Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction

MATOS-JR, FERNANDO EUSTÁQUIO DE; SANTOS, TIZÁ TELES; VINDEROLA, GABRIEL; KASEMODEL, MARCIA GABRIELA CONSIGLIO; REINHEIMER, JORGE; SILVA, MARLUCI PALAZZOLLI DA; BURNS, PATRICIA; FAVARO-TRINDADE, CARMEN SÍLVIA

Journal of Functional Foods

Elsevier Ltd

Año: 2019 vol. 54 p. 98 - 108

1756-4646

This study aimed to evaluate the resistance, viability, and functionality of two strains of probiotics immobilized in solid lipid microparticles covered by a complex of gelatin and gum Arabic. Microcapsules were evaluated regarding their size, morphology, and resistance under stress conditions. Encapsulated microorganisms were evaluated concerning during storage for 120 days. Additionally, the effect of encapsulation on the functionality of the microorganisms was investigated using an in vivo assay. Microcapsules had sizes around 80 μm and extreme pH and temperature of 50 °C destabilized them. Encapsulation improved the stability of these microorganisms in the presence of salt and in gastrointestinal conditions. Encapsulated microorganisms maintained their viability during storage and the dosage of S-IgA and cytokines (IL-2, IL-6, IL-10, and TNF-α) in mice indicated that encapsulated microorganisms maintained their functionality. Therefore, the microencapsulation technique may be promising for the improvement of the viability of probiotics under adverse conditions without compromising their immunomodulating capacity.