Protective effect of milk protein based microencapsulation on bacterial survival in simulated gastric juice versus the murine gastrointestinal system

Würth, Rebecca; Hörmannsperger, Gabriele; Wilke, Julia; Foerst, Petra; Haller, Dirk; Kulozik, Ulrich

doi:10.1016/j.jff.2015.02.046

Cited by 38 publications

(21 citation statements)

References 39 publications

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“…Milk proteins have a higher buffering capacity, and these have been shown to increase count of probiotics during digestion (Würth et al . ). In addition, encapsulation of probiotics in milk‐based materials could improve their viability in dairy foods (Ranadheera et al .…”

Section: Introductionmentioning

confidence: 97%

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

Prasanna

Charalampopoulos

2018

Int J of Dairy Tech

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In this work, a new encapsulating matrix, alginate–goats’ milk–inulin, was used to encapsulate Bifidobacterium animalis subsp. lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats’ milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidification yoghurts. The results of this study showed that the alginate–goats’ milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats’ milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using capsules based on cows’ milk.

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Section: Introductionmentioning

confidence: 97%

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

Prasanna

Charalampopoulos

2018

Int J of Dairy Tech

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“…Interestingly, there is sometimes a poor correlation between in vitro and in vivo studies. For instance, it has been reported that encapsulation of probiotics within a milk protein‐based microencapsulation system did not increase their survival rates in the murine gastrointestinal system, even though they did in an in vitro study (Wurth et al., ). Conversely, in another study, it was reported that microgels fabricated from a modified polysaccharide enhanced the viability of L. plantarum MA2 in both in vitro and murine models (Liu, Sun, Sun, Rinuan‐ur‐Rehman, & Wang, ; Wang, Wang, & Dai, ).…”

Section: Emerging Methods For Evaluating Probiotic Delivery System Efmentioning

confidence: 99%

Progress in microencapsulation of probiotics: A review

Yao

Xie

et al. 2020

Comp Rev Food Sci Food Safe

325

160

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The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation can be used to enhance the resistance of probiotics to unfavorable conditions. A range of oral delivery systems has been developed to increase the level of probiotics reaching the colon including embedding and coating systems. This review introduces emerging strategies for the microencapsulation of probiotics and highlights the key mechanisms of their stress–tolerance properties. Recent in vitro and in vivo models for evaluation of the efficiency of probiotic delivery systems are also reviewed. Encapsulation technologies are required to maintain the viability of probiotics during storage and within the human gut so as to increase their ability to colonize the colon. These technologies work by protecting the probiotics from harsh environmental conditions, as well as increasing their mucoadhesive properties. Typically, the probiotics are either embedded inside or coated with food‐grade materials such as biopolymers or lipids. In some cases, additional components may be coencapsulated to enhance their viability such as nutrients or protective agents. The importance of having suitable in vitro and in vivo models to evaluate the efficiency of probiotic delivery systems is also emphasized.

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“…Gelatin is able to form a solid-like surface of the capsules by the extrusion in the medium of non-polar substances (oils) [10]. A presence of the oil receiving medium is a mandatory condition, as it ensures the lack of affinity with the molten gelatin and, as a result, the formation of a spherical shape of seamless capsules.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…From a colloidal point of view, it is the limited capability of the system "oil and fat raw materials -water" to mixing that provides the formation of a clear phase separation border, which prevents spreading of a film-forming material on the surface of drops [9][10][11].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Analysis of kinetics pattern in the formation and separation of a drop of fluid in the form of a capsule

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Pyvovarov

2017

EEJET

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Представлено кінетичну модель процесу формоутворення крапель капсульованих рідин, починаючи від етапу формування зародка кра-плі до моменту її відриву під дією фізичних сил та технологічних параметрів. Одержані рів-няння являються теоретичним описом проце-су капсулоутворення та обґрунтовують три-валість процесу, розмірні характеристики кінцевого продукту та потужність конструк-тивних машин для одержання капсул Ключові слова: ліпіди, капсулювання, кіне-тика відриву краплі, оболонка альгінат каль-цію, відрив краплі, перемичка краплі, зародок краплі Представлена кинетическая модель процес-са формообразования капель капсулированных жидкостей, начиная от этапа формирования зародыша капли до момента ее отрыва под дей-ствием различных физических сил и техноло-гических параметров. Полученные уравнения являются теоретическим описанием процесса капсулообразования и обосновывают продол-жительность процесса, размерные характе-ристики конечного продукта и мощность кон-структивных машин для получения капсул Ключевые слова: липиды, капсулирование, кинетика отрыва капли, оболочка альгинат кальция, отрыв капли, перемычка капли, заро-дыш капли UDC 544.2

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Protective effect of milk protein based microencapsulation on bacterial survival in simulated gastric juice versus the murine gastrointestinal system

Cited by 38 publications

References 39 publications

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

Progress in microencapsulation of probiotics: A review

Analysis of kinetics pattern in the formation and separation of a drop of fluid in the form of a capsule

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