int. J. Pharm. 11:1982;277-308
11. Mengual O., Meunier G., Cayré I., Puech K., Snabre P. TURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis. Talanta. 50:1999;445-456
12. Roland I., Piel G., Delattre L., Evrard B. Systematic characterization of oil-in-water emulsions for formulation design. Int. J. Pharm. 263:2003;85-94
13. Ringard-Lefebvre C., Bochot A., Memisoglu E., Charon D., Duchêne D., Baszkin A. Effect of spread amphiphilic β-cyclodextrins on interfacial properties of the oil/water system. Colloids Surf. B: Biointerfaces. 25:2002;109-117
14. Driscoll F., Nehne J., Peterss H., Franke R., Bistrian B.R., Niemann W. The influence of medium-chain triglycerides on the stability of all-in-one formulations. Int. J. Pharm. 240:2002;1-10
15. Seiller M., Grossiord J.L., Silva A. Obtaining multiple emulsions. Grossiord J.L., Seiller M. Multiple emulsions: Structure, Properties and Applications, Paris, France. 1998;57-80
16. Brange J. Stability of Insulin: Studies on the Physical and Chemical Stability of Insulin in Pharmaceutical Formulation. 1994;Kluwer Academic Publishers, Boston. pp. 18-41
17. Law T.K., Whateley T.L., Florence A.T. Stabilisation of W/O/W multiple emulsions by interfacial complexation of macromolecules and nonionic surfactants. J. Controlled Release. 3:1986;279-290
18. Garti N., Aserin A., Cohen Y. Mechanistic considerations on the release of electrolytes from multiple emulsions stabilized by BSA and non-ionic surfactants. J. Controlled Release. 29:1994;41-45
19. Dickinson E., Evison J., Owusu R.K., Williams A. Protein-stabilized water-in-oil-in-water emulsions. Philips G.O., Wallock D.J., Williams P.A. Gums and stabilizers for the food industry, Oxford, England. 1994;91-101
20. Douillard R. Adsorption of serum albumin at the oil/water interface. Colloids Surf. A. 91:1994;113-119
21. Omotosho J.A., Law T.K., Whateley T.L., Florence A.T. The stabilization of W/O/W emulsions by interfacial interaction between albumin and nonionic surfactants. Colloids Surf. 20:1986;133-144
22. Kanouni M., Rosano H.L., Naouli N. Preparation of a stable double emulsion (W1/O/W2): role of the interfacial films on the stability of the system. Adv. Colloids Interface Sci. 99:2002;229-254