1
|
Egbeyemi OI, Hatem WA, Kober UA, Lapitsky Y. Transforming the Stability, Encapsulation, and Sustained Release Properties of Calcium Alginate Beads through Gel-Confined Coacervation. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024. [PMID: 38807458 DOI: 10.1021/acs.langmuir.4c00297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
Calcium alginate (Ca2+/alginate) gel beads find use in diverse applications, ranging from drug delivery and tissue engineering to bioprocessing, food formulation, and agriculture. Unless modified, however, these gels have limited stability in alkaline media (including phosphate buffers), and their high solute permeability limits their ability to efficiently encapsulate and slowly release water-soluble small molecules. Here, we show how these limitations can be addressed by mixing the alginate solutions used in the bead preparation with the nontoxic anionic polymer polyphosphate (PP). Upon complexing Ca2+ ions, PP undergoes complex coacervation (i.e., liquid/liquid phase separation into a Ca2+/PP-rich coacervate phase and a dilute supernatant phase). At lower PP concentrations, the Ca2+/PP coacervate appears to simply remain dispersed within the beads. Though its presence makes the beads more stable in alkaline media (phosphate-buffered saline and seawater), it has little impact on the bead stiffness, morphology, and (at least in the absence of substantial payload/coacervate association) encapsulation and release properties. When the PP concentrations exceed a critical value, however, Ca2+/PP coacervation within the gelling Ca2+/alginate beads collapses the resulting beads into more compact, interpenetrating polymer networks. Besides their enhanced stability to alkaline environments, these hybrid beads exhibit irregular morphologies with wrinkled and dimpled surface structures and macroscopic (closed) internal pores, and their collapse into these polymer-rich networks also makes them significantly stiffer than their PP-free counterparts. Crucially, these beads also exhibit a much lower solute permeability, which enables highly efficient encapsulation and multiday release of water-soluble small molecules (with the beads encapsulating >90% of the added model payload and sustaining its release over 3-5 d). Collectively, these findings provide a mild and simple (single-step) pathway to generating ionically cross-linked alginate beads with significantly enhanced stability, encapsulation efficiency, and sustained release.
Collapse
Affiliation(s)
| | - Wesam A Hatem
- Department of Chemical Engineering, University of Toledo, Toledo, Ohio 43606, United States
| | - Umberto A Kober
- Department of Chemical Engineering, University of Toledo, Toledo, Ohio 43606, United States
| | - Yakov Lapitsky
- Department of Chemical Engineering, University of Toledo, Toledo, Ohio 43606, United States
| |
Collapse
|
2
|
Chen H, Wang X, Jin D, Liu M, Wu X, Jiang Y, Fang Y, Lin Q, Ding Y. Characterization, in vitro digestibility and release properties of starch-linoleic acid-sodium alginate composite film. Food Res Int 2023; 174:113647. [PMID: 37981361 DOI: 10.1016/j.foodres.2023.113647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/21/2023]
Abstract
This study aimed to improve the complexing degree, digestibility and controlled release properties of the potato starch (PS)-linoleic acid (LA) complexes by encapsulating PS-LA complexes to sodium alginate (AG) beads. The results revealed that AG had a positive effect on the complexing index, R1047/1022 values, relative crystallinity, enthalpy and morphological structure of PS-LA-AG films, especially for PS-LA-AG film with the PS-LA: AG of 5:1. The in vitro digestion and hydrolysis kinetic analysis indicated that AG addition reduced the digestibility of PS-LA-AG films to a higher slowly digestible starch content and resistant starch content and a lower equilibrium hydrolysis percentage and kinetic constant. Furthermore, in vivo release study of PS-LA-AG films indicated a restrained release in simulated gastrointestinal conditions. Consequently, the results indicated that AG addition significantly improved the inclusion efficiency for the complex formation between PS and LA, which was beneficial for the design of resistant films to entrap and control release of unsaturated fatty.
Collapse
Affiliation(s)
- Huirong Chen
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaoyan Wang
- Chongqing Academy of Animal Sciences, Rongchang 402460, China
| | - Danni Jin
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Mingyue Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaonian Wu
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yuling Jiang
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023,China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yongbo Ding
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
| |
Collapse
|
3
|
Weber AC, da Silva BE, Cordeiro SG, Henn GS, Costa B, Dos Santos JSH, Corbellini VA, Ethur EM, Hoehne L. Immobilization of Horseradish Peroxidase on Ca Alginate-Starch Hybrid Support: Biocatalytic Properties and Application in Biodegradation of Phenol Red Dye. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04772-8. [PMID: 37950796 DOI: 10.1007/s12010-023-04772-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/31/2023] [Indexed: 11/13/2023]
Abstract
In this study, horseradish peroxidase was extracted, purified, and immobilized on a calcium alginate-starch hybrid support by covalent bonding and entrapment. The immobilized HRP was used for the biodegradation of phenol red dye. A 3.74-fold purification was observed after precipitation with ammonium sulfate and dialysis. An immobilization yield of 88.33%, efficiency of 56.89%, and activity recovery of 50.26% were found. The optimum pH and temperature values for immobilized and free HRP were 5.0 and 50 °C and 6.5 and 60 °C, respectively. The immobilized HRP showed better thermal stability than its free form, resulting in a considerable increase in half-life time (t1/2) and deactivation energy (Ed). The immobilized HRP maintained 93.71% of its initial activity after 45 days of storage at 4 °C. Regarding the biodegradation of phenol red, immobilized HRP resulted in 63.57% degradation after 90 min. After 10 cycles of reuse, the immobilized HRP was able to maintain 43.06% of its initial biodegradative capacity and 42.36% of its enzymatic activity. At the end of 15 application cycles, a biodegradation rate of 8.34% was observed. In conclusion, the results demonstrate that the immobilized HRP is a promising option for use as an industrial biocatalyst in various biotechnological applications.
Collapse
Affiliation(s)
- Ani Caroline Weber
- Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Av. Avelino Talini, 171, Lajeado, RS, ZIP CODE 95914-014, Brazil
| | - Bruno Eduardo da Silva
- Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Av. Avelino Talini, 171, Lajeado, RS, ZIP CODE 95914-014, Brazil
| | - Sabrina Grando Cordeiro
- Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Av. Avelino Talini, 171, Lajeado, RS, ZIP CODE 95914-014, Brazil
| | - Guilherme Schwingel Henn
- Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Av. Avelino Talini, 171, Lajeado, RS, ZIP CODE 95914-014, Brazil
| | - Bruna Costa
- Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Av. Avelino Talini, 171, Lajeado, RS, ZIP CODE 95914-014, Brazil
| | - Jéssica Samara Herek Dos Santos
- Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Av. Avelino Talini, 171, Lajeado, RS, ZIP CODE 95914-014, Brazil
| | | | - Eduardo Miranda Ethur
- Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Av. Avelino Talini, 171, Lajeado, RS, ZIP CODE 95914-014, Brazil
| | - Lucélia Hoehne
- Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Av. Avelino Talini, 171, Lajeado, RS, ZIP CODE 95914-014, Brazil.
| |
Collapse
|
4
|
Bagnolo LM, Almeida FS, Silva KCG, Sato ACK. Starch can act differently when combined with alginate or gellan gum to form hydrogels. Food Res Int 2023; 173:113333. [PMID: 37803642 DOI: 10.1016/j.foodres.2023.113333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 10/08/2023]
Abstract
Microgels were tailored by combining starches from different sources (corn, potato or phosphated) and anionic polysaccharides (gellan gum or alginate) using ionic gelation. Rheological analysis pointed out a lower consistency index for alginate-based solutions compared to the gellan-based ones and, therefore, this favored the formation of smaller droplets during the atomization process (58.74 ± 1.72 µm vs. 101.38 ± 2.71 µm). Additionally, it was noticed that the starch granule size isdirectly related to the diameter of the particle formed, both for gellan and alginate systems. The combination between starches and anionic gums still promoted an increase in the water holding capacity, probably due to the presence of additional hydrophilic groups from starch. According to the mechanical properties, starch acts differently when combined with alginate or gellan gum, considering it strengthened the biopolymeric network for the alginate-based gels increasing the stress at rupture values (except for potato starch), while it decreasedthe hardness and elasticity for gellan-based gels. Microparticles based on gellan and alginate showed high anthocyanin encapsulation efficiency (EE ≥ 80%) in all systems. In these cases, the addition of starch did not contribute to increasing this property, even though starch granules filled the gel pores. The high EE showed that the studied systems allow the encapsulation of anthocyanin and suggest possible encapsulation of other hydrophilic bioactive compounds, considering the best type of starch for each application.
Collapse
Affiliation(s)
- Luiza Moraes Bagnolo
- School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
| | - Flávia Souza Almeida
- School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
| | | | | |
Collapse
|
5
|
Qin K, Zhang R, Qin W, Ji N, Qin Y, Dai L, Xiong L, Sun Q. Construction and In Vitro Digestibility of Recrystallized Starch Encapsulated in Calcium Alginate Beads. Foods 2023; 12:2379. [PMID: 37372592 DOI: 10.3390/foods12122379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/07/2023] [Accepted: 06/10/2023] [Indexed: 06/29/2023] Open
Abstract
In order to reduce the digestion rate of starch in human body and improve the content of slowly digestible starch (SDS) and resistant starch (RS), millimeter calcium alginate beads encapsulated with different proportions of recrystallized starch were constructed in this study. First, we prepared recrystallized starch (RS3) by debranching waxy corn starch and retrogradation, and then encapsulated RS3 in calcium alginate beads by the ionic gel method. The microstructure of the beads was observed by scanning electron microscope, and the gel texture properties, swelling properties, and in vitro digestibility of the beads were studied. The results showed that the beads after cooking still maintained high hardness and chewiness, and the swelling power and solubility of the beads were lower than that of native starch. Compared with native starch, the content of rapidly digestible starch (RDS) in beads decreased, while the content of SDS and RS increased. The sample with the highest content of RS is RS31@Alginate1, whose content of RS is 70.10%, 52.11 times higher than that of waxy corn starch and 1.75 times higher than that of RS3. RS3 encapsulated in calcium alginate beads has a good encapsulation effect, and the content of SDS and RS is greatly increased. This study has important implications for reducing the digestion rate of starch and regulating the health of people with diabetes and obesity.
Collapse
Affiliation(s)
- Kaili Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Rongyu Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Weili Qin
- Medical College, Shandong Xiehe University, Jinan 250000, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| |
Collapse
|
6
|
Essifi K, Brahmi M, Ed-Daoui A, Boussetta A, Benelmostafa M, Dahmani M, Salhi S, Moubarik A, El Bachiri A, Tahani A. Investigating the effect of clay content and type on the mechanical performance of calcium alginate-based hybrid bio-capsules. Int J Biol Macromol 2023; 242:125011. [PMID: 37217042 DOI: 10.1016/j.ijbiomac.2023.125011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/28/2023] [Accepted: 05/19/2023] [Indexed: 05/24/2023]
Abstract
This study aims to investigate the mechanical behavior of alginate-based simple and alginate@clay-based hybrid capsules under uniaxial compression using a Brookfield force machine. The effect of clay type and content on Young's modulus and nominal rupture stress of the capsules was investigated and characterized using Scanning Electron Microscopy (SEM), and Fourier Transform Infrared Spectroscopy (ATR-FTIR). Results showed that clay content improves the mechanical properties depending on its type. Montmorillonite and laponite clays showed optimal results at 3 wt% content, with a gain of 63.2 % and 70.34 % on Young's modulus, and a gain of 92.43 % and 108.66 % on nominal rupture stress, respectively, while kaolinite clay showed optimal results at 1.5 wt% content with an increase of 77.21 % on Young's modulus and 88.34 % on nominal rupture stress. However, exceeding the optimal content led to decrease the elasticity and rigidity due to the incomplete dispersion of clay particles in the hydrogel network. The theoretical modeling using Boltzmann superposition principle revealed that the elastic modulus was in good agreement with experimental values. Overall, this research provides insights into the mechanical behavior of alginate@clay-based capsules, which could have potential applications in drug delivery systems and tissue engineering.
Collapse
Affiliation(s)
- Kamal Essifi
- Physical Chemistry of Natural Resources and Process Team, Laboratory of Applied Chemistry and Environment, Department of Chemistry, Faculty of Sciences, Mohammed First University, Oujda, Morocco.
| | - Mohamed Brahmi
- Physical Chemistry of Natural Resources and Process Team, Laboratory of Applied Chemistry and Environment, Department of Chemistry, Faculty of Sciences, Mohammed First University, Oujda, Morocco
| | - Abderrahim Ed-Daoui
- Laboratory of Theoretical Physics, Particles Modeling, and Energetic, URAC 07, Faculty of Science, Mohammed First University Oujda, Morocco
| | - Abdelghani Boussetta
- Laboratory of Chemical Processes and Applied Materials Laboratory, Polydisciplinary Faculty, Sultan Moulay Slimane University, 23000 Beni-Mellal, Morocco
| | - M''hammed Benelmostafa
- Laboratory of Theoretical Physics, Particles Modeling, and Energetic, URAC 07, Faculty of Science, Mohammed First University Oujda, Morocco
| | - Mohammed Dahmani
- Laboratory of Theoretical Physics, Particles Modeling, and Energetic, URAC 07, Faculty of Science, Mohammed First University Oujda, Morocco
| | - Samira Salhi
- Physical Chemistry of Natural Resources and Process Team, Laboratory of Applied Chemistry and Environment, Department of Chemistry, Faculty of Sciences, Mohammed First University, Oujda, Morocco
| | - Amine Moubarik
- Laboratory of Chemical Processes and Applied Materials Laboratory, Polydisciplinary Faculty, Sultan Moulay Slimane University, 23000 Beni-Mellal, Morocco
| | - Ali El Bachiri
- Physical Chemistry of Natural Resources and Process Team, Laboratory of Applied Chemistry and Environment, Department of Chemistry, Faculty of Sciences, Mohammed First University, Oujda, Morocco
| | - Abdesselam Tahani
- Physical Chemistry of Natural Resources and Process Team, Laboratory of Applied Chemistry and Environment, Department of Chemistry, Faculty of Sciences, Mohammed First University, Oujda, Morocco.
| |
Collapse
|
7
|
Rani N, Kaur G, Kaur S, Upadhyay SK, Tripathi M. Development of Zn biofertilizer microbeads encapsulating Enterobacter ludwigii-PS10 mediated alginate, starch, poultry waste and its efficacy in Solanum lycopersicum growth enhancement. Int J Biol Macromol 2023; 240:124381. [PMID: 37044325 DOI: 10.1016/j.ijbiomac.2023.124381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 03/26/2023] [Accepted: 04/05/2023] [Indexed: 04/14/2023]
Abstract
In the present farming era, rhizobacteria as beneficial biofertilizers can decrease the negative effects of Zinc (Zn) agrochemicals. However, their commercial viability and utility are constrained by their instability under field conditions. Thus, to enhance their stability, microbial formulations are considered, which will not only offer an appropriate microenvironment, and protection but also ensure a high rate of rhizospheric-colonization. The goal of this study was to create a new formulation for the Zn-solubilizing bacteria E. ludwigii-PS10. The studied formulation was prepared using the extrusion technique, wherein a composite solution containing alginate, starch, zinc oxide, and poultry waste was uniformly mixed with the bacterial strain PS10 to develop low-cost, eco-friendly, and slow-release microbeads. The produced microbead was spherical, and characterized by SEM, FTIR, and XRD. Further, the microbeads were analyzed for their survival stability over 3 months of storage at room temperature and 4 °C. The effect of the microbead on the vegetative growth of tomato plants was investigated. Results showed that 94 % of the encapsulated microbial beads (EMB) matrix was able to encapsulate the bacterial strain PS10. The dried EMB demonstrated a moisture content of 2.87 % and was able to preserve E. ludwigii-PS10 survival at room temperature at the rate of 85.6 %. The application of the microbead to the tomato plants significantly increased plant biomass and Zn content. As a result, our findings support the use of this novel EMB prepared using an alginate/poultry waste/starch mixture to increase bacterial cell viability and plant growth.
Collapse
Affiliation(s)
- Nitu Rani
- Department of Biotechnology, Chandigarh University, Mohali, Punjab 140413, India
| | - Gurparteek Kaur
- Laboratory Analyst, Bureau Veritas, 6740, Campobello Road, Mississauga, Ontario, L5N 2LB, Canada
| | - Sukhminderjit Kaur
- Department of Biotechnology, Chandigarh University, Mohali, Punjab 140413, India.
| | - Sudhir K Upadhyay
- Department of Environmental Science, Veer Bahadur Singh Purvanchal University, Jaunpur 222003, Uttar Pradesh, India
| | - Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya, Uttar Pradesh 224001, India
| |
Collapse
|
8
|
Min C, Zhang C, Cao Y, Li H, Pu H, Huang J, Xiong YL. Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide. Int J Biol Macromol 2023; 239:124236. [PMID: 37001775 DOI: 10.1016/j.ijbiomac.2023.124236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 03/20/2023] [Accepted: 03/26/2023] [Indexed: 03/31/2023]
Abstract
The effects of Astragalus polysaccharide (APS) on rheological, textural, water-holding, and microstructural properties of mung bean starch (MBS)/flaxseed protein (FP) composite gels were investigated. Results showed that the storage modulus (G') of gels with APS were significantly lower than that of the control gel, while different concentrations of APS possessed diverse effects on the hardness, gumminess and cohesiveness of the gels. Adding APS significantly improved the water retention capacity by trapping more immobilized and free water in the gel network. Microstructurally, the MBS/FP/APS composite gels displayed a complex network with reduced pore size compared with that of the control gel (MBS/FP). International dysphagia diet standardization initiative (IDDSI) tests suggested that gels with APS contents below 0.09 % could be classified into level 6, while gel with 0.12 % APS could be categorized as level 7. Mechanistically, APS could influence the interactions between starch and protein within the tri-polymeric composite systems by affecting starch gelatinization and hydrogen bonding, further contributing to the formation of strengthened gel network and the change of gel properties. These results suggest that the macromolecular APS can improve the structural and textural properties of the starch-protein composite systems, and impart various functional properties to the FP-based gel foods.
Collapse
|
9
|
Moon EC, Chang YH. Physicochemical, Structural, and In Vitro Gastrointestinal Tract Release Properties of Sodium Alginate-Based Cryogel Beads Filled with Hydroxypropyl Distarch Phosphate as a Curcumin Delivery System. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010031. [PMID: 36615227 PMCID: PMC9822046 DOI: 10.3390/molecules28010031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/30/2022] [Accepted: 12/06/2022] [Indexed: 12/24/2022]
Abstract
The objectives of this study were to produce sodium alginate (SA)-based cryogel beads filled with different concentrations (0, 0.4, 1.0, and 2.5%, w/w) of hydroxypropyl distarch phosphate (HDP) as a curcumin delivery system and to investigate the physicochemical, structural, and in vitro gastrointestinal tract release properties of the cryogel beads. According to FT-IR analysis, the formation of ionic crosslinking between SA and Ca2+ and the presence of HDP were found. XRD analysis demonstrated the successful encapsulation of curcumin in the beads by observing the disappearance of the characteristic peaks of curcumin. SEM analysis results revelated that SA-based cryogel beads exhibited a denser internal structure as the HDP concentration was increased. The encapsulation efficiency of curcumin in SA cryogel beads filled with HDP concentration from 0% to 2.5% was increased from 31.95% to 76.66%, respectively, indicating that HDP can be a suitable filler for the encapsulation of curcumin in the production of SA-based cryogel beads. After exposure to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF), the release rate of curcumin was decreased as HDP concentration was increased. Accordingly, SA-based cryogel beads filled with HDP can be utilized for the delivery system of curcumin in the food industry.
Collapse
|
10
|
Xu T, Yang Y, Suo D, Bei HP, Xu X, Zhao X. Electrosprayed Regeneration-Enhancer-Element Microspheres Power Osteogenesis and Angiogenesis Coupling. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2022; 18:e2200314. [PMID: 35261154 DOI: 10.1002/smll.202200314] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/07/2022] [Indexed: 06/14/2023]
Abstract
Electrosprayed microspheres for bone regeneration are conventionally restricted by the lack of osteogenic modulation for both encapsulated stem cells and surrounding cells at the defect site. Here, sodium alginate microspheres encapsulating L-arginine doped hydroxyapatite nanoparticles (Arg/HA NPs) and bone mesenchymal stem cells (BMSCs) as regeneration-enhancer-element reservoirs (Arg/HA-SA@BMSC) for bone healing are electrosprayed. The Arg/HA NPs serve as a container of L-arginine and Ca2+ and the BMSCs inside the microspheres metabolize the released L-arginine into bioactive gas nitric oxide (NO) in the presence of Ca2+ to activate the nitric oxide (NO)/cyclic guanosine monophosphate (cGMP) signaling pathway. Meanwhile, the generated NO diffuses out of the microspheres together with the Ca2+ and L-arginine as exterior enhancers to promote the osteogenesis-angiogenesis coupling of surrounding BMSCs and endothelial cells (ECs) at the bone defect site, generating an internal/external modulation loop between the encapsulated cells and surrounding native cells. It is demonstrated that such regeneration-enhancer-element reservoirs could effectively increase the bone tissue formation and neovasculature using rat calvarial defect models. It is envisioned that the microsphere system could streamline vascularized bone regeneration therapy as a high throughput, minimally invasive yet highly effective strategy to accelerate bone healing.
Collapse
Affiliation(s)
- Tianpeng Xu
- Department of Biomedical Engineering, The Hong Kong Polytechnic University, Hung Hom, Hong Kong SAR, P. R. China
| | - Yuhe Yang
- Department of Biomedical Engineering, The Hong Kong Polytechnic University, Hung Hom, Hong Kong SAR, P. R. China
| | - Di Suo
- Department of Biomedical Engineering, The Hong Kong Polytechnic University, Hung Hom, Hong Kong SAR, P. R. China
| | - Ho Pan Bei
- Department of Biomedical Engineering, The Hong Kong Polytechnic University, Hung Hom, Hong Kong SAR, P. R. China
| | - Xiaoxiao Xu
- Department of Biomedical Engineering, The Hong Kong Polytechnic University, Hung Hom, Hong Kong SAR, P. R. China
| | - Xin Zhao
- Department of Biomedical Engineering, The Hong Kong Polytechnic University, Hung Hom, Hong Kong SAR, P. R. China
| |
Collapse
|
11
|
Cui C, Jia Y, Sun Q, Yu M, Ji N, Dai L, Wang Y, Qin Y, Xiong L, Sun Q. Recent advances in the preparation, characterization, and food application of starch-based hydrogels. Carbohydr Polym 2022; 291:119624. [DOI: 10.1016/j.carbpol.2022.119624] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 05/11/2022] [Accepted: 05/12/2022] [Indexed: 01/11/2023]
|
12
|
Fang K, Zhang Y, Yin J, Yang T, Li K, Wei L, Li J, He W. Hydrogel beads based on carboxymethyl cassava starch/alginate enriched with MgFe 2O 4 nanoparticles for controlling drug release. Int J Biol Macromol 2022; 220:573-588. [PMID: 35988723 DOI: 10.1016/j.ijbiomac.2022.08.081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 08/05/2022] [Accepted: 08/11/2022] [Indexed: 11/17/2022]
Abstract
Implementing novel oral drug delivery systems with controlled drug release behavior is valuable in cancer therapy. Herein, a green synthetic approach based on the sol-gel technique was adopted to prepare MgFe2O4 nanoparticles at different calcination temperatures using citric acid as a chelating/combustion agent. In this context, pH-responsive and magnetic carboxymethyl starch/alginate hydrogel beads (CMCS-SA) containing the MgFe2O4 nanoparticles were developed as potential drug carriers for the anticancer drug (Doxorubicin, Dox) release in simulated gastrointestinal fluids. Furthermore, in vitro release behaviors validated that these beads illustrated excellent stability in the simulated stomach liquids. In contrast, the data in simulated intestinal fluids showed sustained release of Dox because of their pH-sensitive swelling characteristics. Notably, applying an external magnetic field (EMF) could accelerate drug release from the beads. The in vitro release of drugs from gel beads was mainly accomplished by a combination of diffusion, swelling and erosion. Moreover, the cell cytotoxicity test and laser confocal results showed no harmful effects on normal cells (3T3) but were significant cytotoxic to colon cancer cell lines (HCT116) by drug-loaded hydrogel beads. Therefore, the prepared gel beads could be qualified as latent platforms for controlling the release of anticancer drugs in cancer treatment.
Collapse
Affiliation(s)
- Kun Fang
- School of Chemistry and Chemical Engineering, School of Resources, Environment and Materials, Guangxi Key Laboratory of Processing for Non-ferrous Metallic and Featured Materials Guangxi University, Nanning 530004, Guangxi, China; College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China
| | - Yuqi Zhang
- College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China
| | - Jiangyu Yin
- College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China
| | - Tonghan Yang
- School of Chemistry and Chemical Engineering, School of Resources, Environment and Materials, Guangxi Key Laboratory of Processing for Non-ferrous Metallic and Featured Materials Guangxi University, Nanning 530004, Guangxi, China
| | - Kai Li
- College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China
| | - Li Wei
- Department of Human Anatomy, School of Preclinical Medicine, Guangxi Medical University, Nanning 530021, Guangxi, China
| | - Jianbin Li
- College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China.
| | - Wei He
- School of Chemistry and Chemical Engineering, School of Resources, Environment and Materials, Guangxi Key Laboratory of Processing for Non-ferrous Metallic and Featured Materials Guangxi University, Nanning 530004, Guangxi, China.
| |
Collapse
|
13
|
Min C, Ma W, Kuang J, Huang J, Xiong YL. Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107482] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
14
|
Characterization and in vitro digestibility of potato starch encapsulated in calcium alginate beads. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107458] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
15
|
Mala T, Anal AK. Protection and Controlled Gastrointestinal Release of Bromelain by Encapsulating in Pectin-Resistant Starch Based Hydrogel Beads. Front Bioeng Biotechnol 2021; 9:757176. [PMID: 34778230 PMCID: PMC8585738 DOI: 10.3389/fbioe.2021.757176] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Accepted: 09/27/2021] [Indexed: 11/21/2022] Open
Abstract
Hybrid pectin and resistant starch–based hydrogel beads loaded with bromelain using the extrusion gelation method were prepared and evaluated to enhance the activity of bromelain during gastrointestinal passage and thermal processing. The solutions of pectin–resistant starch with bromelain were dropped into the gelation bath containing calcium chloride (0.2 M) solution to develop various types of hydrogel beads. The physicochemical characteristics of the synthesized hydrogel beads were evaluated. The ratio (4.5:1.5 w/w) of pectin and resistant starch concentration significantly (p < 0.05) enhanced the encapsulation efficiency (80.53%). The presence of resistant starch resulted in increased entrapment of bromelain, improved swelling properties with sustained release behavior, and improved gastric stability than pectin hydrogels alone. The swelling of hydrogel beads was higher at pH 7.4 than pH 1.2. Optimized batch of hybrid pectin/resistant starch exhibited a spherical shape. Optical and scanning electron microscopy showed a more packed and spherical shape from the pectin/resistant starch hydrogel bead network. Fourier transformation infrared spectroscopy was also used to confirm the presence of bromelain in the hydrogel beads. The encapsulated bromelain in the pectin/hi-maize starch beads produced at a pectin/hi-maize ratio of 4.5:1.5 (percent w/w; formulation P4) obtained the highest relative bromelain activity in all heat treatments including at 95°C, whereas the highest activity of free bromelain was found only at 30°C. Bromelain encapsulated in hydrogels released at a faster rate at simulated intestinal fluid (SIF, pH 7.4) than at simulated gastrointestinal fluid (SGF, pH 1.2).
Collapse
Affiliation(s)
- Thatchajaree Mala
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, Pathum Thani, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, Pathum Thani, Thailand
| |
Collapse
|