Author:
,Chauhan Seema B.,Singh Ranjit, ,Bajaj Himani,
Abstract
Probiotics are beneficial microbes that have a beneficial effect on humans as well as animals. Despite their advantages, probiotics face viability challenges during storage and while passing through the upper gastrointestinal tract. This study was designed to develop an encapsulated system of Saccharomyces boulardii (SB) probiotics to overcome challenges with oral administration and develop a colon-targeted delivery system. Pectin and sodium carboxy methyl cellulose encapsulated microbeads of probiotics: polymer ratio (1:1, 1:2, and 1:3) were prepared using the ionotropic gelation technique and then coated with Eudragit® S 100 and cellulose acetate phthalate. They were then evaluated for efficacy and compared for bead size, flow properties, entrapment efficiency, percent yield, swelling index, mucoadhesive ness, in vitro release and viability of probiotics. The microencapsulated probiotics showed higher viability in the colon as compared to gastric and intestinal environments. Hence, microencapsulation is a potential delivery system for the administration of viable probiotics
Publisher
Indian Drug Manufacturers' Association (IDMA)
Reference23 articles.
1. 1. Thantsha M., Mamvura C. and Booyens J.: Probiotics - what are their benefits and challenges. New advances in basic and clinical gastroenterology, ISBN- 978-953-51-0521-3. InTech Publisher, Croatia, 2012, 22-50.
2. 2. Solanki H.K. and Shah D.A.: Formulation optimization and evaluation of probiotic lactobacillus sporogenes-loaded sodium alginate with carboxymethyl cellulose mucoadhesive beads using design expert software. J. Food Process. 2016, 2016,1-14.
3. 3. Iqbal R., Liaqat A., Jahangir Chughtai M.F., Tanweer S., Tehseen S., Ahsan S., et al.: Microencapsulation: a pragmatic approach towards delivery of probiotics in the gut. J. Microencapsul., 2021, 38(6),437-458.
4. 4. Anal A.K. and Singh H.: Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends Food Sci. Technol., 2007, 18(5), 240-251.
5. 5. Champagne C.P. and Fustier P.: Microencapsulation for the improved delivery of bioactive compounds into foods. Curr. Opin. Biotechnol., 2007,18(2),184-90.