Preparation of microemulsions using polyglycerol fatty acid esters as surfactant for the delivery of protein drugs

Hsiu O. Ho, Chih Chuan Hsiao, Ming Thau Sheu

Research output: Contribution to journalArticle

99 Citations (Scopus)

Abstract

Phase diagrams containing the microemulsion region were constructed for pseudo-ternary systems composed of polyglycerol tarry acid ester/cosurfactant/Captex 300/water. It was found necessary to add ethanol, 1-propanol, or 1-butanol as cosurfactant to produce microemulsions. The results also demonstrated microemulsions were only able to form when employing polyglycerol fatty acid esters with hydrophilelipophile balances (HLBs) between 8 and 13, such as MO500, MO750, SO750, and ML310. Most microemulsions were determined to be Winsor type IV by dilution and dye solubility tests. Microemulsions stored at ambient temperature maintained constant viscosity, indicating that the system was thermodynamically stable for long periods. Further, several microemulsion formulations were demonstrated to be promising for oral delivery of insulin based on the results of stability tests and acid-protection efficiency.

Original languageEnglish
Pages (from-to)138-143
Number of pages6
JournalJournal of Pharmaceutical Sciences
Volume85
Issue number2
DOIs
Publication statusPublished - Feb 1996

Fingerprint

Microemulsions
Surface-Active Agents
Esters
Fatty Acids
1-Propanol
1-Butanol
Acids
Viscosity
Pharmaceutical Preparations
Solubility
Proteins
Ethanol
Coloring Agents
Insulin
Temperature
Water
Ternary systems
Dilution
Phase diagrams
polyglycerol

ASJC Scopus subject areas

  • Drug Discovery
  • Organic Chemistry
  • Chemistry(all)
  • Molecular Medicine
  • Pharmacology
  • Pharmaceutical Science

Cite this

Preparation of microemulsions using polyglycerol fatty acid esters as surfactant for the delivery of protein drugs. / Ho, Hsiu O.; Hsiao, Chih Chuan; Sheu, Ming Thau.

In: Journal of Pharmaceutical Sciences, Vol. 85, No. 2, 02.1996, p. 138-143.

Research output: Contribution to journalArticle

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