Double-crosslinked hydrogels and hydrogel beads formed by garlic protein hydrolysates for bioactive encapsulation and gastrointestinal delivery.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-15 DOI:10.1002/jsfa.14036

Shuqin Li, Xiaoyu Zhang, Jia Wang, Jingyang Lu, Mingyue Li, Min Zhang, Pharkphoom Panichayupakaranant, Haixia Chen

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引用次数: 0

Abstract

Background: Garlic protein is one of the main components of garlic. It has several beneficial characteristics. This study aimed to characterize a double crosslinked hydrogel formed with alginate, calcium ions (Ca²⁺), and garlic protein hydrolysates (GPH), and to develop hydrogel beads for targeted delivery of bioactive constituents to the gastrointestinal tract.

Results: The results indicated that the degree of GPH hydrolysis was approximately 3% following trypsin treatment. The inner structure of the double crosslinked hydrogel showed a honeycomb pattern, with solid-like gel rheology and improved texture properties at a 4% (w/v) GPH concentration. The GPH-based hydrogel beads demonstrated pH sensitivity, swelling in near-neutral and alkaline environments, and the encapsulated paclitaxel (PTX) exhibited an amorphous phase with preferential release in intestinal conditions. The GPH group also achieved greater drug encapsulation efficiency than a soy protein hydrolysate (SPH) group, and proteomic analysis suggested that lower molecular weight and peptide charge favored the formation of peptide-integrated double crosslinking hydrogels.

Conclusion: This work indicated that GPH was helpful and could inspire the development of drug delivery systems involving GPH with the required mechanical strength and target-release properties. © 2024 Society of Chemical Industry.

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大蒜蛋白水解物形成的双交联水凝胶和水凝胶珠用于生物活性封装和胃肠道给药。

背景：大蒜蛋白是大蒜的主要成分之一。它具有多种有益特性。本研究旨在表征一种由海藻酸盐、钙离子（Ca2+）和大蒜蛋白质水解物（GPH）形成的双交联水凝胶，并开发用于向胃肠道定向输送生物活性成分的水凝胶珠：结果表明，经胰蛋白酶处理后，GPH 的水解度约为 3%。双交联水凝胶的内部结构呈蜂窝状，在 GPH 浓度为 4% (w/v) 时具有类似固体的凝胶流变性和更好的质地特性。基于 GPH 的水凝胶珠表现出对 pH 值的敏感性，可在接近中性和碱性的环境中溶胀，包裹的紫杉醇（PTX）呈现出无定形相，在肠道条件下优先释放。与大豆蛋白水解物（SPH）组相比，GPH 组的药物封装效率更高，蛋白质组分析表明，较低的分子量和肽电荷有利于肽整合双交联水凝胶的形成：这项研究表明，GPH 有助于药物的释放，并能激发人们开发具有所需机械强度和靶向释放特性的 GPH 给药系统。© 2024 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.