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KMID : 0380620120440020191
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 2 p.191 ~ p.195
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Preparation and Characterization of Aminated Gelatin-Fucoidan Microparticles
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Ko Jung-A
Oh Youn-Sung
Park Hyun-Jin
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Abstract
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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.
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KEYWORD
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gelatin, fucoidan, microparticles, mucoadhesive
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