In search of high-quality healthcare products, it is required that probiotic preparations consumed in gastro-intestinal condition remain metabolically active and preserve their activity. Several recent studies, consequently, have focused on probiotic protection via encapsulation in order to optimize probiotics’ viability as well as their delivery into gastro-intestinal environment. | Journal of Science and Technology 54 (4) (2016) 533-544 DOI: ENCAPSULATION OF LACTOBACILLUS ACIDOPHILUS IN YEAST CELL WALLS (SACCHAROMYCES CEREVISIAE) FOR IMPROVING SURVIVAL IN GASTROINTESTINAL CONDITIONS Le Nguyen Han*, Le Huynh Hong Van, Tran Van Duc, Dong Thi Anh Dao Department of Food Technology, Faculty of Chemical Engineering, HCM City University of Technology-Vietnam National University, 268 Ly Thuong Kiet St., Ward 14, Dist. 10, Hochiminh City * Email: lenguyenhan@ Received: 15 November 2015; Accepted for publication: 31 March 2016 ABSTRACT In search of high-quality healthcare products, it is required that probiotic preparations consumed in gastro-intestinal condition remain metabolically active and preserve their activity. Several recent studies, consequently, have focused on probiotic protection via encapsulation in order to optimize probiotics’ viability as well as their delivery into gastro-intestinal environment. The objectives of this study were to find out a new material for encapsulation of probiotics, utilizing capsules prepared from S. cerevisiae to protect living probiotic cells. The encapsulation of cells was achieved, using the crack scars of the yeast cell walls (YCW) created by the sonication method. Besides, some probiotic cells can be considered as being encapsulated by some surrounded yeast cells by direct cell-cell contact. It is concluded that thanks to encapsulation by yeast cells, probiotic’s metabolic activity and survival are markedly improved. This suggests a high potential in protecting probiotics from the extreme condition of digestion process and can be applied in protecting probiotic preparations in food formulations as well. It was found that encapsulation yield in this study reached its highest point at ± %. Viability of encapsulated probiotic in simulated gastric juice (SGJ) after 150 minutes is ± %, compared to that of free cells at 0 %. Likewise, after a .
