A prebiotic matrix for encapsulation of probiotics: physicochemical and microbiological study

Abstract

This work aims to develop an encapsulated oral-synbiotic supplement by studying the effect of adding inulin in alginate beads and observing its ability to protect three probiotic strains: Pediocucus acidilactici, Lactobacillus reuteri and Lactobacillus salivarius. Beads of different inulin concentrations 0%, 5%, 10%, 15% and 20% (w/v) in 2% (w/v) alginate solution were prepared by the extrusion/ionotropic gelation method. Polymer distribution within beads was characterised using confocal laser scanning microscopy. Interactions between alginate and inulin were monitored by Fourier transform infra-red spectroscopy (FTIR). Effect of encapsulation on viability, antimicrobial ability, acid tolerance and bile tolerance of probiotic strains were investigated. Antimicrobial and probiotic properties of bacterial strains were not affected by encapsulation. Bacterial protection against acidity was increased by adding inulin. Beads with 5% w/v inulin were the most effective in bacterial protection against bile-salts. To our knowledge, this work is the first to use such high concentrations of inulin.

Living together in biofilms: the microbial cell factory and its biotechnological implications

“…Cells immobilized on alginate beads have been used in the degradation and biotransformation of pollutants [ 75 ], the preservation of cell viability [ 76 ], and the production of enzymes [ 77 , 78 ], probiotics [ 79 ] and other value products such as poly-β-hydroxyalkanoates (PHA) [ 69 ]. Dispersed cells of Halomonas growing in alginate beads which produces poly-β-hydroxyalkanoates (PHA), accumulate higher concentrations of these compounds than their counterparts growing planktonically, in the same unbalanced stress-inducing culture medium [ 69 ].…”

Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG

“…Since all prebiotic has the same effectiveness in promoting growth of LGG, the prebiotic is selected based on the least studied prebiotic. Onulin is a well-studied prebiotic which has been reported to enhance survivability of LGG during storage and gastrointestinal transit (Soukoulis et al, 2014;Atia et al, 2016;Gandomi et al, 2016;Seyedain-Ardabili et al, 2016). However, FDS, it was reported to be more bifidogenic and has little effect on Lactobacillus species.…”

An Updated Overview on Nanonutraceuticals: Focus on Nanoprebiotics and Nanoprobiotics

“…Recently, emerging applications of nanotechnologies in prebiotics and probiotics have been developed and carried out as reported in Table 2 [154][155][156][157][158][159][160][161][162][163][164][165][166][167]. Table 2.…”

“…The activity of Listeria monocytogenes and Escherichia coli K99 was inhibited by L. plantarum exposed to phthalylpullulan nanoparticle (PPN) due to production of antimicrobial peptides via intracellular stimulation [164] The photo protective effect A cream containing L. rhamnosus plus Selenium nanoparticles could heal the side effects induced by sunburn and showed sun protection factor (SPF) of 29.77 in Wistar rat model [165] Improve delivery system A new formulation of nano-emulsion containing E. faecium plus inulin could increase probiotic bacterial viability and stability [166] Improve tolerance of probiotic bacteria Beads reinforced by inulin (5% w/v) had the highest effect on bacterial protection against bile salts [167] Caneus et al [168] remarked how nanomedicine, together with the known practices of prebiotics, probiotics, and synbiotics, represents a valuable approach in creating an optimal environment within the gastrointestinal tract.…”

“…Atia et al [167] developed an encapsulated oral-symbiotic supplement by studying the effect of adding inulin in alginate beads and observed their ability to protect three probiotic strains, namely, P. acidilactici, L. reuteri, and L. salivarius. The antimicrobial and probiotic properties of bacterial strains were found not to be affected by the encapsulation.…”