Viability dataset on microencapsulated probiotics: Sodium alginate viscosity effect

Probiotics must be delivered alive to exert a positive health effects in site of action. But, they must survive different extreme condition through intestinal tract. Microencapsulation techniques have received considerable attention and facilitate a suitable carrier system to reach the target site. The encapsulation techniques applied to probiotics can be classified into two groups, depending on the method used to form the beads: extrusion (droplet method) and emulsion or two-phase system [1], where extrusion is evolved in the vibration technology and in particular, when the wavelength of an asymmetric disturbance exceeds the jet circumference, the break-up occurs. Droplet size depends on nozzle (jet) diameter, viscosity of fluid, surface tension, jet velocity and frequency of disturbance [2,3]. The data presented in this article evaluated the performance of microencapsulated Lactobacillus casei (probiotic bacteria) using vibration technology and using two kinds of sodium alginate gel matrix (low and medium viscosity) and compare the effect over viability. The best conditions for higher viability of probiotics were at a concentration of sodium alginate (medium viscosity) at 2%, with a nozzle of 450 μm and a frequency of 1000 Hz. The data are related to the research article entitled “Microencapsulation of probiotics by efficient vibration technology” [3], where Microencapsulator provide by BÜCHI (Encapsulated B-390) was used.


b s t r a c t
Probiotics must be delivered alive to exert a positive health effects in site of action. But, they must survive different extreme condition through intestinal tract. Microencapsulation techniques have received considerable attention and facilitate a suitable carrier system to reach the target site. The encapsulation techniques applied to probiotics can be classified into two groups, depending on the method used to form the beads: extrusion (droplet method) and emulsion or two-phase system [1], where extrusion is evolved in the vibration technology and in particular, when the wavelength of an asymmetric disturbance exceeds the jet circumference, the break-up occurs. Droplet size depends on nozzle (jet) diameter, viscosity of fluid, surface tension, jet velocity and frequency of disturbance [2,3]. The data presented in this article evaluated the performance of microencapsulated Lactobacillus casei (probiotic bacteria) using vibration technology and using two kinds of sodium alginate gel matrix (low and medium viscosity) and compare the effect over viability. The best conditions for higher viability of probiotics were at a concentration of sodium alginate (medium viscosity) at 2%, with a nozzle of 450 mm and a frequency of 1000 Hz. The data are related to the research article entitled "Microencapsulation of probiotics by efficient vibration technology" [3], where Microencapsulator provide by BÜCHI (Encapsulated B-390) was used.

Data
Viability of microencapsulated Lactobacillus casei at a different frequency of microencapsulation and at different nozzle size 450 mm, 750 mm, 1000 mm and at low and medium viscosity sodium alginate concentration are shown in Figs. 1 and 2, respectively. Data show 3 different alginate concentration, 1%, 2% and 3% (figures A, B, and C, respectively). The operational variables of the microencapsulation equipment can be modified to achieve a better target and these data represent the viability of Lactobacillus casei (log UFC/sphere). At 450 mm, viability range varied between 7.395 and 8.247 log CFU/ spheres for three frequencies and low viscosity sodium alginate concentration, meanwhile at the same nozzle size range was between 7.131 and 8.530 log CFU/spheres for three frequencies medium viscosity sodium alginate concentration. At 750 mm, viability range varied between 7.019 and 7.469 log CFU/ spheres for three frequencies and low viscosity sodium alginate concentration, meanwhile at the same nozzle size range was between 6.963 and 8.531 log CFU/spheres for three frequencies medium viscosity sodium alginate concentration. And at 1000 mm, viability range varied between 0.0 (at 3000 and 5000 Hz and concentration of 2%) and 7.845 log CFU/spheres for three frequencies and low viscosity sodium alginate concentration, meanwhile at the same nozzle size range was between 6.992 and 8.486 log CFU/spheres for three frequencies medium viscosity sodium alginate concentration. At low viscosity, the highest viability was obtained at a concentration of 3%, while at medium viscosity better viability was obtained at a level of 2% and for all the nozzles and frequencies studied, the viability was higher than 8.427 log CFU/spheres. The highest viability of the probiotics was at a 2% sodium alginate concentration (medium viscosity) and a frequency of 1000 Hz, and there was no significant difference (P < 0.05) between the size nozzle (the maximum viability value was 8.531 log UFC/g spheres at 450 mm and were the smallest beads size).

Value of the Data
The data present the importance of the alginate viscosity on the formation of gel beads for probiotics microencapsulation by vibration technology. Help to identify the best microencapsulation variables. Data of viability of Lactobacillus casei at low and medium viscosity sodium alginate presented can be used for choosing a correct gel matrix depending on its use. The data can be easily replicated, mainly because the strain, matrix, and equipment used to prepare microcapsules are commercially available.

Microcapsules production
Each sodium alginate solution (low and medium viscosity) was prepared at double of its concentration and then mixed at 1:1 ratio with a Lactobacillus casei solution (prepared at 5g/L with lyophilized powder with more than 10 log CFU/g).
To form microcapsules, BÜCHI Encapsulator B-390 were used. Nozzle size and frequency were changed for each assay. Flow rate was constant (20 mL/min) and controlled by pump injector. Voltage of 250 V was used [2,3].

Microencapsulated cell count
The microcapsules were dissolved in 50mM sodium citrate (pH 7.5) to release Lactobacillus cells into the supernatant for counting according Olivares et al. [3].

Statistical analysis
The data are expressed as the mean ± standard deviation of triplicate experiments. The data was subjected to analysis of variance (ANOVA) to compare results and determine statistical significant difference (P < 0.05).