Evaluation of Microencapsulated Synbiotic Preparations Containing Lactobionic Acid

Abstract

The aim of this paper was to assess the prebiotic properties of lactobionic acid in the human gastrointestinal model. Five different strains of probiotic, or potentially probiotic, bacteria were used in the microencapsulation process; these were Lactobacillus casei Shirota, Lactococcus lactis ATCC1, Lactobacillus fermentum, Bifidobacterium bifidum DSM 20456, and Bifidobacterium bifidum DSM 20082. Starch with a concentration of 4% (w/v) and a degree of substitution of 0.03 was used to produce the microcapsules. The alginian microcapsules we produced functioned as a protective barrier for the probiotic microorganisms closed in them, protecting them from adverse conditions in the human digestive tract. The microorganisms could thus survive the encapsulation process and the in vitro model digestion process while retaining the ability to produce biomass. Factors such as pH and time affect the solution of alginate microcapsules. The capsule solution began when a pH of 7.4 was reached; this corresponded to pH in the target probiotic site, an in vitro model of the colon. The capsules had completely dissolved after 24 h of digestion at a pH of 8. The addition of lactobionic acid stimulated the growth of probiotic and potentially probiotic bacteria, thus confirming its prebiotic properties.

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

“…Mental health and immunity power are inherently linked to gut health. Hence, by improving gut health, many other systems in the body can be positively affected [78,79].…”

Immobilisation of Cellobiose Dehydrogenase and Laccase on Chitosan Particles as a Multi-Enzymatic System for the Synthesis of Lactobionic Acid

“…This new substance with powerful antioxidant, wound healing, moisturising, anti-aging, and keratinising effects is increasingly being used in cosmetics [6]. Lactobionic acid can also be used as a prebiotic substance for stimulation of the growth of probiotic bacteria contained in synbiotic preparations applied as functional food supplements [7]. There are various methods for producing LBA (chemical, electrochemical, catalytic, and enzymatic approaches or fermentation); however, green biocatalytic approaches using enzymes are of great interest due to their high selectivity, specificity, and mild reaction conditions.…”