Influence of oligofructose-enriched inulin on survival of microencapsulated Lactobacillus casei 01 and adhesive properties of synbiotic microparticles

Abstract

Lactobacillus casei 01 was co-encapsulated with the prebiotic oligofructose-enriched inulin at different concentrations to investigate the efficiency of the prebiotic for improving the probiotic viability. Prebiotic effect on the probiotic survival under microencapsulation conditions by spray- and freeze-drying and storage stability of encapsulated living cells at 4 °C during period of 8 weeks was evaluated. Adhesiveness of L. casei 01 loaded microparticles to pig mucin was investigated in vitro to estimate the role of microencapsulation for improving the cell adhesion ability. The microparticles produced with 3% w/w oligofructose-enriched inulin showed higher initial count, while oligofructose-enriched inulin applied at 1.5% w/w resulted in better protection of L. casei 01 under storage conditions. Further, it has been observed significantly increased pig mucin binding to microparticles compared to free probiotic cells in buffer solutions simulating GI conditions, during 24 h incubation. Hence, cell microencapsulation beside enhanced viability may allow prolonged residence time of the probiotic cells in the lower intestine through excellent muco-adhesive properties of the encapsulating materials. The results suggest synbiotic chitosan-Ca-alginate microparticles as convenient delivery system capable to ensure effective cell concentration in the lower intestine where probiotic colonization is dominant.

INCREASING VIABILITY OF PROBIOTIC BACTERIA CO-ENCAPSULATED WITH PREBIOTIC FOR DISEASE RESISTANCE IN WHITE SHRIMP Litopenaeus vannamei

“…Krasaekoopt and Watcharapoka (2014) suggested that the addition of prebiotics during microencapsulation was not only providing better protection to probiotics, but also enhancing the growth of these microorganisms in simulated digestive system. On the other hand, some authors reported that the increase concentration of oligofructose-enriched inulin from 1.5 to 5% w/w did not provide the increase in cell survival or insignificantly improved the survival rate during the spray-and freezedrying processes (Ivanovska, Zhivikj, Mladenovska, & Petrushevska-Tozi, 2015).…”

“…They suggested that encapsulation technique with double coating material such as chitosan may provide better protection for probiotic from frozen damage during freeze-drying process. Ivanovska et al (2015) showed that the viability of co-encapsulate L. casei 01 in chitosan-Ca-alginate microparticles in the presence of oligofructose-enriched inulin after freeze-drying was significantly increased when compared to the formulation without prebiotic. Abbaszadeh, Gandomi, Misaghi, Bokaei, and Noori (2014) found that the combination with 2% and 3% alginate and increasing the chitosan concentration from 0.2% to 1% to coat alginate gel induced a significant increase in gastric survival rate of L. rhamnosus GG.…”