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

Authors

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

Keywords:

Encapsulation, probiotic, smart hydrogels, Alginate and egg white proteins

Abstract

Aims: In the present study, we evaluated the use of egg white proteins in alginate scaffolds and calcium alginate for the formulation of Lactobacillus casei and Lactobacillus acidophilus in the stomach acidic conditions.

Material and Methods: after microorganism’s encapsulation in egg white proteins in alginate, survival assays and release in different conditions were evaluated. Scanning electron microscope and Fourier-transform infrared spectroscopy were used for analysis.

Results: The results showed the high potential of this type of formulation in protecting the probiotics from stomach acidic conditions that is due to the significant increase in survival of the bacteria. Our study showed that the viability of the L. casei to free L. acidophilus had much less, however, with the encapsulation of the bacteria Egg white proteins in Alginate increased their survival significantly. Specially for the L. casei. Swelling and shrinkage behavior of egg white proteins in alginate capsules in different pH showed that the swelling of the capsule in the distilled water in the neutral terms had more inflation- capacity than similar position in terms of gastric acidity.

Conclusions: the use of egg white proteins-Alginate for encapsulation of probiotics enhanced the stability of these microorganisms in simulated gastric environments adverse conditions.

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