How centrifugation influences the recovery and soy peptone incorporation in hyaluronic acid coils from fermentation.

Hyaluronic acid from fermentation (bio-HA) is a high-added-value biopolymer with a wide range of applications in aesthetic and medical areas. Bio-HA is a capsular exopolysaccharide highly hydrophilic with a coiled structure and high negative charge density at physiological pH. Centrifugation, currently used to separate microbial cells after fermentation, should significantly affect the bio-HA interactions with the medium components.

Hyaluronic Acid in the Intestinal Tract: Influence of Structure, Rheology, and Mucoadhesion on the Intestinal Uptake in Rats.

Oral hyaluronic acid (HA) is a ubiquitous biopolymer that has gained attention as a treatment for local or systemic diseases. Here, we prepared and characterized structures of free HA (f-HA) with a high (>10 Da), intermediate (≤10 Da), and low (≤10 Da) average molar mass (MM); nanoparticles crosslinked with adipic dihydrazide (n-HA); and mixed formulations (mixed-HA) containing f-HA and n-HA. MM distribution determined the structure, hydrodynamic diameter, and zeta potential of the f-HAs.