Encapsulation of Lactobacillus casei into Calcium Pectinate-Chitosan Beads for Enteric Delivery

被引:53
作者
Bepeyeva, Aigerim [1 ]
de Barros, Joao M. S. [2 ]
Albadran, Hanady [3 ]
Kakimov, Aitbek K. [1 ]
Kakimova, Zhaynagul Kh. [1 ]
Charalampopoulos, Dimitris [3 ]
Khutoryanskiy, Vitaliy V. [2 ]
机构
[1] Shakarim State Univ Semey, Dept Standardizat & Biotechnol, Semey 071412, Vko, Kazakhstan
[2] Univ Reading, Reading Sch Pharm, POB 224, Reading RG6 6AD, Berks, England
[3] Univ Reading, Dept Food & Nutr Sci, Reading RG6 6AD, Berks, England
关键词
chitosan; encapsulation; Lactobacillus casei; live bacteria; pectin; probiotic; SIMULATED GASTROINTESTINAL CONDITIONS; PROBIOTIC BACTERIA; TARGETED DELIVERY; DRUG-DELIVERY; SURVIVAL; MICROENCAPSULATION; ALGINATE; PLANTARUM; MICROPARTICLES; MICROCAPSULES;
D O I
10.1111/1750-3841.13974
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Gel beads were prepared by extrusion of various types of pectin into 0.15 M calcium chloride. Size, morphology, and textural properties of 3 types of beads were evaluated and it was established that the use of 3 w/v % amidated pectin provides the optimal characteristics suitable for encapsulation of live bacteria. Lactobacillus casei NCIMB 30185 (PXN37) was encapsulated into calcium pectinate gel through the extrusion of a live bacteria dispersion in 3 w/v % pectin into a solution of calcium chloride. The capsules were then additionally coated with chitosan. The viability of bacteria within these capsules was studied under model gastrointestinal conditions in vitro (simulated gastric and intestinal juices). It was established that pectin-chitosan capsules can provide protection to L. casei from the gastric acid and result in high levels of viable bacteria released in the intestine. Practical ApplicationEncapsulation of Lactobacillus casei into calcium pectinate beads coated with chitosan provided capsules capable of delivering live probiotic bacteria into the intestine.
引用
收藏
页码:2954 / 2959
页数:6
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