Encapsulação de bactéria probiótica com ora-pro-nóbis em matriz de alginato por gelificação iônica

Abstract

The encapsulation of probiotics is a fundamental strategy to improve the stability, viability, and efficacy of beneficial bacteria, especially in challenging conditions such as the gastrointestinal environment. Encapsulation offers protection against adverse factors, such as the acidic pH of the stomach and oxidative conditions, allowing for controlled and targeted release of probiotic cells in the intestine. The addition of natural materials, such as ora-pro-nobis (OPN) flour, has been explored for its bioactive and nutritional properties, enhancing the effects of probiotics. The OPN, rich in minerals such as iron, magnesium, and calcium, as well as antioxidant bioactive compounds, can provide additional health benefits. In this study, the co-encapsulation of the bacterium Lactobacillus rhamnosus GG and OPN flour using sodium alginate (ALG) as an encapsulating agent was investigated to evaluate the protective action and viability after probiotic storage. The results showed that OPN flour did not affect the growth of the probiotic, indicating its biocompatibility as a wall material for encapsulation. The size of the capsules was 2 and 4 mm for ALG and between 1 and 5 mm for ALG/OPN.The addition of OPN resulted in greenish spheres, with a denser structure compared to the capsules made only with ALG. The analysis of antioxidant activity revealed that the presence of OPN enhanced the antioxidant properties, highlighting the role of the bioactive compounds in OPN flour. The encapsulation efficiency was 94.57% for ALG and ALG/OPN. The viability of encapsulated Lactobacillus rhamnosus was preserved for up to 60 days of storage at different temperatures (2 ± 2°C, 22 ± 3°C, and 35 ± 2°C), especially in capsules containing OPN, which maintained superior bacterial viability compared to pure ALG encapsulated ones. When subjected to gastrointestinal simulation conditions, the ALG/OPN spheres demonstrated greater resistance to gastric and intestinal digestion, with significantly higher viability compared to ALG and free probiotic cells. These results indicate that OPN flour not only improves the structure and stability of the encapsulated spheres but also contributes to the protection and efficacy of probiotics during their passage through the gastrointestinal tract, enhancing the potential benefits to intestinal health. These results indicate that OPN flour not only improves the structure and stability of the encapsulated spheres but also contributes to the protection and effectiveness of probiotics during their passage through the gastrointestinal tract, enhancing potential benefits for intestinal health.