Optimization of 100μm alginate-poly-l-lysine-alginate capsules for intravitreous administration

Santos, Edorta; Orive, Gorka; Calvo, Alfonso; Catena, Raúl; Fernández-Robredo, Patricia; Layana, Alfredo García; Hernández, Rosa Marı́a; Pedraz, José Luís

doi:10.1016/j.jconrel.2011.09.079

Cited by 33 publications

(20 citation statements)

References 35 publications

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“…For instance, taking advantage of flow-focusing technologies, small particles ( 100 mm) have been fabricated to reach difficult targets such as the intravitreous space [35]. Either with flowfocusing systems (a technology whose aim is the production of drops or bubbles by straightforward hydrodynamic means [36]) or with a microfluidic-based electrospray [37], structured capsules with individually incorporated components can be constructed that give investigators the option of encapsulating different molecules and/or cells into spatially separated compartments within the same particle.…”

Section: Current State Of Microencapsulationmentioning

confidence: 99%

Cell encapsulation: technical and clinical advances

Orive

Santos

Poncelet

et al. 2015

Trends in Pharmacological Sciences

158

102

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Section: Current State Of Microencapsulationmentioning

confidence: 99%

Cell encapsulation: technical and clinical advances

Orive

Santos

Poncelet

et al. 2015

Trends in Pharmacological Sciences

158

102

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“…Similar to chitosan, this compound creates a strong network with calcium alginate and strengthens microcapsular membranes (Constantinidis et al, 2007;Krasaekoopt et al, 2004). Furthermore, the formation of multilayered covers of poly L-lysine and alginate was attempted to form multicoated microcapsules (Leick, Kemper, & Rehage, 2011;Orive, Tam, Pedraz, & Halle, 2006;Santos et al, 2012).…”

mentioning

confidence: 99%

PromotingLactobacillus caseiandBifidobacterium adolescentissurvival by microencapsulation with different starches and chitosan and poly L-lysine coatings in ice cream

Zanjani

Ehsani

Tarzi

et al. 2017

J Food Process Preserv

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In this research, microencapsulation of the probiotics Lactobacillus casei ATCC 39392 and Bifidobacterium adolescentis ATCC 15703 was performed using calcium alginate, wheat, rice, and highamylose corn (Hylon VII) starches along with chitosan and poly L-lysine coatings. The effect of microencapsulation on the survival and sensory properties of ice cream over 100 days at 230 8C was evaluated. Scanning electron and optical microscopy were employed to measure capsule size and morphology. The results suggested that the survival of probiotics is increased by microencapsulation. Coating the capsules with chitosan and poly L-lysine led to enhanced bacterial viability and an increase in the size of microcapsules. Among different starches, Hylon starch enhanced the survival of probiotics at low temperatures the most. Furthermore, the addition of probiotics in free and encapsulated states did not have a significant effect on the sensory properties, or pH levels of the final product during storage (p > .05). Practical applicationsMicroencapsulation using various hydrocolloids is a commonly used method for enhancing probiotic survival in ice cream during the frozen storage. This study indicates that the microencapsulation of probiotics can enhance probiotic survival in ice cream after 100 days of storage at 230 8C. Chitosan and poly L-lysine coatings significantly improved the survival of encapsulated probiotics during the storage of ice cream. This improvement is attributed to the role of Hylon starch in creating more integrated microcapsule structure. Moreover, sensory evaluation of ice cream revealed that inoculation with the probiotic culture, in either the encapsulated or the free-state, had no significant effect on texture, color, flavor, taste, or general sensory characterization of ice cream during the storage period at 230 8C (p > .05).

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“…These small microcapsules produced by flow focusing have shown their capability to reach difficult targets so far, such as those related with protein delivery to the intravitreous space of rats [12]. Moreover, they can play an important role in the continuous production of antibiotics and other therapeutic molecules, the development of synthetic organs, bone regeneration, or the treatment of neurodegenerative diseases [13][14][15].…”

Section: Resultsmentioning

confidence: 99%

Massive, Generic, and Controlled Microencapsulation by Flow Focusing: Some Physicochemical Aspects and New Applications

et al. 2015

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Massive, nearly monodisperse, true microencapsulation of a wide variety of active ingredients within biocompatible shells can be achieved using flow focusing at moderate-high Reynolds numbers, a paradigmatic tool for highly controlled flow chemistry processes whose flexibility and physical aspects are briefly illustrated here. We show that the natural, regular capillary breakup of a laminar high-speed microjet produced by gentle mechanical means alone allows the production of true microcapsules with controlled dimensions. The process versatility is shown in a variety of examples including encapsulation of different materials as proteins and/or microorganisms in biocompatible polymers as poly-L-glutamic acid (PLGA). Microcapsules produced show nearly homogeneous size, well-centered core, and their size and structure are well predicted by simple theoretical models.

show abstract

Optimization of 100μm alginate-poly-l-lysine-alginate capsules for intravitreous administration

Cited by 33 publications

References 35 publications

Cell encapsulation: technical and clinical advances

Cell encapsulation: technical and clinical advances

PromotingLactobacillus caseiandBifidobacterium adolescentissurvival by microencapsulation with different starches and chitosan and poly L-lysine coatings in ice cream

Massive, Generic, and Controlled Microencapsulation by Flow Focusing: Some Physicochemical Aspects and New Applications

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