Stability of lactobacilli encapsulated in various microbial polymers

Autores
Jiménez Pranteda, María Luján; Poncelet, Denis; Nader, Maria Elena Fatima; Arcos, Antonio; Aguilera Gómez, Margarita; Monteoliva Sánchez, Mercedes; Ramos Cormenzana, Alberto
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Various microbial polymers, namely xanthan gum, gellan gum, pullulan gum and jamilan, were tested as a suitable encapsulating material for Lactobacillus plantarum CRL 1815 and Lactobacillus rhamnosus ATCC 53103. Resulting capsules were also studied for their pH and simulated gastrointestinal conditions tolerance. The morphology of the microcapsules was studied using scanning electron microscopy. pH tolerance was tested at pH 2.0, 3.5, 5.0 and 6.5 over a 6. h incubation period. Simulated gastrointestinal conditions were assayed with simulated gastric and pancreatic juices and simulated bile over a 24. h incubation period. Suspensions of probiotic organisms were used as a control. The results from encapsulation with microbial polymers indicate that mixtures of 1% xanthan gum with 0.75% gellan gum and 1% jamilan with 1% gellan gum were the most suitable for microencapsulation. Results for the pH tolerance tests showed no improvement in the viability of cells in relation to the control, except for pH 2.0 where lactobacilli encapsulated in xanthan:gellan gum (1%:0.75%) prolonged their viability by 6. h exposure. Xanthan:gellan gum (1%:0.75%) was the most effective of the encapsulating materials tested in protecting L. plantarum and L. rhamnosus against simulated bile, improving its viability in 1-2. log. CFU when compared with control. The results of this study suggest that microbial polymers are an interesting source of encapsulating material that should be taken into account for prospective studies of probiotic encapsulation for oral delivery applications.
Fil: Jiménez Pranteda, María Luján. Universidad de Granada; España. École Nationale Nantes Atlantique Vétérinaire, Agroalimentaire et de l'Alimentation; Francia. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
Fil: Poncelet, Denis. École Nationale Nantes Atlantique Vétérinaire, Agroalimentaire et de l'Alimentation; Francia
Fil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Arcos, Antonio. Universidad de Granada; España
Fil: Aguilera Gómez, Margarita. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
Fil: Monteoliva Sánchez, Mercedes. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
Fil: Ramos Cormenzana, Alberto. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
Materia
Exopolysaccharide
Gellan Gum
Jamilan
Lactobacillus
Microencapsulation
Pullulan Gum
Simulated Gastrointestinal Conditions
Xanthan Gum
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/78508
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/78508
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Stability of lactobacilli encapsulated in various microbial polymersJiménez Pranteda, María LujánPoncelet, DenisNader, Maria Elena FatimaArcos, AntonioAguilera Gómez, MargaritaMonteoliva Sánchez, MercedesRamos Cormenzana, AlbertoExopolysaccharideGellan GumJamilanLactobacillusMicroencapsulationPullulan GumSimulated Gastrointestinal ConditionsXanthan Gumhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Various microbial polymers, namely xanthan gum, gellan gum, pullulan gum and jamilan, were tested as a suitable encapsulating material for Lactobacillus plantarum CRL 1815 and Lactobacillus rhamnosus ATCC 53103. Resulting capsules were also studied for their pH and simulated gastrointestinal conditions tolerance. The morphology of the microcapsules was studied using scanning electron microscopy. pH tolerance was tested at pH 2.0, 3.5, 5.0 and 6.5 over a 6. h incubation period. Simulated gastrointestinal conditions were assayed with simulated gastric and pancreatic juices and simulated bile over a 24. h incubation period. Suspensions of probiotic organisms were used as a control. The results from encapsulation with microbial polymers indicate that mixtures of 1% xanthan gum with 0.75% gellan gum and 1% jamilan with 1% gellan gum were the most suitable for microencapsulation. Results for the pH tolerance tests showed no improvement in the viability of cells in relation to the control, except for pH 2.0 where lactobacilli encapsulated in xanthan:gellan gum (1%:0.75%) prolonged their viability by 6. h exposure. Xanthan:gellan gum (1%:0.75%) was the most effective of the encapsulating materials tested in protecting L. plantarum and L. rhamnosus against simulated bile, improving its viability in 1-2. log. CFU when compared with control. The results of this study suggest that microbial polymers are an interesting source of encapsulating material that should be taken into account for prospective studies of probiotic encapsulation for oral delivery applications.Fil: Jiménez Pranteda, María Luján. Universidad de Granada; España. École Nationale Nantes Atlantique Vétérinaire, Agroalimentaire et de l'Alimentation; Francia. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; EspañaFil: Poncelet, Denis. École Nationale Nantes Atlantique Vétérinaire, Agroalimentaire et de l'Alimentation; FranciaFil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Arcos, Antonio. Universidad de Granada; EspañaFil: Aguilera Gómez, Margarita. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; EspañaFil: Monteoliva Sánchez, Mercedes. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; EspañaFil: Ramos Cormenzana, Alberto. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; EspañaSociety for Biotechnology2012-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/78508Jiménez Pranteda, María Luján; Poncelet, Denis; Nader, Maria Elena Fatima; Arcos, Antonio; Aguilera Gómez, Margarita; et al.; Stability of lactobacilli encapsulated in various microbial polymers; Society for Biotechnology; Journal of Bioscience and Bioengineering; 113; 2; 2-2012; 179-1841389-17231347-4421CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jbiosc.2011.10.010info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1389172311004087info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:22Zoai:ri.conicet.gov.ar:11336/78508instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:49:22.559CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Stability of lactobacilli encapsulated in various microbial polymers
title Stability of lactobacilli encapsulated in various microbial polymers
spellingShingle Stability of lactobacilli encapsulated in various microbial polymers
Jiménez Pranteda, María Luján
Exopolysaccharide
Gellan Gum
Jamilan
Lactobacillus
Microencapsulation
Pullulan Gum
Simulated Gastrointestinal Conditions
Xanthan Gum
title_short Stability of lactobacilli encapsulated in various microbial polymers
title_full Stability of lactobacilli encapsulated in various microbial polymers
title_fullStr Stability of lactobacilli encapsulated in various microbial polymers
title_full_unstemmed Stability of lactobacilli encapsulated in various microbial polymers
title_sort Stability of lactobacilli encapsulated in various microbial polymers
dc.creator.none.fl_str_mv Jiménez Pranteda, María Luján
Poncelet, Denis
Nader, Maria Elena Fatima
Arcos, Antonio
Aguilera Gómez, Margarita
Monteoliva Sánchez, Mercedes
Ramos Cormenzana, Alberto
author Jiménez Pranteda, María Luján
author_facet Jiménez Pranteda, María Luján
Poncelet, Denis
Nader, Maria Elena Fatima
Arcos, Antonio
Aguilera Gómez, Margarita
Monteoliva Sánchez, Mercedes
Ramos Cormenzana, Alberto
author_role author
author2 Poncelet, Denis
Nader, Maria Elena Fatima
Arcos, Antonio
Aguilera Gómez, Margarita
Monteoliva Sánchez, Mercedes
Ramos Cormenzana, Alberto
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Exopolysaccharide
Gellan Gum
Jamilan
Lactobacillus
Microencapsulation
Pullulan Gum
Simulated Gastrointestinal Conditions
Xanthan Gum
topic Exopolysaccharide
Gellan Gum
Jamilan
Lactobacillus
Microencapsulation
Pullulan Gum
Simulated Gastrointestinal Conditions
Xanthan Gum
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Various microbial polymers, namely xanthan gum, gellan gum, pullulan gum and jamilan, were tested as a suitable encapsulating material for Lactobacillus plantarum CRL 1815 and Lactobacillus rhamnosus ATCC 53103. Resulting capsules were also studied for their pH and simulated gastrointestinal conditions tolerance. The morphology of the microcapsules was studied using scanning electron microscopy. pH tolerance was tested at pH 2.0, 3.5, 5.0 and 6.5 over a 6. h incubation period. Simulated gastrointestinal conditions were assayed with simulated gastric and pancreatic juices and simulated bile over a 24. h incubation period. Suspensions of probiotic organisms were used as a control. The results from encapsulation with microbial polymers indicate that mixtures of 1% xanthan gum with 0.75% gellan gum and 1% jamilan with 1% gellan gum were the most suitable for microencapsulation. Results for the pH tolerance tests showed no improvement in the viability of cells in relation to the control, except for pH 2.0 where lactobacilli encapsulated in xanthan:gellan gum (1%:0.75%) prolonged their viability by 6. h exposure. Xanthan:gellan gum (1%:0.75%) was the most effective of the encapsulating materials tested in protecting L. plantarum and L. rhamnosus against simulated bile, improving its viability in 1-2. log. CFU when compared with control. The results of this study suggest that microbial polymers are an interesting source of encapsulating material that should be taken into account for prospective studies of probiotic encapsulation for oral delivery applications.
Fil: Jiménez Pranteda, María Luján. Universidad de Granada; España. École Nationale Nantes Atlantique Vétérinaire, Agroalimentaire et de l'Alimentation; Francia. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
Fil: Poncelet, Denis. École Nationale Nantes Atlantique Vétérinaire, Agroalimentaire et de l'Alimentation; Francia
Fil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Arcos, Antonio. Universidad de Granada; España
Fil: Aguilera Gómez, Margarita. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
Fil: Monteoliva Sánchez, Mercedes. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
Fil: Ramos Cormenzana, Alberto. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
description Various microbial polymers, namely xanthan gum, gellan gum, pullulan gum and jamilan, were tested as a suitable encapsulating material for Lactobacillus plantarum CRL 1815 and Lactobacillus rhamnosus ATCC 53103. Resulting capsules were also studied for their pH and simulated gastrointestinal conditions tolerance. The morphology of the microcapsules was studied using scanning electron microscopy. pH tolerance was tested at pH 2.0, 3.5, 5.0 and 6.5 over a 6. h incubation period. Simulated gastrointestinal conditions were assayed with simulated gastric and pancreatic juices and simulated bile over a 24. h incubation period. Suspensions of probiotic organisms were used as a control. The results from encapsulation with microbial polymers indicate that mixtures of 1% xanthan gum with 0.75% gellan gum and 1% jamilan with 1% gellan gum were the most suitable for microencapsulation. Results for the pH tolerance tests showed no improvement in the viability of cells in relation to the control, except for pH 2.0 where lactobacilli encapsulated in xanthan:gellan gum (1%:0.75%) prolonged their viability by 6. h exposure. Xanthan:gellan gum (1%:0.75%) was the most effective of the encapsulating materials tested in protecting L. plantarum and L. rhamnosus against simulated bile, improving its viability in 1-2. log. CFU when compared with control. The results of this study suggest that microbial polymers are an interesting source of encapsulating material that should be taken into account for prospective studies of probiotic encapsulation for oral delivery applications.
publishDate 2012
dc.date.none.fl_str_mv 2012-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/78508
Jiménez Pranteda, María Luján; Poncelet, Denis; Nader, Maria Elena Fatima; Arcos, Antonio; Aguilera Gómez, Margarita; et al.; Stability of lactobacilli encapsulated in various microbial polymers; Society for Biotechnology; Journal of Bioscience and Bioengineering; 113; 2; 2-2012; 179-184
1389-1723
1347-4421
CONICET Digital
CONICET
url http://hdl.handle.net/11336/78508
identifier_str_mv Jiménez Pranteda, María Luján; Poncelet, Denis; Nader, Maria Elena Fatima; Arcos, Antonio; Aguilera Gómez, Margarita; et al.; Stability of lactobacilli encapsulated in various microbial polymers; Society for Biotechnology; Journal of Bioscience and Bioengineering; 113; 2; 2-2012; 179-184
1389-1723
1347-4421
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jbiosc.2011.10.010
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1389172311004087
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Society for Biotechnology
publisher.none.fl_str_mv Society for Biotechnology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268970765254656
score 13.13397

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