Volume 22, Issue 159 (2025)                   FSCT 2025, 22(159): 144-156 | Back to browse issues page

‎ 10.22034/FSCT.22.159.144

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Hosseinitabatabaei F, Elhamirad A H, Karazhyan R, Karazhiyan H, Armin M. Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions. FSCT 2025; 22 (159) :144-156
URL: http://fsct.modares.ac.ir/article-7-76190-en.html
Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions
Fatemeh Hosseinitabatabaei1 , Amir Hossein Elhamirad 2, Reza Karazhyan3 , Hojjat Karazhiyan4 , Mohammad Armin5
1- Ph.D. student, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2- Associate Professor, Department of Food Science and Technology, Islamic Azad University, Sabzevar, Iran , ah.elhami@gmail.com
3- Assistant Professor, Research Institute for Industrial Biotechnology, department of Industrial Microbial Biotechnology, Mashhad, Iran
4- Associate Professor, Department of Food Science and Technology, Islamic Azad University, Torbat-e Heydarieh, Iran
5- Professor, Department of Agricultural, Islamic Azad University, Sabzevar, Iran
Abstract:   (155 Views)
The viability of probiotics in sensitive environments, particularly gastrointestinal conditions, is of significant importance. In this study, the microencapsulation technique was used to increase the viability of probiotics (Lactobacillus acidophilus La5) under simulated gastrointestinal conditions. These bacteria were microencapsulated using the emulsification method in a matrix of Sodium alginate and Sodium caseinate at five concentration levels, individually and in combination. Then it was examined for viable cell count, encapsulation yield, survival against bile salts, and viability against gastric acid and intestinal fluid with and without bile salts. Our results showed significant differences between the treatments in all tests when comparing the average data (p<0.05). The survival of free cells in digestive conditions decreased sharply; however, microencapsulation acted as a protective role, and the survival of microencapsulated strains was higher than that of free cells. The results showed that microencapsulation acts as a protective mechanism for improving the viability of microencapsulated strains compared to free cells. On the other hand, the combination of Sodium alginate and Sodium caseinate as an encapsulant can significantly increase the bacteria's resistance to digestive conditions (p<0.05). Among the treatments, the free cells (L-FC) treatment showed the lowest survival against the simulated digestive environment. In the viability test in the intestinal environment with bile salt, no live cells were present after 300 minutes. However, in contrast, the treatment 75% Sodium alginate + 25% Sodium caseinate (L-SA3SC1), had the highest encapsulation yield and exhibited the best protective effect against bile salts, gastric acid, and intestinal fluid. In conclusion, microencapsulation using the emulsification method with a combination of Sodium alginate and Sodium caseinate effectively enhances the survival of Lactobacillus acidophilus. It thus can significantly benefit human health, particularly in improving gastrointestinal diseases.
Keywords: Microencapsulation, Probiotic, Lactobacillus acidophilus, Sodium alginate, Sodium caseinate
Full-Text [PDF 450 kb]   (77 Downloads)    
Article Type: Original Research | Subject: Food Microbiology
Received: 2024/07/20 | Accepted: 2024/09/11 | Published: 2025/04/21
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