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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