Abstract
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 language | English |
|---|---|
| Pages (from-to) | 191-195 |
| Number of pages | 5 |
| Journal | Korean Journal of Food Science and Technology |
| Volume | 44 |
| Issue number | 2 |
| Publication status | Published - 2012 Apr 1 |
Fingerprint
Keywords
- Fucoidan
- Gelatin
- Microparticles
- Mucoadhesive
ASJC Scopus subject areas
- Food Science
- Biotechnology
- Applied Microbiology and Biotechnology
Cite this
Preparation and charact erization of aminated gelatin-fucoidan microparticles. / Ko, Jung A.; Oh, Youn Sung; Park, Hyun Jin.
In: Korean Journal of Food Science and Technology, Vol. 44, No. 2, 01.04.2012, p. 191-195.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Preparation and charact erization of aminated gelatin-fucoidan microparticles
AU - Ko, Jung A.
AU - Oh, Youn Sung
AU - Park, Hyun Jin
PY - 2012/4/1
Y1 - 2012/4/1
N2 - 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.
AB - 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.
KW - Fucoidan
KW - Gelatin
KW - Microparticles
KW - Mucoadhesive
UR - http://www.scopus.com/inward/record.url?scp=84861632022&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84861632022&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:84861632022
VL - 44
SP - 191
EP - 195
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
SN - 0367-6293
IS - 2
ER -