Formulation Optimization and Evaluation of Probiotic Lactobacillus sporogenes-Loaded Sodium Alginate with Carboxymethyl Cellulose Mucoadhesive Beads Using Design Expert Software | Zendy

Himanshu K. Solanki | Zendy; Dushyant A. Shah | Zendy

Open Access

Formulation Optimization and Evaluation of Probiotic Lactobacillus sporogenes-Loaded Sodium Alginate with Carboxymethyl Cellulose Mucoadhesive Beads Using Design Expert Software

Author(s) -

Himanshu K. Solanki,

Dushyant A. Shah

Publication year - 2016

Publication title -

journal of food processing

Language(s) - English

Resource type - Journals

eISSN - 2356-7384

pISSN - 2314-839X

DOI - 10.1155/2016/6041671

Subject(s) - carboxymethyl cellulose , mucoadhesion , probiotic , lactobacillus , clostridium sporogenes , chemistry , food science , chromatography , nuclear chemistry , sodium , fermentation , biology , drug carrier , organic chemistry , drug delivery , bacteria , clostridium , genetics

The present study deals with the formulation optimization of sodium carboxymethyl cellulose-alginate mucoadhesive beads containing probiotic Lactobacillus sporogenes through ionotropic gelation using 32 factorial design. The effect of sodium carboxymethyl cellulose-alginate concentration on the probiotic entrapment efficiency (PEE, %), viability in simulated gastric fluid (log CFU/g), and mucoadhesion over 8 hr (%) was optimized. The optimized beads containing probiotic Lactobacillus sporogenes showed entrapment efficiency of 93.7±1.97%, viability of probiotic in simulated gastric fluid (log CFU/g) of 9.34, mucoadhesion of 71.75±1.38%, and mean diameter of 1.21±0.11 mm. The beads were also characterized by SEM, FTIR, and XRD. The swelling and degradation of these beads were influenced by pH of the test medium. Finally, stability tests performed at room temperature (25~28°C) highlighted a bacterial viability of about 91% and 86% after 1 and 2 months, respectively. The advantageous properties of probiotic Lactobacillus sporogenes-loaded mucoadhesive beads make them suitable for incorporation in functional food and/or pharmaceutical products

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