title: Microencapsulation of Saccharomyces cerevisiae and its evaluation to protect in simulated gastric conditions.
abstract: OBJECTIVE
  Probiotic yeasts are used in production of functional foods and pharmaceutical products. They play an important role in promoting and maintaining human health. Until now, little work has been published on improving the survival of Saccharomyces in stimulated gastrointestinal condition.
  
  
  METHODS
  In this study the exposure of the yeast in the capsulate and free forms to artificial gastrointestinal conditions was assessed and the number of viable Saccharomyces cerevisiae cells during 0 to 120 mines in these conditions was evaluated by a pour plate method using sabouraud dextrose agar.
  
  
  RESULTS
  Results showed the shape of the beads was generally spherical, sometimes elliptical with a mean diameter of about 50-90 μm. Also count of viable probiotic cells obtained for all the microcapsules were above the recommended levels for a probiotic food. Also decrease of approximately 4 logs was noted in the number of free cells after 2 h of incubation at pH 2 and 8, when compared to decreases of about 2 logs in the all microencapsulated S. cerevisiae under similar conditions.
  
  
  CONCLUSIONS
  It is concluded that microencapsulation process was significantly able to increase the survival rate of Saccharomyces in a simulated gastrointestinal condition (p<0.05)..
authors.affiliation: Mycology Research Center, Faculty of Veterinary Medicine, University of Tehran, Tehran, I.R. Iran.
authors.forename: Hassan
authors.initials: H
authors.lastname: Ghorbani-Choboghlo
authors.affiliation: Department of Microbiology and Immunology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
authors.forename: Taghi
authors.initials: T
authors.lastname: Zahraei-Salehi
authors.affiliation: Department of Pathobiology, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran.
authors.forename: Javad
authors.initials: J
authors.lastname: Ashrafi-Helan
authors.affiliation: Department of Microbiology and Immunology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
authors.forename: Ramak
authors.initials: R
authors.lastname: Yahyaraeyat
authors.affiliation: Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
authors.forename: Hadi
authors.initials: H
authors.lastname: Pourjafar
authors.affiliation: Academic Center for Education, Culture, and Research (ACECR), University of Tehran Branch, Tehran, Iran; Mycology Research Center, Faculty of Veterinary Medicine, University of Tehran, Tehran, I.R. Iran.
authors.forename: Donya
authors.initials: D
authors.lastname: Nikaein
authors.affiliation: Mycology Research Center, Faculty of Veterinary Medicine, University of Tehran, Tehran, I.R. Iran.
authors.forename: Asad
authors.initials: A
authors.lastname: Balal
authors.affiliation: Mycology Research Center, Faculty of Veterinary Medicine, University of Tehran, Tehran, I.R. Iran.
authors.forename: Ali-Reza
authors.initials: AR
authors.lastname: Khosravi
keywords: Calcium alginate; Saccharomyces; repeated condition; survival