Microencapsulation of a probiotic bacteria with alginategelatin and its properties

Xiao Yan Li; Xi Guang Chen; Dong Su Cha; Hyun Jin Park; Cheng Sheng Liu

doi:10.1080/02652040802328685

Microencapsulation of a probiotic bacteria with alginategelatin and its properties

Xiao Yan Li, Xi Guang Chen, Dong Su Cha, Hyun Jin Park, Cheng Sheng Liu

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

77 Citations (Scopus)

Abstract

Lactobacillus casei ATCC 393-loaded microcapsules based on alginate and gelatin had been prepared by extrusion method and the product could increase the cell numbers of L. casei ATCC 393 to be 10⁷ CFU g^-1 in the dry state of microcapsules. The microparticles homogeneously distributed with size of 1.1 ± 0.2 mm. Four kinds of microcapsules (S₁, S₂, S₃ and S₄) exhibited swelling in simulated gastric fluid (SGF) while the beads eroded and disintegrated rapidly in simulated intestinal fluid (SIF). Cells of L. casei ATCC 393 could be continuously released from the microcapsules during simulated gastrointestinal tract (GIT) and the release amounts and speeds in SIF were much higher and faster than that in SGF. Encapsulation in alginategelatin microcapsules successfully improved the survival of L. casei ATCC 393 and this approach might be useful in delivery of probiotic cultures as a functional food.

Original language	English
Pages (from-to)	315-324
Number of pages	10
Journal	Journal of Microencapsulation
Volume	26
Issue number	4
DOIs	https://doi.org/10.1080/02652040802328685
Publication status	Published - 2009 Jun

Keywords

Lactobacillus casei ATCC 393
Microcapsule
Relative humidity (RH)
Release
Stability

ASJC Scopus subject areas

Bioengineering
Pharmaceutical Science
Physical and Theoretical Chemistry
Organic Chemistry
Colloid and Surface Chemistry

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10.1080/02652040802328685

Cite this

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title = "Microencapsulation of a probiotic bacteria with alginategelatin and its properties",

abstract = "Lactobacillus casei ATCC 393-loaded microcapsules based on alginate and gelatin had been prepared by extrusion method and the product could increase the cell numbers of L. casei ATCC 393 to be 107 CFU g-1 in the dry state of microcapsules. The microparticles homogeneously distributed with size of 1.1 ± 0.2 mm. Four kinds of microcapsules (S1, S2, S3 and S4) exhibited swelling in simulated gastric fluid (SGF) while the beads eroded and disintegrated rapidly in simulated intestinal fluid (SIF). Cells of L. casei ATCC 393 could be continuously released from the microcapsules during simulated gastrointestinal tract (GIT) and the release amounts and speeds in SIF were much higher and faster than that in SGF. Encapsulation in alginategelatin microcapsules successfully improved the survival of L. casei ATCC 393 and this approach might be useful in delivery of probiotic cultures as a functional food.",

keywords = "Lactobacillus casei ATCC 393, Microcapsule, Relative humidity (RH), Release, Stability",

author = "Li, {Xiao Yan} and Chen, {Xi Guang} and Cha, {Dong Su} and Park, {Hyun Jin} and Liu, {Cheng Sheng}",

year = "2009",

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doi = "10.1080/02652040802328685",

language = "English",

volume = "26",

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AU - Li, Xiao Yan

AU - Chen, Xi Guang

AU - Cha, Dong Su

AU - Park, Hyun Jin

AU - Liu, Cheng Sheng

PY - 2009/6

Y1 - 2009/6

N2 - Lactobacillus casei ATCC 393-loaded microcapsules based on alginate and gelatin had been prepared by extrusion method and the product could increase the cell numbers of L. casei ATCC 393 to be 107 CFU g-1 in the dry state of microcapsules. The microparticles homogeneously distributed with size of 1.1 ± 0.2 mm. Four kinds of microcapsules (S1, S2, S3 and S4) exhibited swelling in simulated gastric fluid (SGF) while the beads eroded and disintegrated rapidly in simulated intestinal fluid (SIF). Cells of L. casei ATCC 393 could be continuously released from the microcapsules during simulated gastrointestinal tract (GIT) and the release amounts and speeds in SIF were much higher and faster than that in SGF. Encapsulation in alginategelatin microcapsules successfully improved the survival of L. casei ATCC 393 and this approach might be useful in delivery of probiotic cultures as a functional food.

AB - Lactobacillus casei ATCC 393-loaded microcapsules based on alginate and gelatin had been prepared by extrusion method and the product could increase the cell numbers of L. casei ATCC 393 to be 107 CFU g-1 in the dry state of microcapsules. The microparticles homogeneously distributed with size of 1.1 ± 0.2 mm. Four kinds of microcapsules (S1, S2, S3 and S4) exhibited swelling in simulated gastric fluid (SGF) while the beads eroded and disintegrated rapidly in simulated intestinal fluid (SIF). Cells of L. casei ATCC 393 could be continuously released from the microcapsules during simulated gastrointestinal tract (GIT) and the release amounts and speeds in SIF were much higher and faster than that in SGF. Encapsulation in alginategelatin microcapsules successfully improved the survival of L. casei ATCC 393 and this approach might be useful in delivery of probiotic cultures as a functional food.

KW - Lactobacillus casei ATCC 393

KW - Microcapsule

KW - Relative humidity (RH)

KW - Release

KW - Stability

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JO - Journal of Microencapsulation

JF - Journal of Microencapsulation

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Microencapsulation of a probiotic bacteria with alginategelatin and its properties

Abstract

Keywords

ASJC Scopus subject areas

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