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首页> 外文期刊>Journal of Microencapsulation: Microcapsules Liposomes Nanoparticles Microcells Microspheres >The role of microsphere fabrication methods on the stability and release kinetics of ovalbumin encapsulated in polyanhydride microspheres
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The role of microsphere fabrication methods on the stability and release kinetics of ovalbumin encapsulated in polyanhydride microspheres

机译：微球制备方法对包裹在酸酐微球中的卵清蛋白稳定性和释放动力学的作用

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摘要

The effect of microsphere fabrication methods on the stability and release kinetics of ovalbumin encapsulated in polyanhydride microspheres was investigated.The polyanhydrides used were poly(sebacic anhydride) (poly(SA)) and a 20:80 random copolymer of poly[l,6-bis(p-carboxyphen-oxy)hexane] (poly(CPH)) and poly(SA).Microspheres were fabricated using three double emulsion methods (water/oil/water,water/oil/oil and solid/oil/oil) and cryogenic atomization.The encapsulation efficiency was highest for cryogenic atomization and lowest when the w/o/w technique was used.Microspheres fabricated by the s/o/o method had the largest initial burst of released protein.All the methods resulted in zero-order release of the protein after the burst.The release of ovalbumin from poly(SA) and 20:80 (CPH:SA) microspheres lasted approx 3 and approx 6 weeks,respectively.For all fabrication methods the primary structure of released ovalbumin was conserved as determined by gel electrophoresis.The secondary structure of ovalbumin encapsulated in 20:80 (CPH:SA) w/o/w microspheres was not conserved.
机译：研究了微球制备方法对包裹在聚酸酐微球中的卵清蛋白的稳定性和释放动力学的影响。所用的聚酸酐是聚癸二酸酐（poly（SA））和20:80的聚[l，6-无规共聚物]双（对羧基苯氧基-氧基）己烷]（聚（CPH））和聚（SA）。使用三种双重乳液法（水/油/水，水/油/油和固体/油/油）制备微球。低温雾化。采用w / o / w技术时，低温雾化的包封效率最高，而采用s / o / o法制备的微球的包封率最高，释放蛋白的初始爆发量最大，所有方法均导致零-卵白蛋白从聚（SA）和20:80（CPH：SA）微球中的释放分别持续约3周和约6周。在所有制备方法中，释放的卵白蛋白的一级结构均得以保留。通过凝胶电泳确定。包裹在20:80（CPH：SA）w / o / w微球中的卵白蛋白的结构不保守。

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