The influence of structure and composition of a reverse SDS microemulsion on enzymatic activities and electrical conductivities.

The activity of the enzyme horse radish peroxidase (HRP) is studied in a series of reverse microemulsions composed of dodecane, aqueous buffer, sodium dodecylsufate (SDS) and alcohols of the homologous series 1-butanol to 1-octanol. The HRP catalyzed reaction is the oxidation of a classical water soluble substrate, the 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) by hydrogen peroxide. In parallel electrical conductivity measurements are performed on the same solutions. The structural changes in the microemulsions, as inferred by the conductivity measurements, correlate remarkably well with the changes in the enzymatic activities. In particular it is found that (a) the maximum activity of the enzyme is always related to its optimum hydration and that this hydration can be related to the microemulsion structures, (b) the enzyme inhibition caused by the alcohols in microemulsions is a consequence of both the solubility of the alcohols in the buffer and the rigidity of the interfacial film. Consequently, it can be concluded that enzymatic activity measurements are a valuable tool to study confined systems such as microemulsions and, in particular, the amount of available hydration water. Enzymatic activities can be finely tuned by small changes in microemulsion structures, probably in a predictive way.

Insulin-loaded W/O/W multiple emulsions: comparison of the performances of systems prepared with medium-chain-triglycerides and fish oil.

Insulin-loaded W/O/W multiple emulsions (ME) composed of medium-chain triglycerides have been shown to decrease the blood glucose level after oral administration to diabetic rats. Fish oil (very long-chain triglycerides) could be an alternative to medium-chain triglycerides because its chronic consumption has beneficial therapeutic effects. The aim of this work was twofold: to obtain stable fish oil containing ME, based on a formulation optimized in a previous work with low medium-chain triglycerides content, and to compare their characteristics to those of ME composed of medium-chain triglycerides. Due to the higher viscosity and surface tension of fish oil compared to medium-chain triglycerides, preparation of ME appeared difficult to achieve. However, a stable unloaded-ME with low fish oil content was formed, by adapting the emulsification process. The characteristics of unloaded fish oil ME were almost similar to those of medium-chain triglycerides ME. In contrast to medium-chain triglycerides ME, the introduction of insulin did not improve the elasticity and consequently the characteristics and stability of fish oil ME. Nevertheless, the insulin-loaded fish oil containing ME was shown to be stable for 6 weeks at 4 degrees C.