Activity of encapsulated Lactobacillus bulgaricus in alginate-whey protein microspheres

Abstract

In this work, alginate-whey protein was used as wall materials for encapsulating

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

“…Soy protein isolate-alginate microspheres were prepared according to previous works (Pan et al 2013;Shi et al 2013a, b;Chen et al 2014;Tang et al 2013Tang et al , 2015. Briefly, E. faecalis HZNU P2 was mixed with sodium alginate and soy protein isolate.…”

“…It can provide various health benefits, including preventing diarrhoea, balancing intestinal microflora, stimulating the immune system, improving lactose intolerance, etc. (Rajam et al 2012;Dong et al 2013;Khan et al 2013;Pan et al 2013;Shi et al 2013a, b;Chen et al 2014). However, it has been reported that many factors, such as low pH, hydrogen peroxide, dissolved oxygen, and storage temperature can affect the viability of probiotics (Champagne et al 2011;Rajam et al 2012;Dong et al 2013;Chen et al 2014).…”

“…(Rajam et al 2012;Dong et al 2013;Khan et al 2013;Pan et al 2013;Shi et al 2013a, b;Chen et al 2014). However, it has been reported that many factors, such as low pH, hydrogen peroxide, dissolved oxygen, and storage temperature can affect the viability of probiotics (Champagne et al 2011;Rajam et al 2012;Dong et al 2013;Chen et al 2014). Many ways, such as appropriate selection of acid and bile resistant strains, two-step fermentation, stress adaptation, incorporation of micronutrients and encapsulation, have been proposed to increase the viability of probiotics against the adverse environmental conditions (Anal and Singh 2007;Rajam et al 2012;Dong et al 2013;Shi et al 2013a, b).…”

“…Many ways, such as appropriate selection of acid and bile resistant strains, two-step fermentation, stress adaptation, incorporation of micronutrients and encapsulation, have been proposed to increase the viability of probiotics against the adverse environmental conditions (Anal and Singh 2007;Rajam et al 2012;Dong et al 2013;Shi et al 2013a, b). Among them, encapsulation is one of effective methods that improve the viability and stability of probiotics and also provide the release of probiotics in the gastrointestinal tract (Krasaekoopt et al 2003;Dolly et al 2011;Rajam et al 2012;Dong et al 2013;Pan et al 2013;Shi et al 2013a, b;Chen et al 2014). It has many different applications in the food, biomedical, pharmaceutical and cosmetic industries as well as in agriculture and catalysis (Dubey et al 2009;Dong et al 2013;Nesterenko et al 2013).…”

“…Alginate, a natural polysaccharide, has been widely used as a wall material for encapsulation. However, encapsulation of the probiotics only using alginate as a wall material can not protect the probiotics effectively from low pH environment (Krasaekoopt et al 2003;Rajam et al 2012;Pan et al 2013;Shi et al 2013a, b;Chen et al 2014). Soy protein isolate can be used as an encapsulation material due to its interesting physico-chemical properties, in particular gelforming and emulsifying properties (Gu et al 2009;Dong et al 2013;Nesterenko et al 2013).…”