Formulation and Characterization of Chitosan-PEG Nanoparticles based on Cork fish (Channa striata) Protein Hydrolysate as a Baseline Research Solution for Treatment of Type 2 Diabetes Mellitus

Abstract

In nanoparticle technology, particles or globules on the nanometer scale have unique physical properties compared to particles at larger sizes, especially in improving the quality of delivery of drug compounds. The use of cork fish (Channa striata) in this research is because cork fish is a freshwater fish easily found in Indonesia and has economic value. In this case, cork fish protein hydrolysate found in meat proved to be an α-glucosidase inhibiting agent. The study aims to find the formulation and describe Chitosan-PEG nanoparticles' characterization based on Cork fish (Channa striata) Protein Hydrolysate. Chitosan was synthesized by the ionic gelation method, in which Chitosan was added with 1% acetic acid—then stirred for approximately 3 hours. Then added STPP and the chitosan nanoparticles above are entered with PEG 4000, and PEG 6000 compared to PEG and chitosan nanoparticles is 1:3. The encapsulation of hydrolysate with chitosan nanoparticles was carried out using the inclusion complexation method by combining fish hydrolysate and chitosan nanoparticles of 1:2 (v/v). The chemical bond between PEG and Chitosan was evaluated by Fourier-transform infrared (FTIR) spectroscopy within the wavenumber range of 450-4000 cm-1. The sample was attached to 10 mm-diameter SEM stubs using two-sided adhesive tape. Gold-palladium was used to coat the specimens via the plasma deposition method, and SEM was operated at 20 kV accelerating voltage. Images were analyzed and recorded at 3,000-10,000 x magnification. The structure and particle size of the microencapsulated phycocyanin were obtained after freeze-drying. The use of nano chitosan in membrane technology emphasizes the novelty of the present work. Thus, this research results in a novel combination of membranes prepared using nano chitosan as the significant component, polyethylene glycol as the pore former in various ratios. The formation of the composite membranes was characterized using FT-IR. The studies determined the thermal stability, and SEM and TEM analysis showed its morphology. It could be concluded that the membranes prepared using PEG in different ratios have been blended well, which was confirmed by FT-IR spectroscopy. The study revealed that all the membrane ratios showed good thermal stability. In particular, the membranes e) exhibited high thermal stability. Also, protein hydrolysate of all the prepared membrane ratios indicated good miscibility and good compatibility between the polymers. From SEM analysis, it was observed that the two specific membranes were porous and showed uniformity and also found to be uneven and rough. From SEM analysis, it was observed that Nanoparticle chitosan-PEG showed that the irregularly shaped round nanoparticle vesicles. Thus, the membranes were very well supported by analytical studies such as FT-IR, SEM, and TEM.