Synbiotic Microcapsules That Enhance Microbial Viability during Nonrefrigerated Storage and Gastrointestinal Transit

Crittenden, Ross; Weerakkody, Rangika; Sanguansri, Luz; Augustin, Mary-Ann

doi:10.1128/aem.72.3.2280-2282.2006

Cited by 133 publications

(73 citation statements)

References 14 publications

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“…Development of a lyophilized synbiotic preparation containing lactobacilli and prebiotics: The freeze dried synbiotic formulation was developed on the basis of the method followed earlier by Collins and Hall (1984) and Crittenden et al (2006) with suitable modifications. The selected Lactobacillus culture was inoculated into modified MRS broth @ 2% and incubated at 37°C for 48 h under aerobic conditions.…”

Section: Bacterial Strainsmentioning

confidence: 99%

Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

2011

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Synbiotics offer potential in the prophylactic management of gastrointestinal disorders. Therefore, present study evaluates the effect of prebiotics (inulin and gum acacia) on Lactocaillus plantarum for developing a freezedried synbiotic product from the selected culture. L. plantarum exhibited the highest specific growth rate (0.23/h) in presence of inulin followed by gum acacia (0.22/h) and glucose (0.22/h). Preparation of the lyophilized synbiotic powder incorporating inulin or gum acacia and using non fat dry milk as base material was standardized. Throughout refrigerated storage for 90 days, viable counts (i. e. 8 to 9 log cfu/g) of the probiotic bacteria in the product remained high, while a considerable reduction in the counts was observed in the product stored at room temperature (25±1°C).

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Section: Bacterial Strainsmentioning

confidence: 99%

Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

2011

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“…helveticus showed better survival than free cells in the produced yoghurts during storage and during exposure to simulated gastrointestinal conditions. The use of prebiotic in the wall material was reported to improve the survival of the encapsulated probiotic (Crittenden et al 2006). A B. infantis strain was efficiently microencapsulated in a film-forming protein-carbohydrate-lipid emulsion containing canola vegetable oil, caseinate, and prebiotic fructo-oligosaccharides (FOS) plus either dried glucose syrup (DGS) or microfluidized resistant starch (RS).…”

Section: Sodium Caseinatementioning

confidence: 99%

“…The microencapsulated probiotic retained high viability during storage for 5 weeks at 25°C and relative humidity of 50%. Microscopic examination showed that the bacteria remained entrapped within the capsule material in simulated gastric fluid but were released when transferred to simulated intestinal fluid (Crittenden et al 2006). Lb.…”

Section: Sodium Caseinatementioning

confidence: 99%

Preparation and properties of milk proteins-based encapsulated probiotics: a review

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

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The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has been used to provide protection for probiotics all through food processing and marketing until they reach the target site in the gastrointestinal (GI) tract. The biomaterials and techniques used in ME are the main factors affecting the viability of encapsulated probiotics. Milk proteins offer several advantages in comparison to other biomaterials widely used in ME of probiotics. Several techniques have been developed for the use of whey proteins and casein in ME of several Lactobacillus and Bifidobacterium probiotic strains. Also, the survival of probiotics encapsulated in milk proteins during preparation, storage, and in simulated GI environment has been studied. The present review gives an overview on the use of milk proteins in ME of probiotics with emphasis on the efficiency of the developed techniques.

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“…Upon ingestion of meal gastric pH at first increases and then returns back to the fasting pH values within 3-4 hours [25]. Some of the reported protective strategies to address the pH instability are microencapsulation by enteric polymers like cellulose acetate phthalate [26], coating of probiotics with lipidic excipients like waxes [16], mixing with resistant starch [27] and symbiotic microencapsulation by emulsion spray drying technique [28].…”

Section: Aqueous Ph Stability Profile Of B Coagulansmentioning

confidence: 99%

Physicochemical Properties and Excipient Compatibility Studies of Probiotic Bacillus coagulans Spores

Bora¹,

Puri²,

Bansal³

2009

Sci. Pharm.

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The probiotic formulations are susceptible to loss in viability due to formulation, processing, storage and in vivo environment. The aim of the present study was to perform preformulation studies of probiotic Bacillus coagulans spores to aid designing of stable formulations. Bacillus coagulans spores were studied for hygroscopicity, resistance to compaction force, aqueous pH stability, and excipient compatibility. The spores were found to be moderately hygroscopic with a significant loss of microbiological assay at water activity value of more than 0.5. Progressive loss of viability from 95% to 58% was observed with increase in compaction force from 1000 to 4000 psi. Aqueous suspension of Bacillus coagulans spores in buffer solutions of pH 1.2 to 8 showed rapid degradation with maximal stablility in pH 6.8. Excipient compatibility studies showed reduced assay with citric acid monohydrate, meglumine and sodium starch glycolate. The loss of activity seemed to be related to the moisture uptake, free and bound water present in the bulk.

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Synbiotic Microcapsules That Enhance Microbial Viability during Nonrefrigerated Storage and Gastrointestinal Transit

Cited by 133 publications

References 14 publications

Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Physicochemical Properties and Excipient Compatibility Studies of Probiotic Bacillus coagulans Spores

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