Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion

The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of <i<Lactobacillus fermentum</...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Yesica Vanesa Rojas-Muñoz [verfasserIn] Patricio Román Santagapita [verfasserIn] María Ximena Quintanilla-Carvajal [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	probiotic encapsulation ionotropic gelation functional food INFOGEST

Übergeordnetes Werk:	In: Polymers - MDPI AG, 2011, 15(2023), 21, p 4296
Übergeordnetes Werk:	volume:15 ; year:2023 ; number:21, p 4296

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/polym15214296

Katalog-ID:	DOAJ095443479

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520			\|a The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of <i<Lactobacillus fermentum</i< K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% <i<w</i</<i<v</i<, sweet whey 8% <i<v</i</<i<v</i<, and sodium alginate 1.5% <i<w</i</<i<v</i<). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 <i<v</i</<i<v</i< sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log<sub<10</sub< CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of <i<L. fermentum</i< decreased only by 0.32, 0.48, and 1.53 log<sub<10</sub< CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques.
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allfields	10.3390/polym15214296 doi (DE-627)DOAJ095443479 (DE-599)DOAJfe1c7597b2474031ba2ce5dfda40f045 DE-627 ger DE-627 rakwb eng QD241-441 Yesica Vanesa Rojas-Muñoz verfasserin aut Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of <i<Lactobacillus fermentum</i< K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% <i<w</i</<i<v</i<, sweet whey 8% <i<v</i</<i<v</i<, and sodium alginate 1.5% <i<w</i</<i<v</i<). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 <i<v</i</<i<v</i< sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log<sub<10</sub< CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of <i<L. fermentum</i< decreased only by 0.32, 0.48, and 1.53 log<sub<10</sub< CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques. probiotic encapsulation ionotropic gelation functional food INFOGEST Organic chemistry Patricio Román Santagapita verfasserin aut María Ximena Quintanilla-Carvajal verfasserin aut In Polymers MDPI AG, 2011 15(2023), 21, p 4296 (DE-627)61409612X (DE-600)2527146-5 20734360 nnns volume:15 year:2023 number:21, p 4296 https://doi.org/10.3390/polym15214296 kostenfrei https://doaj.org/article/fe1c7597b2474031ba2ce5dfda40f045 kostenfrei https://www.mdpi.com/2073-4360/15/21/4296 kostenfrei https://doaj.org/toc/2073-4360 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 15 2023 21, p 4296
spelling	10.3390/polym15214296 doi (DE-627)DOAJ095443479 (DE-599)DOAJfe1c7597b2474031ba2ce5dfda40f045 DE-627 ger DE-627 rakwb eng QD241-441 Yesica Vanesa Rojas-Muñoz verfasserin aut Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of <i<Lactobacillus fermentum</i< K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% <i<w</i</<i<v</i<, sweet whey 8% <i<v</i</<i<v</i<, and sodium alginate 1.5% <i<w</i</<i<v</i<). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 <i<v</i</<i<v</i< sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log<sub<10</sub< CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of <i<L. fermentum</i< decreased only by 0.32, 0.48, and 1.53 log<sub<10</sub< CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques. probiotic encapsulation ionotropic gelation functional food INFOGEST Organic chemistry Patricio Román Santagapita verfasserin aut María Ximena Quintanilla-Carvajal verfasserin aut In Polymers MDPI AG, 2011 15(2023), 21, p 4296 (DE-627)61409612X (DE-600)2527146-5 20734360 nnns volume:15 year:2023 number:21, p 4296 https://doi.org/10.3390/polym15214296 kostenfrei https://doaj.org/article/fe1c7597b2474031ba2ce5dfda40f045 kostenfrei https://www.mdpi.com/2073-4360/15/21/4296 kostenfrei https://doaj.org/toc/2073-4360 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 15 2023 21, p 4296
allfields_unstemmed	10.3390/polym15214296 doi (DE-627)DOAJ095443479 (DE-599)DOAJfe1c7597b2474031ba2ce5dfda40f045 DE-627 ger DE-627 rakwb eng QD241-441 Yesica Vanesa Rojas-Muñoz verfasserin aut Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of <i<Lactobacillus fermentum</i< K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% <i<w</i</<i<v</i<, sweet whey 8% <i<v</i</<i<v</i<, and sodium alginate 1.5% <i<w</i</<i<v</i<). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 <i<v</i</<i<v</i< sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log<sub<10</sub< CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of <i<L. fermentum</i< decreased only by 0.32, 0.48, and 1.53 log<sub<10</sub< CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques. probiotic encapsulation ionotropic gelation functional food INFOGEST Organic chemistry Patricio Román Santagapita verfasserin aut María Ximena Quintanilla-Carvajal verfasserin aut In Polymers MDPI AG, 2011 15(2023), 21, p 4296 (DE-627)61409612X (DE-600)2527146-5 20734360 nnns volume:15 year:2023 number:21, p 4296 https://doi.org/10.3390/polym15214296 kostenfrei https://doaj.org/article/fe1c7597b2474031ba2ce5dfda40f045 kostenfrei https://www.mdpi.com/2073-4360/15/21/4296 kostenfrei https://doaj.org/toc/2073-4360 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 15 2023 21, p 4296
allfieldsGer	10.3390/polym15214296 doi (DE-627)DOAJ095443479 (DE-599)DOAJfe1c7597b2474031ba2ce5dfda40f045 DE-627 ger DE-627 rakwb eng QD241-441 Yesica Vanesa Rojas-Muñoz verfasserin aut Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of <i<Lactobacillus fermentum</i< K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% <i<w</i</<i<v</i<, sweet whey 8% <i<v</i</<i<v</i<, and sodium alginate 1.5% <i<w</i</<i<v</i<). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 <i<v</i</<i<v</i< sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log<sub<10</sub< CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of <i<L. fermentum</i< decreased only by 0.32, 0.48, and 1.53 log<sub<10</sub< CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques. probiotic encapsulation ionotropic gelation functional food INFOGEST Organic chemistry Patricio Román Santagapita verfasserin aut María Ximena Quintanilla-Carvajal verfasserin aut In Polymers MDPI AG, 2011 15(2023), 21, p 4296 (DE-627)61409612X (DE-600)2527146-5 20734360 nnns volume:15 year:2023 number:21, p 4296 https://doi.org/10.3390/polym15214296 kostenfrei https://doaj.org/article/fe1c7597b2474031ba2ce5dfda40f045 kostenfrei https://www.mdpi.com/2073-4360/15/21/4296 kostenfrei https://doaj.org/toc/2073-4360 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 15 2023 21, p 4296
allfieldsSound	10.3390/polym15214296 doi (DE-627)DOAJ095443479 (DE-599)DOAJfe1c7597b2474031ba2ce5dfda40f045 DE-627 ger DE-627 rakwb eng QD241-441 Yesica Vanesa Rojas-Muñoz verfasserin aut Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of <i<Lactobacillus fermentum</i< K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% <i<w</i</<i<v</i<, sweet whey 8% <i<v</i</<i<v</i<, and sodium alginate 1.5% <i<w</i</<i<v</i<). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 <i<v</i</<i<v</i< sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log<sub<10</sub< CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of <i<L. fermentum</i< decreased only by 0.32, 0.48, and 1.53 log<sub<10</sub< CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques. probiotic encapsulation ionotropic gelation functional food INFOGEST Organic chemistry Patricio Román Santagapita verfasserin aut María Ximena Quintanilla-Carvajal verfasserin aut In Polymers MDPI AG, 2011 15(2023), 21, p 4296 (DE-627)61409612X (DE-600)2527146-5 20734360 nnns volume:15 year:2023 number:21, p 4296 https://doi.org/10.3390/polym15214296 kostenfrei https://doaj.org/article/fe1c7597b2474031ba2ce5dfda40f045 kostenfrei https://www.mdpi.com/2073-4360/15/21/4296 kostenfrei https://doaj.org/toc/2073-4360 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 15 2023 21, p 4296
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source	In Polymers 15(2023), 21, p 4296 volume:15 year:2023 number:21, p 4296
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callnumber-first	Q - Science
author	Yesica Vanesa Rojas-Muñoz
spellingShingle	Yesica Vanesa Rojas-Muñoz misc QD241-441 misc probiotic misc encapsulation misc ionotropic gelation misc functional food misc INFOGEST misc Organic chemistry Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion
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topic_title	QD241-441 Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion probiotic encapsulation ionotropic gelation functional food INFOGEST
topic	misc QD241-441 misc probiotic misc encapsulation misc ionotropic gelation misc functional food misc INFOGEST misc Organic chemistry
topic_unstemmed	misc QD241-441 misc probiotic misc encapsulation misc ionotropic gelation misc functional food misc INFOGEST misc Organic chemistry
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title	Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion
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title_sort	probiotic encapsulation: bead design improves bacterial performance during in vitro digestion
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title_auth	Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion
abstract	The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of <i<Lactobacillus fermentum</i< K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% <i<w</i</<i<v</i<, sweet whey 8% <i<v</i</<i<v</i<, and sodium alginate 1.5% <i<w</i</<i<v</i<). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 <i<v</i</<i<v</i< sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log<sub<10</sub< CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of <i<L. fermentum</i< decreased only by 0.32, 0.48, and 1.53 log<sub<10</sub< CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques.
abstractGer	The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of <i<Lactobacillus fermentum</i< K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% <i<w</i</<i<v</i<, sweet whey 8% <i<v</i</<i<v</i<, and sodium alginate 1.5% <i<w</i</<i<v</i<). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 <i<v</i</<i<v</i< sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log<sub<10</sub< CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of <i<L. fermentum</i< decreased only by 0.32, 0.48, and 1.53 log<sub<10</sub< CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques.
abstract_unstemmed	The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of <i<Lactobacillus fermentum</i< K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% <i<w</i</<i<v</i<, sweet whey 8% <i<v</i</<i<v</i<, and sodium alginate 1.5% <i<w</i</<i<v</i<). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 <i<v</i</<i<v</i< sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log<sub<10</sub< CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of <i<L. fermentum</i< decreased only by 0.32, 0.48, and 1.53 log<sub<10</sub< CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques.
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container_issue	21, p 4296
title_short	Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion
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This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of <i<Lactobacillus fermentum</i< K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% <i<w</i</<i<v</i<, sweet whey 8% <i<v</i</<i<v</i<, and sodium alginate 1.5% <i<w</i</<i<v</i<). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 <i<v</i</<i<v</i< sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log<sub<10</sub< CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of <i<L. fermentum</i< decreased only by 0.32, 0.48, and 1.53 log<sub<10</sub< CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. 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