Divalent cations are antagonistic to survivability of freeze-dried probiotics encapsulated in cross-linked alginate

Tan, Li Ling; Sampathkumar, Krishnaswamy; Wong, Jia Hui; Loo, Say Chye Joachim

doi:10.1016/j.fbp.2020.09.013

Cited by 21 publications

(16 citation statements)

References 34 publications

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“…Comparing crosslinked and un-crosslinked samples (Alg vs Ca-Alg and Alg-Suc vs Ca-Alg-Suc), calcium crosslinking greatly reduced LGG survivability in Alg samples, but did not have a significant impact on LGG survivability in Alg-Suc. A similar phenomenon has been observed in freeze-dried crosslinked alginate, where divalent cations, including Ca 2+ , demonstrated antagonistic properties in reducing desiccation survivability of probiotics [397]. In the same study [397], sucrose was found to reverse the deleterious effects of divalent cations and restore viability of probiotics in freeze-dried calcium alginate particles.…”

Section: Survivability Of Lgg After Spray-dryingsupporting

confidence: 59%

“…A similar phenomenon has been observed in freeze-dried crosslinked alginate, where divalent cations, including Ca 2+ , demonstrated antagonistic properties in reducing desiccation survivability of probiotics [397]. In the same study [397], sucrose was found to reverse the deleterious effects of divalent cations and restore viability of probiotics in freeze-dried calcium alginate particles.…”

Section: Survivability Of Lgg After Spray-dryingsupporting

confidence: 59%

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Oral delivery of microbiome-modulating synbiotics derived from kefir via alginate encapsulation systems

Tan¹

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Section: Survivability Of Lgg After Spray-dryingsupporting

confidence: 59%

Section: Survivability Of Lgg After Spray-dryingsupporting

confidence: 59%

Oral delivery of microbiome-modulating synbiotics derived from kefir via alginate encapsulation systems

Tan¹

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“…The polysaccharides frequently used in research are alginate, chitosan, extracellular polysaccharide and carboxymethyl cellulose. Sodium alginate is widely used due to its safety, acid-base sensitivity and cost-effectiveness [ 127 ]. To maintain the stability of sodium alginate, it is often used in conjunction with other polysaccharides or proteins to achieve the greater protection of the probiotics.…”

Section: Solutions To Increase the Viability Of Probioticsmentioning

confidence: 99%

Characteristics of Probiotic Preparations and Their Applications

Wang

Chen

Xia

et al. 2022

Foods

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The probiotics market is one of the fastest growing segments of the food industry as there is growing scientific evidence of the positive health effects of probiotics on consumers. Currently, there are various forms of probiotic products and they can be categorized according to dosage form and the site of action. To increase the effectiveness of probiotic preparations, they need to be specifically designed so they can target different sites, such as the oral, upper respiratory or gastrointestinal tracts. Here we review the characteristics of different dosage forms of probiotics and discuss methods to improve their bioavailability in detail, in the hope that this article will provide a reference for the development of probiotic products.

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“…Alginate encapsulation is a technique that has been widely proposed to reduce the viability losses of probiotics [10][11][12]. Alginate is a naturally occurring polysaccharide comprising of guluronic acid (G) and mannuronic acid (M) residues, and thus it exists as a polyanion in a solution [13].…”

Section: Introductionmentioning

confidence: 99%

“…Alginate is a naturally occurring polysaccharide comprising of guluronic acid (G) and mannuronic acid (M) residues, and thus it exists as a polyanion in a solution [13]. It is preferred as a probiotics encapsulation material due to its generally regarded as safe (GRAS) status, edibility, ease of gelation, and low cost [11]. Alginate encapsulation of probiotics is most frequently achieved by an external gelation process, which involves dropping alginate-probiotic suspensions into a crosslinking solution, such as calcium chloride.…”

Section: Introductionmentioning

confidence: 99%

Alginate encapsulation improves probiotics survival in carbonated sodas and beers

2023

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Probiotic functionalization of non-dairy beverages has been garnering interest to provide dairy-sensitive populations with greater probiotic product varieties. The addition of probiotics into popularly consumed beverages–carbonated sodas and beers, presents an interesting challenge as the presence of acidic pH, hops-derived compounds, and ethanol have highly deleterious effects. Herein, alginate encapsulation was proposed to improve probiotics viability within sodas and beers. Three probiotics, namely Lacticaseibacillus rhamnosus GG, Escherichia coli Nissle 1917, and Bifidobacterium longum were encapsulated in alginate spheres and exposed to Coca-Cola, 7-Up, Tiger Beer, and Guinness under refrigerated, room temperature and simulated gastric fluid conditions. Results demonstrate that alginate encapsulation significantly improved the viabilities of all three probiotics in various beverages and conditions. Refrigerated storage better preserved probiotic viabilities and reduced the formation of the probiotic metabolic by-product, L-lactate, than at room temperature storage. Findings here could provide beverage manufacturers with a novel way to develop probiotic-sodas and probiotic-beers through encapsulation.

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Divalent cations are antagonistic to survivability of freeze-dried probiotics encapsulated in cross-linked alginate

Cited by 21 publications

References 34 publications

Oral delivery of microbiome-modulating synbiotics derived from kefir via alginate encapsulation systems

Oral delivery of microbiome-modulating synbiotics derived from kefir via alginate encapsulation systems

Characteristics of Probiotic Preparations and Their Applications

Alginate encapsulation improves probiotics survival in carbonated sodas and beers

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