Cuihua Chang, Ali Ahmad Leghari, Xin Li, Yujie Su, Luping Gu, Yanjun Yang, Junhua Li
{"title":"Konjac gum and maltodextrin compound tablets as carriers of IgY for sustained release in stomach","authors":"Cuihua Chang, Ali Ahmad Leghari, Xin Li, Yujie Su, Luping Gu, Yanjun Yang, Junhua Li","doi":"10.47836/ifrj.30.5.17","DOIUrl":null,"url":null,"abstract":"Egg yolk immunoglobulin (IgY) is a biologically active ingredient with high immunogenicity; however, its instability in the acidic environment of the upper gastrointestinal tract limits its application in oral formulations. In the present work, an encapsulation system based on maltodextrin (MD) and konjac gum (KGM) was developed as a protective carrier for IgY for targeted release to retain stability. A simulated gastric model was used to compare the release characteristics of the different formulations, and to explore the optimal release mode. To better understand the controlled release mechanism of MD and KGM composite tablets, the release curve, macrostructure, microstructure, and water mobility were analysed. Results indicated that the sustained release of IgY from MD and KGM composite tablets was mainly driven by Fick diffusion and dissolution. As the concentration of KGM increased, the release rate of IgY from the tablets decreased, and the release mechanism gradually changed from diffusion to erosion. The dense cross-linkage between MD and KGM helped prevent tablet disintegration, and slowed down the release of IgY. In addition, the dissolved KGM formed a film on the tablet surface to control the erosion rate. It can be concluded that the optimal formulation of an IgY-loaded tablet was a mass fraction of 50% MD, 30% KGM, and 20% IgY. The present work provided a practical method to protect the biologically active ingredients from acidic destruction in the stomach during oral treatment.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47836/ifrj.30.5.17","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Egg yolk immunoglobulin (IgY) is a biologically active ingredient with high immunogenicity; however, its instability in the acidic environment of the upper gastrointestinal tract limits its application in oral formulations. In the present work, an encapsulation system based on maltodextrin (MD) and konjac gum (KGM) was developed as a protective carrier for IgY for targeted release to retain stability. A simulated gastric model was used to compare the release characteristics of the different formulations, and to explore the optimal release mode. To better understand the controlled release mechanism of MD and KGM composite tablets, the release curve, macrostructure, microstructure, and water mobility were analysed. Results indicated that the sustained release of IgY from MD and KGM composite tablets was mainly driven by Fick diffusion and dissolution. As the concentration of KGM increased, the release rate of IgY from the tablets decreased, and the release mechanism gradually changed from diffusion to erosion. The dense cross-linkage between MD and KGM helped prevent tablet disintegration, and slowed down the release of IgY. In addition, the dissolved KGM formed a film on the tablet surface to control the erosion rate. It can be concluded that the optimal formulation of an IgY-loaded tablet was a mass fraction of 50% MD, 30% KGM, and 20% IgY. The present work provided a practical method to protect the biologically active ingredients from acidic destruction in the stomach during oral treatment.
期刊介绍:
The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:
Food Science and Technology
Nutrition and Dietetics
Agriculture, multidisciplinary
Chemistry, multidisciplinary
The scope of the Journal includes:
Food Science, Food Technology and Food Biotechnology
Product Development and Sensory Evaluation
Food Habits, Nutrition, and Health
Food Safety and Quality
Food Chemistry, Food Microbiology, Food Analysis and Testing
Food Engineering
Food Packaging
Food Waste Management
Food Entrepreneur
Food Regulatory
Post-Harvest Food Management
Food Supply Chain Management
Halal Food and Management