<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2340-9894</journal-id>
<journal-title><![CDATA[Ars Pharmaceutica (Internet)]]></journal-title>
<abbrev-journal-title><![CDATA[Ars Pharm]]></abbrev-journal-title>
<issn>2340-9894</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Granada]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2340-98942017000300006</article-id>
<article-id pub-id-type="doi">10.30827/ars.v58i3.6530</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[A simple route for preparation of pH-sensitive hydrogels by using egg white proteins in alginate scaffold for the encapsulation of probiotics]]></article-title>
<article-title xml:lang="es"><![CDATA[Ruta sencilla para la preparación de hidrogeles sensibles al pH mediante el uso de proteínas de clara huevo en soporte de alginato para la encapsulación de probióticos]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jalilpour]]></surname>
<given-names><![CDATA[Younos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Abdollahzade]]></surname>
<given-names><![CDATA[Bahram]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ParviziFard]]></surname>
<given-names><![CDATA[Golnaz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aghazadeh]]></surname>
<given-names><![CDATA[Mohammad]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bialvaei]]></surname>
<given-names><![CDATA[Abed Zahedi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Kafil]]></surname>
<given-names><![CDATA[Hossein Samadi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tabriz University of Medical Sciences Faculty of Medical Sciences ]]></institution>
<addr-line><![CDATA[Tabriz ]]></addr-line>
<country>Iran</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Urmia University Institute of Biotechnology Department of Cellular and Molecular Biotechnology]]></institution>
<addr-line><![CDATA[Urmia ]]></addr-line>
<country>Iran</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Tabriz University of Medical Sciences "&gt;Infectious and Tropical Disease Research Center ]]></institution>
<addr-line><![CDATA[Tabriz ]]></addr-line>
<country>Iran</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Tabriz University of Medical Sciences Biotechnology Research Center ]]></institution>
<addr-line><![CDATA[Tabriz ]]></addr-line>
<country>Iran</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2017</year>
</pub-date>
<volume>58</volume>
<numero>3</numero>
<fpage>127</fpage>
<lpage>136</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2340-98942017000300006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2340-98942017000300006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2340-98942017000300006&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Aims: In the present study, we evaluated the use of egg white proteins in alginate scaffolds and calcium alginate for the formulation of Lactobacillus casei and Lactobacillus acidophilus in the stomach acidic conditions.  Material and Methods: After microorganism&#8217;s encapsulation in egg white proteins in alginate, survival assays and release in different conditions were evaluated. Scanning electron microscope and Fourier-transform infrared spectroscopy were used for analysis.  Results: The results showed the high potential of this type of formulation in protecting the probiotics from stomach acidic conditions that is due to the significant increase in survival of the bacteria. Our study showed that the viability of the L. casei to free L. acidophilus had much less, however, with the encapsulation of the bacteria Egg white proteins in Alginate increased their survival significantly. Specially for the L. casei. Swelling and shrinkage behavior of egg white proteins in alginate capsules in different pH showed that the swelling of the capsule in the distilled water in the neutral terms had more inflation- capacity than similar position in terms of gastric acidity.  Conclusions: The use of egg white proteins-Alginate for encapsulation of probiotics enhanced the stability of these microorganisms in simulated gastric environments adverse conditions.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Objetivos: En el presente trabajo se comparó el uso de proteínas de clara de huevo en soporte de alginato y alginato de calcio para la formulación.  Material y Métodos: Tras la encapsulación de microorganismos en proteínas de clara de huevo en alginato, se evaluaron ensayos de supervivencia y liberación en diferentes condiciones. Para el análisis se han utilizado la microscopio electrónico con escáner y la espectroscopia infrarroja de transformada de Fourier.  Resultados: Los resultados muestran el alto potencial de este tipo de formulación en la protección de los probióticos frente a las condiciones ácidas del estómago, por el aumento significativo en la supervivencia de las bacterias. Nuestro estudio demostró que la viabilidad de L. casei y L. acidophilus era mucho menor, sin embargo, con la encapsulación de las bacterias con proteínas de clara de huevo en alginato aumentaron significativamente su supervivencia especialmente para L. casei. La hinchazón y el comportamiento de contracción de las proteínas de clara de huevo en cápsulas de alginato en diferentes pH mostraron que la hinchazón de la cápsula en el agua destilada en términos neutros tenía más capacidad de inflación que una posición similar en términos de acidez gástrica.  Conclusion: El uso de proteínas de clara de huevo-alginato para la encapsulación de probióticos mejora la estabilidad de estos microorganismos en condiciones adversas simuladas del medio gástrico.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Encapsulation]]></kwd>
<kwd lng="en"><![CDATA[probiotic]]></kwd>
<kwd lng="en"><![CDATA[smart hydrogels]]></kwd>
<kwd lng="en"><![CDATA[Alginate and egg white proteins]]></kwd>
<kwd lng="es"><![CDATA[Encapsulación]]></kwd>
<kwd lng="es"><![CDATA[probióticos]]></kwd>
<kwd lng="es"><![CDATA[hidrogeles inteligentes]]></kwd>
<kwd lng="es"><![CDATA[alginato]]></kwd>
<kwd lng="es"><![CDATA[proteínas de clara de huevo]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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