Association of Lactobacillus crispatus with fructo-oligosaccharides and ascorbic acid in hydroxypropyl methylcellulose vaginal insert
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- 作者：Beatrice Vitalia ; b.vitali@unibo.it" class="auth_mail" title="E-mail the corresponding author ; Angela Abruzzoa ; angela.abruzzo2@unibo.it" class="auth_mail" title="E-mail the corresponding author ; Carola Parolina ; carola.parolin@unibo.it" class="auth_mail" title="E-mail the corresponding author ; Rogers Alberto Ñ ; ahui Palominoa ; rogers.nahuipalomin2@unibo.it" class="auth_mail" title="E-mail the corresponding author ; Francesco Dalenab ; dalena.ch@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Federica Biguccia ; federica.bigucci@unibo.it" class="auth_mail" title="E-mail the corresponding author ; Teresa Cerchiaraa ; teresa.cerchiara2@unibo.it" class="auth_mail" title="E-mail the corresponding author ; Barbara Luppia ; barbara.luppi@unibo.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lactobacillus crispatus ; Fructo-oligosaccharide ; Ascorbic acid ; In situ gelling inserts ; Mucoadhesion ; Vaginal release
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：20 January 2016
- 年：2016
- 卷：136
- 期：Complete
- 页码：1161-1169
- 全文大小：1538 K
文摘
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Vaginal freeze-dried inserts based on hydroxypropyl methylcellulose for local delivery of probiotics.
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Effect of different excipients on Lactobacillus crispatus survival.
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Antimicrobial activity of Lactobacillus crispatus formulated within the vaginal insert.