Microencapsulation of a probiotic bacteria with alginate-gelatin and its properties

Authors: Li, Xiao Yan¹; Chen, Xi Guang¹; Cha, Dong Su²; Park, Hyun Jin²; Liu, Cheng Sheng¹

Source: Journal of Microencapsulation, Volume 26, Number 4, June 2009 , pp. 315-324(10)

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Abstract:

Lactobacillus casei ATCC 393-loaded microcapsules based on alginate and gelatin had been prepared by extrusion method and the product could increase the cell numbers of L. casei ATCC 393 to be 107 CFU g-1 in the dry state of microcapsules. The microparticles homogeneously distributed with size of 1.1 ± 0.2 mm. Four kinds of microcapsules (S1, S2, S3 and S4) exhibited swelling in simulated gastric fluid (SGF) while the beads eroded and disintegrated rapidly in simulated intestinal fluid (SIF). Cells of L. casei ATCC 393 could be continuously released from the microcapsules during simulated gastrointestinal tract (GIT) and the release amounts and speeds in SIF were much higher and faster than that in SGF. Encapsulation in alginate-gelatin microcapsules successfully improved the survival of L. casei ATCC 393 and this approach might be useful in delivery of probiotic cultures as a functional food.

Keywords: Microcapsule; lactobacillus casei ATCC 393; relative humidity (RH); stability; release

Document Type: Research article

DOI: http://dx.doi.org/10.1080/02652040802328685

Affiliations: 1: College of Marine Life Science, Ocean University of China, Qingdao, P. R. China 2: The Graduate School of Biotechnology, Korea University, Seoul, Korea

Publication date: 2009-06-01

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