Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds
Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds
复制标题
玉米纤维胶-大豆分离蛋白双网络水凝胶作为热敏生物活性化合物的口服递送载体
DOI：
10.1016/j.foodhyd.2020.105865
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发表时间：
2020-10
影响因子：
10.7
通讯作者：
Lijun Yin
中科院分区：
文献类型：
--
作者：
Wenjia Yan;Boya Zhang;Madhav P. Yadav;Liping Feng;Jinxin Yan;Xin Jia;Lijun Yin
在室温下制备了玉米纤维胶（CFG）-大豆分离蛋白（SPI）双网络（DN）水凝胶，并研究了不同浓度的CFG对该凝胶的生物相容性的影响。将核黄素（维生素B2）作为模型生物活性化合物包封在凝胶中。在模拟胃液和模拟肠液（SGF和SIF）中研究了这些DN水凝胶的化合物释放性能。发现具有0.25%的CFG的DN水凝胶是用于生物活性化合物的口服给药的那些水凝胶中最理想的。低场核磁共振（LF-NMR）弛豫测量结果表明，pH响应性DN水凝胶在SGF中表现出较低的溶胀率，而在SIF中表现出较大的溶胀率。蛋白质水解程度和扫描电镜（SEM）结果表明，在SIF中DN水凝胶中核黄素的显著释放是由于大的溶胀、CFG基质的侵蚀和SPI的蛋白质水解。核黄素通过DN水凝胶在模拟肠液中的释放机制遵循基于Peppas半经验方程的非Fickian扩散。
Corn fiber gum (CFG)-soybean protein isolate (SPI) double network (DN) hydrogels, with varied concentrations of CFG, were fabricated at room temperature in order to develop a biocompatible vehicle for the oral administration of thermosensitive bioactive compounds. Riboflavin (vitamin B2) was encapsulated in the gel as a model bioactive compound. The compound release properties of these DN hydrogels were investigated in simulated gastric and simulated intestinal fluids (SGF and SIF). DN hydrogels with 0.25% of CFG were found to be the most desirable of those assayed for the oral administration of bioactive compounds. The results of low-field nuclear magnetic resonance (LF-NMR) relaxometry measurement showed that the pH-responsive DN hydrogels exhibited low swelling ratio in the SGF but larger swelling ratio in the SIF. The results of degree of proteolysis and scanning electron microscopy (SEM) showed that significant release of riboflavin from DN hydrogels in the SIF was due to large swelling, CFG matrix erosion and the proteolysis of SPI. The release mechanisms of riboflavin through the DN hydrogels in the simulated intestinal fluid followed non-Fickian diffusion based on Peppas' semi-empirical equation.
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影响因子：
15.6
作者：
McClements, David Julian
通讯作者：
McClements, David Julian
影响因子：
5.6
作者：
Wenjia Yan;Lijun Yin;Jinlong Li;M. Yadav;Xin Jia
通讯作者：
Wenjia Yan;Lijun Yin;Jinlong Li;M. Yadav;Xin Jia
玉米纤维胶（CFG）对玉米淀粉糊化和热行为的影响
影响因子：
11.2
作者：
Qiu, Shuang;Yadav, Madhav P.;Yin, Lijun
通讯作者：
Yin, Lijun
影响因子：
10.7
作者：
Baris Ozel;S. Çıkrıkcı;O. Aydın;M. Oztop
通讯作者：
Baris Ozel;S. Çıkrıkcı;O. Aydın;M. Oztop
影响因子：
1.2
作者：
M. Fleury;M. Edney;L. Campbell;G. Crow
通讯作者：
M. Fleury;M. Edney;L. Campbell;G. Crow