Sodium Alginate as a promising encapsulating material for extremely-oxygen sensitive probiotics

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-11-16 DOI:10.1016/j.foodhyd.2024.110857
Thị-Thanh-Trúc Phùng, Hải-Ngân Đinh, María Ureña, Bonastre Oliete, Emmanuel Denimal, Sébastien Dupont, Laurent Beney, Thomas Karbowiak
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Abstract

The next-generation probiotics (NGPs) exhibit great therapeutic potential. However, some of these are found extremely oxygen-sensitive (EOS), leading to various challenges for their production, processing, storage, and colonic delivery. Sodium alginate (SA) appears as a promising encapsulating material for EOS probiotics thanks to its excellent oxygen barrier properties as well as optimal release behavior in simulated gastrointestinal fluid (SGF). This work comprehensively examines the effects of SA structural characteristics, molecular weight (MW), and Mannuronic/Guluronic (M/G) ratio on its functional properties as an encapsulating material for the protection and controlled release of 3 NGP strains, including Lactiplantibacillus plantarum, Bifidobacterium longum subsp. infantis and Faecalibacterium duncaniae (EOS strain).
The results show that the rheological properties of SA are notably influenced by MW but not by the M/G ratio. Autoclaving SA powder significantly reduces the viscosity of SA solution. Although cross-linking with divalent cations slightly increases oxygen permeance, this still provides effective protection against oxygen for encapsulated microorganisms. SA beads with high MW and low M/G ratio form stronger gels due to effective G block crosslinking, while a high M/G ratio promotes bead swelling in SGF. The low MW SA beads dissolve in SGF after 4 h, especially the one with high M/G ratio which appears as ideal for swelling, solubility, and probiotic release. Even though pure SA does not protect enough probiotics in SGF, adding sodium carbonate and L-cysteine to the polymer matrix preserves F. duncaniae viability up to 6 logs CFU∙mL−1 after exposure to SGF.

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海藻酸钠是一种很有前景的封装材料,适用于对氧气极为敏感的益生菌
新一代益生菌(NGPs)具有巨大的治疗潜力。然而,其中一些益生菌对氧气极为敏感(EOS),这给它们的生产、加工、储存和结肠输送带来了各种挑战。海藻酸钠(SA)因其优异的氧气阻隔性以及在模拟胃肠液(SGF)中的最佳释放行为,似乎是一种很有前景的 EOS 益生菌封装材料。这项工作全面研究了 SA 的结构特征、分子量(MW)和甘露糖/谷氨酰胺(M/G)比对其功能特性的影响,以此作为保护和控制释放 3 种 NGP 菌株(包括植物乳杆菌、长双歧杆菌亚种和粪肠球菌(EOS 菌株))的封装材料。对 SA 粉末进行高压灭菌可明显降低 SA 溶液的粘度。虽然与二价阳离子交联会略微增加透氧性,但仍能有效地保护封装微生物免受氧气的侵害。高分子量和低 M/G 比的 SA 珠子由于有效的 G 嵌段交联而形成更强的凝胶,而高 M/G 比则会促进珠子在 SGF 中膨胀。低分子量的 SA 珠在 4 小时后就会溶解在 SGF 中,尤其是高 M/G 比的 SA 珠,它在溶胀、溶解和益生菌释放方面都非常理想。尽管纯 SA 无法在 SGF 中保护足够的益生菌,但在聚合物基质中添加碳酸钠和 L-半胱氨酸,可使 F. duncaniae 在 SGF 中的存活率高达 6 logs CFU∙mL-1 。
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来源期刊
Food Hydrocolloids
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.
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