School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, PR China.
Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, PR China.
Food Chem. 2024 Oct 30;456:139934. doi: 10.1016/j.foodchem.2024.139934. Epub 2024 Jun 5.
Gelatin (GEL), pectin (PEC), carboxymethyl cellulose (CMC), and whey protein isolate (WPI) were employed to formulate hydrogels for stabilizing N-Acetylneuraminic Acid (NeuAc). GEL/WPI-NeuAc hydrogels, irrespective of the ratio, exhibited a flexible and smooth surface with a continuous three-dimensional network structure internally. Porosity of the three types of hydrogels increased from 3.69% to 86.92% (GEL/WPI), 41.67% (PEC/WPI), and 87.62% (CMC/WPI), rendering them suitable as carriers for NeuAc encapsulation. The dynamic swelling behavior of all hydrogels followed Schott's second-order kinetics model. The degradation performance of GEL, PEC, and CMC/WPI-NeuAc hydrogels was optimal at a 5: 5 ratio, with degradation rates of 80.39 ± 1.26%, 82.38 ± 1.96%, and 81.39 ± 1.57%, respectively. GEL, PEC, CMC/WPI-NeuAc hydrogels demonstrated decreased release rates of 44.56%, 31.04%, and 41.26%, respectively, compared to free NeuAc, post gastric digestion. The present investigation suggests the potential of GEL/WPI hydrogels as effective carriers for delivering NeuAc encapsulation.
明胶（GEL）、果胶（PEC）、羧甲基纤维素（CMC）和乳清蛋白分离物（WPI）被用于制备水凝胶以稳定 N-乙酰神经氨酸（NeuAc）。GEL/WPI-NeuAc 水凝胶，无论比例如何，均表现出柔软光滑的表面，内部具有连续的三维网络结构。三种水凝胶的孔隙率从 3.69%增加到 86.92%（GEL/WPI）、41.67%（PEC/WPI）和 87.62%（CMC/WPI），适合作为 NeuAc 封装的载体。所有水凝胶的动态溶胀行为均遵循 Schott 二级动力学模型。GEL、PEC 和 CMC/WPI-NeuAc 水凝胶的降解性能在 5:5 的比例下最佳，降解率分别为 80.39±1.26%、82.38±1.96%和 81.39±1.57%。与游离 NeuAc 相比，GEL、PEC 和 CMC/WPI-NeuAc 水凝胶的释放率分别降低了 44.56%、31.04%和 41.26%，在胃消化后。本研究表明 GEL/WPI 水凝胶作为 NeuAc 封装有效递送载体的潜力。
