TY - JOUR
T1 - Microencapsulation of probiotics by efficient vibration technology
AU - Olivares, Araceli
AU - Silva, Paulina
AU - Altamirano, Claudia
N1 - Funding Information:
A. Olivares is grateful for the financial support of ?FONDECYT Iniciaci?n n? 11130460?, CONICYT, the Centro Regional de Estudios en Alimentos Saludables (CREAS), the CONICYT-Regional and the GORE Regi?n de Valpara?so R12C1001., Chile. We would like to thank Dr. Gabriela Z?rate (Laboratorio de Ecofisiolog?a Tecnol?gica, Centro de Referencia para Lactobacilos (CERELA)?CONICET, Tucum?n, Argentina) for International Cooperation in FONDECYT Project (no 11130460), for help with SEM and for providing the images of SEM.
Funding Information:
A. Olivares is grateful for the financial support of “FONDECYT Iniciación n° 11130460”, CONICYT, the Centro Regional de Estudios en Alimentos Saludables (CREAS), the CONICYT-Regional and the GORE Región de Valparáıso R12C1001., Chile.
Publisher Copyright:
© 2017 Informa UK Limited, trading as Taylor & Francis Group.
PY - 2017/10/3
Y1 - 2017/10/3
N2 - The target site of action of probiotics is the intestine. They must be surviving the stomach acidic condition before reaching the target site. Three probiotic bacteria were microencapsulated in sodium alginate beads using a sophisticated microencapsulation technology provided by BÜCHI B-390. This study reports the tolerance of the different microencapsulated Lactobacillus at low pH using simulated gastric juice, comparing it with the tolerance of free bacteria. The three microencapsulated strains displayed time-dependent acid sensitivity at pH values under 3.0. At pH 2.0, a dramatic reduction in bacterial survival occurred after 5 min, with only L. casei surviving after 30 min, with 75% survival. At pH 2.5 microencapsulated L. casei survived for 90, L. reuteri survived for 60 and L. bulgaricus survived for only 30 min, respectively. The microencapsulation technology used in this study may effectively protect Lactobacillus from gastric conditions and permit comparisons between strains.
AB - The target site of action of probiotics is the intestine. They must be surviving the stomach acidic condition before reaching the target site. Three probiotic bacteria were microencapsulated in sodium alginate beads using a sophisticated microencapsulation technology provided by BÜCHI B-390. This study reports the tolerance of the different microencapsulated Lactobacillus at low pH using simulated gastric juice, comparing it with the tolerance of free bacteria. The three microencapsulated strains displayed time-dependent acid sensitivity at pH values under 3.0. At pH 2.0, a dramatic reduction in bacterial survival occurred after 5 min, with only L. casei surviving after 30 min, with 75% survival. At pH 2.5 microencapsulated L. casei survived for 90, L. reuteri survived for 60 and L. bulgaricus survived for only 30 min, respectively. The microencapsulation technology used in this study may effectively protect Lactobacillus from gastric conditions and permit comparisons between strains.
KW - Lactobacillus
KW - Microencapsulation
KW - probiotics
KW - simulated gastric juice
UR - http://www.scopus.com/inward/record.url?scp=85031911880&partnerID=8YFLogxK
U2 - 10.1080/02652048.2017.1390005
DO - 10.1080/02652048.2017.1390005
M3 - Article
C2 - 28985684
AN - SCOPUS:85031911880
VL - 34
SP - 667
EP - 674
JO - Journal of Microencapsulation
JF - Journal of Microencapsulation
SN - 0265-2048
IS - 7
ER -