- Institut Jean Lamour (IJL, UMR 7198 CNRS UL)
- Laboratoire d’Ingénierie des Biomolécules (LIBio, EA 4367 UL)
- Laboratoire de Chimie Physique et Microbiologie pour les Matériaux et l’Environnement (LCPME, UMR 7564 CNRS-UL)
Summary of the project
Since Döderlein warned about the microbiatae in the regulation of human health, one century ago, it has been confirmed by many studies that not only diseases such as obesity, diabetes but also autoimmune pathologies, inflammatory disorders and allergies could result from microbiatae alteration. To restore a good microbiatae regulation, the use of probiotic bacteria such as Lactobacillus rhamnosus GG (LGG) showed promising microbiatae recovery abilities. As probiotic delivery to the organism can only be performed via oral administration, a substantial amount of bacteria are lost before reaching the intestine due to the harsh environment of the upper gastrointestinal tract. The efficiency of probiotic activity is then limited by the gastro-intestinal tract environment that prevents LGG to reach the intestine surface and act as a recovery agent. In this context, many methodologies in food industries were developed to encapsulate bacteria in order to maintain the probiotic activity from the oral administration until reaching the intestine.
As far as the food industries are concerned, the most promising developed methodologies like emulsification confront the ease in implementation required by the industries. Despite of the required high temperature for its good functioning, the spray-drying process is still nowadays, the most commonly used method but it is known to induce probiotic bacteria mortality. It is then obvious that developing a straightforward process that could allow the encapsulation of LGG while maintaining its probiotic activity will break down barrier in food industries and at the same time would enable disease prevention by the development of functional foods with health concerns.
This interdisciplinary Lorraine University of Excellence funded post-doctoral project aims at taking advantage of the consortium composed of researchers from LIBio (food science), LCPME (physical chemistry of living systems) and IJL (material science) in order to develop a new process to encapsulate LGG by a layer-by-layer assembly of biocompatible biopolymers that is expected to ensure a good stability and viability of the probiotic bacteria until reaching the intestine. The layer-by layer assembly of polyelectrolytes was preferred compared to other formulation methods as the final multilayered structure can be tuned to hold voids through which nutrients and products can diffuse while still maintaining the bacterial viability. As far as we know, the use of the layer-by-layer assembly of polyelectrolytes to encapsulate bacteria was reported in very few publications and none of them concern LGG despite the current challenge of LGG stabilization for food industries.
We are looking for highly motivated post-doc candidates that have shown a good experience in working in an interdisciplinary field. The candidate has to show good skills in bacteria culture, layer-by-layer of polyelectrolytes and spectroscopic techniques.
Please send a complete CV with the list of publications, with 2 references letters to
- Halima Alem-Marchand: firstname.lastname@example.org
- Grégory Francius: email@example.com
- Joël Scher: Joel.Scher@univ-lorraine.fr
The application will end the December 15th, to organize the candidates selection by a committee.
The position will start the March 1st. The salary will be calculated as a function of the experience of the applicant.Continue reading
|Title||12 months Post-doc proposal - Capsule retention and oral delivery of probiotic bacteria|
|Employer||Lorraine Université d'Excellence (LUE)|
|Job location||34 Cours Léopold, 54000 Nancy|
|Published||November 20, 2019|
|Application deadline||December 15, 2019|
|Job types||Postdoc  |
|Fields||Nutrition and Dietetics,   Food Science,   Molecular Biology,   Microbiology,   Physical Chemistry,   Polymer Chemistry,   Bacteriology  |