The effect of microencapsulation on Lactobacilluscasei and Bifdobacterium bifdum survival undersimulated gastro-intestinal condition

Microencapsulation as one of the most modern methods has remarkable effects on probiotic survival. The objectiveof this study is to evaluate the survival of free and microencapsulated probiotic bacteria in simulated human gastrointestinal condition.Lactobacillus casei (PTCC 1608) and Bifdobacterium bifdum (PTCC1644) were encapsulated with calciumalginate, resistant maize starch and inulin via emulsion technique and incubated in simulated gastric juice )pepsinincluded, pH= 1/5) and simulated intestinal juice )pancreatin and bile salts included, pH= 8) for 2 hours at 37 oC.The morphology and size of microcapsules were measured by SEM technique and optical microscopy. The resultsshowed that the survival of microencapsulated probiotic was increased signifcantly in simulated gastro-intestinalcondition (P<0.05). Resistant maize starch was played a signifcant role in the protection of probiotic bacteriain simulated gastro-intestinal condition and did not affect the size of microcapsules. In the emulsion techniquecapsules are formed in micron range size and the shape of microcapsules was generally spherical.In general, this study indicated that microencapsulation enhanced the survival rate of probiotic bacteria signifcantlyin the simulated human gastro-intestinal condition.