Probiotic and Prebiotic-probiotic PEC Microparticles for Sustaining and Enhancing Intestinal Probiotic Growth

Harshitha, K; Kulkarni, P. K.; Vaghela, Rudra; Varma, V. Naga Sravan Kumar; Deshpande, D. Rohan; Hani, Umme

doi:10.2174/1567201812666150120123800

Cited by 5 publications

(3 citation statements)

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“…Newer technologies such as microparticle delivery systems composed of prebiotic-probiotic complexes are also being developed with Lactobacilli and FOS (Harshitha et al, 2015). Similarly, functional films have been prepared from maize starch (containing inulin, COS, GaOS, and FOS; Tang et al, 2015) or poly vinyl acetate with MRPs as antimicrobial components (Hauser, M€ uller, Sauer, Augner, & Pischetsrieder, 2014), with improved solubility and flexibility.…”

Section: Ne W Te Ch Nol Ogi E S a Nd F Ood Ap P L I Ca Ti Onsmentioning

confidence: 99%

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

et al. 2017

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Indigestible oligosaccharides (OSs) with specific properties are known to influence overall health status of individuals as well as that of the gastro‐intestinal tract via alteration of the gut microbial composition. These biomolecules selectively stimulate proliferation of desirable bacterial species while inhibiting harmful microbes. Gut microbiota release short chain fatty acids on fermenting these OSs that also promote a healthy gut. Prebiotic activity is resultant of a synergy between the chemical nature of the OSs and the metabolic machinery of beneficial microflora in the human gut. Prebiotic effectiveness of the OSs is also dependent on processing stability during extraction and incorporation into the edible food‐matrix. The present review provides a structural perspective on conventional and potential prebiotic OSs with regards to their effects on colonic microflora, stability and potential application in food systems. Practical applications Altering intestinal microbiota is being viewed as an active mechanism of developing immune resistance, infectious process control and overall health promotion in individuals. Food researchers and segments of the food industry are actively developing products with prebiotic properties looking to maintain health status of the populace and strengthening the competitive market. The insights from this review can drive towards developing food‐incorporated prebiotic formulations from a number of different sources.

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Section: Ne W Te Ch Nol Ogi E S a Nd F Ood Ap P L I Ca Ti Onsmentioning

confidence: 99%

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

et al. 2017

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“…36.7 billion dollars by 2018 (1). The probiotics have been found to be effective for a large number of gut disorders and for improving/maintaining the oral and urogenital health (2)(3)(4).…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus casei loaded Soy Protein-Alginate Microparticles prepared by Spray-Drying

Hadzieva

Mladenovska

Crcarevska

et al. 2017

Food Technol. Biotechnol.

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SummaryThis article presents a novel formulation for preparation of Lactobacillus casei 01 encapsulated in soy protein isolate and alginate microparticles using spray drying method. A response surface methodology was used to optimise the formulation and the central composite face-centered design was applied to study the effects of critical material attributes and process parameters on viability of the probiotic after microencapsulation and in simulated gastrointestinal conditions. Spherical microparticles were produced in high yield (64 %), narrow size distribution (d 50 =9.7 μm, span=0.47) and favourable mucoadhesive properties, with viability of the probiotic of 11.67, 10.05, 9.47 and 9.20 log CFU/g after microencapsulation, 3 h in simulated gastric and intestinal conditions and four-month cold storage, respectively. Fourier-transform infrared spectroscopy confirmed the probiotic stability after microencapsulation, while differential scanning calorimetry and thermogravimetry pointed to high thermal stability of the soy protein isolate-alginate microparticles with encapsulated probiotic. These favourable properties of the probiotic microparticles make them suitable for incorporation into functional food or pharmaceutical products.

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“…Microparticles, microcapsules, and microspheres usually made of food-grade polymers, such as alginate, chitosan, carboxymethyl cellulose, cellulose acetate phthalate, xanthan gum, starch, carrageenan, gelatin, and pectin [59,110], have demonstrated to be protective barriers of high performance against the GIT's environmental conditions [111][112][113][114][115]. These microencapsulates' dimensions usually range between 1 and 1000 µm [25].…”

Section: Microencapsulatesmentioning

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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Probiotic and Prebiotic-probiotic PEC Microparticles for Sustaining and Enhancing Intestinal Probiotic Growth

Cited by 5 publications

References 0 publications

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

Lactobacillus casei loaded Soy Protein-Alginate Microparticles prepared by Spray-Drying

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

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