by Cheng Cheng and Zhao Weiwei, Chinese Academy of Sciences

SEM images of B. subtilis (A–B), SEM images of ZPS (C–D), SEM images of ZPS-B.s (E–F). Credit: LWT (2024). DOI: 10.1016/j.lwt.2024.116827

A research team has developed a new method for encapsulating probiotics. They used nanoparticles formed by antisolvent precipitation to protect the probiotics, and tested the probiotics in lab simulations and animal experiments to confirm their effectiveness.

The results were published in LWT.

Probiotics, when consumed, can help maintain a healthy balance of microorganisms in the gut, but they often struggle to survive stomach acids, bile, and other challenges in the digestive process.

In this study, the team combined two natural substances—zein (a protein from corn) and soluble soybean polysaccharides—to create a composite material that encapsulates the probiotics and shields them from environmental stress.

The results were promising: the encapsulated probiotics showed significantly higher survival rates in simulated gastrointestinal conditions and even after pasteurization, a common food preservation process. When tested in rats, the encapsulated probiotics not only survived the digestive system but also improved gut health. The rats' gut microbiota showed increased diversity and higher levels of beneficial bacteria, while harmful bacteria were reduced.

"This research could lead to more effective probiotic supplements that survive digestion and improve gut health, paving the way for better functional foods," said Dr. Cheng Cheng, a member of the team.

More information: Cheng Cheng et al, Zein and soy polysaccharide encapsulation enhances probiotic viability and modulates gut microbiota, LWT (2024). DOI: 10.1016/j.lwt.2024.116827

Provided by Chinese Academy of Sciences