Microencapsulation of Probiotics by Exopolysaccharides-sodium Alginate and Evaluation of their Survival in Simulated GI Conditions

Priyanka, Singh; Saini, Pinki; Dubey, Shreyasi; Srivastava, U. C.; Singh, Avtar; Kaur, Devinder; Choudhary, Raveena

doi:10.2174/1573401316666200123095452

Cited by 5 publications

(2 citation statements)

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“…and Lactobacillus acidophilus and several other commercial probiotic supplements was reported to have higher bile tolerance than non-encapsulated bacteria ( 90 ). Singh and co-workers formulated exo-polysacchride, alginate microcapsules containing L. acidophillus and other probiotic strains, and demonstrated enhanced viable cell counts in the simulated intestinal conditions ( 91 ).…”

Section: Factors Affecting Probiotics Viability During Encapsulationmentioning

confidence: 99%

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

et al. 2022

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Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in in-vivo models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner.

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Section: Factors Affecting Probiotics Viability During Encapsulationmentioning

confidence: 99%

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

et al. 2022

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“…Pengaruh penyalutan dua jenis penyalutan (enkapsulasi) pada bakteri probiotik lebih mampu mempertahankan bakteri probiotik dibandingkan bakteri yang tidak disalut oleh penyalut kitosan [20]. Terdapat beberapa faktor yang dapat mempengaruhi keberhasilan proses enkapsulasi seperti sifat fisiko kimia bahan inti dan bahan penyalut, serta tahapan dalam enkapsulasi [21].…”

Section: Hasil Dan Pembahasanunclassified

Enkapsulasi Probiotik Lactobacillus sp.Menggunakan Dua Tahap Proses

Trimudita

Djaenudin²

2021

JSE

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The Lactobacillus sp. a probiotic microorganism that can’t to survive gastric acidity and the concentration of bile salts in the gastrointestinal tract. Probiotic encapsulation is one of the methods to protect probiotic during processing process, storage, and from acidic solutions in the gastrointestinal tract. The research was to know that viability was encrypted with an alginat matrix and we were against testing in simulated stomach acid. In this research, the encapsulation process was conducted by mixing Lactobacillus sp. with Na-Alginate to form a suspension as encapsulation material. The microcapsules formed were coated with chitosan with concentrations i.e., 1.2%; 1.6%; and 2%. Lactobacillus sp. encapsulated chitosan matrix was tested for its viability in gastric fluid simulation (0,2% NaCl pH 1,2 and 3) for 1 minute, 60 minutes and 120 minutes using the TPC method (Total Plate Count). After the viability test, Lactobacillus sp. encapsulated with 2% chitosan could maintain the viability lactobacillus sp with the number of colony was of 7,41 log Cfu/gram in the simulation of gastric acid fluid pH 3 for 120 minutes, and 4,78 log Cfu/gram in the simulation gastric acid fluid pH 1,2 with duration 120 minutes.

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Functional and physicochemical characterization of a novel pearl millet—Soy milk‐based synbiotic beverage

Srivastava,

Singh,

Ahmed

et al. 2024

Food Safety and Health

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This study presents the physicochemical and functional characterization of a novel fermented pearl millet–soy milk‐based synbiotic beverage. The synbiotic fermented pearl millet beverage was optimized at 40% pearl millet and 10.41% sugar, with hedonic score of more than eight for all the responses, through response surface methodology. The fermented synbiotic beverage, with Lactiplantibacillus plantarum strains exceeding 108 colony‐forming units/mL, exhibited superior nutritional and physicochemical qualities when compared with the unfermented counterpart. The viability percent of lactic acid bacteria in the developed beverage was found to be significantly high (87.83%). The survivability of probiotic culture was 76.71% in simulated gastric juice and 73.87% in simulated intestinal juice after sample storage for 25 days. The result showed that millets stand out as a promising raw material for developing fermented nondairy synbiotic beverages, particularly when combined with microbial strains such as L. plantarum.

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Microencapsulation of Probiotics by Exopolysaccharides-sodium Alginate and Evaluation of their Survival in Simulated GI Conditions

Cited by 5 publications

References 0 publications

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

Enkapsulasi Probiotik Lactobacillus sp.Menggunakan Dua Tahap Proses

Functional and physicochemical characterization of a novel pearl millet—Soy milk‐based synbiotic beverage

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