pH/ROS dual-responsive release of oleanolic acid from amino acid–modified HG-type pectin hydrogel via dynamic crosslinking

IF 13.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2026-07-01 Epub Date: 2026-02-20 DOI:10.1016/j.foodhyd.2026.112586

Lingtao Kang , Shuangshuang Ma , Zhipeng Su , Huan Li , Junren Wen , Weidan Guo , Xia Chang , Fan Huang , Zengenni Liang , Xiaopeng Li , Fuhua Fu , Gaoyang Li

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Abstract

In this study, a novel pH/reactive oxygen species (ROS) dual-responsive intelligent hydrogel based on HG-type pectin (Homogalacturonan, Polygalacturonic acid, PA) was developed to address the poor oral bioavailability and limited targeting of oleanolic acid (OA). The system was constructed by grafting amino acids onto pre-synthesized polymer micelles (PA-SS-OA) (SS: 3,3′-dithiobispropionic acid) and crosslinking them with oxidized pectin (OP) through dynamic Schiff base bonds. Systematic characterization showed that the lysine-modified derivative exhibited the highest grafting efficiency (26.0%) and optimal gelation properties. The resulting Lys-PA-SS-OA/OP hydrogel exhibited a dense three-dimensional network structure, providing excellent mechanical strength with reversible pH responsiveness. In vitro release studies demonstrated that the hydrogel enabled gradient-controlled release of OA under synergistic pH and ROS stimulation, with the release process consistent with the Super Case II transport mechanism governed by diffusion, swelling, and matrix erosion. Biocompatibility evaluations confirmed that all hydrogels met the essential criteria for biosafety. This study establishes novel material design strategies and provides theoretical insight into the development of intelligent oral delivery systems based on HG-type pectin.

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氨基酸修饰hg型果胶水凝胶pH/ROS双响应释放齐墩果酸的动态交联研究

本研究针对齐墩果酸（OA）口服生物利用度差和靶向性有限的问题，开发了一种基于hg型果胶（Homogalacturonan, Polygalacturonic acid， PA）的新型pH/活性氧（ROS）双响应智能水凝胶。该体系将氨基酸接枝到预合成的聚合物胶束PA-SS-OA （SS: 3,3′-二硫代双丙酸）上，并通过动态席夫碱键与氧化果胶（OP）交联。系统表征表明，赖氨酸修饰的衍生物具有最高的接枝效率（26.0%）和最佳的胶凝性能。所得的Lys-PA-SS-OA/OP水凝胶具有致密的三维网状结构，具有优异的机械强度和可逆的pH响应性。体外释放研究表明，水凝胶能够在协同pH和ROS刺激下实现OA的梯度控制释放，其释放过程符合由扩散、溶胀和基质侵蚀控制的Super Case II转运机制。生物相容性评价证实所有的水凝胶都符合生物安全的基本标准。本研究建立了新的材料设计策略，并为基于hg型果胶的智能口腔给药系统的开发提供了理论见解。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.