Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 181-188

  Hernandez Rodriguez L ^a,b   Lobato Calleros, C ^b   Pimentel Gonzalez D J ^c   Vernon Carter, E J ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

Author keywords

Complex coacervates; Lactobacillus plantarum; Microstructure; Rheological properties; Whey protein; Carrageenan

Indexed keywords

LACTOBACILLUS PLANTARUM;

EID: 84886266035     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.09.018     Document Type: Article

References (34)

1. Anal A.K., Singh H. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology 2007, 18:240-251.
2. AOAC Association of official analytical chemists 1995, Association of Official Analytical Chemists, Arlington. 16th ed.
3. Beaulieu L., Savoie L., Paquin P., Subirade M. Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: application for the protection of retinol. Biomacromolecules 2002, 3:239-248.
4. Chien C.H., Kuo W.S., Lai L.S. Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum. Food Hydrocolloids 2009, 23:2132-2140.
5. Conn E.E., Stumpf P.K. Bioquímica fundamental 1980, Editorial Limusa, S. A., México, D. F. 3th ed.
6. Delcour J., Ferain T., Deghorain M., Palumbo E., Hols P. The biosynthesis and functionality of the cell-wall of lactic acid bacteria. Antonie van Leeuwenhoek 1999, 76:159-184.
7. Doherty S.B., Auty M.A., Stanton C., Ross R.P., Fitzgerald G.F., Brodkorb A. Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated exvivo gastro-intestinal transit. International Dairy Journal 2012, 22:31-43.
8. Doherty S.B., Gee V.L., Ross R.P., Stanton C., Fitzgerald G.F., Brodkorb A. Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of Lactobacillus rhamnosus GG. Journal of Microbiological Methods 2010, 80:231-241.
9. Doherty S.B., Gee V.L., Ross R.P., Stanton C., Fitzgerald G.F., Brodkorb A. Development and characterization of whey protein micro-beds as potential matrices for probiotic protection. Food Hydrocolloids 2011, 25:1604-1617.
10. Egan T., Jacquier J.C., Rosenberg Y., Rosenberg M. Cold-set whey protein microgels for the stable immobilization of lipids. Food Hydrocolloids 2013, 31:317-324.
11. Espinosa-Andrews H., Sandoval-Castilla O., Vázquez-Torres H., Vernon-Carter E.J., Lobato-Calleros C. Determination of the gum arabic-chitosan interactions by Fourier transform infrared spectroscopy and characterization of the microstructure and rheological features of their coacervates. Carbohydrate Polymers 2010, 79:541-546.
12. Global Industry Analysts Inc. Functional food industry: Market research reports, statistics and analysis 2012, Accessed 15.06.12. http://www.reportlinker.com/ci02036/Functional-Food.html.
13. Harnsilawat T., Pongsawatmanit R., McClements D.J. Characterization of β-lactoglobulin-sodium alginate interactions in aqueous solutions. A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids 2006, 20:577-585.
14. Hébrard G., Blanquet S., Beyssac E., Remondetto G., Subirade M., Alric M. Use of whey protein beads as a new carrier system for recombinant yeasts in human digestive tract. Journal of Biotechnology 2006, 127:151-160.
15. Heidebach T., Först P., Kulozik U. Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins. Food Hydrocolloids 2009, 23:1670-1677.
16. Jones O.G., Handschin S., Adamcik J., Harnau L., Bolisetty S., Mezzenga R. Complexation of β-lactoglobulin fibrils and sulfated polysaccharides. Biomacromolecules 2011, 12:3056-3065.
17. Kłodzinśka E., Szumski M., Dziubakiewicz E., Hrynkiewicz K., Skwarek E., Janusz W., et al. Effect of zeta potential value on bacterial behavior during electrophoretic separation. Electrophoresis 2010, 31:1590-1596.
18. Lobato-Calleros C., Martínez-Torrijos O., Sandoval-Castilla O., Pérez-Orozco J.P., Vernon-Carter E.J. Flow and creep compliance properties of reduced-fat yogurts containing protein-based fat replacers. International Dairy Journal 2004, 14:777-782.
19. Lobato-Calleros C., Ramos-Solís L., Santos-Moreno A., Rodríguez-Huezo M.E. Microstructure and texture of Panela type cheese-like products: use of low methoxyl pectin and canola oil as milk-fat substitutes. Revista Mexicana de Ingeniería Química 2006, 5:71-79.
20. Madigan M. Brock biology of microorganisms 2012, Pearson Education, Upper Saddle River, NJ. 13th ed.
21. Marco Trade News Market for probiotics 2012, Accessed 15.06.12. http://www.google.com.mx/search?sourceid=navclient%26hl=es%26ie=UTF-8%26rlz=1T4ADSA_esMX374%26q=probiotic+functional+foods+and+drinks+world+market.
22. 2 double emulsions stabilized by protein-polysaccharide complexes for producing edible films: rheological, mechanical and water vapour properties. Food Hydrocolloids 2011, 5:577-585.
23. Naruszewicz M., Johansson M.L., Zapolska-Downar D., Bukowska H. Effect of Lactobacillus plantarum 299v on cardiovascular disease risk factors in smokers. The American Journal of Clinical Nutrition 2002, 76:1249-1255.
24. Pasika W.M. Polysaccharide polyelectrolytes. ACS Symposium Series 1977, Vol. 45:128-143. American Chemical Society, Washington, DC. P.A. Sandford (Ed.).
25. Pelletier Ch., Bouley Ch., Cayuela Ch., Bouttier S., Bourlioux P., Bellon N. Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, and Lactobacillus rhamnosus strains. Applied and Environmental Microbiology 1997, 63:1725-1731.
26. Pimentel-González D.J., Campos-Montiel R.G., Lobato-Calleros C., Pedroza-Islas R., Vernon-Carter E.J. Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions. Food Research International 2009, 42:292-297.
27. Prakash S., Martoni C. Towards a new generation of therapeutics: artificial cell targeted delivery of live cells for therapy. Applied Biochemistry and Biotechnology 2006, 128:1-22.
28. Ramírez-Santiago C., Lobato-Calleros C., Espinosa-Andrews H., Vernon-Carter E.J. Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate. Dairy Science & Technology 2012, 92:383-398.
29. Rao M.A. Rheology of fluid and semisolid foods 1999, Aspen Publishers, Inc, Gaithersburg.
30. Sandoval-Castilla O., Lobato-Calleros C., García Galindo H.S., Alvarez-Ramírez J., Vernon-Carter E.J. Textural properties of alginate-pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt. Food Research International 2010, 43:111-117.
31. Schär-Zammaretti P., Ubbink J. The cell wall of lactic acid bacteria: surface constituents and macromolecular conformations. Biophysical Journal 2003, 85:4076-4092.
32. Thonart Ph., Custinne M., Paquot M. Zeta potential of yeast cells: application in cell immobilization. Enzyme and Microbial Technology 1982, 4:191-194.
33. Weinbreck F., Nieuwenhuijse H., Robijn G.W., de Kruif C.G. Complexation of whey proteins with carrageenan. Journal of Agricultural and Food Chemistry 2004, 52:3550-3555.
34. Xiao J., Yu H., Yang J. Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic. Food Chemistry 2011, 125:1267-1272.