Pharmaceutical biology · 2012
Blood glucose lowering property of water in oral insulin-fed diabetic rats.
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Wong Tin Wui, Sumiran Nurjaya, Mokhtar Mohammad Tarmizi Mohd, Kadir Aminah
Аннотация
CONTEXT: In oral insulin delivery, blood glucose profiles of a subject can be a function of complicated transfer of water and insulin between gastrointestinal and blood compartments.
OBJECTIVE: This study examined the effects of orally administered water on blood glucose profiles of oral insulin-fed diabetic rats. The blood glucose, insulin and red blood cell concentration profiles of streptozotocin-induced diabetic rats were determined following administration of deionized water and insulin solution (14 IU/kg) with control receiving none. The aqueous solution samples were subjected to X-ray diffractometry (XRD), fourier transform infra-red spectroscopy (FTIR), viscometry and osmolality tests to elucidate the state of water-insulin interaction.
RESULTS AND DISCUSSION: Deionized water reduced blood glucose concentration by more than 70% via dilution of systemic circulation. The addition of insulin into deionized water negated its blood glucose lowering property instead of no influence due to insulin had not shown marked oral bioavailability. The insulin interacted with water to form solution with higher viscosity and osmolality values.
CONCLUSION: Insulin-water interaction could be one reason where water migration from the gastrointestinal lumen into systemic circulation is reduced and blood glucose lowering capacity of deionized water is negated.
OBJECTIVE: This study examined the effects of orally administered water on blood glucose profiles of oral insulin-fed diabetic rats. The blood glucose, insulin and red blood cell concentration profiles of streptozotocin-induced diabetic rats were determined following administration of deionized water and insulin solution (14 IU/kg) with control receiving none. The aqueous solution samples were subjected to X-ray diffractometry (XRD), fourier transform infra-red spectroscopy (FTIR), viscometry and osmolality tests to elucidate the state of water-insulin interaction.
RESULTS AND DISCUSSION: Deionized water reduced blood glucose concentration by more than 70% via dilution of systemic circulation. The addition of insulin into deionized water negated its blood glucose lowering property instead of no influence due to insulin had not shown marked oral bioavailability. The insulin interacted with water to form solution with higher viscosity and osmolality values.
CONCLUSION: Insulin-water interaction could be one reason where water migration from the gastrointestinal lumen into systemic circulation is reduced and blood glucose lowering capacity of deionized water is negated.