pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation
- Autores
- Bellingeri, Romina Valeria; Picco, Natalia Yanina; Alustiza, Fabrisio Eduardo; Canova, Julia Verona; Molina, María Alejandra; Acevedo, Diego Fernando; Barbero, César Alfredo; Vivas, Adriana Beatriz
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Oral administration of specific egg yolk immunoglobulin (IgY) is effective against a number of gastrointestinal pathogens. However, the activity of orally administered IgY is reduced rapidly, since IgY is sensitive to pepsin and low pH. In this study, hydrogels containing acrylamide and acrylic acid were synthesized and used to encapsulate IgY. The capacity of these structures to load, protect and release IgY and the interaction between IgY and hydrogels by FTIR spectroscopy were studied. The particle size and swelling percentage of hydrogels were highly dependent on the pH of the buffer solution. As expected, pH-sensitive hydrogels had a high IgYloading percentage (99.2±12.9mg IgY/mg hydrogel) at pH 7.4. It means that each gel piece incorporated approximately 8.4±1.1 mg IgY. The results showed that the hydrogels could efficiently incorporate IgY and retain it inside the polymer network at pH <2.2. However, IgY was slowly released at basic pH and a high percentage remained inside. The IR spectra show that IgYinteracts with the hydrogel in its network with extended hydrogen bonds. The present study demonstrates that hydrogels particles can efficiently incorporate the IgY but cannot show a controlled and sustained release of IgY in simulated intestinal fluid probably due to hydrophobic interactions with the polymer network. The stability of IgY in simulated gastric fluid was greatly improved by encapsulation in hydrogels. This approach provides information about a novelty method for delivery of IgY for the prevention and control of enteric diseases.
Fil: Bellingeri, Romina Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; Argentina
Fil: Picco, Natalia Yanina. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Alustiza, Fabrisio Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; Argentina
Fil: Canova, Julia Verona. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; Argentina
Fil: Molina, María Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Freie Universität Berlin.; Alemania. Universidad Nacional de Rio Cuarto. Facultad de Cs.exactas Fisicoquimicas y Naturales. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados.; Argentina
Fil: Acevedo, Diego Fernando. Universidad Nacional de Rio Cuarto. Facultad de Cs.exactas Fisicoquimicas y Naturales. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados.; Argentina
Fil: Barbero, César Alfredo. Universidad Nacional de Rio Cuarto. Facultad de Cs.exactas Fisicoquimicas y Naturales. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados.; Argentina
Fil: Vivas, Adriana Beatriz. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; Argentina - Materia
-
EGG YOLK IMMUNOGLOBULIN
pH-SENSITIVE HYDROGELS
DELIVERY
FT-IR SPECTROSCOPY - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/103674
Ver los metadatos del registro completo
id |
CONICETDig_530398dadce893dcf9d73babc77e9e96 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/103674 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluationBellingeri, Romina ValeriaPicco, Natalia YaninaAlustiza, Fabrisio EduardoCanova, Julia VeronaMolina, María AlejandraAcevedo, Diego FernandoBarbero, César AlfredoVivas, Adriana BeatrizEGG YOLK IMMUNOGLOBULINpH-SENSITIVE HYDROGELSDELIVERYFT-IR SPECTROSCOPYhttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2Oral administration of specific egg yolk immunoglobulin (IgY) is effective against a number of gastrointestinal pathogens. However, the activity of orally administered IgY is reduced rapidly, since IgY is sensitive to pepsin and low pH. In this study, hydrogels containing acrylamide and acrylic acid were synthesized and used to encapsulate IgY. The capacity of these structures to load, protect and release IgY and the interaction between IgY and hydrogels by FTIR spectroscopy were studied. The particle size and swelling percentage of hydrogels were highly dependent on the pH of the buffer solution. As expected, pH-sensitive hydrogels had a high IgYloading percentage (99.2±12.9mg IgY/mg hydrogel) at pH 7.4. It means that each gel piece incorporated approximately 8.4±1.1 mg IgY. The results showed that the hydrogels could efficiently incorporate IgY and retain it inside the polymer network at pH <2.2. However, IgY was slowly released at basic pH and a high percentage remained inside. The IR spectra show that IgYinteracts with the hydrogel in its network with extended hydrogen bonds. The present study demonstrates that hydrogels particles can efficiently incorporate the IgY but cannot show a controlled and sustained release of IgY in simulated intestinal fluid probably due to hydrophobic interactions with the polymer network. The stability of IgY in simulated gastric fluid was greatly improved by encapsulation in hydrogels. This approach provides information about a novelty method for delivery of IgY for the prevention and control of enteric diseases.Fil: Bellingeri, Romina Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; ArgentinaFil: Picco, Natalia Yanina. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Alustiza, Fabrisio Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; ArgentinaFil: Canova, Julia Verona. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; ArgentinaFil: Molina, María Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Freie Universität Berlin.; Alemania. Universidad Nacional de Rio Cuarto. Facultad de Cs.exactas Fisicoquimicas y Naturales. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados.; ArgentinaFil: Acevedo, Diego Fernando. Universidad Nacional de Rio Cuarto. Facultad de Cs.exactas Fisicoquimicas y Naturales. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados.; ArgentinaFil: Barbero, César Alfredo. Universidad Nacional de Rio Cuarto. Facultad de Cs.exactas Fisicoquimicas y Naturales. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados.; ArgentinaFil: Vivas, Adriana Beatriz. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; ArgentinaAssociation of Food Scientists and Technologists of India2014-04-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103674Bellingeri, Romina Valeria; Picco, Natalia Yanina; Alustiza, Fabrisio Eduardo; Canova, Julia Verona; Molina, María Alejandra; et al.; pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 52; 5; 10-4-2014; 3117-31220022-11550975-8402CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s13197-014-1337-3info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-014-1337-3info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pubmed/25892818info:eu-repo/semantics/altIdentifier/url/https://europepmc.org/article/med/25892818info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:39:05Zoai:ri.conicet.gov.ar:11336/103674instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:39:06.026CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation |
title |
pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation |
spellingShingle |
pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation Bellingeri, Romina Valeria EGG YOLK IMMUNOGLOBULIN pH-SENSITIVE HYDROGELS DELIVERY FT-IR SPECTROSCOPY |
title_short |
pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation |
title_full |
pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation |
title_fullStr |
pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation |
title_full_unstemmed |
pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation |
title_sort |
pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation |
dc.creator.none.fl_str_mv |
Bellingeri, Romina Valeria Picco, Natalia Yanina Alustiza, Fabrisio Eduardo Canova, Julia Verona Molina, María Alejandra Acevedo, Diego Fernando Barbero, César Alfredo Vivas, Adriana Beatriz |
author |
Bellingeri, Romina Valeria |
author_facet |
Bellingeri, Romina Valeria Picco, Natalia Yanina Alustiza, Fabrisio Eduardo Canova, Julia Verona Molina, María Alejandra Acevedo, Diego Fernando Barbero, César Alfredo Vivas, Adriana Beatriz |
author_role |
author |
author2 |
Picco, Natalia Yanina Alustiza, Fabrisio Eduardo Canova, Julia Verona Molina, María Alejandra Acevedo, Diego Fernando Barbero, César Alfredo Vivas, Adriana Beatriz |
author2_role |
author author author author author author author |
dc.subject.none.fl_str_mv |
EGG YOLK IMMUNOGLOBULIN pH-SENSITIVE HYDROGELS DELIVERY FT-IR SPECTROSCOPY |
topic |
EGG YOLK IMMUNOGLOBULIN pH-SENSITIVE HYDROGELS DELIVERY FT-IR SPECTROSCOPY |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.10 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Oral administration of specific egg yolk immunoglobulin (IgY) is effective against a number of gastrointestinal pathogens. However, the activity of orally administered IgY is reduced rapidly, since IgY is sensitive to pepsin and low pH. In this study, hydrogels containing acrylamide and acrylic acid were synthesized and used to encapsulate IgY. The capacity of these structures to load, protect and release IgY and the interaction between IgY and hydrogels by FTIR spectroscopy were studied. The particle size and swelling percentage of hydrogels were highly dependent on the pH of the buffer solution. As expected, pH-sensitive hydrogels had a high IgYloading percentage (99.2±12.9mg IgY/mg hydrogel) at pH 7.4. It means that each gel piece incorporated approximately 8.4±1.1 mg IgY. The results showed that the hydrogels could efficiently incorporate IgY and retain it inside the polymer network at pH <2.2. However, IgY was slowly released at basic pH and a high percentage remained inside. The IR spectra show that IgYinteracts with the hydrogel in its network with extended hydrogen bonds. The present study demonstrates that hydrogels particles can efficiently incorporate the IgY but cannot show a controlled and sustained release of IgY in simulated intestinal fluid probably due to hydrophobic interactions with the polymer network. The stability of IgY in simulated gastric fluid was greatly improved by encapsulation in hydrogels. This approach provides information about a novelty method for delivery of IgY for the prevention and control of enteric diseases. Fil: Bellingeri, Romina Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; Argentina Fil: Picco, Natalia Yanina. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina Fil: Alustiza, Fabrisio Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; Argentina Fil: Canova, Julia Verona. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; Argentina Fil: Molina, María Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Freie Universität Berlin.; Alemania. Universidad Nacional de Rio Cuarto. Facultad de Cs.exactas Fisicoquimicas y Naturales. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados.; Argentina Fil: Acevedo, Diego Fernando. Universidad Nacional de Rio Cuarto. Facultad de Cs.exactas Fisicoquimicas y Naturales. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados.; Argentina Fil: Barbero, César Alfredo. Universidad Nacional de Rio Cuarto. Facultad de Cs.exactas Fisicoquimicas y Naturales. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Investigaciones En Tecnologias Energeticas y Materiales Avanzados.; Argentina Fil: Vivas, Adriana Beatriz. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Anatomia Animal. Laboratorio de Biotecnología Animal; Argentina |
description |
Oral administration of specific egg yolk immunoglobulin (IgY) is effective against a number of gastrointestinal pathogens. However, the activity of orally administered IgY is reduced rapidly, since IgY is sensitive to pepsin and low pH. In this study, hydrogels containing acrylamide and acrylic acid were synthesized and used to encapsulate IgY. The capacity of these structures to load, protect and release IgY and the interaction between IgY and hydrogels by FTIR spectroscopy were studied. The particle size and swelling percentage of hydrogels were highly dependent on the pH of the buffer solution. As expected, pH-sensitive hydrogels had a high IgYloading percentage (99.2±12.9mg IgY/mg hydrogel) at pH 7.4. It means that each gel piece incorporated approximately 8.4±1.1 mg IgY. The results showed that the hydrogels could efficiently incorporate IgY and retain it inside the polymer network at pH <2.2. However, IgY was slowly released at basic pH and a high percentage remained inside. The IR spectra show that IgYinteracts with the hydrogel in its network with extended hydrogen bonds. The present study demonstrates that hydrogels particles can efficiently incorporate the IgY but cannot show a controlled and sustained release of IgY in simulated intestinal fluid probably due to hydrophobic interactions with the polymer network. The stability of IgY in simulated gastric fluid was greatly improved by encapsulation in hydrogels. This approach provides information about a novelty method for delivery of IgY for the prevention and control of enteric diseases. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-04-10 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/103674 Bellingeri, Romina Valeria; Picco, Natalia Yanina; Alustiza, Fabrisio Eduardo; Canova, Julia Verona; Molina, María Alejandra; et al.; pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 52; 5; 10-4-2014; 3117-3122 0022-1155 0975-8402 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/103674 |
identifier_str_mv |
Bellingeri, Romina Valeria; Picco, Natalia Yanina; Alustiza, Fabrisio Eduardo; Canova, Julia Verona; Molina, María Alejandra; et al.; pH-responsive hydrogels to protect IgY from gastric conditions: in vitro evaluation; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 52; 5; 10-4-2014; 3117-3122 0022-1155 0975-8402 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s13197-014-1337-3 info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-014-1337-3 info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pubmed/25892818 info:eu-repo/semantics/altIdentifier/url/https://europepmc.org/article/med/25892818 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Association of Food Scientists and Technologists of India |
publisher.none.fl_str_mv |
Association of Food Scientists and Technologists of India |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1844614415637282816 |
score |
13.070432 |