Affiliations: Department of Biomedical Engineering, Wuhan University School of Basic Medical Science, Wuhan, China | Department of Pathophysiology, Wuhan University School of Basic Medical Science, Wuhan, China
Note: [] Address for correspondence: Weiqun Tian, Department of Biomedical Engineering, Wuhan University School of Basic Medical Science, Wuhan, 430071, P. R. China. Tel.: +86 27 68759509; Fax: +86 27 68759222; E-mail: [email protected].
Abstract: Objective: Transmucosal delivery is a suitable route for insulin non-injection administration. In order to understand how insulin passes through mucosa with soybean-lecithin as an enhancing absorption. Methods: The penetration rate of insulin molecular through porcine buccal mucosa was investigated by measuring transbuccal fluxes in the Ussing Chambers. The imaging morphology of rabbits buccal mucosa was analyzed by using non-contact mode atomic force microscopy. Results: The permeation rate can be increased by co-administration of soybean-lecithin. Untreated buccal mucosa showed relatively smooth surface characteristics, with many small crater-like pits and indentations spread over mucosa surfaces. Buccal mucosa that had been treated with 1.0% (w/v) sodium deoxycholic acid (pH 7.4) appeared to much more indentations characteristic, which treated with 2.5% (w/v) soybean-lecithin (pH 7.4) and 2.5% (w/v) Azone or laurocapram (pH 7.4) appeared rather different, the surface mucosa treated with soybean-lecithin emulsion showed a fine, rippling effect whereas those exposed to Azone display a more coarse, undulating surface feature. As a result of that Azone could damage the surface of the buccal mucosa, but soybean-lecithin could not. Conclusion: This study demonstrated that soybean-lecithin is a better and safer enhancer for insulin transmucosal delivery.
