The characteristics of sodium alginate-tremella polysaccharide assembled hydrogel induced by calcium ion and its protective effect on Lactobacillus rhamnosus

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-10-11 DOI:10.1016/j.foodhyd.2024.110732

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Abstract

Probiotics exert a favorable regulatory effect on human intestinal health. However, probiotics face challenges in overcoming the highly acidic environment of the stomach and effectively reaching the intestine, which limit their beneficial effects and bioavailability. We developed a pH-responsive probiotic embedding gel carrier, where the internal Tremella polysaccharide (TMP) and Ca²⁺ were cross-linked to create a porous and isolated water microenvironment for probiotics. The introduction of sodium alginate and TMP not only enhanced the mechanical properties of the gel but also contributed to the formation of an outer layer structure with pH response. The gel system had good gel properties, could be shaped freely, and protected Lactobacillus rhamnosus from stomach acid and bile salts. The in vitro simulation experiments demonstrated that the release rate of carrier-protected probiotics was found to be less than 1.99% in simulated gastric fluid, whereas nearly complete release occurred in simulated intestinal fluid, with a release rate over 95%. The survival rate of probiotics in simulated gastric and intestinal fluids could be enhanced by hydrogel carriers. Simultaneously, the carrier could enhance the resistance of probiotics to bile and antibiotic. The results showed that Alg-Ca²⁺-4‰TMP gel carrier was an ideal material for probiotic delivery.

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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.