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Effect of crosslinking processing on the chemical structure and biocompatibility of a chitosan-based hydrogel.
- Source :
-
Food Chemistry . Aug2021, Vol. 354, pN.PAG-N.PAG. 1p. - Publication Year :
- 2021
-
Abstract
- • By different crosslinker, the internal structure of CS-based hydrogel was changed. • The STPP-crosslinked CS hydrogel showed the ability of colon-site delivery. • With the hydrophilic surface and –NH 2 , the hydrogel showed well cell proliferation. • The STPP-crosslinked hydrogel was safe for colon-site delivery with cell adhesivity. Chitosan (CS)-based hydrogels with different structures were prepared to ensure the bioavailability of bioactive components. With the electrostatic interaction between CS and anionic crosslinkers, the structure of the CS-based hydrogel changed and influenced the swelling ability, which was beneficial for maintaining bioactive ingredients in the hydrogel. Compared with sodium hexametaphosphate, hydrogels crosslinked by sodium tripolyphosphate (STPP) had a higher swelling capacity and more stable release profile (no more than 10% BSA in the upper gastrointestinal tract), which could deliver bioactive ingredients to the colon. Moreover, due to electrostatic interactions, the surface of the CS-based hydrogel became hydrophilic, which helped Caco2 cells to grow on it. 118.86%–147.22% cell viability was found on the CS-based hydrogel. Furthermore, with different crosslinkers and concentrations in the crosslinking process, the release properties and safety of the hydrogels were varied, but the STPP-crosslinked CS hydrogel presented good cell adhesivity for bioactive components to the colon. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 354
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 149904791
- Full Text :
- https://doi.org/10.1016/j.foodchem.2021.129476