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On the viability, cytotoxicity and stability of probiotic bacteria entrapped in cellulose-based particles

Lindman, Björn LU ; Medronho, Bruno LU ; Singh, Poonam; dos Santos, Tiago; Nunes-Correia, Isabel; Granja, Pedro and Miguel, Maria LU (2018) In Food Hydrocolloids 82. p.457-465
Abstract
Probiotics are increasingly gaining popularity in vast food applications due to their recognized health benefits to the host. However, their passage through the gastrointestinal (GI) tract is not smooth and a significant number of physiological barriers (e.g. low pH, bile salts, enzymes, peristaltic movements, etc.) may considerably affect their viability. The entrapment of probiotics in protective matrices, such as hydrogel particles, is a feasible approach to minimize cell death. Therefore, in this work, novel cellulose/chitosan-based particles have been developed to entrap model probiotic Lactobacillus rhamnosus GG. The particle aging, storing and stability was studied at different temperatures and in simulated GI fluids with and... (More)
Probiotics are increasingly gaining popularity in vast food applications due to their recognized health benefits to the host. However, their passage through the gastrointestinal (GI) tract is not smooth and a significant number of physiological barriers (e.g. low pH, bile salts, enzymes, peristaltic movements, etc.) may considerably affect their viability. The entrapment of probiotics in protective matrices, such as hydrogel particles, is a feasible approach to minimize cell death. Therefore, in this work, novel cellulose/chitosan-based particles have been developed to entrap model probiotic Lactobacillus rhamnosus GG. The particle aging, storing and stability was studied at different temperatures and in simulated GI fluids with and without cross-linking agents or protein and lipid additives. Moreover, the effect of the particles on a model intestinal cell line was evaluated. The formulations containing casein displayed the best bacterial survival/culturability when exposed to the GI fluids. Overall, the storage and viability of the probiotics were observed to be improved in the different biopolymer-based systems, generally presenting a low toxicity profile to the cell line. Thus, the particles, which were based on carboxymethyl cellulose and chitosan, may be regarded as interesting matrices for probiotic encapsulation and delivery in food products. (Less)
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author
publishing date
type
Contribution to journal
publication status
published
subject
in
Food Hydrocolloids
volume
82
pages
9 pages
publisher
Elsevier
external identifiers
  • scopus:85047479547
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2018.04.027
language
English
LU publication?
no
id
1ec922d5-5fbe-44de-b5a0-07e15f7a0b98
date added to LUP
2019-01-03 19:32:42
date last changed
2019-10-15 06:53:24
@article{1ec922d5-5fbe-44de-b5a0-07e15f7a0b98,
  abstract     = {Probiotics are increasingly gaining popularity in vast food applications due to their recognized health benefits to the host. However, their passage through the gastrointestinal (GI) tract is not smooth and a significant number of physiological barriers (e.g. low pH, bile salts, enzymes, peristaltic movements, etc.) may considerably affect their viability. The entrapment of probiotics in protective matrices, such as hydrogel particles, is a feasible approach to minimize cell death. Therefore, in this work, novel cellulose/chitosan-based particles have been developed to entrap model probiotic Lactobacillus rhamnosus GG. The particle aging, storing and stability was studied at different temperatures and in simulated GI fluids with and without cross-linking agents or protein and lipid additives. Moreover, the effect of the particles on a model intestinal cell line was evaluated. The formulations containing casein displayed the best bacterial survival/culturability when exposed to the GI fluids. Overall, the storage and viability of the probiotics were observed to be improved in the different biopolymer-based systems, generally presenting a low toxicity profile to the cell line. Thus, the particles, which were based on carboxymethyl cellulose and chitosan, may be regarded as interesting matrices for probiotic encapsulation and delivery in food products.},
  author       = {Lindman, Björn and Medronho, Bruno and Singh, Poonam and dos Santos, Tiago and Nunes-Correia, Isabel and Granja, Pedro and Miguel, Maria},
  issn         = {0268-005X},
  language     = {eng},
  pages        = {457--465},
  publisher    = {Elsevier},
  series       = {Food Hydrocolloids},
  title        = {On the viability, cytotoxicity and stability of probiotic bacteria entrapped in cellulose-based particles},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2018.04.027},
  volume       = {82},
  year         = {2018},
}