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Peanut oil based W1/o/W2 multiple emulsions for oral administration of insulin

Author: 
Louis AugustinDiaga DIOUF, Gora MBAYE, Augustin NDIAYE, Papa Mady, S.Y., Alphonse Rodrigue DJIBOUNE, Mamadou SOUMBOUNDOU, Inah Elisabeth NDIAYE, Nicolas ANTON, Thierry VANDAMME and Mounibé DIARRA
Subject Area: 
Physical Sciences and Engineering
Abstract: 

In this study it 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 type for optimal protection against digestive degradation. These emulsions were made in two steps, a first step of formulating a water-in-oil emulsion wherein the oil phase consists of peanut oil, not frequently used and tested in these types of emulsions, and a second one of multiple emulsion formulation. In the methodology, parameters such as the hydrophilic / lipophilic balance, the type of surfactant, the amount of thickening in the internal and / or external phase, the proportions of different fractions introduced, the speed and stirring time, were varied. The control of all these parameters allowed to produce emulsions that have superior long-term stability to one month. Stability tests in varying pH environments simulating those in the stomach and small intestine have also given satisfactory results. It plan later to continue the stability studies of this emulsions by further in vitro studies, but also by in vivo studies in diabetic rats.

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