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Preparation method of waxy corn starch nano particle-insulin sustained-release capsules

The technology of waxy corn starch and slow-release capsules is applied in the fields of genetic engineering and food and medicine, and can solve the problems of limited application and low drug loading rate.

Inactive Publication Date: 2015-02-11
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, it has requirements on the molecular structure of the drug, and the drug loading rate is low, and the coupling and decoupling between the drug and the carrier are always reversible. These factors limit its further application.

Method used

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  • Preparation method of waxy corn starch nano particle-insulin sustained-release capsules
  • Preparation method of waxy corn starch nano particle-insulin sustained-release capsules
  • Preparation method of waxy corn starch nano particle-insulin sustained-release capsules

Examples

Experimental program
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Embodiment 1

[0065] (1) Preparation of buffer solution: Accurately weigh 3.27g of disodium hydrogen phosphate and 2.24g of citric acid and dissolve them in 200mL of distilled water, stir to fully dissolve, and set aside;

[0066] (2) Pullulanase pretreatment: Accurately weigh 1 mL of pullulanase and drop it into 50 mL of distilled water, stir to make it fully mixed, and set aside;

[0067] (3) Preparation of starch milk: Weigh 20 g of waxy cornstarch and add it to 200 mL of buffer solution to obtain a 10% starch emulsion;

[0068] (4) Gelatinization: bath the prepared starch milk in 100°C water bath for 20 minutes to completely gelatinize the starch, then lower the temperature to 60°C to reach the optimum temperature of pullulanase;

[0069] (5) Enzymolysis: add the treated pullulanase to the gelatinized colloidal solution, and perform enzymolysis for 4 to 6 hours;

[0070] (6) Low-speed centrifugation: centrifuge the obtained solution while hot at a speed of 3000r / min for 3 minutes to re...

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Abstract

The invention discloses a preparation method of waxy corn starch nano particle-insulin sustained-release capsules. Debranched starch nano particles are prepared by adopting a biological enzyme method; an insulin solution is embedded into an amylase double helix cavity, and thus the waxy corn starch nano particle-insulin sustained-release capsules are prepared. The nano starch prepared by the method is high in yield, low in cost, and relatively safe and environmentally-friendly in method, and is used as an embedded material of insulin. Through determination of the characteristics in the sustained-release capsules, such as particle size, endothermic character, crystallinity and digestibility, the digestibility of the waxy corn starch nano particle-insulin sustained-release capsules in a stomach is low, and the waxy corn starch nano particle-insulin sustained-release capsules are mainly used for releasing drugs in intestines.

Description

technical field [0001] The invention relates to the fields of genetic engineering and food medicine, in particular to a preparation method of waxy cornstarch nanoparticles-insulin slow-release capsules. Background technique [0002] With the rapid development of modern social economy, people's material and cultural needs have been greatly satisfied. However, due to people's work pressure and irregular diet, more and more people suffer from diabetes. According to statistics, as of 2013, the prevalence of diabetes in the whole country was as high as 11.7%. The traditional method of treating diabetes is insulin injection, which brings great pain and stability to diabetic patients. Therefore, once oral insulin is successfully developed, it will greatly improve the quality of life of insulin-dependent diabetic patients, and the market potential is huge. [0003] Insulin, as a protein, will be decomposed by protease when taken directly orally, and cannot achieve the effect of con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K9/52A61K9/51A61K38/28A61K47/36A61P3/10
Inventor 孙庆杰熊柳李晓静秦洋邱超
Owner QINGDAO AGRI UNIV
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