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海藻酸钠-纳米纤维素凝胶球包埋凝结芽孢杆菌的pH值敏感性变化

沈益诚 丛海花 汪思源 赵勇 马转娥 周威 刘雅婷 孔繁荣

现代食品科技2026,Vol.42Issue(2):21-27,7.
现代食品科技2026,Vol.42Issue(2):21-27,7.DOI:10.13982/j.mfst.1673-9078.2026.2.1619

海藻酸钠-纳米纤维素凝胶球包埋凝结芽孢杆菌的pH值敏感性变化

pH-sensitive Change in the Encapsulation of Bacillus coagulans with Alginate-nanocellulose Gel Bead

沈益诚 1丛海花 2汪思源 3赵勇 4马转娥 5周威 6刘雅婷 3孔繁荣3

作者信息

  • 1. 大连海洋大学食品科学与工程学院,辽宁大连 116023||中科荣耀(苏州)生物科技有限公司,江苏苏州 215152
  • 2. 大连海洋大学食品科学与工程学院,辽宁大连 116023||中科荣耀(苏州)生物科技有限公司,江苏苏州 215152||苏州农业职业技术学院,江苏苏州 215008
  • 3. 苏州农业职业技术学院,江苏苏州 215008
  • 4. 中科荣耀(苏州)生物科技有限公司,江苏苏州 215152
  • 5. 颖乐福(太仓)食品添加剂制造有限公司,江苏太仓 215400
  • 6. 大连海洋大学食品科学与工程学院,辽宁大连 116023
  • 折叠

摘要

Abstract

The tolerance of probiotics delivered to the gastrointestinal tract,characterized by high acidity and the abundant presence of digestive enzymes and bile salts,remains unknown.To this end,investigations were conducted involving the compounding of cellulose nanofibril(CN)and sodium alginate(SA),as well utilizing techniques such as Fourier transform infrared spectroscopy differential scanning calorimetry,Luria-Bertani medium liquid culturing,artificial simulated gastrointestinal liquid digestion method,compatibility testing of embedding materials,evaluation of thermal stability after embedding Bacillus coagulum,analysis of pH changes during liquid culture,and assessment of in vitro digestion characteristics(swelling rate,swelling behavior,and pH sensitivity)in artificial simulated gastrointestinal fluids.The results showed that SA had good compatibility with CN,with the addition of nanocellulose effectively enhancing the thermal stability of the SA-CN-BC structure.The pH value of the embedded B.coagulans exhibited minimal fluctuation in the liquid culture,its pivotal contribution to the sustained release.The highest degree of looseness in the gel sphere network and largest swelling rate of 3 243%were observed at a SA:CN ratio of 1:1.The SA-CN-BC contracted in the simulated gastric fluid and were expanded in the simulated intestinal fluid,indicating notable pH sensitivity.A pH-sensitive alginate gel-nanocellulose hydrogel sphere was successfully prepared in this study for the delivery of probiotics,demonstrating the potential for hydrogels to serve as biocompatible carriers for drug and nutrient delivery.

关键词

纳米纤维素/海藻酸钠/凝结芽孢杆菌/pH值敏感性

Key words

nano-cellulose/sodium alginate/Bacillus coagulans/pH sensitivity

引用本文复制引用

沈益诚,丛海花,汪思源,赵勇,马转娥,周威,刘雅婷,孔繁荣..海藻酸钠-纳米纤维素凝胶球包埋凝结芽孢杆菌的pH值敏感性变化[J].现代食品科技,2026,42(2):21-27,7.

基金项目

国家自然科学基金青年科学基金项目(31701630) (31701630)

中国科学研究院过程工程研究所-百合股份联合培养博士后项目 ()

辽宁省教育厅高等学校基本科研项目面上项目(LJKZ0715) (LJKZ0715)

辽宁省教育厅高等学校基本科研项目面上项目(JYTMS20230504) (JYTMS20230504)

江苏省高校"青蓝工程"中青年学术带头人项目(2024) (2024)

江苏省高职院校教师专业带头人高端研修项目资助(2023GRFX061) (2023GRFX061)

2022年青年教师科研能力提升计划(BS[2022]18) (BS[2022]18)

苏州市乡村振兴软科学重点课题(SN-XCZX-2023-04) (SN-XCZX-2023-04)

校级科研项目(ZQZR202425) (ZQZR202425)

国家藻类产业技术体系岗位科学家项目(CARS-50) (CARS-50)

现代食品科技

1673-9078

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