Chitosan-alginate microcapsules for oral delivery of egg yolk immunoglobulin (IgY): effects of chitosan concentration.

Abstract:

: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., >/=0.2%; 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).

authors

Li XY,Jin LJ,Lu YN,Zhen YH,Li SY,Wang LH,Xu YP

doi

10.1007/s12010-009-8628-6

subject

Has Abstract

pub_date

2009-12-01 00:00:00

pages

778-87

issue

3

eissn

0273-2289

issn

1559-0291

journal_volume

159

pub_type

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