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Review Article | Open Access

Research advances on encapsulation of probiotics with nanomaterials and their repair mechanisms on intestinal barriers

Xiaochen Wanga,1Mengxi Yua,1Jianming Yea,1Ting LiuaLijuan JianaXiaoyan ZhengbYuan Wanga,c,dWei Songa,c,dYane Luoa,c( )Tianli Yuea,c,d
College of Food Science and Technology, Northwest University, Xi'an 710069, China
College of Chemical Engineering, Northwest University, Xi'an 710069, China
Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, China
Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, China

1 The authors contributed equally.

Peer review under responsibility of Tsinghua University Press.

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Abstract

Probiotics participate in various physiological activities and contribute to body health. However, their viability and bioefficacy are adversely affected by gastrointestinal harsh conditions, such as gastric acid, bile salts and various enzymes. Fortunately, encapsulation based on various nanomaterials shows tremendous potential to protect probiotics. In this review, we introduced some novel encapsulation technologies involving nanomaterials in view of predesigned stability and viability, selective adhesion, smart release and colonization, and efficacy exertion of encapsulated probiotics. Furthermore, the interactions between encapsulated probiotics and the gastrointestinal tract were summarized and analyzed, with highlighting the regulatory mechanisms of encapsulated probiotics on intestinal mechanical barrier, chemical barrier, biological barrier and immune barrier. This review would benefit the food and pharmaceutical industries in preparation and utilization of multifunctional encapsulated probiotics.

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Food Science and Human Wellness
Pages 3095-3109

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Cite this article:
Wang X, Yu M, Ye J, et al. Research advances on encapsulation of probiotics with nanomaterials and their repair mechanisms on intestinal barriers. Food Science and Human Wellness, 2024, 13(6): 3095-3109. https://doi.org/10.26599/FSHW.2022.9250246

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Received: 07 January 2023
Revised: 15 February 2023
Accepted: 15 May 2023
Published: 18 December 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).