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Exploring the anti-inflammatory effects of microencapsulated probiotic bacteria: in vivo and in vitro evaluation in
Berna Madali-Kafes1, Lütfiye Parlak-Yetisen2, Derya Dikmen2
1Department of Nutrition and Dietetics, Necmettin Erbakan University, Konya, Turkey.
Background:
Encapsulation technology has been extensively employed in recent years to enhance the efficacy and efficiency of probiotics. Nevertheless, existing studies have primarily concentrated on product efficacy, with inadequate scrutiny concerning potential effects on living organisms. This study aimed to evaluate the effects of various encapsulated probiotic strains on inflammatory responses in healthy mice, alongside their in vitro viability. Nissle (EcN) and Lactobacillus rhamnosus GG (LGG) were microencapsulated for the study.
Results:
The differences in serum levels of Total Oxidant Status, Total Antioxidant Status, and C-reactive protein among the groups were statistically significant (LGG, P = 0.039, P = 0.024, and P < 0.001; EcN, P = 0.019, P = 0.012, and P = 0.037, respectively). The highest levels were found in the control group, while the lowest levels were observed in the microencapsulated group. There were no significant differences in tissue tumor necrosis factor or interleukin-6 levels for either LGG or EcN.
Conclusion:
Probiotics reduced inflammation-related parameters in serum of healthy mice. Microencapsulation preserved viability in vitro, but in vivo no significant differences were observed in anti-inflammatory parameters or body weight between microencapsulated and free probiotics. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Insights
Microencapsulation of probiotics like Escherichia coli Nissle (EcN) and Lactobacillus rhamnosus GG (LGG) reduced inflammation markers in mice serum. However, in vivo anti-inflammatory effects and body weight did not significantly differ between encapsulated and free probiotics.
Area of Science:
- Microbiology
- Immunology
- Food Science
Background:
- Encapsulation technology is widely used to improve probiotic efficacy.
- Limited research exists on the in vivo effects of encapsulated probiotics on host inflammatory responses.
- This study investigates the impact of encapsulated EcN and LGG on inflammation in healthy mice.
Purpose of the Study:
- To evaluate the effects of microencapsulated probiotic strains on inflammatory responses in healthy mice.
- To assess the in vitro viability of encapsulated probiotics.
- To compare the in vivo anti-inflammatory effects of microencapsulated versus free probiotics.
Main Methods:
- Microencapsulation of Escherichia coli Nissle (EcN) and Lactobacillus rhamnosus GG (LGG).
- Administration of encapsulated and free probiotics to healthy mice.
- Measurement of serum inflammatory markers: Total Oxidant Status, Total Antioxidant Status, and C-reactive protein.
- Assessment of tissue levels of tumor necrosis factor and interleukin-6.
- Evaluation of in vitro probiotic viability.
Main Results:
- Serum levels of Total Oxidant Status, Total Antioxidant Status, and C-reactive protein were significantly reduced in mice receiving microencapsulated probiotics compared to the control group.
- No significant differences were observed in tissue levels of tumor necrosis factor or interleukin-6 between groups.
- In vitro viability of microencapsulated probiotics was preserved.
Conclusions:
- Probiotics, particularly when microencapsulated, demonstrate potential in reducing systemic inflammation markers in healthy mice.
- While microencapsulation ensures probiotic viability, significant in vivo differences in anti-inflammatory parameters or body weight were not observed between encapsulated and free forms.
- Further research is needed to elucidate the in vivo mechanisms and long-term effects of encapsulated probiotics.
