Chitosan−Alginate Microcapsules for Oral Delivery of Egg Yolk Immunoglobulin (IgY)

Chitosan−alginate microcapsules were evaluated as a method of oral delivery of IgY antibodies. Physical characteristics, encapsulation efficiency (EE%), the loading capacity for IgY (IgY loading percentage, %, w/w of microcapsules), gastro-resistance, and release characteristics of these microcapsul...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-04, Vol.55 (8), p.2911-2917
Main Authors: Li, Xiao-Yu, Jin, Li-Ji, McAllister, Tim A, Stanford, Kim, Xu, Jing-Yi, Lu, Ya-Nan, Zhen, Yu-Hong, Sun, Yong-Xin, Xu, Yong-Ping
Format: Article
Language:English
Subjects:
acidity
Alginates
Animals
Biological and medical sciences
Capsules
Chickens
Chitosan
Drug Carriers - chemistry
Drug Stability
Egg and egg product industries
egg yolk
Egg Yolk - immunology
Female
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
gastric acid
General aspects
Glucuronic Acid
Hexuronic Acids
immunoglobulin Y
immunoglobulins
Immunoglobulins - administration & dosage
microencapsulation
oral administration
simulated gastric fluid
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Summary:Chitosan−alginate microcapsules were evaluated as a method of oral delivery of IgY antibodies. Physical characteristics, encapsulation efficiency (EE%), the loading capacity for IgY (IgY loading percentage, %, w/w of microcapsules), gastro-resistance, and release characteristics of these microcapsules in vitro under varying pH were investigated. Optimum physical factors were established for preparation of homogeneous, spherical, and smooth microcapsules. IgY loading% was not significantly altered by pH of the encapsulation medium. Encapsulation efficiency was highest (73.93%) at a pH of 3.5, above which EE% decreased significantly (p < 0.05). IgY was released from microcapsules upon exposure to simulated intestinal fluid (SIF, pH 6.8), and decreasing pH increased significantly IgY release (p < 0.05). The stability of IgY in simulated gastric fluid (SGF, pH 1.2) was greatly improved by encapsulation in chitosan−alginate microcapsules, and the residual activity was not affected by pH of the encapsulation medium. Moreover, microencapsulated IgY was significantly resistant to pepsin hydrolysis. This approach may enable intact IgY to reach target microorganisms within the lower digestive tract. Keywords: Alginate; chitosan; egg yolk immunoglobulin (IgY); gastro-resistance; pH of the encapsulation medium
ISSN:0021-8561
1520-5118
DOI:10.1021/jf062900q