Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Microencapsulation of Lactic Acid Bacteria (LAB)

  • Feucht, Andreas (Department of Food Science and Technology, Sejong University) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
  • Received : 2012.09.07
  • Accepted : 2013.04.05
  • Published : 2013.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Lactic acid bacteria (LAB) are added to different food products for a long time due to health beneficial effects on human host. LAB is applied in dairy products, such as yoghurt, cheese, and various fermented products, and also in non-dairy products, such as sausages. However, reaching the human gut alive as well as in a sufficient cell amount to exert positive health effects is still a big challenge, due to LAB sensitive character and vulnerability against harsh and detrimental conditions in human digestive system. Keeping physiological activity of sensitive LAB strains alive is for the formulation of novel food products with a probiotic health claim of utmost interest, thus microencapsulation has been applied and investigated as a promising technique for a good and reliable protection. Microencapsulation allows reduced cell injury or cell loss by retaining cells within the encapsulating membrane and can be enforced by spray-drying, emulsion, extrusion, and a range of other technologies in combination with an appropriate coating material, such as alginate, chitosan, and mixture of these two polymers. In this review, established and well-studied microencapsulation techniques with their favored coating materials, as well as the recent applications of microencapsulated LAB into dairy products will be discussed.

Keywords

References

  1. Adhikari, K., Mustapha, A., Grun, I. U., and Fernando, L. (2000) Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage. J. Dairy Sci. 83, 1946-1951. https://doi.org/10.3168/jds.S0022-0302(00)75070-3
  2. Anal, A. K. and Singh, H. (2007) Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends Food Sci. Tech. 18, 240-251. https://doi.org/10.1016/j.tifs.2007.01.004
  3. Baek, Y. J. and Lee, B. H. (2009) Probiotics and prebiotics as bioactive components in dairy products. In: Bioactive Components in Milk and Dairy Products. Park, Y. W. (ed) Wiley-Blackwell, Ames, pp. 287-310.
  4. Bilancetti, L., Poncelet, D., Loisel, C., Mazzitelli, S., and Nastruzzi, C. (2010) A statistical approach to optimize the spray drying of starch particles: Application to dry powder coating. AAPS Pharma. Sci. Tech. 11, 1257-1267. https://doi.org/10.1208/s12249-010-9492-y
  5. Brusch-Brinques, G. and Ayub, M. A. Z. (2011) Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration and yogurt. J. Food Eng. 103, 123-128. https://doi.org/10.1016/j.jfoodeng.2010.10.006
  6. Burgain, J., Gaiani, C., Linder, M., and Scher, J. (2011) Encapsulation of probiotic living cells: From laboratory scale to industrial applications. J. Food Eng. 104, 467-483. https://doi.org/10.1016/j.jfoodeng.2010.12.031
  7. Capela, P., Hay, T. K. C., and Shah, N. P. (2007) Effect of homogenization on bead size and survival of encapsulated probiotics bacteria. Food Res. Int. 40, 1261-1269. https://doi.org/10.1016/j.foodres.2007.08.006
  8. Chan, E. S. and Zhang, Z. (2002) Encapsulation of probiotic bacteria Lactobacillus acidophilus by direct compression. Food Bioprod. Process. 80, 78-82. https://doi.org/10.1205/09603080252938708
  9. Chandramouli, V., Kaliasapathy, K., Peiris, P., and Jones, M. (2004) An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions. J. Microbiol. Meth. 56, 27-35. https://doi.org/10.1016/j.mimet.2003.09.002
  10. Chavarri, M., Maranon, I., Ares, R., Ibanez, F. C., Marzo, F., and del Carmen Villaran, M. (2010) Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. Int. J. Food Microbiol. 142, 185-189. https://doi.org/10.1016/j.ijfoodmicro.2010.06.022
  11. Chen, H., Ouyang, W., Martoni, C., and Prakash, S. (2009) Genipin cross-linked polymeric alginate-chitosan microcapsules for oral delivery: In-vitro analysis. Int. J. Polym. Sci. 2009, 1-16.
  12. Chen, L. Y., Remondetto, G. E., and Subirade, M. (2006) Food protein-based materials as nutraceutical delivery systems. Trends Food Sci. Tech. 17, 272-283. https://doi.org/10.1016/j.tifs.2005.12.011
  13. Del Piano, M., Carmagnola, S., Andorno, S., Pagliarulo, M., Tari, R., Mogna, L., Strozzi, G. P., Sforza, F., and Capurso, L. (2010) Evaluation of the intestinal colonization by microencapsulated probiotic bacteria in comparison with the same uncoated strains. J. Clin. Gastroenterol. 44, 42-46. https://doi.org/10.1097/MCG.0b013e3181ed0e71
  14. Desai, K. G. H. and Park, H. J. (2005) Recent developments in microencapsulation of food ingredients. Dry. Technol. 23, 1361-1394. https://doi.org/10.1081/DRT-200063478
  15. Ding, W. K. and Shah, N. P. (2009) Effect of various encapsulating materials on the stability of probiotic bacteria. J. Food Sci. 74, 100-107.
  16. FAO/WHO (2002) Food and Agriculture Organization of the United Nations/World Health Organization. Guidelines for the evaluation of probiotics in food. London, Ontario, Canada. April 30 and May 1, 2002.
  17. Gbassi, G. K. and Vandamme, T. (2012) Probiotic encapsulation technology: From microencapsulation to release into the gut. Pharm. 4, 149-163.
  18. Goderska, K., Zybala, M., and Czarnecki, Z. (2003) Characterisation of microencapsulated Lactobacillus Rhamnosus LR7 Strain. Pol. J. Food Nutr. Sci. 12/53, 21-24.
  19. Godward, G. and Kalilasapathy, K. (2003) Viability and survival of free, encapsulated and co-encapsulated probiotic bacteria in yoghurt. Milchwissenschaft 58, 161-164.
  20. Heidebach, T., Forst, P., and Kulozik, U. (2012) Microencapsulation of probiotic cells for food applications. Crit. Rev. Food Sci. Nutr. 52, 291-311. https://doi.org/10.1080/10408398.2010.499801
  21. Homayouni, A., Azizi, A., Ehsani, M. R., Yarmand, M. S., and Razavi, S. H. (2008) Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of symbiotic ice cream. Food Chem. 111, 50-55. https://doi.org/10.1016/j.foodchem.2008.03.036
  22. Iyer, C. and Kailasapathy, K. (2005) Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. J. Food Sci. 70, 18-23.
  23. Iyer, C., Kailasapathy, K., and Peiris, P. (2004) Evaluation of survival and release of encapsulated bacteria in ex vivo porcine gastrointestinal contents using a green fluorescent protein gene-labelled E. coli. Lebensm. Wiss. Technol. 37, 639-642. https://doi.org/10.1016/j.lwt.2004.02.001
  24. Kailasapathy, K. (2002) Microencapsulation of probiotic bacteria: Technology and potential applications. Horizon Scientific Press. Curr. Iss. Intest. Microbiol. 3, 39-48.
  25. Kailasapathy, K. and Masondole, L. (2005) Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of Feta cheese. Aust. J. Dairy Tech. 60, 252-258.
  26. Kailasapathy, K. (2006) Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT 39, 1221-1227. https://doi.org/10.1016/j.lwt.2005.07.013
  27. Kanmani, P., Satish-Kumar, R., Yuvaraj, N., Paari, K. A., Pattukumar, V., and Arul, V. (2011) Effect of cryopreservation and microencapsulation of lactic acid bacterium Enterococcus faecium MC13 for long-term storage. Biochem. Eng. J. 58-59, 140-147. https://doi.org/10.1016/j.bej.2011.09.006
  28. Kasra-Kermanshahi, R., Fooladi, J., and Peymanfar, S. (2010) Isolation and microencapsulation of Lactobacillus spp. from corn silage for probiotic application. Iran. J. Microbiol. 2, 98-102.
  29. Khosrokhavar, R. and Mortazavian, A. M. (2010) Effects of probiotic containing microencapsules on viscosity, phase separation and sensory attributes of drink based on fermented milk. Milchwissenschaft 65, 177-179.
  30. Kim, H. S., Kamara, B. J., Good, I. C., and Enders G. L. (1988) Method for the preparation of stabile microencapsulated lactic acid bacteria. J. Ind. Microbiol. 3, 253-257. https://doi.org/10.1007/BF01569583
  31. Kim, S. J., Cho, S. Y., Kim, S. H., Song, O. J., Shin, I. S., Cha, D. S., and Park, H. J. (2008) Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121. LWT 41, 493-500. https://doi.org/10.1016/j.lwt.2007.03.025
  32. Krasaekoopt, W., Bhandari, B., and Deeth H. (2003) Evaluation of encapsulation techniques of probiotics for yoghurt. Int. Dairy J. 13, 3-13. https://doi.org/10.1016/S0958-6946(02)00155-3
  33. Krasaekoopt, W., Bhandari, B., and Deeth, H. C. (2006). Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage. LWT-Food Sci. Technol. 39, 177-183. https://doi.org/10.1016/j.lwt.2004.12.006
  34. Lee, J. S., Cha, D. S., and Park, H. J. (2004) Survival of freezedried Lactobacillus bulgaricus KFRI 673 in chitosan-coated calcium alginate microparticles. J. Agr. Food. Chem. 52, 7300-7305. https://doi.org/10.1021/jf040235k
  35. Lee, Y. K. and Salminen, S. (1995) The coming of age of probiotics. Trends Food Sci. Technol. 6, 241-245. https://doi.org/10.1016/S0924-2244(00)89085-8
  36. Lopez-Rubio, A., Gavara, R., and Lagaron J. M. (2006) Bioactive packaging: Turning foods into healthier foods through biomaterials. Trends Food Sci. Technol. 17, 567-575. https://doi.org/10.1016/j.tifs.2006.04.012
  37. Meng, X. C., Stanton, C., Fitzgerald, G. F., Daly, C., and Ross, R. P. (2008) An hydrobiotics: The challenges of drying probiotic cultures. Food Chem. 106, 1406-1416. https://doi.org/10.1016/j.foodchem.2007.04.076
  38. Mohammadi, R., Mortazavian, A. M., Khosrokhavar, R., and Gomes da Cruz, A. (2011) Probiotic ice cream: Viability of probiotic bacteria and sensory properties. Ann. Microbiol. 61, 411-424. https://doi.org/10.1007/s13213-010-0188-z
  39. Mortazavian, A., Razavi, S. H., Ehsani, M. R., and Sohrabvandi, S. (2007). Principles and methods of microencapsulation of probiotic microorganisms. Iranian J. Biotechnol. 5, 1-18.
  40. Muthukumarasamy, P. and Holley, R. A. (2006) Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. Int. J. Food Microbiol. 111, 164-169. https://doi.org/10.1016/j.ijfoodmicro.2006.04.036
  41. Naidu, A. S., Bidlack, W. R., and Clemens, R. A. (1999) Probiotic spectra of lactic acid bacteria (LAB). Crit. Rev. Food Sci. Nutr. 39, 13-126. https://doi.org/10.1080/10408699991279187
  42. Nazzaro, F., Orlando, P., Fratianni, F., and Coppola, R. (2012) Microencapsulation in food science and biotechnology. Curr. Opin. Biotechnol. 23, 182-186. https://doi.org/10.1016/j.copbio.2011.10.001
  43. Ozer, B., Kirmaci, H. A., Senel, E., Atamer, M., and Hayalog lu, A. (2009) Improving the viability of Bifidobacterium bifidumBB-12 and Lactobacillus acidophilus LA-5 in whitebrined cheese by microencapsulation. Int. Dairy J. 19, 22-29. https://doi.org/10.1016/j.idairyj.2008.07.001
  44. Ouwehand, A. C. and Salminen, S. J. (1998) The health effects of cultured milk products with viable and non-viable bacteria. Int. Dairy J. 8, 749-758. https://doi.org/10.1016/S0958-6946(98)00114-9
  45. Parvez, S., Malik, K. A., Kang, S. A., and Kim, H. Y. (2006) Probiotics and their fermented food products are beneficial for health. J. Appl. Microbiol. 100, 1171-1185. https://doi.org/10.1111/j.1365-2672.2006.02963.x
  46. Picot, A. and Lacroix, C. (2004) Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. Int. Dairy J. 14, 505-515. https://doi.org/10.1016/j.idairyj.2003.10.008
  47. Sanguansri, L. and Ann Augustin, M. (2010) Microencapsulation in functional food product development. In: Functional food product development. Smith, J. and Charter, E. (eds) Wiley-Blackwell, Oxford, UK, pp. 1-23.
  48. Schrooyen, P. M. M., van der Meer, R., and de Kruif, C. G. (2001) Microencapsulation: Its application in nutrition. P. Nutr. Soc. 60, 475-479. https://doi.org/10.1079/PNS2001112
  49. Shah, N. P. (2000) Probiotic Bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci. 83, 894-907. https://doi.org/10.3168/jds.S0022-0302(00)74953-8
  50. Shah, N. P. and Ravula, R. R. (2000) Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Aust. J. Dairy Tech. 55, 139-144.
  51. Sheu, T. Y. and Marshall, R. T. (1993) Microentrapment of Lactobacilli in calcium alginate gels. J. Food Sci. 58, 557-561. https://doi.org/10.1111/j.1365-2621.1993.tb04323.x
  52. Su, L. C., Lin, C. W., and Chen, M. J. (2007) Development of an oriental-style dairy product coagulated by microcapsules containing probiotics and filtrates from fermented rice. Int. J. Dairy Tech. 60, 49-54. https://doi.org/10.1111/j.1471-0307.2007.00292.x
  53. Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P., and Kailasapathy, K. (2000) Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int. J. Food Microbiol. 62, 47-55. https://doi.org/10.1016/S0168-1605(00)00380-9
  54. Truelstrup-Hansen, L., Allan-Wojtas, P. M., Jin, Y. L., and Paulson A. T. (2002) Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions. Food Microbiol. 19, 35-45. https://doi.org/10.1006/fmic.2001.0452
  55. Urbanska, A. M., Bhathena, J., and Prakash, S. (2007) Live encapsulated Lactobacillus acidophilus cells in yoghurt for therapeutic oral delivery: Preparation and in vitro analysis of alginate-chitosan microcapsules. Can. J. Physiol. Pharmacol. 85, 884-893. https://doi.org/10.1139/Y07-057
  56. Vidhyalakshmi, R., Bhakyaraj, R., and Subhasree, R. S. (2009) Encapsulation "The future of probiotics" - a review. Adv. Biol. Res. 3, 96-103.
  57. Weinbreck, F., Bodnár, I., and Marco, M. L. (2010) Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products. Int. J. Food Microbiol. 136, 364-367. https://doi.org/10.1016/j.ijfoodmicro.2009.11.004

Cited by

  1. Analysis of Ingredient Mixtures for Cryoprotection and Gastrointestinal Stability of Probiotics vol.30, pp.3, 2015, https://doi.org/10.7841/ksbbj.2015.30.3.109
  2. Probiotication of foods: A focus on microencapsulation tool vol.48, 2016, https://doi.org/10.1016/j.tifs.2015.11.009
  3. Effects of a novel encapsulating technique on the temperature tolerance and anti-colitis activity of the probiotic bacterium Lactobacillus kefiranofaciens M1 vol.46, 2015, https://doi.org/10.1016/j.fm.2014.09.015
  4. Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi vol.2018, pp.2314-6141, 2018, https://doi.org/10.1155/2018/6015243
  5. Hard Surface-adhesive Properties of TiO2 Nanoparticles-encapsulated Microparticles Prepared by Spray Drying and Surface Coating Method vol.19, pp.6, 2018, https://doi.org/10.1007/s12221-018-8134-y
  6. Antihyperlipidaemic effect of microencapsulated Lactobacillus plantarum LIP‐1 on hyperlipidaemic rats vol.100, pp.5, 2020, https://doi.org/10.1002/jsfa.10218
  7. Survivability of microencapsulated probiotics in nondairy beverages: A review vol.45, pp.7, 2013, https://doi.org/10.1111/jfpp.15641