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Home > Press > Iranian Scientists Take Step towards Production of Edible Insulin

Abstract:
Iranian researchers from Endocrinology and Metabolism Research Institute of Tehran University of Medical Sciences studied and produced a drug nanosystem at laboratorial scale to achieve edible insulin.

Iranian Scientists Take Step towards Production of Edible Insulin

Tehran, Iran | Posted on December 12th, 2014

The nanodrug increases the diffusivity of insulin to intestinal wall and decreases degradation against enzymes. Biocompatible and non-toxic nanoparticles have been used in the production of the nanodrug.

The main objective of the research was to open an edible path for peptide drugs, including insulin, increase the simplicity of insulin consumption for diabetic patients and take a step towards the treatment of diabetes.

Dr. Kobra Omidfar, one of the researchers, explained about the importance of the research, and said, "The most important challenges in the use of insulin as an edible drug are the degradation of insulin by numerous enzymes of digestive system, non-diffusivity of insulin macromolecule through intestinal wall, numerous blocks on the way of insulin to reach blood and its sudden release in inappropriate place. In order to overcome those problems in this research, niosome nanoparticle coated with trimethyl chitosan was synthesized and its ability to carry insulin in an edible manner was studied at laboratorial environment."

According to the results, the produced nanodrug prevents the degradation of insulin by trypsin and it significantly increases the diffusivity of insulin macromolecule through intestinal single-layer wall. Moreover, a test was carried out in the simulated environment of intestine, and it was observed that the nanodrug leads to delay release of insulin.

According to the researcher, the results lead to an increase in diffusivity of insulin through intestinal wall, decrease in enzyme degradation of insulin and increase in insulin release time. Achieving these objectives results in reduction of frequency of insulin consumption and elimination of pain due to insulin injection in diabetic patients.

Results of the research have been published in Materials Science and Engineering: C, vol. 46, issue 1, 2015, pp. 333-340.

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