基于半纤维素双重交联的pH响应性干酪乳杆菌微球构建及性能研究

doi:10.11896/cldb.25050125

Abstract
Figure/Table
References
Related Citation (6)

Download:

Full Text ( PDF ) (10058KB)
Export: BibTeX | EndNote (RIS)

Abstract As a common probiotic, Lactobacillus casei has shown remarkable efficacy in improving intestinal health and boosting immunity. However, its direct oral administration may lead to issues such as bacterial inactivation, safety risks, and uncontrolled dosage. Therefore, there is an urgent need to develop a safe and effective delivery material. In this study, a widely available dietary fiber — hemicellulose derived from corncob — was selected as the raw material. Through graft copolymerization modification, polymer segments primarily composed of polyacrylic acid (PAA) were introduced into its side chains. Using a glutaraldehyde-CaCl₂ composite crosslinking system and the spray-drying method, pH-responsive biomass-based microspheres were successfully prepared. The results show that the diameter of the glutaraldehyde-CaCl₂ composite-crosslinked microspheres (122.01 μm) was significantly larger than that of microspheres crosslinked with glutaraldehyde alone (16.57 μm). The encapsulation efficiency of Lactobacillus casei increased from 86.68% to 92.70%, and the bacterial viability rose from 98.32% to 98.45%. Release beha-vior in simulated gastrointestinal fluids demonstrated that the composite-crosslinked microspheres maintained a survival rate above 60% in simulated gastric fluid, while achieving a release rate of 80% within 30 min in simulated intestinal fluid, demonstrating favorable pH-responsive properties. Characterization results from FTIR and SEM revealed that ionic and covalent bonds were formed between the glutaraldehyde-CaCl₂ compo-site crosslinking system and the modified hemicellulose. This synergistic crosslinking interaction enhanced the structural stability of the microspheres, as well as the encapsulation efficiency and survival rate of the probiotics. This study provides a novel strategy for the development of green and intelligent delivery systems for probiotics.

Key words： hemicellulose Lactobacillus casei spray drying ion crosslinking

Published: Online: 2026-04-16

CLC number:

Q5503

	Service
	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	LIU Jingru
	ZHOU Xuesong
	SHEN Shuzhen

Cite this article:

LIU Jingru,ZHOU Xuesong,SHEN Shuzhen. Construction and Performance of pH-responsive Lactobacillus casei Microspheres Based on Hemicellulose Double Cross-linking[J]. Materials Reports, 2026, 40(7): 25050125-6.

URL:

https://www.mater-rep.com/EN/10.11896/cldb.25050125 OR https://www.mater-rep.com/EN/Y2026/V40/I7/25050125

1 Reque P M, Brandelli A. Trends in Food Science & Technology, 2021, 114, 1.
2 Ma C L. Effect and mechanism of Lactobacillus casei on intestinal flora and lipid metabolism of high-fat diet hamsters. Ph. D. Thesis, Chinese Academy of Agricultural Sciences, 2020 (in Chinese).
马长路. 干酪乳杆菌对高脂膳食仓鼠肠道菌群及脂质代谢的影响与机理研究. 博士学位论文, 中国农业科学院, 2020.
3 Li C, Wang Z X, Xiao H, et al. Advanced Materials, 2024, 36(32), 2310174.
4 Heidarrezaei M, Mauriello G, Shokravi H, et al. Probiotics and Antimicrobial Proteins, 2025, 17(1), 193.
5 Ta L P, Bujna E, Antal O, et al. International Journal of Biological Macromolecules, 2021, 183, 1136.
6 Khoothiam K, Supan N, Uaongcharoen C, et al. LWT-Food Science and Technology, 2025, 215, 117221.
7 Djaenudin, Budianto E, Saepudin E, et al. IOP Conference Series:Earth and Environmental Science, 2020, 483(1), 12043.
8 Chen Y, Wang W, Zhang W, et al. International Journal of Biological Macromolecules, 2023, 242, 124913.
9 Lillo-Pérez S, Guerra-Valle M, Orellana-Palma P, et al. LWT-Food Science and Technology, 2021, 151, 112106.
10 Uhegwu C C, Anumudu C K. Microorganisms, 2025, 13(11), 2521.
11 Babot J D, Argañaraz-Martínez E, Apella M C, et al. Food and Bioprocess Technology, 2023, 16(7), 1478.
12 Meena K K, Taneja N, Ojha A, et al. Annals of Phytomedicine An International Journal, 2023, 12(1), 706.
13 Li M M, Zhan S P, Gong L. Materials Reports, 2020, 34(S1), 535 (in Chinese)
李鸣明, 詹世平, 宫蕾. 材料导报, 2020, 34(S1), 535.
14 Su Y, Zhang B, Sun R, et al. Drug Delivery, 2021, 28(1), 1397.
15 Echave M C, Hernáez-Moya R, Iturriaga L, et al. Expert Opinion on Biological Therapy, 2019, 19(8), 773.
16 Kaval B, Şen F, Batmaz K, et al. European Journal of Life Sciences, 2023, 1, 127.
17 Vadalà R, De Maria L, De Pasquale R, et al. Foods, 2024, 13(13), 2055.
18 Rao J, Lv Z, Chen G, et al. Progress in Polymer Science, 2023, 140, 101675.
19 Ayyoob M, Kim Y J. Polymers, 2018, 10(10), 1132.
20 Liu X, Xie J, Jacquet N, et al. Polymers, 2024, 16(12), 1750.
21 Poletto P, Pereira G N, Monteiro C R M, et al. Process Biochemistry, 2020, 91, 352.
22 Fang J, Zhou X S, Xue C C. Paper Science & Technology, 2012, 31(5), 26 (in Chinese)
方驹, 周雪松, 薛翠翠. 造纸科学与技术, 2012, 31(5), 26.
23 Li X J, Zhang G D. Chinese Journal of Microecology,2023, 35(7), 784 (in Chinese)
李雪君, 张国栋. 中国微生态学杂志, 2023, 35(7), 784.
24 Tarapatzi G, Filidou E, Kandilogiannakis L, et al. Journal of Crohn’s and Colitis, 2022, 16, i191.
25 Karkar B, Şahin S, Yılmaz-Ersan L, et al. Food Science & Nutrition, 2024, 12(9), 6810.
26 Guo H, Zhou Y, Xie Q, et al. Marine Drugs, 2024, 22(3), 124.
27 Nilsang P. Trends in Sciences, 2021, 18(20), 15.
28 Sharma P, Nickerson M T, Korber D R. Cereal Chemistry, 2025, 102(1), 64.
29 Gul O, Dervisoglu M. European Food Science and Engineering, 2020, 1(1), 1.
30 Kong J, Park S S, Ha C S. Materials, 2022, 15(17), 5926.