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 inFood chemistry Vol. 354; p. 129476
Main Authors Yang, Jingwen, Liang, Gangqiang, Xiang, Tuo, Situ, Wenbei
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 30.08.2021
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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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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.129476