Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics

Yan, Wenjia; Jia, Xin; Zhang, Qipeng; Chen, Haitao; Zhu, Qiaomei; Yin, Lifang

doi:10.1016/j.foodhyd.2020.106453

Cited by 81 publications

(22 citation statements)

References 59 publications

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“…The stability of probiotics under simulated gastric or intestinal conditions indicated that the freeze-dried or wet beads had less stability under gastric conditions but nearly 90% retention was measured with encapsulated L. casei under sequential simulation of gastric, bile, and intestinal conditions. Storage and simulated gastrointestinal stability after encapsulation of lactic acid bacteria in other polymers or copolymers, such as alginate was highly effective with viability above 8 CFU/g in a mixed probiotic culture [40] While L. casei ATCC 393 cells encapsulated in soy protein isolate-alginate hydrogels had similar stability under storage or simulated gastrointestinal conditions compared to non-encapsulated cells [41] soy protein isolate/sugar beet pectin hydrogels of L. paracasei LS14 showed improved storage and simulated gastrointestinal stability [42] Encapsulated L. plantarum cells in pectin-starch hydrogels were more stable than free cells during storage and simulated gastrointestinal conditions with nearly 7 CFU/g retention [43] Higher stability in pectin-chitosan hydrogels of L. casei were attributed to the basic chitosan layer over pectin, preventing acid infiltration during gastric simulation [44] In the present study, the hydrogel encapsulated L. casei W8 showed good colonic-targeted release potential using only charge modified pectin as the encapsulating agent. The enhanced effectiveness of charge modified pectin is likely due to the formation of numerous, strong junction zones, that immobilize the lactic acid bacteria in are multiple layers of a pectin gel network and prevent diffusion of simulated intestinal fluids.…”

Section: Discussionmentioning

confidence: 99%

Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability

Sun

Wicker

2021

Foods

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Lactobacillus casei (L. casei W8) was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of esterification (DE). Pectin ζ-potential decreased to about −37 mV and molecular weight decreased from 177 kDa to 143 kDa during charge modification. More than 99% L. casei W8 were encapsulated in block charged, low methoxy pectin (35 mLMP) hydrogels by calcium ionotropic gelation. The integrity of the hydrogels was maintained under simulated GI conditions, and no release of L. casei W8 was observed. Microbial counts of encapsulated L. casei ranged from 6.94 log CFU/g to 10.89 log CFU/g and were 1.23 log CFU/g higher than for unencapsulated L. casei W8. The viability of encapsulated L. casei W8 in wet hydrogels remained the same for 2 weeks, but nearly all flora died after 4 weeks storage at 4 °C. However, freeze dried hydrogels of L. casei W8 were viable for 42 days at 4 °C and 14 days at room temperature. Charge modified pectin hydrogels are potentially good vehicles for colon-targeted delivery carrier for probiotics and longer stability of L. casei W8.

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Section: Discussionmentioning

confidence: 99%

Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability

Sun

Wicker

2021

Foods

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“…It is because of the -SH group in the cysteine structure that assists the water-holding and absorption capacity (Figure 1B) [45]. Moreover, parameters like protein and polymer concentration, pH, and other hydrophilic functional groups impact the swelling ratio, which can be adjusted based on the application [45,46]. As an instance, Yan et al [46] tuned the swelling ratio of the hydrogel's interpenetrating polymeric network via regulating the concentrations of soy protein isolate and sugar beet pectin.…”

Section: Protein-based Hydrogelsmentioning

confidence: 99%

“…Moreover, parameters like protein and polymer concentration, pH, and other hydrophilic functional groups impact the swelling ratio, which can be adjusted based on the application [45,46]. As an instance, Yan et al [46] tuned the swelling ratio of the hydrogel's interpenetrating polymeric network via regulating the concentrations of soy protein isolate and sugar beet pectin. Within another investigation, Joseph and co-workers [47] concluded that the incorporation of microparticles of fibrin could affect the swelling ratio and adhesion behavior of polyethylene glycol (PEG)-fibrinogen hydrogels.…”

Section: Protein-based Hydrogelsmentioning

confidence: 99%

Protein-Based Hydrogels: Promising Materials for Tissue Engineering

et al. 2022

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The successful design of a hydrogel for tissue engineering requires a profound understanding of its constituents’ structural and molecular properties, as well as the proper selection of components. If the engineered processes are in line with the procedures that natural materials undergo to achieve the best network structure necessary for the formation of the hydrogel with desired properties, the failure rate of tissue engineering projects will be significantly reduced. In this review, we examine the behavior of proteins as an essential and effective component of hydrogels, and describe the factors that can enhance the protein-based hydrogels’ structure. Furthermore, we outline the fabrication route of protein-based hydrogels from protein microstructure and the selection of appropriate materials according to recent research to growth factors, crucial members of the protein family, and their delivery approaches. Finally, the unmet needs and current challenges in developing the ideal biomaterials for protein-based hydrogels are discussed, and emerging strategies in this area are highlighted.

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“…Interpenetrating polymer network (IPN) hydrogels obtained by the enzymatic method were studied by Yan et al [ 57 ] as potential carriers for probiotics. The hydrogels were prepared using a combination of biopolymers, namely soy protein isolate and sugar beet pectin.…”

Section: New Trends In the Drying And Application Of Probioticsmentioning

confidence: 99%

Current Trends in the Production of Probiotic Formulations

Kiepś

Dembczyński

2022

Foods

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Preparations containing probiotic strains of bacteria have a beneficial effect on human and animal health. The benefits of probiotics translate into an increased interest in techniques for the preservation of microorganisms. This review compares different drying methods and their improvements, with specific reference to processing conditions, microorganisms, and protective substances. It also highlights some factors that may influence the quality and stability of the final probiotic preparations, including thermal, osmotic, oxidative, and acidic stresses, as well as dehydration and shear forces. Processing and storage result in the loss of viability and stability in probiotic formulations. Herein, the addition of protective substances, the optimization of process parameters, and the adaptation of cells to stress factors before drying are described as countermeasures to these challenges. The latest trends and developments in the fields of drying technologies and probiotic production are also discussed. These developments include novel application methods, controlled release, the use of food matrices, and the use of analytical methods to determine the viability of probiotic bacteria.

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Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics

Cited by 81 publications

References 59 publications

Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability

Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability

Protein-Based Hydrogels: Promising Materials for Tissue Engineering

Current Trends in the Production of Probiotic Formulations

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