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Food Science and Human Wellness 2022, 11(5): 1373-1383 https://doi.org/10.1016/j.fshw.2022.04.037
Research Article | Open Access | Issue | Published: 02 June 2022

Formation of composite hydrogel of carboxymethyl konjac glucomannan/gelatin for sustained release of EGCG

Show Author's Information Lin Wanga,b,  Ning Zhouc,  Shengxuan Zhengc,  Jie Pangc( )
Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China
Institute of Superlubricity Technology, Research Institute of Tsinghua University in Shenzhen, Shenzhen 518057, China
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Keywords:
Hydrogel, Sustained release, Biodegradation, Tannic acid, Gelatin, Carboxymethyl konjac glucomannan
Cite this article:
Wang L, Zhou N, Zheng S, et al. Formation of composite hydrogel of carboxymethyl konjac glucomannan/gelatin for sustained release of EGCG. Food Science and Human Wellness, 2022, 11(5): 1373-1383. https://doi.org/10.1016/j.fshw.2022.04.037
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Abstract Full text About this article

Development of functional bioinspired hydrogels that have good releases control character is necessary for the application of these materials in biomedical engineering. Herein, we report a composite hydrogel prepared from several biocompatible carboxymethyl konjac glucomannan (CKGM)/gelatin (G)/tannic acid (TA) functional nano-hydroxyapatite (TA@n-HA), which has good biodegradability and pH sensitivity. The mechanism of interaction between hydrogels was confirmed by Fourier transform infrared spectroscopy, X-ray diffraction, Scanning electron microscopy and Thermogravimetric analysis. The physico-chemical properties of CKGM/G hydrogels have been significantly improved through the incorporation of TA@n-HA within the matrix. Studies in the sustained release of epigallocatechin gallate (EGCG) demonstrated that the TA@n-HA/CKGM/G hydrogels exhibit not only better pH sensitive properties, but also enhanced biocompatibility and encapsulation in comparison to the matrix devoid of TA@n-HA. Consequently, TA@n-HA/CKGM/G hydrogels using EGCG as a drug release model show the potential for drug delivery.


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About this article

Formation of composite hydrogel of carboxymethyl konjac glucomannan/gelatin for sustained release of EGCG

Show Author's information Lin Wanga,b, Ning Zhouc, Shengxuan Zhengc, Jie Pangc( )
Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China
Institute of Superlubricity Technology, Research Institute of Tsinghua University in Shenzhen, Shenzhen 518057, China
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Abstract

Development of functional bioinspired hydrogels that have good releases control character is necessary for the application of these materials in biomedical engineering. Herein, we report a composite hydrogel prepared from several biocompatible carboxymethyl konjac glucomannan (CKGM)/gelatin (G)/tannic acid (TA) functional nano-hydroxyapatite (TA@n-HA), which has good biodegradability and pH sensitivity. The mechanism of interaction between hydrogels was confirmed by Fourier transform infrared spectroscopy, X-ray diffraction, Scanning electron microscopy and Thermogravimetric analysis. The physico-chemical properties of CKGM/G hydrogels have been significantly improved through the incorporation of TA@n-HA within the matrix. Studies in the sustained release of epigallocatechin gallate (EGCG) demonstrated that the TA@n-HA/CKGM/G hydrogels exhibit not only better pH sensitive properties, but also enhanced biocompatibility and encapsulation in comparison to the matrix devoid of TA@n-HA. Consequently, TA@n-HA/CKGM/G hydrogels using EGCG as a drug release model show the potential for drug delivery.

Keywords: Hydrogel, Sustained release, Biodegradation, Tannic acid, Gelatin, Carboxymethyl konjac glucomannan

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Publication history
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Acknowledgements
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Publication history

Received: 23 December 2020
Revised: 13 February 2021
Accepted: 08 March 2021
Published: 02 June 2022
Issue date: September 2022

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© 2022 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgment

This research was financially supported by the National Natural Science Foundation of China (Grant No. 31772045), the program on Fujian Agriculture and Forestry University of doctoral students going abroad (Grant No. 324-112110089) and scientific research foundation graduate school of Fujian Agriculture and Forestry University (Grant No. 324-1122yb064).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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