Preparation of alginate/chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393

Xiao Yan Li; Xi Guang Chen; Zhong Wu Sun; Hyun Jin Park; Dong Su Cha

doi:10.1016/j.carbpol.2010.09.053

Preparation of alginate/chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393

Xiao Yan Li, Xi Guang Chen, Zhong Wu Sun, Hyun Jin Park, Dong Su Cha

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

79 Citations (Scopus)

Abstract

Lactobacillus casei ATCC 393 was encapsulated with alginate, chitosan and carboxymethyl chitosan by extrusion method and the product could increase the cell numbers of L. casei to be 10⁸ cfu/g in the dry state after storage at 4 °C for 4 weeks. After incubation in simulated gastric (pH 2.0, 2 h) and bile juices (1%, 6 h), the encapsulated L. casei cell numbers were 7.91 and 7.42 log cfu/g, respectively. Results indicated that alginate-chitosan- carboxymethyl chitosan microcapsules could successfully protect L. casei against adverse conditions and this approach might be useful in the delivery of probiotic cultures as a functional food.

Original language	English
Pages (from-to)	1479-1485
Number of pages	7
Journal	Carbohydrate Polymers
Volume	83
Issue number	4
DOIs	https://doi.org/10.1016/j.carbpol.2010.09.053
Publication status	Published - 2011 Feb 1

Keywords

Carboxymethyl chitosan
Chitosan
Lactobacillus casei ATCC 393
Microcapsule
Sodium alginate
Survival

ASJC Scopus subject areas

Organic Chemistry
Polymers and Plastics
Materials Chemistry

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10.1016/j.carbpol.2010.09.053

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title = "Preparation of alginate/chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393",

abstract = "Lactobacillus casei ATCC 393 was encapsulated with alginate, chitosan and carboxymethyl chitosan by extrusion method and the product could increase the cell numbers of L. casei to be 108 cfu/g in the dry state after storage at 4 °C for 4 weeks. After incubation in simulated gastric (pH 2.0, 2 h) and bile juices (1%, 6 h), the encapsulated L. casei cell numbers were 7.91 and 7.42 log cfu/g, respectively. Results indicated that alginate-chitosan- carboxymethyl chitosan microcapsules could successfully protect L. casei against adverse conditions and this approach might be useful in the delivery of probiotic cultures as a functional food.",

keywords = "Carboxymethyl chitosan, Chitosan, Lactobacillus casei ATCC 393, Microcapsule, Sodium alginate, Survival",

author = "Li, {Xiao Yan} and Chen, {Xi Guang} and Sun, {Zhong Wu} and Park, {Hyun Jin} and Cha, {Dong Su}",

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doi = "10.1016/j.carbpol.2010.09.053",

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AU - Li, Xiao Yan

AU - Chen, Xi Guang

AU - Sun, Zhong Wu

AU - Park, Hyun Jin

AU - Cha, Dong Su

PY - 2011/2/1

Y1 - 2011/2/1

N2 - Lactobacillus casei ATCC 393 was encapsulated with alginate, chitosan and carboxymethyl chitosan by extrusion method and the product could increase the cell numbers of L. casei to be 108 cfu/g in the dry state after storage at 4 °C for 4 weeks. After incubation in simulated gastric (pH 2.0, 2 h) and bile juices (1%, 6 h), the encapsulated L. casei cell numbers were 7.91 and 7.42 log cfu/g, respectively. Results indicated that alginate-chitosan- carboxymethyl chitosan microcapsules could successfully protect L. casei against adverse conditions and this approach might be useful in the delivery of probiotic cultures as a functional food.

AB - Lactobacillus casei ATCC 393 was encapsulated with alginate, chitosan and carboxymethyl chitosan by extrusion method and the product could increase the cell numbers of L. casei to be 108 cfu/g in the dry state after storage at 4 °C for 4 weeks. After incubation in simulated gastric (pH 2.0, 2 h) and bile juices (1%, 6 h), the encapsulated L. casei cell numbers were 7.91 and 7.42 log cfu/g, respectively. Results indicated that alginate-chitosan- carboxymethyl chitosan microcapsules could successfully protect L. casei against adverse conditions and this approach might be useful in the delivery of probiotic cultures as a functional food.

KW - Carboxymethyl chitosan

KW - Chitosan

KW - Lactobacillus casei ATCC 393

KW - Microcapsule

KW - Sodium alginate

KW - Survival

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Preparation of alginate/chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393

Abstract

Keywords

ASJC Scopus subject areas

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