The pH-sensitive Change of Encapsulation of Bacillus Coagulans by Alginate-nanocellulose Gel Beads
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Abstract:
In order to improve the tolerance of probiotics delivery to strong acids, digestive enzymes and bile salts in the gastrointestinal tract, Cellulose Nanofibril (CN) and Sodium Alginate (SA) were compounded. By Fourier transform infrared spectroscopy, differential scanning calorimetry, Luria-Bertani medium liquid culture, artificial simulated gastrointestinal liquid digestion method, The compatibility between the embedding materials, the thermal stability after embedding Bacillus coagulum, the difference in pH change during liquid culture, and the in vitro digestion characteristics (swelling rate, swelling behavior, and pH sensitivity) in artificial simulated gastrointestinal fluids were measured. The results showed that SA had good compatibility with CN. The addition of nanocellulose effectively enhanced the thermal stability of SA-CN-BC structure. In the liquid culture, the pH value of the embedded Bacillus coagulans changed less, indicating that it played a significant role in sustained release. When the ratio of SA and CN was 1:1, the looseness of the gel sphere network was the largest, and the swelling rate was the largest, reaching 3243%. SA-CN-BCs shrank in simulated gastric fluid and distend in simulated intestinal fluid, showing significant pH sensitivity. This study successfully prepared a ph-sensitive alginate gel-nanocellulose hydrogel sphere, which can be used to deliver probiotics, providing more possibilities for hydrogels as biocompatible carriers for drug and nutrient delivery.
