Effect of Tripolyphosphate on Physical and Enzymatic Stabilities of Insulin Loaded Nanoparticles of N-Trimethyl ChitosanA. Jintapattanakit, T. Kissel and V. Buraphacheep Junyaprasert*
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Abstract The aim of the present work was to elucidate the influence of tripolyphosphate (TPP) on the colloidal and insulin stabilities. Using a trimethyl chitosan (TMC) with quaternization degree of 40%, insulin loaded nanoparticles were prepared by ionotropic gelation with TPP crosslinker. The nanoparticles were characterized for size, zeta potential, insulin loading, process yield, colloidal stability and the protection capability of insulin against enzymatic degradation of trypsin. The results showed that insulin nanoparticles were in the range of 200-260 nm with spherical or oval morphology. The highest insulin loading efficiency of nanoparticles with narrow size distribution was achieved when TPP:TMC:insulin mass ratio of 0.4:1:1 was used. The colloidal stability was TPP concentration dependent. The presence of TPP accelerated the degradation of free insulin and insulin loaded nanoparticles which increased with increasing TPP concentration. Therefore, the preparation of nanoparticles by ionotropic gelation with TPP would not be suitable for the development of insulin delivery system.
Keyword:
insulin, nanoparticles, N-trimethyl chitosan, stability, tripolyphosphate, trypsin, insulin delivery system
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