Biodegradable Starch/Copolyesters Film Reinforced with Silica Nanoparticles: Preparation and Characterization

Lima, Roberta A.; Oliveira, René R.; Wataya, Célio H.; Moura, Esperidiana A. B.

doi:10.1002/9781119093404.ch87

Cited by 1 publication

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“…But some of its inherent characteristics greatly limit its application, such as insolubility in cold water, the instability of starch paste and the tendency of aging and aging under heat, acid and shear action, poor film-forming property and transparency and poor freeze-thaw stability, etc. Therefore, it is necessary to modify the original starch to improve its structure and property, promote its function and expand the application scope [75] . Using starch nanoparticles as the backbone and polyglutamic acid as the branch chain, Zhang et al made a new oral delivery system of protein drugs (SNP-g-PGA).…”

Section: Starch-based Materialsmentioning

confidence: 99%

Developments in encapsulation of insulin: Is oral delivery now possible?

Pratap-Singh

Guo

Xie

et al. 2019

J Pharm Biopharm Res

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This review presents the possibilities of oral delivery of insulin. Insulin, being readily destroyed/transformed by the proteolytic enzymes and first-pass effects in the digestive system, has mainly been administered through injection, such as intravenous injection and transdermal injection. With developments in the material sciences, appropriate encapsulation methodologies have been developed that could be employed to protect insulin from the digestive effects of the human GI system, and thereby have opened a gateway of research exploring the oral route of insulin delivery. One approach is to incorporate insulin into an emulsion with an appropriate oil-phase, which protects the insulin from degradation. Coating with natural or synthetic polymeric materials, or with lipids, followed by size-reduction to 100-1000 nm is applied as another common approaches of insulin encapsulation. Other approaches like liposomes, nanogels, etc. are also being explored. This review gives a summary of methods of preparation as well as in vitro and in vivo bioavailability of insulin through these methods. It is observed that the oral bioavailability of insulin intake has increased from about 0.1% to about 20% for encapsulated insulin.

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Section: Starch-based Materialsmentioning

confidence: 99%