Faculty of Medical Sciences, University "Goce Delčev", Krste Misirkov bb , POB 201, 2000 Stip , Macedonia .
J Microencapsul. 2014;31(2):166-75. doi: 10.3109/02652048.2013.824511. Epub 2013 Aug 6.
This article presents specific approach for microencapsulation of Lactobacillus casei using emulsion method followed by additional coating with whey protein.
Experimental design was employed using polynomial regression model at 2nd level with three independent variables, concentrations of alginate, whey protein and CaCl2. Physicochemical, biopharmaceutical and biological properties were investigated.
In 11 series generated, negatively charged microparticles were obtained, with size 6.99-9.88 µm, Ca-content 0.29-0.47 mg per 10 mg microparticles, and viability of the probiotic 9.30-10.87 log10CFU/g. The viability after 24 hours in simulated gastrointestinal conditions was between 3.60 and 8.32 log10CFU/g.
Optimal formulation of the microparticles that ensures survival of the probiotic and achieves controlled delivery was determined: 2.5% (w/w) alginate, 3% (w/w) CaCl2 and 3% (w/w) whey protein.
The advantageous properties of the L. casei-loaded microparticles make them suitable for incorporation in functional food and/or pharmaceutical products.
本文提出了一种使用乳化法对干酪乳杆菌进行微胶囊化的具体方法，然后用乳清蛋白进行额外包衣。
采用二次多项式回归模型设计实验，选择 3 个独立变量，即海藻酸钠、乳清蛋白和 CaCl2 的浓度。对其理化性质、生物制药和生物学性质进行了研究。
在生成的 11 个系列中，得到了带负电荷的微球，粒径为 6.99-9.88μm，Ca 含量为 10mg 微球中 0.29-0.47mg，益生菌的存活率为 9.30-10.87log10CFU/g。在模拟胃肠道条件下 24 小时后的存活率在 3.60 和 8.32log10CFU/g 之间。
确定了确保益生菌存活和实现控制释放的最佳微球配方：2.5%（w/w）海藻酸钠、3%（w/w）CaCl2 和 3%（w/w）乳清蛋白。
载有干酪乳杆菌的微球具有优势特性，适合添加到功能性食品和/或药物产品中。
