pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragments
文献类型： 外文期刊
作者： Xia, Minquan 1 ; Cui, Zhaoyu 1 ; Zeng, Tao 2 ; Lu, LiZhi 2 ; Sheng, Long 1 ; Cai, Zhaoxia 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Hubei Hongshan Lab, Wuhan, Hubei, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Anim Husb & Vet Sci, State Key Lab Managing Biot & Chem Treats Qual & S, Hangzhou, Zhejiang, Peoples R China
3.Huazhong Agr Univ, Shenzhen Inst Nutr & Hlth, Wuhan 430070, Peoples R China
4.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Shenzhen Branch, Guangdong Lab Lingnan Modern Agr,Genome Anal Lab,M, Shenzhen 518000, Peoples R China
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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