A simple route for preparation of pH-sensitive hydrogels by using egg white proteins in alginate scaffold for the encapsulation of probiotics

Younos Jalilpour; Bahram Abdollahzade; Golnaz ParviziFard; Mohammad Aghazadeh; Abed Zahedi Bialvaei; Hossein Samadi Kafil

doi:10.30827/ars.v58i3.6530

Autores/as

Younos Jalilpour Drug Applied Research Center, Faculty of Medical Sciences, Tabriz University of Medical Sciences
Bahram Abdollahzade Drug Applied Research Center, Faculty of Medical Sciences, Tabriz University of Medical Sciences
Golnaz ParviziFard Institute of Biotechnology, Urmia University, Urmia
Mohammad Aghazadeh Infectious and Tropical Disease Research Center, Tabriz University of Medical Sciences
Abed Zahedi Bialvaei Biotechnology Research Center, Tabriz University of Medical Sciences
Hossein Samadi Kafil Drug Applied Research Center, Faculty of Medical Sciences, Tabriz University of Medical Sciences

DOI:

https://doi.org/10.30827/ars.v58i3.6530

Palabras clave:

Encapsulación, probióticos, hidrogeles inteligentes, alginato, proteínas de clara de huevo

Resumen

Objetivos: En el presente trabajo se comparó el uso de proteínas de clara de huevo en soporte de alginato y alginato de calcio para la formulación.

Material y Métodos: Tras la encapsulación de microorganismos en proteínas de clara de huevo en alginato, se evaluaron ensayos de supervivencia y liberación en diferentes condiciones. Para el análisis se han utilizado la microscopio electrónico con escáner y la espectroscopia infrarroja de transformada de Fourier.

Resultados: Los resultados muestran el alto potencial de este tipo de formulación en la protección de los probióticos frente a las condiciones ácidas del estómago, por el aumento significativo en la supervivencia de las bacterias. Nuestro estudio demostró que la viabilidad de L. casei y L. acidophilus era mucho menor, sin embargo, con la encapsulación de las bacterias con proteínas de clara de huevo en alginato aumentaron significativamente su supervivencia especialmente para L. casei. La hinchazón y el comportamiento de contracción de las proteínas de clara de huevo en cápsulas de alginato en diferentes pH mostraron que la hinchazón de la cápsula en el agua destilada en términos neutros tenía más capacidad de inflación que una posición similar en términos de acidez gástrica.

Conclusion: el uso de proteínas de clara de huevo-alginato para la encapsulación de probióticos mejora la estabilidad de estos microorganismos en condiciones adversas simuladas del medio gástrico.

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