School of Public Health, Nanchang University, Nanchang 330006, China; Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Jiangxi Provincial Key Laboratory of Prevention Medicine, Nanchang University, Nanchang 330006, China.
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Food Res Int. 2018 Apr;106:745-751. doi: 10.1016/j.foodres.2018.01.038. Epub 2018 Feb 8.
The highly acidic nature of the gastric fluids inside the human stomach can cause have health problems in certain individuals e.g., acid reflux and ulcers. Antacid-loaded biopolymer microgels can be used to control the acidity of the gastric fluids, which may be useful for developing functional foods to treat these problems. In this study, the impact of biopolymer microgel dimensions and composition on the dissolution rate of encapsulated antacid was determined under simulated gastric conditions. The microgels were formed by injecting antacid (magnesium hydroxide) and biopolymers (alginate or alginate/pectin) into a calcium chloride solution to promote cross-linking. Microgels of varying dimensions were formed using either a hand-held syringe or a vibrating nozzle encapsulation device with different nozzle sizes. The rate of antacid dissolution was measured using an automatic titration device (pH stat) that added HCl solution into the simulated gastric fluids to maintain a constant pH of 2.5. The antacid dissolution rate decreased with increasing microgel diameter (300 to 1660 μm) and decreasing pore size (0.8 to 2.0% alginate). The slowest dissolution rate was observed in microgels containing 80% alginate and 20% pectin, which may have been due to the impact of biopolymer composition on bead dimensions and pore size. The results of this study may be useful for the design of biopolymer microgels that can control the release of antacids in the stomach, thereby leading to better control over the pH of the gastric fluids.
人类胃内的胃酸具有高度酸性，可能会导致某些个体出现健康问题，例如胃酸反流和溃疡。负载抗酸剂的生物聚合物微凝胶可用于控制胃酸的酸度，这对于开发功能性食品以治疗这些问题可能很有用。在这项研究中，根据模拟胃条件，确定了生物聚合物微凝胶尺寸和组成对抗酸剂包封物溶解速率的影响。通过将抗酸剂（氢氧化镁）和生物聚合物（海藻酸钠或海藻酸钠/果胶）注入氯化钙溶液中以促进交联，形成微凝胶。使用手动注射器或具有不同喷嘴尺寸的振动喷嘴包封装置形成具有不同尺寸的微凝胶。使用自动滴定设备（pH -stat）测量抗酸剂的溶解速率，该设备将 HCl 溶液添加到模拟胃液中以保持恒定的 pH 值 2.5。抗酸剂的溶解速率随着微凝胶直径（300 至 1660 µm）的增加和孔径（0.8 至 2.0%海藻酸钠）的减小而降低。在含有 80%海藻酸钠和 20%果胶的微凝胶中观察到最慢的溶解速率，这可能是由于生物聚合物组成对珠粒尺寸和孔径的影响。这项研究的结果可能有助于设计能够控制胃中抗酸剂释放的生物聚合物微凝胶，从而更好地控制胃液的 pH 值。
