Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds

被引:91
作者
Yan, Wenjia [1 ]
Zhang, Boya [2 ]
Yadav, Madhav P. [3 ]
Feng, Liping [1 ]
Yan, Jinxin [1 ]
Jia, Xin [2 ]
Yin, Lijun [1 ,2 ]
机构
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, 17 Qinghuadonglu, Beijing 100083, Peoples R China
[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China
[3] ARS, Eastern Reg Res Ctr, USDA, 600 East Mermaid Lane, Wyndmoor, PA 19038 USA
基金
美国国家科学基金会;
关键词
Double network hydrogels; Corn fiber gum; Soybean isolate protein; Bioactive compounds; Oral administration; CONTROLLED-RELEASE; ARABINOXYLAN GELS; CROSS-LINKING; WHEY; MICROSTRUCTURE; MECHANISMS; PENTOSANS; GELATION; DESIGN;
D O I
10.1016/j.foodhyd.2020.105865
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
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 B-2) 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.
引用
收藏
页数:8
相关论文
共 42 条
[1]   Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems [J].
Abaee, Arash ;
Mohammadian, Mehdi ;
Jafari, Seid Mandi .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2017, 70 :69-81
[2]   Analysis of Protein and Total Usable Nitrogen in Beer and Wine Using a Microwell Ninhydrin Assay [J].
Abernathy, Daniel G. ;
Spedding, Gary ;
Starcher, Barry .
JOURNAL OF THE INSTITUTE OF BREWING, 2009, 115 (02) :122-127
[3]   Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin [J].
Alavi, Farhad ;
Emam-Djomeh, Zahra ;
Yarmand, Mohammad Saeid ;
Salami, Maryam ;
Momen, Shima ;
Moosavi-Movahedi, Ali Akbar .
FOOD HYDROCOLLOIDS, 2018, 85 :267-280
[4]  
[Anonymous], FOOD BIOPROCESS TECH
[5]   Quantification of the bioadhesive properties of protein-coated PVM/MA nanoparticles [J].
Arbós, P ;
Arangoa, MA ;
Campanero, MA ;
Irache, JM .
INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2002, 242 (1-2) :129-136
[6]  
BELDER AND, 1973, CARBOHYD RES, V30, P375
[7]   Enzymatic Cross-Linking of Alkali Extracted Arabinoxylans: Gel Rheological and Structural Characteristics [J].
Berlanga-Reyes, Claudia M. ;
Carvajal-Millan, Elizabeth ;
Lizardi-Mendoza, Jaime ;
Islas-Rubio, Alma R. ;
Rascon-Chu, Agustin .
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2011, 12 (09) :5853-5861
[8]   Maize Arabinoxylan Gels as Protein Delivery Matrices [J].
Berlanga-Reyes, Claudia M. ;
Carvajal-Millan, Elizabeth ;
Lizardi-Mendoza, Jaime ;
Rascon-Chu, Agustin ;
Marquez-Escalante, Jorge A. ;
Martinez-Lopez, Ana Luisa .
MOLECULES, 2009, 14 (04) :1475-1482
[9]  
Brannon-Peppas Lisa., 1993, Controlled release in the food and cosmetics industries
[10]   Design principles of food gels [J].
Cao, Yiping ;
Mezzenga, Raffaele .
NATURE FOOD, 2020, 1 (02) :106-118