首页> 外文会议>Controlled Release Society annual meeting >CHARACTERIZATION OF INSULIN PROTECTION PROPERTIES OF COMPLEXATION HYDROGELS IN GASTRIC AND INTESTINAL ENZYME FLUIDS
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CHARACTERIZATION OF INSULIN PROTECTION PROPERTIES OF COMPLEXATION HYDROGELS IN GASTRIC AND INTESTINAL ENZYME FLUIDS

机译:络合水凝胶胰岛素保护性能的表征胃和肠酶液中的胰岛素保护性能

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摘要

The mechanisms of improvement in oral bioavailability of insulin by the complexation hydrogels were investigated in this work. Complexation hydrogels successfully protected the incorporated insulin from enzymatic degradation by forming interpolymer complexes in the stomach and direct enzyme inhibition in the gastrointestinal (GI) tract. Furthermore, the hydrogels demonstrated a potential to bind calcium, which could affect the proteolytic activity of calcium-dependent enzymes.
机译:在这项工作中研究了络合水凝胶的胰岛素口服生物利用度的改善机制。络合水凝胶通过在胃中形成互聚合物和胃肠道(GI)道中的直接酶抑制来成功地保护了酶促脱落的掺入胰岛素。此外,水凝胶证明了结合钙的电势,这可能影响钙依赖性酶的蛋白水解活性。

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