Microencapsulation of probiotics with soy protein isolate and alginate for the poultry industry

BABOT J. D.; ARGAÑARAZ MARTÍNEZ E.; APELLA M. C.; PEREZ CHAIA A.

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2023

1935-5130

Many probiotic products, with properly selected microorganisms, may not be effective for the intended purpose due to the low tolerance of microorganisms to gastrointestinal digestion. The microencapsulation seems to be one of the most promising techniques to protect probiotics against adverse environmental conditions. Therefore, the aim of this work was the designof soy protein isolate-alginate microcapsules for the encapsulation of probiotics for the poultry industry by the water-inoil emulsion technique. To this end, the strain "Ligilactobacillus salivarius" CRL 2217, with the ability to bind wheat germ agglutinin (WGA) on its surface and protect intestinal epithelial cells from the cytotoxicity of the glycoprotein, was used as model microorganism. Several parameters were varied in order to find the better conditions for microencapsulation: oil source and nature, SPI and sodium alginate concentration, stirring equipment and time for emulsion formation, CaCl2 concentration, and absence or presence of stirring after the addition of the CaCl2 solution. The survival of entrapped cells to a simulated gastric digestion and their survival and release during simulated intestinal digestion were also investigated. The obtained particles effectively protected L. salivarius CRL2217 from the proteolytic activity and low pH present in the gastric environment. Besides, their content was released in contact with a simulated intestinal juice, as viable counts and binding of WGA after a simulated intestinal igestion revealed. This work paves the way for the design of probiotic supplements forpoultry including gastrointestinal digestion-susceptible bacteria.