title: Genipin-crosslinked O-carboxymethyl chitosan-gum Arabic coacervate as a pH-sensitive delivery system and microstructure characterization.
abstract: The possibility of genipin-crosslinked O-carboxymethyl chitosan-gum Arabic coacervate as a pH-sensitive delivery vehicle was investigated. O-carboxymethyl chitosan-gum Arabic coacervates separated in pH 3.0, 4.5, and 6.0 were crosslinked by genipin for different durations and the crosslinked products were subjected to crosslinking degree, swelling behavior, bovine serum albumin release profile, and microstructure characterization. Genipin-crosslinking greatly improved the stability of the coacervates against the simulated gastric solution and created certain pH-sensitivity. The coacervates displayed higher swelling ratios in the simulated gastric solution than in the simulated intestine and colon solutions; meanwhile, the coacervates prepared in pH 4.5 and 6.0 swelled more severely than the complex separated in pH 3.0. Nevertheless, the bovine serum albumin release in the simulated gastric solution from the microcapsules prepared in pH 6.0 was much lower than those prepared in pH 4.5 and 3.0, whose cumulative release percentages in the three simulated solutions were 17.14%, 55.23%, and 79.79%, respectively, in crosslinking duration 2 h. X-ray diffraction, scanning electron microscopy, and transmission electron microscopy analysis revealed that genipin-crosslinking improved the regularity and compactness of coacervate structure, whereas confocal laser scanning microscopy observation indicated that O-carboxymethyl chitosan content was possibly the major reason for the different swelling and bovine serum albumin release behavior of the coacervates. It was concluded that the genipin-crosslinked O-carboxymethyl chitosan-gum Arabic coacervate was a potential intestine-targeted delivery system and its delivery performance could be tailored by varying the crosslinking degree and coacervation acidity.
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
authors.forename: Guo-Qing
authors.initials: GQ
authors.lastname: Huang
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
authors.forename: Ling-Yun
authors.initials: LY
authors.lastname: Cheng
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China xjxfood@qau.edu.cn xjxfood@qau.edu.cn.
authors.forename: Jun-Xia
authors.initials: JX
authors.lastname: Xiao
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
authors.forename: Shi-Qing
authors.initials: SQ
authors.lastname: Wang
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
authors.forename: Xiao-Na
authors.initials: XN
authors.lastname: Han
mesh_terms: D002214:Capsules; D048271:Chitosan / Q000031:analogs & derivatives* / Q000145:classification; D003432:Cross-Linking Reagents / Q000737:chemistry; D016503:Drug Delivery Systems / Q000379:methods*; D065546:Drug Liberation; D005750:Gastric Juice / Q000737:chemistry; D006170:Gum Arabic / Q000737:chemistry*; D020100:Hydrogels / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D007419:Intestinal Secretions / Q000737:chemistry; D039823:Iridoids / Q000737:chemistry*; D012710:Serum Albumin, Bovine / Q000737:chemistry
chemical_list: D002214:Capsules; D003432:Cross-Linking Reagents; D020100:Hydrogels; D039823:Iridoids; C514968:carboxymethyl-chitosan; D012710:Serum Albumin, Bovine; D006170:Gum Arabic; D048271:Chitosan; C007834:genipin
keywords: O-carboxymethyl chitosan; coacervate; gum Arabic; microstructure; pH-sensitivity