Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 30, Issue -, Pages 134-141Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2017.01.006
Keywords
Insulin; Microemulsion; Stability; Glucose tolerance test; Formula
Categories
Funding
- National 125 Program [2013AA1022207]
- National Natural Science Foundation of China [21676122, 31571891, 31401532]
- 111 Project [B07029, PCSIRT0627]
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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 degrees 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. (C) 2017 Elsevier Ltd. All rights reserved.
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