Microfluidic Technology for Probiotic Encapsulation

Solid feed additive, composition, and method to improve animal growth and health by administering freeze-dried Megasphaera elsdenii bacteria to animals like poultry and equines. The M. elsdenii cells are produced by culturing the bacteria, harvesting them, freezing, and freeze-drying under anaerobic conditions. This allows long-term storage without refrigeration. Administering the freeze-dried cells improves feed intake, growth rate, conversion, carcass gain, egg production, bone mineralization, etc. It also prevents lactic acid buildup and reduces opportunistic microbe growth in the gut. Encapsulating the cells further enhances stability.

Source

Microencapsulated microbial cultures with enhanced survivability under harsh conditions, such as high temperature, high acidity, and high water activity. The cultures comprise a core material of microbial cells encapsulated by three coating layers: a first layer of plant-based polymer, a second layer of a specific vegetable wax admixture, and a third layer of plant-based polymer. The vegetable wax admixture, comprising a medium melting point wax and a high melting point wax, provides thermal insulation and protection against environmental stressors.

Source

A method for preparing probiotic-loaded microcapsules that maintain the activity of the embedded probiotics and easily release them in the intestines. The method involves mixing a sodium alginate solution with a probiotic suspension, then spraying a calcium salt solution through a nozzle to form microcapsules. The microcapsules have a controlled particle size of 30-35 μm and exhibit pH-sensitive release characteristics, allowing them to disintegrate in the weak acid environment of the intestines and release the embedded probiotics.

Source

A single-component synthetic bacterial microcompartment (BMC) comprising a single shell protein subunit, CcmK2, that can encapsulate agents and exhibit enzymatic activity. The CcmK2 BMC can be assembled in vitro through controlled pH and salt conditions, and its size and properties can be modulated. The BMC can encapsulate a wide range of agents, including enzymes, nanomaterials, and organic/inorganic compounds, and can be used for various applications such as biocatalysis, diagnostics, and bioremediation.

Source

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.

Source

Nano-scale probiotic microcapsules prepared by low-temperature ultrasonic atomization technology, comprising a method of injecting a low-temperature treated probiotic suspension into a surface acoustic wave atomizer to produce nano-droplets encapsulating the probiotics. The microcapsules exhibit improved bioavailability, stability, and targeting properties, enabling precise delivery of probiotics to the gastrointestinal tract and lungs for enhanced therapeutic effects.

Source

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.

Source

To realize the health benefits of probiotic bacteria, they must withstand processing and storage conditions and remain viable after use. The encapsulation of these probiotics in the form of microspheres containing tapioca flour as a prebiotic and vehicle component in their structure or shell affords symbiotic effects that improve the survival of probiotics under unfavorable conditions. Microencapsulation is one such method that has proven to be effective in protecting probiotics from adverse conditions while maintaining their viability and functionality. The aim of the work was to obtain high-quality microspheres that can act as carriers of

Source

A diet-reducing capsule containing multi-nutrient microspheres for weight loss and nutritional supplementation. The capsule comprises microspheres encapsulating probiotics, prebiotics, vitamins, and minerals, which are protected from gastric acid and bile salts by an enteric coating. The microspheres are attached to a hydrogel matrix that provides a stable environment for nutrient release. The capsule shell is modified with laser-punched holes to accelerate gastric juice dissolution and timed nutrient release. The capsule promotes satiety, supports gut health, and provides essential nutrients for weight management.

Source

A method for preparing nucleic acid-encapsulation complexes using microfluidic mixing, where nucleic acids are introduced into empty encapsulation bodies such as liposomes through a microfluidic chip. The method enables direct administration of the complexes without the need for organic solvent removal or cold chain storage, and achieves comparable quality to traditional methods.

Source

Probiotics are indispensable for maintaining the structure of gut microbiota and promoting human health, yet their survivability is frequently compromised by environmental stressors such as temperature fluctuations, pH variations, and mechanical agitation. In response to these challenges, microfluidic technology emerges as a promising avenue. This comprehensive review delves into the utilization of microfluidic technology for the encapsulation and delivery of probiotics within the gastrointestinal tract, with a focus on mitigating obstacles associated with probiotic viability. Initially, it elucidates the design and application of microfluidic devices, providing a precise platform for probiotic encapsulation. Moreover, it scrutinizes the utilization of carriers fabricated through microfluidic devices, including emulsions, microspheres, gels, and nanofibers, with the intent of bolstering probiotic stability. Subsequently, the review assesses the efficacy of encapsulation methodologies through in vitro gastrointestinal simulations and in vivo experimentation, underscoring the potential... Read More

Source

A single vessel bioreactor with multiple culturing zones arranged sequentially to provide gradients in pH and oxygen levels for simultaneously culturing multiple microbial strains in a single bioreactor vessel. The gradients mimic the gut environment for producing microbiome-based products like probiotics. The bioreactor has zones separated by porous membranes that prevent strain migration but allow communication. Each zone has a hydrogel with different porosity, chemistry, water retention, and stiffness to create the gradients. This enables culturing strains adapted to specific pH and oxygen levels simultaneously in a single reactor.

Source

Microencapsulating sensitive materials like probiotics to safely and efficiently deliver them to target locations like the gut. The encapsulation involves a core material like probiotics surrounded by an oil layer and then a solidifying lipid layer. The core is suspended in oil, then contact with molten lipid to form a solid shell. This provides a stable, tolerant microcapsule for delivering sensitive materials like probiotics through harsh conditions like stomach acid and moisture. The capsules have high viability and retention of the core material after storage and distribution.

Source

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

Source

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.

Source

The application of probiotics is limited by the loss of survival due to food processing, storage, and gastrointestinal tract. Encapsulation is a key technology for overcoming these challenges. The review focuses on the latest progress in probiotic encapsulation since 2020, especially precision engineering on microbial surfaces and microbial-mediated role. Currently, the encapsulation materials include polysaccharides and proteins, followed by lipids, which is a traditional mainstream trend, while novel plant extracts and polyphenols are on the rise. Other natural materials and processing by-products are also involved. The encapsulation types are divided into rough multicellular encapsulation, precise single-cell encapsulation, and microbial-mediated encapsulation. Recent emerging techniques include cryomilling, 3D printing, spray-drying with a three-fluid coaxial nozzle, and microfluidic. Encapsulated probiotics applied in food is an upward trend in which "classic probiotic foods" (yogurt, cheese, butter, chocolate, etc.) are dominated, supplemented by "novel probiotic foods" (tea, p... Read More

Source

The survivability of encapsulated and nonencapsulated probiotics consisting of

Source

The physical fitness improving capacity of probiotics has been proved to be valid but easy to degrade when exposed to the environment of processing, storage, and human gastrointestinal tract. A series of research have shown that the microcapsule embedding technology or coating technology with certain Maillard Reaction products (MRPs) as the wall material has the potential to improve the delivery condition, protect the probiotic supplements and helping the ideal expressing of probiotics in the gastrointestinal environment. This article explores the tactics that enforce microencapsulation of probiotics with microcapsule, which uses MRPs as wall material. The action mechanism of probiotics in microcapsule and the potential embedding techniques to develop the probiotic delivery systems will also be covered in this essay. However, the action mechanism of microcapsule-probiotic system taken place in vivo tract is still hot topic considering the studies performed through vitro strategy are not forcible enough considering the exogenous factors that cannot be tested.

Source

A method for producing core-shell microparticles using bacterial cellulose (BC) and polyhydroxyalkanoates (PHAs) for encapsulating bioactive cargos. The method involves grafting PHAs onto BC through an acylation reaction, followed by coaxial electrospraying to form spherical particles with a BC-PHA core and a PHA shell. The particles can be used for controlled release of bioactive substances.

Source

A microfluidic-based system for preparing core-shell structure in vitro organ microspheres (VOS) with uniform size and controllable composition. The system uses a microfluidic chip with separate channels for shell and core cell suspensions and an oil phase, which merge to form a microsphere fluid flow channel. The shell and core cell suspensions are sheared by the oil phase to form microspheres with a core-shell structure. The system enables high-throughput preparation of VOS with precise control over size, composition, and structure, and can be integrated with detection and sorting systems for quality control.

Source