The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet.
The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet.
复制标题
细菌对微流体生成的水滴稳定性的影响。
DOI：
10.3390/mi13122067
复制
发表时间：
2022-11-25
期刊：
影响因子：
3.4
通讯作者：
Gkatzionis, Konstantinos
中科院分区：
文献类型：
--
作者：
Isa, Nur Suaidah Mohd;El Kadri, Hani;Vigolo, Daniele;Gkatzionis, Konstantinos
乳液液滴中的微囊泡对于需要形成高度稳定乳液的食物等各种应用都有很大的潜力。细菌 - 乳液相互作用会影响细菌的生理状态，而细菌细胞特性（例如表面活性特性和代谢活性）可能会影响乳液稳定性。在这项研究中，对两个不同细菌物种的生存能力和生长（革兰氏阴性大肠杆菌）和革兰氏阳性乳酸乳杆菌帕拉基西（paracasei）封装在油中（W/O）液滴或浮游生物细胞中，并确定其对液滴稳定性的作用。通过使用流动流动的微流体装置来确保产生高度单分散的液滴，可以实现带有生长培养基或水的液滴中细菌的微囊性。在存储5天内监测带有液滴的稳定性。荧光显微镜用于观察细菌生长行为。封装的细胞显示出与浮游细胞不同的生长。封装的大肠杆菌最初生长得更快，随后生存能力下降，而封装的L. paracasei在整个储存过程中的逐渐增长缓慢。细菌的存在提高了液滴稳定性，并且由于对界面的高亲和力，发现了更高数量的死细胞可提供更好的稳定性。液滴的稳定性也取决于物种，大肠杆菌提供了更好的稳定性，与乳酸乳杆菌相比。
Microencapsulation in emulsion droplets has great potential for various applications such as food which require formation of highly stable emulsions. Bacterial-emulsion interactions affect the physiological status of bacteria while bacterial cell characteristics such as surface-active properties and metabolic activity can affect emulsion stability. In this study, the viability and growth of two different bacterial species, Gram-negative Escherichia coli and Gram-positive Lactobacillus paracasei, encapsulated in water-in-oil (W/O) droplets or as planktonic cells, were monitored and their effect on droplet stability was determined. Microencapsulation of bacteria in W/O droplets with growth media or water was achieved by using a flow-focusing microfluidic device to ensure the production of highly monodispersed droplets. Stability of W/O droplets was monitored during 5 days of storage. Fluorescence microscopy was used to observe bacterial growth behaviour. Encapsulated cells showed different growth to planktonic cells. Encapsulated E. coli grew faster initially followed by a decline in viability while encapsulated L. paracasei showed a slow gradual growth throughout storage. The presence of bacteria increased droplet stability and a higher number of dead cells was found to provide better stability due to high affinity towards the interface. The stability of the droplets is also species dependent, with E. coli providing better stability as compared to Lactobacillus paracasei.
登录
查看更多内容
影响因子：
8.1
作者：
Firoozmand, Hassan;Rousseau, Derick
通讯作者：
Rousseau, Derick
影响因子：
--
作者：
Miles, AA;Misra, SS;Irwin, JO
通讯作者：
Irwin, JO
影响因子：
8.1
作者：
Devanthi, Putu Virgina Partha;El Kadri, Hani;Gkatzionis, Konstantinos
通讯作者：
Gkatzionis, Konstantinos
影响因子：
16.6
作者：
Boedicker, James Q.;Vincent, Meghan E.;Ismagilov, Rustem F.
通讯作者：
Ismagilov, Rustem F.
影响因子：
5
作者：
Barlow, Jacob;Gozzi, Kevin;Kelley, Chase P.;Geilich, Benjamin M.;Webster, Thomas J.;Chai, Yunrong;Sridhar, Srinivas;van de Ven, Anne L.
通讯作者：
van de Ven, Anne L.