Hyaluronic-Acid-Coated Chitosan Nanoparticles for Insulin Oral Delivery: Fabrication, Characterization, and Hypoglycemic Ability.


Journal

Macromolecular bioscience
ISSN: 1616-5195
Titre abrégé: Macromol Biosci
Pays: Germany
ID NLM: 101135941

Informations de publication

Date de publication:
07 2022
Historique:
revised: 30 01 2022
received: 05 12 2021
pubmed: 20 2 2022
medline: 19 7 2022
entrez: 19 2 2022
Statut: ppublish

Résumé

Oral administration of insulin faces multiple biological challenges, such as varied digestive environments, mucin exclusion, and low epithelial cells' absorption. In the present study, a hyaluronic acid (HA)-coated chitosan (CS) nanoparticle (HCP) delivery system is fabricated for insulin oral delivery. It is hypothesized that the developed nanoparticles will protect insulin from digestive degradation, promote intestinal epithelial cell absorption, and exert strong in vivo hyperglycemic ability. Nanoparticles formulated by CS and sodium tripolyphosphate (TPP) are optimized to form the core nanoparticles (CNPs). HA is further applied to coat CNP (HCP) to improve stability, reduce enzymatic degradation, and promote absorption of insulin. HCP promotes insulin uptake by Caco-2 cells, absorbs less mucin, and improves intestinal absorption. Moreover, an in vivo test demonstrates that oral administration of insulin-loaded HCP exerts strong and continuous hyperthermia effect (with a pharmacological availability (PA) of 13.8%). In summary, HCP is a promising delivery platform for insulin oral administration in terms of protecting insulin during digestion, facilitating its absorption and ultimately promoting its oral bioavailability.

Identifiants

pubmed: 35182103
doi: 10.1002/mabi.202100493
doi:

Substances chimiques

Drug Carriers 0
Hypoglycemic Agents 0
Insulin 0
Mucins 0
Hyaluronic Acid 9004-61-9
Chitosan 9012-76-4

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

e2100493

Informations de copyright

© 2022 Wiley-VCH GmbH.

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Auteurs

Haishan Wu (H)

School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.

Ting Guo (T)

School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.

Jian Nan (J)

School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.

Liu Yang (L)

School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.

Guangfu Liao (G)

Engineering Research Center of Nano-Geomaterials of Ministry of Education, China University of Geosciences, Wuhan, 430074, China.

Hyun Jin Park (HJ)

School of Life Sciences and Biotechnology, Korea University, Seoul, 02841, South of Korea.

Jinglei Li (J)

School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.

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