Investigation of Probiotic Organogel Formulations for use in Oral Health
Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
The aim of the project is to investigate how a more viscous, gel like formulation can be made of BioGaia´s Prodentis Drops, which is a probiotic product for oral use. The two different strains of Lactobacillus reuteri that are used in the product, together called L. reuteri Prodentis, have been clinically proven to be effective in treatment of gingivitis and caries formation. The existing product is a highly liquid oil suspension that has been described as too runny and difficult to get into tooth pockets and between teeth. Therefore a gel formulation would be preferred. Pre-trials were excecuted to see what combinations and quantities of ingredients could work. Three different formulations using 3 %, 5 % and 7 % beeswax as thickening agent proceeded to another round of trials, as well as one formulation where the original oil was exchanged for hydrogenated rapeseed oil. In the beeswax formulations fumed silicon dioxide was being used as well. Three different analyses were executed, considering bacterial survival, viscosity and phase separation of gels. The bacterial survival proved to be acceptable in all samples even after 14 days of incubation in 37oC. The formulation with 7 % beeswax was the most viscous one, followed by 5 % beeswax, 3 % beeswax and the formulation with hydrogenated oil, respectively. Phase separation could be seen in the hydrogenated oil formulation already after seven days and even more so after 14 days. There were also signs of separation in the formulation with 3 % beeswax after 14 days. It was concluded that in further development of the Prodentis Drops it is recommendable to proceed with the 5 % beeswax formulation.
Place, publisher, year, edition, pages
2013. , 19 p.
Probiotics, gel formulation, Prodentis Drops, Lactobacillus reuteri, viscosity, bacterial survival, phase separation, beeswax, silica, hydrogenated rapeseed oil
IdentifiersURN: urn:nbn:se:lnu:diva-28438OAI: oai:DiVA.org:lnu-28438DiVA: diva2:643164
Subject / course
Nutrition and Food Science Programme, 180 credits
Gröön, Charlotte, Product development managerLindegård, Boel, Lektor
Edman, Kjell, Lektor