Insulin-Loaded Soybean Trypsin Inhibitor-Chitosan Nanoparticles: Preparation, Characterization, and Protective Effect Evaluation

• Published in: Polymers Vol. 15; no. 12; p. 2648
• Main Authors: Zhang, Yihao, Liu, Ruijia, Feng, Qixu, Li, He, Li, You, Liu, Xinqi
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.06.2023; MDPI
• Subjects: Amino acids; Bioavailability; Chitosan; complex coacervation; Diabetes; Digestion; Efficiency; Encapsulation; Evaluation; Gastrointestinal system; Glucose; Hyperglycemia; Insulin; Molecular weight; Nanoparticles; Particle size; Patient compliance; Polydispersity; Simulation; Soybean; soybean trypsin inhibitor; Soybeans; Stability; Trypsin; Trypsin inhibitors; United States > US; China; chitosan; complex coacervation; nanoparticles; insulin; soybean trypsin inhibitor
• ISSN: 2073-4360; 2073-4360
• DOI: 10.3390/polym15122648

The aim of this work was to prepare insulin-loaded nanoparticles using soybean trypsin inhibitor (STI) and chitosan (CS) as a potential coating. The nanoparticles were prepared by complex coacervation, and characterized for their particle size, polydispersity index (PDI), and encapsulation efficiency. In addition, the insulin release and enzymatic degradation of nanoparticles in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were evaluated. The results showed that the optimal conditions for preparing insulin-loaded soybean trypsin inhibitor-chitosan (INs-STI-CS) nanoparticles were as follows: CS concentration of 2.0 mg/mL, STI concentration of 1.0 mg/mL, and pH 6.0. The INs-STI-CS nanoparticles prepared at this condition had a high insulin encapsulation efficiency of 85.07%, the particle diameter size was 350 ± 5 nm, and the PDI value was 0.13. The results of the in vitro evaluation of simulated gastrointestinal digestion showed that the prepared nanoparticles could improve the stability of insulin in the gastrointestinal tract. Compared with free insulin, the insulin loaded in INs-STI-CS nanoparticles was retained at 27.71% after 10 h of digestion in the intestinal tract, while free insulin was completely digested. These findings will provide a theoretical basis for improving the stability of oral insulin in the gastrointestinal tract.