Construction and Mechanism of Action of Gelatin/Sodium Hexametaphosphate/Glutamine Aminotransferase Based Composite Hydrogel System

In this study, a composite hydrogel system was constructed by cross-linking of primary network hydrogels of gelatin (GE) and sodium hexametaphosphate (SHMP) by transglutaminase (TGase) after addition of Lactobacillus plantarum in order to improve its viability and bioavailability. The experimental results showed that the modification by SHMP and TGase changed the gel strength, water distribution state, and gel network structure of gelatin, and reduced the gelation rate, so that the three-dimensional network structure of the gel was more stable, and the intermolecular forces of the composite hydrogel was stronger, contributing to the resistance of the encapsulated L. plantarum to adverse environments. The presence of L. plantarum was found to slightly disrupt the ordered structure of the hydrogel by scanning electron microscopy (SEM). Endogenous fluorescence spectroscopy analysis showed that addition of L. plantarum resulted in the exposure of the extended region containing tryptophan within the GE molecule to a more polar environment. The steric effect occurred during the gelling process, delaying the formation of covalent crosslinks and physical interactions between the biopolymer molecules, which led to changes in their microstructure. Simulated gastrointestinal digestion tests and storage tests showed that L. plantarum encapsulated in GE/SHMP/TGase gels had better survival rates and gastrointestinal release properties compared to single GE-based hydrogels. It was confirmed that GE/SHMP/TGase hydrogels had a better protective effect on L. plantarum. In conclusion, this study has explored a new method for preparing GE-based hydrogels as a delivery system for probiotics, which will provide a theoretical basis for the development of probiotic functional foods.