Effect of excipients on the stability of insulin lispro

Gauri P. Misra, Dileep R. Janagam, Tao Lowe

Research output: Contribution to journalArticle

Abstract

The effects of polymers hyaluronic acid (anionic), chitosan (cationic), and Pluronic F-127 (nonionic) on the stability of the insulin lispro in PBS (pH 7.4) solution at 37°C was investigated using ultra-performance liquid chromatography. The results were that hyaluronic acid slightly enhanced while chitosan and Pluronic® F-127 both decreased the stability of insulin lispro. Furthermore, the negative effect of chitosan on insulin lispro's stability was worse than that of Pluronic® F-127. These results clearly indicate that the macromolecular structure and charge of the polymer excipients had a significant effect on the stability of insulin lispro.

Original languageEnglish (US)
Pages (from-to)46-50
Number of pages5
JournalMacromolecular Symposia
Volume351
Issue number1
DOIs
StatePublished - May 1 2015
Externally publishedYes

Fingerprint

Insulin Lispro
insulin
Excipients
Insulin
Poloxamer
Chitosan
Hyaluronic acid
Hyaluronic Acid
Polymers
acids
Liquid chromatography
liquid chromatography
polymers

All Science Journal Classification (ASJC) codes

  • Organic Chemistry
  • Materials Chemistry
  • Polymers and Plastics
  • Condensed Matter Physics

Cite this

Effect of excipients on the stability of insulin lispro. / Misra, Gauri P.; Janagam, Dileep R.; Lowe, Tao.

In: Macromolecular Symposia, Vol. 351, No. 1, 01.05.2015, p. 46-50.

Research output: Contribution to journalArticle

Misra, Gauri P. ; Janagam, Dileep R. ; Lowe, Tao. / Effect of excipients on the stability of insulin lispro. In: Macromolecular Symposia. 2015 ; Vol. 351, No. 1. pp. 46-50.
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