Body heat responsive gelation of methylcellulose formulation containing betaine |
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| Authors: | Yoshiaki Shirata Asami Wakasa Kiyoshi Miura Hironori Nakamura Yoshinobu Matsumoto |
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| Affiliation: | 1. Division of Clinical Nutrition, Graduate School of Health Science and Technology, Kawasaki University of Medical Welfare, Kurashiki, Japan;2. Division of Health Science, Graduate School of Health Science and Technology, Kawasaki University of Medical Welfare, Kurashiki, Japan;3. Department of Clinical Nutrition, Faculty of Health Science and Technology, Kawasaki University of Medical Welfare, Kurashiki, Japan |
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| Abstract: | We examined a methylcellulose (MC) formulation that gels at body temperature for enteral alimentation. Betaine was found to have a lowering effect on the gelation temperature of the MC solution. The thermal gelation temperature of a body heat-responsive (BHR) gelling MC formulation, consisting of 2% MC, 15% glucose, 1.2% sodium citrate, and 3.5% betaine mixture, was approximately 32 °C, indicating that it could gel in response to body heat. Glucose release from the BHR gels was delayed at 37 °C in an in vitro study. In rats, oral administration of BHR gelling MC formulation delayed an increase in blood glucose and appearance of 13CO2 in expired air in a 13C-acetate breath test in comparison with the control. These results suggested that the BHR gelling MC formulation was gelled in the stomach and delayed gastric emptying after oral administration and glucose in the gels was absorbed slowly. |
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| Keywords: | methylcellulose betaine body heat-responsive thermal gelation |
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