A highly Swellable hydrogel encapsulating Ginsenoside Rh4 for obesity regulation

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-18 DOI:10.1016/j.foodres.2025.116899

Yanan Liu , Haixia Yang , Daidi Fan , Jianjun Deng

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Abstract

In the management of obesity, dietary intervention has become an effective approach due to its biosafety. Edible hydrogels, fabricated from natural polysaccharides and proteins, have emerged as promising alternatives for weight control. In this study, a highly swellable hydrogel encapsulating hypoglycemic and anti-inflammatory ginsenoside Rh4 was developed to regulate obesity, which integrated by natural-derivated carboxymethyl cellulose (CMC) and whey protein (WPI). The physical and chemical characterization results demonstrated the excellent mechanical properties and high swelling ratio of the designed hydrogel. The in vitro and in vivo results suggest that the hydrogel with optimized formulation exhibits significant drug sustained releasing, superior biocompatibility, as well as obesity-induced inflammation alleviation and intestinal flora regulation. Taken together, this edible hydrogel has the advantages for convenient preparation and reliable stability, conferring it with a great potential for the clinical obesity regulation.

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一种高度可膨胀的水凝胶，包封人参皂苷Rh4，用于肥胖调节

在肥胖的管理中，饮食干预因其生物安全性而成为一种有效的方法。由天然多糖和蛋白质制成的可食用水凝胶已成为控制体重的有希望的替代品。本研究以天然衍生的羧甲基纤维素（CMC）和乳清蛋白（WPI）为主要原料，制备了一种具有降糖和抗炎功能的人参皂苷Rh4包封水凝胶，用于调节肥胖。物理化学表征结果表明，所设计的水凝胶具有优异的力学性能和较高的溶胀率。体外和体内实验结果表明，优化后的水凝胶具有显著的药物缓释、良好的生物相容性以及减轻肥胖诱导的炎症和调节肠道菌群的作用。综上所述，该可食用水凝胶制备方便，稳定性可靠，具有很大的临床肥胖调节潜力。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.