Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch

다국어 초록 (Multilingual Abstract)

Microencapsulation technology can be used toimprove the probiotic viability under stress condition in thehuman gastrointestinal tract and during storage. The purposeof this study was to evaluate the protective effect ofencapsulation materials on the survival of GABA-producingprobiotics using alginate containing cassava starchnanocrystals under simulated gastrointestinal conditionsand shelf storage. Lactobacillus brevis ST-69, GABAproducingprobiotic strain, was isolated from kimchi andencapsulated using emulsion technique. The GABAactivity, encapsulation efficiency, morphology, probioticviability were evaluated. The encapsulation efficiencyusing emulsion technique was 89.72%. Probiotic encapsulatedin alginate-nanocrystalline starch gel capsulesshowed high survival rate at 94.97% of probiotic cellsunder simulated gastrointestinal conditions and duringlong-life storage at 4 C compared to free cells. Resultsshowed that for improving the viability of probioticsagainst gastrointestinal and storage conditions, complexmaterials with nanocrystalline starch might be a betterencapsulating matrix for the preparation of gel capsules.

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