Preparation and charact erization of aminated gelatin-fucoidan microparticles

Jung A. Ko, Youn Sung Oh, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


Aminated gelatin microparticles were prepared with fucoidan at concentrations ranging from 0.5 to 2.0%. In order to acquire a higher primary amino group content regarding gelatin, gelatin was synthesized by using 1,2-ethylenediamine and free amino groups of aminated gelatin microsphere sample uncrosslinked or crosslinked with fucoidan have been determined by using trinitrobenzensulfonic acid (TNBS) methods. At the smallest fucoidan concentration, the free amino group content of the aminated gelatin microparticles was highest and decreased when fucoidan concentrations were increased. Furthermore, as concentration of fucoidan increased, the release from microparticles decreased. The in vitro gastric mucoadhesion of microparticles were evaluated by using fluorescent-labeled microparticles in an isolated and perfused mouse stomach. The gastric mucoadhesion of the aminated gelatin microparticles was significantly improved compared with that of gelatin microparticles.

Original languageEnglish
Pages (from-to)191-195
Number of pages5
JournalKorean Journal of Food Science and Technology
Issue number2
Publication statusPublished - 2012 Apr 1


  • Fucoidan
  • Gelatin
  • Microparticles
  • Mucoadhesive

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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