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Cited by 23Probiotics and Fermented FoodsMicroencapsulation and Drying ProcessesDrug Solubulity and Delivery Systems

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Incorporation of Bifidobacterium sp. into powder products through a fluidized bed process for enteric targeted release

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Sánchez-Portilla, Zacnite, Melgoza-Contreras, Luz M., Reynoso-Camacho, Rosalía, Pérez-Carreón, Julio I., Gutiérrez-Nava, Angélica·2020·Journal of Dairy Science
DOI 10.3168/jds.2020-18516
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Abstract

Considering the increase in evidence regarding the benefits of probiotics on human health, there is interest in developing solid products with proper functional characteristics, such as temperature and pH stability, that can be added to oral solid dosage forms or to dairy products to release microorganisms directly at their site of action. The aim of this work was to develop a product with an enteric coat containing probiotics that is stable at room temperature and resists low pH to ensure that the probiotics are passed through the stomach and reach the colon. We obtained 2 enteric-release products based on the incorporation of Bifidobacterium sp. using commercial microcrystalline cellulose (BIP-Av) and prebiotic inulin (BIP-In) as cores. Both products had an initial concentration of approximately 1 × 10 8 bifidobacteria per gram (cfu/g) and showed a suitable resistance to acid; complete release from the products at a pH of 7.5 was observed at 120 min for BIP-In and 180 min for BIP-Av. The viability of bacteria in both products decreased by approximately 3 orders of magnitude. The death rate constant corresponded to 0.1143 for BIP-Av and 0.1466 for BIP-In, which means that in these storage conditions, the viability decreased slightly. Both products protected bifidobacteria for more than 2 yr, delivering a concentration of more than 1 × 10 5 cfu/g. Due to these characteristics, the products could be incorporated into solid pharmaceutical forms for oral administration. These products could have significant advantages over existing products on the market and provide protection for bacteria, allowing their passage through the stomach to reach the colon, and the viability of bacteria was maintained after storage at room temperature for more than 1 yr.

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Metadata

Authors
Sánchez-Portilla, Z., Melgoza-Contreras, L. M., Reynoso-Camacho, R., Pérez-Carreón, J. I., & Gutiérrez-Nava, A.
Affiliations
Universidad Autónoma Metropolitana (MX)
Corresponding author
Gutiérrez-Nava, Angélica
ORCID
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
2020-12
Volume
103
Issue
12
Pages
11129-11137
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.2020-18516
OpenAlex
W3093472940
Cited by
23
References
0
Citations by year
2026: 2 · 2025: 7 · 2024: 2 · 2023: 3 · 2022: 7 · 2021: 2
FWCI
1.95
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Dairy Science (publishedVersion)
  • PubMed (publishedVersion)
Funders
Consejo Nacional de Ciencia y Tecnología (457644)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
  • Life Sciences › Pharmacology, Toxicology and Pharmaceutics › Pharmaceutical Science › Drug Solubulity and Delivery Systems
Keywords
Bifidobacterium, probiotics, enteric coating, microcrystalline cellulose, inulin, prebiotics, acid resistance, pH stability, probiotic viability, storage stability, oral solid dosage forms
MeSH terms
Bifidobacterium, Dairy Products, Delayed-Action Preparations, Inulin, Powders, Drug Delivery Systems, Probiotics, Prebiotics

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CoChat. (2026). Citation check: Incorporation of Bifidobacterium sp. into powder products through a fluidized bed process for enteric targeted release. https://app.cochat.ai/papers/10.3168/jds.2020-18516
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Sánchez-Portilla, Z., Melgoza-Contreras, L. M., Reynoso-Camacho, R., Pérez-Carreón, J. I., & Gutiérrez-Nava, A. (2020). Incorporation of Bifidobacterium sp. into powder products through a fluidized bed process for enteric targeted release. Journal of Dairy Science. https://doi.org/10.3168/jds.2020-18516