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

Yesica Vanesa Rojas-Muñoz1, Patricio Román Santagapita2, María Ximena Quintanilla-Carvajal1,3

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|November 14, 2023
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Summary

Optimizing wall materials for Lactobacillus fermentum K73 encapsulation using ionotropic gelation significantly improved probiotic survival during processing and simulated gastrointestinal conditions.

Keywords:
INFOGESTencapsulationfunctional foodionotropic gelationprobiotic

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Biotechnology

Background:

  • Bioactive capsule stability and release depend heavily on wall material composition.
  • Lactobacillus fermentum K73 is a lactic acid bacterium with potential cholesterol-lowering benefits.
  • Ionotropic gelation is a key technique for encapsulating probiotics.

Purpose of the Study:

  • To assess the impact of wall materials on Lactobacillus fermentum K73 viability during ionotropic gelation.
  • To optimize encapsulation parameters for enhanced probiotic survival under simulated gastrointestinal conditions.
  • To determine the hypocholesterolemia probiotic potential of encapsulated L. fermentum K73.

Main Methods:

  • Response surface methodology was employed to optimize wall material composition (gelatin, sweet whey, sodium alginate).
  • Encapsulation was performed using ionotropic gelation, followed by characterization of particle size and yield.
  • The INFOGEST model simulated in vitro gastrointestinal conditions to evaluate probiotic survival.

Main Results:

  • An optimal formulation without gelatin, with a sweet whey to sodium alginate ratio of 0.39/0.61 v/v, yielded 95 ± 3% encapsulation.
  • Encapsulated L. fermentum K73 showed minimal viability loss (0.32-1.53 log10 CFU/mL) across oral, gastric, and intestinal phases.
  • SEM and ATR-FTIR techniques characterized the probiotic beads.

Conclusions:

  • The optimized formulation significantly enhances L. fermentum K73 survival during encapsulation and simulated digestion.
  • This study provides a robust method for producing stable, viable probiotic capsules with cholesterol-lowering potential.
  • The findings support the use of ionotropic gelation with specific wall materials for improved probiotic delivery.