Preparation and charact erization of aminated gelatin-fucoidan microparticles

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

Research output: Contribution to journalArticle

3 Citations (Scopus)

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 languageEnglish
Pages (from-to)191-195
Number of pages5
JournalKorean Journal of Food Science and Technology
Volume44
Issue number2
Publication statusPublished - 2012 Apr 1

Fingerprint

fucoidan
Gelatin
gelatin
Stomach
stomach
ethylenediamine
Microspheres
Acids
acids
mice

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 journalArticle

@article{34f9de0a624c419ca4dbdec37fcaa0d8,
title = "Preparation and charact erization of aminated gelatin-fucoidan microparticles",
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.",
keywords = "Fucoidan, Gelatin, Microparticles, Mucoadhesive",
author = "Ko, {Jung A.} and Oh, {Youn Sung} and Park, {Hyun Jin}",
year = "2012",
month = "4",
day = "1",
language = "English",
volume = "44",
pages = "191--195",
journal = "Korean Journal of Food Science and Technology",
issn = "0367-6293",
publisher = "Tong Kwahak Hoe",
number = "2",

}

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

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 -