Effect of xanthan-chitosan-xanthan double layer encapsulation on survival of Bifidobacterium BB01 in simulated gastrointestinal conditions, bile salt solution and yogurt

LWT

Volumn 81, Issue , 2017, Pages 274-280

  Chen, Li ^a   Yang, Ting ^b   Song, Yajuan ^c   Shu, Guowei ^c   Chen, He ^c  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b SHAANXI UNIVERSITY OF CHINESE MEDICINE   (China)

^c SHAANXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Bifidobacterium BB01; Encapsulation; Gastro intestinal tract; Storage stability in yogurt; Xanthan and chitosan

Indexed keywords

CELLS; CYTOLOGY; DAIRIES; DAIRY PRODUCTS; ENCAPSULATION; MICROSTRUCTURE; PROBIOTICS; SALTS;

BIFIDOBACTERIUM; CHITOSAN HYDROGEL; ENCAPSULATION SYSTEMS; GASTROINTESTINAL TRACT; INTESTINAL FLUID; SIMULATED GASTRIC FLUID (SGF); SIMULATED GASTROINTESTINAL CONDITIONS; STORAGE STABILITY;

CHITOSAN;

EID: 85017167120     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.04.005     Document Type: Article

References (46)

1. Anal, A.K., Singh, H., Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology 18:5 (2007), 240–251.
2. Argin, S., Kofinas, P., Lo, Y.M., Effect of complexation conditions on xanthan-chitosan polyelectrolyte complex gels. Food Hydrocolloids 23 (2009), 202–209.
3. Argin, S., Kofinas, P., Lo, Y.M., The cell release kinetics and the swelling behavior of physically crosslinked xanthan-chitosan hydrogels in simulated gastrointestinal conditions. Food Hydrocolloids 40 (2014), 138–144.
4. Berger, J., Reist, M., Mayer, J.M., Felt, O., Peppas, N.A., Gurny, R., Structure and interactions in covalently and ionically crosslinked chitosan hydrogels for biomedical applications. European Journal of Pharmaceutics and Bio-pharmaceutics 57 (2004), 19–34.
5. Burgain, J., Gaiani, C., Linder, M., Scher, J., Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering 104 (2011), 467–483.
6. Champagne, C.P., Ross, P.R., Saarela, M., Hansen, K.F., Charalampopoulos, D., Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology 149:3 (2011), 185–193.
7. Chellat, F., Tabrizian, M., Dumitriu, S., Chornet, S., Rivard, C.H., Yahia, L., Study of biodegradation behavior of chitosan-xanthan microspheres in simulated physiological media. Journal of Biomedical Materials Research 53 (2000), 592–599.
8. Chen, H., Song, Y.J., Liu, N.N., Wan, H.C., Liao, N., Shu, G.W., Effect of complexation conditions on microcapsulation of B. bifidum BB01 in xanthan–chitosan polyelectrolyte complex gels. Journal of Chemical and Pharmaceutical Research 6:5 (2014), 1355–1360.
9. Chen, H., Song, Y.J., Wan, H.C., Wang, Y., Shu, G.W., Screening of emulsification conditions on microcapsulation of B. bifidum BB01 and BB28 by plackett-burman design. Advance Journal of Food Science and Technology 6:9 (2014), 1036–1040.
10. Chu, C.H., Kumagai, H., Nakamura, K., Application of polyelectrolyte complex gel composed of xanthan and chitosan to the immobilization of Corynebacterium glutamicum. Journal of Applied Polymer Science 60 (1996), 1041–1047.
11. Cook, M.T., Tzortzis, G., Charalampopoulos, D., Khutoryanskiy, V.V., Production and evaluation of dry alginate-chitosan microcapsules as an enteric delivery vehicle for probiotic bacteria. Biomacromolecules 12 (2011), 2834–2840.
12. Cook, M.T., Tzortzis, G., Charalampopoulos, D., Khutoryanskiy, V.V., Microencapsulation of probiotics for gastrointestinal delivery. Journal of Controlled Release 162 (2012), 56–67.
13. De Castro-Cislaghi, F.P., Silva, C.R.E., Fritzen-Freire, C.B., Lorenz, J.G., Sant'Anna, E.S., Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage. Journal of Food Engineering 113:2 (2012), 186–193.
14. Ding, W.K., Shah, N.P., Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria. Journal of Food Science 72:9 (2007), 1750–3841.
15. Ding, W.K., Shah, N.P., An improved method of microencapsulation of probiotic bacteria for their stability in acidic and bile conditions during storage. Journal of Food Science 74 (2008), M53–M61.
16. Dumitriu, S., Chornet, S., Immobilization of xylanase in chitosan-xanthan hydrogels. Biotechnology Progress 13 (1997), 539–545.
17. Ei-salam, M.H., Ei-shibiny, S., Formation and potential uses of milk proteins as nano delivery vehicles for nutraceuticals: A review. International Journal of Dairy Technology 65 (2012), 13–21.
18. Gandomi, H., Abbaszadeh, S., Misaghi, A., Bokaie, S., Noori, N., Effect of chitosan-alginate encapsulation with inulin on survival of Lactobacillus rhamnosus GG during apple juice storage and under simulated gastrointestinal conditions. Lwt-Food Science and Technology 69 (2016), 365–371.
19. Goin, S., Microencapsulation: Industrial appraisal of existing technologies. Food Science and Technology 15 (2004), 330–347.
20. Heidebach, T., Först, P., Kulozik, U., Microencapsulation of probiotic cells for food applications. Critical Reviews in Food Science and Nutrition 52:4 (2012), 291–311.
21. Jannson, P., Kenne, L., Lindberg, B., Structure of extracellular polysaccharide from Xanthomonas campestris. Carbohydrate Research 45 (1975), 275–282.
22. Kailasapathy, K., Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT - Food Science and Technology 39:10 (2006), 1221–1227.
23. Kailasapathy, K., Chin, J., Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunology and Cell Biology 78:1 (2000), 80–88.
24. Kailasapathy, K., Sureeta, B.S., Effect of storage on shelf life and viability of freeze-dried and microencapsulated Lactobacillus acidophilus and Bifidobacterium infantis cultures. Australian Journal of Dairy Technology 59:3 (2004), 204–208.
25. Kanmani, P., Kumar, R.S., Yuvaraj, N., Paari, K.A., Pattikumar, V., Arul, V., Cryopreservation and microencapsulation of a probiotic in alginate-chitosan capsules improves survival in simulated gastrointestinal conditions. Biotechnology and Bioprocess Engineering 16 (2011), 1106–1114.
26. Kim, B., La Flamme, K., Peppas, N.A., Dynamic swelling behavior of pH-sensitive anionic hydrogels used for protein delivery. Journal of Applied Polymer Science 89 (2003), 1606–1613.
27. Krasaekoopt, W., Bhandari, B., Deeth, H.F., Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal 13 (2003), 3–13.
28. Krasaekoopt, W., Bhandari, B., Deeth, H.C., Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage. LWT - Food Science and Technology 39 (2006), 177–183.
29. Liserre, A.M., Ines-Re, M., Franco, B.D.G.M., Microencapsulation of Bifidobacterium animalis subsp. lactis in modified alginate-chitosan beads and evaluation of survival in simulated gastrointestinal conditions. Food Biotechnology 21 (2007), 1–16.
30. Llabot, J.M., Manzo, R.H., Allemandi, D.A., Drug release from carbomer: Carbomer sodium salt matrices with potential use as mucoadhesive drug delivery system. International Journal of Pharmaceutics 276 (2004), 59–66.
31. Lopez-Rubio, A., Gavara, R., Lagaron, J.A., Bioactive packaging: Turning foods into healthier foods through biomaterials. Trends in Food Science & Technology 17 (2006), 567–575.
32. Magnin, D., Lefebvre, J., Chornet, E., Dumitriu, S., Physicochemical and structural characterization of a polyionic matrix of interest in biotechnology, in the pharmaceutical and biomedical fields. Carbohydrate Polymers 55 (2004), 437–453.
33. Maukonen, J., Alakomi, H.L., Nohynek, L., Hallamaa, K., Leppamaki, S., Matto, J., et al. Suitability of the fluorescent techniques for the enumeration of probiotic bacteria in commercial non-dairy drinks and in pharmaceutical products. Food Research International 39 (2006), 22–32.
34. Melton, L.D., Mindt, L., Rees, D.A., Sanderson, G.R., Covalent structure of the polysaccharide from Xanthomonas campestris: Evidence from partial hydrolysis. Carbohydrate Research 46 (1976), 245–257.
35. Murata, Y., Toniwa, S., Miyamoto, E., Kawashima, S., Preparation of alginate gel beads containing chitosan salt and their function. International Journal of Pharmaceutics 176 (1999), 265–268.
36. Nualkaekul, S., Cook, M.T., Khutoryanskiy, V.V., Charalampopoulos, D., Influence of encapsulation and coating materials on the survival of Lactobacillus plantarum and Bifidobacterium longum in fruit juices. Food Research International 53 (2013), 304–311.
37. Nualkaekul, S., Lenton, D., Cook, M.T., Khutoryanskiy, V.V., Charalampopoulos, D., Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice. Carbohydrate Polymers 90 (2012), 1281–1287.
38. Papagianni, M., Anastasiadou, S., Encapsulation of Pediococcus acidilactici cells in corn and olive oil microcapsules emulsified by peptides and stabilized with xanthan in oil-in-water emulsions: Studies on cell viability under gastrointestinal simulating conditions. Enzyme and Microbial Technology 45 (2009), 514–522.
39. Picot, A., Lacroix, C., Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal 14:6 (2004), 505–515.
40. Richardson, R.K., Ross-Murphy, S.B., Non-linear viscoelasticity of polysaccharide solutions. 2: Xanthan polysaccharide solutions. International Journal of Biological Macromolecules 9 (1987), 257–264.
41. Rodrigues, D., Sousa, S., Rocha-Santos, T., Silva, J.P., Sousa-Lobo, J.M., Costa, P., et al. Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules. International Dairy Journal 21 (2011), 869–876.
42. Sanders, M.E., Marco, M.L., Food formats for effective delivery of probiotics. Annual Reviews in Food Science and Technology 1 (2010), 65–85.
43. Sheehan, V.M., Ross, P., Fitzgerald, G.F., Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science and Emerging Technologies 8 (2007), 279–284.
44. Shi, L.E., Li, Z.H., Li, D.T., Xu, M., Chen, H.Y., Zhang, Z.L., et al. Encapsulation of probiotics Lactobacillus bulgaricus in alginate-milk microspheres and evaluation of survival in simulated gastrointestinal conditions. Journal of Food Engineering 117 (2013), 99–104.
45. Shi, L.E., Zhang, Z.L., Song, Y.Q., Zhou, M.L., Yu, W.M., Tang, Z.X., Encapsulation of Lactobacillus bulgaricus in carragenan-locust bean gum coated milk microspheres with double layer structure. LWT - Food Science and Technology 54 (2013), 147–151.
46. Sohail, A., Turner, M.S., Coombes, A., Bostrom, T., Bhandari, B., Survivability of probiotics encapsulated in alginate gel microbeads using a novel imping aerosols method. International Journal of Food Microbiology 145 (2011), 162–168.