Karyn I Cotta
South University, USA
Title: Formulation and Characterization of Lactobacilli Microspheres
Biography
Biography: Karyn I Cotta
Abstract
Statement of the Problem: Lactobacilli are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Lactobacilli are commonly delivered in the food system. However, when these microorganisms are ingested, their activity and viability are reduced under highly acidic conditions of the stomach. In addition, the usual starter organisms in yogurt are not bile-tolerant and do not colonize the intestines. Hence, there is a need for Lactobacilli products that are resistant to the stressful conditions of the stomach and the upper intestine. Secondly, the viability of Lactobacilli in the product and the stability under different storage conditions has received very little attention. Thus, the objective of this study was to formulate and characterize gastro resistant Lactobacilli microspheres. Methodology and Theoretical Orientation: Hydroxyl Propyl Methyl Cellulose Acetate Succinate (HPMCAS), Ethyl cellulose (EC) and Bovine Serum Albumin (BSA) were used as the polymer matrix to make Lactobacilli microspheres. These microspheres were then characterized using several instruments and techniques in order to determine the physical and chemical properties of the microspheres. Findings and Conclusion: The product yield and the encapsulation efficiency were 45% and 100% respectively. No Lactobacilli were released from the Lactobacilli microspheres for the first 3hours in acidic media when the microspheres are supposed to be in the stomach. However, the Lactobacilli microspheres showed the highest release at 4hours, when they are supposed to be in the intestine that is the target site. The average microsphere particle size was 5μm. Lactobacilli microspheres proved to be most stable when stored at 40oC and showed a better suspendibility in distilled water compared to that in buffers. The viability studies showed that the Lactobacilli are most stable in encapsulated form (i.e. Lactobacilli microsphere form) in acidic conditions of the stomach compared to the unencapsulated form, which dies in the acidic conditions of the stomach.