Effect of crosslinking processing on the chemical structure and biocompatibility of a chitosan-based hydrogel
•By different crosslinker, the internal structure of CS-based hydrogel was changed.•The STPP-crosslinked CS hydrogel showed the ability of colon-site delivery.•With the hydrophilic surface and –NH2, the hydrogel showed well cell proliferation.•The STPP-crosslinked hydrogel was safe for colon-site de...
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Published in | Food chemistry Vol. 354; p. 129476 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
30.08.2021
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Subjects | |
Online Access | Get full text |
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Summary: | •By different crosslinker, the internal structure of CS-based hydrogel was changed.•The STPP-crosslinked CS hydrogel showed the ability of colon-site delivery.•With the hydrophilic surface and –NH2, the hydrogel showed well cell proliferation.•The STPP-crosslinked hydrogel was safe for colon-site delivery with cell adhesivity.
Chitosan (CS)-based hydrogels with different structures were prepared to ensure the bioavailability of bioactive components. With the electrostatic interaction between CS and anionic crosslinkers, the structure of the CS-based hydrogel changed and influenced the swelling ability, which was beneficial for maintaining bioactive ingredients in the hydrogel. Compared with sodium hexametaphosphate, hydrogels crosslinked by sodium tripolyphosphate (STPP) had a higher swelling capacity and more stable release profile (no more than 10% BSA in the upper gastrointestinal tract), which could deliver bioactive ingredients to the colon. Moreover, due to electrostatic interactions, the surface of the CS-based hydrogel became hydrophilic, which helped Caco2 cells to grow on it. 118.86%–147.22% cell viability was found on the CS-based hydrogel. Furthermore, with different crosslinkers and concentrations in the crosslinking process, the release properties and safety of the hydrogels were varied, but the STPP-crosslinked CS hydrogel presented good cell adhesivity for bioactive components to the colon. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2021.129476 |