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pH-Responsive Sustained-Release Hydrogel Microspheres for the Protection, Delivery and Release of Oral Polysaccharide
Huabin Liao1, Feina Gu1, Ya Wen1
1Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Abstract:
Oral administration of polysaccharide-iron complexes (UCP-Fe(III)) is limited by their degradation in the gastric environment, which reduces bioavailability. We developed core-shell sodium alginate/chitosan hydrogel microsphere for pH-responsive UCP-Fe(III) delivery. High sodium alginate (SA) concentrations increased viscosity and storage modulus, enhancing mechanical stability. The encapsulation efficiency of UCP-Fe(III) reached 94.41% using 2.0% SA. Noncovalent interactions between UCP-Fe(III) and SA contributed to enhanced hardness and chewiness of the microspheres, while higher SA concentrations promoted a denser cross-linked network. The hydrogel microspheres showed low swelling in simulated gastric fluid (SGF, pH 2.0; swelling ratio: 467.33-588.50%) but rapid swelling in simulated intestinal fluid (SIF, pH 7.4; swelling ratio: 800-962.17%), indicating significant pH responsiveness. They effectively prevented premature release (only 12.14-23.48% in SGF after 2 h) while enabling sustained release (87.60-95.16% in SIF after 6 h). This study provides a new strategy for developing oral iron supplements with pH-responsive sustained-release properties.

