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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/103674
Acceder
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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 Técnicas2025-10-15T15:36:46Zoai: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:34982025-10-15 15:36:46.655CONICET 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
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application/pdf
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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)
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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
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