THE INFLUENCE OF SELECTED ENCAPSULATION TECHNIQUES ON THE VIABILITY OF PROBIOTICS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F21%3APU139715" target="_blank" >RIV/00216305:26310/21:PU139715 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.tandfonline.com/doi/full/10.1080/13102818.2020.1871545" target="_blank" >https://www.tandfonline.com/doi/full/10.1080/13102818.2020.1871545</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

THE INFLUENCE OF SELECTED ENCAPSULATION TECHNIQUES ON THE VIABILITY OF PROBIOTICS

Popis výsledku v původním jazyce

Selected probiotic strains, bifidobacteria and lactobacili, were cultivated. The influence of enzymes and various pH on probiotic viability was observed by adding model digest juices. Moreover, probiotic bacteria were encapsulated into alginate particles and/or lyophilised and model digestion was also performed. The influence of different approaches of encapsulation methods on the probiotic viability were determined by using cultivation assay, spectrophotometry or flow cytometer. Prebiotics were added into samples to analyse the effect on viability during model digestion. Probiotic cells were more sensitive to gastrointestinal environment without encapsulation. The probiotic viability was higher after encapsulation treatment and by adding prebiotics. However, lyophilised alginate particles need more time for rehydration to be released to environment after the digestion. Longer storage of probiotics in supplements and probiotic protection can be achieved by combining encapsulation into alginate particl

Název v anglickém jazyce

THE INFLUENCE OF SELECTED ENCAPSULATION TECHNIQUES ON THE VIABILITY OF PROBIOTICS

Popis výsledku anglicky

Selected probiotic strains, bifidobacteria and lactobacili, were cultivated. The influence of enzymes and various pH on probiotic viability was observed by adding model digest juices. Moreover, probiotic bacteria were encapsulated into alginate particles and/or lyophilised and model digestion was also performed. The influence of different approaches of encapsulation methods on the probiotic viability were determined by using cultivation assay, spectrophotometry or flow cytometer. Prebiotics were added into samples to analyse the effect on viability during model digestion. Probiotic cells were more sensitive to gastrointestinal environment without encapsulation. The probiotic viability was higher after encapsulation treatment and by adding prebiotics. However, lyophilised alginate particles need more time for rehydration to be released to environment after the digestion. Longer storage of probiotics in supplements and probiotic protection can be achieved by combining encapsulation into alginate particl

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

20801 - Environmental biotechnology

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů