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Oral Absorption of Peptides: The Effect of Absorption Site and Enzyme Inhibition on the Systemic Availability of Metkephamid

dc.contributor.authorLangguth, Peteren_US
dc.contributor.authorAmidon, Gordon L.en_US
dc.contributor.authorMerkle, Hans P.en_US
dc.date.accessioned2006-09-08T19:15:33Z
dc.date.available2006-09-08T19:15:33Z
dc.date.issued1994-04en_US
dc.identifier.citationLangguth, Peter; Merkle, Hans P.; Amidon, Gordon L.; (1994). "Oral Absorption of Peptides: The Effect of Absorption Site and Enzyme Inhibition on the Systemic Availability of Metkephamid." Pharmaceutical Research 11(4): 528-535. <http://hdl.handle.net/2027.42/41439>en_US
dc.identifier.issn0724-8741en_US
dc.identifier.issn1573-904Xen_US
dc.identifier.urihttps://hdl.handle.net/2027.42/41439
dc.identifier.urihttp://www.ncbi.nlm.nih.gov/sites/entrez?cmd=retrieve&db=pubmed&list_uids=8058610&dopt=citationen_US
dc.description.abstractIn this study the intestinal degradation and absorption of a synthetic pentapeptide, metkephamid, were investigated in the rat by determination of its wall permeabilities in the small and large intestine and the extent and mechanism of its intestinal degradation. The peptide was metabolized in the gut wall through contact with membrane-bound enzymes in the brush border membrane. The extent of metabolic inactivation depended on the intestinal segment investigated and decreased in the axial direction. No metabolism was found in the colon. The dimensionless wall permeabilities ( P w *), determined by single-pass perfusion, were also site dependent. P w * was highest in the ileum [1.91 ± 0.24, (SE); n = 4], followed by the jejunum (1.64 ± 0.34; n = 4) and the colon (0.67 ± 0.38; n = 4). Based on the permeability data alone and under the assumption of no presystemic metabolism, complete bioavailability would be predicted for metkephamid. However, following oral administration, the mean absolute bioavailability was only 0.22 ± 0.065% ( n = 3), indicating the overall dominance of degradation in the absorption process. Thus future strategies in oral peptide delivery should focus on increasing the stability of the peptide in the intestine by modifying the peptide structure and/or delivering the compound to an intestinal segment showing little or no enzymatic degradation.en_US
dc.format.extent1481362 bytes
dc.format.extent3115 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypetext/plain
dc.language.isoen_US
dc.publisherKluwer Academic Publishers-Plenum Publishers; Plenum Publishing Corporation ; Springer Science+Business Mediaen_US
dc.subject.otherBiomedical Engineeringen_US
dc.subject.otherPharmacyen_US
dc.subject.otherAbsorptionen_US
dc.subject.otherBiomedicineen_US
dc.subject.otherBioavailabilityen_US
dc.subject.otherMetkephamiden_US
dc.subject.otherPharmacology/Toxicologyen_US
dc.subject.otherPeptidesen_US
dc.subject.otherDegradationen_US
dc.subject.otherPermeabilityen_US
dc.subject.otherMedical Lawen_US
dc.subject.otherBiochemistry, Generalen_US
dc.titleOral Absorption of Peptides: The Effect of Absorption Site and Enzyme Inhibition on the Systemic Availability of Metkephamiden_US
dc.typeArticleen_US
dc.subject.hlbsecondlevelPharmacy and Pharmacologyen_US
dc.subject.hlbtoplevelHealth Sciencesen_US
dc.description.peerreviewedPeer Revieweden_US
dc.contributor.affiliationumCollege of Pharmacy, The University of Michigan, Ann Arbor, Michigan, 48109-1065en_US
dc.contributor.affiliationumETH Department Pharmazie, Zürich, Switzerland; College of Pharmacy, The University of Michigan, Ann Arbor, Michigan, 48109-1065; ETH Department Pharmazie, Winterthurerstr. 190, CH-8057, Zürich, Switzerlanden_US
dc.contributor.affiliationotherETH Department Pharmazie, Zürich, Switzerlanden_US
dc.contributor.affiliationumcampusAnn Arboren_US
dc.identifier.pmid8058610en_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/41439/1/11095_2004_Article_304484.pdfen_US
dc.identifier.doihttp://dx.doi.org/10.1023/A:1018962415287en_US
dc.identifier.sourcePharmaceutical Researchen_US
dc.owningcollnameInterdisciplinary and Peer-Reviewed


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