Rheological and diffusion properties of a dextran-con A polymer in the presence of Insulin and Magnesium

Abstract

Previous work carried out in our laboratories has focused on the formation and investigation of a dextran and concanavalin A (con A) based gel, which has the ability to alter its conformational structure in the presence and absence of free and terminal glucoses such that a gel–sol phase transition occurs. Here we report the diffusion and rheological investigations in to the effects of the addition of insulin and varyingconcentrations of magnesium chloride hexahydrate (Mg2Cl26H2O) at 20 and 37 °C. Rheological examination of glucose-sensitive (dextran-con A) gels were conducted using a cone and plate viscometer used in continual rotation and oscillatory modes. The results are interpreted in terms of the structure of the gel network and suggest rheological assessment provides an effective method of assessing the properties of gel systems. The subsequent testing of such formulations in in-vitro diffusion experiments revealed a reduction in the rate of diffusivity in the insulin marker, poly R-478 dye. The performance of this self-regulating drug delivery system has been examined and the addition of insulin and magnesium chloride may alter the way in which the gel operates as a drug delivery device and in the delivery of insulin. This may have implications for other ligands.