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Oral Delivery of Probiotics Using pH-Sensitive Phthalyl Inulin Tablets
Whee-Soo Kim1, Chong-Su Cho1, Liang Hong1
1Department of Agricultural Biotechnology and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.
New phthalyl inulin (PI) tablets protect probiotics from stomach acid, enhancing survival. Higher compression forces improved probiotic viability in simulated gastric fluid, demonstrating PI
Area of Science:
- Microbiology
- Pharmaceutical Sciences
- Biomaterials Science
Background:
- Probiotics exhibit poor survival in the stomach due to low pH and enzymes.
- Effective oral delivery requires formulations that protect probiotics from gastric acidity.
- Developing protective delivery systems is crucial for probiotic efficacy.
Purpose of the Study:
- To develop pH-sensitive phthalyl inulin (PI) tablets for probiotic oral delivery.
- To investigate the impact of compression force on probiotic viability and tablet properties.
- To evaluate the protective effects of PI against gastric conditions.
Main Methods:
- Formulation of PI tablets with probiotics under varying compression forces.
- Assessment of probiotic viability, disintegration time, and release kinetics in simulated gastric and intestinal fluids.
- Evaluation of tablet swelling and probiotic stability after 6 months of refrigeration.
Main Results:
- Phthalyl inulin (PI) tablets demonstrated pH-sensitive properties, protecting probiotics in simulated gastric fluid.
- Higher compression forces correlated with increased probiotic viability in acidic conditions.
- PI tablets exhibited rapid probiotic release in simulated intestinal fluid due to pH sensitivity.
- Probiotic viability was maintained in PI formulations after 6 months of refrigeration.
Conclusions:
- Phthalyl inulin (PI) is a promising pH-sensitive material for oral probiotic delivery.
- Tablet compression force influences probiotic survival and release characteristics.
- PI-based tablets offer enhanced protection against gastric acidity, improving probiotic viability.
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