Encapsulación de probióticos para aplicaciones alimenticias / Encapsulation of probiotics for food applications

Los alimentos funcionales contienen componentes activos que con un consumo habitual favorecen la salud de consumidor. Dentro del concepto de funcional se encuentran los alimentos con microorganismos probióticos, los cuales al ser ingeridos en dosis adecuadas confieren diversos beneficios, estos microorganismos son sensibles a factores tecnológicos y ambientales que pueden reducir su viabilidad, estabilidad y su capacidad funcional. Existen tecnologías como la encapsulación, las cuales permiten mejorar la estabilidad de los probióticos al protegerlos mediante un material de recubrimiento. En este trabajo se realizó una búsqueda sistemática en diversas bases de datos sobre los probióticos más empleados en la industria de alimentos, su capacidad catalítica en matrices alimenticias, métodos de encapsulación, tipos de matrices en la encapsulación, estabilidad bajo condiciones gastrointestinales y los mecanismos de liberación. Se encontró que la encapsulación, además de favorecer la estabilidad de los microorganismos probióticos frente a factores adversos, condiciona según sus características, su aplicación e incorporación en matrices alimenticias de diversas cualidades.

Functional foods contain active components, which under their regular use favor consumers' health. Within the functional concept food with probiotics are found, which when ingested in adequate doses confer various benefits. These microorganisms are sensitive to technological and environmental factors that can reduce their viability, stability, and functional capacity. There are some technologies such as encapsulation, which allow improving the stability of probiotics by protecting them with a coating material. This a systematic search in several databases on the most widely used probiotics in the food industry, their catalytic capacity in food matrices, encapsulation methods, types of matrices in encapsulation, stability in gastrointestinal conditions and release mechanisms. It was found that encapsulation, besides favoring the stability of probiotic microorganisms against adverse factors, conditions, according to their characteristics, their application and incorporation in food matrices of different qualities.

Activatory Effect of Germination on Catalytic Capacity of Urease Extracted from Beans Samples (Effect of Germination on the Kinetics of Urease from Beans).

This research work was designed to determine the effect of germination on catalytic capacity of urease extracted from seven beans samples. Study Design: Experimental. Place and Duration: Department of Biochemistry, School of Science and Science Education, Federal University of Technology, Minna, Nigeria, between December, 2010 and September, 2011. Methodology: Seven samples of beans namely; Phaseolus lunatus, Parchyrhizus tuberrosus, Glycine max, Cajanus cajan, Mucuna pruriens, Kerstings geocarpa and Vigna mungo were used by comparing urease activity in germinated to ungerminated beans samples. Result: The protein level in germinated and ungerminated beans samples as well as, optimum pH, optimum temperature, substrate concentration and kinetic parameters, Vmax, Km, and Vmax/Km of urease were determined. The pH, temperature and substrate concentration ranged from 5.50-8.0, 30-80ºC and 0.1-0.6M respectively. From the results, the protein level in germinated beans samples reduced significantly (p<0.05) compared to ungerminated beans samples. The optimum pH and temperature ranged from 6.5-7.0 and 60-70ºC respectively for both germinated and ungerminated beans sample. Therefore, germination did not affect the pH and temperature stability of urease when compared to ungerminated beans samples. The results showed that germination significantly (p=0.05) increased Vmax and there was no significant (p=0.05) difference in Km of urease in germinated and ungerminated beans sample studied. However, the catalytic capacity (Vmax/Km) of urease in germinated beans was significantly (p=0.05) higher than ungerminated. Conclusion: This implies that, with germination urease activity can be increased to meet both application of urea as fertilizer (agriculture), clinical analysis of urea in biological fluid, artificial kidney development and other applications.