Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121

Kim, Se Jin; Cho, Seung Yong; Kim, Sae Hun; Song, Ok Ja; Shin, Ii Shik; Su, Dong; Park, Hyun Jin

doi:10.1016/j.lwt.2007.03.025

Cited by 184 publications

(125 citation statements)

References 44 publications

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“…Other lactobacilli like Lactobacillus acidophilus, a common probiotic, was found to be extremely sensitive to low pH environment. Kim and others [24] showed Lactobacillus acidophilus ATCC 43121 was almost completely destroyed within 1 hour of incubation in pH 1.2 environment. Similar results were reported by Durand and Panes [16].…”

Section: Aqueous Ph Stability Profile Of B Coagulansmentioning

confidence: 94%

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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Section: Aqueous Ph Stability Profile Of B Coagulansmentioning

confidence: 94%

Physicochemical Properties and Excipient Compatibility Studies of Probiotic Bacillus coagulans Spores

Bora¹,

Puri²,

Bansal³

2009

Sci. Pharm.

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“…The effect of microencapsulation on the survival of probiotic bacteria under gastrointestinal conditions has been investigated by researchers (Table 4). Kim et al, (2008) have investigated the effect of microencapsulation on viability of L. acidophilus ATCC 43,121 during exposure to artificial gastrointestinal. They also investigated the effect of microencapsulation on the heat susceptibility of this microorganism during the heat treatment.…”

Section: Viability and Survival Of Probiotics In Gastrointestinal Conmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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“…Furthermore, they investigated the cholesterol assimilation and intestinal adhesion of this mentioned strain in order to explore the effect of microencapsulation on health benefits. A higher resistance to artificial intestine juice and heat treatment when cells are encapsulated with sodium alginate was observed (Kim et al, 2008).…”

Section: Alginatementioning

confidence: 98%

“…Several scientists confirmed the efficacy of using alginate (also used as sodium or calcium alginate) as a microencapsulation material, enveloping probiotics in a safe surrounding shielded against outer impacts The effects of microencapsulation of Lactobacillus acidophilus by dropping method with sodium alginate on changes in survival rate under artificial gastrointestinal conditions were studied by Kim et al (2008). Furthermore, they investigated the cholesterol assimilation and intestinal adhesion of this mentioned strain in order to explore the effect of microencapsulation on health benefits.…”

Section: Alginatementioning

confidence: 99%

Microencapsulation of Lactic Acid Bacteria (LAB)

Feucht¹,

Kwak²

2013

Korean Journal for Food Science of Animal Resources

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Lactic acid bacteria (LAB) are added to different food products for a long time due to health beneficial effects on human host. LAB is applied in dairy products, such as yoghurt, cheese, and various fermented products, and also in non-dairy products, such as sausages. However, reaching the human gut alive as well as in a sufficient cell amount to exert positive health effects is still a big challenge, due to LAB sensitive character and vulnerability against harsh and detrimental conditions in human digestive system. Keeping physiological activity of sensitive LAB strains alive is for the formulation of novel food products with a probiotic health claim of utmost interest, thus microencapsulation has been applied and investigated as a promising technique for a good and reliable protection. Microencapsulation allows reduced cell injury or cell loss by retaining cells within the encapsulating membrane and can be enforced by spray-drying, emulsion, extrusion, and a range of other technologies in combination with an appropriate coating material, such as alginate, chitosan, and mixture of these two polymers. In this review, established and well-studied microencapsulation techniques with their favored coating materials, as well as the recent applications of microencapsulated LAB into dairy products will be discussed.

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Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121

Cited by 184 publications

References 44 publications

Physicochemical Properties and Excipient Compatibility Studies of Probiotic Bacillus coagulans Spores

Physicochemical Properties and Excipient Compatibility Studies of Probiotic Bacillus coagulans Spores

Technology and potential applications of probiotic encapsulation in fermented milk products

Microencapsulation of Lactic Acid Bacteria (LAB)

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