Encapsulation of probiotic Lactobacillus bulgaricus in alginate–milk microspheres and evaluation of the survival in simulated gastrointestinal conditions

Shi, Lu-E; Li, Zhenhua; Li, Danting; Xu, Min; Chen, Huai-Yu; Zhang, Zhiliang; Tang, Zhen‐Xing

doi:10.1016/j.jfoodeng.2013.02.012

Cited by 181 publications

(129 citation statements)

References 29 publications

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“…The viability of L. acidophilus ATCC 4356 cells in the MCPA was significant compared to the AP microbeads (p < 0.05). Similar to our findings, Shi et al (2013) observed the total loss of free L. bulgaricus after 1 h exposure to bile salt solution. Trindade and Grosso (2000) found that alginate calcium beads did not protect B. bifidum and L. acidophilus from 2% and 3% bile salt action.…”

Section: Viability Of Free and Microencapsulated Lactobacillus Acidopsupporting

confidence: 92%

“…The high concentration of modified citrus pectin blended with alginate calcium could be responsible for the large size of the MCPA microbeads. Chávarri et al (2010) and Shi et al (2013) found that polymer matrix with highest concentration produces large microsphere. Similarly, Sandoval-Castilla et al (2010) found alginate (0.5%) without amidated pectin produced 710 µm microbeads size.…”

Section: In Vitro: Size and Encapsulation Yield Of Lactobacillus Acidmentioning

confidence: 99%

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Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

Odun-Ayo¹,

Mellem²,

Reddy³

2016

Afr. J. Trad. Compl. Alt. Med.

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Background: For a probiotic to be viable it needs to be preserved at a recommended minimum level of 6-7 log 10 cfu/g in the product being consumed, as suggested by the International Dairy Federation. Different biopolymer matrices have been used for encapsulation of probiotic; however, loss of viability is still a challenge. Materials and Methods: Modified citrus pectin-alginate microbeads containing Lactobacillus acidophilus ATCC 4356 was developed. Efficiency of the microbeads was evaluated in simulated conditions of the gastrointestinal tract and in Balb/c mice induced with colon tumor. Genomic identification of faecal lactobacilli samples from treated mice was also performed. Results: The Modified citrus pectin-alginate probiotic microbeads significantly enhanced the viability of Lactobacillus acidophilus ATCC 4356 compared to the control (p< 0.05) both in vitro and in vivo. Exposure of the modified citrus pectin-alginate microbeads to 3 hours of simulated gastric juice resulted in 82.7% survival of L. acidophilus ATCC 4356. Also, the number of faecal lactobacilli in the modified citrus pectin-alginate probiotic treated mice increased by 10.2% after 28 days. Conclusion: Modified citrus pectin-alginate is a novel effective means of oral delivery of bacterial cells and bioactive compounds. Modified citrus pectin-alginate can be used in probiotic therapy which may improve the prevention of colon cancer.

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Section: Viability Of Free and Microencapsulated Lactobacillus Acidopsupporting

confidence: 92%

Section: In Vitro: Size and Encapsulation Yield Of Lactobacillus Acidmentioning

confidence: 99%

Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

Odun-Ayo¹,

Mellem²,

Reddy³

2016

Afr. J. Trad. Compl. Alt. Med.

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“…Similarly, probiotic Lactobacillus bulgaricus was entrapped in alginate-milk microspheres by extrusion method (Shi et al 2012). The size and shape of the formed capsules were dependent on the nozzle used and the concentration of the alginate.…”

Section: Techniques Usedmentioning

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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“…Probiotics are defined as "live microorganisms which, when administered in adequate amounts, confer a health benefit on the host" (Sohail et al 2012;Dong et al 2013;Pan et al 2013;Shi et al 2013a). It can provide various health benefits, including preventing diarrhoea, balancing intestinal microflora, stimulating the immune system, improving lactose intolerance, etc.…”

Section: Introductionmentioning

confidence: 99%

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

Zheng

et al. 2015

Braz. arch. biol. technol.

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Encapsulation of probiotic Lactobacillus bulgaricus in alginate–milk microspheres and evaluation of the survival in simulated gastrointestinal conditions

Cited by 181 publications

References 29 publications

Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

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

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

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