The chemistry involved in the production of insulin
Components
Insulin in the body is produced by cells in the pancreas, called the islets of Langerhans. They release small amounts of insulin to keep the blood glucose at a healthy level between 80 and 120. For individuals who are insulin dependent, they must rely on insulin injections either through syringe or insulin pump to regulate their blood sugar. But first the insulin must be made. To make 100 units of rapid acting insulin is made up of 19.6 mcg/mg of zinc, 1.25 mg/ml of disodium hydrogen phosphate dihydrate, 1.72 mg/mL of m-Cresol, 1.5 mg/mL of Phenol, 16 mg/mL of glycerin, .58 mg/mL Sodium Chloride, and the remainder is water. The cost of one bottle of rapid acting Humalog is $549. The cost of a bottle of long acting Lantus is $278. The components to make insulin differs, that's why there is such a range in the price of the two different types.
How it is made in a lab
Chemistry plays a huge role in the job of insulin. Insulin acts as the fire that ignites the chemical reaction inside the body so that the sugar is properly broken down by the cells. There is much more chemistry in the actual production of the insulin. The insulin is made in a lab by bacteria. The components; saccharomyces cerevisiae (a type of yeast) and genetically formed E. Coli are added directly to the bacteria. Then water, sugar, ampicillin, and nitrogen are added to eat off anything in the bacteria except for the protein. An inducer is added to the bacteria where it will then make the insulin by holding protein clumps inside itself. A centrifuge is used to separate the newly grown insulin from the useless-junk bacteria. The insulin is then placed in liquid containing a substance that breaks down cell membranes, that helps the insulin to be released from the bacteria. Scientists then use an enzyme to carve out the insulin, which leaves 51 insulin enzymes. The insulin is then separated from other molecules that are on their electrical charge. Another enzyme mix is added to activate the insulin so it will be ready for use. Finally crystallization forms and turns the insulin into a powder that will later be rehydrated and turned into usable insulin.