pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragments

文献类型： 外文期刊

第一作者： Xia, Minquan

作者： Xia, Minquan;Cui, Zhaoyu;Sheng, Long;Cai, Zhaoxia;Zeng, Tao;Lu, LiZhi;Xia, Minquan;Cai, Zhaoxia;Xia, Minquan;Cai, Zhaoxia

作者机构：

关键词： Stable oral delivery; Fab fragment; pH response release; Multi-network composite hydrogel

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 435 卷

页码：

收录情况： SCI

摘要： Yolk immunoglobulin (IgY) is perfect supplement to mammalian immunoglobulin G in passive immune protection but with poor delivery stability. This work succeeded in pH-responsive oral delivery of IgY-Fab fragments with cellulose based multi-network composite hydrogels. Data displayed that the hydrogel 2 showed superior mechanical properties and load performance (encapsulation efficiency of 99.25% and loading capacity of 45.11 mg/100 mg). The stability of the released Fab was confirmed by HPLC with Fab purity up to 79.65% at the end of digestion. The FTIR spectra revealed the potential interactions between Fab and the hydrogel matrix of the formation of hydrogen bonds or electrostatic interactions between the groups of -OH, -CH2, and -COO-. The excellent rehydration of the hydrogels wouldn't be impacted by low-temperature freeze drying. In sum, this work is of great significance to the development of Fab-themed health-care food, intensive processing of poultry eggs and the economic construction of related industries.

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