MICROENCAPSULATION OF PROBIOTICS

PRESENTED BY-SHUBHANGI M. MASKAR FIRST YEAR M.PHARM(SEM1)

ROLL NO-103 GUIDED BY-MRS.SHALAKA DHAT

(Assistant Professor ) PHARMACEUTICS

SINHGAD INSTITUTE OF PHARMACY,NARHE,PUNE

Probiotics

Probiotics and prebiotics

Delivery of probiotics

Microencapsulation of probiotics

Method for encapsulation

Case study

References

CONTENTS

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At the start of the 20th century, Russian Nobel prize winner and father of modern immunology,Elie Metchnikoff,a scientist at the Pasteur Institute, was the first to conceptualize “Probiotics”

HISTORY OF PROBIOTICS

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Probiotics are live microbial suppliments, which beneficially affects host animal by improving microbial balance.

PROBIOTICS

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• Probiotics help to maintain the natural balance .

• The human digestive tract contains-400 types of probiotic bacteria .

• The largest group of probiotic bacteria - is lactic acid bacteria.

PROBIOTICS

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PROBIOTICS AND PREBIOTICS

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MECHANISM OF ACTION: PROBIOTICS

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• Lactobacillus acidophilus• Lactobacillus ramnosus• Lactobacillus paracasei• Lactobacillus plantarum • Lactobacillus bulgaricus• Bifidobacterium infantis• Bifidobacterium longum• Bifidobacterium breve• Streptococcus

Thermophilus

COMMON PROBIOTICS USED

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• Antibiotic associated diarrhea• Infectious diarrhea• Lactose intolerance• Probiotics and allergy• Other health benefits

(Ref-M.Kechagia et al,2013)

BENEFITS OF PROBIOTICS

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Lack of protection in the harsh gastric environment.

Delivery of inadequate amounts of viable bacteria.

Protection against the concurrent delivery of antibiotics.

Tablets-not effective formulation because heat production during compression.

(Ref-M.Govender et al,2013)

CHALLENGES IN DELIVERY OF PROBIOTICS

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freeze–dried probiotic formulations-

• Rehydrating the freeze–dried bacteria.

• Affecting their viability through storage.

• Microencapsulation effective during freeze–drying.

(Ref-H.Solanki et al,2013)

CONVENTIONAL DELIVERY OF PROBIOTICS-

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Marketed lyophilized product-

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Storage conditions of probiotics before and after formulation.

Stability

(Ref-M.Govender et al,2013)

LIMITATIONS FOR CONVENTIONAL DELIVERY

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Microencapsulation is a process of applying relatively thin coating of polymer to small particles of solid.

Core material Coating material

MICROENCASULATION OF PROBIOTICS

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MICROENCAPSULATION OF PROBIOTICS

To protect against environment.

Improves flow properties during formulation .

Encapsulation in food products, dairy products.

Eg. About 40% Lactobacilli survive in ice cream, Bifidobacteria in frozen dairy products.

(Ref-H.Solanki et al,2013)

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MARKETED PRODUCTS-

MICROENCAPSULATION OF PROBIOTICS

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Emulsion

Spray drying

Extrusion

MICROENCAPSULTION OF PROBIOTICS

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EXTRUSION

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EMULSION

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SPRAY DRYING

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• ALGINATES• CHITOSAN• STARCH• XANTHAN GUM• K-CARAGEENAN• GELATIN • MILK PROTEINS• WHEY PROTEINS• CAP

BIOMATERIALS USED

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CASE STUDY

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1.Lactobacillus casei ATCC 393-loaded microcapsules based on alginate and gelatin has been prepared by extrusion method.

2.The micro particles homogeneously distributed with size1.10.2mm.

3.Four kinds of microcapsules exhibited swelling in SGF and disintegrated rapidly in SIF.

4.Cells of casein ATCC 393 could be continuously released from the microcapsules during simulated GIT. And release amounts speeds up in SIF were much higher and faster than in SGF.

ABSTRACT

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FIGURE-MORPHOLOGY OF MICROCAPSULES OF ALGINATE

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FIGURE-STABILITY OF MICROCAPSULES IN SGF AND SIF

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1. L.casaei ATCC393 loaded microcapsules based on alginate and gelatin had been prepared by extrusion technology and product could increase the live cell numbers.2. Microspheres obtained by the method homogeneously distributed without evidence of collapsed, with a size 1.1±0.2mm.3. Cells of L.casaei ATCC393 could be continuously released from the microcapsules during GIT and speeds up in SIF (pH6.8),where much faster in SGF (pH1.2).4. Alginate-gelatin microcapsules might be potentially use as a safe and protective delivery of probiotics.

CONCLUSION

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1.The aim of this study was to evaluate survivability of two proven probiotic strains viz., Lactobacillus acidophilus (LA 5) and Lactobacillus casei (NCDC-298) in ice cream by microencapsulation.2.Four types of probiotics in ice cream containing free and microencapsulated L.acidophillus(LA-5) and Lactobacillus casei (NCDC 298)were manufactured.3.The survival were monitored during storage period of 180 days at -23º c.4.The viable cells count of two probiotics in free state in ice cream was decreased at -23ºc after 180 days.5.After encapsulation with alginates survival raised at 30 during same period of storage.6.The present study investigated that microencapsulation can significantly increased the survival rate of probiotic.

ABSTRACT

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1.High fat and solid contents of ice cream and other frozen desserts may provide protection to the probiotic bacteria.

2.In all types of ice cream the no. of viable bacterial count were between and cfu/g. 3.It is concluded that encapsuleted probiotic strains in dairy products can result in more efficacious and diverse probiotic products in future, ultimately to improve consumers health.

CONCLUSION

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1. X. Li, X. Chen, H. Park, “Microencapsulation of probiotic bacteria with alginate-gelatin and its properties,” Journal of Microencapsulation,26(4):315-324,2009.

2. N. Karthikeyan, A. Elango, G. Kumaresan, “Enhancement of Probiotic Viability in Ice cream by Microencapsulation,” International journal of science, Environment, 3(1):339-347,2014.

3. H. Solanki, D. Pawar, D. Shah, “Development of Microencapsulation Delivery System for Long- term Preservation of Probiotics as Biotherapeutic Agent,” Biomed research international,1-21,2013.

4. M. Govender, Y. Choonara, P. Kumar, “A review of the advancements in probiotic delivery: Conventional vs. Non conventional Formulations for Intestinal Flora Supplementation,” AAPS Pharma SciTech,(15)1:29-43,2013.

REFERENCES

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5. K. Kallasapathy, “Microencapsulation of Probiotic Bacteria: Technology and Potential Application,”Current Issues Intest. Microbiology, 3:39-48,2002.

6. K. Vivek, Use Of Encapsulates Probiotics In Dairy Based Food Products,” International Journal Of Food, Agriculture and veterinary Sciences,3(1):188-199,2013.

7. Y. Vandenplas, G. Huys,“Probiotics: An Update,”Journal De Pediatria,91(1):6-21,2015.

9. M. Kechagia, D.Basoulis, “Health Benefits of Probiotics: A Review,”ISRN Nutrition,1-7,2013.

REFERENCES

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THANK YOU….