正交法优化保加利亚乳杆菌NQ2508微囊制备工艺

目的制备保加利亚乳杆菌NQ2508双层微胶囊,并考察其包埋产率和耐胃酸能力。方法以保加利亚乳杆菌NQ2508改性淀粉微胶囊为研究对象,以聚丙烯酸树脂为包衣材料,采用流化床底喷工艺制备微胶囊,通过正交试验考察进风温度、雾化压力、进风风量、包衣增重4个因素对微胶囊化的影响。结果最佳工艺条件为进风温度50℃、雾化压力2.0bar、进风风量35m3/h、包衣增重30%,在该工艺条件下制得的微胶囊包埋产率为50.2%,微胶囊经人工胃酸处理后活菌存活率为39.2%。结论工艺优化后制得保加利亚乳杆菌NQ2508双层微胶囊的包埋产率和耐酸能力均较高。     

包埋氧化亚铁硫杆菌的海藻酸钙凝胶扩散特性研究

采用非稳态法测定了FeSO4在未包埋氧化亚铁硫杆菌的凝胶中的有效扩散系数,分析包埋细菌的氧化情况.结果表明,FeSO4在凝胶中的有效扩散系数De随着海藻酸钠浓度的升高而降低,当海藻酸钠浓度为2%时最优;凝胶剂CaCl2的浓度对扩散系数的影响较小.包埋的氧化亚铁硫杆菌在10h达到增殖平衡,而FeSO4在包埋细菌的凝胶内扩散系数明显减少.包埋的氧化亚铁硫杆菌在初始铁浓度为5g/L时,完全氧化所需时间最短但氧化速率变化较快,当初始铁浓度为8g/L和10g/L时,完全氧化所需时间相同.     

保加利亚乳杆菌原生质体的制备与回复研究

目的:通过对保加利亚乳杆菌的原生质体的制备和回复的方法学探讨,为乳杆菌的基因操作和其相关研究提供技术思路和实验条件.方法:用酶浓度分别为1 μg/ml、4 μg/ml、10μg/ml Mutanolysin(变溶菌素)对保加利亚乳杆菌进行处理,脱去细胞壁以探讨其原生质体形成与时间和酶浓度的关系;并选用较为适宜的酶浓度制备其原生质体,在自制的双层再生培养基上观察其原生质体在普通培养、CO2培养、厌氧培养时的回复生长情况.结果:保加利亚乳杆菌对Mutanolysin较敏感,酶浓度为1 μg/ml时只需40min大部分菌体形成原生质体.经1μg/ml Mutanolysin处理后制得的保加利亚乳杆菌原生质体倾入自制的双层再生培养基中,置于CO2和厌氧环境条件下培养能很好的回复生长.结论:本文的研究为乳杆菌的基因工程方面的研究提供了相关的技术条件和实验基础.     

抗肿瘤工程菌Escherichia coliNissle 1917发酵培养基优化及微胶囊制备

为了获得高活力抗肿瘤工程菌Escherichia coli Nissle 1917(EcNA)微胶囊制剂,对EcNA进行发酵培养基优化和微胶囊制剂的制备。首先利用单因素试验考察甘油、酵母提取物、蛋白胨及玉米浆对EcNA菌体浓度的影响,在以Box-Behnken设计试验的基础上,分别建立响应面模型和BP人工神经网络结合遗传算法模型优化发酵培养基组分,最后采用挤压法以海藻酸钠和壳聚糖为复合壁材,将EcNA包埋在微胶囊中。结果显示,最佳优化配方为甘油7 g/L,蛋白胨28.75 g/L,酵母提取物86.25 g/L,玉米浆10 g/L,K_2HPO_4 16.43g/L,KH_2PO_4 2.3 g/L,发酵液菌体浓度OD_(600)达到12.92,与未优化相比提高了3.86倍。通过正交试验得到最佳制备条件:海藻酸钠0.035 g/mL,壳聚糖0.004 g/mL,壁芯比2:2,氯化钙0.05 g/mL。结果表明,BP人工神经网络结合遗传算法在培养基优化中具有显著的优越性,制成的EcNA微胶囊有良好的耐酸性和肠溶性。     

固定化植物乳杆菌的制备及其发酵条件优化

采用海藻酸钠包埋植物乳杆菌并通过测定固定化细胞发酵清液的抑菌效果,优化得到的固定化最佳工艺条件为:海藻酸钠浓度为3%,CaCl2浓度为1.5%,菌悬液体积为3.5 mL(4.0×108 cfu/mL).固定化细胞重复发酵多批次效果良好.固定化细胞发酵条件优化结果表明:最适pH为7.0,最适温度为36℃,培养基中添加0....     

海藻酸钠明胶协同固定化的研究

目的:研究不同因素对固定化微胶囊的影响以及不同物质向微胶囊扩散的规律。方法:采用海藻酸钠与明胶协同固定化制备微胶囊,考察了海藻酸钠、明胶浓度等因子对微胶囊直径与机械强度的影响,以及牛血清蛋白与葡萄糖向微胶囊扩散的状况,并利用非稳态传递模型计算了这两种物质在微胶囊中的有效扩散系数。结果:随着海藻酸钠质量浓度的升高,微胶囊的直径与机械强度逐渐增大。制备的最优条件是CaCl2浓度为10%,滴定速度为180滴/min,最优浸泡时间为30min。在此条件下,葡萄糖与牛血清蛋白的有效扩散系数分别为4.63×10-5cm2/min、1.01×10-7cm2/min。结论:海藻酸钠明胶协同固定化制备的微胶囊作为一种生物载体,非常适合细胞或酶的固定化。     

球孢白僵菌固定化生物转化合成D-HPPA

[目的]利用球孢白僵菌进行固定化生物转化,将底物R-(+)-2-苯氧基丙酸(D-PPA)转化合成产物R-(+)-2-(4-羟基苯氧基)丙酸(D-HPPA)。[方法]利用海藻酸钠和聚乙烯醇对球孢白僵菌进行包埋处理,并对包埋条件进行累积优化。[结果]4%海藻酸钠和4. 5%聚乙烯醇混合后,再加入2. 5%的氯化钙作为交联剂交联8 h。在此包埋条件下制备的白僵菌凝胶珠,置于30 g/L的D-PPA进行固定化生物转化。反应5 d后,产物浓度最终为29. 9 g/L,平均生产强度为5. 98 g/(L·d),底物转化率为99. 7%。[结论]海藻酸钠和聚乙烯醇可用于白僵菌的固定化,且较游离菌体的生物转化的反应周期缩短28. 6%,平均生产强度增加64. 7%,底物转化率提高17. 7%。     

海藻酸钙包埋氧化亚铁硫杆菌的固定化研究

采用非稳态法测定FeSO4在包埋和未包埋氧化亚铁硫杆菌的凝胶中的有效扩散系数。结果表明,FeSO4在凝胶中的有效扩散系数De随着海藻酸钠浓度的升高而降低,当海藻酸钠浓度为2%时最优;凝胶剂CaCl2的浓度对扩散系数的影响较小。包埋的氧化亚铁硫杆菌在10h达到增殖平衡,而FeSO4在包埋细菌的凝胶内扩散系数明显减少。     

茶多酚微胶囊化工艺及其缓释研究

本文利用单因素与正交实验,对影响茶多酚微胶囊化包埋效果的因素进行了分析,确定了茶多酚微胶囊化的最佳工艺条件。结果表明:茶多酚微囊化包埋的最佳工艺条件为:采用3%的海藻酸钠(海藻酸钠:茶多酚=3:1),1%的壳聚糖和4%的氯化钙体系,用一步法可制备茶多酚微胶囊,该微胶囊在体外模拟胃、肠液中约2 h中达到茶多酚释放峰值,表现出较好的缓释效果。     

ldhL-ldb0094基因敲除对保加利亚乳杆菌产L-乳酸的影响

以保加利亚乳杆菌Lactobacillus delbrueckii subsp. bulgaricus CICC21101为出发菌株,利用PCR扩增L-乳酸脱氢酶(ldhL)基因上下游序列ldhL1、ldhL2,获得ldhL基因缺失且包含上下游序列的片段,连接到乳酸菌专用温敏性基因敲除质粒pGhost4,将构建好的敲除载体电转入保加利亚乳杆菌CICC21101,低温筛选。结果表明,成功获得敲除ldhL基因的敲除突变株,敲除后的工程菌D-乳酸产量由30. 5g/L降为4. 8g/L,L-乳酸的产量由25. 4g/L增至58. 3g/L,光学纯度由54. 56%增至90%。同时发现ldhL-ldb0094基因的敲除致使ldhL-ldb1020表达的上调,D-乳酸脱氢酶(ldbD)基因表达量没有变化,ldhL基因敲除株的成功构建将为进一步研究该基因在保加利亚乳杆菌中的功能及后续高光学活性D-乳酸工程菌构建奠定基础。     

An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions

An improved method of microencapsulation was developed to increase the efficacy of capsules in protecting the encapsulated bacteria under simulated gastric conditions. Lactobacillus acidophilus CSCC 2400 was encapsulated in calcium alginate and tested for its survival in simulated gastric conditions. The effects of different capsule sizes (200, 450, 1000 microm), different sodium alginate concentrations (0.75%, 1%, 1.5%, 1.8% and 2% w/v) and different concentrations of calcium chloride (0.1, 0.2, 1.0 M) on the viability of encapsulated bacteria were investigated. The viability of the cells in the microcapsules increased with an increase in alginate capsule size and gel concentration. There was no significant difference (p>0.05) in the viability of encapsulated cells when the concentration of calcium chloride was increased. Increase in cell load during encapsulation increased the number of bacterial survivors at the end of 3-h incubation in simulated gastric conditions. Hardening the capsule in calcium chloride solution for a longer time (8 h) had no impact on increasing the viability of encapsulated bacteria in a simulated gastric environment. The release of encapsulated cells at different phosphate buffer concentrations was also studied. When encapsulated L. acidophilus CSCC 2400 and L. acidophilus CSCC 2409 were subjected to low pH (pH 2) and high bile concentration (1.0% bile) under optimal encapsulation conditions (1.8% (w/v) alginate, 10(9) CFU/ml, 30 min hardening in 0.1 M CaCl(2) and capsule size 450 microm), there was a significant increase (p<0.05) in viable cell counts, compared to the free cells under similar conditions. Thus the encapsulation method described in this study may be effectively used to protect the lactobacillus from adverse gastric conditions.     

Co-encapsulation of lactic acid bacteria and prebiotic with alginate-fenugreek gum-locust bean gum matrix: Viability of encapsulated bacteria under simulated gastrointestinal condition and during storage time

The aim of this study was to enhance the viability of probiotic strains Pediococcus pentosaceus KID7, Lactobacillus plantarum KII2, Lactobacillus fermentum KLAB6 and Lactobacillus helveticus KII13 in gastrointestinal transit, freeze-drying condition and during storage time by microencapsulation using a combination of alginate, fenugreek gum and locust bean gum. The microcapsules were prepared using various ratio of alginate to fenugreek gum to locust bean gum and tested for its dissolution in colonic fluid. The combination that efficiently dissolved in colonic fluid was selected for co-encapsulation of the probiotic strains and prebiotics to produce synbiotic microcapsules. Further, we observed that the bacteria encapsulated with alginate-fenugreek gum-locust bean gum (AFL) matrix tolerated gastrointestinal condition efficiently compared to non-encapsulated bacteria. The encapsulated bacterial cells retained higher viability than non-encapsulated cells during freeze-drying condition and subsequent storage for 3 months at 4°C. These results show the utility of AFL matrix in microencapsulation of probiotics for use in food industry.     

Microencapsulation by spray drying of nitrogen-fixing bacteria associated with lupin nodules

Plant growth promoting bacteria and nitrogen-fixing bacteria (NFB) used for crop inoculation have important biotechnological potential as a sustainable fertilization tool. However, the main limitation of this technology is the low inoculum survival rate under field conditions. Microencapsulation of bacterial cells in polymer matrices provides a controlled release and greater protection against environmental conditions. In this context, the aim of this study was to isolate and characterize putative NFB associated with lupin nodules and to evaluate their microencapsulation by spray drying. For this purpose, 21 putative NFB were isolated from lupin nodules and characterized (16S rRNA genes). Microencapsulation of bacterial cells by spray drying was studied using a mixture of sodium alginate:maltodextrin at different ratios (0:15, 1:14, 2:13) and concentrations (15 and 30 % solids) as the wall material. The microcapsules were observed under scanning electron microscopy to verify their suitable morphology. Results showed the association between lupin nodules of diverse known NFB and nodule-forming bacteria belonging to Alphaproteobacteria, Betaproteobacteria, Gammaproteobacteria and Bacteroidetes. In microencapsulation assays, the 1:14 ratio of sodium alginate:maltodextrin (15 % solids) showed the highest cell survival rate (79 %), with a microcapsule yield of 27 % and spherical microcapsules of 5–50 µm in diameter. In conclusion, diverse putative NFB genera and nodule-forming bacteria are associated with the nodules of lupine plants grown in soils in southern Chile, and their microencapsulation by spray drying using sodium alginate:maltodextrin represents a scalable process to generate a biofertilizer as an alternative to traditional nitrogen fertilization.     

Microencapsulation of alpha-tocopherol using sodium alginate and its controlled release properties

Response surface methodology (RSM) was used to optimize microencapsulation yield (MY) using three independent variables; the ratio of coating material to core material (w/w, X1), the emulsifier concentration (%, v/v, X2), and the CaCl2 concentration (%, w/v, X3). In the preparation of sodium alginate (SA) microcapsule, the regression model equation for the MY was predicted as follows; MY(%) = 56.02 + 3.64X2 + 3.18X1X2 - 3.74X2(2). The optimal conditions for the SA microcapsule were obtained at the [SA]/[alpha-TP] ratio of 6.6:3.4 (w/w), [emulsifier] of 1.35% (v/v), and [CaCl2] of 4.3% (w/v), and the predicted MY in this condition was of 57.2%. In vitro alpha-TP releasing test of the SA-based microcapsules was performed. The SA microcapsule released 28.8% of alpha-TP when exposed in the simulated gastric fluid (SGF, pH 1.2) for 24 h. In the simulated intestinal fluid (SIF, pH 7.4), the amount of released alpha-TP (81.5%) was significantly greater than that in the SGF. The duration time required for releasing 50 (T50%) and 70% (T70%) of alpha-TP from the SA-microcapsule were calculated to be 3.8 and 12.3 h, respectively. From these results, it was suggested that SA microcapsule would be structurally resistant against acidic environment, and it would rapidly release core material under mild alkali condition.     

Optimization of microencapsulation parameters: Semipermeable microcapsules as a bioartificial pancreas

An improved membrane has been developed for the microencapsulation of islets of Langerhans which protects these cells from the immune system. These requirements were accomplished through the optimization of important microencapsulation parameters and through the improved biocompatibility of a new alginate-poly-l-lysine (PLL)-alginate capsule membrane. Spherical and smooth microcapsules could be formed by utilizing a purer sodium alginate and by keeping the viscosity of the sodium alginate solution above 30 cps. The strength of the capsule membrane was enhanced by increasing the alginate-PLL reaction time as well as the PLL concentration. The permeability of the membrane [4 mum thick, 93% (w/w) water] was a function of the viscosity average molecular weight (Mv) of the PLL (Mv = 4000-4 x 10(5)) used in the encapsulation procedure. Microcapsules prepared with PLL with Mv = 1.7 x 10(4) were the least permeable, being impermeable to normal serum immunoglobulin, albumin, and haemoglobin. The microencapsulation procedure, by protecting transplanted tissue from the components of the immune system, has great clinical potential as a new form of treatment for diseases such as diabetes and liver disease.     

Improved Viability of Microencapsulated Probiotics in a Freeze-Dried Banana Powder During Storage and Under Simulated Gastrointestinal Tract

Freeze-dried banana powder represents an ideal source of nutrients and has not yet been used for probiotic incorporation. In this study, microencapsulation by freeze drying of probiotics Lactobacillus acidophilus and Lactobacillus casei was made using whey protein isolate (WPI), fructooligosaccharides (FOS), and their combination (WPI + FOS) at ratio (1:1). Higher encapsulation yield was found for (WPI + FOS) microspheres (98%). Further, microcapsules of (WPI + FOS) were used to produce a freeze-dried banana powder which was analyzed for bacterial viability under simulated gastrointestinal fluid (SGIF), stability during storage at 4 °C and 25 °C, and chemical and sensory properties. Results revealed that (WPI + FOS) microcapsules significantly increased bacteria stability in the product over 30 days of storage at 4 °C averaging (≥ 8.57 log CFU/g) for L. acidophilus and (≥ 7.61 log CFU/g) for L. Casei as compared to free cells. Bacteria encapsulated in microspheres (WPI + FOS) were not significantly affected by the SGIF, remaining stable up to 7.05 ± 0.1 log CFU/g for L.acidophilus and 5.48 ± 0.1 log CFU/g for L.casei after 90 min of incubation at pH 2 compared to free cells which showed minimal survival. Overall, encapsulated probiotics enriched freeze-dried banana powders received good sensory scores; they can therefore serve as safe probiotics food carriers.

     

Design and Development of Gliclazide Mucoadhesive Microcapsules: In Vitro and In Vivo Evaluation

In this study an attempt was made to prepare mucoadhesive microcapsules of gliclazide using various mucoadhesive polymers designed for oral controlled release. Gliclazide microcapsules were prepared using sodium alginate and mucoadhesive polymer such as sodium carboxymethyl cellulose (sodium CMC), carbopol 934P or hydroxy propylmethyl cellulose (HPMC) by orifice-ionic gelation method. The microcapsules were evaluated for surface morphology and particle shape by scanning electron microscope. Microcapsules were also evaluated for their microencapsulation efficiency, in vitro wash-off mucoadhesion test, in vitro drug release and in vivo study. The microcapsules were discrete, spherical and free flowing. The microencapsulation efficiency was in the range of 65–80% and microcapsules exhibited good mucoadhesive property in the in vitro wash off test. The percentage of microcapsules adhering to tissue at pH 7.4 after 6 h varied from 12–32%, whereas the percentage of microcapsules adhering to tissue at pH 1.2 after 6 h varied from 35–68%. The drug release was also found to be slow and extended for more than 16 h. In vivo testing of the mucoadhesive microcapsules in diabetic albino rats demonstrated significant antidiabetic effect of gliclazide. The hypoglycemic effect obtained by mucoadhesive microcapsules was for more than 16 h whereas gliclazide produced an antidiabetic effect for only 10 h suggesting that mucoadhesive microcapsules are a valuable system for the long term delivery of gliclazide.     

Relationship of Cellular Fatty Acid Composition to Survival of Lactobacillus bulgaricus in Liquid Nitrogen

Concentrated cultures of Lactobacillus bulgaricus were prepared by resuspending cells grown in semisynthetic media in sterile 10% non-fat milk solids. The concentrated cultures were frozen in liquid nitrogen for 24 h. The cell suspensions exhibited decreased viability after storage, and the amount of death varied among the different strains tested. Storage stability of all strains examined was improved by supplementing the growth medium with sodium oleate. Radioisotopes were used to study the fate of sodium oleate with L. bulgaricus NCS1. [1-(14)C]sodium oleate was incorporated solely into the lipid portion of the cells, including both neutral and polar lipids. The fatty acid composition of L. bulgaricus NCS1, NCS2, NCS3, and NCS4 grown with and without sodium oleate was studied. The major fatty acids of strains NCS1, NCS2, and NCS3 grown without sodium oleate were dodecanoic, tetradecanoic, hexadecanoic, hexadecenoic, and octadecenoic acids. In addition to these, strain NCS4 contained C(19) cyclopropane fatty acid. The major fatty acids of all strains grown with sodium oleate were tetradecanoic, hexadecanoic, hexadecenoic, octadecenoic, and C(19) cyclopropane fatty acids. All strains grown in broth containing sodium oleate contained larger amounts of octadecenoic and C(19) cyclopropane fatty acid, and less saturated fatty acids than when grown without sodium oleate. Statistical analyses indicated that C(19) cyclopropane fatty acid was most closely related to stability of the lactobacilli in liquid nitrogen. A negative regression line that was significant at P < 0.001 was obtained when the cellular content of this fatty acid was plotted against death.