Encapsulation of Lactobacillus caseiinto Calcium Pectinate‐Chitosan Beads for Enteric Delivery

• Autores: Aigerim Bepeyeva, Joao M.S. Barros, Hanady Albadran, Aitbek K. Kakimov, Zhaynagul Kh. Kakimova, Dimitris Charalampopoulos, Vitaliy V. Khutoryanskiy
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 12, 2017, págs. 2954-2959
• Idioma: inglés
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• Resumen

  • 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 caseiNCIMB 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. caseifrom the gastric acid and result in high levels of viable bacteria released in the intestine. Encapsulation of Lactobacillus caseiinto calcium pectinate beads coated with chitosan provided capsules capable of delivering live probiotic bacteria into the intestine.