Microencapsulation of Probiotics by Calcium Alginate and Gelatin and Evaluation of its Survival in Simulated Human Gastro-Intestinal Condition

Mathews, Smitha

doi:10.20546/ijcmas.2017.604.245

Cited by 11 publications

(3 citation statements)

References 15 publications

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“…Alginate, extracted from algae, is composed of two monosaccharide units: α-L-guluronic acid and β-D-mannuronic acid, linked together by a β (1-4) glycosidic bond. Due to its toxicity, inexpensiveness, ease of processing, and biocompatibility, calcium alginate has been extensively employed in the encapsulation of probiotics [55,[59][60][61][62][63]]. Yet, calcium alginate encapsulates are chemically susceptible to disintegration in the presence of excess monovalent ions, Ca 2+ -chelating agents such as phosphate and citrate, and harsh chemical conditions (e.g., low pH) [64][65][66].…”

Section: Polymeric Materials In Probiotic Encapsulationmentioning

confidence: 99%

Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms

et al. 2022

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Biomaterials engineering and biotechnology have advanced significantly towards probiotic encapsulation with encouraging results in assuring sufficient bioactivity. However, some major challenges remain to be addressed, and these include maintaining stability in different compartments of the gastrointestinal tract (GIT), favoring adhesion only at the site of action, and increasing residence times. An alternative to addressing such challenges is to manufacture encapsulates with stimuli-responsive polymers, such that controlled release is achievable by incorporating moieties that respond to chemical and physical stimuli present along the GIT. This review highlights, therefore, such emerging delivery matrices going from a comprehensive description of addressable stimuli in each GIT compartment to novel synthesis and functionalization techniques to currently employed materials used for probiotic’s encapsulation and achieving multi-modal delivery and multi-stimuli responses. Next, we explored the routes for encapsulates design to enhance their performance in terms of degradation kinetics, adsorption, and mucus and gut microbiome interactions. Finally, we present the clinical perspectives of implementing novel probiotics and the challenges to assure scalability and cost-effectiveness, prerequisites for an eventual niche market penetration.

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Section: Polymeric Materials In Probiotic Encapsulationmentioning

confidence: 99%

Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms

et al. 2022

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“…The results had demonstrated the positive role of resistant starch in protecting probiotics against adverse conditions. The addition of resistant starch into the alginate matrix was able to increase probiotic survivability in a low pH environment as the starch particles have high binding capacities that curbed the diffusion of calcium ions at the outside of microcapsules [30].…”

Section: Microencapsulation Ofmentioning

confidence: 99%

Microencapsulation of Lactobacillus rhamnosus GG with Resistant Starch and Xanthan Gum

Hoh

Wai

How

et al. 2021

Walailak J Sci & Tech

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Microencapsulation is the most common method in improving probiotic survivability against adverse conditions. In this research, resistant starch was incorporated as prebiotic coating material during the microencapsulation of Lactobacillus rhamnosus GG (LGG) in calcium alginate beads coated with xanthan gum. Three types of microcapsules were produced: LGG only, LGG with resistant starch, and LGG with resistant starch and xanthan gum coating. The size and morphology of microcapsules were measured. Furthermore, the viability for free cells and microencapsulated LGG was tested in the simulated gastric juice (SGJ) (pH 2.0, 2 h) and simulated intestinal juice (SIJ) (pH 7.5, 4 h). The results indicated that 2.0 %(w/v) resistant starch and 0.3 %(w/v) xanthan gum had the highest microencapsulation efficiency (MEE). The morphology for microencapsulated LGG was spherical and white. The mean diameter for all 3 types of microcapsules was in between the range of 562.67 to 614.33 μm and xanthan gum-coated microcapsules had the highest MEE of 84.67 %. The addition of resistant starch and xanthan gum had increased the MEE for encapsulated probiotics. Both encapsulated LGG with and without xanthan gum coating had higher survivability than free cells, which indicated the positive role of resistant starch and xanthan gum in promoting the viability of probiotics during gastrointestinal transit. In general, co-extrusion encapsulation and the addition of resistant starch and xanthan gum coating could protect the viable LGG against the harsh human gastrointestinal condition. HIGHLIGHTS Microencapsulation of Lactobacillus rhamnosus GG using co-extrusion technique LGG encapsulated with resistant starch as wall material and xanthan gum coating Xanthan gum coated-LGG microbead displays highest microencapsulation efficiency Xanthan gum coated-LGG microbeads survives simulated gastrointestinal transit Co-extrusion technique had a positive impact on the viability of LGG GRAPHICAL ABSTRACT

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“…Alginate is a common biomaterial used for encapsulation or immobilization of probiotics (Basu et al, 2018). It is food grade, low cost, there are automated methods to generate capsules, and has been used extensively in the concentration range of 0.5-5%, as reported in old and recent reports (Hansen et al, 2002;Mandal et al, 2006;Mathews, 2017).…”

Section: Introductionmentioning

confidence: 99%

Proteomic response of Saccharomyces boulardii to simulated gastrointestinal conditions and encapsulation

Morales-Amparano

Montfort

Baqueiro-Peña

et al. 2018

Food Sci Biotechnol

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Probiotics are live microorganisms conferring health benefits when administered in adequate amounts. However, the passage through the gastrointestinal tract represents a challenge due to pH variations, proteases, and bile salts. This study aimed to evaluate the proteomic response of Saccharomyces boulardii to simulated gastrointestinal digestion and the influence of encapsulation on yeast viability. Different pH values and time periods simulating the passage through different sections of the gastrointestinal tract were applied to unencapsulated and encapsulated yeasts. Encapsulation in 0.5% calcium alginate did not improve yeast survival or induce changes in protein patterns whereas protein extracts from control and digested yeasts showed remarkable differences when separated by SDS-PAGE. Protein bands were analyzed by tandem mass spectrometry. Protein identification revealed unique proteins that changed acutely in abundance after simulated digestion. Carbohydrate metabolism, protein processing, and oxide-reduction were the biological processes most affected by simulated gastrointestinal digestion in S. boulardii.

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Microencapsulation of Probiotics by Calcium Alginate and Gelatin and Evaluation of its Survival in Simulated Human Gastro-Intestinal Condition

Cited by 11 publications

References 15 publications

Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms

Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms

Microencapsulation of Lactobacillus rhamnosus GG with Resistant Starch and Xanthan Gum

Proteomic response of Saccharomyces boulardii to simulated gastrointestinal conditions and encapsulation

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