Enzymatic encapsulation technology uses dietary fibers to protect probiotics through the upper gastrointestinal tract and enable targeted release in the gut. Arabinoxylans extracted from corn and wheat bran form stable gels under acidic conditions, while microbiome-associated xylanases trigger release, supporting probiotic efficacy and gut health. The approach uses oxidative enzymatic crosslinking and freeze-drying, with ongoing optimization of particle size, stability, and encapsulation efficiency.
This technology leverages enzymatic encapsulation of probiotics using dietary fibers, specifically arabinoxylans extracted from corn and wheat bran. These fibers are generally recognized as safe (GRAS) and are used to form stable gels in acidic conditions. The encapsulation method is designed to help probiotics remain stable as they pass through the upper gastrointestinal tract and to be released in the gut, where they can be utilized by the microbiome to support gut health.
This technology is at TRL 3, having undergone initial proof-of-concept validation in a laboratory setting. Future validation steps include optimizing encapsulation efficiency, testing freeze-drying conditions, and conducting in vitro and potentially in vivo studies.
KTH Royal Institute of Technology is Sweden’s flagship technical university in Stockholm, a comprehensive STEM-focused institution spanning multiple campuses and applied research environments. Industry engages through co-located labs, urban testbeds, prototyping workshops, and pilot-scale facilities designed for joint development. An embedded presence in Kista Science City connects partners to a dense ICT cluster, while structured industrial PhD pathways and flexible research agreements enable long-term collaboration. Research is supported by competitive funding from Swedish national agencies and European programs. A dedicated technology transfer office, incubator support, and seed financing streamline IP protection, licensing, and venture creation.