Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Protein Digestion01:02

Protein Digestion

85.8K
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
85.8K
Bioavailability Enhancement: Drug Stability Enhancement and GI Retention01:05

Bioavailability Enhancement: Drug Stability Enhancement and GI Retention

332
Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...
332
Probiotics01:22

Probiotics

292
Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
292

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

3D-Printable Chontaduro (<i>Bactris gasipaes</i>) Gel Inks: Influence of Encapsulated <i>Lactiplantibacillus plantarum</i> on Rheological, Textural, and Sensory Properties.

Gels (Basel, Switzerland)·2026
Same author

Effect of Microfluidization Technique on the Physicochemical Characteristics of Cannabidiol Nanoemulsions.

Nanomaterials (Basel, Switzerland)·2026
Same author

Chemical and Microscopic Characterization of the Yellow Passion Fruit Peel.

Molecules (Basel, Switzerland)·2025
Same author

Cellular Abnormalities Induced by High Glucose in Mixed Glial Cultures Are Maintained, Although Glucose Returns to Normal Levels.

Brain sciences·2025
Same author

A Comprehensive Review of Niosomes: Composition, Structure, Formation, Characterization, and Applications in Bioactive Molecule Delivery Systems.

Molecules (Basel, Switzerland)·2025
Same author

Encapsulation of <i>Lactobacillus reuteri</i> in Chia-Alginate Hydrogels for Whey-Based Functional Powders.

Gels (Basel, Switzerland)·2025

Related Experiment Video

Updated: Apr 27, 2026

Immobilization of Multi-biocatalysts in Alginate Beads for Cofactor Regeneration and Improved Reusability
09:27

Immobilization of Multi-biocatalysts in Alginate Beads for Cofactor Regeneration and Improved Reusability

Published on: April 22, 2016

17.3K

Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion (Part 2: Operational

Yesica Vanesa Rojas-Muñoz1, María de Jesús Perea-Flores2, María Ximena Quintanilla-Carvajal1,3

  • 1Universidad de La Sabana, Facultad de Ingeniería, Maestría en Diseño y Gestión de Procesos, Campus Universitario del Puente del Común, Chía 250001, Cundinamarca, Colombia.

Polymers
|September 14, 2024
PubMed
Summary

This study optimized extrusion encapsulation for Lactobacillus fermentum K73, enhancing probiotic survival. Optimal conditions yielded high encapsulation efficiency and improved bacterial viability under gastrointestinal conditions.

Keywords:
INFOGESTencapsulationfunctional foodprobioticvibration technology

More Related Videos

Mammalian Cell Encapsulation in Alginate Beads Using a Simple Stirred Vessel
10:20

Mammalian Cell Encapsulation in Alginate Beads Using a Simple Stirred Vessel

Published on: June 29, 2017

19.5K
Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

3.3K

Related Experiment Videos

Last Updated: Apr 27, 2026

Immobilization of Multi-biocatalysts in Alginate Beads for Cofactor Regeneration and Improved Reusability
09:27

Immobilization of Multi-biocatalysts in Alginate Beads for Cofactor Regeneration and Improved Reusability

Published on: April 22, 2016

17.3K
Mammalian Cell Encapsulation in Alginate Beads Using a Simple Stirred Vessel
10:20

Mammalian Cell Encapsulation in Alginate Beads Using a Simple Stirred Vessel

Published on: June 29, 2017

19.5K
Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

3.3K

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Biotechnology

Background:

  • Functional foods offer disease prevention but face challenges with probiotic stability.
  • Probiotics like Lactobacillus fermentum K73 are sensitive to processing and gastrointestinal conditions.
  • Encapsulation is crucial for protecting probiotics in functional food applications.

Purpose of the Study:

  • To optimize extrusion encapsulation parameters for Lactobacillus fermentum K73 using vibrating technology.
  • To evaluate the impact of operational conditions on bacterial viability and bead morphology.
  • To assess the survival of encapsulated L. fermentum under simulated gastrointestinal conditions.

Main Methods:

  • An optimal experimental design approach was used to determine the best frequency, voltage, and pumping rate for sweet whey-sodium alginate bead production.
  • Microspheres were characterized using RAMAN spectroscopy, scanning electron microscopy, and confocal laser scanning microscopy.
  • In vitro survival was assessed using the INFOGEST model simulating oral, gastric, and intestinal phases.

Main Results:

  • Optimal encapsulation conditions (70 Hz, 250 V, 20 mL/min) yielded a cell count of 8.43 Log10 (CFU/mL) and an encapsulation yield of 94.3%.
  • The mean particle diameter of the beads was 620 ± 5.3 µm.
  • Encapsulated L. fermentum showed significantly improved survival (7.6 Log10 (CFU/mL)) under simulated gastrointestinal conditions compared to free cells.

Conclusions:

  • Extrusion encapsulation using vibrating technology effectively protects Lactobacillus fermentum K73.
  • Optimized parameters enhance probiotic viability during processing and gastrointestinal transit.
  • This method supports the development of stable, viable probiotic functional foods.