Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions

Abstract

Encapsulation is a process in which a base material is encapsulated in a wall material that can protect it against external factors and/or improve its bioavailability. Among the different encapsulation techniques, ionic gelation stands out as being useful for thermolabile compounds. The aim of this work was to encapsulate Saccharomyces boulardii by ionic gelation using agavins (A) and whey protein (WP) as wall materials and to evaluate the morphostructural changes that occur during in vitro gastrointestinal digestion. Encapsulations at different levels of A and WP were analyzed using microscopic, spectroscopic and thermal techniques. Encapsulation efficiency and cell viability were evaluated. S. boulardii encapsulated at 5% A: 3.75% WP (AWB6) showed 88.5% cell survival after the simulated gastrointestinal digestion; the bead showed a significantly different microstructure from the controls. The mixture of A and WP increased in the survival of S. boulardii respect to those encapsulated with alginate, A or WP alone. The binary material mixture simultaneously allowed a controlled release of S. boulardii by mostly diffusive Fickian mechanisms and swelling. The cell-release time was found to control the increment of the Damköhler number when A and WP were substrates for S. boulardii, in this way allowing greater protection against gastrointestinal conditions.

Microencapsulation for Pharmaceutical Applications: A Review

“…175,176 In the pharmaceutical industries, oral administration of live probiotics as antigen-delivery vehicles is promising to develop their vaccines. As a model probiotic, recombinant Lactobacillus plantarum 25 is used to express an M-cell homing peptide fused with BmpB (bovine morphometric protein bound) protein, and the microencapsulated model probiotic via the centrifugal extrusion method, and more than 65% survived in simulated gastric fluid (pH 2.0) and more than 75% remain alive in simulated small intestinal fluid (pH 7.2) and were thoroughly released within 12 h. 180 Meanwhile, the API induced a stronger production of BmpB-specific IgG and IgA in mice after 4 weeks of the first immunization.…”

“…In short, an effective microencapsulation system should protect them during GIT and storage, release them in the colon, and promote their colonization ability. Meanwhile, it is imperative to develop the right in vitro and in vivo models to evaluate the efficiency of these ADSs. − …”

Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii

“…The encapsulation of S. boulardii with sodium alginate and agavins has proven to be a good option. Additionally, agavins, in addition to protecting S. boulardii during the gastrointestinal process, have also been shown to retain their prebiotic effect [13,25].…”

“…Additionally, with tools such as digital image analysis (IDA) in micrographs of alginate microcapsules with agavins that contained S. boulardii, a network established by these materials within the microcapsule called beads internal networking (BIN) or mesostructure has been observed; it is established mainly by the agavins distributed in the microcapsule, and in which the distribution of the pores and the intersections of the network in the gel are measured [25,26]. In works in which synbiotic microcapsules with algae polysaccharides have been incorporated into gummy-type sweets, a double encapsulation of probiotics such as Lactobacillus rhamnosus has been simulated [27].…”

An exploration of alginate oligosaccharides modulating intestinal inflammatory networks via gut microbiota

“…Bacillus amyloliquefaciens and some yeasts synthesize high level of VOCs ( Ngo et al, 2020 ; Shruthi et al, 2022 ). AOS has been report to affect the most related lactic acid bacteria ( Zhuge et al, 2020 ; Le et al, 2021 ; Yudiati et al, 2021 ), yeasts ( Chávez-Falcón et al, 2022 ), and other probiotics ( Guleria et al, 2016 ) under simulated gastrointestinal conditions.…”