Methods of Modulating the pH Sensitivity of Chitosan Microparticles and Their Application on the Controlled Release of Antibiotic and Insulin

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基本資料

Project title

Code/計畫編號

NSC90-2313-B019-045

Translated Name/計畫中文名

幾丁質類物質在食品、農業、環保、化工及醫藥上之應用---調節幾丁聚醣微膠粒之pH敏感性之方法及其在抗生素與胰島素之控制釋放之應用研究

Project Coordinator/計畫主持人

Ke-Liang Chang

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=648894

Year

2001

Start date/計畫起

01-08-2001

Expected Completion/計畫迄

01-07-2002

Bugetid/研究經費

574千元

ResearchField/研究領域

其他（醫）

本計畫係探討不同製備方法對於幾丁聚醣水膠體之結構及其在模擬胃液及腸液中膨潤特性之影響。並探討果膠-幾丁聚醣膠粒吸水膨潤及蛋白質釋出動力現象之數學模式。利用凝聚法所製得之幾丁聚醣顆粒，在酸性環境下會快速溶解，而利用戊二醛或是果膠/Ca2+離子來交聯固定之幾丁聚醣顆粒在酸性環境則可減緩其溶解現象。利用凍乾法所製得之幾丁聚醣顆粒具有較多孔隙、且表面呈現許多裂縫。因此比烘乾法所製得之較緻密而表面無裂縫之幾丁聚醣顆粒在酸性環境下更容易溶解。較高濃度戊二醛交聯之幾丁聚醣顆粒質地較硬、脆。以低濃度戊二醛交聯之幾丁聚醣顆粒有較高之膨潤率。而在酸性環境下之膨潤率比在弱鹼性環境下高。吸水膨潤及蛋白質釋出動力現象之數學模式分析結果顯示水及蛋白質在膠粒中之擴散機制可藉由改變果膠與Ca2+離子濃度而調整。本研究之結果證實乾燥方法及交聯反應可用以調整幾丁聚醣膠粒之結構及水分/溶質之擴散速率，進而控制抗生素與蛋白質之釋出速率。 This study investigated the effect of different preparation methods on the structure of chitosan particles and their swelling behavior in solutions under simulated gastrointestinal conditions. The mathematical modeling for the water uptake into Ca2+-gelled pectin-chitosan particles was also examined. Coagulation of chitosan in an alkaline solution produced soft gel beads. The structures and pH sensitivity of hydrogel particles were influenced by the addition of cross-linking agent and drying process. Air-dried chitosan beads had more solid structure and intact surface, while freeze-dried samples contain more porous structure and cracked surface. Higher glutaraldehyde concentration made the chitosan beads hard and brittle, while chitosan beads cross-linked with lower glutaraldehyde concentration had higher swelling ratio. The addition of glutaldehyde or pectin/Ca2+ reduced the extent of swelling and erosion of chitosan beads in both pH 1.2 and pH 7.4 solutions. The kinetic models for water uptake and protein release from Ca2+ gelled pectin-chitosan particles revealed that the diffusion mechanism varied with the concentrations of pectin and Ca2+. Modifying the structure and water/solute diffusion rates by drying or cross-linking could help control the release of amoxicillin and protein from chitosan beads.

Keyword(s)

幾丁聚醣
微粒子
pH靈敏度
抗生素
胰島素
Chitosan
Microparticle
pH-sensitivity
Antibiotics
Insulin

DSpace CRIS

Methods of Modulating the pH Sensitivity of Chitosan Microparticles and Their Application on the Controlled Release of Antibiotic and Insulin

基本資料

Description