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Abstract
In this study, alginate microspheres containing BCG were prepared at a diameter of ∼10 µm by emulsification–internal gelation of an alginate–BCG solution dispersed in olive oil using a high rate speed stirrer. The stability of BCG was assayed at 4°C showing that the encapsulated BCG was more stable than free BCG at least for 5 weeks; however, BCG in sodium alginate solution was not stable at all. On the other hand, the studies using media with different pH (1.2, 4.4, 6.2, 6.8 and 7.5) have demonstrated that the alginate microspheres are stable in acidic medium for upto 1.5 h without any sign of disintegration. Moreover, BCG incorporated in alginate microspheres demonstrated an almost 9-fold increase in viable bacilli in simulated gastric fluid (SGF) after 1.5 h in comparison with free BCG.