Gel beads were prepared by extrusion of various types of pectin into 0.15 M calcium chloride. Size, morphology, and textural properties of 3 types of beads were evaluated and it was established that the use of 3 w/v % amidated pectin provides the optimal characteristics suitable for encapsulation of live bacteria. Lactobacillus casei NCIMB 30185 (PXN37) was encapsulated into calcium pectinate gel through the extrusion of a live bacteria dispersion in 3 w/v % pectin into a solution of calcium chloride. The capsules were then additionally coated with chitosan. The viability of bacteria within these capsules was studied under model gastrointestinal conditions in vitro (simulated gastric and intestinal juices). It was established that pectin-chitosan capsules can provide protection to L. casei from the gastric acid and result in high levels of viable bacteria released in the intestine. PRACTICAL APPLICATION Encapsulation of Lactobacillus casei into calcium pectinate beads coated with chitosan provided capsules capable of delivering live probiotic bacteria into the intestine.

中文翻译：

---

将干酪乳杆菌封装到果胶酸钙-壳聚糖珠中用于肠内递送

通过将各种类型的果胶挤出到 0.15 M 氯化钙中来制备凝胶珠。评估了 3 种类型的珠粒的大小、形态和质地特性，并确定使用 3 w/v% 酰胺化果胶提供了适合封装活细菌的最佳特性。干酪乳杆菌 NCIMB 30185 (PXN37) 通过将 3 w/v % 果胶中的活细菌分散体挤出到氯化钙溶液中而被封装到果胶酸钙凝胶中。然后胶囊另外用壳聚糖包衣。在体外模型胃肠道条件下（模拟胃液和肠液）研究了这些胶囊中细菌的活力。已确定果胶-壳聚糖胶囊可以为 L. 来自胃酸的干酪，导致肠道中释放出大量活菌。实际应用 将干酪乳杆菌封装到涂有壳聚糖的果胶酸钙珠中，提供了能够将活益生菌输送到肠道的胶囊。