Affiliation:
1. Universidad de La Sabana, Facultad de Ingeniería, Campus del Puente del Común, km 7 Autopista Norte de Bogotá, Chia 250001, Cundinamarca, Colombia
Abstract
This work aimed to establish the conditions that improve the viability of Lactobacillus fermentum K73 during and after the electrospinning process. A mixture of experimental designs were performed to select the formulation (gelatin and bacterial culture) that improves the probiotic viability after blending and under simulated gastrointestinal conditions. A Box–Behnken design was performed to improve the encapsulation yield and survival during the electrospinning process. For the Box–Behnken design, the factors were soy lecithin and bacteria culture concentration at the blend and collector distance for electrospinning. It was hypothesized that soy lecithin improved the electrospinnability, acting as a surfactant in the mixture and allowing lower voltage to be used during the process. The selected volume ratio of the gelatin (25%)/bacterial culture mixture was 0.66/0.34. The physicochemical parameters of the selected blend were in the recommended range for electrospinning. The conditions that improved the encapsulation yield and survival during electrospinning were 200 g/L of bacterial culture, 2.5% (w/v) soy lecithin, and 7 cm collector distance. The experimental encapsulation yield and survival was 80.7%, with an experimental error of 7.2%. SEM micrographs showed the formation of fibers with gelatin/bacterial culture beads. Encapsulation improved the viability of the probiotic under simulated gastrointestinal conditions compared to free cells.
Subject
Virology,Microbiology (medical),Microbiology
Reference80 articles.
1. Encapsulation of probiotics: Insights into academic and industrial approaches;Haffner;AIMS Mater. Sci.,2016
2. Siciliano, R.A., Reale, A., Mazzeo, M.F., Morandi, S., Silvetti, T., and Brasca, M. (2021). Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals. Nutrients, 13.
3. Dehydrated strawberries for probiotic delivery: Influence of dehydration and probiotic incorporation methods;Oliveira;LWT-Food Sci. Technol.,2021
4. The Unregulated Probiotic Market;Clin. Gastroenterol. Hepatol.,2019
5. Bacteriocin production: A probiotic trait?;Dobson;Appl. Environ. Microbiol.,2012