Articles Vol. 64 No. 4 28/07/2023

3. INCREASE SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN ALGINAT - CHITOSAN MICROCAPSULES

Ngo Nguyen Quynh Anh1,2, Dam Thanh Xuan3,4, Nguyen Thi Huong1,2, Bui Thi Duyen1,2, Do Thi Dinh1,2
1 Hai Duong Central College of Pharmacy
2 Trường Cao đẳng Dược TW - Hải Dương
3 Hanoi University of Pharmacy
4 Trường Đại học Dược Hà Nội
Corresponding author: qanhk63hup@gmail.com
DOI: 10.52163/yhc.v64i4.725
17 Views
8 Downloads
Keywords
Alginate – chitosan, encapsulation, L. acidophilus, probiotic, survival.
Abstract

Objective: In addition to evaluating some of the encapsulated microencapsulation’s properties and its capacity to both protect and release microorganisms in the simulated gastrointestinal system, this study intends to investigate the parameters of the encapsulation process.

Research subjects and methods: Lactobacillus acidophilus was encapsulated in alginate and chitosan using the coagulation methods to create microcapsules to avoid the harsh environment in the stomach.

Results: The density of microscopic organisms encapsulated in the nuclear microencapsulation AC-1 is 9,35±0,30 log CFU/g and the density of microscopic organisms in the nuclear microencapsulation A is 9,24±0,50 log CFU/g. As a result, nuclear microcapsules and encapsulated microcapsules were prepared using alginate-chitosan FAO/WHO requirements for probiotic goods. After 2 hours in SGF, nuclear microcapsules A released 13,10% of the VSV compared to the original, while nuclear microcapsules AC-1 released 11,66%. This was done to assess the protective ability of SGF and release in SIF. Nuclear microcapsule A released the most microscopic organisms after two hours in SIF (81,66%), while nuclear microencapsulation AC-AC released the least (60,35%). After three hours in SIF, A-A microcapsules produced the least amount of VSV (75,41%), while AC-AC microcapsules released the most (85,95%).

Conclusion: This outcome demonstrates that the alginate-chitosan coating protects bacteria and extends their release period in the gastrointestinal tract. L. acidophilus - containing alginatechitosan microcapsules preserved and improved the survival of microorganisms after freeze-drying, throughout storage, and in a model of the gastrointestinal tract of SGF and SIG. The encapsulated microcapsules’ structural stability is increased for a longer period of time when they are coated with alginate and chitosan in a setting that mimics intestinal fluid.

References
[1]
Đàm Thanh Xuân và cộng sự, “Nghiên cứu bào Google Scholar
[2]
chế vi nang probiotics bằng phương pháp đông Google Scholar
[3]
tụ”, Tạp chí Dược học, 481, 2016, pp. 61-65. Google Scholar
[4]
Caetano LA, António AJ et al., “Effect of Google Scholar
[5]
Experimental Parameters on Alginate/Chitosan Google Scholar
[6]
Microparticles for BCG Encapsulation”, Mar Google Scholar
[7]
Drugs, 14(5), 2016, pp. 90. Google Scholar
[8]
Chandramouli V, Kailasapathy K, “An improved Google Scholar
[9]
method of microencapsulation and its evaluation Google Scholar
[10]
to protect Lactobacillus spp. in simulated Google Scholar
[11]
gastric conditions”, Journal of Microbiological Google Scholar
[12]
Methods, 56(1), 2004, 27–35. Google Scholar
[13]
Călinoiu LV et al., Chitosan Coating Applications Google Scholar
[14]
in Probiotic Microencapsulation. Coatings. Vol. Google Scholar
[15]
(3) 194, 2019, 21p. Google Scholar
[16]
De Prisco A, Maresca D, Ongeng D et al., Google Scholar
[17]
“Microencapsulation by vibrating technology of Google Scholar
[18]
the probiotic strain Lactobacillus reuteri DSM Google Scholar
[19]
to enhance its survival in foods and in Google Scholar
[20]
gastrointestinal environment”, LWT - Food Google Scholar
[21]
Science and Technology, 61(2), 2015, pp. 452– Google Scholar
[22]
Gueimonde M, Salminen S, “New methods for Google Scholar
[23]
selecting and evaluating probiotics”, Digestive Google Scholar
[24]
and Liver Disease, 38(2), 2006, 242–247 Google Scholar
[25]
Etchepare MA et al., Effect of resistant starch and Google Scholar
[26]
chitosan on survival of Lactobacillus acidophilus Google Scholar
[27]
microencapsulated with sodium alginate. LWT Google Scholar
[28]
Food Sci. Technol. 65, 2016, 511–517. Google Scholar
[29]
Food and Agriculture Organization of the United Google Scholar
[30]
Nations/World Health Organization (2001), Google Scholar
[31]
“Health and nutritional properties of probiotics in Google Scholar
[32]
food including powder milk with live lactic acid Google Scholar
[33]
bacteria”, Food and Agriculture Organization of Google Scholar
[34]
the United Nations World, pp.1–34 Google Scholar
[35]
Fatih O, Imen A, “Lactic Acid Bacteria Google Scholar
[36]
Lactobacillus spp.: Lactobacillus acidophilus”, Google Scholar
[37]
Encyclopedia of Dairy Sciences (Second Google Scholar
[38]
Edition), 2011, pp. 91-95. Google Scholar
[39]
Mokarram RR, Mortazavi SA, “The influence Google Scholar
[40]
of multi stage alginate coating on survivability Google Scholar
[41]
of potential probiotic bacteria in simulated Google Scholar
[42]
gastric and intestinal juice”, Food Research Google Scholar
[43]
International, 42(8), 2009, 1040–1045 Google Scholar
[44]
Takeuchi H, Thongborisute J, Matsui Y et al., Google Scholar
[45]
“Novel mucoadhesion tests for polymers and Google Scholar
[46]
polymer-coated particles to design optimal Google Scholar
[47]
mucoadhesive drug delivery systems”, Advanced Google Scholar
[48]
Drug Delivery Reviews, 57(11), 2005, pp. 1583– Google Scholar
[49]
Smith T, “The digestive system. In the human Google Scholar
[50]
body”, Collingwood, UK:Ken Fin Books, 1995, Google Scholar
[51]
pp. 150-173. Google Scholar