Получение микрокапсулированной формы симбиотического комплекса пробиотиков Lactobacillus helveticus с использованием альгината и хитозана

Abstract

Various technologies for producing different forms of probiotic preparations including Vitaflor have been compared. This preparation was created based on two symbiotic Lactobacillus helveticus strains, D-75 and D-76, with proven effects of syntrophy and synergism. It is produced in the form of freeze-dried lactobacilli biomass. It was shown that the biological activity of Vitaflor in an aggressive environment of the gastrointestinal tract (GET) was reduced to a level that excluded both bacterial colonization and therapeutic effect. Alginate-chitosan microcapsules containing the Vitaflor symbiotic complex protected the microorganisms from the aggressive action of the GET medium and provided their time-controlled release. The emulsion encapsulation turned out to be most effective: the protection of live lactobacilli was 5 orders of magnitude higher than that in the Vitaflor preparation and 3 orders of magnitude higher than with the extrusion method of obtaining microcapsules. The emulsion encapsulation developed for Vitaflor can be applied to other microorganisms; the technique is rather simple, easily scalable and does not require complex equipment. probiotics, Lactobacillus helveticus, microencapsulation technology, natural polysaccharides, alginate, chitosan