Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Standard Inoculum for Encapsulation
2.3. Solution Preparation of Agavins and Whey Protein
2.4. Encapsulation of Yeast by Ionic Gelation
2.5. Viability of Encapsulated Saccharomyces boulardii
2.6. Optimization of the Morphostructure of Beads
Morphostructural Parameters by Microscopy
2.7. Physicochemical Properties of the Capsules
2.8. Survival of Saccharomyces boulardii under In Vitro Gastrointestinal Digestion Conditions
2.8.1. Viability
2.8.2. Kinetics and Release Mechanisms
2.9. Statistical Analysis
3. Results
3.1. Growth of Saccharomyces boulardii
3.2. Viability of Encapsulated Saccharomyces boulardii
3.3. Morphostructural Characterization of the Beads
3.3.1. Morphostructural Optimization of the Beads
3.3.2. Study of the Internal Morphostructure (Mesostructure) of the Beads
3.3.3. Study of the External Morphostructure of the Beads
3.4. Physicochemical Properties of Capsules
3.4.1. Conformational Analysis by Fourier Transform Infrared Spectroscopy (FT-IR)
3.4.2. Thermal Properties by Differential Scanning Calorimetry (DSC)
3.5. Survival of Saccharomyces boulardii under In Vitro Gastrointestinal Digestion Conditions
3.5.1. Viability of Saccharomyces boulardii
3.5.2. Kinetics and Release Mechanisms of Saccharomyces boulardii
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Nomenclature | A (%) | WP (%) |
---|---|---|
B (Control alginate) | 0 | 0 |
AB (Control Agavins) | 5 | 0 |
WB (Control WP) | 0 | 5 |
AWB1 | 2.5 | 2.5 |
AWB2 | 3.75 | 2.5 |
AWB3 | 5 | 2.5 |
AWB4 | 2.5 | 3.75 |
AWB5 | 3.75 | 3.75 |
AWB6 | 5 | 3.75 |
AWB7 | 2.5 | 5 |
AWB8 | 3.75 | 5 |
AWB9 | 5 | 5 |
Korsmeyer–Peppas | Higuchi | Peppas–Sahlin | Release Mechanism of S. boulardii | Damköhler Number | ||||||
---|---|---|---|---|---|---|---|---|---|---|
n | k | R2 | k | R2 | k1 | k2 | R2 | |||
B | 0.6389 | 0.0135 | 0.5025 | 1.0277 | 0.4063 | −12.429 | 3.1317 | 0.8977 | Diffusion and relaxation (mainly by relaxation) | 0.786 |
AB | 0.1285 | 0.1650 | 0.4472 | 1.4407 | 0.6039 | −0.6832 | 0.2798 | 0.8538 | 0.837 | |
WB | 0.3504 | 0.3354 | 0.6190 | 0.8256 | 0.6926 | −10.914 | 2.8105 | 0.9848 | 0.848 | |
AWB5 | 0.5358 | 0.0254 | 0.6852 | 0.8111 | 0.7371 | −4.5464 | 1.3314 | 0.8877 | 1.063 | |
AWB6 | 0.4060 | 0.0757 | 0.9098 | 1.3004 | 0.9144 | 1.0697 | −0.2190 | 0.9694 | Diffusion and relaxation (mainly by diffusion) | 1.121 |
AWB8 | 0.1987 | 0.1644 | 0.9294 | 1.7422 | 0.9014 | 0.3699 | −0.0448 | 0.9315 | 1.135 |
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Chávez-Falcón, M.S.; Buitrago-Arias, C.; Avila-Reyes, S.V.; Solorza-Feria, J.; Arenas-Ocampo, M.L.; Camacho-Díaz, B.H.; Jiménez-Aparicio, A.R. Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions. Bioengineering 2022, 9, 460. https://doi.org/10.3390/bioengineering9090460
Chávez-Falcón MS, Buitrago-Arias C, Avila-Reyes SV, Solorza-Feria J, Arenas-Ocampo ML, Camacho-Díaz BH, Jiménez-Aparicio AR. Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions. Bioengineering. 2022; 9(9):460. https://doi.org/10.3390/bioengineering9090460
Chicago/Turabian StyleChávez-Falcón, María Sady, Carolina Buitrago-Arias, Sandra Victoria Avila-Reyes, Javier Solorza-Feria, Martha Lucía Arenas-Ocampo, Brenda Hildeliza Camacho-Díaz, and Antonio Ruperto Jiménez-Aparicio. 2022. "Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions" Bioengineering 9, no. 9: 460. https://doi.org/10.3390/bioengineering9090460