Preparation and Antibacterial Effect of Zn2+ Crosslinked Alginate Slow-release Microspheres
LI Yuyan1, YANG Zhongxin1, CHEN Nanchun1, MO Shengpeng2, WANG Xiuli3, XIE Qinglin2
1 School of Materials Science and Engineering, Guilin University of Technology, Guilin 541004, Guangxi, China 2 School of Environmental Science and Engineering, Collaborative Innovation Center for Water Pollution Control and Water Safety in Karst Area, Guilin University of Technology, Guilin 541006, Guangxi, China 3 School of Chemical and Biological Engineering, Guilin University of Technology, Guilin 541006, Guangxi, China
Abstract: To improve the utilization of potassium diformate (KDF) in gastrointestinal tract, this study, which was based on the single factor experiment, optimized the design data by response surface methodology. The KDF microspheres were prepared by Zn2+ cross-linked sodium alginate (ALG). The obtained microspheres were systematically characterized by chemical structure, morphology and thermal properties, and the sustained-release antibacterial properties of the microspheres were tested. The results showed that the optimal formulation of microspheres was the concentration of ALG was 1.5% (mass fraction, the same below), the concentration of ZnSO4was 7.0%, and the surfactant was 0.8 mL. In vitro slow-release properties of microspheres showed that the release time was prolonged to 6 h in the intestinal tract, and the release mechanism followed the first-order kinetic model and Ritger-Peppas model, which significantly slowed down the release rate of KDF. In addition, when the concentration of microspheres was 96 mg/mL, the bacteriostatic rates against Escherichia coli, Staphylococcus aureus and Bacillus subtilis were 88%, 87% and 67%, respectively. It effectively inhibits the overreproduction of bacteria and it was a potential new antimicrobial agent which could be widely used in livestock feeding.
1 Sun X, Zhang B, Xu G J, et al. Annals of Laboratory Medicine, 2021, 41(3), 293. 2 Farsani M N, Gorji S B, Hoseinfar S H, et al. Probiotics and Antimicrobial Proteins, 2020, 12(1), 236. 3 Siqwepu O, Salie K, Goosen N. Aquaculture, 2020, 526, 735414. 4 Xia S, Yao W, Zou B, et al. Animal Production Science, 2016, 56(7), 1161. 5 Guo X W, Li Y Y, Chen N C, et al. Journal of Inorganic Materials, 2020, 36(2), 181(in Chinese). 郭小炜, 李玉妍, 陈南春, 等.无机材料学报, 2020, 36(2), 181. 6 Luise D, Correa F, Bosi P, et al. Animal, 2020, 10(5), 887. 7 Mahou R, Borcard F, Crivelli V, et al. Chemistry of Materials, 2015, 27, 4380. 8 Suphoronsk S A, Chideroli R T, Facimoto C T, et al. Scientific Reports, 2019, 9, 6045. 9 Yuan X, Wen A, Dong Z, et al. Grass and Forage Science, 2017, 72(4), 833. 10 Song W Z, Zhao G Y, Zheng H, et al. Materials Letters, 2020, 278, 128348. 11 Serri C, De Gennaro B, Quaglierello V, et al. European Journal of Pharmaceutical Sciences, 2017, 99, 202. 12 Hu Y, Guo X W, Pei Y C, et al. Bulletin of Materials Science, 2019, 42(2), 66. 13 Khodaverdi E, Honarmandi R, Alibolandi M, et al. Iranian Journal of Basic Medical Sciences, 2014, 17(5), 337. 14 Gholamian S, Nourani M, Bakhshi N. Food Chemistry, 2021, 338, 128143. 15 Bas D, Boyaci I H. Journal of Food Engineering, 2007,78(3), 836. 16 Benavides S, Cortes P, Parada J, et al. Food Chemistry, 2016, 204, 77. 17 Faidi A, Ali L M, Touati M, et al. International Journal of Biological Macromolecules, 2019, 136, 386. 18 Li W X, Dong A W. Fine Chemistry, 2019, 36(11), 2258(in Chinese). 李维新, 董爱文. 精细化工, 2019, 36(11), 2258. 19 Li C, Li B G, Zhu C H, et al. Journal of Molecular Structure, 2020, 1208, 127827. 20 Maja P, Danijel V, Franc V, et al. Acta Pharmaceutica, 2021,71(1), 81. 21 Hao J F, Fang X S, Zhou Y F, et al. International Journal of Nanomedicine, 2011,6, 683. 22 Yazdia M K, Zarrintai P, Hosseinamoli H, et al. Journal of Materials Chemistry B, 2020,8(28), 5992. 23 Rimoli M G, Rabaioli M R, Curcio A, et al. Journal of Biomedical Materials Research Part A, 2008, 87(1), 156. 24 Drag E B, Miecznikowski A, Lemon F, et al. Studies in Surface Science and Catalysis, 1985, 24, 147. 25 Rakoczy R A, Traa Y, Kortunov P, et al. Microporous and Mesoporous Materials, 2007, 104(1-3), 179. 26 Dong X X, Hong J H, Gang H E. Journal of Synthetic Crystals, 2016, 45, 2650. 27 Santon M A S, Machado M T C. International Journal of Food Science and Technology, 2021,56(5),2122. 28 Zhang L L, Tu J L, Xu J, et al. Materials Reports B: Research Papers, 2010, 24(12), 48(in Chinese). 张琳琳, 涂姜磊, 徐静, 等. 材料导报:研究篇, 2010, 24(12), 48. 29 Li H B. On the physicochemical properties of sodium alginate and preparation of its special specimens. Ph.D. Thesis, Tianjin University, China, 2005(in Chinese). 李红兵. 海藻酸钠理化性质研究和特种品种制备. 博士学位论文, 天津大学, 2005. 30 Wu C Y, Li C, Hang X, et al. Polymer Bulletin, 2018, 76 (3), 1167. 31 Chen E S, Lee B B, Ravindra P, et al. Journal of Colloid and Interface Science, 2009, 338, 63. 32 Hong C S, Li M C, Xin M H, et al. Chinese Journal Materials Research, 2011, 25(2), 135(in Chinese). 洪春双, 李明春, 辛梅花, 等. 材料研究学报, 2011, 25(2), 135. 33 Cai S, Zhao M, Fang Y P, et al. Food Hydrocolloids, 2014, 39, 295.