Cunha A S, Grossiord J L, Puisieux F, Seiller M
Faculdade de farmacia da Universidade Federal de Minas Gerais, Belo Horizonte/MG, Brazil.
J Microencapsul. 1997 May-Jun;14(3):311-9. doi: 10.3109/02652049709051135.
In this work two w/o/w multiple emulsions composed of soybean oil or medium-chain triglycerides and containing insulin were studied. These emulsions were prepared by means of two-step emulsification procedure. The w/o/w emulsions obtained were stable for at least 6 months of storage at 4-6 degrees C. The yield of encapsulation of insulin was > 95%. The main release mechanism is a swelling-breakdown phenomenon. In vitro, the two w/o/w multiple emulsions were able to protect insulin against enzymatic degradation. These results indicate that multiple emulsions have potential as a carrier of insulin for oral administration.
