Development of Microencapsulation Delivery System for Long-Term Preservation of Probiotics as Biotherapeutics Agent

Solanki, Himanshu K.; Pawar, Dipak D.; Dm, Shah; Prajapati, Vipul D.; Jani, Girish K.; Mulla, Akil M.; Thakar, Prachi M.

doi:10.1155/2013/620719

Cited by 150 publications

(86 citation statements)

References 201 publications

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“…The rigorous evaluation of the health claims of newly discovered probiotics (Donovan et al 2012) and safety of probiotics (Vankerckhaven et al 2008). The health and therapeutic benefits of several probiotics is now well documented (Solanki et al 2013). 3.…”

Section: Introductionmentioning

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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Section: Introductionmentioning

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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“…This finding can be explained by the protection exerted by the microencapsulation towards probiotic heat sensitivity, compared to the powder that was directly exposed to the heat stress of cooking [24]. As one would expect, samples without any probiotic addition did not show LAB enumeration [25].…”

Section: Lab Viable Countmentioning

confidence: 85%

How to Fortify a Fish Burger with Probiotic Microorganisms

Angiolillo¹,

Danza²,

Conte³

et al. 2017

J Prob Health

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In this study, the suitability of fish as substrate to be fortified by a probiotic bacterial strain was investigated. Lactobacillus rhamnosus GG (LGG) was used to the aim of the work. The study was first focused on the optimization of LGG microencapsulation by water-in-oil emulsion technique to avoid bacterial viability loss during cooking. Once the best microencapsulation conditions were individuated, the amount of microencapsulated probiotic to be added to the burger was increased to assure desired levels of viable LGG in the cooked fish burger. To assess the efficiency of the adopted fortification method, acid lactic bacterial count was monitored during every step of microcapsules preparation process as well as in both cooked and uncooked enriched fish samples. In order to evaluate the final acceptance of the fortified burger, the sensory properties of fortified fish burger were also assessed. Results demonstrated that proper microencapsulation conditions together with appropriate concentration of microencapsulated LGG into fish formulation would allow realizing probiotic-fortified burgers, also prized from a microbiological and sensory point of view with a consequent longer shelf life.

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“…Freeze-drying and microencapsulation are methods frequently applied in food and pharmaceutical industries to protect various compounds and microorganisms against different stressing physical-chemical factors (Solanki et al 2013;Endo et al 2014). Several studies on encapsulation of microorganisms with potential food application were carried out to protect them from adverse conditions in the gastrointestinal tract (Ding and Shah, 2009;Islam et al, 2010;Weinbreck et al, 2010;Jiménez-Pranteda et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…Encapsulation protects the active ingredients against stressing physical-chemical factors such as heat, humidity, extreme pH, harmful substances, etc. (Islam et al, 2010;Solanki et al, 2013). This process could favor an increase in microbial stability in the conditions of the ecological niche in which the microorganisms will be applied.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation and subsequent freeze-drying of Lactobacillus reuteri CRL 1324 for its potential inclusion in vaginal probiotic formulations

Tomás

Gregorio

Terraf

et al. 2015

European Journal of Pharmaceutical Sciences

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Probiotic formulations must include a high number of viable and active microorganisms. In this work, the survival of human vaginal Lactobacillus reuteri CRL 1324 during encapsulation, lyophilization and storage, and the activity of encapsulated and/or freeze-dried bacterial cells were evaluated. Extrusion-ionic gelation technique was applied to encapsulate L. reuteri CRL 1324, using xanthan and gellan. Encapsulated and free bacterial cells were freeze-dried with or without lactose and skim milk as lyoprotectors. The different systems obtained were stored at room temperature and at 4°C for 150days. The following determinations were performed: L. reuteri CRL 1324 viability, microorganism released from capsules, survival in a medium simulating the vaginal fluid and maintenance of beneficial properties (growth inhibition of opportunistic pathogenic Streptococcus agalactiae NH 17 and biofilm formation). L. reuteri CRL 1324 encapsulation was efficient, allowing the recovery of a high number of entrapped lactobacilli. The survival of encapsulated L. reuteri during lyophilization and storage was significantly higher in the presence of lyoprotectors. At the end of storage, the highest numbers of viable cells were obtained in free or encapsulated cells freeze-dried with lyoprotectors, stored at 4°C. Encapsulated and/or lyophilized L. reuteri cells maintained their viability in simulated vaginal fluid as well as the ability to inhibit S. agalactiae NH 17 growth and to form biofilm. Encapsulated and freeze-dried L. reuteri CRL 1324 can be included in a suitable pharmaceutical form for vaginal application to prevent or treat urogenital infections in women.

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Development of Microencapsulation Delivery System for Long-Term Preservation of Probiotics as Biotherapeutics Agent

Cited by 150 publications

References 201 publications

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

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

How to Fortify a Fish Burger with Probiotic Microorganisms

Encapsulation and subsequent freeze-drying of Lactobacillus reuteri CRL 1324 for its potential inclusion in vaginal probiotic formulations

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