Title of Invention	PROBIOTIC STORAGE ADN DELIVERY
Abstract	This invention discloses an encapsulated probiotic in which one or more probiotic microorganisms such as herein described are encapsulated in a protective encapsulant to prolong the storage life of the probiotic, wherein the encapsulant is formed by a) the combination of a protein such as herein described and a carbohydrate such as herein described in which the encapsulation is achieved by mixing a water dispersible probiotic microorganism in an aqueous suspension of a protein and a carbohydrate, b)mixing an oil dispersible probiotic microorganism in an oil in water emulsion such as herein described of a film forming protein such as herein described and a carbohydrate such as herein described and a fat, or mixing a probiotic microorganism in an oil such as herein described which is subsequently dispersed in a film forming protein such as herein described and a carbohydrate such as herein described.

Title of Invention

PROBIOTIC STORAGE ADN DELIVERY

Abstract

This invention discloses an encapsulated probiotic in which one or more probiotic microorganisms such as herein described are encapsulated in a protective encapsulant to prolong the storage life of the probiotic, wherein the encapsulant is formed by a) the combination of a protein such as herein described and a carbohydrate such as herein described in which the encapsulation is achieved by mixing a water dispersible probiotic microorganism in an aqueous suspension of a protein and a carbohydrate, b)mixing an oil dispersible probiotic microorganism in an oil in water emulsion such as herein described of a film forming protein such as herein described and a carbohydrate such as herein described and a fat, or mixing a probiotic microorganism in an oil such as herein described which is subsequently dispersed in a film forming protein such as herein described and a carbohydrate such as herein described.

Full Text	AM ENCAPSULATED PROBIOTIC AND PROBIOTIC POWDER This invention relates to the storage and delivery of probiotic materials to selected sites in the gastrointestinal system. Background of the invention Probiotics are live microbial food ingredients that have a scientifically documented beneficial effect on human health. Probiotics are also used in animal feedstuffs either to improve animal health or productivity. They are used in pet foods, mainly to decrease unpleasant odours and improve consistency of faecal material. Most of the dominant global stains of commercial probiotic bacteria belong to the bifidobacteria and the lactobacilli. However, bacteria from other genera are used in some parts of the world. For example, China uses a number of other genera, including Bacillus and a Clostridium, Enterococcus faecium has also been used worldwide, however, this genus is implicated in transfer of antibiotic resistance. In the Western world, both bifidobacteria and lactobacilli have a strong track record as safe and acceptable genera to use as probiotics. Other examples are discussed in: Mogensen. G., Salminen, S., O'Brien, J., Ouwehand, A., Holzapfei, W., Shortt, C, Fonder, R., Miller, GD., Donohue, D., Playne, M., Crittenden, R., Bianchi- Salvadori, B. and R. Zink (2002). Food microorganisms - health benefits, safety evaluation and strains with documented history of use in foods Internal Dairy Federation Bulletin No: 377: 4-9 and Mogensen, G., Salminen, S., O'Brien, J., Ouwehand, A., Holzapfei, W., Shortt, C, Fonden, R., Miller, GD., Donohue, D., Playne, M., Crittenden, R., Bianchi-Salvadori, B. and R. Zink (2002) inventory of microorganisms with a documented history of use in food Internat, Dairy Federation Bulletin No: 377: 10-19. It has beer widely recognized by researchers and medical investigations that most health effects are conferred by a scientific strain, and mostly not by the species in general. While many research groups have selected strains for useful probiotic properties, there is a dearth of information on performance in humans publised in peer-reviewed journals. Evidence is increasing that a probiotic food should contain selected strains of both lacrobacilli and bifidobacteria. The concept is that the probiotic lactoba'cilli are useful in the young (where the gut microflora of infants is already naturally rich in bifidobacteria), and that addition of probiotic bifidobacteria becomes more important in the elderly. The numbers of indigenous bifidobacteria decline with ageing if probiotics are not used. Bifidobacteria provide some protection against pathogens which are not able to be done effectively by lactobacilli alone. Adequate viable numbers of the strain of probiotic bacteria in the appropriate segment of the gut are essential if they are to be effective in an health sense. Most authorities consider 10 million bacteria per gram of food an appropriate dietary dose. Technically, this can be quite readily achieved. However, dose response curves have not been produced for any probiotic strain against any health condition. Losses of bacterial numbers occur during manufacture, freeze drying and during shelf life. However, further losses occur during transit through the gastro-intestinal tract The probiotic cultures will encounter gastric juices in the stomach ranging from pH 1.2 (on an empty stomach) through to pH 5.0 . The cultures will be present in the stomach from around 40 minutes up to 5 hours. They will also encounter in the stomach and the small intestine, bile salts, lipolytic, hydrolytic and proteolytic enzymes, which are also able to kill bacteria. It is not until the probiotic bacteria reach higher pH regions of the gastro-intestine that they are able to grow or survive. Such regions are the ileum and the bowel. During this transit, the bacteria also have to compete with resident bacteria or space and for nutrients. They also have to avoid being flushed out of the tract by normal peristaltic action, and they have to avoid being kilted by anti-microbials produced by other organisms. The bacteria have their most favourable growing conditions in the first third of the large bowel (the proximal bowel). Ability to adhere to surfaces, such as intestinal mucosal layer, and the epithelial cell walls of the gut are thus important characteristics for a probiotic. The term "colonisation" is used , and means that the bacteria has mechanisms which enable it to survive in a region of the gastro-intestine on an on-going basis. It is generally believed that the microflora of the gastro-intestine are relatively stable in adults, and are not easily altered by changes in the conditions in the gut ecosystem. Exceptions to this are administration of antibiotics, but even then the gut flora usually re-establish after sometime with a similar species composition. Mechanisms of Action of probiotic bacteria include: ■ competitive exclusion (occupation of niches in the gut mucosal surface to prevent colonisation by infective species) ■ production of acid conditions (lactic acid fermentation by the bacteria leading to lowered gut pH) ■ effects on immune-mediated response ■ reduction of putrefactive and genotoxic intestinal reactions (leading to lower pre-carcinogen levels) ■ release of anti-microbials, such as bacteriocins Many diarrhoeal diseases originate from dysfunction in the small intestine, yet probiotic bacteria are not usually found in high numbers in that region, with the exception of some lactobacilli. There is iittle direct evidence available from healthy humans on microbial composition of the small intestine region. However, the effectiveness of probiotic bacteria in reducing diarrrtoeal disease is quite well established. They are either functioning in transit through the small intestine, or acting through an immune effect. Most immune reactions will occur in the mucosal walls of the small intestine and not the large bowel, thus, if immune-modulation is believed to be the mechanism of action, then the probiotic must be present in the small intestine. The other region of diarrhoea! disturbance is the large bowel. Probiotic bacteria can establish in that region quite easily. In addition to diarrhoeal disorders, probiotic bacteria are effective in lessening lactose intolerance, provided bacteria are chosen which have high beta galactosidase enzyme function. Lactose intolerance effects manifest in the bowel. There are a large number of other emerging health claims made for probiotics. These centre particularly around the bowel eg., bowel cancer, irritable bowel syndrome and inflammatory bowel diseases (such as Crohn's disease). Accordingly , release of probiotic lactobacilli in the last half of the small intestine is preferred. Release of bifidobacteria is usually aimed to occur in the large bowel. Greater immune responses tend to occur with bifidobacteria than with lactobacilli, thus, there is an argument that bifidobacteria in the small intestinal regions are of great importance. Daily consumption of the probiotic is necessary if the target site is in the small intestine, as it is unlikely that the bacteria can adhere to the gut wall in sufficient numbers (except perhaps some lactobacilli). However, daily consumption maynot be necessary if the target site is the large bowel, as growth of the bacteria and colonisation may occur. Probiotic bacteria with good characteristics for effectiveness against disease and other conditions may not have good survival characteristics (eg resistance to low pH, bile salts, proteolytic and hydrolytic enzymes, resistance to antibiotics, adherence to cell walls). Protection of the bacteria during transit to the target site is usually necessary. Protection may be achieved in several ways: encapsulation in a slow release pharmaceutical compound; encapsulation in a gum or in alginate; encapsulation in a resistant starch or in inulin in combination with a gum; protection by incorporation in a food containing resistant starch; or in a dairy food where the proteins and fats may provide some protection. USA patent 5422121 discloses a coating incorporating a film forming polymer having hydrophilic groups and a polysaccharide decomposable in the colon which is useful in delivering dosages to the colon. USA patent 5840860 discloses the delivery of short chain fatty acids to the colon by covalently linking them to a carbohydrate carrier. USA patent 6060050 discloses a combination of a probiotic bacteria such as bifidobacterium with high amylose starch as a carrier which also acts as a growth or maintenance medium in the large bowel or other regions of the gastrointestinal tract. USA patent application 20030096002 discloses a matrix for use in the controlled release of microorganisms. The matrix is formed of a hydrophobic wax and a release modifying agent selected from polysaccharides .starch, an algae derivative or a polymer. USA patent 6413494 discloses a colonic drug delivery vehicle consisting of a polysaccharide such as pectin. Some orobiotics need protection during processing as well as during delivery to the gastro intestinal tract. They may be water or oxygen sensitive and need protection to maintain viability during processing storage and transporting. European patent 1213347 discloses a method of drying and preserving yeasts and microorganisms by mixing them with a matrix material that absorbs water It is an object of this invention to provide a means of encapsulating probiotics to protect them from deterioration during processing and storage and enable them to be delivered to specific sites in the gastrointestinal tract. Brief description of the Invention To this end the present invention provides probiotic bacterial formulations in which one or more probiotic microorganisms are dispersed a) in an aqueous suspension of a protein and a carbohydrate. b) in an oil in water emulsion of a film forming protein and a carbohydrate and a fat, or c) in an oil which is subsequently dispersed in a film forming protein and a carbohydrate The suspension, dispersion or emulsion may be dried to form a powder. Throughout this specification the term probiotic is intended to include microorganisms such as bacteria or fungi either individually or in combination which exhibit a beneficial effect on human health if delivered, preferably alive to the ta-get region of the gut. Examples include bifido bacteria, lactobacilli, saccharomyces, lactococci. streptococci, propionibacteria and any other microorganisms which may be demonstrated to have beneficial effects on the host. The probiotic may be mixed with a prebiotic material or be part of a symbiotic or synbiotic material. Throughout this specification the term prebiotic means a substance such as a protein, peptide, or carbohydrates that provide nutrients for the probiotic or assist the probiotic. For example lactoferrin can enhance the growth of desirable bacteria. Usually prebiotics cannot be digested in the upper intestinal tract. Prebiotic carbohydrates include resistant starch, potato starch or high amylose starch such as Starplus, modified starches (including carboxylated starches, acetylated, propionated, and butyrated starches), non-digestible oligosaccharides such as fructo-, giuco-, xylo-, soyabean-, galacto-, milk-, inulin-, arabinoxylans, arabinogalactans, galactomannans or digestion products of these, but not excluding other oligosaccharides able to exert prebiotic effects. Throughout this specification the term symbiotic or synbiotic means a combination of a probiotic and a prebiotic which together have a synergistic beneficial effect on human health. The probiotic bacteria may be introduced to the encapsulating medium as a liquid concentrate or in freeze dried form. The probiotic bacteria may be dispersed in oil and then emulsified with the aqueous suspension and then dried to produce an encapsulated oil carrying probiotic. This may also be dried to produce a powder. Any suitable drying technology such as spray drying, freeze drying or refractive windows drying may be used. Oil suspended probiotics may be preferred where the probiotic is moisture sensitive. The oil is preferably an edible oil and the emulsion or the powder obtained by drying the emulsion, may be used as a food ingredient, as well as in feed supplements. The aqueous suspension of the carbohydrate and the film forming protein or an emulsion of a film forming protein carbohydrate and oil mixture may be heated before the encapsulation step to react the saccharide and protein components. If the saccharide has reducing sugar groups the heating step will produce maillard reaction products. Heated aqueous suspensions are preferred when the probiotic is oxygen sensitive. The encapsulants of this invention form stable robust films or matrices which embed the probiotic or form films around the probiotic or the oil droplets. Any protein useful in encapsulating oils can be used as the protein component of this nvention. A carbohydrate is combined with the protein. In an aqueous suspension the protein need not be a film forming protein as it forms an encapsulating matrix about the probiotic. However with oil based systems a film forming protein is required. The protein is preferably soluble and is preferably stable in the heating range of the Maillard reaction and includes casein, soy and whey proteins, gelatine, egg albumin and hydrolysed proteins with increased free amino acid groups including soy protein hydrolysate. Care needs to be taken in reacting the protein and carbohydrate to ensure that the conditions do not result in gelling or coagulation of the protein, as this will render the protein incapable of forming an effective film. The preferred protein is a milk protein especially casein or whey protein isolate. Casein is a preferred protein in many applications because of its low cost and its greater resistance to gelling during any heat treatment eg: to form Maillard reaction products. For infant food applications whey proteins are the preferred protein source. The amount of Maillard reaction product in the protein-carbohydrate mixture is an amount sufficient to provide oxygen scavenging activity for the period of the product's shelf life. The minimum reaction required between the protein and carbohydrate prior to encapsulation will depend on the oxygen tolerance of the specific probiotic strain that is encapsulated. The extent of Maillard reaction product formed can be monitored, for a particular protein/carbohydrate combination, by the degree of colour change that occurs. An alternative measure is to assay the unreacted sugar. It is not essential that the carbohydrate and protein undergo a Maillard reaction to be an effective encapsulant for the probiotic bacteria. In mixing the protein and starch it has been found that microfluidisation of the materials particularly the carbohydrate enhances the effectiveness of the formulation. A preferred carbohydrate is a sugar with a reducing group preferably selected from the g'oup consisting of monosaccharides (eg: glucose, fructose), disaccharides (eg: maltose, lactose), trisaccharides, oligosaccharides and glucose syrups. Any reducing sugar source may be used including honey. Carbohydrates that do not undergo a Maillard reaction with the protein may also be used. It is within the ambit of this invention to use an oligosaccharide, or a starch including a resistant starch to improve the delivery and growth of the probiotic in the intestine and colon. Some of these materials are usually not digested in the upper intestinal tract and can assist in the growth of the probiotic. Detailed description of the invention Preferred embodiments of the invention will be described. In the accompanying drawings Figure 1 illustrates graphically the survival of Bifidobacterium infantis during spray drying; Figure 2 illustrates graphically the survival of Bifidobacterium lactis Bb-12 during spray drying; Figure 3 illustrates graphically the survival of Lactobacillus acidophilus La-5 during spray drying; Figure 4 illustrates graphically the survival of Bifidobacterium infantis during simulated gastrointestinal transit; Figure 5 illustrates graphically the survival of Bifidobacterium infantis following storage for 2 weeks at 25°C and 50% relative humidity; Figure 6 illustrates graphically the survival of Bifidobacterium infantis during storage for 5 weeks at 25°C and 50% relative humidity; Figure 7 illustrates graphically the survival of Bifidobacterium lactis Bb-12 during storage for 5 weeks at 25°C and 50% relative humidity; Figure 8 illustrates graphically the survival of Bifidobacterium infantis following incubation at pH 4.0 for 2 hours. Materials Probiotic bacteria used in the examples are bifidobacteria and lactobacilli, however other strains of probiotic bacteria and blends can also be encapsulated by the same process. A probiotic Lactobacillus acidophilus La-5 (Chr. Hansen, Denmark) and two strains of probiotic bifidobacteria with inherently different resiliencies to environmental conditions were used to investigate the advantages of the microencapsulation techniques. Bifidobacterium lactis Bb-12 (Chr. Hansen, Denmark) is a relatively robust probiotic strain with a relatively high resilience to environmental conditions including low pH, and a relatively high aerotolerance. Bifidobacterium infantis (Chr. Hansen, Denmark) is relatively sensitive to environmental conditions in comparison to Bifidobacterium lactis Bb-12. Protein used in the examples is mainly casein, however the protein in the formulations can easily be substituted for other proteins such as whey protein, soy protein, hydrolysed proteins, etc. Carbohydrates used in the examples include glucose, oligosaccharides, dried glucose syrup, resistant starches and pre-processed starches. Other carbohydrates can be used in the formulations such as lactose, polysaccharides, maltodextrins, native starches, modified starches etc. Lipids (vegetable and animal oils, di- and tri-glycerides, n3- and n6 oils, etc.) Microencapsulation Strategies Used Strategy 1: Probiotic bacteria in an aqueous suspension of a reacted or unreacted protein and a carbohydrate. o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the carbohydrate includes a resistant starch, the starch may be used as is or pre- processed by microfluidisation). Heat the mixture at 98°C for 30 min. Cool down to 10°C. Disperse the freeze dried bacteria or concentrate into the reacted solution using a mixer. Spray dry at 120-160°C Ti and / 50-70°C To Temperature of the inlet air Ti inlet air temperature, Temperature of the outlet air To). o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the carbohydrate includes a resistant starch, the starch may be used as is or pre- processed by microfluidisation). Cool down to 10°C. Disperse freeze dried bacteria or concentrate into the solutior using a mixer. Spray dry at 120-160°C Ti and / 50-70°C To. Strategy 2: Probiotic bacteria in reacted or unreacted oil- in- water emulsion of a film forming protein and a carbohydrate and a fat. o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the carbohydrate includes a resistant starch, the starch may be used as is, or pre- processed by microfluidisation), add the oil and homogenise the mixture at 350 bar. Heat the homogenised emulsion at 98°C for 30 min. Cool down to 10°C. Disperse freeze dried bacteria into the reacted mixture using a mixer. Spray dry at 120-160°C Ti and / 50-70°C To. o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the carbohydrate includes a resistant starch, the starch may be used as is, or pre- processed by microfluidisation), add the oil and homogenise the mixture at 250 bar. Cool down to 10°C. Disperse the freeze dried bacteria into the mixture using a mixer. Spray dry at 120-160°C Ti and / 50-70°C To. Strategy 3: Probiotic bacteria in an oil that is subsequently dispersed in reacted or unreacted film forming protein and a carbohydrate. o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the carbohydrate includes a resistant starch, the starch may be used as is, or pre- prccessed by microfluidisation). Heat the mixture at 98°C for 30 min. Cool down to 10°C. Disperse freeze dried bacteria in oil. Add the freeze dried bacteria dispersion into the reacted solution using a mixer. Spray dry at 120- 160°CTiand/50-70oCTo. o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the carbohydrate includes a resistant starch, the starch may be used as is, or pre- processed by microfluidisation). Cool down to 10°C. Disperse freeze dried bacteria in oil. Add the freeze dried bacteria dispersion into the solution using a mixer. Spray dry at 120-160°C Ti and / 50-70°C To. PROCESSING AND FORMULATION EXAMPLES Strategy 1 Example 1 (Encapsulated:protein-sugar). Freeze dried probiotic bacteria encapsulated in protein-sugar matrix Processing steps Prepare a mixture containing sodium caseinate, oligosaccharide and dried glucose syrup (Cas-oligo-DGS) solution at 60°C. Cool down to 10°C. Disperse freeze dried bacteria into the solution using a mixer. Spray dry at 160/65°C Ti/To. Example 2 (Encapsulated:protein-sugar MRP) Freeze dried probiotic bacteria encapsulated in heat reacted protein-sugar matrix Processing steps Prepare a mixture containing sodium caseinate, oligosaccharide and dried glucose syrup (Cas-oligo-DGS) solution at 60°C. Heat mixture at 98°C for 30 min Cool down to 10°C. Disperse freeze dried bacteria into the reacted solution using a mixer. Spray dry at 160/65°C Ti/To. Example 3 (Encapsulated:protein-sugar-RS(Raw) Freeze dried probiotic bacteria encapsulated in protein-sugar-high amylose starch matrix Processing steps Prepare a 15% w/w sodium caseinate solution at 60°C, then add the sugar. Prepare a 10% w/w Hylon VII dispersion at 60°C. Mix the sodium caseinate-sugar solution and Hylon VII dispersion together. Cool down to 10°C. Add the freeze dried bacteria into the protein-sugar-starch mixture using a mixer. Spray dry at 160/65°C Ti/To. Example 4 (Encapsulated:protein-suaar-RS(MF) Freeze dried probiotic bacteria encapsulated in protein-sugar-microfluidised high amylose starch matrix Processing steps Prepare a 15% w/w protein solution at 60°C, then add the sugar. Prepare 20% w/w Hylon VII dispersion at 60°C, heat 121°C for 60 min, cool down, and add remaining water to make up to 10% w/w total solids and microfluidise at 800 bar x 3 passes. Mix the protein-sugar solution and microfluidised Hylon VII dispersion together. Cool down to 10°C. Add the freeze dried bacteria into the protein-sugar- starch mixture using a mixer. Spray dry at 160/65°C Ti/To. . Strategy 2 Example 5 (Encapsulated:protein-sugar-oil emulsion). Freeze dried probiotic bacteria encapsulated in protein-sugar-oil emulsion Processing steps Prepare a mixture containing sodium caseinate, oligosaccharide and dried glucose syrup (Cas-oligo-DGS) solution at 60°C, add oil using a mixer and homogenise at 250 bar. Cool down to 10°C. Disperse freeze dried bacteria into the emulsion using a mixer. Spray dry at 160/65°C Ti/To. Example 6 (Encapsulated:protein-sugar-oil MRP emulsion) Freeze dried probiotic bacteria encapsulated in heat reacted protein-sugar-oil emulsion Processing steps Prepa-e a mixture containing sodium caseinate, oligosaccharide and dried glucose syrup (Cas-oligo-DGS) solution at 60°C, add the oil and homogenise at 250 bar. Heat the emulsion at 98°C for 30 min. Cool down to 10°C. Disperse freeze dried bacteria into the emulsion using a mixer. Spray dry at 160/65°C Ti/To. Example 7 (Encapsulated:protein-sugar-RS(MF)-oil emulsion) Freeze dried probiotic bacteria encapsulated in protein-sugar-microfluidised high amylose starch-oil emulsion Processing steps Prepare a 15% w/w protein solution at 60°C, then add the sugar. Prepare 20% w/w Hylon VII dispersion at 60°C, heat 121°C for 60 min, cool down, and add remaining water to make up to 10% w/w total solids and microfluidise at 800 bar x 3 passes. Mix the protein-sugar solution and microfluidised Hylon VII dispersion together. Add the oil and homogenise at 250 bar. Cool down to 10°C. Add the freeze dried bacteria into the emulsion using a mixer. Spray dry at 160/65°C Ti/To. Strategy 3 Example 8 (Encapsulated:(in oil) protein-sugar). Freeze dried probiotic bacteria in oil and encapsulated in protein-sugar matrix Processing steps Prepare a mixture containing sodium caseinate, oligosaccharide and dried glucose syrup (Cas-oligo-DGS) solution at 60°C. Cool down to 10°C. Disperse freeze dried bacteria in oil. Add the freeze dried bacteria dispersion into the solution using a mixer. Spray dry at 160/65°C Ti/To. Example 9 (Encapsulated: (in oil) protein-sugar MRP) Freeze dried probiotic bacteria in oil and encapsulated in heat reacted protein- sugar matrix Processing steps Prepare a mixture containing sodium caseinate, oligosaccharide and dried glucose syrup (Cas-oligo-DGS) solution at 60°C. Heat mixture at 98°C for 30 min Cool down to 10°C. Disperse freeze dried bacteria in oil. Add the bifido bacteria Bb12 dispersion into the solution using a mixer. Spray dry at 160/65°C Ti/To. Example 10 (Encapsulated: (in oil) protein-RS(Raw) Freeze dried probiotic bacteria in oil and encapsulated in protein-high amylose starch matrix Processing steps Prepare a 15% w/w sodium caseinate solution at 60°C. Prepare a 10% w/w Hylon VII dispersion at 60°C. Mix the sodium caseinate solution and Hylon VII dispersion together. Cool down to 10°C. Disperse freeze dried bacteria in oil. Add the freeze dried bacteria dispersion into the protein-starch mixture using a mixer. Spray dry at 160/65oC Ti/To. Example 11 (Encapsulated: (in oil) protein-RS(MF) Freeze dried probiotic bacteria in oil and encapsulated in protein-microfluidised high amylose starch matrix Processing steps Prepare 15% w/w caseinate solution at 60°C. Prepare 20% w/w Hylon VII dispersion at 60°C, heat 121°C for 60 min, cool down, and add remaining water to make up to 10% w/w total solids and microfluidise at 800 bar. Mix the sodium caseinate solution and microfluidised Hylon VII together. Cool down to 10°C. Dispense freeze dried bacteria in oil. Add the freeze dried bacteria dispersion into the protein-starch mixture using a mixer. Spray dry at 160/65°C Ti/To. Example 12 (Encapsulated: (in oil) protein-sugar-RS(MF) Freeze dried probiotic bacteria in oil and encapsulated in protein-sugar- microfluidised high amylose starch matrix Processing steps Prepare a 15% w/w protein solution at 60°C, then add the sugar. Prepare 20% w/w Hylon VII dispersion at 60°C, heat 121oC for 60 min, cool down, and add remaining water to make up to 10% w/w total solids and microfluidise at 800 bar x 3 passes. Mix the protein-sugar solution and microfluidised Hylon VII dispersion together. Cool down to 10°C. Disperse freeze dried bacteria in oil. Add the freeze dried bacteria dispersion into the protein-starch mixture using a mixer. Spray dry at 160/65°C Ti/To. Ingredient % in powder % in emulsion Freeze dried bacteria 8% 2% Canola Oil 32% 8% Na Caseinate 20% 5% Oligosaccharide 20% 5% Water 30% Hylon VII 20% 5% Water 45% Total 100.0% 100.0% ASSESSMENT OF BACTERIAL VIABILITY In order to enumerate viable bacteria, the probiotics were released from the microcapsules by dissolving the capsule material in Simulated Intestinal Fluid (SIF) (described later) or deionized water (D1). Duplicate 1.0 g samples of spray-dried encapsulated material were mixed with 10 ml of SIF or DI and the samples were incubated for 1 - 2 h at 37°C while continually mixed at 100 rpm. Enumeration of released viable bacteria was conducted using traditional microbiological plating methods. Ten-fold serial dilutions of the released bacteria were performed in 0.1% peptone (pH 6.9-7.0). To facilitate dispersion of the bacteria from oil in the samples Tween 30 (100µl) was added to the first dilution of all the samples before vortexing. Bifidobacteria were cultured on Reinforced Clostridial Agar (RCA) and the lactobacilli were grown on MRS (de Man, Rogosa and Sharpe) agar. The agar plates were incubated anaerobically for 48h at 37°C and CFU/g of encapsulated materia was determined. Percent survival was calculated as: Percent survival = (post-treatment CFU/g + initial CFU/g) x 100% The advantages of microencapsulation treatments on the survival of probiotic bacteria were examined in four areas: Survival during spray drying Survival (and release) during gastrointestinal transit Survival during non-refrigerated storage Survival at low pH Advantage of Microencapsulation During Spray Drying Each of the three probiotic bacterial strains mentioned previously was microencapsulated and spray dried using the techniques described in the examples. The percentage of the probiotic bacteria that survived spray drying was determined for each microencapsulation technique. For Bifidobacterium infantis, it was possible to spray dry a re-suspended freeze dried sample of bacteria to provide a comparison of the survival of encapsulated and re-suspended freeze- dried bacteria during spray drying. Figure 1 shows that all three microencapsulation strategies protected the probiotic during spray drying compared to non-encapsulated bacteria. ("Non-encapsulated" in Fig. 1 means the freeze dried probiotic sample was dispersed in water and spray dried) Microencapsulation substantially protected the viability of the probiotic Bifidobacterium during spray drying. Strategy 1 appeared to be the best for Bifidobacterium infantis during spray drying. Greater than 3 orders of magnitude (3 log10 units) improvement in the viability of the probiotic was achieved with this sensitive strain. Figure 2 shows that the survival of Bifidobacterium lactis Bb-12 is generally much higher than for the sensitive Bifidobacterium infantis strain. A number of microencapsulation treatments enabled the viability of Bifidobacterium lactis E5b-12 to be retained within the same order of magnitude (less than 1 log10 drop ir viability) during spray drying. Differences were observed between treatments within Strategy 3 in their ability to protect the viability of Bifidobacterium lactis Bb-12. Since freeze-dried Bifidobacterium lactis Bb-12 re-suspended in water could not be spray dried, it was not possible to compare the effects of encapsulation during spray drying for this strain. Figure 3 shows that the viability of Lactobacillus acidophilus La-5 was well maintained during spray drying for a number of encapsulation treatments. Many microencapsulation treatments allowed greater than 50% viability to be maintained during spray drying with strain-to-strain variation in the most effective treatments. Overall, Figure 1 shows that the encapsulation strategies used protect during spray drying, and Figures 2 and 3 show that the viability of Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5 remained largely intact following spray drying. Advantage of Microencapsulation During Gastrointestinal Transit To simulate survival during gastrointestinal transit, microencapsulated and non- microencapsulated probiotic bacteria were passed through a two-stage in vitro model simulating conditions in the stomach and small intestine. In stage 1, duplicate 1.0 g samples of each spray-dried encapsulated treatment were mixed in 10 mL of Simulated Gastric Fluid (SGF) and incubated for 2 h at 37°C with constant agitation at 100 rpm. After 2 hrs, the pH of the samples was adjusted to 6.8 using 1 M sodium hydroxide (added drop wise to prevent possible damage to live ceils), then 10 ml of SIF was added to the pH-adjusted sample which was incubated for a further 3 h at 37°C with constant stirring at 100 rpm. Viable counts of the oacteria were then measured. The SGF and SIF were prepared as follows (Reference: US Pharmacopea (2000) & National Formulatory (USP 24NF19, Rockville MD): Simulated Gastric Fluid (SGF)(PH 1.2) Sodium chloride (1.0 g), 1.6 g of pepsin, and 3.5 ml of concentrated HCI (36%) were dissolved in deionized water to a final volume of 500 ml. The final pH of the solution was 1.2. Simulated Intestinal Fluid (SIF)(pH 6.8) Potassium hydrogen phosphate was prepared by dissolving 3.4g in 450 ml of deionised water. To this, 38.5 ml of 0.2 M sodium hydroxide and 6.25g of pancreatin (8xUSP grade) was added. The solution was mixed at 4°C overnight and the pH was adjusted to 6.8 with 1 M sodium hydroxide or with 0.2 M hydrochloric acid. The volume was made up to 500 ml with deionized water. Figure 4 shows that all three microencapsulation strategies improved the viability of the strain. ("Non-encapsulated (freeze dried)" means freeze dried probiotic sample in Figure 4 and all subsequent Figures) Microencapsulation substantially protected the viability of the probiotic Bifidobacterium infantis compared to the non-encapsulated freeze dried bacteria. Strategies 2 and 3 were the most protective. Almost 100% survival of this sensitive probiotic strain was achieved with encapsulation compared to non-encapsulated bacteria for which viability dropped by almost 4 orders of magnitude (4 log10 units) under the same conditions. Advantage of Microencapsulation During Non-refrigerated Storage The survival of encapsulated and non-encapsulated probiotic bacteria was assessed during storage over a 5-week period at 25°C and 50% relative humidity. The survival of the bacteria was assessed after 2 weeks and 5 weeks. Viable counts were obtained as described previously. Figure 5 shows that all three microencapsulation strategies protected the viability of the strain to some extent after 2 weeks storage at 25°C-50% RH. Microencapsulation substantially protected the viability of the probiotic Figure 4 shows that all three microencapsulation strategies improved the viability of the strain. ("Non-encapsulated (freeze dried)" means freeze dried probiotic sample in Figure 4 and all subsequent Figures) Microencapsulation substantially protected the viability of the probiotic Bifidobacterium infantis compared to the non-encapsulated freeze dried bacteria. compared to the non-encapsulated bacteria during non-refrigerated storage. Strategies 2 and 3 were the most protective. The viability of this probiotic strain, from a species that is sensitive to environmental conditions such as oxygen, was maintained within the same order of magnitude (less than 1 log10 unit drop) over a 2-week period in non-refrigerated conditions using some treatments. In contrast, the viability of non-encapsulated freeze dried bacteria was reduced by more than 5 orders of magnitude. Figure 6 shows that microencapsulation substantially protected the viability of the probiotic Bifidobacterium infantis compared to the non-encapsulated bacteria during non-refrigerated storage. After 5 weeks of storage, the treatments encompassing Strategy 2 and encapsulation in protein-RS(MF) (Strategy 1) were the most successful at maintaining the viability of Bifidobacterium infantis. After storage at 25°C and 50% relative humidity for 5 weeks, microencapsulation of the bacteria using Strategy 2 enabled the loss in viable counts to be maintained at less than 2 log™ units, compared to a greater than 8 log™ unit drop in viable counts observed for non-encapsulated bacteria. Figure 7 shows that ail three microencapsulation strategies protected the viability of the strain during storage for 5 weeks at 25°C and 50% relative humidity to a greater degree than non-encapsulated bacteria. Microencapsulation substantially protected the viability of the probiotic Bifidobacterium lactis Bb-12 compared to the non-encapsulated freeze dried bacteria during non-refrigerated storage. The viability of the non-encapsulated bacteria at 2 weeks storage was below the detection limit of 1000 CFU/g. The percent survival depicted for non-encapsulated freeze dried bacteria at this point therefore represents the maximum possible percent survival and may be an overestimate. The benefit in terms of percent survival after 5 weeks was between 2 and 4 log10 units. Advantage of Microencapsulation in a Low pH Environment The ability of the microcapsules to protect the bacteria against moderately low pH was assessed using incubation at pH 4.0 as an example. Encapsulated spray dried and non-encapsulated freeze dried probiotic bacteria (0.12g freeze dried powder equivalent) were mixed in 10 mL of 0.2 M acetate buffer at pH 4.0 and incubated for 2 hrs at 37°C with constant stirring at 100 rpm. Following the 2h incubation, the pH of the samples was adjusted to 6.8 using 1 M sodium hydroxide and they were incubated for a further 1 h at 37°C (room temperature) to effect release of the bacteria from the capsules. The viable counts of bacteria in the samples were determined as described previously. Figure 8 shows that all three microencapsulation strategies protected the viability of the strain to some extent, providing on average a 2-3 log improvement in viability following incubation at pH 4.0. ("Non-encapsulated:freeze dried" is the freeze dried probiotic sample) Microencapsulation substantially protected the viability of the probiotic Bifidobacterium infantis compared to the non-encapsulated freeze dried bacteria. Those skilled in the art will realize that this invention may be realized in embodiments differing from those described without departing from the basic teachings of the invention. We Claim: 1. An encapsulated probiotic in which one or more probiotic microorganisms such as herein described are encapsulated in a protective encapsulant to prolong the storage life of the probiotic, wherein the encapsulant is formed by a. the combination of a protein such as herein described and a carbohydrate such as herein described in which the encapsulation is achieved by mixing a water dispersible probiotic microorganism in an aqueous suspension of a protein and a carbohydrate, b. mixing an oil dispersible probiotic microorganism in an oil in water emulsion such as herein described of a film forming protein such as herein described and a carbohydrate such as herein described and a fat, or c. mixing a probiotic microorganism in an oil such as herein described which is subsequently dispersed in a film forming protein such as herein described and a carbohydrate such as herein described 2. An encapsulated probiotic as claimed in claim 1 in which the carbohydrate contains a reducing sugar group. 3. An encapsulated probiotic microorganism as claimed in claim 1 or 2 in which one or more prebiotic materials are mixed with the probiotic microorganisms. 4. An encapsulated probiotic microorganism as claimed in claim 1 or 2 in which the carbohydrate in the film forming composition is a prebiotic carbohydrate. 5. An encapsulated probiotic microorganism as claimed in claim 1 in which the protein is casein or whey protein. 6. An encapsulated probiotic microorganism as claimed in claim 1 or 2 in which the carbohydrate is a resistant starch or a high amylose starch. 7. An encapsulated probiotic bacteria as claimed in claim 2 where the protein and carbohydrate is heat processed 8. An encapsulated probiotic bacteria as claimed in claim 2 where the protein and carbohydrate is heat processed in the presence of an oil or fat prior to addition of the probiotic bacteria. 9. A probiotic bacteria formulation in claim 3 where the starch is processed by heating and/or microfluidisation. 10. An encapsulated probiotic microorganism as claimed in claim 1 which is spray dried or freeze dried to form a powder. 11. An encapsulated probiotic microorganism as claimed in claim 1 in which the probiotic microorganism is selected from bifido bacteria, lactobacilli, saccharomyces, lactococci, streptococci and propionibacteria. 12. A probiotic powder consisting of a probiotic bacteria selected from bifido bacteria, lactobacilli, saccharomyces, lactococci, streptococci and propionibacteria encapsulated in a film forming mixture of casein or whey protein and an oligosacharride, such as herein described. 13. A probiotic powder as claimed in claim 12 in which the film forming mixture has been heated to form Maillard reaction products between the oligosaccharaide and the casein or whey protein. 14. A probiotic powder as claimed in claim 12 in which the probiotic bacteria is a liquid probiotic concentrate 15. A probiotic powder as claimed in claim 12 in which the probiotic bacteria is freeze dried. This invention discloses an encapsulated probiotic in which one or more probiotic microorganisms such as herein described are encapsulated in a protective encapsulant to prolong the storage life of the probiotic, wherein the encapsulant is formed by a) the combination of a protein such as herein described and a carbohydrate such as herein described in which the encapsulation is achieved by mixing a water dispersible probiotic microorganism in an aqueous suspension of a protein and a carbohydrate, b)mixing an oil dispersible probiotic microorganism in an oil in water emulsion such as herein described of a film forming protein such as herein described and a carbohydrate such as herein described and a fat, or mixing a probiotic microorganism in an oil such as herein described which is subsequently dispersed in a film forming protein such as herein described and a carbohydrate such as herein described.

Full Text

AM ENCAPSULATED PROBIOTIC AND PROBIOTIC POWDER
This invention relates to the storage and delivery of probiotic materials to
selected sites in the gastrointestinal system.
Background of the invention
Probiotics are live microbial food ingredients that have a scientifically
documented beneficial effect on human health. Probiotics are also used in animal
feedstuffs either to improve animal health or productivity. They are used in pet
foods, mainly to decrease unpleasant odours and improve consistency of faecal
material.
Most of the dominant global stains of commercial probiotic bacteria belong to the
bifidobacteria and the lactobacilli. However, bacteria from other genera are used
in some parts of the world. For example, China uses a number of other genera,
including Bacillus and a Clostridium, Enterococcus faecium has also been used
worldwide, however, this genus is implicated in transfer of antibiotic resistance. In
the Western world, both bifidobacteria and lactobacilli have a strong track record
as safe and acceptable genera to use as probiotics. Other examples are
discussed in:
Mogensen. G., Salminen, S., O'Brien, J., Ouwehand, A., Holzapfei, W., Shortt,
C, Fonder, R., Miller, GD., Donohue, D., Playne, M., Crittenden, R., Bianchi-
Salvadori, B. and R. Zink (2002). Food microorganisms - health benefits, safety
evaluation and strains with documented history of use in foods Internal Dairy
Federation Bulletin No: 377: 4-9 and Mogensen, G., Salminen, S., O'Brien, J.,
Ouwehand, A., Holzapfei, W., Shortt, C, Fonden, R., Miller, GD., Donohue, D.,
Playne, M., Crittenden, R., Bianchi-Salvadori, B. and R. Zink (2002) inventory of
microorganisms with a documented history of use in food Internat, Dairy
Federation Bulletin No: 377: 10-19.
It has beer widely recognized by researchers and medical investigations that
most health effects are conferred by a scientific strain, and mostly not by the
species in general. While many research groups have selected strains for useful
probiotic properties, there is a dearth of information on performance in humans
publised in peer-reviewed journals.

Evidence is increasing that a probiotic food should contain selected strains of both
lacrobacilli and bifidobacteria. The concept is that the probiotic lactoba'cilli are
useful in the young (where the gut microflora of infants is already naturally rich in
bifidobacteria), and that addition of probiotic bifidobacteria becomes more
important in the elderly. The numbers of indigenous bifidobacteria decline with
ageing if probiotics are not used. Bifidobacteria provide some protection against
pathogens which are not able to be done effectively by lactobacilli alone.
Adequate viable numbers of the strain of probiotic bacteria in the appropriate
segment of the gut are essential if they are to be effective in an health sense. Most
authorities consider 10 million bacteria per gram of food an appropriate dietary
dose. Technically, this can be quite readily achieved. However, dose response
curves have not been produced for any probiotic strain against any health
condition.
Losses of bacterial numbers occur during manufacture, freeze drying and during
shelf life. However, further losses occur during transit through the gastro-intestinal
tract The probiotic cultures will encounter gastric juices in the stomach ranging
from pH 1.2 (on an empty stomach) through to pH 5.0 . The cultures will be
present in the stomach from around 40 minutes up to 5 hours. They will also
encounter in the stomach and the small intestine, bile salts, lipolytic, hydrolytic and
proteolytic enzymes, which are also able to kill bacteria. It is not until the probiotic
bacteria reach higher pH regions of the gastro-intestine that they are able to grow
or survive. Such regions are the ileum and the bowel. During this transit, the
bacteria also have to compete with resident bacteria or space and for nutrients.
They also have to avoid being flushed out of the tract by normal peristaltic action,
and they have to avoid being kilted by anti-microbials produced by other
organisms. The bacteria have their most favourable growing conditions in the first
third of the large bowel (the proximal bowel).
Ability to adhere to surfaces, such as intestinal mucosal layer, and the epithelial
cell walls of the gut are thus important characteristics for a probiotic. The term
"colonisation" is used , and means that the bacteria has mechanisms which enable
it to survive in a region of the gastro-intestine on an on-going basis. It is generally
believed that the microflora of the gastro-intestine are relatively stable in adults,
and are not easily altered by changes in the conditions in the gut ecosystem.

Exceptions to this are administration of antibiotics, but even then the gut flora
usually re-establish after sometime with a similar species composition.
Mechanisms of Action of probiotic bacteria include:
■ competitive exclusion (occupation of niches in the gut mucosal
surface to prevent colonisation by infective species)
■ production of acid conditions (lactic acid fermentation by the bacteria
leading to lowered gut pH)
■ effects on immune-mediated response
■ reduction of putrefactive and genotoxic intestinal reactions (leading
to lower pre-carcinogen levels)
■ release of anti-microbials, such as bacteriocins
Many diarrhoeal diseases originate from dysfunction in the small intestine, yet
probiotic bacteria are not usually found in high numbers in that region, with the
exception of some lactobacilli. There is iittle direct evidence available from healthy
humans on microbial composition of the small intestine region. However, the
effectiveness of probiotic bacteria in reducing diarrrtoeal disease is quite well
established. They are either functioning in transit through the small intestine, or
acting through an immune effect. Most immune reactions will occur in the mucosal
walls of the small intestine and not the large bowel, thus, if immune-modulation is
believed to be the mechanism of action, then the probiotic must be present in the
small intestine. The other region of diarrhoea! disturbance is the large bowel.
Probiotic bacteria can establish in that region quite easily.
In addition to diarrhoeal disorders, probiotic bacteria are effective in lessening
lactose intolerance, provided bacteria are chosen which have high beta
galactosidase enzyme function. Lactose intolerance effects manifest in the bowel.
There are a large number of other emerging health claims made for probiotics.
These centre particularly around the bowel eg., bowel cancer, irritable bowel
syndrome and inflammatory bowel diseases (such as Crohn's disease).
Accordingly , release of probiotic lactobacilli in the last half of the small intestine is
preferred. Release of bifidobacteria is usually aimed to occur in the large bowel.
Greater immune responses tend to occur with bifidobacteria than with lactobacilli,
thus, there is an argument that bifidobacteria in the small intestinal regions are of
great importance.

Daily consumption of the probiotic is necessary if the target site is in the small
intestine, as it is unlikely that the bacteria can adhere to the gut wall in sufficient
numbers (except perhaps some lactobacilli). However, daily consumption maynot
be necessary if the target site is the large bowel, as growth of the bacteria and
colonisation may occur.
Probiotic bacteria with good characteristics for effectiveness against disease and
other conditions may not have good survival characteristics (eg resistance to low
pH, bile salts, proteolytic and hydrolytic enzymes, resistance to antibiotics,
adherence to cell walls). Protection of the bacteria during transit to the target site
is usually necessary.
Protection may be achieved in several ways: encapsulation in a slow release
pharmaceutical compound; encapsulation in a gum or in alginate; encapsulation in
a resistant starch or in inulin in combination with a gum; protection by incorporation
in a food containing resistant starch; or in a dairy food where the proteins and fats
may provide some protection.
USA patent 5422121 discloses a coating incorporating a film forming polymer
having hydrophilic groups and a polysaccharide decomposable in the colon which
is useful in delivering dosages to the colon.
USA patent 5840860 discloses the delivery of short chain fatty acids to the colon
by covalently linking them to a carbohydrate carrier.
USA patent 6060050 discloses a combination of a probiotic bacteria such as
bifidobacterium with high amylose starch as a carrier which also acts as a growth
or maintenance medium in the large bowel or other regions of the gastrointestinal
tract.
USA patent application 20030096002 discloses a matrix for use in the controlled
release of microorganisms. The matrix is formed of a hydrophobic wax and a
release modifying agent selected from polysaccharides .starch, an algae derivative
or a polymer.
USA patent 6413494 discloses a colonic drug delivery vehicle consisting of a
polysaccharide such as pectin.
Some orobiotics need protection during processing as well as during delivery to
the gastro intestinal tract. They may be water or oxygen sensitive and need
protection to maintain viability during processing storage and transporting.

European patent 1213347 discloses a method of drying and preserving yeasts and
microorganisms by mixing them with a matrix material that absorbs water
It is an object of this invention to provide a means of encapsulating probiotics to
protect them from deterioration during processing and storage and enable them to
be delivered to specific sites in the gastrointestinal tract.
Brief description of the Invention
To this end the present invention provides probiotic bacterial formulations in which
one or more probiotic microorganisms are dispersed
a) in an aqueous suspension of a protein and a carbohydrate.
b) in an oil in water emulsion of a film forming protein and a
carbohydrate and a fat, or
c) in an oil which is subsequently dispersed in a film forming protein
and a carbohydrate
The suspension, dispersion or emulsion may be dried to form a powder.
Throughout this specification the term probiotic is intended to include
microorganisms such as bacteria or fungi either individually or in combination
which exhibit a beneficial effect on human health if delivered, preferably alive to
the ta-get region of the gut. Examples include bifido bacteria, lactobacilli,
saccharomyces, lactococci. streptococci, propionibacteria and any other
microorganisms which may be demonstrated to have beneficial effects on the host.
The probiotic may be mixed with a prebiotic material or be part of a symbiotic or
synbiotic material.
Throughout this specification the term prebiotic means a substance such as a
protein, peptide, or carbohydrates that provide nutrients for the probiotic or assist
the probiotic. For example lactoferrin can enhance the growth of desirable bacteria.
Usually prebiotics cannot be digested in the upper intestinal tract. Prebiotic
carbohydrates include resistant starch, potato starch or high amylose starch such
as Starplus, modified starches (including carboxylated starches, acetylated,
propionated, and butyrated starches), non-digestible oligosaccharides such as
fructo-, giuco-, xylo-, soyabean-, galacto-, milk-, inulin-, arabinoxylans,
arabinogalactans, galactomannans or digestion products of these, but not
excluding other oligosaccharides able to exert prebiotic effects.

Throughout this specification the term symbiotic or synbiotic means a combination
of a probiotic and a prebiotic which together have a synergistic beneficial effect on
human health.
The probiotic bacteria may be introduced to the encapsulating medium as a liquid
concentrate or in freeze dried form. The probiotic bacteria may be dispersed in oil
and then emulsified with the aqueous suspension and then dried to produce an
encapsulated oil carrying probiotic. This may also be dried to produce a powder.
Any suitable drying technology such as spray drying, freeze drying or refractive
windows drying may be used. Oil suspended probiotics may be preferred where
the probiotic is moisture sensitive. The oil is preferably an edible oil and the
emulsion or the powder obtained by drying the emulsion, may be used as a food
ingredient, as well as in feed supplements.
The aqueous suspension of the carbohydrate and the film forming protein or an
emulsion of a film forming protein carbohydrate and oil mixture may be heated
before the encapsulation step to react the saccharide and protein components. If
the saccharide has reducing sugar groups the heating step will produce maillard
reaction products. Heated aqueous suspensions are preferred when the probiotic
is oxygen sensitive.
The encapsulants of this invention form stable robust films or matrices which
embed the probiotic or form films around the probiotic or the oil droplets.
Any protein useful in encapsulating oils can be used as the protein component of
this nvention. A carbohydrate is combined with the protein. In an aqueous
suspension the protein need not be a film forming protein as it forms an
encapsulating matrix about the probiotic. However with oil based systems a film
forming protein is required.
The protein is preferably soluble and is preferably stable in the heating range of
the Maillard reaction and includes casein, soy and whey proteins, gelatine, egg
albumin and hydrolysed proteins with increased free amino acid groups including
soy protein hydrolysate. Care needs to be taken in reacting the protein and
carbohydrate to ensure that the conditions do not result in gelling or coagulation of
the protein, as this will render the protein incapable of forming an effective film.
The preferred protein is a milk protein especially casein or whey protein isolate.
Casein is a preferred protein in many applications because of its low cost and its

greater resistance to gelling during any heat treatment eg: to form Maillard reaction
products. For infant food applications whey proteins are the preferred protein
source. The amount of Maillard reaction product in the protein-carbohydrate
mixture is an amount sufficient to provide oxygen scavenging activity for the period
of the product's shelf life. The minimum reaction required between the protein and
carbohydrate prior to encapsulation will depend on the oxygen tolerance of the
specific probiotic strain that is encapsulated. The extent of Maillard reaction
product formed can be monitored, for a particular protein/carbohydrate
combination, by the degree of colour change that occurs. An alternative measure
is to assay the unreacted sugar.
It is not essential that the carbohydrate and protein undergo a Maillard reaction to
be an effective encapsulant for the probiotic bacteria. In mixing the protein and
starch it has been found that microfluidisation of the materials particularly the
carbohydrate enhances the effectiveness of the formulation.
A preferred carbohydrate is a sugar with a reducing group preferably selected from
the g'oup consisting of monosaccharides (eg: glucose, fructose), disaccharides
(eg: maltose, lactose), trisaccharides, oligosaccharides and glucose syrups. Any
reducing sugar source may be used including honey. Carbohydrates that do not
undergo a Maillard reaction with the protein may also be used.
It is within the ambit of this invention to use an oligosaccharide, or a starch
including a resistant starch to improve the delivery and growth of the probiotic in
the intestine and colon. Some of these materials are usually not digested in the
upper intestinal tract and can assist in the growth of the probiotic.
Detailed description of the invention
Preferred embodiments of the invention will be described.
In the accompanying drawings
Figure 1 illustrates graphically the survival of Bifidobacterium infantis during spray
drying;
Figure 2 illustrates graphically the survival of Bifidobacterium lactis Bb-12 during
spray drying;
Figure 3 illustrates graphically the survival of Lactobacillus acidophilus La-5 during
spray drying;

Figure 4 illustrates graphically the survival of Bifidobacterium infantis during
simulated gastrointestinal transit;
Figure 5 illustrates graphically the survival of Bifidobacterium infantis following
storage for 2 weeks at 25°C and 50% relative humidity;
Figure 6 illustrates graphically the survival of Bifidobacterium infantis during
storage for 5 weeks at 25°C and 50% relative humidity;
Figure 7 illustrates graphically the survival of Bifidobacterium lactis Bb-12 during
storage for 5 weeks at 25°C and 50% relative humidity;
Figure 8 illustrates graphically the survival of Bifidobacterium infantis following
incubation at pH 4.0 for 2 hours.
Materials
Probiotic bacteria used in the examples are bifidobacteria and lactobacilli, however
other strains of probiotic bacteria and blends can also be encapsulated by the
same process.
A probiotic Lactobacillus acidophilus La-5 (Chr. Hansen, Denmark) and two strains
of probiotic bifidobacteria with inherently different resiliencies to environmental
conditions were used to investigate the advantages of the microencapsulation
techniques. Bifidobacterium lactis Bb-12 (Chr. Hansen, Denmark) is a relatively
robust probiotic strain with a relatively high resilience to environmental conditions
including low pH, and a relatively high aerotolerance. Bifidobacterium infantis (Chr.
Hansen, Denmark) is relatively sensitive to environmental conditions in
comparison to Bifidobacterium lactis Bb-12.
Protein used in the examples is mainly casein, however the protein in the
formulations can easily be substituted for other proteins such as whey protein, soy
protein, hydrolysed proteins, etc.
Carbohydrates used in the examples include glucose, oligosaccharides, dried
glucose syrup, resistant starches and pre-processed starches. Other
carbohydrates can be used in the formulations such as lactose, polysaccharides,
maltodextrins, native starches, modified starches etc.
Lipids (vegetable and animal oils, di- and tri-glycerides, n3- and n6 oils, etc.)

Microencapsulation Strategies Used
Strategy 1: Probiotic bacteria in an aqueous suspension of a reacted or unreacted
protein and a carbohydrate.
o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the
carbohydrate includes a resistant starch, the starch may be used as is or pre-
processed by microfluidisation). Heat the mixture at 98°C for 30 min. Cool
down to 10°C. Disperse the freeze dried bacteria or concentrate into the
reacted solution using a mixer. Spray dry at 120-160°C Ti and / 50-70°C To
Temperature of the inlet air Ti inlet air temperature, Temperature of the outlet
air To).
o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the
carbohydrate includes a resistant starch, the starch may be used as is or pre-
processed by microfluidisation). Cool down to 10°C. Disperse freeze dried
bacteria or concentrate into the solutior using a mixer. Spray dry at 120-160°C
Ti and / 50-70°C To.
Strategy 2: Probiotic bacteria in reacted or unreacted oil- in- water emulsion of a
film forming protein and a carbohydrate and a fat.
o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the
carbohydrate includes a resistant starch, the starch may be used as is, or pre-
processed by microfluidisation), add the oil and homogenise the mixture at 350
bar. Heat the homogenised emulsion at 98°C for 30 min. Cool down to 10°C.
Disperse freeze dried bacteria into the reacted mixture using a mixer. Spray
dry at 120-160°C Ti and / 50-70°C To.
o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the
carbohydrate includes a resistant starch, the starch may be used as is, or pre-
processed by microfluidisation), add the oil and homogenise the mixture at 250
bar. Cool down to 10°C. Disperse the freeze dried bacteria into the mixture
using a mixer. Spray dry at 120-160°C Ti and / 50-70°C To.

Strategy 3: Probiotic bacteria in an oil that is subsequently dispersed in reacted or
unreacted film forming protein and a carbohydrate.
o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the
carbohydrate includes a resistant starch, the starch may be used as is, or pre-
prccessed by microfluidisation). Heat the mixture at 98°C for 30 min. Cool
down to 10°C. Disperse freeze dried bacteria in oil. Add the freeze dried
bacteria dispersion into the reacted solution using a mixer. Spray dry at 120-
160°CTiand/50-70oCTo.
o Prepare a mixture of a protein-carbohydrate solution at 60°C (where the
carbohydrate includes a resistant starch, the starch may be used as is, or pre-
processed by microfluidisation). Cool down to 10°C. Disperse freeze dried
bacteria in oil. Add the freeze dried bacteria dispersion into the solution using a
mixer. Spray dry at 120-160°C Ti and / 50-70°C To.
PROCESSING AND FORMULATION EXAMPLES
Strategy 1
Example 1 (Encapsulated:protein-sugar).
Freeze dried probiotic bacteria encapsulated in protein-sugar matrix
Processing steps
Prepare a mixture containing sodium caseinate, oligosaccharide and dried glucose
syrup (Cas-oligo-DGS) solution at 60°C. Cool down to 10°C. Disperse freeze
dried bacteria into the solution using a mixer. Spray dry at 160/65°C Ti/To.

Example 2 (Encapsulated:protein-sugar MRP)
Freeze dried probiotic bacteria encapsulated in heat reacted protein-sugar matrix
Processing steps
Prepare a mixture containing sodium caseinate, oligosaccharide and dried glucose
syrup (Cas-oligo-DGS) solution at 60°C. Heat mixture at 98°C for 30 min Cool
down to 10°C. Disperse freeze dried bacteria into the reacted solution using a
mixer. Spray dry at 160/65°C Ti/To.

Example 3 (Encapsulated:protein-sugar-RS(Raw)
Freeze dried probiotic bacteria encapsulated in protein-sugar-high amylose starch
matrix
Processing steps
Prepare a 15% w/w sodium caseinate solution at 60°C, then add the sugar.
Prepare a 10% w/w Hylon VII dispersion at 60°C. Mix the sodium caseinate-sugar
solution and Hylon VII dispersion together. Cool down to 10°C. Add the freeze
dried bacteria into the protein-sugar-starch mixture using a mixer. Spray dry at
160/65°C Ti/To.

Example 4 (Encapsulated:protein-suaar-RS(MF)
Freeze dried probiotic bacteria encapsulated in protein-sugar-microfluidised high
amylose starch matrix
Processing steps
Prepare a 15% w/w protein solution at 60°C, then add the sugar. Prepare 20%
w/w Hylon VII dispersion at 60°C, heat 121°C for 60 min, cool down, and add
remaining water to make up to 10% w/w total solids and microfluidise at 800 bar x
3 passes. Mix the protein-sugar solution and microfluidised Hylon VII dispersion
together. Cool down to 10°C. Add the freeze dried bacteria into the protein-sugar-
starch mixture using a mixer. Spray dry at 160/65°C Ti/To. .

Strategy 2
Example 5 (Encapsulated:protein-sugar-oil emulsion).
Freeze dried probiotic bacteria encapsulated in protein-sugar-oil emulsion
Processing steps
Prepare a mixture containing sodium caseinate, oligosaccharide and dried glucose
syrup (Cas-oligo-DGS) solution at 60°C, add oil using a mixer and homogenise at
250 bar. Cool down to 10°C. Disperse freeze dried bacteria into the emulsion
using a mixer. Spray dry at 160/65°C Ti/To.

Example 6 (Encapsulated:protein-sugar-oil MRP emulsion)
Freeze dried probiotic bacteria encapsulated in heat reacted protein-sugar-oil
emulsion

Processing steps
Prepa-e a mixture containing sodium caseinate, oligosaccharide and dried glucose
syrup (Cas-oligo-DGS) solution at 60°C, add the oil and homogenise at 250 bar.
Heat the emulsion at 98°C for 30 min. Cool down to 10°C. Disperse freeze dried
bacteria into the emulsion using a mixer. Spray dry at 160/65°C Ti/To.

Example 7 (Encapsulated:protein-sugar-RS(MF)-oil emulsion)
Freeze dried probiotic bacteria encapsulated in protein-sugar-microfluidised high
amylose starch-oil emulsion
Processing steps
Prepare a 15% w/w protein solution at 60°C, then add the sugar. Prepare 20%
w/w Hylon VII dispersion at 60°C, heat 121°C for 60 min, cool down, and add
remaining water to make up to 10% w/w total solids and microfluidise at 800 bar x
3 passes. Mix the protein-sugar solution and microfluidised Hylon VII dispersion
together. Add the oil and homogenise at 250 bar. Cool down to 10°C. Add the
freeze dried bacteria into the emulsion using a mixer. Spray dry at 160/65°C Ti/To.

Strategy 3
Example 8 (Encapsulated:(in oil) protein-sugar).
Freeze dried probiotic bacteria in oil and encapsulated in protein-sugar matrix
Processing steps
Prepare a mixture containing sodium caseinate, oligosaccharide and dried glucose
syrup (Cas-oligo-DGS) solution at 60°C. Cool down to 10°C. Disperse freeze
dried bacteria in oil. Add the freeze dried bacteria dispersion into the solution
using a mixer. Spray dry at 160/65°C Ti/To.

Example 9 (Encapsulated: (in oil) protein-sugar MRP)
Freeze dried probiotic bacteria in oil and encapsulated in heat reacted protein-
sugar matrix
Processing steps
Prepare a mixture containing sodium caseinate, oligosaccharide and dried glucose
syrup (Cas-oligo-DGS) solution at 60°C. Heat mixture at 98°C for 30 min Cool
down to 10°C. Disperse freeze dried bacteria in oil. Add the bifido bacteria Bb12
dispersion into the solution using a mixer. Spray dry at 160/65°C Ti/To.

Example 10 (Encapsulated: (in oil) protein-RS(Raw)
Freeze dried probiotic bacteria in oil and encapsulated in protein-high amylose
starch matrix
Processing steps
Prepare a 15% w/w sodium caseinate solution at 60°C. Prepare a 10% w/w Hylon
VII dispersion at 60°C. Mix the sodium caseinate solution and Hylon VII dispersion
together. Cool down to 10°C. Disperse freeze dried bacteria in oil. Add the freeze
dried bacteria dispersion into the protein-starch mixture using a mixer. Spray dry at
160/65oC Ti/To.

Example 11 (Encapsulated: (in oil) protein-RS(MF)
Freeze dried probiotic bacteria in oil and encapsulated in protein-microfluidised
high amylose starch matrix
Processing steps
Prepare 15% w/w caseinate solution at 60°C. Prepare 20% w/w Hylon VII
dispersion at 60°C, heat 121°C for 60 min, cool down, and add remaining water to
make up to 10% w/w total solids and microfluidise at 800 bar. Mix the sodium
caseinate solution and microfluidised Hylon VII together. Cool down to 10°C.
Dispense freeze dried bacteria in oil. Add the freeze dried bacteria dispersion into
the protein-starch mixture using a mixer. Spray dry at 160/65°C Ti/To.

Example 12 (Encapsulated: (in oil) protein-sugar-RS(MF)
Freeze dried probiotic bacteria in oil and encapsulated in protein-sugar-
microfluidised high amylose starch matrix
Processing steps
Prepare a 15% w/w protein solution at 60°C, then add the sugar. Prepare 20%
w/w Hylon VII dispersion at 60°C, heat 121oC for 60 min, cool down, and add
remaining water to make up to 10% w/w total solids and microfluidise at 800 bar x
3 passes. Mix the protein-sugar solution and microfluidised Hylon VII dispersion
together. Cool down to 10°C. Disperse freeze dried bacteria in oil. Add the freeze
dried bacteria dispersion into the protein-starch mixture using a mixer. Spray dry
at 160/65°C Ti/To.

Ingredient % in powder % in emulsion
Freeze dried bacteria 8% 2%
Canola Oil 32% 8%
Na Caseinate 20% 5%
Oligosaccharide 20% 5%
Water 30%
Hylon VII 20% 5%
Water 45%
Total 100.0% 100.0%
ASSESSMENT OF BACTERIAL VIABILITY
In order to enumerate viable bacteria, the probiotics were released from the
microcapsules by dissolving the capsule material in Simulated Intestinal Fluid (SIF)
(described later) or deionized water (D1). Duplicate 1.0 g samples of spray-dried
encapsulated material were mixed with 10 ml of SIF or DI and the samples were
incubated for 1 - 2 h at 37°C while continually mixed at 100 rpm. Enumeration of
released viable bacteria was conducted using traditional microbiological plating
methods. Ten-fold serial dilutions of the released bacteria were performed in 0.1%
peptone (pH 6.9-7.0). To facilitate dispersion of the bacteria from oil in the samples
Tween 30 (100µl) was added to the first dilution of all the samples before
vortexing. Bifidobacteria were cultured on Reinforced Clostridial Agar (RCA) and
the lactobacilli were grown on MRS (de Man, Rogosa and Sharpe) agar. The agar
plates were incubated anaerobically for 48h at 37°C and CFU/g of encapsulated
materia was determined. Percent survival was calculated as:
Percent survival = (post-treatment CFU/g + initial CFU/g) x 100%

The advantages of microencapsulation treatments on the survival of probiotic
bacteria were examined in four areas:
Survival during spray drying
Survival (and release) during gastrointestinal transit
Survival during non-refrigerated storage
Survival at low pH
Advantage of Microencapsulation During Spray Drying
Each of the three probiotic bacterial strains mentioned previously was
microencapsulated and spray dried using the techniques described in the
examples. The percentage of the probiotic bacteria that survived spray drying was
determined for each microencapsulation technique. For Bifidobacterium infantis, it
was possible to spray dry a re-suspended freeze dried sample of bacteria to
provide a comparison of the survival of encapsulated and re-suspended freeze-
dried bacteria during spray drying.
Figure 1 shows that all three microencapsulation strategies protected the probiotic
during spray drying compared to non-encapsulated bacteria. ("Non-encapsulated"
in Fig. 1 means the freeze dried probiotic sample was dispersed in water and
spray dried)
Microencapsulation substantially protected the viability of the probiotic
Bifidobacterium during spray drying.
Strategy 1 appeared to be the best for Bifidobacterium infantis during spray drying.
Greater than 3 orders of magnitude (3 log10 units) improvement in the viability of
the probiotic was achieved with this sensitive strain.
Figure 2 shows that the survival of Bifidobacterium lactis Bb-12 is generally much
higher than for the sensitive Bifidobacterium infantis strain.
A number of microencapsulation treatments enabled the viability of Bifidobacterium
lactis E5b-12 to be retained within the same order of magnitude (less than 1 log10
drop ir viability) during spray drying.
Differences were observed between treatments within Strategy 3 in their ability to
protect the viability of Bifidobacterium lactis Bb-12.

Since freeze-dried Bifidobacterium lactis Bb-12 re-suspended in water could not
be spray dried, it was not possible to compare the effects of encapsulation during
spray drying for this strain.
Figure 3 shows that the viability of Lactobacillus acidophilus La-5 was well
maintained during spray drying for a number of encapsulation treatments.
Many microencapsulation treatments allowed greater than 50% viability to be
maintained during spray drying with strain-to-strain variation in the most effective
treatments.
Overall, Figure 1 shows that the encapsulation strategies used protect during
spray drying, and Figures 2 and 3 show that the viability of Bifidobacterium lactis
Bb-12 and Lactobacillus acidophilus La-5 remained largely intact following spray
drying.
Advantage of Microencapsulation During Gastrointestinal Transit
To simulate survival during gastrointestinal transit, microencapsulated and non-
microencapsulated probiotic bacteria were passed through a two-stage in vitro
model simulating conditions in the stomach and small intestine. In stage 1,
duplicate 1.0 g samples of each spray-dried encapsulated treatment were mixed in
10 mL of Simulated Gastric Fluid (SGF) and incubated for 2 h at 37°C with
constant agitation at 100 rpm. After 2 hrs, the pH of the samples was adjusted to
6.8 using 1 M sodium hydroxide (added drop wise to prevent possible damage to
live ceils), then 10 ml of SIF was added to the pH-adjusted sample which was
incubated for a further 3 h at 37°C with constant stirring at 100 rpm. Viable counts
of the oacteria were then measured.
The SGF and SIF were prepared as follows (Reference: US Pharmacopea (2000)
& National Formulatory (USP 24NF19, Rockville MD):
Simulated Gastric Fluid (SGF)(PH 1.2)
Sodium chloride (1.0 g), 1.6 g of pepsin, and 3.5 ml of concentrated HCI (36%)
were dissolved in deionized water to a final volume of 500 ml. The final pH of the
solution was 1.2.

Simulated Intestinal Fluid (SIF)(pH 6.8)
Potassium hydrogen phosphate was prepared by dissolving 3.4g in 450 ml of
deionised water. To this, 38.5 ml of 0.2 M sodium hydroxide and 6.25g of
pancreatin (8xUSP grade) was added. The solution was mixed at 4°C overnight
and the pH was adjusted to 6.8 with 1 M sodium hydroxide or with 0.2 M
hydrochloric acid. The volume was made up to 500 ml with deionized water.
Figure 4 shows that all three microencapsulation strategies improved the viability
of the strain. ("Non-encapsulated (freeze dried)" means freeze dried probiotic
sample in Figure 4 and all subsequent Figures)
Microencapsulation substantially protected the viability of the probiotic
Bifidobacterium infantis compared to the non-encapsulated freeze dried bacteria.
Strategies 2 and 3 were the most protective.
Almost 100% survival of this sensitive probiotic strain was achieved with
encapsulation compared to non-encapsulated bacteria for which viability dropped
by almost 4 orders of magnitude (4 log10 units) under the same conditions.
Advantage of Microencapsulation During Non-refrigerated Storage
The survival of encapsulated and non-encapsulated probiotic bacteria was
assessed during storage over a 5-week period at 25°C and 50% relative humidity.
The survival of the bacteria was assessed after 2 weeks and 5 weeks. Viable
counts were obtained as described previously.
Figure 5 shows that all three microencapsulation strategies protected the viability
of the strain to some extent after 2 weeks storage at 25°C-50% RH.
Microencapsulation substantially protected the viability of the probiotic Figure 4
shows that all three microencapsulation strategies improved the viability of the
strain. ("Non-encapsulated (freeze dried)" means freeze dried probiotic sample in
Figure 4 and all subsequent Figures)
Microencapsulation substantially protected the viability of the probiotic
Bifidobacterium infantis compared to the non-encapsulated freeze dried bacteria.
compared to the non-encapsulated bacteria during non-refrigerated storage.
Strategies 2 and 3 were the most protective.
The viability of this probiotic strain, from a species that is sensitive to
environmental conditions such as oxygen, was maintained within the same order

of magnitude (less than 1 log10 unit drop) over a 2-week period in non-refrigerated
conditions using some treatments.
In contrast, the viability of non-encapsulated freeze dried bacteria was reduced by
more than 5 orders of magnitude.
Figure 6 shows that microencapsulation substantially protected the viability of the
probiotic Bifidobacterium infantis compared to the non-encapsulated bacteria
during non-refrigerated storage. After 5 weeks of storage, the treatments
encompassing Strategy 2 and encapsulation in protein-RS(MF) (Strategy 1) were
the most successful at maintaining the viability of Bifidobacterium infantis.
After storage at 25°C and 50% relative humidity for 5 weeks, microencapsulation
of the bacteria using Strategy 2 enabled the loss in viable counts to be maintained
at less than 2 log™ units, compared to a greater than 8 log™ unit drop in viable
counts observed for non-encapsulated bacteria.
Figure 7 shows that ail three microencapsulation strategies protected the viability
of the strain during storage for 5 weeks at 25°C and 50% relative humidity to a
greater degree than non-encapsulated bacteria.
Microencapsulation substantially protected the viability of the probiotic
Bifidobacterium lactis Bb-12 compared to the non-encapsulated freeze dried
bacteria during non-refrigerated storage. The viability of the non-encapsulated
bacteria at 2 weeks storage was below the detection limit of 1000 CFU/g. The
percent survival depicted for non-encapsulated freeze dried bacteria at this point
therefore represents the maximum possible percent survival and may be an
overestimate.
The benefit in terms of percent survival after 5 weeks was between 2 and 4 log10
units.
Advantage of Microencapsulation in a Low pH Environment
The ability of the microcapsules to protect the bacteria against moderately low pH
was assessed using incubation at pH 4.0 as an example. Encapsulated spray
dried and non-encapsulated freeze dried probiotic bacteria (0.12g freeze dried
powder equivalent) were mixed in 10 mL of 0.2 M acetate buffer at pH 4.0 and
incubated for 2 hrs at 37°C with constant stirring at 100 rpm. Following the 2h
incubation, the pH of the samples was adjusted to 6.8 using 1 M sodium hydroxide
and they were incubated for a further 1 h at 37°C (room temperature) to effect

release of the bacteria from the capsules. The viable counts of bacteria in the
samples were determined as described previously.
Figure 8 shows that all three microencapsulation strategies protected the viability
of the strain to some extent, providing on average a 2-3 log improvement in
viability following incubation at pH 4.0. ("Non-encapsulated:freeze dried" is the
freeze dried probiotic sample)
Microencapsulation substantially protected the viability of the probiotic
Bifidobacterium infantis compared to the non-encapsulated freeze dried bacteria.
Those skilled in the art will realize that this invention may be realized in
embodiments differing from those described without departing from the basic
teachings of the invention.

We Claim:
1. An encapsulated probiotic in which one or more probiotic
microorganisms such as herein described are encapsulated in a
protective encapsulant to prolong the storage life of the probiotic,
wherein the encapsulant is formed by
a. the combination of a protein such as herein described and a
carbohydrate such as herein described in which the
encapsulation is achieved by mixing a water dispersible
probiotic microorganism in an aqueous suspension of a protein
and a carbohydrate,
b. mixing an oil dispersible probiotic microorganism in an oil in
water emulsion such as herein described of a film forming
protein such as herein described and a carbohydrate such as
herein described and a fat, or
c. mixing a probiotic microorganism in an oil such as herein
described which is subsequently dispersed in a film forming
protein such as herein described and a carbohydrate such as
herein described
2. An encapsulated probiotic as claimed in claim 1 in which the
carbohydrate contains a reducing sugar group.
3. An encapsulated probiotic microorganism as claimed in claim 1 or 2 in
which one or more prebiotic materials are mixed with the probiotic
microorganisms.
4. An encapsulated probiotic microorganism as claimed in claim 1 or 2 in
which the carbohydrate in the film forming composition is a prebiotic
carbohydrate.
5. An encapsulated probiotic microorganism as claimed in claim 1 in
which the protein is casein or whey protein.

6. An encapsulated probiotic microorganism as claimed in claim 1 or 2 in
which the carbohydrate is a resistant starch or a high amylose starch.
7. An encapsulated probiotic bacteria as claimed in claim 2 where the
protein and carbohydrate is heat processed
8. An encapsulated probiotic bacteria as claimed in claim 2 where the
protein and carbohydrate is heat processed in the presence of an oil or
fat prior to addition of the probiotic bacteria.
9. A probiotic bacteria formulation in claim 3 where the starch is
processed by heating and/or microfluidisation.
10. An encapsulated probiotic microorganism as claimed in claim 1 which
is spray dried or freeze dried to form a powder.
11. An encapsulated probiotic microorganism as claimed in claim 1 in
which the probiotic microorganism is selected from bifido bacteria,
lactobacilli, saccharomyces, lactococci, streptococci and
propionibacteria.
12. A probiotic powder consisting of a probiotic bacteria selected from
bifido bacteria, lactobacilli, saccharomyces, lactococci, streptococci
and propionibacteria encapsulated in a film forming mixture of casein
or whey protein and an oligosacharride, such as herein described.
13. A probiotic powder as claimed in claim 12 in which the film forming
mixture has been heated to form Maillard reaction products between
the oligosaccharaide and the casein or whey protein.
14. A probiotic powder as claimed in claim 12 in which the probiotic
bacteria is a liquid probiotic concentrate

15. A probiotic powder as claimed in claim 12 in which the probiotic
bacteria is freeze dried.

This invention discloses an encapsulated probiotic in which one or more
probiotic microorganisms such as herein described are encapsulated in a
protective encapsulant to prolong the storage life of the probiotic, wherein
the encapsulant is formed by a) the combination of a protein such as
herein described and a carbohydrate such as herein described in which
the encapsulation is achieved by mixing a water dispersible probiotic
microorganism in an aqueous suspension of a protein and a
carbohydrate, b)mixing an oil dispersible probiotic microorganism in an oil
in water emulsion such as herein described of a film forming protein such
as herein described and a carbohydrate such as herein described and a
fat, or mixing a probiotic microorganism in an oil such as herein described
which is subsequently dispersed in a film forming protein such as herein
described and a carbohydrate such as herein described.

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Patent Number

227288

Indian Patent Application Number

777/KOLNP/2006

PG Journal Number

02/2009

Publication Date

09-Jan-2009

Grant Date

05-Jan-2009

Date of Filing

30-Mar-2006

Name of Patentee

COMMONWEALTH SCIENTIFIC & INDUSTRIAL RESEARCH ORGANISATION

Applicant Address

LIMESTONE AVENUE, CAMPBELL, ACT 2601

Inventors:

#	Inventor's Name	Inventor's Address
1	SANGUANSRI, LUZ	SNEYDES ROAD, WERRIBEE, VIC 3030
2	AUGUSTIN, MARY, ANN	SNEYDES ROAD, WERRIBEE, VIC 3030
3	CRITTENDEN, ROSS	SNEYDES ROAD, WERRIBEE, VIC 3030

PCT International Classification Number

A61K 35/74

PCT International Application Number

PCT/AU2004/001341

PCT International Filing date

2004-09-30

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1	2003905338	2003-10-01	Australia