ENCAPSULATION OF INSULIN IN CHITOSAN-COATED ALGINATE BEADS: ORAL THERAPEUTIC PEPTIDE DELIVERY

Figures & data

Figure 1. Release profile of insulin from chitosan-alginate beads. Beads were incubated in 20 ml release medium (•); artificial gastric fluid, pH 1.2, (◯); artificial intestinal fluid, pH 7.5 on a shaker (100 rpm) at 37°C.

Figure 2. Release profile of insulin from chitosan-alginate-glutaraldehyde beads. Beads were incubated in 20 ml release medium (•); artificial gastric fluid, pH 1.2, (◯); artificial intestinal fluid, pH 7.5 on a shaker (100 rpm) at 37°C.

Table 1. In Vitro Insulin Release Towards Enzymatic Degradation Under Gastric Conditions (Artificial Gastric Fluid; pH 1.2 Containing Pepsin at 37°C, 100 rpm)

Time (h)	Alginate-Chitosan			Alginate-Chitosan-Glutaraldehyde
	Insulin Release (μg)	Undegraded Insulin (μg)	Remaining Insulin (%)	Insulin Release (μg)	Undegraded Insulin (μg)	Insulin Release (%)
2	78.9	4.6	5.8	48.2	5.05	10.4
4	102	5.3	5.2	106	5.35	5.05
6	106	3.26	3.1	111	4.95	4.5

Table 2. In Vitro Insulin Release Towards Enzymatic Degradation Under Intestinal Conditions (Artificial Intestinal Fluid; TBS pH 7.5 Containing Trypsin at 37°C, 100 rpm)

Time (h)	Alginate-Chitosan			Alginate-Chitosan-Glutaraldehyde
	Insulin Release (μg)	Undegraded Insulin (μg)	Remaining Insulin (%)	Insulin Release (μg)	Undegraded Insulin (μg)	Insulin Release (%)
2	30.7	3.8	12.3	27	7.45	27.6
4	64.3	7.45	11.6	67	8.75	13.1
6	136.5	7.9	5.8	122.9	7.8	6.3