基于复合共凝胶和双乳液结构的益生菌肠道靶向输送系统的构建与表征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-15 DOI:10.1016/j.foodhyd.2024.110814

Nuocheng Xu , Yutong Feng , Huiping Wan , Zilong Li , Keyu Sun , Shuhong Ye

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引用次数: 0

摘要

本研究的目的是通过复杂的复合共凝胶和双乳液结构，采用明胶（GEL）和羧甲基纤维素（CMC）配制复杂的益生菌肠道靶向给药系统。对低温保护剂进行了 RSM（响应面方法学）筛选，并在模拟体外释放环境中全面评估了微胶囊的消化动力学特性。经过响应面设计优化，使用由 3.07 wt% MNT（甘露醇）、4.42 wt% TCP（紫杉多糖）和 2.01 wt% GEL 组成的复合冷冻保护剂制备了细菌悬浮液，细胞回收率达到 83.21%，比游离细胞高出 70.8%。冻干微胶囊呈稳定的双层体系，封装后的细胞浓度为 8.66 log CFU/g，封装效率达到 88.17%，粒度分布集中在 299.05 μm/d。在 pH 值为 3.5 的条件下，GEL 和 CMC 通过正负离子的相互作用形成复合聚合物。当肠道环境中的 pH 值发生变化时，会发生去质子化作用，从而实现控制释放。Hixson-Crowell 体外释放动力学比 Higuchi 模型更接近，包裹细胞在模拟胃液中的存活率达到 83.64%，比游离细胞提高了 56.15%。在-18 °C的低湿度环境中保存 6 周后，恢复率仍为 94.59%，与游离细胞相比提高了 69.17%。这项研究为今后的同类研究提供了指导原则和启示。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Construction and characterization of probiotic intestinal-targeted delivery system based on complex coacervation and double-emulsion structure

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Construction and characterization of probiotic intestinal-targeted delivery system based on complex coacervation and double-emulsion structure

The objective of this research was to formulate a sophisticated probiotic intestinal-targeted delivery system employing GEL (Gelatin) and CMC (Carboxymethyl Cellulose) via intricate complex coacervation and double-emulsion structure. RSM (Response Surface Methodology) screening of cryoprotectants was undertaken and the digestive kinetic characteristics of microcapsules were comprehensively evaluated in simulated in vitro release environment. Upon optimization using response surface design, bacterial suspension was prepared using composite cryoprotectant composed of 3.07 wt% MNT (Mannitol), 4.42 wt% TCP (Taxus cuspidata polysaccharides) and 2.01 wt% GEL, achieving a cell recovery rate of 83.21%, which was 70.8% higher than free cells. The freeze-dried microcapsules presented in a stabilized bilayer system, the cell concentration after encapsulation was 8.66 log CFU/g, with encapsulation efficiency reaching 88.17%, and the particle size distribution concentrated at 299.05 μm/d. GEL and CMC conjugate through the interaction of positive and negative ions to form a complex polymer under pH of 3.5. Deprotonation occurs while pH changes in intestinal environment, enabling controlled release. In vitro release kinetics by Hixson-Crowell was closer than Higuchi model, the survival rate of encapsulated cells reached 83.64% in simulated gastric fluid, representing a 56.15% increase compared to free cells. After 6-weeks of storage in low-humidity environment at −18 °C, the recovery rate remained at 94.59%, representing a 69.17% increase compared to free cells. This research offer guiding principles and insights for future comparable research.

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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.