Plant Polymer Based Probiotic Delivery System

AbstractProbiotics (PRO) have been recognized for their significant role in promoting human health, particularly in relation to colon-related diseases. The effective delivery of PRO to the colon is a fascinating area of research. Among various delivery materials, carbohydrates have shown great potential as colon-targeted delivery (CTD) carriers for PRO. This review explores the connection between probiotics and colonic diseases, delving into their underlying mechanisms of action. Furthermore, it discusses current strategies for the targeted delivery of active substances to the colon. Unlike other reviews, this work specifically focuses on the utilization of carbohydrates, such as alginate, chitosan, pectin, and other carbohydrates, for probiotic colon-targeted delivery applications. Carbohydrates can undergo hydrolysis at the colonic site, allowing their oligosaccharides to function as prebiotics or as direct functional polysaccharides with beneficial effects. Furthermore, the development of multilayer self-assembled coatings using different carbohydrates enables the creation of enha... Read More

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Probiotics have become increasingly recognized for their potential health-promoting properties; however, the viability of probiotics can be affected by storage and transportation processes as well as the stressful environment of the human digestive tract, preventing them from achieving effective concentration (10

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Probiotics play a crucial role in improving aquaculture productivity, but their integration in aquaculture farming is restricted by environmental and biological factors. To address these limitations, alginate-based encapsulation was explored for improved functionality and efficient probiotic delivery in tilapia aquaculture. Probiotic isolates, including Lacticaseibacillus sp. FSPL001, Saccharomyces sp. FSPL011, and Bacillus sp. FSPL020, were encapsulated within a sodium alginate/soy protein isolate (SA/SPI) polymer matrix coated with carboxymethyl cellulose (CMC) to produce probiotic-loaded alginate beads (PLABs). High encapsulation efficiency was achieved, with encapsulation rates exceeding 95% and viability counts reaching at least 1 107 CFU/g beads. Furthermore, encapsulation significantly enhanced probiotic tolerance to biological barriers, including low pH and bile, while maintaining stability under high salinity. The SA/SPI polymer matrix displayed pH-sensitive dynamic swelling behavior, enabling a controlled-release mechanism as confirmed by in vitro release assays during si... 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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Live biotherapeutic product (LBP), a type of biological product, holds promise for the prevention or treatment of metabolic disease and pathogenic infection. Probiotics are live microorganisms that improve the intestinal microbial balance and beneficially affect the health of the host when ingested in sufficient numbers. These biological products possess the advantages of inhibition of pathogens, degradation of toxins, and modulation of immunity. The application of LBP and probiotic delivery systems has attracted great interest to researchers. The initial used technologies for LBP and probiotic encapsulation are traditional capsules and microcapsules. However, the stability and targeted delivery capability require further improved. The specific sensitive materials can greatly improve the delivery efficiency of LBPs and probiotics. The specific sensitive delivery systems show advantages over traditional ones due to their better properties of biocompatibility, biodegradability, innocuousness, and stability. Moreover, some new technologies, including layer-by-layer encapsulation, polyel... Read More

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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

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Probiotics are live bacteria that benefit the host's health when administered in adequate quantities. However, their use may be limited due to a decrease in cell viability during production, product storage, and subsequent passage through the gastrointestinal tract. This work theoretically substantiates the use of a combined method of microcapsule formation immobilization of probiotics into a gel and microencapsulation, which will protect microorganisms from the effects of technological and physiological factors, regulate their targeted delivery and controlled release from microcapsules at the site of deployment. Suitable carriers for coating the capsules were selected, which is crucial for ensuring adequate protection of probiotics since their properties determine the effectiveness of protecting microorganisms from harmful environmental factors and the ability to release them in the lower gastrointestinal tract. In the course of the research, microcapsules with pectin and pectin-chitosan matrices containing bifidobacteria Bifidobacterium bifidum-1 and lactobacilli Lactobacillus ac... Read More

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Probiotics are beneficial microbes that have a beneficial effect on humans as well as animals. Despite their advantages, probiotics face viability challenges during storage and while passing through the upper gastrointestinal tract. This study was designed to develop an encapsulated system of Saccharomyces boulardii (SB) probiotics to overcome challenges with oral administration and develop a colon-targeted delivery system. Pectin and sodium carboxy methyl cellulose encapsulated microbeads of probiotics: polymer ratio (1:1, 1:2, and 1:3) were prepared using the ionotropic gelation technique and then coated with Eudragit S 100 and cellulose acetate phthalate. They were then evaluated for efficacy and compared for bead size, flow properties, entrapment efficiency, percent yield, swelling index, mucoadhesive ness, in vitro release and viability of probiotics. The microencapsulated probiotics showed higher viability in the colon as compared to gastric and intestinal environments. Hence, microencapsulation is a potential delivery system for the administration of viable probiotics

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The survivability of encapsulated and nonencapsulated probiotics consisting of

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Lactobacillus plantarum FNCC-0461 is a lactic acid bacteria isolated from "dadih" a traditional Indonesian food that has potential as a probiotic. Probiotics can show health benefits if they can maintain cell viability of at least 7 log CFU in the distal ileum and colon. However, most probiotics are not resistant to the extreme conditions of the gastrointestinal tract. Probiotic encapsulation in the form of pectin-based colon targeted pellets is a promising delivery system to overcome probiotic viability problems due to the gastrointestinal tract extreme conditions and can assist release to specific target site in colon. Pellets was produced by extrusion-spheronization method using microcrystalline cellulose (MCC), lactose and pectin. Optimization of spheronization process was carried out by varying the spheronization speed and time while the optimization of pellets formula was carried out by varying the concentration of total pectin and the type of coating polymer (cellulose acetate phthalate (CAP) or shellac). The morphology, particle size, moisture content, micromeritic properties... Read More

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Probiotic products economic value and market popularity have grown over time as more people discover their health advantages and adopt healthier lifestyles. There is a significant societal and cultural interest in these products known as foods or medicines. Products containing probiotics that claim to provide health advantages must maintain a minimum therapeutic level (107-106 CFU/g) of bacteria during their entire shelf lives. Since probiotic bacteria are susceptible to degradation and reduction by physical and chemical conditions (including acidity, natural antimicrobial agents, nutrient contents, redox potential, temperature, water activity, the existence of other bacteria, and sensitivity to metabolites), the most challenging problem for a food manufacturer is ensuring probiotic cells survival and stability enhancement throughout the manufacturing stage. Currently, the use of plant-based hydrogels for improved and targeted probiotic delivery has gained substantial attention as a potential approach to overcoming the mentioned restrictions. To achieve the best possible results ... Read More

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Probiotics have attracted great interest from many researchers due to their beneficial effects. Encapsulation of probiotics into biopolymer matrices has led to the development of active food packaging materials as an alternative to traditional ones for controlling food-borne microorganisms, extending food shelf life, improving food safety, and achieving health-promoting effects. The challenges of low survival rates during processing, storage, and delivery to the gut and low intestinal colonization, storage stability, and controllability have greatly limited the use of probiotics in practical food-preservation applications. The encapsulation of probiotics with a protective matrix can increase their resistance to a harsh environment and improve their survival rates, making probiotics appropriate in the food packaging field. Cellulose has attracted extensive attention in food packaging due to its excellent biocompatibility, biodegradability, environmental friendliness, renewability, and excellent mechanical strength. In this review, we provide a brief overview of the main types of cellu... Read More

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Abstract The health benefits of probiotics in the body are predicated on their ability to remain viable in harsh gastrointestinal conditions and complex pathological microenvironments. Casein and gum Arabic (GA), with dual emulsifying and stabilising effects in colloidal systems. Therefore, the objective of this research was to develop a novel microcapsule to encapsulate Lactiplantibacillus plantarum A3 using casein and GA as wall materials to improve the survival of the bacteria during gastrointestinal digestion, storage and lyophilization. The casein and GA composite microcapsules were prepared and characterised by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). It was found that the microcapsules had stable morphology, uniform size and spherical shape. The results revealed that the encapsulation of microcapsules significantly improved the survival of L. plantarum A3 in gastrointestinal fluid environment (5.52 10 9 cfu/ml) and lyophilization treatment (6.25 10 9 cfu/ml). Furthermore, the microencapsulated L. planta... Read More

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O desenvolvimento de probiticos em matriz vegetal uma tendncia promissora da indstria de alimentos, e as frutas por sua vez so apontadas como tima matriz para o desenvolvimento probiticos no lcteo, porm fatores intrnsecos das frutas, tais como acidez e pH podem causar danos as clulas probiticas, surgindo assim a necessidade aplicao de tecnologias que promovam a estabilidade do produto. A microencapsulao por liofilizao uma alternativa vivel para assegurar a qualidade do produto em diferentes ambientes. Portando, a presente pesquisa temo como objetivo identificar patentes por meio de buscas nas bases nacionais e internacionais, utilizando palavras-chave.

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Lactic acid bacteria (LAB) constitute the microbial group most used as probiotics; however, many strains reduce their viability during their transit through the body. The objective of this study was to evaluate the effect of two microencapsulation techniques, as well as the incorporation of lactulose as a prebiotic and the use of chitosan coating on the microcapsules, on the viability of the Lactobacillus sp. strain FM4.C1.2. LAB were microencapsulated by extrusion or emulsion, using 2% sodium alginate as encapsulating matrix and lactulose (2 or 4%) as the prebiotic. The encapsulation efficiency was evaluated, and the capsules were measured for moisture and size. The encapsulation efficiency ranged between 80.64 and 99.32% for both techniques, with capsule sizes between 140.64 and 1465.65 m and moisture contents from 88.23 to 98.04%. The microcapsules of some selected treatments (five) were later coated with chitosan and LAB survival was evaluated both in coated and uncoated microcapsules, through tolerance to pH 2.5, bile salts and storage for 15 days at 4 C. The highest survival ... Read More

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A novel carrier comprised of ethanol- and alkali-modified cellulosic pomelo pith matrix coated with alginate was developed to improve viability while enabling gastrointestinal release of probiotics. Scanning electron microscopy imaging revealed the agricultural byproduct had a honeycomb-structured cellulose framework, enabling high loading capacity of the probiotic Lactobacillus plantarum up to 9 log CFU/g. Ethanol treatment opened up pores with an average diameter of 97 m, while alkali treatment increased swelling and porosity, with an average pore size of 51 m. The survival rate through the stomach was increased from 89.76 % to 91.08 % and 91.24 % after ethanol and alkali modification, respectively. The control group displayed minimal release in the first 4 h followed by a burst release. Both ethanol modification and alkali modification resulted in constant linear release over time. The release time was prolonged when decreasing the width of the pomelo peel rolls from 10 mm to 5 mm while keeping the volume of the peel constant. After 8 weeks of refrigerated storage, the cellulose... Read More

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This study aimed to microencapsulate the probiotic strain Lactiplantibacillus plantarum 4S6R (basonym Lactobacillus plantarum) in both microcapsules and microspheres by prilling/vibration technique. A specific polymeric mixture, selected for its responsiveness to parallel colonic stimuli, was individuated as a carrier of microparticles. Although the microspheres were consistent with some critical quality parameters, they showed a low encapsulation efficiency and were discarded. The microcapsules produced demonstrated high yields (97.52%) and encapsulation efficiencies (90.06%), with dimensional analysis and SEM studies confirming the desired size morphology and structure. The results of thermal stress tests indicate the ability of the microcapsules to protect the probiotic. Stability studies showed a significant advantage of the microcapsules over non-encapsulated probiotics, with greater stability over time. The release study under simulated gastrointestinal conditions demonstrated the ability of the microcapsules to protect the probiotics from gastric acid and bile salts, ensuring ... Read More

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Microencapsulation using polymer materials is a potent process to protect and prolong the survival of probiotics. Cissampelos pareira leaf contains natural gelling agents that possess solidifying properties. This study aimed to investigate the development of microencapsulation containing Lacticaseibacillus paracasei using C. pareira extract as a natural encapsulating material. The absorption bands near 1603 cm1 and 1725 cm1 detected by Infrared spectroscopy (FTIR) were identified as pectin in C. pareira structure. The L. paracasei-C. pareira microcapsules (LP-CP) showed high encapsulation efficiency by 90.5% which was confirmed by the evaluation of their survival rate. Under thermal conditions (85oC), bacterial viability detected in the microcapsules was 69% as opposed to non-encapsulated bacteria where viability was as low as 5%. Furthermore, the microcapsule presented 75% bacterial viability whereas the free cells showed 30% under acidic conditions (pH 2). During storage conditions, LP-CP viability remained at 50% when the storage time was extended to 90 days whereas, the surviva... Read More

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To investigate the protective effects of various wall materials on probiotics, two types of Lactiplantibacillus plantarum 90 (Lp90) microcapsules were prepared using sodium alginate and chitosan (Lp-AC), soy protein isolate (SPI) and reducing sugars conjugate (Lp -MRP) as wall materials, respectively. The physical properties, cell viability under different conditions and the application of the microcapsules were investigated. Results showed that the selected wall materials were safe to Lp90 and their simulated digestion products exhibited antioxidant activities and prebiotic properties. The encapsulation efficiencies of Lp-AC and Lp-MRP were above 80 %. Both microcapsules significantly enhanced cell survival rates under various conditions including low pH, bile salts, thermal processing, mechanical force, storage, and gastrointestinal digestion, with Lp-MRP demonstrating superior protective effects. When incorporated into milk and orange juice and stored at 4 C for 28 d, the colony counts of beverages containing Lp90 microcapsules exceeded 6 Log CFU/mL, with minimal changes in total... Read More

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<h2>Abstract</h2> Polyelectrolyte complexes (PECs) formed by the interaction between oppositely charged polymers have emerged as promising carriers for accomplishing colon-specific release. In this study, we have explored the potential of polyelectrolyte complexes between a succinate derivative of <i>Leucaena leucocephala</i> galactomannan and cationic guar gum for colon delivery of synbiotic. The PECs were prepared using a polyelectrolyte complexation method and characterized. The PECs exhibited excellent stability, with high encapsulation efficiency for both probiotics (95.53%) and prebiotics (83.33%). <i>In vitro</i> studies demonstrated enhanced survivability and proliferation of the encapsulated probiotics in the presence of prebiotics (93.29%). The SEM images revealed a smooth and firm structure with reduced number of pores when both prebiotic and probiotic were encapsulated together. The treatment with synbiotic PECs in acetic acid induced IBD rats significantly relieves colitis symptoms as was evident from colon/body ratio, DAI score and histopathology studies. An increase in... Read More

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Probiotics have recently received significant attention due to their various benefits, such as the modulation of gut flora, reduction of blood sugar and insulin resistance, prevention and treatment of digestive disorders, and strengthening of the immune system. One of the major issues concerning probiotics is the maintenance of their viability in the presence of digestive conditions and extended shelf life during storage. To address this concern, numerous techniques have been explored to achieve success. Among these methods, the microencapsulation of probiotics has been proposed as the most effective way to overcome this challenge. The combination of nanomaterials with biopolymer coating is considered a novel approach to improve its viability and effective delivery. The use of polysaccharides and proteins-based bionanocomposites for microencapsulation of probiotics has emerged as an efficient and promising approach for maintaining cell viability and targeted delivery. This review article aims to investigate the use of different bionanocomposites in microencapsulation of probiotics an... Read More

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Understanding of probiotic health benefits resulted in their increased consumption worldwide. Strategies are being developed to protect them from harsh gastrointestinal conditions. Encapsulation is preferred because of its positive effect on probiotic survival. Pediococcus acidilactici NCDC 252 is a systematically studied LAB and enhancing its survivability while enteric delivery was the aim of this study. Meta-analysis indicated chitosan as most suitable with highest encapsulation efficiency (EE). Different parameters for encapsulation were optimised using Response surface methodology (RSM) and also in-vitro. NCDC 252 was encapsulated using extrusion method in chitosan (1%) using sodium hydroxide (10%) with recorded EE of 89.9%. ANOVA of %EE suggested significant F- (88605.97) and p value (< 0.0001). Scanning electron microscopy (SEM) revealed beads as uniform and with diameter of 1.89 mm. In-vitro survivability studies under simulated gastrointestinal conditions revealed improved survival of NCDC 252 with survival rate of 59.6% and 68.4% in gastric (pH 1.5) and intestinal (pH 7.2) ... Read More

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Probiotics must survive processing and storage, incorporation into foods, and passage through the gastrointestinal system to have the expected effect on the host's health. Encapsulation is widely used to protect probiotic cultures and it may be impacted by the encapsulating material. This review presents and discusses, for the first time, the utilization of unconventional foods and by-products as encapsulating materials to protect probiotics and their incorporation into food products, highlighting the most used encapsulation methods and probiotics. Animal-derived materials (goat milk, camel milk protein, and silk sericin protein), alternative plant proteins, fruit juices and powders, and food by-products were the main unconventional foods used as encapsulating materials. They provided higher probiotic survival during encapsulation and simulated gastrointestinal conditions (SGIC), thermal processing, salt content, and storage conditions. Lactobacillus and amended genera and Bifidobacterium were the most used probiotics, with prominence for Lactiplantibacillus plantarum and Limosilacto... Read More

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Although various types of water-oil-water (W/O/W) double emulsions were explored and applied for intestine-targeted delivery, further research was needed to protect probiotics from the gastrointestinal barrier. Thus, this study aimed to encapsulate probiotics through a gel bead-bound emulsion system to improve the ability to resist the external environment, and sustained release of probiotics. In this study, sodium caseinate (NaCas)-Carrageenan (Car) by Maillard reaction was prepared as the external emulsifier. Then emulsions combined with sodium alginate (SA)-carboxymethyl chitosan (CMCS) hydrogel shells to encapsulate the internal aqueous phase of L. rhamnosus 76 (LR76) for intestinal targeted delivery. The gel shell assembled with SA and CMCS in a citric acid solution was demonstrated by the combination of hydrogen bonding (protonated carboxyl COOH and OH) and electrostatic interactions (-COO- and NH3+) through IR spectroscopy. The system also showed excellent pH responsiveness and good thermal stability. The in vitro gastrointestinal simulated experiment showed the release o... Read More

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As prebiotics, plant-origin polysaccharides can be metabolized by the gut microbiota, leading to the production of metabolites such as short-chain fatty acids (SCFAs) and neurotransmitters. Probiotics, and their metabolites, help balance both anti-inflammatory and pro-inflammatory responses through various mechanisms. Moreover, probiotics can metabolize prebiotics into neurotransmitters that influence the brain-gut axis, thereby reducing anxiety and stress. There exists a synergistic effect between prebiotics and probiotics in maintaining gut homeostasis via the microbiota-gut-brain axis. For improvisation of the oral transfer mode of probiotics delivery within the intestine along with viability, efficacy, and stability co-encapsulation is required. Personalized nutrition and precision medicine are beginning to shape the application of both probiotics and prebiotics, with a growing interest in understanding the microbial characteristics associated with health and disease. This review aims to summarize the sources, types, and structures of plant polysaccharides. Co-encapsulation syste... Read More

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Synbiotics have shown various beneficial effects in inflammatory bowel diseases, irritable bowel syndrome, infectious disorders, and diarrheal illnesses. However, the delivery of probiotics to the host intestine is challenging owing to the poor survivability and viability of probiotic bacteria during the gastric transit, and poor stability at the highly acidic pH of the stomach. The oral delivery of probiotics in combination with prebiotics can achieve the targeted delivery of probiotics toward the intestine. The deliveries of synbiotics through suitable particulate carriers can also be useful to improve the encapsulation efficiency, viability, stability, and performance of probiotics. In addition, these particulate carriers also help to control the release of probiotics at the target site (intestine). This chapter discusses the synbiotics and various particulate carriers in synbiotics delivery along with multiple case studies. Further, the synbiotics in clinical trials and regulatory aspects of synbiotics are also highlighted.

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Recent research shows the advances in microencapsulation of probiotic microorganisms to increase survival during gastrointestinal transit and identifies emerging food applications. Literature about traditional and next-generation probiotic (NGP) microorganisms is ever-increasing, as does research on conventional and more functionally active biopolymers to encapsulate these fastidious microorganisms. During the last decade, studies revealed the health impact of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP), which are sometimes used as wall materials or adjuncts in encapsulation applications. Although there is abundant information on microencapsulation of probiotics using biopolymers, there is not much information about the use of FODMAP in these applications. This chapter aims to present the state of microencapsulation research involving FODMAP and non-FODMAP biopolymers with traditional and NGPs.

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Probiotics serve a very important role in human health. However, probiotics have poor stability during processing, storage, and gastrointestinal digestion. The gellan gum (GG) is less susceptible to enzymatic degradation and resistant to thermal and acidic environments. This study investigated the effect of casein (CS)-GG emulsions to encapsulate Lactiplantibacillus plantarum CICC 6002 (L. plantarum CICC 6002) on its storage stability, thermal stability, and gastrointestinal digestion. L. plantarum CICC 6002 was suspended in palm oil and emulsions were prepared using CS or CS-GG complexes. We found the CS-GG emulsions improved the viability of L. plantarum CICC 6002 after storage, pasteurization, and digestion compared to the CS emulsions. In addition, we investigated the influence of the gellan gum concentration on emulsion stability, and the optimal stability was observed in the emulsion prepared by CS-0.8% GG complex. This study provided a new strategy for the protection of probiotics based on CS-GG delivery system.

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Abstract Adequate intake of live probiotics is beneficial to human health and wellbeing because they can help treat or prevent a variety of health conditions. However, the viability of probiotics is reduced by the harsh environments they experience during passage through the human gastrointestinal tract (GIT). Consequently, the oral delivery of viable probiotics is a significant challenge. Probiotic encapsulation provides a potential solution to this problem. However, the production methods used to create conventional encapsulation technologies often damage probiotics. Moreover, the delivery systems produced often do not have the required physicochemical attributes or robustness for food applications. Singlecell encapsulation is based on forming a protective coating around a single probiotic cell. These coatings may be biofilms or biopolymer layers designed to protect the probiotic from the harsh gastrointestinal environment, enhance their colonization, and introduce additional beneficial functions. This article reviews the factors affecting the oral delivery of probiotics, analyses... Read More

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Clostridium butyricum (C. butyricum) has the ability to ferment dietary polysaccharides and produce butyric acid, which plays a crucial role in promoting gut homeostasis, including alleviating colitis and maintaining gut homeostasis. However, C. butyricum is susceptible to oxygen damage and experiences reduced activity due to various environmental stress, which severely restricts their probiotic effects. In this study, a novel synbiotic preparation for colitis treatment by combining dietary polysaccharides (prebiotic) with C. butyricum (probiotic) was developed using microcapsule embedding technology. Firstly, pectin polysaccharide from waste peel was extracted and modified to obtain low-methoxy pectin (DE=34%) that could be crosslinked in the presence of Ca2+. Additionally, this extracted pectin could promote the growth of C. butyricum and fermentation to produce butyric acid. Subsequently, C. butyricum and spores (Spo) were encapsulated within pectin gel (Pec) using microfluidic technology, and then dual microcapsules were prepared through chitosan (Chi) coating on their surface (C... Read More

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An increased demand for natural products nowadays most specifically probiotics (PRO) is evident since it comes in conjunction with beneficial health effects for the consumers. In this regard, it is well known that encapsulation could affect positively the PRO&amp;#039;s viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various multilayer strategies for encapsulation of PRO. Double-layer encapsulation of PRO by electro-hydrodynamic atomization or electrospray technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PRO-loaded carriers. Finally, their applications in food products are presented. The resistance (cover material) and viability of (PRO) to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems are also described. The PRO encapsulation in double and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities ... Read More

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Encapsulation, in particular extrusion and co-extrusion, is a common practice to protect probiotics from the harsh conditions of the digestive tract as well as processing. Hydrocolloids, including proteins and carbohydrates, natural or modified, are a group of ingredients used as the wall material in extrusion. Hydrocolloids, due to their specific properties, can significantly improve the probiotic survivability of the final powder during the microencapsulation process and storage. The present article will discuss the different kinds of hydrocolloids used for microencapsulation of probiotics by extrusion and co-extrusion, along with new sources of novel gums and their potential as wall material.

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Abstract The efficacy of probiotics in providing health benefits may be related to their ability to survive at a sufficient concentration of 10 6 CFU/g during storage in food and colonization in the gastrointestinal tract. Microencapsulation is a viable method to improve the survivability of probiotics under harsh environmental conditions. In this research, microencapsulated Lactobacillus rhamnosus (MLR) was produced by a twolayer extrusion technique with sodium alginate and wild sage ( Salvia macrosiphon ) mucilage (SMM) in varying concentrations ranging from 0.2% to 0.8% as the first and second wall materials, respectively. The microencapsulation efficiency and second layer diameter of beads increased significantly with the increase in SMM concentrations. Microencapsulated Lactobacillus rhamnosus (LR) maintained its minimal concentration (6 log CFU/g) during 9 min at 72C. The MLRdate yogurt (DY) sample had the lowest pH, highest acidity, and highest survival rate among the others at the end of storage. In simulated gastrointestinal conditions (SGC), the survival rates of free LR... Read More

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Lactiplantibacillus plantarum (LP) is a well-known probiotic strain that has a beneficial effect in preventing ulcerative colitis. However, delivering a sufficient number of viable LP to the colon still face challenges due to its vulnerability to the highly complex intestinal flora ecosystem. Herein, we present a centrifuge-driven micronozzle system designed for double-layered core-shell alginate microcapsules (DAM), which can serve as an effective carrier for dual delivery of resistant starch nanoparticles (RSNP, prebiotic) and LP (probiotics) for the treatment of colitis. This system enables precise loading of LP and RSNP within the core and shell regions of DAM, respectively. The resulting LP/RS@DAM exhibited a high encapsulation efficiency of LP (10

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The present study aimed to enhance the survivability of the encapsulated biocomposites of Lactiplantibacillus plantarum AB6-25 and Saccharomyces boulardii T8-3C within the gastrointestinal system (GIS) and during storage period. AB6-25 and T8-3C were individually co-encapsulated using either lactobionic acid (LBA) in Na-alginate (ALG)/demineralized whey powder (DWP) or solely potential probiotics in ALG microcapsules. Free probiotic cells were utilized as the control group. Both microcapsules and free cells underwent freeze-drying. The encapsulation and freeze-drying efficiency of core materials were evaluated. The protective effect of encapsulation on the probiotics was examined under simulated GIS conditions and during storage at either 25 C or 4 C. Additionally, the microcapsules underwent analysis using Fourier-Transform Infrared Spectroscopy (FTIR), X-ray diffraction analysis (XRD), and Scanning Electron Microscope (SEM). Encapsulation and freeze-drying processes were carried out efficiently in all groups (88.46 %99.13 %). SEM revealed that the microcapsules possessed a spher... Read More

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Biofilm-based probiotics have emerged as a compelling approach for administering probiotics. Selecting appropriate wall materials for enclosing probiotics in biofilm structure is viewed as an advanced method of microencapsulation. In this study, Lactiplantibacillus paraplanturm LR-1 was enclosed in three different types of wall materials to create calcium pectin beads (CPB), chitosan-calcium pectin beads (C-CPB), and sodium alginate-pectin-whey beads (SPW). The biofilm cells of LR-1 were cultured externally and then encapsulated to create CPB-ex-LR-1, C-CPB-ex-LR-1 and SPW-ex-LR-1. In contrast, LR-1 was cultured within the microcapsules to form biofilms in situ, resulting in CPB-situ-LR-1, C-CPB-situ-LR-1 and SPW-situ-LR-1. The microcapsules displayed a relatively uniform morphology with the water contents below 10%. Nevertheless, there were noticeable edge effects in the distribution of strains within the in situ-type microcapsules. The detection of distinctive peaks unique to Lactiplantibacillus within the microcapsules confirmed the successful encapsulation. Additionally, a decrea... Read More

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The popularity of probiotics has increased dramatically in the last decades, not only for their use in the prevention and treatment of multiple diseases, but also in healthy individuals wishing to maintain a healthy gut microbiota. In this line, probiotics must survive food processing or product maturation and shelf life for successful delivery in functional foods. Moreover, probiotics must survive their transit through the gastrointestinal tract. Microencapsulation is a useful strategy to increase bacterial survival from the food processing to the site of action into the human body. The goal of this chapter is to offer an updated and comprehensive understanding of probiotic microencapsulation technology using gellan gum as a biopolymer with biomedical applications. The ultimate objective is to review the current state of art of this technology not only applied in the field of functional foods, but also in clinical therapies.

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This study aimed to investigate the interaction between L.casei and L.bulgaricus with Polygonatum sibiricum saponins (PSS) and to explore the co-microencapsulation to reduce their loss rate during storage and consumption. 1% PSS was added to the culture broth, and it was found that the growth and metabolism of the strains were accelerated, especially in the compound probiotic group, indicating that PSS has potential for prebiotics. LC-MS observed significant differences in the composition and content of saponins in PSS. The metabolomics results suggest that the addition of PSS resulted in significant changes in the metabolites of probiotics. In addition, it was found that the combination of probiotics and PSS may have stronger hypoglycemic ability (-glucosidase, HepG2). Finally, a co-microencapsulated delivery system was constructed using zein and isomaltooligosaccharide. This system can achieve more excellent resistance of probiotics and PSS in gastrointestinal fluids, effectively transporting both to the small intestine.

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This study aimed to assess the probiotic potential of Enterococcus durans F21 and its microencapsulation. Two microencapsulation methods, spray-drying (SD) and freeze-drying (FD), were employed using sodium caseinate (Cas) as a cell protectant at concentrations of 0.035% and 1% and at two pHs, 3 and 7. Maltodextrins (MD) served as wall material (10%). Microcapsules were analysed for cell viability and membrane damage after drying, survival under simulated gastro-intestinal conditions, antimicrobial activity, stability during storage, and physicochemical characterization. Results showed that E. durans F21 exhibited promising probiotic properties, including moderate auto-aggregation, high co-aggregation with pathogens, moderate biofilm formation, and resistance to simulated gastrointestinal conditions. The encapsulation pH showed to be a crucial factor affecting the viability of microencapsulated cells. Microencapsulation at pH 3 adversely affected cell viability during drying. However, microencapsulation at pH 7 using Cas (at 0.035 and 1%) was found to be most effective in maintaining... Read More

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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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In recent years, the development of probiotic film by incorporating probiotics into edible polymers has attracted significant research attention in the field of active packaging. However, the influence of the external environment substantially reduces the vitality of probiotics, limiting their application. Therefore, to improve the probiotic activity, this study devised a novel nanofiber film incorporating chia mucilage protection solution (CPS), gum arabic (GA), pullulan (PUL), and Lactobacillus bulgaricus (LB). SEM images indicated the successful preparation of the nanofiber film incorporating LB. CPS incorporation significantly improved the survival ability of LB, with a live cell count reaching 7.62 log CFU/g after 28 days of storage at 4 C an increase of 1 log CFU/g compared to the fiber film without CPS. The results showed that the fiber film containing LB inhibited Escherichia coli and Staphylococcus aureus. Finally, the novel probiotic nanofiber film was applied to beef. The results showed that the shelf life of the beef during the experiments was extended for 2 days at 4 ... Read More

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Probiotic oral therapy has been recognised as an effective treatment for inflammatory bowel disease (IBD). However, the efficacy of probiotics is often diminished due to their limited resistance to harsh gastrointestinal conditions. Therefore, the importance of designing innovative strategies for oral probiotic delivery for the effective treatment of IBD is increasingly recognised. In this study, we present a novel encapsulation strategy of Lactobacillus plantarum (L.P) using the dual-layer system consisting of a tannic acidcalcium network and polysaccharide coating (gellan gum-tamarind gum) named L.P-C/T-G/T. This double-layer encapsulation system not only does not affect the normal proliferation of probiotics and provide protection, but also endows probiotics with more functions. More specifically, the acid resistance ability of the encapsulated probiotics is increased by 10 times, the free radical scavenging rate is enhanced by 5 times, and the intestinal retention time can be prolonged by 6-12 h. In the DSS-induced murine colitis model, it significantly alleviated colon shorteni... Read More

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Studies have demonstrated the protective effect of milk fat globule membrane (MFGM) on probiotics in harsh environments. However, currently, there are no reports on the encapsulation of probiotics using MFGM. In this study, MFGM and pullulan (PUL) polysaccharide fibers were prepared by electrostatic spinning and used to encapsulate probiotics, with whey protein isolates (WPI)/PUL as the control. The morphology, physical properties, mechanical properties, survival, and stability of the encapsulated

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Plant probiotic bacteria are a versatile group of bacteria isolated from different environmental sources to improve plant productivity and immunity. The potential of plant probiotic-based formulations is successfully seen as growth enhancement in economically important plants. For instance, endophytic

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Abstract This is the first study to produce cucumber pickles using both free and microencapsulated Lactiplantibacillus plantarum HL4 and Pediococcus parvulus HL14, and to investigate the probiotic viability, as well as the physicochemical (pH, total acidity, salt, and color), bioactive (total phenolic content and antioxidant activity) and sensory properties of the pickles during 15 days of fermentation and 9 weeks of storage. L. plantarum HL4 and P. parvulus HL14 were encapsulated with sodium alginate (as a coating agent) and inulin (as a prebiotic source) using an extrusion method. The encapsulation efficiency of L. plantarum HL4 and P. parvulus HL14 was 95.77 6.21% and 94.94 2.94%, respectively. Both free and microencapsulated cells were incorporated into prepared cucumbers at a rate of 1%. Probiotic cucumber pickles kept the highest microencapsulated cell count (&gt; 6 log CFU/g) until the fourth week of storage. This study indicated that the probiotic survivability in samples can be improved by microencapsulation. During fermentation, the pH and total acidity of the samples v... Read More

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Confectionary products hold promise as unconventional food carriers for probiotic microorganisms. This study explored the delivery of

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Encapsulation was a promising method for protecting probiotics from extreme conditions during their passage through the gastrointestinal tract and delivering probiotics to specific sites in the colon for colonization. Various dosage forms have been used in recent years to encapsulate probiotics to maintain cell viability during processing, storage, and through the digestive tract to provide health benefits. However, research related to the encapsulation of probiotics as the dosage forms for colon-targeted delivery systems was still quite limited to conventional dosage forms due to the sensitivity of probiotics to extreme conditions during the process. This review focuses on various types of dosage forms that are used in colon-targeted delivery systems for commonly used probiotic bacteria. In this review, we discussed the limitations of the current dosage forms used in probiotic encapsulation, along with the latest advancements in colon-targeted delivery systems for probiotic products. This review also covers future perspectives on the potential dosage forms that can effectively maint... Read More

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In the present research, the survival and sustainability of a Lactobacillus rhamnosus probiotic has been investigated with regard to the prebiotic impact of introducing two different kinds of onion (Allium cepa L.) peel extract to probiotic microcapsules. Effective inclusion of red and white onion peel extract featuring good prebiotic action into the microcapsules enhanced probiotic survival. The structure, distribution of size, zeta potential, and encapsulation efficacy of probiotics and substances in the extract were evaluated along with the probiotics capability to persist under simulated gastrointestinal circumstances. Fourier Transform Infrared Spectroscopy (FTIR) was employed to investigate the molecular structure and internal framework. The wall and core components possess adhesive relationships, as demonstrated by FTIR spectra. Probiotics that were free and those that were in capsules were evaluated as well in vitro in undesirable persistence performance (>90%). Probiotics with encapsulation exhibited substantially (p > .05) greater vitality compared free cells, in accordance... Read More

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Plant-based polymers, as nanodrug delivery systems (NDDS), offer many benefits over synthetic ones. Optimizing the interactions of the entrapped drug within the NDDS material, loading capacity, transport behavior, physicochemical transformations, and drug release under realistic physiological conditions is crucial to ensure the appropriate application of NDDS. In this work, NDDS composed of Zein nanoparticles with tuned hydrophobicity were synthesized by nanoprecipitation. Hydrophobicity was modified by increasing or decreasing the COOH groups or adding succinyl groups. The nanoparticles were loaded with the most used antibiotics, i.e., enrofloxacin, ciprofloxacin, metronidazole, nitrofurantoin, and norfloxacin, to target intestinal infections caused by Escherichia coli and Salmonella typhimurium. The drug release of the synthesized NDDS was evaluated under simulated gastrointestinal conditions, i.e., simulating mouth, stomach, and intestine conditions. The results showed that more hydrophilic drugs (norfloxacin and nitrofurantoin) exhibited higher release (75 and 65% respectively... Read More

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A method for developing synbiotic formulations that combines probiotics with modified polysaccharide polymers as both prebiotics and encapsulating agents. The method involves microencapsulating probiotics using cellulose, alginate, and pectin, modifying these polymers into water-soluble oligomers, and assessing the release and symbiotic effects of the resulting formulations. The modified polymers serve as both prebiotics and encapsulating agents, enhancing the stability and delivery of the probiotics while promoting a balanced gut microbiome.

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