Research For Development Of Encapsulations Containing Limnophila Aromatica Aqueous Extract And Lactobacillus Fermentum A01 In Degradation Of Calcium Insoluble Salts For Healthcare

Abstract

For a long time ago, probiotics were believed to produce beneficial effects in health. Some previous reports have been recorded the potential of Lactobacillus fermentum in oxalatedegrading in the human intestine. However, probiotics has encountered some problems such as metabolically unstable, low resistance to pH and storage temperatures. Additionally, Limnophila aromatica has been used as folk remedies to treat kidney stone. Indeed, several studies have recorded the large advantages of L.aromatica extract in terms of its antioxidant and antimicrobial activities. Because of the importance of L.aromatica extract and L.fermentum A01 in degrading insoluble calcium salts, this project studied and developed the capsules containing L.aromatica extract and L.fermentum A01, by applying the encapsulation technique in order to protect the active compounds and the survival of probiotics. In this study, L.aromatica extract and L.fermentum A01 were used as studied subjects in quantifying their ability in dissolving insoluble calcium salts. The L.fermentum A01 has shown extreme effects in degradation of calcium carbonate, calcium phosphate and sodium oxalate. In the second part of the study, L.aromatica extract and L.fermentum A01 were packed into capsules by using the encapsulation technique. The produce spherical alginate beads in the size range from 1mm to 2mm. The yielded particles are then checked for their morphology and characteristics in different conditions in terms of temperature and concentration. Structurally, the concentration of 3% of sodium alginate has shown its best yielded spherical efficiency and surface tension. Although the L.aromatica extract did not show any effect on insoluble calcium salt degradation, it helps to improve the surface tension of the produced particles. Additionally, L.fermentum A01 in capsules could survive at 55oC for 48h. Moreover, the bacterium continued the survival increase after let from 48h to 72h at 55oC although there was a slow reduction. The study is the first research on the encapsulation for L.aromatica extract and L.fermentum A01.