Singh Shubhi, Gupta Rishibha, Chawla Sonam, Gauba Pammi, Singh Manisha, Tiwari Raj Kumar, Upadhyay Shuchi, Sharma Shalini, Chanda Silpi, Gaur Smriti
Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India.
School of Health Sciences, Pharmaceutical Sciences, The University of Petroleum & Energy Studies (UPES), Dehradun, India.
Front Nutr. 2022 Sep 21;9:971784. doi: 10.3389/fnut.2022.971784. eCollection 2022.
Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner.
益生菌是指一类活的微生物，适量摄入后可通过降低管腔pH值、消除肠道中的病原菌以及产生短链脂肪酸（SCFA），在宿主体内引发有益健康的反应。随着研究的进展，益生菌已被探索作为食品中的潜在成分。然而，由于维持益生菌细胞活力以及将其成功递送至肠道存在限制，它们在食品工业中的使用和应用受到了限制。包封技术对提高益生菌细胞的存活率以及将细胞成功递送至靶位点具有重大影响。此外，包封技术还可保护活细胞免受肠道恶劣生理条件的影响。本综述讨论了几种包封技术以及源自天然来源和营养化合物的材料。除此之外，本文还全面讨论了影响益生菌活力的因素以及在模拟胃、肠道条件以及胆汁、耐酸条件下益生菌成功释放和存活的评估。最后，还详细讨论了在食品工业中使用包封细菌开发新型功能性食品的应用和挑战。未来的研究必须包括研究包封细菌制剂在模型中的有效健康有益特性的使用，以及探索这些制剂在肠道中成功释放背后的机制，从而帮助我们细致地理解益生菌细胞的包封。
