Prebiotic Properties and Encapsulation Potential of Chenopodium quinoa Seed Mucilage on Lactobacillus acidophilus ATCC 4356

Background & objectives: Growing demand for functional foods and the importance of gut microbiota have highlighted the need for strategies to enhance the survival of probiotic strains during processing and through gastrointestinal tract. Plant-derived mucilages are promising biopolymers that may serve as both prebiotics and protective matrices. This study aimed to investigate the prebiotic effect of Quinoa (Chenopodium quinoa) seed mucilage on the growth and survival of Lactobacillus acidophilus ATCC 4356 and to evaluate its role in alginate–mucilage encapsulation for improved probiotic protection under simulated gastrointestinal (GI) conditions.
Material & Methods: Quinoa mucilage was extracted and incorporated into culture media in different concentrations (up to 1% w/v). Probiotic growth stimulation was compared with controls like chitosan. Lactobacillus acidophilus cells were encapsulated in alginate–mucilage beads, and encapsulation efficiency (EE) was determined. Free and encapsulated cells survival was assessed under simulated gastric and bile conditions. Antimicrobial activity against E. coli, S. aureus, S. enterica, and Candida albicans was evaluated using the well-diffusion method. Capsule morphology was observed by light microscopy and SEM.
Results: Quinoa mucilage significantly stimulated the growth of L. acidophilus, with the highest effect at 1% (w/v). Alginate–mucilage encapsulation provided greater protection under acidic and bile conditions compared with free cells, although encapsulation efficiency was moderate (16.71% ± 5.81). Formulations containing mucilage exhibited measurable antimicrobial activity, most notably against C. albicans. Microscopy confirmed the integrity of the capsules and the distribution of cells within the matrix.
Conclusion: Quinoa seed mucilage demonstrates prebiotic potential and protective effects in encapsulation. Findings suggest its applicability in functional food formulations.