Influence of the co-encapsulation of different non-ionic surfactants on the properties of PLGA insulin-loaded microspheres

• Published in: Journal of controlled release 2000-11, Vol.69 (2), p.283-295
• Main Authors: Rosa, G.De, Iommelli, R., La Rotonda, M.I., Miro, A., Quaglia, F.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Drug Carriers; Drug Stability; General and cellular metabolism. Vitamins; General pharmacology; Hypoglycemic Agents - administration & dosage; Hypoglycemic Agents - analysis; Insulin; Insulin - administration & dosage; Insulin - analysis; Lactic Acid - chemistry; Medical sciences; Microspheres; Particle Size; Pharmaceutical technology. Pharmaceutical industry; Pharmacology. Drug treatments; poly(D,L-lactide-co-glycolide); Poly(lactic-co-glycolic)acid; Polyglycolic Acid - chemistry; Polymers - chemistry; Solvents; Surface-Active Agents - administration & dosage; Surface-Active Agents - chemistry; Surfactants
• ISSN: 0168-3659; 1873-4995
• DOI: 10.1016/S0168-3659(00)00315-1

The aim of this work was to produce insulin-loaded microspheres allowing the preservation of peptide stability during both particle processing and insulin release. Our strategy was to combine the concepts of using surfactants to improve insulin stability while optimising overall microsphere characteristics such as size, morphology, peptide loading and release. Bovine insulin was encapsulated within poly(lactide-co-glycolide) (PLGA 50:50, Resomer RG504H) microspheres by the multiple emulsion–solvent evaporation technique. Microspheres were prepared by adding to the primary emulsion three non-ionic surfactants, poloxamer 188, polysorbate 20 and sorbitan monooleate 80, at different concentrations (1.5 and 3.0% w/v). The presence of surfactants was found to decrease the mean diameter and to affect the morphology of the microspheres. Insulin encapsulation efficiency was reduced in the presence of surfactants and especially for sorbitan monooleate 80, in a concentration-dependent mode. The influence of the surfactants on the interactions between insulin and PLGA together with the primary emulsion stability were found to be the major determinants of insulin encapsulation. The release of insulin from microspheres was biphasic, showing an initial burst effect followed by a near zero-order release for all the batches prepared. The initial burst was related to the presence of insulin molecules located onto or near to the microsphere surface. In the presence of surfactants, a faster insulin release with respect to microspheres encapsulating insulin alone was observed. Insulin stability within microspheres after processing, storage and release was evaluated by reversed phase- and size-exclusion-HPLC. The analysis of microsphere content after processing and 6 months of storage showed that insulin did not undergo any chemical modification within microspheres. On the contrary, during the period of sustained release insulin was transformed in a high-molecular weight product, the amount of which was related to the surfactant used. In conclusion, polysorbate 20 at 3% w/v concentration was the most effective in giving regular shaped particles with both good insulin loading and slow release, and limiting insulin modification within microspheres.