Association of Lactobacillus crispatus with fructo-oligosaccharides and ascorbic acid in hydroxypropyl methylcellulose vaginal insert

作者：Vitali Beatrice; Abruzzo Angela^*; Parolin Carola; Palomino Rogers Alberto Nahui; Dalena Francesco; Bigucci Federica; Cerchiara Teresa; Luppi Barbara

来源：Carbohydrate Polymers, 2016, 136: 1161-1169.

DOI：10.1016/j.carbpol.2015.10.035

• Lactobacillus crispatus
• Fructo-oligosaccharide
• Ascorbic acid
• In situ gelling inserts
• Mucoadhesion
• Vaginal release

The aim of this work was to develop a synbiotic vaginal insert containing the probiotic strain Lactobacillus crispatus BC5, the prebiotic substrate fructo-oligosaccharide and the antioxidant agent ascorbic acid, for the prophylaxis and therapy of vaginal infections. Mucoadhesive in situ gelling vaginal inserts based on hydroxypropyl methylcellulose were prepared by freeze-drying, stored at +2-8 degrees C for 90 days and characterized in terms of technological and functional properties. Complete survival of L. crispatus BC5 was found immediately after insert preparation (96.08%) as well as after 90 days of storage (95.82%) in the vaginal inserts containing fructo-oligosaccharide, ascorbic acid and skimmed milk. Synbiotic inserts showed improved mucoadhesion ability (from three- to five-fold) with respect to a standard formulation based on hydroxypropyl methylcellulose alone. Moreover, inserts allowed to modulate lactobacilli release in virtue of the different amounts of fructo-oligosaccharide. Finally, antimicrobial activity was exerted by L. crispatus BC5 released from the vaginal formulation.

• 出版日期2016-1-20