title: A prebiotic matrix for encapsulation of probiotics: physicochemical and microbiological study.
abstract: This work aims to develop an encapsulated oral-synbiotic supplement by studying the effect of adding inulin in alginate beads and observing its ability to protect three probiotic strains: Pediocucus acidilactici, Lactobacillus reuteri and Lactobacillus salivarius. Beads of different inulin concentrations 0%, 5%, 10%, 15% and 20% (w/v) in 2% (w/v) alginate solution were prepared by the extrusion/ionotropic gelation method. Polymer distribution within beads was characterised using confocal laser scanning microscopy. Interactions between alginate and inulin were monitored by Fourier transform infra-red spectroscopy (FTIR). Effect of encapsulation on viability, antimicrobial ability, acid tolerance and bile tolerance of probiotic strains were investigated. Antimicrobial and probiotic properties of bacterial strains were not affected by encapsulation. Bacterial protection against acidity was increased by adding inulin. Beads with 5% w/v inulin were the most effective in bacterial protection against bile-salts. To our knowledge, this work is the first to use such high concentrations of inulin.
authors.affiliation: a Institute of Nutrition and Functional Foods (INAF), Laval University , Quebec , QC , Canada ;
authors.forename: Abdelbasset
authors.initials: A
authors.lastname: Atia
authors.affiliation: a Institute of Nutrition and Functional Foods (INAF), Laval University , Quebec , QC , Canada ;|b Food Science and Nutrition Department , National Research Center , Cairo , Egypt ;
authors.forename: Ahmed
authors.initials: A
authors.lastname: Gomaa
authors.affiliation: a Institute of Nutrition and Functional Foods (INAF), Laval University , Quebec , QC , Canada ;
authors.forename: Ismail
authors.initials: I
authors.lastname: Fliss
authors.affiliation: c Faculté De Pharmacie , Université D'auvergne , Clermont-Ferrand , France.
authors.forename: Eric
authors.initials: E
authors.lastname: Beyssac
authors.affiliation: c Faculté De Pharmacie , Université D'auvergne , Clermont-Ferrand , France.
authors.forename: Ghislain
authors.initials: G
authors.lastname: Garrait
authors.affiliation: a Institute of Nutrition and Functional Foods (INAF), Laval University , Quebec , QC , Canada ;
authors.forename: Muriel
authors.initials: M
authors.lastname: Subirade
mesh_terms: D000464:Alginates / Q000737:chemistry*; D018914:Cells, Immobilized / Q000378:metabolism; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D007444:Inulin / Q000737:chemistry*; D052200:Limosilactobacillus reuteri / Q000737:chemistry / Q000378:metabolism*; D056692:Prebiotics / Q000382:microbiology*
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D056692:Prebiotics; D020723:Glucuronic Acid; D007444:Inulin
keywords: Inulin-Alginate beads; Lactobacillus salivarius; Pediococcus acidilactici Ul5; prebiotics; probiotics: Lactobacillus reuteri ATCC 53608