Collect. Czech. Chem. Commun. 1988, 53, 2944-2951

Retard-insulins formed by complexing with polyamino acids

Günter Lossea, Wolfgang Naumanna, Heike Raddatza and Joachim Koszowiczb

a Technical University of Dresden, Chemical Section, Mommsenstrasse 13, Dresden, 8027, G.D.R.
b VEB Berlin-Chemie, Glienicker Weg 129 PF 9, Berlin, 1199, G.D.R.


Polyglycine, polyalanine, polyleucine, poly-α-glutamic acid, poly-γ-glutamic acid and poly-α-lysine were complexed with insulin under non-denaturating conditions. The liberation behaviour of the hormone was investigated in vivo and in vitro in dependence on the insulin content, molecular weight, ionic interactions and hydrophobicity of the polyamino acid. The in vitro results were confirmed by the in vivo experiments with animals. They clearly pointed out the influence of physicochemical parameters on the bioavailability of insulin. Complexes of poly-α-lysine and polyglycine were shown to be the most suitable retard forms, producing significant blood glucose lowering effects over 12 hours.