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

研究成果: 雜誌貢獻文章同行評審

17 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)59-68
頁數10
期刊Colloids and Surfaces B: Biointerfaces
113
DOIs
出版狀態已發佈 - 一月 1 2014

ASJC Scopus subject areas

  • 生物技術
  • 表面和介面
  • 物理與理論化學
  • 膠體和表面化學

指紋

深入研究「Hydrogel microspheres for stabilization of an antioxidant enzyme: Effect of emulsion cross-linking of a dual polysaccharide system on the protection of enzyme activity」主題。共同形成了獨特的指紋。

引用此