In-situ Gelation of Sodium Alginate-chitosan for Oral Delivery of Probiotics  

作　　者：LI Jie QI Yingxia SONG Feiyu DAI Fuli QIU Tong ZHANG Xueqiong 李洁;齐映霞;张雪琼

机构地区：[1]School of Chemistry,Chemical Engineering and Life Sciences,Wuhan University of Technology,Wuhan 430070,China [2]School of Chinese Medicine,Macao University of Science and Technology,Macao 999078,China

出　　处：《Journal of Wuhan University of Technology(Materials Science)》2024年第6期1621-1627,共7页武汉理工大学学报（材料科学英文版）

基　　金：Funded by the National Natural Science Foundation of China(No.52003211)。

摘　　要：We developed a new preparation to protect probiotic cells from adverse environmental conditions and improve their livability,which is called Lactobacillus casei-Sodium alginate-Chitosan (LSC).The LSC was prepared by mixing probiotics with sodium alginate-chitosan sol.The preparation contained complex calcium ions,which were released in the acidic environment of gastric juice,thus crosslinking to form in-situ gel.Different proportions of sodium alginate-chitosan were prepared to add to simulate gastrointestinal fluid to get the best ratio.The optimal ratio of LSC preparation was compared with traditional gel microspheres to observe the survival effect of probiotics in gastrointestinal fluid environment.Compared with sodium alginate sol,the porosity of sodium alginate-chitosan sol is lower,which is beneficial to the protection of probiotics.When the ratio of chitosan to sodium alginate is 1.5:1.5 (w/v),the protective effect is the best.The protective ability of LSC is 64 times that of traditional microspheres,and it has the potential of synergistic anti-tumor.A probiotic preparation with simple preparation process and better protection effect compared with traditional microspheres was prepared,which has joint anti-tumor potential.

关 键 词：sodium alginate in-situ gelation LSC oral administration 

分 类 号：TS201.3[轻工技术与工程—食品科学] R943[轻工技术与工程—食品科学与工程]