Effect of incorporating prebiotics in coating materials for the microencapsulation of Sacharomyces boulardii

References

• Abosereh NA, Mohamed HA-LA, El-Chalk ABA. 2007. Genetic construction of potentially probiotic Saccharomyces boulardii yeast strains using intraspecific protoplast fusion. J App Sci Res. 3:209–217.
   Google Scholar
• Ariza OTJ. 2010. Relación entre la textura de geles de alginato de sodio con gelana o kappa-carragenina/algarrobo y viabilidad en la encapsulación de bacterias lácticas [M.Sc. thesis], Tecnológico de Estudios Superiores de Ecatepec, Ecatepec de Morelos, Estado de México, México.
   Google Scholar
• Bielecka M, Biedrzycka E, Majkowska A. 2002. Selection of probiotics and prebiotics for synbiotics and confirmation of their in vivo effectiveness. Food Res Int. 35:125–131.
   Web of Science ®Google Scholar
• Champagne CP, Kailasapathy K. 2008. Encapsulation of probiotics. In: Garti N. editors. Delivery and controlled release of bioactives in foods and nutraceuticals. Cambridge (UK): Woodhead publishing Ltd.344–369.
   Google Scholar
• Chandramouli V, Kailasapathy K, Peiris P, Jones M. 2004. An improved method of microencapsulation and its evaluation to protect Lactobacillus pp. in simulated gastric conditions. J Microbiol Meth. 56:27–35.
   PubMed Web of Science ®Google Scholar
• Chen K-N, Chen M-J, Liu J-R, Lin C-W, Chiu H-Y. 2005. Optimization of incorporated prebiotics as coating materials for probiotic microencapsulation. J Food Sci. 70:M260–M267.
   Web of Science ®Google Scholar
• Dembczynski R, Jankowski T. 2000. Growth of lactic acid bacteria in alginate/starch capsules. Food Biotechnol. 17:291–294.
   Google Scholar
• De Giulio B, Orlando P, Barba G, Coppola R, De Rosa M, Sada A, De Prisco PP, Nazzaro F. 2005. Use of alginate and cryo-protective sugars to improve the viability of lactic acid bacteria after freezing and freeze-drying. World J Microb Biot. 21:739–746.
   Web of Science ®Google Scholar
• Ding WK, Shah NP. 2007. Acid, bile, and heat tolelance of free and microencapsulated probiotic bacteria. J Food Sci. 72:M446–M450.
   PubMed Web of Science ®Google Scholar
• FAO/WHO (Food and Agriculture Organization of the United Nations/World Health Organization). 2002. Guidelines for the Evaluation of Probiotics in Food (London, England, Ontario, Canada. 30 April–1 May).
   Google Scholar
• Gibson CA, Nobel SP. 1990. The cactus primerFirst Harvard University Press196–199 Cambridge, Massachussetts, USA. First edition. paperback ed..
   Google Scholar
• Gibson GR, Roberfroid MB. 1995. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutr. 125:1401–1412.
   PubMed Web of Science ®Google Scholar
• Gouin S. 2004. Micro-encapsulation: industrial appraisal of existing technologies and trends. Trends Food Sci Technol. 15:330–347.
   Web of Science ®Google Scholar
• Guslandi M, Giollo P, Testoni PA. 2003. A pilot trial of Saccharomyces boulardii in ulcerative colitis. Eur J Gastroen Hepat. 15:697–698.
   PubMed Web of Science ®Google Scholar
• Krasaekoopt W, Bhandari B, Deeth H. 2003. Evaluation of encapsulation techniques of probiotics for yoghurt. Int Dairy J. 13:3–13.
   Web of Science ®Google Scholar
• Mandal S, Puniya AK, Singh K. 2006. Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298. Int Dairy J. 16:1190–1195.
   Web of Science ®Google Scholar
• Mcfarland LV, Bernasconi P. 1993. Saccharomyces boulardii: a review of an innovative biotherapeutic agent. Microb Ecol Health Dis. 6:157–171.
   Web of Science ®Google Scholar
• Parvez S, Malik KA, Ah Kang S, Kim H. 2006. Probiotic and their fermented food products are beneficial for health. J Appl Microbiol. 100:1171–1185.
   PubMed Web of Science ®Google Scholar
• Peleg M. 1976. Texture profile analysis parameters obtained by an Instron universal testing machine. J Food Sci. 41:721–722.
   Google Scholar
• Roberfroid M. 1993. Dietary fibre, inulin and oligofructose: a review comparing their physiological effects. CRC Crit Rev Food Sci Technol. 33:103–148.
   PubMed Web of Science ®Google Scholar
• Roberfroid MB, Delzenne N. 1998. Dietary fructans. Annu Rev Nutr. 18:117–143.
   PubMed Web of Science ®Google Scholar
• Roberfroid MB, Van Loo JAE, Gibson GR. 1998. The bifidogenic nature of chicory inulin and its hydrolysis products. J Nutr. 128:11–19.
   PubMed Web of Science ®Google Scholar
• Rosas-Flores W. 2008. Microencapsulación de Lactobacillus sp, por gelación iónica utilizando mezclas binarias de gelana y alginatos. M.Sc. thesis. Centro de Investigación y de Estudios Avanzados del I.P.N. Zacatenco, México.
   Google Scholar
• SAS (Statistical Analysis System). 2002. User's Guide. Version 9.0. NC: The Cary Institute.
   Google Scholar
• Sheu TY, Marshall RT. 1993. Microentrapment of Lactobacilli in calcium alginate gels. J Food Sci. 58:557–561.
   Web of Science ®Google Scholar
• Song S-H, Cho Y-H, Park J. 2003. Microencapsulation of Lactobacillus casei YIT 9018 using a microporous glass membrane emulsification system. J Food Sci. 68:195–200.
   Web of Science ®Google Scholar
• Zuidam NJ, Shimoni E. 2009. Overview of microencapsulates for use in food products or processes and methods to take them. In: Zuidam NJ, Nedović VA. editors. Encapsulation technologies for active food ingredients and food processing. New York: Springer-Verlag3–29.
   Google Scholar