Encapsulação de glicose em hidrogéis de gelatina reticulados com transglutaminase
The hypoglycemia has been affecting a large number of type 1-diabetes patients, especially young people and children in the night period, in some cases people present problems in neuropsychological development and its functions as well as convulsion and even death. An alternative to increasing the m...
| Autor principal: | Simoni, Rayssa Cristine |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná
2020
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riut-1-66332020-11-10T12:24:03Z Encapsulação de glicose em hidrogéis de gelatina reticulados com transglutaminase Simoni, Rayssa Cristine Leimann, Fernanda Vitória Leimann, Fernanda Vitória Lima, Mirela Vanin dos Santos Vitório, Alberto Cavalcanti Biopolímeros Glicose Hipoglicemia Biopolymers Glucose Hypoglycemia CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::POLIMEROS The hypoglycemia has been affecting a large number of type 1-diabetes patients, especially young people and children in the night period, in some cases people present problems in neuropsychological development and its functions as well as convulsion and even death. An alternative to increasing the maintenance time of glucose in the blood would be controlled release of glucose from edible hydrogels. Regarding to that, the main aim of this article is to synthesize gelatin hydrogels crosslinked with transglutaminase, which contains glucose and then, characterized them. Also, eight types of hydrogels were made as well as its blanks, in other words, without glucose. Furthermore, some conditions were analyzed such as: crosslinking temperature (40/50 °C), amount of transgulatimase (10/20 U/g of protein) and the treatment of drying (oven/lyophilization), according to 2³ factorial experimental design. Thus, to characterized them, was done thickness analyses, of balance swelling in Milli-Q water, swell in simulation gastric and intestinal fluids and Fourier transform infrared spectroscopy (FTIR). The samples which were made by treatment of oven and lyophilization, presented glazed and spongy aspects, respectively. Also was noted that, the first one presented less tickness than the second one. The swelling ratio of the hydrogels G4020 and G5020 in water was higher for sampes dried in an oven and was noted that after 1 hour the simulations of sweeling fluids presented higher ratio of swelling. That diference is due to hydrogels which were lyophilized presented its structure more opened than the other one in the oven, also, the structure stayed for longest time with fluids which helps the hydrolysis function, leading to increased solvation of the matrix. As for the factorial experimental design was not significant in relation to the chosen independent variables, so these did not influence the behavior of the hydrogels synthesized in different conditions. In FTIR analysis showed that there was crosslinking in the hydrogel network due to the presence of the band monosubstituted amide, which is obtained by the action of the transgutaminase crosslinking, beyond the presence of glucose in hydrogel through the band characterized of stretch C-O, which has moved and can be presented by relation between glucose and polymer matrix. Finally, it can be concluded that was possible to synthesize the hydrogels characterized by having high absorption capacity and the efficiency of the encapsulation of glucose production and also, it indicates, by oven drying as a method of lower expenditures such as financial costs and energy. A hipoglicemia tem afetado grande parte da população portadora de diabetes tipo 1, principalmente jovens e crianças no período noturno, em alguns casos são apresentados danos no desenvolvimento e funcionamento neuropsicológico, convulsões ou até mesmo a morte. Uma alternativa para aumentar o tempo de manutenção da glicose no sangue seria a liberação controlada da glicose a partir de hidrogéis comestíveis. Dessa forma, o presente trabalho tem como objetivo sintetizar hidrogéis de gelatina, reticulados com transglutaminase, contendo glicose e caracterizá-los. Foram produzidos oito tipos de hidrogéis e seus respectivos brancos, ou seja, sem glicose. Foram avaliadas as condições: temperatura de reticulação (40/50°C), quantidade de transglutaminase (10/20 U/g de proteína) e o tratamento de secagem (estufa/liofilização), de acordo com o planejamento fatorial 2³. Para caracterizá-los foram realizadas análises de espessura, inchamento de equilíbrio em água Milli-Q, inchamento em fluidos gástrico e intestinal simulados e Espectroscopia de Infravermelho com Transformada de Fourier (FTIR). As amostras produzidas por tratamento em estufa apresentaram aspecto vitrificado e os hidrogéis produzidos por liofilização apresentaram aspecto esponjoso, onde as primeiras foram caracterizadas por serem menos espessas. O índice de inchamento dos hidrogéis G4020 e G5020 em água foi maior para as amostras secas em estufa e para o inchamento nos fluidos simulados verificou-se que após 1 hora de análise as amostras de hidrogéis liofilizadas apresentaram maior índice de inchamento, esta diferença pode ser pelo fato dos hidrogéis liofilizados apresentarem uma estrutura mais aberta e permanecerem por mais tempo em contato com fluidos que favorecem a hidrólise destes, levando a uma maior solvatação da matriz. Quanto ao planejamento fatorial não houve significância em relação as variáveis independentes escolhidas, com isso estas não influenciaram no comportamento dos hidrogéis sintetizados em condições distintas. Na análise do FTIR foi observado que houve reticulação na rede do hidrogel devido a presença da banda amida monosubstituída, composto obtido pela ação da reticulação da enzima transglutaminase, além da verificação da presença da glicose no hidrogel através da banda característica do estiramento C-O, no qual observouse um deslocamento desta, que pode ser representado pela interação da glicose com a matriz polimérica. Deste modo foi possível a sintetização dos hidrogéis caracterizados por apresentar alta capacidade de absorção e pela eficácia na encapsulação da glicose, sendo indicado a produção por secagem em estufa por ser um método de menor custo e gasto de energia. 2020-11-10T12:24:02Z 2020-11-10T12:24:02Z 2014-12-19 bachelorThesis SIMONI, Rayssa Cristine. Encapsulação de glicose em hidrogéis de gelatina reticulados com transglutaminase. 2014. 43 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Campo Mourão, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/6633 por openAccess application/pdf Universidade Tecnológica Federal do Paraná Campo Mourao Brasil Departamento Acadêmico de Alimentos Engenharia de Alimentos UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Biopolímeros Glicose Hipoglicemia Biopolymers Glucose Hypoglycemia CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::POLIMEROS |
| spellingShingle |
Biopolímeros Glicose Hipoglicemia Biopolymers Glucose Hypoglycemia CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::POLIMEROS Simoni, Rayssa Cristine Encapsulação de glicose em hidrogéis de gelatina reticulados com transglutaminase |
| description |
The hypoglycemia has been affecting a large number of type 1-diabetes patients, especially young people and children in the night period, in some cases people present problems in neuropsychological development and its functions as well as convulsion and even death. An alternative to increasing the maintenance time of glucose in the blood would be controlled release of glucose from edible hydrogels. Regarding to that, the main aim of this article is to synthesize gelatin hydrogels crosslinked with transglutaminase, which contains glucose and then, characterized them. Also, eight types of hydrogels were made as well as its blanks, in other words, without glucose. Furthermore, some conditions were analyzed such as: crosslinking temperature (40/50 °C), amount of transgulatimase (10/20 U/g of protein) and the treatment of drying (oven/lyophilization), according to 2³ factorial experimental design. Thus, to characterized them, was done thickness analyses, of balance swelling in Milli-Q water, swell in simulation gastric and intestinal fluids and Fourier transform infrared spectroscopy (FTIR). The samples which were made by treatment of oven and lyophilization, presented glazed and spongy aspects, respectively. Also was noted that, the first one presented less tickness than the second one. The swelling ratio of the hydrogels G4020 and G5020 in water was higher for sampes dried in an oven and was noted that after 1 hour the simulations of sweeling fluids presented higher ratio of swelling. That diference is due to hydrogels which were lyophilized presented its structure more opened than the other one in the oven, also, the structure stayed for longest time with fluids which helps the hydrolysis function, leading to increased solvation of the matrix. As for the factorial experimental design was not significant in relation to the chosen independent variables, so these did not influence the behavior of the hydrogels synthesized in different conditions. In FTIR analysis showed that there was crosslinking in the hydrogel network due to the presence of the band monosubstituted amide, which is obtained by the action of the transgutaminase crosslinking, beyond the presence of glucose in hydrogel through the band characterized of stretch C-O, which has moved and can be presented by relation between glucose and polymer matrix. Finally, it can be concluded that was possible to synthesize the hydrogels characterized by having high absorption capacity and the efficiency of the encapsulation of glucose production and also, it indicates, by oven drying as a method of lower expenditures such as financial costs and energy. |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Simoni, Rayssa Cristine |
| author_sort |
Simoni, Rayssa Cristine |
| title |
Encapsulação de glicose em hidrogéis de gelatina reticulados com transglutaminase |
| title_short |
Encapsulação de glicose em hidrogéis de gelatina reticulados com transglutaminase |
| title_full |
Encapsulação de glicose em hidrogéis de gelatina reticulados com transglutaminase |
| title_fullStr |
Encapsulação de glicose em hidrogéis de gelatina reticulados com transglutaminase |
| title_full_unstemmed |
Encapsulação de glicose em hidrogéis de gelatina reticulados com transglutaminase |
| title_sort |
encapsulação de glicose em hidrogéis de gelatina reticulados com transglutaminase |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2020 |
| citation |
SIMONI, Rayssa Cristine. Encapsulação de glicose em hidrogéis de gelatina reticulados com transglutaminase. 2014. 43 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Campo Mourão, 2014. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/6633 |
| _version_ |
1805320687503540224 |
| score |
10,814766 |