Improving Viability in the in vitro Gastrointestinal System by Encapsulation of Lacticaseibacillus paracasei Probiotic Bacteria on Chestnut (Castanea sativa Mill.) Fruit

Büşra Karkar; İlkyaz Patır; Elif Tülek; Serenay Eyüboğlu; Saliha Şahin

Makale detayları

Improving Viability in the in vitro Gastrointestinal System by Encapsulation of Lacticaseibacillus paracasei Probiotic Bacteria on Chestnut (Castanea sativa Mill.) Fruit

Yazarlar:

Büşra Karkar | İlkyaz Patır | Elif Tülek | Serenay Eyüboğlu | Saliha Şahin

Yayıncı:

Erzincan Binali Yildirim University

Ana Başlıklar:

Eczacılık Bilimleri

Dergi:

Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi Issue SUIC, pp.52-70

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001319342

pISSN:

2149-4584

Anahtar kelimeler:

Özet:

 In this study, Lacticaseibacillus paracasei probiotic bacteria were encapsulated by freeze-drying lyophilization method using three different parts of chestnut fruit: kernel, inner, and outer shell. The encapsulation efficiencies of Lacticaseibacillus paracasei probiotic bacteria were determined as 85.760.12, 81.210.02, and 79.380.05, respectively. FTIR and SEM characterized the structure and surface of the capsules. In addition, the viability of free and encapsulated bacteria was analyzed during in vitro gastrointestinal digestion conditions. During in vitro gastrointestinal digestion, free bacteria lost their viability at 90 min of gastric digestion, while encapsulated probiotic bacteria were able to reach the intestinal environment. Thus, it is envisaged that new products can be developed by using Lacticaseibacillus paracasei loaded capsules as a natural additive in food products.

 In this study, Lacticaseibacillus paracasei probiotic bacteria were encapsulated by freeze-drying lyophilization method using three different parts of chestnut fruit: kernel, inner, and outer shell. The encapsulation efficiencies of Lacticaseibacillus paracasei probiotic bacteria were determined as 85.760.12, 81.210.02, and 79.380.05, respectively. FTIR and SEM characterized the structure and surface of the capsules. In addition, the viability of free and encapsulated bacteria was analyzed during in vitro gastrointestinal digestion conditions. During in vitro gastrointestinal digestion, free bacteria lost their viability at 90 min of gastric digestion, while encapsulated probiotic bacteria were able to reach the intestinal environment. Thus, it is envisaged that new products can be developed by using Lacticaseibacillus paracasei loaded capsules as a natural additive in food products.

 In this study, Lacticaseibacillus paracasei probiotic bacteria were encapsulated by freeze-drying lyophilization method using three different parts of chestnut fruit: kernel, inner, and outer shell. The encapsulation efficiencies of Lacticaseibacillus paracasei probiotic bacteria were determined as 85.760.12, 81.210.02, and 79.380.05, respectively. FTIR and SEM characterized the structure and surface of the capsules. In addition, the viability of free and encapsulated bacteria was analyzed during in vitro gastrointestinal digestion conditions. During in vitro gastrointestinal digestion, free bacteria lost their viability at 90 min of gastric digestion, while encapsulated probiotic bacteria were able to reach the intestinal environment. Thus, it is envisaged that new products can be developed by using Lacticaseibacillus paracasei loaded capsules as a natural additive in food products.

 In this study, Lacticaseibacillus paracasei probiotic bacteria were encapsulated by freeze-drying lyophilization method using three different parts of chestnut fruit: kernel, inner, and outer shell. The encapsulation efficiencies of Lacticaseibacillus paracasei probiotic bacteria were determined as 85.760.12, 81.210.02, and 79.380.05, respectively. FTIR and SEM characterized the structure and surface of the capsules. In addition, the viability of free and encapsulated bacteria was analyzed during in vitro gastrointestinal digestion conditions. During in vitro gastrointestinal digestion, free bacteria lost their viability at 90 min of gastric digestion, while encapsulated probiotic bacteria were able to reach the intestinal environment. Thus, it is envisaged that new products can be developed by using Lacticaseibacillus paracasei loaded capsules as a natural additive in food products.

Makale detayları

Improving Viability in the in vitro Gastrointestinal System by Encapsulation of Lacticaseibacillus paracasei Probiotic Bacteria on Chestnut (Castanea sativa Mill.) Fruit

Yazarlar: Büşra Karkar | İlkyaz Patır | Elif Tülek | Serenay Eyüboğlu | Saliha Şahin

Yayıncı: Erzincan Binali Yildirim University

Ana Başlıklar: Eczacılık Bilimleri

Dergi: Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi Issue SUIC, pp.52-70

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001319342

pISSN: 2149-4584

Lacticaseibacillus paracasei

probiotic bacteria

encapsulation

freeze-drying

chestnut

Sayı

Yazarlar:

Büşra Karkar | İlkyaz Patır | Elif Tülek | Serenay Eyüboğlu | Saliha Şahin

Yayıncı:

Erzincan Binali Yildirim University

Ana Başlıklar:

Eczacılık Bilimleri

Dergi:

Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi Issue SUIC, pp.52-70

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001319342

pISSN:

2149-4584