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dc.contributor.author
Jiménez Pranteda, María Luján
dc.contributor.author
Poncelet, Denis

dc.contributor.author
Nader, Maria Elena Fatima

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Arcos, Antonio
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Aguilera Gómez, Margarita
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Monteoliva Sánchez, Mercedes
dc.contributor.author
Ramos Cormenzana, Alberto
dc.date.available
2019-06-18T21:13:29Z
dc.date.issued
2012-02
dc.identifier.citation
Jiménez Pranteda, María Luján; Poncelet, Denis; Nader, Maria Elena Fatima; Arcos, Antonio; Aguilera Gómez, Margarita; et al.; Stability of lactobacilli encapsulated in various microbial polymers; Society for Biotechnology; Journal of Bioscience and Bioengineering; 113; 2; 2-2012; 179-184
dc.identifier.issn
1389-1723
dc.identifier.uri
http://hdl.handle.net/11336/78508
dc.description.abstract
Various microbial polymers, namely xanthan gum, gellan gum, pullulan gum and jamilan, were tested as a suitable encapsulating material for Lactobacillus plantarum CRL 1815 and Lactobacillus rhamnosus ATCC 53103. Resulting capsules were also studied for their pH and simulated gastrointestinal conditions tolerance. The morphology of the microcapsules was studied using scanning electron microscopy. pH tolerance was tested at pH 2.0, 3.5, 5.0 and 6.5 over a 6. h incubation period. Simulated gastrointestinal conditions were assayed with simulated gastric and pancreatic juices and simulated bile over a 24. h incubation period. Suspensions of probiotic organisms were used as a control. The results from encapsulation with microbial polymers indicate that mixtures of 1% xanthan gum with 0.75% gellan gum and 1% jamilan with 1% gellan gum were the most suitable for microencapsulation. Results for the pH tolerance tests showed no improvement in the viability of cells in relation to the control, except for pH 2.0 where lactobacilli encapsulated in xanthan:gellan gum (1%:0.75%) prolonged their viability by 6. h exposure. Xanthan:gellan gum (1%:0.75%) was the most effective of the encapsulating materials tested in protecting L. plantarum and L. rhamnosus against simulated bile, improving its viability in 1-2. log. CFU when compared with control. The results of this study suggest that microbial polymers are an interesting source of encapsulating material that should be taken into account for prospective studies of probiotic encapsulation for oral delivery applications.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Society for Biotechnology
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Exopolysaccharide
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Gellan Gum
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Jamilan
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Lactobacillus
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Microencapsulation
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Pullulan Gum
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Simulated Gastrointestinal Conditions
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Xanthan Gum
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Biotecnología Industrial

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Biotecnología Industrial

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INGENIERÍAS Y TECNOLOGÍAS

dc.title
Stability of lactobacilli encapsulated in various microbial polymers
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-06-03T14:33:59Z
dc.identifier.eissn
1347-4421
dc.journal.volume
113
dc.journal.number
2
dc.journal.pagination
179-184
dc.journal.pais
Japón

dc.journal.ciudad
Osaka
dc.description.fil
Fil: Jiménez Pranteda, María Luján. Universidad de Granada; España. École Nationale Nantes Atlantique Vétérinaire, Agroalimentaire et de l'Alimentation; Francia. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
dc.description.fil
Fil: Poncelet, Denis. École Nationale Nantes Atlantique Vétérinaire, Agroalimentaire et de l'Alimentation; Francia
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Fil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
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Fil: Arcos, Antonio. Universidad de Granada; España
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Fil: Aguilera Gómez, Margarita. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
dc.description.fil
Fil: Monteoliva Sánchez, Mercedes. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
dc.description.fil
Fil: Ramos Cormenzana, Alberto. Universidad de Granada; España. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos; España
dc.journal.title
Journal of Bioscience and Bioengineering

dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jbiosc.2011.10.010
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1389172311004087
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