Study on calcium alginate microcapsule embedding IgY and its release properties

doi:10.3969/j.issn.1004-1524.2022.12.17

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (12): 2740-2749.DOI: 10.3969/j.issn.1004-1524.2022.12.17

• Food Science • Previous Articles Next Articles

Study on calcium alginate microcapsule embedding IgY and its release properties

LU Wenjing¹(), CHEN Di¹, YE Qin¹, ZHANG Cen¹, RUAN Lingli¹^,², XIAO Chaogeng¹^,^*(), YAO Yunxin³

1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
3. Zhejiang AGS Biotechnology Company Limited, Changxing 313100, Zhejiang, China

Received:2022-03-28 Online:2022-12-25 Published:2022-12-26
Contact: XIAO Chaogeng

Abstract

Abstract:

Egg yolk immunoglobulin (IgY) is a highly active oral antibody that is closely related to human health. In order to maximize the retention of IgY's biological activity and improve its stability, the natural polysaccharide sodium alginate was used as the main wall material, and the gel bead was prepared by the method of retination-coagulation bath embedding IgY. Taking the encapsulation efficiency and loading capacity as the main indicators, the optimal preparation process of IgY-calcium sodium alginate gel beads was explored by the response surface method, and the in vitro gastrointestinal digestion model was used to evaluate the release effect of gel beads. The results showed that when sodium alginate was 28.30 g·L^-1, calcium chloride was 10.80 g·L^-1 and the mass ratio of core to wall was 0.46:1, the newly prepared IgY-calcium alginate gel beads had good molding effect, the encapsulation efficiency was (53.30±1.55)%, and the loading capacity was (10.90±0.26)%. Through macroscopic morphological observation, the gel bead particles had good roundness and uniformity, with a particle size of about (2.10±0.05) mm and a hardness of (4 396.87±331.62) g. After drying, the swelling ratio of the gel beads was 0.94±0.39 after 2 h in the simulated gastric juice, the cumulative release ratio of IgY was about (11.10±3.20)%, and after 2 h in the simulated intestinal fluid, the swelling ratio continued to increase to 4.81±0.32, and the cumulative release ratio of IgY reached (97.10±2.40)%. Therefore, IgY-calcium alginate gel beads had the effect of slowly releasing the core material in the gastric juice, and IgY could be basically released in the intestinal fluid.

Key words: egg yolk immunoglobulins, calcium alginate, sodium alginate, external release rate

CLC Number:

TQ460.4

LU Wenjing, CHEN Di, YE Qin, ZHANG Cen, RUAN Lingli, XIAO Chaogeng, YAO Yunxin. Study on calcium alginate microcapsule embedding IgY and its release properties[J]. Acta Agriculturae Zhejiangensis, 2022, 34(12): 2740-2749.

Figures/Tables 10

Table 1 Horizontal table of gel bead factors

水平 Level	海藻酸钠 Sodium alginate/ (g·L^-1)	氯化钙 Calcium chloride/ (g·L^-1)	芯壁比 Core-to-wall ratio
1	30	20	4∶6
0	25	15	3∶6
-1	20	10	2∶6

Fig.1 Influence of sodium alginate concentration on gel bead embedding effect Different lowercase letters in the figure indicated significant difference (P<0.05).

Fig.2 Influence of CaCl2 concentration on gel bead embedding effect

Fig.3 Influence of core-wall ratio on gel bead embedding effect

Table 2 Response surface test design and results of gel bead

试验号 Number	壁材浓度(X₁) Wall material concentration (X₁)/(g·L^-1)	氯化钙浓度(X₂) Calcium chloride concentration (X₂)/(g·L^-1)	芯壁比(X₃) Core-to-wall ratio (X₃)	包埋率 Encapsulation efficiency/%	载药量 Loading capacity/%
1	20	10	3∶6	29.55	8.79
2	30	15	4∶6	32.85	11.73
3	25	15	3∶6	51.37	15.29
4	20	20	3∶6	19.34	5.76
5	25	15	3∶6	50.91	15.15
6	30	15	2∶6	42.68	9.53
7	25	15	3∶6	53.87	16.03
8	25	15	3∶6	53.14	15.82
9	20	15	2∶6	7.55	1.67
10	30	20	3∶6	40.19	11.96
11	20	15	4∶6	33.53	11.79
12	25	10	4∶6	43.27	15.42
13	25	20	4∶6	49.85	17.76
14	25	10	2∶6	39.72	8.84
15	30	10	3∶6	54.27	16.15
16	25	20	2∶6	23.18	5.16
17	25	15	3∶6	37.63	11.20

Table 3 Variance analysis of regression model for gel bead embedding rate

方差来源 Source of variance	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value
模型Model	2 641.37	9	293.49	8.40	0.005 2
X₁	800.48	1	800.48	22.91	0.002 0
X₂	146.73	1	146.73	4.20	0.079 6
X₃	268.75	1	268.75	7.69	0.027 6
X₁X₂	3.78	1	3.78	0.11	0.751 9
X₁X₃	320.73	1	320.73	9.18	0.019 1
X₂X₃	133.60	1	133.60	3.82	0.091 4
$X 12$	576.69	1	576.69	16.51	0.004 8
$X 22$	14.37	1	14.37	0.41	0.541 8
$X 32$	306.42	1	306.42	8.77	0.021 1
残差Residual	244.54	7	34.93	—	—
失拟项Missing item	65.85	3	21.95	0.49	0.707 1
误差项Error term	178.70	4	44.67	—	—
总和Sum	2 885.92	16	—	—	—

Table 3 Variance analysis of regression model for gel bead embedding rate

方差来源 Source of variance	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value
模型Model	2 641.37	9	293.49	8.40	0.005 2
X₁	800.48	1	800.48	22.91	0.002 0
X₂	146.73	1	146.73	4.20	0.079 6
X₃	268.75	1	268.75	7.69	0.027 6
X₁X₂	3.78	1	3.78	0.11	0.751 9
X₁X₃	320.73	1	320.73	9.18	0.019 1
X₂X₃	133.60	1	133.60	3.82	0.091 4
$X 12$	576.69	1	576.69	16.51	0.004 8
$X 22$	14.37	1	14.37	0.41	0.541 8
$X 32$	306.42	1	306.42	8.77	0.021 1
残差Residual	244.54	7	34.93	—	—
失拟项Missing item	65.85	3	21.95	0.49	0.707 1
误差项Error term	178.70	4	44.67	—	—
总和Sum	2 885.92	16	—	—	—

Table 4 Variance analysis of regression model of gel bead load

方差来源 Source of variance	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value
模型Model	301.00	9	33.44	7.76	0.006 6
X₁	57.03	1	57.03	13.23	0.008 3
X₂	9.16	1	9.16	2.12	0.188 3
X₃	124.03	1	124.03	28.77	0.001 0
X₁X₂	0.34	1	0.34	0.078	0.788 0
X₁X₃	15.68	1	15.68	3.64	0.098 1
X₂X₃	9.06	1	9.06	2.10	0.190 4
$X 12$	53.78	1	53.78	12.48	0.009 6
$X 22$	0.89	1	0.89	0.21	0.663 8
$X 32$	25.15	1	25.15	5.83	0.046 4
残差Residual	30.18	7	4.31	—	—
失拟项Missing item	14.35	3	4.78	1.21	0.414 0
误差项Error term	15.82	4	3.96	—	—
总和Sum	331.18	16	—	—	—

Table 4 Variance analysis of regression model of gel bead load

方差来源 Source of variance	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value
模型Model	301.00	9	33.44	7.76	0.006 6
X₁	57.03	1	57.03	13.23	0.008 3
X₂	9.16	1	9.16	2.12	0.188 3
X₃	124.03	1	124.03	28.77	0.001 0
X₁X₂	0.34	1	0.34	0.078	0.788 0
X₁X₃	15.68	1	15.68	3.64	0.098 1
X₂X₃	9.06	1	9.06	2.10	0.190 4
$X 12$	53.78	1	53.78	12.48	0.009 6
$X 22$	0.89	1	0.89	0.21	0.663 8
$X 32$	25.15	1	25.15	5.83	0.046 4
残差Residual	30.18	7	4.31	—	—
失拟项Missing item	14.35	3	4.78	1.21	0.414 0
误差项Error term	15.82	4	3.96	—	—
总和Sum	331.18	16	—	—	—

Fig.4 Response surface diagram of the interaction of the various factors on the encapsulation efficiency and loading capacity of gel bead

Fig.5 Macro morphology of IgY-calcium alginate gel beads (×50 times)

Table 5 Swelling ratio and release ratio of IgY-calcium alginate gel beads during the gastrointestinal digestion phase

消化时间 Digestion time/h		溶胀度 Swelling ratio	释放率 Release ratio/%
胃Stomach	1	0.90±0.24	9.80±2.40
	2	0.94±0.39	11.10±3.20
肠Intestine	1	2.26±0.15	91.40±4.20
	2	4.81±0.32	97.10±2.40

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Study on calcium alginate microcapsule embedding IgY and its release properties

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