Elution of sodium caseinate from agar-based gel matrixes in simulated gastric fluids

Abstract

Elution of sodium caseinate from agar/psyllium composite gels was investigated in simulated gastric fluids to determine predominant mechanical parameters of gels for the elution kinetics and to predict the kinetics using the parameters. When the concentration of agar was fixed at 0.5% in the composite gels, elastic moduli determined by creep tests decreased with increasing concentration of psyllium, while viscosities increased. Compression load upon syringing through an enteral tube increased with increasing concentration of psyllium, whereas the surface-volume diameter d 3,2 of gel particles after syringing decreased. The elution kinetics of sodium caseinate from cylindrical gels was described using two different diffusion coefficients; D 1 and D 2 ( D 1 > D 2) and the diameter of gels. Both diffusion coefficients decreased with increasing concentration of psyllium, resulting in 1.9 × 10 −6 (for D 1) and 6.7 × 10 −8 (for D 2) cm 2/min by 1.5% addition, which corresponded to approx. 30% and 45% of the control (i.e., 0% psyllium), respectively. The fraction ratio of sodium caseinate having D 1 was not sensitive to psyllium concentration; approx. 80%–85% in the concentration range tested. D 1 was inversely proportional to viscosities determined by creep tests, particularly one from the Voigt body η 1 in the 4-element mechanical model. When cube gels were divided into smaller ones without changing the total volume, elution rates were inversely proportional to the cube length, where the diffusion coefficients did not change. The elution kinetics of sodium caseinate from the gel matrixes was anticipated using η 1 of gels before syringing and d 3,2 of gel particles after syringing when the usage of gels for percutaneous endoscopic gastrostomy is assumed.