Food-based biomaterials : pH-responsive alginate/gellan gum/ carboxymethyl cellulose hydrogel beads for lactoferrin delivery
- Author
- Lin Cao (UGent) , Davy Van de Walle (UGent) , Hannah Hirmz (UGent) , Evelien Wynendaele (UGent) , Koen Dewettinck (UGent) , Bogdan Parakhonskiy (UGent) and Andre Skirtach (UGent)
- Organization
- Project
-
- Nano-chemical treatment of wood for enhanced fungal and fire resistance
- Hybrid particle/hydrogel/bacterial carriers for microbially-assisted degradation of recalcitrant polycyclic aromatic hydrocarbons
- Atomic force microscopy (AFM) - nanobiotechnology gebaseerd platform voor het bereiken van de dynamiek van afzonderlijke moleculen tot veelzijdige materialen en celmechanica
- Triple punch against melanoma: photodynamic therapy, immunogenic cell death and photothermal ablation
- Mechanobiology control of immunogenic cell death by bio-polymers for cancer therapy
- Harnessing tumor acidosis and immunogenic ferroptosis for an innovative treatment of peritoneal carcinomatosis with PUFA-loaded nanovesicles
- Biofabrication of a 3D bone-on-a-chip by inkjet printing for microgravity research
- “Trojan-horse” approach to biodegradable, food-based drug carriers with antibacterial properties.
- PASCell: parameter activated sorting of cells
- Abstract
- The present study utilizes a combination of sodium alginate (Alg), gellan gum (GG), and sodium carboxymethyl cellulose (CMC) to fabricate a ternary composite hydrogel system to encapsulate and release lactoferrin (LF). Rheological properties as well as extensive microscopy and spectroscopy characterization are performed on these materials demonstrating that the physical properties of the resultant hydrogels, such as particle size, water content, gray value, and shrinkage rate were related to the concentration of Alg. In addition, most of these hydrogels were found to have reticulated shells and inner laminar structures assembled based on hydrogen bonding and electrostatic forces. Furthermore, the encapsulation efficiency of LF in hydrogels ranged from 78.3 +/- 0.3 to 83.5 +/- 0.2 %. Notably, a small amount of encapsulated LF was released from the hydrogel beads in an acid environment (up to 2.2 +/- 0.3 % in 2 h), while a controlled release manner was found to take place in an alkaline environment. This phenomenon indicated the potential of these hydrogels as promising matrices for bioactive compound loading and adsorption. The release mechanism varied from Alg concentration suggesting the tunable and versatile properties of this ternary composite hydrogel system. Our findings identify the potential of Alg-GG-CMC hydrogel as a delivery system suitable for various applications in the food industry.
- Keywords
- Sodium alginate, Gellan gum, Carboxymethyl cellulose, Composite hydrogel, Lactoferrin encapsulation, MECHANICAL-PROPERTIES, CONTROLLED-RELEASE, RHEOLOGICAL PROPERTIES, MICROSTRUCTURE, POLYSACCHARIDE, ANTIBACTERIAL, ENCAPSULATION, ADSORPTION, STABILITY, SYSTEM
Downloads
-
AAM Manuscript Biomaterials Advances 2024.pdf
- full text (Accepted manuscript)
- |
- open access
- |
- |
- 2.31 MB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01JE6A2WTBG8EDN1ANT3Z3QZMS
- MLA
- Cao, Lin, et al. “Food-Based Biomaterials : PH-Responsive Alginate/Gellan Gum/ Carboxymethyl Cellulose Hydrogel Beads for Lactoferrin Delivery.” BIOMATERIALS ADVANCES, vol. 165, 2024, doi:10.1016/j.bioadv.2024.213999.
- APA
- Cao, L., Van de Walle, D., Hirmz, H., Wynendaele, E., Dewettinck, K., Parakhonskiy, B., & Skirtach, A. (2024). Food-based biomaterials : pH-responsive alginate/gellan gum/ carboxymethyl cellulose hydrogel beads for lactoferrin delivery. BIOMATERIALS ADVANCES, 165. https://doi.org/10.1016/j.bioadv.2024.213999
- Chicago author-date
- Cao, Lin, Davy Van de Walle, Hannah Hirmz, Evelien Wynendaele, Koen Dewettinck, Bogdan Parakhonskiy, and Andre Skirtach. 2024. “Food-Based Biomaterials : PH-Responsive Alginate/Gellan Gum/ Carboxymethyl Cellulose Hydrogel Beads for Lactoferrin Delivery.” BIOMATERIALS ADVANCES 165. https://doi.org/10.1016/j.bioadv.2024.213999.
- Chicago author-date (all authors)
- Cao, Lin, Davy Van de Walle, Hannah Hirmz, Evelien Wynendaele, Koen Dewettinck, Bogdan Parakhonskiy, and Andre Skirtach. 2024. “Food-Based Biomaterials : PH-Responsive Alginate/Gellan Gum/ Carboxymethyl Cellulose Hydrogel Beads for Lactoferrin Delivery.” BIOMATERIALS ADVANCES 165. doi:10.1016/j.bioadv.2024.213999.
- Vancouver
- 1.Cao L, Van de Walle D, Hirmz H, Wynendaele E, Dewettinck K, Parakhonskiy B, et al. Food-based biomaterials : pH-responsive alginate/gellan gum/ carboxymethyl cellulose hydrogel beads for lactoferrin delivery. BIOMATERIALS ADVANCES. 2024;165.
- IEEE
- [1]L. Cao et al., “Food-based biomaterials : pH-responsive alginate/gellan gum/ carboxymethyl cellulose hydrogel beads for lactoferrin delivery,” BIOMATERIALS ADVANCES, vol. 165, 2024.
@article{01JE6A2WTBG8EDN1ANT3Z3QZMS,
abstract = {{The present study utilizes a combination of sodium alginate (Alg), gellan gum (GG), and sodium carboxymethyl cellulose (CMC) to fabricate a ternary composite hydrogel system to encapsulate and release lactoferrin (LF). Rheological properties as well as extensive microscopy and spectroscopy characterization are performed on these materials demonstrating that the physical properties of the resultant hydrogels, such as particle size, water content, gray value, and shrinkage rate were related to the concentration of Alg. In addition, most of these hydrogels were found to have reticulated shells and inner laminar structures assembled based on hydrogen bonding and electrostatic forces. Furthermore, the encapsulation efficiency of LF in hydrogels ranged from 78.3 +/- 0.3 to 83.5 +/- 0.2 %. Notably, a small amount of encapsulated LF was released from the hydrogel beads in an acid environment (up to 2.2 +/- 0.3 % in 2 h), while a controlled release manner was found to take place in an alkaline environment. This phenomenon indicated the potential of these hydrogels as promising matrices for bioactive compound loading and adsorption. The release mechanism varied from Alg concentration suggesting the tunable and versatile properties of this ternary composite hydrogel system. Our findings identify the potential of Alg-GG-CMC hydrogel as a delivery system suitable for various applications in the food industry.}},
articleno = {{213999}},
author = {{Cao, Lin and Van de Walle, Davy and Hirmz, Hannah and Wynendaele, Evelien and Dewettinck, Koen and Parakhonskiy, Bogdan and Skirtach, Andre}},
issn = {{2772-9508}},
journal = {{BIOMATERIALS ADVANCES}},
keywords = {{Sodium alginate,Gellan gum,Carboxymethyl cellulose,Composite hydrogel,Lactoferrin encapsulation,MECHANICAL-PROPERTIES,CONTROLLED-RELEASE,RHEOLOGICAL PROPERTIES,MICROSTRUCTURE,POLYSACCHARIDE,ANTIBACTERIAL,ENCAPSULATION,ADSORPTION,STABILITY,SYSTEM}},
language = {{eng}},
pages = {{13}},
title = {{Food-based biomaterials : pH-responsive alginate/gellan gum/ carboxymethyl cellulose hydrogel beads for lactoferrin delivery}},
url = {{http://doi.org/10.1016/j.bioadv.2024.213999}},
volume = {{165}},
year = {{2024}},
}
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: