{"title":"Next-generation probiotics delivery: innovations and applications of single-cell encapsulation","authors":"Aijun Xie, Mengge Gao, Haishun Du, Xuejun Pan","doi":"10.1016/j.cofs.2024.101234","DOIUrl":null,"url":null,"abstract":"<div><div>Probiotics have demonstrated significant health benefits, particularly in gastrointestinal health, but their viability is often compromised by environmental stress during production, storage, and transit through the digestive system. Traditional encapsulation techniques, such as spray drying and freeze-drying, have limitations in protecting probiotics. Recently, single-cell encapsulation has emerged as a promising strategy, providing individualized protection to each probiotic cell. This technique enhances stability, ensures targeted release in the gastrointestinal tract, and improves overall therapeutic effectiveness. This review explores the latest advancements in single-cell encapsulation, focusing on innovative wall materials, such as amino acids, Eudragit, and polyphenol complexes. Additionally, it discusses emerging applications in areas beyond gut health, including cancer therapy and bioimaging. Despite its potential, challenges remain in scaling production and ensuring efficacy in human trials. Addressing these issues could pave the way for next-generation probiotics with enhanced therapeutic capabilities.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101234"},"PeriodicalIF":8.9000,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799324001127","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Probiotics have demonstrated significant health benefits, particularly in gastrointestinal health, but their viability is often compromised by environmental stress during production, storage, and transit through the digestive system. Traditional encapsulation techniques, such as spray drying and freeze-drying, have limitations in protecting probiotics. Recently, single-cell encapsulation has emerged as a promising strategy, providing individualized protection to each probiotic cell. This technique enhances stability, ensures targeted release in the gastrointestinal tract, and improves overall therapeutic effectiveness. This review explores the latest advancements in single-cell encapsulation, focusing on innovative wall materials, such as amino acids, Eudragit, and polyphenol complexes. Additionally, it discusses emerging applications in areas beyond gut health, including cancer therapy and bioimaging. Despite its potential, challenges remain in scaling production and ensuring efficacy in human trials. Addressing these issues could pave the way for next-generation probiotics with enhanced therapeutic capabilities.
期刊介绍:
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.