Microencapsulation of probiotics by efficient vibration technology

Abstract

The target site of action of probiotics is the intestine. They must be surviving the stomach acidic condition before reaching the target site. Three probiotic bacteria were microencapsulated in sodium alginate beads using a sophisticated microencapsulation technology provided by BÜCHI B-390. This study reports the tolerance of the different microencapsulated Lactobacillus at low pH using simulated gastric juice, comparing it with the tolerance of free bacteria. The three microencapsulated strains displayed time-dependent acid sensitivity at pH values under 3.0. At pH 2.0, a dramatic reduction in bacterial survival occurred after 5 min, with only L. casei surviving after 30 min, with 75% survival. At pH 2.5 microencapsulated L. casei survived for 90 , L. reuteri survived for 60 and L. bulgaricus survived for only 30 min, respectively. The microencapsulation technology used in this study may effectively protect Lactobacillus from gastric conditions and permit comparisons between strains.

Keywords:

• Microencapsulation
• Lactobacillus
• simulated gastric juice
• probiotics

Acknowledgements

We would like to thank Dr. Gabriela Zárate (Laboratorio de Ecofisiología Tecnológica, Centro de Referencia para Lactobacilos (CERELA) – CONICET, Tucumán, Argentina) for International Cooperation in FONDECYT Project (n^o 11130460), for help with SEM and for providing the images of SEM.

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the article.

Additional information

Funding

A. Olivares is grateful for the financial support of “FONDECYT Iniciación n° 11130460”, CONICYT, the Centro Regional de Estudios en Alimentos Saludables (CREAS), the CONICYT-Regional and the GORE Región de Valparaíso R12C1001., Chile.