Comparison of different methods for release of Bifidobacterium longum Bb46 from the poly(vinylpyrrolidone)-poly(vinylacetate-co-crotonic acid) interpolymer complex matrix, and the effect of grinding on the microparticles

被引:0
作者
M. S. Thantsha
J. Guest
I. Mputle
机构
[1] University of Pretoria,Department of Microbiology and Plant Pathology, New Agricultural Building
[2] Council For Scientific and Industrial Research (CSIR),Polymers, Ceramics and Composites
来源
World Journal of Microbiology and Biotechnology | 2011年 / 27卷
关键词
Encapsulation; Sonication; Stomacher; Interpolymer complex; Poly(vinylpyrrolidone)-poly(vinylacetate-co-crotonic acid);
D O I
暂无
中图分类号
学科分类号
摘要
Bifidobacteria have been efficiently encapsulated in poly(vinylpyrrolidone)-poly(vinylacetate-co-crotonic acid) (PVP: PVAc-CA) interpolymer complex formed in scCO2. Research indicated that this method improves the stability of encapsulated bacteria in simulated gastrointestinal fluids in vitro. However, further analysis indicated release of lower numbers of encapsulated bacteria from the encapsulating matrix. The aims of this study were to determine a method that would release high numbers of bacteria from the PVP: PVAc-CA interpolymer complex matrix microparticles, and furthermore, to determine the effects of milling on the morphological properties of the microparticles. Three release methods, namely sonication, homogenization in a stomacher and incubation in simulated intestinal fluid were compared. Released viable bacteria were assayed using plate counts. Viable bacteria released using a stomacher were three orders of magnitude higher than those released by incubation and an order of magnitude higher than those released using sonication. SEM indicated no negative effects such as exposure of encapsulated bacteria on the matrix due to milling of product. Homogenization in a stomacher is the most efficient method for releasing bacteria from the PVP: PVAc-CA interpolymer complex matrix. Particle size of the PVP: PVAc-CA microparticles encapsulating bacteria can be reduced further by grinding, without exposing the enclosed bacteria.
引用
收藏
页码:2443 / 2448
页数:5
相关论文
共 75 条
[1]  
Annan NT(2008)Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Food Res Int 41 184-193
[2]  
Borza AD(2008) 15703T during exposure to simulated gastro-intestinal conditions J Contr Release 129 66-72
[3]  
Truelstrup Hansen L(2004)High loading efficiency and tunable release of plasmid DNA encapsulated in submicron particles fabricated from PLGA conjugated with poly- J Microbiol Meth 56 27-36
[4]  
Blum JS(2005)-lysine Int Dairy J 15 973-988
[5]  
Saltzman WM(2003)An improved method of microencapsulation and its evaluation to protect Milchwissenschaft 58 396-399
[6]  
Chandramouli V(2008) spp. in simulated gastric conditions Food Chem 111 50-55
[7]  
Kailasapathy K(2003)Technologies with free and immobilized cells for probiotic bifidobacteria production and protection Int Dairy J 13 3-13
[8]  
Peiris P(2002)Viability and survival of free, encapsulated and co-encapsulated probiotic bacteria in yoghurt J Biosci Bioeng 94 148-153
[9]  
Jones M(2004)Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream Food Sci Technol 37 639-642
[10]  
Doleyres Y(2008)Evaluation of encapsulation techniques of probiotics for yoghurt: a review Appl Environ Microb 74 4799-4805