Hydrogel microspheres for stabilization of an antioxidant enzyme: Effect of emulsion cross-linking of a dual polysaccharide system on the protection of enzyme activity

Deh Wei Tang, Shu Huei Yu, Wen Shin Wu, Hao Ying Hsieh, Yi Chin Tsai, Fwu Long Mi

Research output: Contribution to journalArticle

16 Citations (Scopus)


Catalase is an antioxidant enzyme abundant in natural resources. However, the enzyme is usually inactivated by gastric acid and digestive enzymes after oral ingestion. In this study, carboxymethyl chitosan (CM-chitosan) and hyaluronic acid (HA) conjugate hydrogel microspheres have been prepared by an emulsion cross-linking technique to retain the activity of catalase in simulated gastrointestinal (GI) fluids. Cross-linking reduced the swelling capability and increased the resistance toward hyaluronidase digestion of prepared HA-CM-chitosan hydrogel microspheres. Catalase entrapped in the hydrogel microspheres exhibited superior stability over a wide pH range (pH 2.0 and 6.0-8.0) as compared to the native enzyme. The entrapped catalase was also protected against degradation by digestive enzymes. Following the treatments, the catalase-loaded microspheres, in contrast to native catalase, could effectively decrease the intracellular H2O2 level and protect HT-29 colonic epithelial cells against H2O2-induced oxidative damage to preserve cell viability. These results suggested that the HA-CM-chitosan hydrogel microspheres can be used for entrapment, protection and intestinal delivery of catalase for H2O2 scavenging.

Original languageEnglish
Pages (from-to)59-68
Number of pages10
JournalColloids and Surfaces B: Biointerfaces
Publication statusPublished - Jan 1 2014



  • Antioxidant enzyme
  • Catalase
  • Chitosan
  • Microspheres
  • Stabilization

ASJC Scopus subject areas

  • Biotechnology
  • Colloid and Surface Chemistry
  • Physical and Theoretical Chemistry
  • Surfaces and Interfaces

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