Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink Matrix
The use of an alginate hydrogel exclusively for the immobilization of bifidobacteria during oral delivery led to a decrease in the total number of bifidobacteria to 4.0 lg CFU/ml in pH gradients in models of the stomach and intestines, which required clarification of the composition of the protectiv...
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2023/8484835 |
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| author | Tatiana Voblikova Kristina Laricheva |
| author_facet | Tatiana Voblikova Kristina Laricheva |
| author_sort | Tatiana Voblikova |
| collection | DOAJ |
| description | The use of an alginate hydrogel exclusively for the immobilization of bifidobacteria during oral delivery led to a decrease in the total number of bifidobacteria to 4.0 lg CFU/ml in pH gradients in models of the stomach and intestines, which required clarification of the composition of the protective coating. The introduction of resistant starch into the composition of the microcapsule contributed to the preservation of the viability of immobilized bifidobacteria up to 87% of the initial concentration when passing through the model environment simulating the human digestion system. The introduction of sodium carboxymethylcellulose into the composition of the hydrogel contributed to the regulation of the degradation of the polymer matrix and the controlled release of bifidobacteria. The use of sodium carboxymethylcellulose 0.5% in the formation of a polymer microcapsule provided the maximum encapsulation efficiency of 93.2% and the maximum decay rate of bacteria-loaded microcapsules of 95.7%. The modified alginate matrix contributes to maintaining the level of viable cells of probiotic microorganisms (Bifidobacterium bifidum 791) of at least 108 CFU/g when stored for three weeks. As a result of the research, a system for oral delivery of immobilized bifidobacteria in the structure of microparticles with a closed surface in the matrix of a milk drink has been developed, which increases the effectiveness of probiotics for human health in the composition of food products. |
| format | Article |
| id | doaj-art-ee2ee1fd42e549efbcad0332b3023de8 |
| institution | OA Journals |
| issn | 2314-5765 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-ee2ee1fd42e549efbcad0332b3023de82025-08-20T02:21:42ZengWileyInternational Journal of Food Science2314-57652023-01-01202310.1155/2023/8484835Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink MatrixTatiana Voblikova0Kristina Laricheva1Yaroslav-the-Wise Novgorod State UniversityYaroslav-the-Wise Novgorod State UniversityThe use of an alginate hydrogel exclusively for the immobilization of bifidobacteria during oral delivery led to a decrease in the total number of bifidobacteria to 4.0 lg CFU/ml in pH gradients in models of the stomach and intestines, which required clarification of the composition of the protective coating. The introduction of resistant starch into the composition of the microcapsule contributed to the preservation of the viability of immobilized bifidobacteria up to 87% of the initial concentration when passing through the model environment simulating the human digestion system. The introduction of sodium carboxymethylcellulose into the composition of the hydrogel contributed to the regulation of the degradation of the polymer matrix and the controlled release of bifidobacteria. The use of sodium carboxymethylcellulose 0.5% in the formation of a polymer microcapsule provided the maximum encapsulation efficiency of 93.2% and the maximum decay rate of bacteria-loaded microcapsules of 95.7%. The modified alginate matrix contributes to maintaining the level of viable cells of probiotic microorganisms (Bifidobacterium bifidum 791) of at least 108 CFU/g when stored for three weeks. As a result of the research, a system for oral delivery of immobilized bifidobacteria in the structure of microparticles with a closed surface in the matrix of a milk drink has been developed, which increases the effectiveness of probiotics for human health in the composition of food products.http://dx.doi.org/10.1155/2023/8484835 |
| spellingShingle | Tatiana Voblikova Kristina Laricheva Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink Matrix International Journal of Food Science |
| title | Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink Matrix |
| title_full | Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink Matrix |
| title_fullStr | Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink Matrix |
| title_full_unstemmed | Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink Matrix |
| title_short | Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink Matrix |
| title_sort | bifidobacteria encapsulation and viability of probiotic culture during oral delivery in a milk drink matrix |
| url | http://dx.doi.org/10.1155/2023/8484835 |
| work_keys_str_mv | AT tatianavoblikova bifidobacteriaencapsulationandviabilityofprobioticcultureduringoraldeliveryinamilkdrinkmatrix AT kristinalaricheva bifidobacteriaencapsulationandviabilityofprobioticcultureduringoraldeliveryinamilkdrinkmatrix |