Micromolecular sugar/hyaluronic acid/calcium ion crosslinked polysaccharide gel bead and preparation method thereof

A technology of calcium ion cross-linking and hyaluronic acid, which is applied in the field of popping beads to achieve the effect of improving the survival rate of freeze-drying

Pending Publication Date: 2021-12-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Inspired by the protection of microbial biofilms on bacteria, hyaluronic acid can be compounded with calcium ion cross-linked polysaccharides to protect probiotics, but has not yet been studied

Method used

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  • Micromolecular sugar/hyaluronic acid/calcium ion crosslinked polysaccharide gel bead and preparation method thereof
  • Micromolecular sugar/hyaluronic acid/calcium ion crosslinked polysaccharide gel bead and preparation method thereof
  • Micromolecular sugar/hyaluronic acid/calcium ion crosslinked polysaccharide gel bead and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Configure liquid medium, solid medium, 0.85% saline, and use an autoclave to sterilize at 115°C for 20 minutes together with other utensil materials;

[0038] (2) Take the frozen Lactobacillus rhamnosus LGG and inoculate it in a liquid medium for anaerobic culture for 24 hours, and centrifuge (4°C, 3500g, 10 minutes) to wash twice to make a bacterial suspension;

[0039] (3) Weigh trehalose in deionized water at a concentration of 5% (w / v), and stir until completely dissolved;

[0040] (4) Weigh 1,000,000 Da of hyaluronic acid into the solution of step (3) at a concentration of 0.5% (w / v), and stir until completely dissolved;

[0041] (5) Weigh sodium alginate in the solution of step (4), the concentration is 1.0% (w / v), stir until completely dissolved and degas;

[0042] (6) Weigh calcium chloride in deionized water with a concentration of 1.9% (w / v), and stir until completely dissolved;

[0043] (7) Get step (2) bacterium suspension and add the core material liq...

Embodiment 2

[0047] (1) Configure liquid medium, solid medium, 0.85% saline, and use an autoclave to sterilize at 115°C for 20 minutes together with other utensil materials;

[0048] (2) Take the frozen Lactobacillus rhamnosus LGG and inoculate it in a liquid medium for anaerobic culture for 24 hours, and centrifuge (4°C, 3500g, 10 minutes) to wash twice to make a bacterial suspension;

[0049] (3) Weigh trehalose in deionized water at a concentration of 5% (w / v), and stir until completely dissolved;

[0050] (4) Weigh 300,000 Da of hyaluronic acid in the solution of step (3) at a concentration of 0.5% (w / v), and stir until completely dissolved;

[0051] (5) Weigh sodium alginate in the solution of step (4), the concentration is 1.0% (w / v), stir until completely dissolved and degas;

[0052] (6) Weigh calcium chloride in deionized water with a concentration of 1.9% (w / v), and stir until completely dissolved;

[0053] (7) Get step (2) bacterium suspension and add the core material liquid ...

Embodiment 3

[0057] (1) Configure liquid medium, solid medium, 0.85% saline, and use an autoclave to sterilize at 115°C for 20 minutes together with other utensil materials;

[0058] (2) Take the frozen Lactobacillus rhamnosus LGG and inoculate it in a liquid medium for anaerobic culture for 24 hours, and centrifuge (4°C, 3500g, 10 minutes) to wash twice to make a bacterial suspension;

[0059] (3) Weigh trehalose in deionized water at a concentration of 2% (w / v), and stir until completely dissolved;

[0060] (4) Weigh 300,000 Da of hyaluronic acid in the solution of step (3) at a concentration of 0.5% (w / v), and stir until completely dissolved;

[0061] (5) Weigh sodium alginate in the solution of step (4), the concentration is 1.0% (w / v), stir until completely dissolved and degas;

[0062] (6) Weigh calcium chloride in deionized water with a concentration of 1.9% (w / v), and stir until completely dissolved;

[0063] (7) Get step (2) bacterium suspension and add the core material liquid ...

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Abstract

The invention discloses a micromolecular sugar / hyaluronic acid / calcium ion crosslinked polysaccharide gel bead and a preparation method thereof. The micromolecular sugar / hyaluronic acid / calcium ion crosslinked polysaccharide gel bead comprises the following components: micromolecular sugar, hyaluronic acid, calcium ions and polysaccharide. According to the finished product and the preparation method provided by the invention, the micromolecular sugar, hyaluronic acid with different molecular weights and calcium ion crosslinked polysaccharide are used as wall materials, and the gel bead loaded with probiotics is formed by adopting an extrusion method. The system can obviously improve the freeze-drying survival rate of probiotics, the survival rate during storage and the survival rate of gastrointestinal digestion.

Description

technical field [0001] The invention relates to the field of popping beads production, in particular to a small molecular sugar / hyaluronic acid / calcium ion cross-linked polysaccharide gel beads and a preparation method thereof. Background technique [0002] Probiotics refer to live microorganisms that have many health benefits for the host through ingestion of a certain amount, and have many benefits for the human body such as alleviating lactose intolerance, enhancing immunity, and resisting gastrointestinal infections. Probiotics can only exert the above effects if they colonize the human intestinal mucosa in sufficient numbers. The preparation of probiotic products mostly adopts freeze-drying method. At present, it is facing the problem of easy inactivation during freeze-drying process, storage period and gastrointestinal digestion process. [0003] The microencapsulation of probiotics is to provide additional protection for probiotics by embedding probiotics in the wal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/135A23L29/30A23L29/00A23P10/30
CPCA23L33/135A23L29/30A23L29/015A23P10/30A23V2002/00A23V2200/3204A23V2250/1578A23V2250/636A23V2250/61A23V2250/606A23V2250/612A23V2250/618A23V2250/5072A23V2250/5036A23V2250/5026
Inventor 钟芳袁永凯刘飞陈茂深徐菲菲
Owner JIANGNAN UNIV
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