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论文类型：期刊论文

发表时间：2009-12-01

发表刊物：12th Asia-Pacific-Confederation-of-Chemical-Engineering (APCChE 2008)

收录刊物：SCIE、EI、CPCI-S、PubMed、Scopus

卷号：159

期号：3

页面范围：778-787

ISSN号：0273-2289

关键字：Alginate; Chitosan; Chitosan concentration; Egg yolk immunoglobulin (IgY); Gastroresistance; Microcapsules

摘要：In our previous study, chitosan-alginate microcapsules were developed to protect egg yolk immunoglobulin (IgY) from gastric inactivation. The present study was undertaken to determine the effect of chitosan concentration (0-0.8%; w/v) on various properties of the microcapsules in order to produce the optimum chitosan-alginate microcapsules for use in the oral delivery of IgY. The properties investigated included microcapsule morphology, loading capacity for IgY (expressed as the IgY loading percentage, w/w, of microcapsules), encapsulation efficiency (EE%), in vitro gastroresistance, and IgY release. IgY loading percentage and EE% were both highest at 0.2% (w/v) chitosan, and, above this level, further increases were not observed. The stability of IgY in simulated gastric fluid (pH 1.2) was significantly improved by encapsulation in alginate microcapsules (IgY retained 43.5% of its activity) and was further improved by including chitosan at any of the chitosan concentrations assessed (IgY retained an average of 69.4% activity) although there was no difference in protection of gastric inactivation among concentrations of chitosan varying from 0.05% to 0.8% (w/v). Higher chitosan concentrations (i.e., a parts per thousand yen0.2%; w/v) prolonged the release of IgY from the microcapsules during simulated intestinal fluid incubation (pH 6.8). However, above the 0.2% (w/v) level, no significant differences were observed. We conclude that the optimum chitosan concentration for microencapsulation is 0.2% (w/v).