Structure of the gastrointestinal mucus layer and implications for controlled release and delivery of functional food ingredients.

Citation:

G Lafitte. 2008. “Structure Of The Gastrointestinal Mucus Layer And Implications For Controlled Release And Delivery Of Functional Food Ingredients.”. In Delivery Controlled Release Bioact. Foods Nutraceuticals, Pp. 26–52. Woodhead Publishing Ltd. doi:10.1533/9781845694210.1.26.

Abstract:

A review discusses the compn. and the properties of the mucin mols. and the mechanism of adhesion of delivery vehicles to the mucus layer. The efficiency of a controlled-release formulation is subjected to the balance between the kinetics of its adhesion and the rate of erosion of the mucus. The influence of some of the mucin mols. and lipids is discussed. [on SciFinder(R)]
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Last updated on 06/28/2020