Preparation of Eleutherine americana-Alginate Complex Microcapsules and Application in Bifidobacterium longum

Phoem, Atchara Nuphet; Chanthachum, Suphitchaya; Voravuthikunchai, Supayang Piyawan

doi:10.3390/nu7020831

Cited by 17 publications

(10 citation statements)

References 32 publications

(54 reference statements)

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“…Casein-based microencapsulation proved to improve the viability of Lactobacillus F19 and Bifidobacterium Bb12 during freeze drying and subsequent storage [163]. Phoem, et al [164] microencapsulated B. longum using extrusion and emulsion techniques for protection against sequential exposure to simulated gastric and intestinal juices, refrigeration storage and heat treatment. These results showed that encapsulated B. longum with Eleutherine americana and oligosaccharide extract prepared by the extrusion technique, survived better than that by the emulsion technique under adverse conditions.…”

Section: Strategies For Enhanced Probiotic Viabilitymentioning

confidence: 99%

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Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

et al. 2019

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Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.

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Section: Strategies For Enhanced Probiotic Viabilitymentioning

confidence: 99%

“…These results showed that encapsulated B. longum with Eleutherine americana and oligosaccharide extract prepared by the extrusion technique, survived better than that by the emulsion technique under adverse conditions. The viability of encapsulated cells was better than free cells at 65 °C for 15 min [164].…”

Section: Strategies For Enhanced Probiotic Viabilitymentioning

confidence: 99%

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

et al. 2019

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“…Microencapsulation generally leads to increased survival of LAB and Bifidobacterium spp. under artificial GIT conditions, as compared to free cells [13,37,38]. Reduced survival of cells in SGJ without pepsin and pancreatin may be due to the lower pH (1.5) of SGJ without pepsin in comparison with that of SGJ with pepsin (pH 2.5).…”

Section: Discussionmentioning

confidence: 97%

“…Several materials viz. carrageenan, pectin, whey proteins and chitosan [23,37] have been successfully employed for microencapsulation of probiotics. Microencapsulation generally leads to increased survival of LAB and Bifidobacterium spp.…”

Section: Discussionmentioning

confidence: 99%

Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications

Andrabi

Bhat

Gupta

et al. 2016

Probiotics & Antimicro. Prot.

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Wide variations among multifaceted-health benefitting attributes of probiotics fueled investigations on targeting efficacious probiotics. In the current study, lactic acid bacteria (LAB) isolated from poultry gut, feces of rat, chicken, human infants, and fermented foods were characterized for desired probiotic functional properties including the phytase-producing ability which is one of the wanted characteristics for probiotics for potential applications for upgrading animal nutrition, enhancing feed conversion, and minimizing anti-nutritional properties. Among 62 LAB isolates Weissella kimchii R-3 an isolate from poultry gut exhibited substantial phytase-producing ability (1.77 U/ml) in addition to other functional probiotic characteristics viz. hydrophobicity, autoaggregation, coaggregation with bacterial pathogens, and antimicrobial activity against pathogens. Survival of W. kimchii R-3 cells (in free and calcium alginate encapsulated state) was examined sequentially in simulated gastric and intestinal juices. Encapsulated cells exhibited better survival under simulated gut conditions indicating that encapsulation conferred considerable protection against adverse gut conditions. Furthermore, simulated gastric and intestinal juices with pepsin and pancreatin showed higher survival of cells than the juices without pepsin and pancreatin. W. kimchii R-3 due to its significant functional probiotic attributes may have prospective for commercial applications in human/animal nutrition.

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“…Moreover, an E. americana oligosaccharide extract has been used as a prebiotic that stimulates growth of the intestinal microbiota [10]. E. americana oligosaccharide extract has demonstrated resistance to low pH and partial tolerance to human α-amylase [13]. It has been previously found that encapsulation of Bifidobacterium longum with E. americana oligosaccharide extract increased its survival in simulated gastrointestinal conditions [13], in fresh milk tofu, and in pineapple juice [14].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Lactobacillus plantarum encapsulated with Eleutherine americana oligosaccharide extract as food additive in yoghurt

et al. 2018

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This study aimed to determine the survival and antibacterial activity of Lactobacillus plantarum TISTR1465 encapsulated with Eleutherine americana oligosaccharide extract. Capsules were stored at 4°C for 0, 2, and 4 weeks. The encapsulated cells were evaluated for their survival after sequential exposure to simulated gastric and intestinal juices, then evaluated in terms of their antibacterial activity. Survival of the encapsulated cells was higher than that of free cells at weeks 2 and 4. Highest levels of viable cells were observed with encapsulation in E. americana oligosaccharide extract. No surviving free cells were found in week 4. Yoghurt prepared with encapsulated cells showed less acidification than with free cells. Antibacterial activity of L. plantarum TISTR1465 before pH neutralisation against Clostridium perfringens ATCC13124, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, and Salmonella Typhimurium ATCC13311 was higher than after pH neutralisation. Encapsulation by extrusion enhanced antibacterial activity of the cells against enteropathogenic bacteria. The antibacterial activity of encapsulated cells against Gram-positive bacteria was higher than that against Gram-negative bacteria. Results indicates that L. plantarum TISTR1465 encapsulated with E. americana oligosaccharide extract showed potential for application as a functional food additive.

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Preparation of Eleutherine americana-Alginate Complex Microcapsules and Application in Bifidobacterium longum

Cited by 17 publications

References 32 publications

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications

Evaluation of Lactobacillus plantarum encapsulated with Eleutherine americana oligosaccharide extract as food additive in yoghurt

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