Application of Polysaccharide-Based Hydrogels as Probiotic Delivery Systems

Kwiecień, Iwona; Kwiecień, Michał

doi:10.3390/gels4020047

Cited by 101 publications

(53 citation statements)

References 95 publications

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“…The materials used to fabricate microgels are typically biopolymers, such as starch, alginate, carrageenan, gelatin, xanthan gum, and proteins, which usually have good thermal stability, high biocompatibility, low toxicity, and low cost (Huq, Khan, Khan, Riedl, & Lacroix, 2013;Islam, Yun, Choi, & Cho, 2010). The application of polysaccharide-based microgels as probiotic delivery systems has recently been reviewed (Kwiecien & Kwiecien, 2018), and the reader is referred here for more details. One of the most widely used biopolymer building blocks for constructing microgels is alginate, which is a polysaccharide isolated from seaweed (Cook et al, 2012;Tiani et al, 2018;Yeung, Arroyo-Maya et al, 2016).…”

Section: Simple Microgelsmentioning

confidence: 99%

Progress in microencapsulation of probiotics: A review

Yao

Xie

et al. 2020

Comp Rev Food Sci Food Safe

301

160

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The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation can be used to enhance the resistance of probiotics to unfavorable conditions. A range of oral delivery systems has been developed to increase the level of probiotics reaching the colon including embedding and coating systems. This review introduces emerging strategies for the microencapsulation of probiotics and highlights the key mechanisms of their stress–tolerance properties. Recent in vitro and in vivo models for evaluation of the efficiency of probiotic delivery systems are also reviewed. Encapsulation technologies are required to maintain the viability of probiotics during storage and within the human gut so as to increase their ability to colonize the colon. These technologies work by protecting the probiotics from harsh environmental conditions, as well as increasing their mucoadhesive properties. Typically, the probiotics are either embedded inside or coated with food‐grade materials such as biopolymers or lipids. In some cases, additional components may be coencapsulated to enhance their viability such as nutrients or protective agents. The importance of having suitable in vitro and in vivo models to evaluate the efficiency of probiotic delivery systems is also emphasized.

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Section: Simple Microgelsmentioning

confidence: 99%

Progress in microencapsulation of probiotics: A review

Yao

Xie

et al. 2020

Comp Rev Food Sci Food Safe

301

160

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show abstract

“…According to the Food and Agriculture Organization of the United Nations and World Health Organization, probiotics are "live microorganisms which, when administered in adequate amounts, confer a health benefit on the host". For probiotic delivery systems, biomaterials such as proteins (gelatin, casein or whey proteins), polysaccharides, as well as synthetic polymers, such as poly(d,l-lactic-co-glycolic acid), polyvinyl alcohol or Eudragit (poly(methacrylic acid-co-ethyl acrylate) 1:1) could be used [466].…”

Section: Preclinicalmentioning

confidence: 99%

New Developments in Medical Applications of Hybrid Hydrogels Containing Natural Polymers

Vasile¹,

Pamfil²,

Stoleru³

et al. 2020

Molecules

198

131

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New trends in biomedical applications of the hybrid polymeric hydrogels, obtained by combining natural polymers with synthetic ones, have been reviewed. Homopolysaccharides, heteropolysaccharides, as well as polypeptides, proteins and nucleic acids, are presented from the point of view of their ability to form hydrogels with synthetic polymers, the preparation procedures for polymeric organic hybrid hydrogels, general physico-chemical properties and main biomedical applications (i.e., tissue engineering, wound dressing, drug delivery, etc.).

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“…One problem, however, is that these probiotic bacteria are often inactivated as they pass through the human gastrointestinal tract, especially in the highly acidic conditions of the stomach. Researchers are therefore developing encapsulation technologies that can be used to trap, protect and release the probiotics within the human colon (Teoh et al 2011;Kwiecien & Kwiecien 2018). The encapsulation vehicle used should retain and protect the probiotics inside the stomach, but then release them where they can have their beneficial effects, although again robust evidence of efficacy would be required before any claims of any beneficial effects could be made.…”

Section: Food Fortificationmentioning

confidence: 99%

Future foods: Is it possible to design a healthier and more sustainable food supply?

McClements

2020

Nutrition Bulletin

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There is increasing concern about the negative impact of the modern food system on the health of both us and our planet. As the global population continues to increase, we need to feed everyone without irreparably harming the environment. Moreover, the food produced should be affordable, convenient, safe, nutritious and sustainable. This article reviews some of the recent technological advances being employed to design foods to improve their healthiness and sustainability. In particular, emphasis is placed on how processed foods can be redesigned to make them healthier by altering the nature and structural organisation of their constituents to modulate the way they behave inside our bodies. This includes reducing the levels of undesirable food constituents, such as saturated fat, salt and sugar, as well as incorporating health‐promoting ingredients such as vitamins, minerals, bioactive compounds, prebiotics and probiotics. Moreover, foods are being designed to be masticated and digested more slowly or to release their constituents at particular locations along our gastrointestinal tract, which may help to fight obesity and diabetes by reducing appetite. A focus will also be placed on some of the new technologies being developed to create alternatives to animal products, such as meat, milk and egg, which should reduce the amount of meat consumed and alleviate some of its negative impacts on our environment.

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Application of Polysaccharide-Based Hydrogels as Probiotic Delivery Systems

Cited by 101 publications

References 95 publications

Progress in microencapsulation of probiotics: A review

Progress in microencapsulation of probiotics: A review

New Developments in Medical Applications of Hybrid Hydrogels Containing Natural Polymers

Future foods: Is it possible to design a healthier and more sustainable food supply?

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