Functional properties of Lactobacillus casei C24 improved by microencapsulation using multilayer double emulsion

Beldarraín-Iznaga, Tatiana; Villalobos‐Carvajal, Ricardo; Sevillano-Armesto, Eva; Leiva-Vega, Javier

doi:10.1016/j.foodres.2021.110136

Cited by 20 publications

(4 citation statements)

References 59 publications

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“…Nevertheless, the EEP of the three microcapsules decreased significantly after freeze‐drying, being 82.13%, 88.48% and 90.06%, respectively. The findings of a study conducted by Beldarrain‐Iznaga et al 39 . showed a similar trend, which encapsulated Lactobacillus casei in double emulsion and then a coated technique.…”

Section: Resultsmentioning

confidence: 56%

“…Nevertheless, the EEP of the three microcapsules decreased significantly after freeze-drying, being 82.13%, 88.48% and 90.06%, respectively. The findings of a study conducted by Beldarrain-Iznaga et al 39 showed a similar trend, which encapsulated Lactobacillus casei in double emulsion and then a coated technique. Regarding the decrease in the survival rate of probiotics, it can be attributed to two major causes: the loss of bacterial membrane integrity caused by the freeze-drying process and changes in the structure of related sensitive proteins.…”

Section: Probiotic Encapsulation Efficiency Of Microcapsulesmentioning

confidence: 58%

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Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates

et al. 2023

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BACKGROUND Co‐encapsulation of probiotics and omega‐3 oil using complex coacervation is an effective method for enhancing the tolerance of probiotics under adverse conditions, whereas complex coacervation of omega‐3 oil was found to have low lipid digestibility. In the present study, gelatin (GE, 30 g kg−1) and gum arabic (GA, 30 g kg−1) were used to encapsulate Lactobacillus plantarum WCFS1 and algal oil by complex coacervation to produce microcapsules containing probiotics (GE‐P‐GA) and co‐microcapsules containing probiotics and algal oil (GE‐P‐O‐GA), and soy lecithin (SL) was added to probiotics‐algal oil complex coacervates [GE‐P‐O(SL)‐GA] to enhance its stability and lipolysis. Then, we evaluated the viability of different microencapsulated probiotics exposed to freeze‐drying and long‐term storage, as well as the survival rate and release performance of encapsulated probiotics and algal oil during in vitro digestion. RESULTS GE‐P‐O(SL)‐GA had a smaller particle size (51.20 μm), as well as higher freeze‐drying survival (90.06%) of probiotics and encapsulation efficiency of algal oil (75.74%). Moreover, GE‐P‐O(SL)‐GA showed a higher algal oil release rate (79.54%), lipolysis degree (74.63%) and docosahexaenoic acid lipolysis efficiency (64.8%) in the in vitro digestion model. The viability of microencapsulated probiotics after simulated digestion and long‐term storage at −18,4 and 25 °C was in the order: GE‐P‐O(SL)‐GA > GE‐P‐O‐GA > GE‐P‐GA. CONCLUSION As a result of its amphiphilic properties, SL strongly affected the physicochemical properties of probiotics and algal oil complex coacervates, resulting in higher stability and more effective lipolysis. Thus, the GE‐P‐O(SL)‐GA can more effectively deliver probiotics and docosahexaenoic acid to the intestine, which provides a reference for the preparation of high‐viability and high‐lipolysis probiotics‐algal oil microcapsules. © 2022 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 56%

Section: Probiotic Encapsulation Efficiency Of Microcapsulesmentioning

confidence: 58%

Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates

et al. 2023

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“…The co-aggregation between probiotics and other bacterial strains plays an important role, especially for human gut colonization. Co-aggregation enables lactobacilli to manipulate the nearby environment and to inhibit the growth or prevent the colonization of pathogens in the gut by releasing antimicrobial molecules nearby or by competitive exclusion [24,25]. L. helveticus 34.9 showed a very good co-aggregation capacity associated to several bacteria, but removal of the S-layer led to a significant decrease in this capacity, demonstrating the biological consequences of these proteins in the competitiveness for substrate colonization.…”

Section: Discussionmentioning

confidence: 99%

The Biological Role of the S-Layer Produced by Lactobacillus helveticus 34.9 in Cell Protection and Its Probiotic Properties

Angelescu,

Zamfir,

Ionetic

et al. 2024

Fermentation

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Lactobacillus helveticus 34.9 was isolated from a sample of Romanian home-made fermented milk, producing both surface layer proteins and a class III bacteriocin. The present study aimed to investigate the biological and functional role of the S-layer in correlation with its probiotic properties. The presence of S-layer proteins resulted in various degrees of co-aggregation of L. helveticus 34.9 with pathogens and with other lactic acid bacteria, but the removal of these proteins reduced the co-aggregation with all the tested strains. Moreover, the S-layer proved to be involved in cell wall hydrophobicity and cellular protection during freeze-drying. In the simulated passage through the gastrointestinal tract, S-layer depleted cells exhibited increased vulnerability, with greater viability loss in low pH and pepsin treatment compared to control cells. Subsequently, in the small intestine simulation, these cells lost all viability, underscoring the vital role of extracellular proteins for cell protection. The morphological effects of these treatments were observed by scanning electron microscopy. Severe structural damage was noticed when the S-layer was absent, including loss of cell shape and integrity as well as many ghost cells emptied of their content. Finally, the elimination of surface proteins reduced the interaction between L. helveticus 34.9 and mammalian cells.

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“…Generally, the dosage forms, including liquids, capsules, and pills, have been widely used for protecting the vitality of oral probiotics, − while these formulations are still insufficient to exempt gastric attack and maintain the high survival rate of the probiotics in the GIT. Recently, the surface encapsulation of individual probiotics with a functional layer has become a versatile strategy to modulate the probiotic behaviors with enhanced bioavailability and therapeutic effects compared to capsule packaging. ,− The coating could resist the strong acid and digestive enzymes in gastric fluid but degrade at a desired location in the intestinal tract to restore the bioactivities of the encapsulated probiotics. Interestingly, alginate (Alg), a food additive derived from the polysaccharide of brown algae, presents a promising pH-responsive property and high biocompatibility, implying the great potential to be a gastrointestinal microenvironment responsive and protective coating material around the probiotics. , In addition, oral probiotics are usually coadministered with other therapeutic agents for intestinal disease treatment in the clinic.…”

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confidence: 99%

Gastrointestinal Microenvironment Responsive Nanoencapsulation of Probiotics and Drugs for Synergistic Therapy of Intestinal Diseases

Peng,

Feng,

Yang

et al. 2023

ACS Nano

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The gut microbiota are prominent in preserving intestinal environmental homeostasis and managing human health, and their dysbiosis has been directly related to many kinds of intestinal diseases. Probiotics-based therapy appears as a promising approach for the treatment of gut microbiota dysbiosis, while it always suffers from limited bioavailability and therapeutic effect after oral administration. Herein, we presented a facile and safe strategy to treat colitis by nanoencapsulation of probiotics and an anti-inflammatory agent, 5-aminosalicylic acid (5-ASA), within the gastrointestinal microenvironment responsive alginate polysaccharide. Because of acid resistance, the alginate-based coating protected probiotics from the harsh gastric condition. The coating could be disintegrated to release probiotics and 5-ASA upon arriving in the intestinal tract, where the pH is normally higher than 5. In the dextran sulfate sodium-induced colitis mouse model, probiotics recovered their bioactivities and acted together with anti-inflammatory 5-ASA to alleviate colitis by upregulating microbiota richness and diversity, reducing expression of proinflammatory cytokines, and restoring intestinal barriers. This work demonstrated the synergistic therapy of intestinal diseases based on alginate-encapsulated probiotics and a clinical drug, which provided an extensive method to improve the therapeutic effect of oral microecologics.

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Functional properties of Lactobacillus casei C24 improved by microencapsulation using multilayer double emulsion

Cited by 20 publications

References 59 publications

Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates

Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates

The Biological Role of the S-Layer Produced by Lactobacillus helveticus 34.9 in Cell Protection and Its Probiotic Properties

Gastrointestinal Microenvironment Responsive Nanoencapsulation of Probiotics and Drugs for Synergistic Therapy of Intestinal Diseases

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