Synbiotic microcapsules using agavins and inulin as wall materials for Lactobacillus casei and Bifidobacterium breve : Viability, physicochemical properties, and resistance to in vitro oro‐gastrointestinal transit

Abstract

The microencapsulation of probiotic microorganisms is of interest since they provide health benefits; they are defined as "live microorganisms that when administered in adequate amounts confer a health benefit on the host" (Hill et al., 2014). Among the benefits, they could be grouped into two expected general benefits: support a healthy digestive tract and a healthy immune system. Positive effects on health have been demonstrated in conditions such as different bowel diseases, treatment of Helicobacter pylori infection, dermatitis, diarrhea from different etiologies, respiratory tract infections, benefits on the gut-brain axis, besides the inhibition of pathogens, and modulation of gut microbiota and gut function (Chapman et al., 2011;

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

“…Due to the β-(2→1) and β-(2→6) structure and bond type of these molecules, they have been recognized as prebiotic ingredients because they stimulate bacterial growth in the colon, which benefits gastrointestinal health and metabolic effects [ 34 , 35 ]. In addition, the branched structure of agavins may confer different functional properties than linear fructans such as inulin, such as allowing a higher water absorption capacity, which favors a greater internal plasticization of fructans and microstructural differences [ 36 , 37 , 38 ]. Whey proteins are a mixture of proteins with numerous and diverse functional properties and, therefore, may have many potential uses.…”