title: Entrapment of probiotics in water extractable arabinoxylan gels: rheological and microstructural characterization.
abstract: Due to their porous structure, aqueous environment and dietary fiber nature arabinoxylan (AX) gels could have potential applications for colon-specific therapeutic molecule delivery. In addition, prebiotic and health related effects of AX have been previously demonstrated. It has been also reported that cross-linked AX can be degraded by bacteria from the intestinal microbiota. However, AX gels have not been abundantly studied as carrier systems and there is no information available concerning their capability to entrap cells. In this regard, probiotic bacteria such as Bifidobacterium longum have been the focus of intense research activity lately. The objective of this research was to investigate the entrapment of probiotic B. longum in AX gels. AX solution at 2% (w/v) containing B. longum (1 × 10⁷ CFU/cm) formed gels induced by laccase as cross-linking agent. The entrapment of B. longum decreased gel elasticity from 31 to 23 Pa, probably by affecting the physical interactions taking place between WEAX chains. Images of AX gels containing B. longum viewed under a scanning electron microscope show the gel network with the bacterial cells entrapped inside. The microstructure of these gels resembles that of an imperfect honeycomb. The results suggest that AX gels can be potential candidates for the entrapment of probiotics.
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. acampa@ciad.mx.
authors.forename: Adriana
authors.initials: A
authors.lastname: Morales-Ortega
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. ecarvajal@ciad.mx.
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Carvajal-Millan
authors.affiliation: University of Sonora, Rosales y Blvd. Luis D. Colosio, Col. Centro, Hermosillo, Sonora 83000, Mexico. fbrown@guaymas.uson.mx.
authors.forename: Francisco
authors.initials: F
authors.lastname: Brown-Bojorquez
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. arascon@ciad.mx.
authors.forename: Agustín
authors.initials: A
authors.lastname: Rascón-Chu
authors.affiliation: University of Sonora, Rosales y Blvd. Luis D. Colosio, Col. Centro, Hermosillo, Sonora 83000, Mexico. pitorres@guayacan.uson.mx.
authors.forename: Patricia
authors.initials: P
authors.lastname: Torres-Chavez
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. lopezf@ciad.mx.
authors.forename: Yolanda L
authors.initials: YL
authors.lastname: López-Franco
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. jalim@ciad.mx.
authors.forename: Jaime
authors.initials: J
authors.lastname: Lizardi-Mendoza
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. ana.martinez@estudiantes.ciad.mx.
authors.forename: Ana L
authors.initials: AL
authors.lastname: Martínez-López
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. acampa@ciad.mx.
authors.forename: Alma C
authors.initials: AC
authors.lastname: Campa-Mada
mesh_terms: D005782:Gels / Q000737:chemistry*; D055595:Mechanical Phenomena; D008855:Microscopy, Electron, Scanning; D019936:Probiotics / Q000737:chemistry*; D012212:Rheology; D014990:Xylans / Q000737:chemistry*
chemical_list: D005782:Gels; D014990:Xylans; C085118:arabinoxylan