Alginate/poly-L-lysine capsules: mechanical properties and drug release characteristics
Alginate/poly-L-lysine capsules: mechanical properties and drug release characteristics
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DOI：
10.1039/c1sm05676j
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发表时间：
2011-01-01
期刊：
影响因子：
3.4
通讯作者：
Rehage, Heinz
中科院分区：
文献类型：
--
作者：
Leick, Sabine;Kemper, Alexander;Rehage, Heinz
本文研究了不同类型的海藻酸钙/聚赖氨酸液体填充胶囊的机械稳定性和释放动力学。这些颗粒的水性核填充有具有抗氧化能力的花青素，并且可以作为食品中的添加剂提供多种健康益处。通过旋转胶囊实验，可以测量凝胶颗粒在各种离心力下的变形。这些调查提供了深入了解胶囊膜的弹性性能。在一系列实验中，我们测量了胶囊变形作为聚-L-赖氨酸浓度和吸附时间的函数。根据这些数据，我们计算了表面杨氏模量。此外，使用pH依赖性的UV/VIS吸收光谱法获得了访问的扩散药物释放性能的胶囊化的花青素。从这些动力学测量中，我们可以评估包封化合物的有效扩散常数。实验结果表明，聚赖氨酸的加入可以选择性地改变和调节海藻酸钠充液胶囊的力学性能。然而，对于多组分胶囊的不同组合物，药物释放性质没有显著变化。此外，可以表明，大量的花青素苷分子被固定在胶囊中。这一现象可以用有色成分的吸附或聚合过程来解释。
In this paper we studied the mechanical stability and the release kinetics of different types of liquid-filled calcium alginate/poly-L-lysine capsules. The aqueous cores of these particles were filled with anthocyanins which have antioxidant abilities and may, as additives in foods, provide several benefits of health. By means of spinning capsule experiments it was possible to measure the deformation of the gel particles at various centrifugal forces. These investigations provided insight into the elastic properties of the capsule membranes. In a series of experiments we measured the capsule deformation as a function of the poly-L-lysine concentration and the adsorption time. From these data we calculated the surface Young moduli. In addition, the use of a pH-dependent UV/VIS-absorption spectroscopy method gained access to the diffusive drug-release performance of the encapsulated anthocyanins. From these kinetic measurements we could evaluate the effective diffusion constants of the encapsulated compounds. The performed experiments showed that the mechanical properties of liquid-filled alginate capsules could be changed and adjusted selectively by the addition of poly-L-lysine. The drug release properties, however, did not change significantly for different compositions of the multi-component capsules. In addition, it could be shown that a high amount of anthocyanin molecules was immobilized in the capsules. This phenomenon could be explained by adsorption or polymerization processes of the colored ingredients.