Microencapsulation to enhance the storage stability of Lactobacillus rhamnosus GG

Probiotics are the microorganism which when administered in sufficient amount confers health benefits.

The major challenge encountered is the viability during administration and storage stability. In order to overcome these limitation Lactobacillus rhamnosus GG were encapsulated by ion gelation method using Pectin and sodium carboxymethyl cellulose (NaCMC) separately.

The developed encapsulated cells were coated using two different polymers, Eudragit S 100 and cellulose acetate phthalate (CAP). Encapsulated cells were stored at (30 ± 2 °C/65 ± 5 % RH) for 6 months known as intermediate term testing conditions (ITC) and at (40 ± 2 °C/75 ± 5 % RH) for 6 months for accelerated testing conditions as per ICH Guideline Q1A. The encapsulated Lactobacillus rhamnosus GG have shown better viability after long term stability study compare with the free cells.

Thus, encapsulation could be a potential system for storage and administration of probiotics. Download the full publication here: microencapsulation-to-enhance-the-storage-stability-of-lactobacillus-rhamnosus-gg.pdf