Viability and delivery of immobilised Lactobacillus reuteri DPC16 within calcium alginate gel systems during sequential passage through simulated gastrointestinal fluids

2011 ◽  
Vol 2 (2) ◽  
pp. 129-138 ◽  
Author(s):  
Q. Zhao ◽  
S. Lee ◽  
A. Mutukumira ◽  
I. Maddox ◽  
Q. Shu
Keyword(s):  
Calcium Alginate ◽  
Lactobacillus Reuteri ◽  
Skim Milk ◽  
Alginate Beads ◽  
Simulated Gastric Fluid ◽  
Gi Tract ◽  
Calcium Alginate Beads ◽  
Alginate Gel ◽  
Alginate Concentration ◽  
Calcium Alginate Gel

The objective of the study was to design and produce calcium alginate beads that can deliver immobilised Lactobacillus reuteri DPC16 to a target site of the colon in the gastrointestinal (GI) tract. In this study, several factors that might affect the effectiveness of calcium alginate gel beads entrapping L. reuteri DPC16 cells were investigated. An in vitro GI tract model was used to simulate the pH variation and the existence of enzymes. Firstly, by varying the concentration of alginate at a constant concentration of CaCl2 the survival of immobilised DPC16 cells in simulated gastric fluid (SGF) was observed; secondly, the physical stability of calcium alginate beads containing skim milk during sequential incubation in the GI fluids was observed using optimal concentrations of alginate; finally, the survival of DPC16 cells immobilised within alginate beads containing skim milk were compared when the beads were incubated for different times during sequential exposure to the simulated fluids. The results demonstrated that non-encapsulated DPC16 cells were sensitive to an acidic environment, and no viable cells were detected after 90 min exposure in SGF (pH 1.2). With the protection of calcium alginate gel, the survival rate of immobilised DPC16 cells was slightly improved. An alginate concentration of 4% (w/v) was the most effective of those tested, but due to the irregular shape it formed, an alginate concentration of 3% (w/v) was used in further investigations. When skim milk (8% (w/v)) was added to the alginate solution, the cell survival was improved markedly. The optimal concentration of calcium chloride was 0.3 M, because the beads maintained their integrity in SGF and simulated intestinal fluid while disintegrating in simulated colonic fluid. The beads made from 3% alginate, 8% skim milk and 0.3 M CaCl2 proved to be an effective delivery and release system for DPC16 cells.

Nitrification and Autotrophic Denitrification in Calcium Alginate Beads

1987 ◽  
Vol 19 (1-2) ◽  
pp. 175-182 ◽  
Author(s):  
Z. Lewandowski ◽  
R. Bakke ◽  
W. G. Characklis
Keyword(s):  
Calcium Carbonate ◽  
Calcium Ions ◽  
Continuous Flow ◽  
Calcium Alginate ◽  
Microbial Respiration ◽  
Flow System ◽  
Alginate Beads ◽  
Alginate Gel ◽  
Gel Beads ◽  
Calcium Alginate Gel

Immobilization of nitrifiers and autotrophic denitrifiers (Thiobacillus denitrificans) within calcium alginate gel was demonstrated. Calcium carbonate reagent was immobilized along with bacteria as the stabilizing agent. Protons released as a result of microbial respiration reacted with calcium carbonate producing calcium ions which internally stabilized the calcium alginate gel. The microbially active gel beads were mechanically stable and active for three months in a continuous flow system without addition of calcium.

scholarly journals Changes in the Physical Properties of Calcium Alginate Gel Beads under a Wide Range of Gelation Temperature Conditions

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 180 ◽  
Author(s):  
Chungeun Jeong ◽  
Seonghui Kim ◽  
Chanmin Lee ◽  
Suengmok Cho ◽  
Seon-Bong Kim
Keyword(s):  
Physical Properties ◽  
Internal Structure ◽  
Calcium Alginate ◽  
Rupture Strength ◽  
Gelation Time ◽  
Gelation Temperature ◽  
Alginate Gel ◽  
Wide Range ◽  
Alginate Concentration ◽  
Calcium Alginate Gel

Until now, most studies using calcium alginate gel (CAG) have been conducted primarily at room temperature (20 °C) without considering gelation temperature. Moreover, the effects of gelation temperature on the physical properties of CAG beads have not been studied in detail. We aimed to study the effect of gelation temperature on the physical properties (diameter, sphericity, and rupture strength) of CAG beads. Response surface methodology was used in this study. The independent variables were sodium alginate concentration (X1, 1.2–3.6%, w/v), calcium lactate concentration (X2, 0.5−4.5%, w/v), gelation temperature (X3, 5–85 °C), and gelation time (X4, 6–30 min). Diameter (Y1, mm), sphericity (Y2, %), and rupture strength (Y3, kPa) were selected as the dependent variables. A decrease in gelation temperature increased the diameter, sphericity and rupture strength of the CAG beads. Additionally, the CAG beads prepared at 5 °C exhibited the highest rupture strength (3976 kPa), lowest calcium content (1.670 mg/g wet), and a regular internal structure. These results indicate that decreasing the gelation temperature slows the calcium diffusion rate in CAG beads, yielding a more regular internal structure and increasing the rupture strength of the beads.

scholarly journals Investigating the Unexpected Behavior for the Release Kinetics of Brilliant Blue Encapsulated into Calcium Alginate Beads

2009 ◽  
Vol 12 (1) ◽  
pp. 69 ◽  
Author(s):  
Magdy M. Elnashar ◽  
Mohamed A. Yassin ◽  
Abou El-Fetouh Abdel Moneim ◽  
Elsayed M. Abdel Bary
Keyword(s):  
Calcium Alginate ◽  
Release Kinetics ◽  
Alginate Beads ◽  
Brilliant Blue ◽  
Unusual Behavior ◽  
Calcium Alginate Beads ◽  
Alginate Concentration ◽  
Optimum Formulation ◽  
Kinetics Of ◽  
Unexpected Behavior

This work is focused on investigating the unexpected behavior for the release kinetics of brilliant blue (BB) encapsulated into calcium alginate beads. By increasing the alginate concentration from 1-3% (w/v), the release of BB over time was found to follow two different behaviors. For the first two hours, the order was 1% > 2% > 3%, after which it was as follow: 1% > 3% > 2%. The unanticipated increase in BB release using 3% (w/v) alginate beads after two hours over that of 2% (w/v) alginate was examined by the swelling and bursting tests. The results were showing clear evidences by data and image the unusual behavior of 3% (w/v) alginate beads at two hours of swelling. This unexpected behavior for the 3% (w/v) alginate beads might be due to the higher osmotic pressure inside the beads. Overall, 2% (w/v) calcium alginate beads were considered to be the optimum formulation showing an excellent carrier for targeting drugs to the intestine, where the swelling of the beads were 60 % in the acidic medium, it was 5000 % in the alkaline medium.

scholarly journals Alginate-pomegranate peels' polyphenols beads: effects of formulation parameters on loading efficiency

2014 ◽  
Vol 50 (4) ◽  
pp. 741-748 ◽  
Author(s):  
Wissam Zam ◽  
Ghada Bashour ◽  
Wassim Abdelwahed ◽  
Warid Khayata
Keyword(s):  
Sodium Alginate ◽  
Calcium Chloride ◽  
Calcium Alginate ◽  
Chloride Concentration ◽  
Natural Antioxidants ◽  
Alginate Beads ◽  
Food Supplementation ◽  
Calcium Alginate Beads ◽  
Loading Efficiency ◽  
Alginate Concentration

Calcium alginate beads containing pomegranate peels' polyphenol extract were encapsulated by ionic gelation method. The effects of various formulation factors (sodium alginate concentration, calcium chloride concentration, calcium chloride exposure time, gelling bath time maintaining, and extract concentration) on the efficiency of extract loading were investigated. The formulation containing an extract of 1 g pomegranate peels in 100 mL distilled water encapsulated with 3 % of sodium alginate cured in 0.05 M calcium chloride for 20 minutes and kept in a gelling bath for 15 minutes was chosen as the best formula regarding the loading efficiency. These optimized conditions allowed the encapsulation of 43.90% of total extracted polyphenols and 46.34 % of total extracted proanthocyanidins. Microencapsulation of pomegranate peels' extract in calcium alginate beads is a promising technique for pharmaceutical and food supplementation with natural antioxidants.

A Dual Sensor for Biogenic Amines and Oxygen Based on Genipin Immobilized in Edible Calcium Alginate Gel Beads

2020 ◽  
Author(s):  
Ian Mallov ◽  
Fiona Jeeva ◽  
Chris Caputo
Keyword(s):  
Biogenic Amines ◽  
Calcium Alginate ◽  
Alginate Beads ◽  
Colorimetric Sensing ◽  
Naturally Occurring ◽  
Gel Beads ◽  
Dual Sensor ◽  
Calcium Alginate Gel ◽  
Toxic Food

Food is often wasted due to real or perceived concerns about preservation and shelf life. Thus, precise, accurate and consumer-friendly methods of indicating whether food is safe for consumers are drawing great interest. The colorimetric sensing of biogenic amines released as food degrades is a potential way of determining the quality of the food. Herein, we report the use of genipin, a naturally occurring iridoid, as a dual colorimetric sensor for both oxygen and biogenic amines. Immobilization of genipin in edible calcium alginate beads demonstrates that it is a capable sensor for amine vapors and can be immobilized in a non-toxic, food-friendly matrix.

Immobilization of glucose oxidase within calcium alginate gel capsules

2001 ◽  
Vol 36 (7) ◽  
pp. 601-606 ◽  
Author(s):  
A Blandino ◽  
M Macı́as ◽  
D Cantero
Keyword(s):  
Glucose Oxidase ◽  
Calcium Alginate ◽  
Alginate Gel ◽  
Calcium Alginate Gel
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