Vinceković Marko, Maslov Bandić Luna, Oštarić Fabijan, Kiš Marta, Zdolec Nevijo, Marić Ivan, Šegota Suzana, Zelić Hana, Mikulec Nataša
Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia.
Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia.
Gels. 2025 Jan 3;11(1):34. doi: 10.3390/gels11010034.
Encapsulation in alginate hydrogel microspheres is an effective method for protecting and improving the survival of lactic acid bacteria in different environments. This research aims to expand the knowledge about the structure/property relationship of calcium alginate microspheres loaded with a mixture of autochthonous probiotic bacteria ( and ). A novel hydrogel formulation (FORMLAB) was prepared by ionic gelation and the molecular interactions between the FORMLAB constituents, surface morphology, structure, swelling degree, and release profile were characterized. The simultaneous encapsulation of two bacterial cultures in the same compartment does not diminish their viability. The binding of calcium ions to bacterial cells creates favorable conditions for the propagation of the encapsulated bacteria. The molecular interactions between the FORMLAB constituents are complex, involving mainly hydrogen bonds and electrostatic interactions. With a very high degree of swelling followed by low crosslinking, the surface of the microspheres covered with bacterial cells and diffusion through the hydrogel matrix allow for the delivery of probiotics at the right time. The findings suggest that bacterial cells are efficiently delivered from calcium alginate microspheres, offering promising applications in the development of functional foods, especially in cheese production.
将乳酸菌包封在海藻酸盐水凝胶微球中是一种在不同环境下保护和提高乳酸菌存活率的有效方法。本研究旨在拓展关于负载本地益生菌混合物（和）的海藻酸钙微球结构/性质关系的知识。通过离子凝胶化制备了一种新型水凝胶配方（FORMLAB），并对FORMLAB成分之间的分子相互作用、表面形态、结构、溶胀度和释放曲线进行了表征。将两种细菌培养物同时包封在同一隔室中不会降低它们的活力。钙离子与细菌细胞的结合为包封细菌的繁殖创造了有利条件。FORMLAB成分之间的分子相互作用很复杂，主要涉及氢键和静电相互作用。微球表面覆盖着细菌细胞，具有非常高的溶胀度，随后交联度较低，通过水凝胶基质的扩散使得益生菌能够在合适的时间释放。研究结果表明，细菌细胞能从海藻酸钙微球中有效释放，在功能性食品开发，尤其是奶酪生产中具有广阔的应用前景。
