Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Preparation and Characterization of Aminated Gelatin-Fucoidan Microparticles

아민화 젤라틴 - 후코이단 미세캡슐의 제조

  • Ko, Jung-A (School of Life Sciences and Biotechnology, Korea University) ;
  • Oh, Youn-Sung (School of Life Sciences and Biotechnology, Korea University) ;
  • Park, Hyun-Jin (School of Life Sciences and Biotechnology, Korea University)
  • Received : 2011.12.30
  • Accepted : 2012.02.26
  • Published : 2012.04.30
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Abstract

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.

아민화 젤라틴 미세캡슐은 젤라틴의 양이온인 amino 그룹과 후코이단의 음이온인 sulfate 그룹과의 이온결합으로 제조되었다. 후코이단의 농도가 증가할수록 미세캡슐의 유리아미노 그룹의 함량은 감소했으며, 또한 미세캡슐로부터의 방출 속도 역시 후코이단의 농도가 증가함에 따라 감소했고 pH 1.2인 인공위액에서의 방출 속도가 pH 7.4인 PBS 에서보다 더 빠른 것을 알 수 있었다. 아민화 젤라틴 미세캡슐은 일반 젤라틴 미세캡슐보다 유리 아미노 그룹의 함량이 높아 음전하를 띄고 있는 위점막에 점착력이 커짐을 알 수 있었다. 본 연구는 아민화 젤라틴 미세캡슐을 제조하고 점착력을 살펴본 것으로서, 본 연구결과를 토대로 amoxicillin을 캡슐화한 아민화 젤라틴 미세캡슐의 헬리코박터 저해능력에 대한 연구도 진행되어야 할 것이다.

Keywords

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