Alginate based Encapsulation for Enhanced Probiotic Viability

High cell density fermentation and encapsulation process for producing Akkermansia muciniphila, a beneficial bacterial strain for gut health. The process involves culturing Akkermansia using plant-derived mucin-related compounds instead of animal mucin. The fermentation is optimized with parameters like pH, agitation, CO2, and temperature. The cells are then concentrated, washed, and encapsulated to improve stability. This allows higher cell densities and yields compared to traditional animal mucin media.

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A surface treatment composition comprising microcapsules containing bacterial spores, particularly Bacillus spores, that provides improved spore deposition on treated surfaces, especially fabrics, during cleaning processes involving water immersion and rinsing. The microcapsules, typically made of calcium alginate, release the spores during treatment, enabling enhanced stain removal, second-time cleaning benefits, and malodor prevention.

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A system and method for large-scale production of microalginate beads for encapsulating proteins and microorganisms. The method involves passing a solution containing the biological active and an amphiphilic compound through a spinning disk sprayer to generate microbeads, which are then captured in a curing bath. The system enables the production of microbeads in biologically compatible size ranges (50-100 μm) with retained viability, suitable for applications in agriculture, horticulture, and environmental management.

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Microcapsules containing probiotic strains that can withstand the stresses of food preparation and storage, including high temperatures, pH variations, and digestive enzymes. The microcapsules incorporate a polymer shell that protects the probiotic microorganisms while maintaining their viability. The polymer shell is comprised of a copolymer of methacrylic acid and alginic acid, with a prebiotic component. This formulation enables the probiotics to colonize the intestinal environment without compromising their activity, making it ideal for food products that require probiotic preservation during processing.

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The food industry is faced with a significant challenge in maintaining the viability and stability of probiotics during processing and in model food. Encapsulation technology offers a promising solution to this issue. This study was aimed to investigate the effect of Sodium Alginate (SA) and arabinoxylan (AX) composite encapsulation on the viability & stability of Lactobacillus rhamnosus GG. The AX was extracted from maize and characterized, and then the SA-AX composite was used to encapsulate the probiotics. The resulting microbeads were analyzed for their morphological, molecular, and physicochemical properties. The MAX-SA microbeads demonstrated the highest efficiency at 97.9 0.6%, followed by MAX at 95 1.5% and SA at 92 1.4%. The FTIR spectra revealed specific functional groups in the samples. The MAX-SA and MSA matrices had a dispersed structure, while the MAX matrix had a smooth microstructure. The microcapsules had an average size ranging from 718 2 mm to 734 2 mm. The viability of the encapsulated probiotics was assessed under storage conditions, simulated gastroint... Read More

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Microencapsulation of mammalian cells using composite hydrogel microbeads comprising silk fibroin and modified alginate provides enhanced protection against mechanical stress and environmental insults during biotechnology and regenerative medicine applications. The microbeads exhibit improved structural stability, permselectivity, and elastic modulus compared to conventional alginate-based systems, enabling on-demand release of encapsulated cells while maintaining viability and function.

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Shelf-stable, heat-treated beverage containing encapsulated probiotics that can be stored at ambient temperatures for extended periods without spoilage. The beverage contains microparticles with live probiotics encapsulated within. The microparticles are made by coating a core of sub-microparticles containing the probiotics with denatured protein using a fluidized bed process. This prevents leakage and degradation of the probiotics during heat treatment and storage. The encapsulated probiotics survive UHT processing and maintain viability for 24 months at room temperature.

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This review aims to gather the current state of the art on the encapsulation methods using alginate as the main polymeric material in order to produce hydrogels ranging from the microscopic to macroscopic sizes. The use of alginates as an encapsulation material is of growing interest, as it is fully bio-based, bio-compatible and bio-degradable. The field of application of alginate encapsulation is also extremely broad, and there is no doubt it will become even broader in the near future considering the societal demand for sustainable materials in technological applications. In this review, alginates main properties and gelification mechanisms, as well as some factors influencing this mechanism, such as the nature of the reticulation cations, are first investigated. Then, the capacity of alginate gels to release matter in a controlled way, from small molecules to micrometric compounds, is reported and discussed. The existing techniques used to produce alginates beads, from the laboratory scale to the industrial one, are further described, with a consideration of the pros and cons wit... Read More

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An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs' viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W

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Microencapsulated microbial cultures with enhanced storage stability at elevated temperatures, comprising a microbial culture entrapped in a coacervate comprising a non-homogeneous encapsulation matrix with a high ratio of matrix material to core material, wherein the matrix material includes carbohydrates, proteins, and antioxidants. The microencapsulated cultures exhibit preserved viability over extended periods of storage at temperatures up to 37°C, enabling applications in products where refrigerated storage is not feasible.

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Core-shell microcapsules for compartmentalizing biological molecules in solution, comprising a hydrogel shell with a polysaccharide backbone modified with cross-linking moieties and optionally hydrophilicity/hydrophobicity-modifying groups, surrounding a liquid or semi-liquid core with an unmodified polysaccharide backbone. The microcapsules enable iterative processing of encapsulated biological molecules through controlled reagent exchange and degradation under mild conditions, maintaining the integrity of reaction products.

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The pursuit of probiotic-enriched bread, driven by the dual objectives of enhancing nutritional value and promoting health while ensuring sustainability, has spurred significant research and technological advancements. However, a persistent challenge lies in preserving the viability of microorganisms throughout the rigorous processes of production, storage, and exposure to the stomachs acidic environment. This study investigates biotechnological innovations for sustainable probiotic bread production, conducting a thorough review of probiotic encapsulation methods and analyzing prior research on the viability of encapsulated probiotics in bread across different baking conditions and storage periods. Encapsulation emerges as a promising strategy, involving the protection of microorganisms with specialized layers, notably multilayered alginate-chitosan coatings, to shield them from degradation. Studies suggest that encapsulated probiotics, particularly the L. casei 431 strain within smaller-sized products subjected to shorter baking times, exhibit minimal viability reduction. Moreover,... Read More

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A probiotic granule comprising a core of probiotic bacteria coated with a single continuous layer of a hydrophobic solid dispersion containing a water-soluble polymeric stress absorber. The stress absorber is dispersed within a hydrophobic solid component such as fat, wax, or fatty acid, and provides mechanical protection and controlled dissolution of the granule. The granule enables prolonged survival of the probiotics during storage and passage through the gastrointestinal tract, and can be used in a variety of food products.

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Encapsulating probiotics using calcium carbonate to improve intestinal reach, stability during freeze-drying, and storage stability. The method involves encapsulating probiotics with calcium carbonate, freeze-drying the encapsulated probiotics, and then powdering the resulting calcium carbonate-encapsulated probiotic powder. The calcium carbonate reacts with bile in the intestines, converting to hydroxyapatite, aiding probiotic survival. The encapsulation prevents degradation during stomach acid and freeze-drying.

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With its exceptional biocompatibility, alginate emerged as a highly promising biomaterial for a large range of applications in regenerative medicine. Whether in the form of microparticles, injectable hydrogels, rigid scaffolds, or bioinks, alginate provides a versatile platform for encapsulating cells and fostering an optimal environment to enhance cell viability. This review aims to highlight recent studies utilizing alginate in diverse formulations for cell transplantation, offering insights into its efficacy in treating various diseases and injuries within the field of regenerative medicine.

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The survivability of encapsulated and nonencapsulated probiotics consisting of

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Probiotic bacteria confer health benefits to their host, support the intestinal microbiome and fight antibiotic resistance. Probiotic products are used in the food and pharmaceutical industries and, in recent years, have become increasingly popular in the cosmetic industry. However, in the case of cosmetics, it is difficult to meet microbiological requirements while maintaining viable cells. The aim of this research study was to develop an effective way of introducing live bacteria (a strain of L. casei) into cosmetic formulations. A method of encapsulation of the bacteria was used to increase their viability. As part of the results, the effective carriers for the strain of L. casei are reported. Alginate microspheres were prepared for the systems to protect the microorganisms against external factors, such as temperature, UV light and preservatives. The obtained probiotic-loaded alginate microspheres were then used as the active ingredient of cosmetic formulations. Additionally, a preservative system was carefully selected to ensure the microorganisms viability and the microbiologi... Read More

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Encapsulation of microbial cultures, such as lactic acid bacteria, in a fat matrix to improve their stability and viability during storage and processing. The encapsulated cultures retain viability through pasteurization and subsequent storage at ambient temperature, enabling their direct addition to dairy products without refrigeration. The encapsulation matrix comprises one or more fat components with a melting point of at least 30°C, which protects the cells from heat and prevents post-acidification during storage.

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Beneficial use of probiotics in transport and storage processes. The activity protecting capacity to the probiotics is achieved by forming a film in situ on the surface of the probiotics by using natural biological macromolecules and metal ions on surfaces of the probiotics through covalent cross-linking or metal chelating action in situ, and a second layer is formed by interactions between a bio-enzyme and the natural biological macromolecules.

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alginate is a good candidate for encapsulating bioactive compounds because the Na

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We developed probiotic bacteria-loaded, alginate-based nanofibers via electrospinning for the targeted delivery of probiotics into the intestines.

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Sodium alginate exhibits poor stability when applied as a single gel network, which undermines its efficacy in probiotic encapsulation and protection. This study aimed to incorporate alginate (Alg) with cyclodextrin to prepare a supramolecular hydrogel to enhance the encapsulation and viability of probiotics. Specifically, l-tryptophan (L-Trp) and Sulfobutylether--cyclodextrin (SBE--CD) were employed to self-assemble into an inclusion complex (IC). Alg/Trp-SBE--CD hydrogels were formed using calcium ion-mediated cross-linking and IC addition. Experimental data revealed that the Alg/Trp-SBE--CD gels with 1 wt% CaCl2 exhibited good overall performance. The hydrogels significantly improved the stability and release properties of loaded Bifidobacterium animalis F1-7 compared to single Alg gels. Notably, the survival rate was 95.5% after 2 h in simulated gastric fluid (SGF), and the release rate reached 97.7% after continuous release in simulated intestinal fluid (SIF) for 6 h. Probiotic viable counts were maintained at 78 log CFU/g after 4 weeks of storage. This study indicates that... Read More

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A novel encapsulation system was designed, utilizing sodium alginate (SA) polysaccharide as the matrix and easily absorbed Fe

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Encapsulation of probiotic bacteria helps to protect its viability in food and enhances bioavailability in the human body. Alginate, a widely used gellant, singly cannot offer adequate protection to the encapsulated probiotics because the porosity of its micro-particles limits its stability in acidic conditions. Milk protein concentrate (MPC) is known to enhance gel strength. This study attempts to use chymosin treated MPC (1.0% solids w/w) as a co-gelling agent with sodium alginate (1.0%, 1.5% and 2.0% solids w/w) to enhance encapsulation of Lactobacillus rhamnosus GG (LGG) by adopting a continuous impinging aerosol technique using CaCl2. The moisture content of microgel paste of test formulations ranged from 88.1% to 90.4% (w/w) (P>0.05). Amongst the alginate MPC composite formulations, microparticles comprising of 1.0% alginate and 1.0% MPC solids exhibited highest (P<0.05) probiotic count (7.27 log CFU/g solids) and lowest viability reduction (P<0.05). Confocal image of its microparticle illustrate the presence of live bacteria, which appear as green, rod-shaped entities... Read More

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One of the priority areas of the modern food industry is the development of functional food products that have a regulatory effect on physiological functions, biochemical reactions and psychosocial behavior of a person through the normalization of his microecological status. Scientists assign a special role in functional nutrition to fermented milk products with probiotics, which have a more pronounced functional effect on the human body, due to the complex action of probiotics. However today traditional production technologies face some problems, in particular, the problem of preserving and delivering viable probiotic cells to the gastrointestinal tract in order to display therapeutic properties. In this regard, the use of methods for encapsulating probiotics to obtain capsules and their application in the technology of fermented milk products for functional purposes is relevant. This article discusses the technology for obtaining encapsulated probiotics. To obtain encapsulated probiotics, several types of biopolymers were used: amidated pectin, sodium alginate, and gelatin. To subs... Read More

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Preparing microbial microcapsules and synthesizing microbial flora using microcapsules to isolate and control interactions between different microbial species. The method involves encapsulating bacteria in microcapsules made by cross-linking chitosan with tripolyphosphate using electrospraying. This isolates the encapsulated bacteria while allowing nutrient and metabolite transport. Co-culturing the microcapsules forms a synthesized microbial flora with controlled composition and isolation between species.

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Producing encapsulated probiotics with improved viability, stability, and shelf life for oral and topical applications using a simple method that avoids the need for multiple steps and complex equipment compared to conventional encapsulation techniques. The method involves culturing probiotics in a medium containing alginate and a salt that forms a hydrogel when the alginate binds to cations. As the pH drops during fermentation, alginate gelation occurs around the probiotics, enabling spontaneous encapsulation without additional steps or equipment. The resulting capsules protect the probiotics from environmental stresses like acid, heat, and bile, improving their viability and stability.

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Microencapsulating lactic acid bacteria (LAB) cultures using complex coacervates containing octenyl succinic anhydride (OSA) starch and chitosan for improved storage stability at elevated temperatures. The microencapsulation process involves sequential addition of oppositely charged biopolymers to form a protective complex around the LAB. This shields the bacteria during drying and storage without refrigeration. The OSA starch and chitosan coacervates enhance viability retention compared to conventional encapsulation methods. The microencapsulated LAB cultures can be used in products like feed, food, beverages, and pharmaceuticals without refrigerated storage.

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The demand for probiotic-based functional food is increasing globally owing to its health-endorsing attributes. There are various driving forces behind probiotic therapy. However, Intestinal dysbiosis in humans is the prime driving force behind this increasing trend in the consumption of probiotic-based functional food. Probiotics have numerous health potentials, however, their target delivery and stability is a great challenge for food manufacturer. Microencapsulation with various types of coating materials is trending for the target and stable delivery of potential probiotics. There are various encapsulation techniques with pros and cons. The type of probiotic bacteria, encapsulation methods, and coating materials are considered crucial factors to prolong the viability of probiotics under hostile conditions. The current review addresses the opportunities, challenges, and future trends surrounding matrix materials used in probiotic encapsulation. The review also describes the current studies and their findings on the various types of encapsulation materials. This comprehensive revie... Read More

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Biomaterial for preventing bacterial infections using entrapped probiotics in bacterial cellulose. The biomaterial is made by culturing cellulose-producing bacteria along with probiotics, then incubating the cellulose matrix in a medium suitable for probiotic growth but not cellulose-producing bacteria. This entraps the probiotics in the cellulose matrix. The probiotics are alive and metabolically active in the matrix. The matrix severely inhibits growth of pathogenic bacteria like Staphylococcus aureus and Pseudomonas aeruginosa. The biomaterial can be used to coat food products, pack medical devices, or treat wounds to prevent infection.

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Alginate encapsulation is a viable alternative for the preservation of probiotics along the gastric route or within a food product during its shelf life.Furthermore, co-encapsulation with a vegetal material could act as a prebiotic and enhance the viability of the encapsulated probiotic.The rheological properties of dressing-type foods could be altered by adding an ingredient that would affect the quality of the final product.In this investigation, alginate beads loaded with Lactiplantibacillus plantarum and beetroot extract were obtained by two methods (emulsification and extrusion).They were characterized by size and morphology, encapsulation efficiency, and bacteria viability under simulated gastrointestinal conditions.Finally, they were added in an oil-in-water emulsion model food for which rheological properties and probiotic survival were monitored.The encapsulation efficiency ranged from 86.4 to 88%.Morphology and size of capsules varied depending on the method of encapsulation applied.No significant changes were evidenced in the rheological properties of the model food; the v... Read More

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Encapsulation of probiotics in food-grade Pickering emulsions using ferulic acid-functionalized cellulose nanocrystals (CNCs) as a protective matrix. The emulsions are stabilized by CNCs with shellac, which form a stable, pH-responsive barrier against gastric and intestinal environments. The CNCs' antioxidant properties enhance probiotic cell viability during emulsification, storage, and passage through the digestive system. The shellac-based coating provides a biocompatible and biodegradable barrier that prevents cell lysis, while the CNCs facilitate emulsion stability. The emulsions can be formulated with probiotics, providing a controlled release of beneficial compounds in the intestinal lumen.

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A biocompatible, degradable particle system for encapsulating live cells, comprising hollow shell particles formed from a crosslinked hydrogel with a void or cavity containing one or more cells. The particles enable high-throughput screening and sorting of cells based on phenotypic properties, while maintaining cell viability and allowing for solution exchange between the interior compartment and the external environment. The particles can be fabricated using microfluidic droplet technology and can be chemically or physically degraded to release their contents.

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The gut microbiota are prominent in preserving intestinal environmental homeostasis and managing human health, and their dysbiosis has been directly related to many kinds of intestinal diseases. Probiotics-based therapy appears as a promising approach for the treatment of gut microbiota dysbiosis, while it always suffers from limited bioavailability and therapeutic effect after oral administration. Herein, we presented a facile and safe strategy to treat colitis by nanoencapsulation of probiotics and an anti-inflammatory agent, 5-aminosalicylic acid (5-ASA), within the gastrointestinal microenvironment responsive alginate polysaccharide. Because of acid resistance, the alginate-based coating protected probiotics from the harsh gastric condition. The coating could be disintegrated to release probiotics and 5-ASA upon arriving in the intestinal tract, where the pH is normally higher than 5. In the dextran sulfate sodium-induced colitis mouse model, probiotics recovered their bioactivities and acted together with anti-inflammatory 5-ASA to alleviate colitis by upregulating microbiota ri... Read More

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Formation of a microparticle comprising an active agent such as a probiotic encapsulated in a denatured plant protein matrix. The formation includes preparing a protein suspension comprising denatured plant protein; combining the protein suspension and active agent to form a mixture; treating the mixture to form a microparticle comprising active agent encapsulated in a denatured plant protein matrix, in which the treating step comprises polymerising the denatured plant protein matrix with a calcium salt or spray englobing on a fluidised bed dryer; and drying the microparticles.

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Probiotics have garnered significant attention in recent years due to their potential advantages in diverse biomedical applications, such as acting as antimicrobial agents, aiding in tissue repair, and treating diseases. These live bacteria must exist in appropriate quantities and precise locations to exert beneficial effects. However, their viability and activity can be significantly impacted by the surrounding tissue, posing a challenge to maintain their stability in the target location for an extended duration. To counter this, researchers have formulated various strategies that enhance the activity and stability of probiotics by encapsulating them within biomaterials. This approach enables site-specific release, overcoming technical impediments encountered during the processing and application of probiotics. A range of materials can be utilized for encapsulating probiotics, and several methods can be employed for this encapsulation process. This article reviews the recent advancements in probiotics encapsulated within biomaterials, examining the materials, methods, and effects of... Read More

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A synbiotic composed of alginate nanoencapsulated prebiotic (pomegranate peel phytogenics) and multi-species probiotics (Lactococcus lactis, Lactobacillus plantarum, Lactobacillus paracasei, and Saccharomyces cerevisiae) has been developed as a potential eco-friendly alternative to antibiotics. The physicochemical properties of the encapsulated synbiotic were evaluated, and its gastric and storage tolerance, as well as its antioxidant and antimicrobial activity, were tested and compared to that of the non-encapsulated synbiotic (free synbiotic). The results showed that the prebiotic pomegranate peel ethanolic extract contained seven phenolic compounds, with cinnamic being the most abundant (13.26 L/mL). Sodium alginate-CaCl2 nanocapsules were effective in encapsulating 84.06 1.5% of the prebiotic's phenolic compounds and 98.85 0.57% of the probiotics. The particle size of the alginate-CaCl2 nanoencapsulated synbiotic was 544.5 nm, and the polydispersity index and zeta potential values were 0.593 and -12.3 mV, respectively. Thermogravimetric analysis showed that the alginate-CaCl... Read More

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This article discusses the encapsulation of biologically active additives (BAA) and probiotics by spraying method. Today, a large number of BAA are registered in the country, the issue of rational classification of BAA is relevant. In the production of BAA, the use of plants, fungi and BAA that pose a danger to human life and health is not allowed. Currently, the importance of probiotics for enhancing and maintaining human immunity is emphasized. There are many technologies for encapsulating dietary supplements and probiotics: extrusion, spray drying, spray freezing, addition to the matrix, gel encapsulation, encapsulation in a fluidized bed. Based on the literature review, alginate polymer encapsulation technologies are considered. Sodium alginate was selected as the materials for the experiments. A solution of sodium alginate has been prepared. Capsules obtained from 0.5% sodium alginate are soft, with an inhomogeneous surface, not spherical in shape, which is due to the low viscosity of sodium alginate, the average size was 2,010 -3 . In an experiment with a concentration of a s... Read More

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Microcapsules that provide a biocompatible, thermostable, and stable encapsulation system for cells. The microcapsules contain a liquid core surrounded by a hydrogel shell, which maintains cell viability and growth through controlled nutrient exchange. The shell can be composed of various materials including polysaccharides, proteins, and synthetic polymers, and the core can be a hydrogel or liquid. The microcapsules can be produced through a controlled liquid-liquid phase separation process, enabling precise control over cell-cell interactions and 3D cell assembly formation.

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A probiotic encapsulation system for Lactobacillus using electrohydrodynamic (EHD) technology, comprising gum arabic (GA) composite fibers or capsules with polyvinyl alcohol (PVOH), polyvinylpyrrolidone (PVP), whey protein concentrate (WPC), or maltodextrin (MD) as the matrix. The system exhibits enhanced stability and bioavailability of Lactobacillus under simulated gastrointestinal conditions, with PVOH/GA fibers achieving the highest encapsulation rate and survival rate. The GA composite fibers/capsules demonstrate improved resistance to osmotic stress, high-temperature, and high-humidity conditions, maintaining viability and metabolic activity after 28-day storage.

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Encapsulated pancreatic islets for diabetes treatment, comprising a core covered with a five-layered membrane, where the membrane layers are composed of alginic acid, polyornithine, and a combination thereof, enabling long-term survival of transplanted islets without immunosuppression.

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Alginate capsules for encapsulating probiotics were synthesized under mild conditions without using harmful chemicals. When alginate capsules were synthesized using glucono--lactone while suppressing the rapid pH drop of the inner water phase, it was possible to encapsulate living lactic acid bacteria. It was also found that coating the alginate capsule surface with chitosan improved the protective effect of the encapsulated lactic acid bacteria. Furthermore, culturing the encapsulated bacteria inside the capsules increased the number of living bacteria to meet the minimum recommended level for probiotic effect. Finally, we demonstrated that almost all encapsulated bacteria were released within 60 minutes in simulated intestinal fluid. From the above, it was suggested that the chitosan-coated alginate capsules synthesized in this study can be used as capsules for encapsulating probiotics.

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Probiotics are living microorganisms that confer a health benefit on the host when administered in adequate amounts. Streptococcus salivarius, a commensal bacterium found in the oral cavity, has been shown to secrete antimicrobial peptides and can be used as probiotics. This study aimed to develop a delivery system for the probiotic LAB813, a novel S. salivarius strain first identified in the laboratory. Probiotics can be delivered and protected through the encapsulation of biomaterials such as polysaccharides. Their biocompatibility, biodegradability, user-friendliness, and ease of access make polysaccharides useful for encapsulating probiotics. Alginate (Alg) and chitosan (Ch) are naturally obtained polysaccharides and, hence, tested for LAB813 encapsulation. An extrusion method of encapsulation was performed to form Alg microcapsules (Alg-LAB813), some of which were coated with Ch (Alg-LAB813-Ch) to provide dual-layered protection. Inhibitory assays of the Alg-LAB813 and Alg-LAB813-Ch microcapsules were assayed against an indicator strain. Alg-LAB813-Ch microcapsules showed superi... Read More

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Probiotic functionalization of non-dairy beverages has been garnering interest to provide dairy-sensitive populations with greater probiotic product varieties. The addition of probiotics into popularly consumed beveragescarbonated sodas and beers, presents an interesting challenge as the presence of acidic pH, hops-derived compounds, and ethanol have highly deleterious effects. Herein, alginate encapsulation was proposed to improve probiotics viability within sodas and beers. Three probiotics, namely Lacticaseibacillus rhamnosus GG, Escherichia coli Nissle 1917, and Bifidobacterium longum were encapsulated in alginate spheres and exposed to Coca-Cola, 7-Up, Tiger Beer, and Guinness under refrigerated, room temperature and simulated gastric fluid conditions. Results demonstrate that alginate encapsulation significantly improved the viabilities of all three probiotics in various beverages and conditions. Refrigerated storage better preserved probiotic viabilities and reduced the formation of the probiotic metabolic by-product, L-lactate, than at room temperature storage. Findings here... Read More

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Abstract AIMS OF THE STUDY According to International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus (2019),Postbiotics are defined as a preparation of inanimate microorganisms and/or their components that confers a health benefit on the host. Postbiotic Alginic acid, also called algin, is a naturally occurring, edible exopolysaccharide found in brown algae. Alginic acid and its Na/Ca salt form of Alginate show the capability in water-binding, water-retention water, and immense swelling and gelation, which could act as a protective barrier via promoting biofilm formation on the bacterial cell surfaces. Alginic acid is a potent inducer of Th1 pathway.We aimed to analyze the Postbiotic alginate formed by the human intestinal beneficial bacteria, bifidobacteria,by degrading sodium alginate. METHODS In these study, which were designed in Yildiz Technical University / Istanbul, Biohybrid films were produced by using both Bifidobacterium animalis subsp.lactis BB-12 probiotic strain and Bifidobacterium infantis in combination with sodium alginate (SA), which demonstr... Read More

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Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection and stability of probiotics. The present study aimed to produce and characterize alginate or gelatin-based microparticles containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496 by oil-in-water (O/W) emulsification and to evaluate the stability under storage conditions. The results showed that L. acidophilus and L. plantarum encapsulated in gelatin (LAEG and LPEG) presented diameters of 26.08 1.74 m and 21.56 4.17 m and encapsulation efficiencies of 89.6 4.2% and 81.1 9.7%, respectively. However, those encapsulated in alginate (LAEA and LPEA) showed an encapsulation efficiency of <1.0%. Furthermore, LAEG was stable for 120 days of storage at 5 C and 25 C. Therefore, encapsulation in gelatin by O/W emulsification is a promising strateg... Read More

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An analysis of technologies for encapsulating probiotic microorganisms with biopolymers based on sodium alginate was carried out. Such microencapsulation is necessary to protect probiotics during processing, storage, and their targeted delivery to the colon.

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Natural hydrogels such as alginate are hopeful gadgets for cellular encapsulation, drug delivery, and many others because of their properties, such as biodegradable and non-toxic for the environment. Probiotics, as intestinal microbiota, have numerous benefits for the host's health. On the other hand, the survival of probiotics is critical, especially in the food and medicine industry, and probiotics should endure disagreeable status that occurs in passing through the gastrointestinal system. Encapsulation can be applied to protect probiotics but increase their bio-accessibility, so the survival rate of bacteria and their transportation to different body parts. In this review, the literature on delivery systems results focuses on combining alginates with other biopolymers to produce hydrogels that enclose probiotics, only increasing their encapsulation performance and survival compared to alginates in gastrointestinal simulation conditions collected. All the tastes and limitations, along with the benefits of microencapsulation of probiotics using hydrogels, can lead to the emergence ... Read More

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Probiotics provide several benefits for humans, including restoring the balance of gut bacteria, boosting the immune system, and aiding in the management of certain conditions such as irritable bowel syndrome and lactose intolerance. However, the viability of probiotics may undergo a significant reduction during food storage and gastrointestinal transit, potentially hindering the realization of their health benefits. Microencapsulation techniques have been recognized as an effective way to improve the stability of probiotics during processing and storage and allow for their localization and slow release in intestine. Although, numerous techniques have been employed for the encapsulation of probiotics, the encapsulation techniques itself and carrier types are the main factors affecting the encapsulate effect. This work summarizes the applications of commonly used polysaccharides (alginate, starch, and chitosan), proteins (whey protein isolate, soy protein isolate, and zein) and its complex as the probiotics encapsulation materials; evaluates the evolutions in microencapsulation techno... Read More

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The role of probiotics in maintaining healthy gut ecology, as well as their association with a variety of diseases, is not only well established but also well explained. It is critical to discover methods and construct systems that can help reduce viability losses presented during production, storage, and administration via different routes, viz., oral and topical including vaginal to get the most out of probiotic therapy. The encapsulation of live probiotic strains in a carrier material to (1) protect and extend their viability during storage, (2) present them in a convenient consumable form, and (3) facilitate appropriate germination on site of application is top priority for both the industry and the scientific community at the moment. The selection of relevant encapsulation techniques and materials depends on two major factors, viz., nature of the probiotic to be encapsulated and the site of action. Presently, it is endeavored to introduce readers with different case studies focusing on the delivery of probiotic bacteria to different target sites for a variety of ailments. Effort... Read More

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