Exploring the nanonisation physical strategies for nano-prebiotics production

Abstract

Prebiotics, non-digestible carbohydrate is consumed to improve the survival of probiotics in gut microbiota. The internalisation of prebiotics into probiotics potentially ensures survival and targeted delivery. To achieve the internalisation of prebiotic sources, nanonisation had been implemented to reduce the size of polysaccharides to nano size. In this study, two nanonisation techniques were applied which were water bath and probe sonication. Different sonication power was used at 50 and 100% amplitude for probe and water bath sonication at 3, 6, 9, 12 and 15 min. The maximum particle size reduction for Arabic gum can be determined by probe sonication treatment at 100% amplitude for 12 min with a 35% reduction from 253.98 nm to 165.43 nm, about 35% of its original size. Significant size reduction was observed from maltodextrin in probe sonicator for 6 min at 100% amplitude where the 81% reduction from 938.96 nm to 180.55 nm. The in vitro study on sonicated prebiotics also showed comparable viability of Lactobacillus plantarum compared to glucose of carbon-source. Therefore, nanonisation on prebiotics can be potentially applied to the internalisation process to ensure the successful delivery system of probiotics.