Vpliv stabilizatorjev na preživetje bakterij rodu Staphylococcus v nanovlaknih

Curk, Blaž (author), Zupančič, Špela (mentor), Grilc, Nina Katarina (comentor)

Parodontalna bolezen je široko razširjena bolezen, za katero je značilna disbioza ustnega biofilma. Dostava probiotikov, izoliranih iz ustne votline, predstavlja nov inovativen način zdravljenja te bolezni. Le-ti morajo biti za učinkovito kolonizacijo obzobnih tkiv dostavljeni na primeren način, za kar nanovlakna kot dostavni sistem predstavljajo potencialno rešitev. Namen te magistrske naloge je bila izdelava nanovlaken z vgrajenim potencialno probiotičnim sevom 27.3.J rodu Staphylococcus in izbranim stabilizatorjem, tako da je med postopkom vgradnje in časom shranjevanja čim bolj ohranjena živost izbranega seva. Z elektrostatskim sukanjem smo v polietilenoksidna (PEO) nanovlakna brez in z dodatkom izbranih stabilizatorjev (saharoze, manitola, glicerola, glukoze, maltodekstrina in sorbitola) vgradili bakterije seva 27.3.J. Statistično pomembno izboljšanje preživetja bakterij v nanovlaknih smo dosegli z dodatkom glukoze. Ta se je izkazala kot najboljši stabilizator tudi med časom shranjevanja, saj je izboljšala živost bakterij v primerjavi s kontrolo brez stabilizatorja. Pri shranjevanju se je poleg glukoze v manjši meri izkazal tudi manitol, pri katerem smo tudi opazili boljšo živost v primerjavi s kontrolo. Primerjali smo tudi preživetje izbranega seva v nanovlaknih in liofilizatih takoj po njihovi izdelavi in po mesecu shranjevanja. Ugotovili smo, da je bilo preživetje bakterij seva 27.3.J boljše pri procesu elektrostatskega sukanja v primerjavi z liofilizacijo, medtem ko so bakterije bolje preživele mesec shranjevanja v liofilizatu kot v nanovlaknih. Shranjevanje bakterij pri različnih temperaturah pa je razkrilo, da je živost probiotika veliko boljša pri temperaturi 4 ˚C v primerjavi s sobno temperaturo. Rezultati magistrske naloge predstavljajo pregled vplivov različnih stabilizatorjev, izbire samega procesa in pogojev shranjevanja na preživetje seva 27.4.J v nanovlaknih in liofilizatih. Le-ti so ključni za boljše načrtovanje dostavnih sistemov s probiotiki in s tem bolj učinkovito zdravljenje.

• Language: Slovenian
• Keywords: elektrostatsko sukanje, liofilizacija, nanovlakna, probiotiki, parodontitis, stabilizatorji
• Work type: Master's thesis/paper
• Organization: FFA - Faculty of Pharmacy
• Year: 2023
• PID: 20.500.12556/RUL-151501
• Publication date in RUL: 07.10.2023

Secondary language

• Language: English
• Title: Effect of stabilisers on viability of Staphylococcus bacteria in nanofibers

Abstract

Periodontal disease is a widespread disease characterized by dysbiosis of the oral biofilm. Local delivery of probiotics isolated from the oral cavity represents a new innovative way of treating this disease. For effective colonization of periodontal tissues, probiotics must be delivered in an appropriate manner and nanofibers represent a promising delivery system for this application. The purpose of this master's thesis was the production of nanofibers with incorporated bacteria of the potentially probiotic strain 27.3.J of the genus Staphylococcus and a selected stabilizer in to optimally preserve the viability of the selected strain during the incorporation process and storage. Bacteria from strain 27.3.J were incorporated in poly(ethylene oxide) (PEO) nanofibers by electrospinning without and with the addition of selected stabilizers (sucrose, mannitol, glycerol, glucose, maltodextrin and sorbitol). A statistically significant improvement in the survival of bacteria in nanofibers was achieved with the addition of glucose. This proved to be the best stabilizer even during storage time, where it improved bacterial survival compared to the control without stabilizers. Aside from glucose, mannitol also showed better viability preservation compared to the control, but to a lesser extent. We also compared the survival of the selected strain in nanofibers and lyophilizates immediately after their production and after a month of storage. We found that the survival of bacteria of the strain 27.3.J was better during the electrospinning process compared to lyophilization, while bacteria in lyophilizates survived the month of storage better than bacteria in nanofibers. The storage alone showed that the probiotic viability is much better at a temperature of 4 °C compared to room temperature. The results of the master's thesis represent an overview of the effects of various stabilizers, temperature and the choice of the process itself on the survival of strain 27.3.J during the process of their incorporation into delivery systems and their storage. The results are beneficial for better future design of probiotic delivery systems and thus more effective treatment.

• Keywords: electrospinning, lyophilization, nanofibers, probiotics, periodontitis, stabilizers