Cryopreservation and microencapsulation of a probiotic in alginate-chitosan capsules improves survival in simulated gastrointestinal conditions

Abstract

The aim of the present study was to focus on the impact of two different methods and the effects of cryoprotectants on the survival of a probiotic bacterium, Streptococcus phocae PI80, during storage. For the protection of freeze dried cells, the optimal storage conditions were determined with a high survival rate. After the freeze drying process, all cryoprotectants exhibited a protective effect on cell viability at all storage temperatures. High relative cell viability was observed when cells were incubated at −20°C, which was optimum for the protection of S. phocae PI80. Trehalose was the most promising cryoprotectant at all temperatures during the storage period of bacterial cells. The combination of trehalose + skim milk showed more than 85% survivability compared to other combinations at −20°C for 60 days. In addition, encapsulation of probiotic cells into alginate-chitosan gel capsules showed better survival of S. phocae cells (5.468 ± 0.15 LogCFU/mL) with high bacteriocin activity at −20°C for six months. The cell-loaded microcapsules remained stable when treated with simulated gastric and intestinal fluids. After 6 h in vivo treatment, the capsules were found to be broken, releasing the probiotic cells directly into the intestinal system of rats. Therefore, microencapsulation was found to be the most efficient technique, which not only protected the cells for a longer time but also released the cells into the in vivo intestinal system.

Preparation and Characteristic of Antibacterial Facemasks with Chinese Herbal Microcapsules

“…Chitosan was also employed as a cladding material (Kanmani et al, 2011). Gelatin was used as a substrate in the formation of the microcapsules.…”

Encapsulation of Lactobacillus bulgaricus in carrageenan-locust bean gum coated milk microspheres with double layer structure

“…Encapsulation technology has been proved to be one of the most effective ways to protect probiotics during processing and subsequent storage (Kanmani et al, 2011;Liserre, Ines-Re, & Franco, 2007). Furthermore, encapsulation systems with control-released ability can deliver probiotics to a specific target and release them at required time (Burgain, Gaiani, Linder, & Scher, 2011).…”

Microencapsulation of new probiotic formulations for gastrointestinal delivery: in vitro study to assess viability and biological properties

“…A 2 % of D-glucose was added to the starting sodium alginate solution, since Corcoran and co-workers (Corcoran et al 2005) have demonstrated an enhancement of the survival of lactobacilli in acid environment that represents one of the main stress conditions in the gastrointestinal tract. Moreover, the sugar supplemented in the alginate micro-particle preparation could improve the long-term viability of encapsulated probiotic by acting as cryo-preserving agent during storage under refrigerated conditions, as demonstrated by Priya et al (2011;Kanmani et al 2011). The formulation was completed by the addition of the β-glucan Pleuran, as additive (or Effect of microencapsulated and non-microencapsulated probiotic strains on the potential antioxidant of HT-29 cells.…”

“…Although the most recent studies exploit alginate-chitosan microcapsules for entrapping probiotic bacteria, as reported by Kanmani et al 2011, few studies are reported concerning the effect of this kind of microencapsulation on the bacterial viability and activity on intestinal cell lines during in vitro tests. The main body district in which probiotics exert their positive health effect is the intestine due to their ability to colonise and repopulate the gut microbiota environment (Gueimonde and Salminen 2005;Nissen et al 2009).…”