Layer-by-layer nanoencapsulation strategies for enhanced oral delivery and function of Lactobacillus plantarum B2

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-21 DOI:10.1016/j.foodhyd.2024.110865

Yun-Yang Zhu , Run-Hui Ma , Kiran Thakur , Wang-Wei Zhang , Jian-Guo Zhang , Mohammad Rizwan Khan , Chenzhong Liao , Zhao-Jun Wei

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引用次数: 0

Abstract

Bacterial therapy based on oral delivery and intestinal colonization of probiotics has demonstrated promising effects in addressing ariboflavinosis, a deficiency of riboflavin (vitamin B₂). Nevertheless, the harsh conditions of the gastrointestinal (GI) tract, including continuous peristalsis, GI digestive fluids, high levels of reactive oxygen species (ROS), and a complex pathological environment limit the effective delivery and colonization of probiotics. This study aimed to construct a novel layer-by-layer (LBL) self-assembly strategy to enhance the oral delivery and functional benefits of Lactobacillus plantarum B2 (a riboflavin over-producing probiotic strain). The encapsulation system employs the electrostatic interaction mechanism between bacterial surface, chitosan, and mucin/sodium alginate (SA) to improve the stability and efficacy of L. plantarum B2. Various analytical techniques such as transmission electron microscope (TEM), scanning electron microscope (SEM), atomic force microscope (AFM), and laser scanning confocal microscope (LSCM) were employed to clarify the successful encapsulation and high encapsulation efficiency of probiotics. Mucin/SA-chitosan nanoencapsulated L. plantarum B2 (M/A-C-L. P. B2) was endowed with improved storage stability and enhanced resistance to simulated gastrointestinal (GI) digestive fluids or ROS. Particularly, the mucin nanolayers significantly improved the adhesion of the probiotic to simulated intestinal mucus and Caco-2 cell monolayers. In addition, M-C-L. P. B2 formulation effectively preserved the physiological activity of probiotics and significantly increased the riboflavin content of soymilk during fermentation. This nanoencapsulation strategy presents an excellent platform for enhancing the oral delivery of probiotics which can not only improve the stability and viability of probiotics in the harsh GI environment but also upgrade their functional benefits, particularly in the treatment of riboflavin deficiency.

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增强植物乳杆菌 B2 口服给药和功能的逐层纳米胶囊策略

以益生菌口服和肠道定植为基础的细菌疗法在治疗核黄素缺乏症（核黄素（维生素 B2）缺乏症）方面取得了令人鼓舞的效果。然而，胃肠道（GI）的恶劣条件，包括持续蠕动、胃肠道消化液、高水平的活性氧（ROS）和复杂的病理环境，限制了益生菌的有效输送和定植。本研究旨在构建一种新型逐层（LBL）自组装策略，以增强植物乳杆菌 B2（一种核黄素过量产生的益生菌株）的口服递送和功能益处。该封装系统利用细菌表面、壳聚糖和粘蛋白/海藻酸钠（SA）之间的静电相互作用机制来提高植物乳杆菌 B2 的稳定性和功效。研究采用了透射电子显微镜（TEM）、扫描电子显微镜（SEM）、原子力显微镜（AFM）和激光扫描共聚焦显微镜（LSCM）等多种分析技术，以明确益生菌的成功封装和高封装效率。粘蛋白/SA-壳聚糖纳米包囊植物乳杆菌 B2（M/A-C-L. P. B2）具有更好的储存稳定性和更强的抗模拟胃肠道（GI）消化液或 ROS 的能力。特别是，粘蛋白纳米涂层显著提高了益生菌对模拟肠粘液和 Caco-2 细胞单层的粘附力。此外，M-C-L.P. B2 配方有效地保留了益生菌的生理活性，并在发酵过程中大大提高了豆浆中核黄素的含量。这种纳米胶囊策略为增强益生菌的口服给药提供了一个极佳的平台，不仅能提高益生菌在恶劣的消化道环境中的稳定性和存活率，还能提升益生菌的功能效益，尤其是在治疗核黄素缺乏症方面。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.