Encapsulation of probiotics using fluidic set-up for dysphagic patients
Dysphagia affects an individual’s swallowing reflexes and can lead to difficulties in swallowing food. The low consumption of essential nutrients can cause gut microbiota dysbiosis, which is associated with the onset of immunological diseases. Probiotics supplementation is an effective, non-invasive...
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sg-ntu-dr.10356-1750462024-04-20T16:45:31Z Encapsulation of probiotics using fluidic set-up for dysphagic patients Ng, Clive Yi Jie Loo Say Chye, Joachim School of Materials Science and Engineering JoachimLoo@ntu.edu.sg Engineering Other Materials Biomaterials Bacteria Probiotics Dysphagia affects an individual’s swallowing reflexes and can lead to difficulties in swallowing food. The low consumption of essential nutrients can cause gut microbiota dysbiosis, which is associated with the onset of immunological diseases. Probiotics supplementation is an effective, non-invasive treatment option for gut microbiota dysbiosis, yet there are few commercial products catered for dysphagic patients. Encapsulation of probiotics using a fluidic device can prepare gel-like probiotic particles below 2mm, which can be easily incorporated into the food of dysphagic patients. Furthermore, encapsulation can confer protective effects against thermal stress and gastric acidity. Thus, we identified two fluidics-based methods of encapsulating probiotics in this study. Multiple factors were studied to find the optimal encapsulation conditions. Our findings showed that a T-junction off-device gelation method with a dispersed phase composition of 1.5% sodium alginate and 40% glycerol, alongside a continuous phase composition of soybean oil and 0.1% Span 80, combined with a 1% CaCl2 gelation bath in a 50:500 μl/min Qd:Qc ratio was able to produce small, circular particles with a narrow Particle Size Distribution (PSD). Exposure of encapsulated L. plantarum and L. paracasei to simulated gastric fluid (SGF) significantly increased their viability compared to free probiotics. Further studies need to be done to bring the project to completion, such as co-encapsulation with polycations, taste and sensorial analysis of the encapsulated probiotics, and integration of encapsulated probiotics into food preparation processes. Bachelor's degree 2024-04-19T02:05:38Z 2024-04-19T02:05:38Z 2024 Final Year Project (FYP) Ng, C. Y. J. (2024). Encapsulation of probiotics using fluidic set-up for dysphagic patients. Final Year Project (FYP), Nanyang Technological University, Singapore. https://hdl.handle.net/10356/175046 https://hdl.handle.net/10356/175046 en application/pdf Nanyang Technological University |
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Engineering Other Materials Biomaterials Bacteria Probiotics Ng, Clive Yi Jie Encapsulation of probiotics using fluidic set-up for dysphagic patients |
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Dysphagia affects an individual’s swallowing reflexes and can lead to difficulties in swallowing food. The low consumption of essential nutrients can cause gut microbiota dysbiosis, which is associated with the onset of immunological diseases. Probiotics supplementation is an effective, non-invasive treatment option for gut microbiota dysbiosis, yet there are few commercial products catered for dysphagic patients. Encapsulation of probiotics using a fluidic device can prepare gel-like probiotic particles below 2mm, which can be easily incorporated into the food of dysphagic patients. Furthermore, encapsulation can confer protective effects against thermal stress and gastric acidity. Thus, we identified two fluidics-based methods of encapsulating probiotics in this study. Multiple factors were studied to find the optimal encapsulation conditions. Our findings showed that a T-junction off-device gelation method with a dispersed phase composition of 1.5% sodium alginate and 40% glycerol, alongside a continuous phase composition of soybean oil and 0.1% Span 80, combined with a 1% CaCl2 gelation bath in a 50:500 μl/min Qd:Qc ratio was able to produce small, circular particles with a narrow Particle Size Distribution (PSD). Exposure of encapsulated L. plantarum and L. paracasei to simulated gastric fluid (SGF) significantly increased their viability compared to free probiotics. Further studies need to be done to bring the project to completion, such as co-encapsulation with polycations, taste and sensorial analysis of the encapsulated probiotics, and integration of encapsulated probiotics into food preparation processes. |
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Loo Say Chye, Joachim |
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Loo Say Chye, Joachim Ng, Clive Yi Jie |
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Final Year Project |
author |
Ng, Clive Yi Jie |
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Ng, Clive Yi Jie |
title |
Encapsulation of probiotics using fluidic set-up for dysphagic patients |
title_short |
Encapsulation of probiotics using fluidic set-up for dysphagic patients |
title_full |
Encapsulation of probiotics using fluidic set-up for dysphagic patients |
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Encapsulation of probiotics using fluidic set-up for dysphagic patients |
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Encapsulation of probiotics using fluidic set-up for dysphagic patients |
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encapsulation of probiotics using fluidic set-up for dysphagic patients |
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Nanyang Technological University |
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2024 |
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https://hdl.handle.net/10356/175046 |
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1800916136229863424 |