Formulation and Characterization of Gelatin-Based Hydrogels for the Encapsulation of Kluyveromyces lactis -Applications in Packed-Bed Reactors and Probiotics Delivery in Humans

Polymers
Jorge Luis PatarroyoLuis H Reyes

Abstract

One of the main issues when orally administering microorganism-based probiotics is the significant loss of bioactivity as they pass through the gastrointestinal (GI) tract. To overcome these issues, here, we propose to encapsulate the probiotic yeast Kluyveromyces lactis on chemically crosslinked gelatin hydrogels as a means to protect the bioactive agents in different environments. Hydrogels were prepared by the chemical crosslinking of gelatin, which is commercially available and inexpensive. This is crucial to ensure scalability and cost-effectiveness. To explore changes in key physicochemical parameters and their impact on cell viability, we varied the concentration of the crosslinking agent (glutaraldehyde) and the gelatin. The synthesized hydrogels were characterized in terms of morphological, physical-chemical, mechanical, thermal and rheological properties. This comprehensive characterization allowed us to identify critical parameters to facilitate encapsulation and enhance cell survival. Mainly due to pore size in the range of 5-10 μm, sufficient rigidity (breaking forces of about 1 N), low brittleness and structural stability under swelling and relatively high shear conditions, we selected hydrogels with a high concen...Continue Reading

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Citations

Apr 28, 2021·Probiotics and Antimicrobial Proteins·K S YohaC Anandharamakrishnan
Nov 9, 2021·Critical Reviews in Food Science and Nutrition·Yuxing GaoZihao Wei

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Methods Mentioned

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bioreaction
scanning electron microscopy

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