Selenium enriched green tea increase stability of Lactobacillus casei and Lactobacillus plantarum in chitosan coated alginate microcapsules during exposure to simulated gastrointestinal and refrigerated conditions

LWT

Volumn 57, Issue 1, 2014, Pages 406-411

  Vodnar, Dan Cristian ^a   Socaciu, Carmen ^a  

^a UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

Author keywords

Gastrointestinal conditions; Lactobacillus casei; Lactobacillus plantarum; Microencapsulation; Selenium enriched green tea

Indexed keywords

ALGINATE; BACILLI; CHITOSAN; MICROSTRUCTURE; SELENIUM;

ALGINATE BEADS; ALGINATE MICROCAPSULES; CONDITION; GASTROINTESTINAL; GASTROINTESTINAL CONDITION; GREEN TEA; IN-VITRO; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; SELENIA ENRICHED GREEN TEA;

MICROENCAPSULATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM;

EID: 84894288591     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.12.043     Document Type: Article

References (51)

1. Adhikari K., Mustapha A., Grun I.U., Fernando L. Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage. Journal of Dairy Science 2000, 83(9):1946-1951.
2. Altman P.L. Blood and other body fluids, analysis and compilation. Federation of American societies for experimental biology 1961, xvii:539,181. Washington, DC.
3. Anekella K., Orsat V. Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT - Food Science and Technology 2013, 50(1):17-24.
4. Arauz I.L.C., Afton S., Wrobel K., Caruso J.A., Corona J.F.G., Wrobel K. Study on the protective role of selenium against cadmium toxicity in lactic acid bacteria: an advanced application of ICP-MS. Journal of Hazardous Materials 2007, 153:1157-1164.
5. Bello F.D., Walter J., Hertel C., Hammes W.P. Invitro study of prebiotic properties of levan-type exopolysaccharides from Lactobacilli and nondigestible carbohydrates using denaturing gradient gel electrophoresis. Systematic and Applied Microbiology 2001, 24(2):232-237.
6. Calomme M., Hu J., Vanden Branden K., Vanden Berghe D.A. Selenolactobacillus. An organic selenium source. Biological Trace Element Research 1995, 47(1):379-383.
7. Chávarri M., Marañón I., Ares R., Ibáñez F.C., Marzo F., Villarán M.C. Microencapsulation of a probiotic and prebiotic in alginate chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of Food Microbiology 2010, 142:185-189.
8. Chou L.S., Weimer B. Isolation and characterization of acid- and bile-tolerant isolates from strains of Lactobacillus acidophilus. Journal of Dairy Science 1999, 82(1):23-31.
9. Corbo M.R., Bevilacqua A., Gallo M., Speranza B., Sinigaglia M. Immobilization and microencapsulation of Lactobacillus plantarum: performances and invivo applications. Innovative Food Science & Emerging Technologies 2013, 18:196-201.
10. Corbo M.R., Bevilacqua A., Sinigaglia M. Shelf life of alginate beads containing lactobacilli and bifidobacteria: characterisation of microspheres containing Lactobacillus delbruekii subsp. bulgaricus. International Journal of Food Science & Technology 2011, 46:2212-2217.
11. Costa A.S.G., Nunes M.A., Almeida I.M.C., Carvalho M.R., Barroso M.F., Alves R.C., et al. Teas, dietary supplements and fruit juices: a comparative study regarding antioxidant activity and bioactive compounds. LWT - Food Science and Technology 2012, 49(2):324-328.
12. n analysis of phenolic compounds and purine alkaloids in green and black tea. Journal of Agricultural and Food Chemistry 2004, 52:2807-2815.
13. Diaz-Alarcon J.P., Navarro-Alarcon M., Serrana L.G.D. Determination of selenium levels in vegetables and fruits by hydride generation atomic absorption spectrophotometry. Journal of Agriculture and Food Chemistry 1994, 42(12):2848-5851.
14. Ding W.K., Shah N.P. Acid, bile and heat tolerance of free and microencapsulated probiotic bacteria. Journal of Food Science 2007, 72(9):446-450.
15. Donthidi A.R., Tester R.F., Aidoo K.E. Effect of lecithin and starch on alginate- encapsulated probiotic bacteria. Journal of Microencapsulation 2010, 27(1):67-77.
16. Dulf F.V. Fatty acids in berry lipids of six sea buckthorn (Hippophae rhamnoides L., subspecies carpatica) cultivars grown in Romania. Chemistry Central Journal 2012, 6:106.
17. Dulf F.V., Pamfil D., Baciu A.D., Pintea A. Fatty acid composition of lipids in pot marigold (Calendula officinalis L.) seed genotypes. Chemistry Central Journal 2013, 7:8.
18. Gombotz W.R., Wee S.F. Protein release from alginate matrices. Advanced Drug Delivery Reviews 1998, 31(3):276-285.
19. Grizard D., Barthomeuf C. Non-digestible oligosaccharides used as prebiotic agent's mode of production and beneficial effects on animal and human health. Reproduction Nutrition Development 1999, 39(5-6):563-588.
20. Gupta S., Saha B., Giri A.K. Comparative antimutagenic and anticlastogenic effects of green tea and black tea: a review. Mutation Research 2002, 512:37-65.
21. Heidebach T., Först P., Kulozik U. Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells. Journal of Food Engineering 2010, 98(3):309-316.
22. Hussein S.A., Kebary K.M.K. Improving viability of bifidobacteria by microentrapment and their effect on some pathogenic bacteria in stirred yoghurt. Acta Alimentaria 1999, 28(2):113-131.
23. Iyer C., Kailasapathy K. Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria in simulated gastrointestinal conditions and in yoghurt. Journal of Food Science 2005, 70(1):18-23.
24. Iyer C., Kailasapathy K., Peiris P. Evaluation of survival and release of encapsulated bacteria in exvivo porcine gastrointestinal contents using a green fluorescent protein gene-labelled E. coli. LWT - Food Science and Technology 2004, 37:639-642.
25. Iyer C., Phillips M., Kailasapathy K. Release studies of Lactobacillus casei strain Shirota from chitosan-coated alginate-starch microcapsules in exvivo porcine gastrointestinal contents. Letters in Applied Microbiology 2005, 44:500-505.
26. Kailasapathy K. Survival of free and encapsulated probiotic bacteria and effect on the sensory properties of yoghurt. LWT - Food Science and Technology 2006, 39(10):1221-1227.
27. Kaplan H., Hutkins R.W. Fermentation of fructooligosaccharides by lactic acid bacteria and bifidobacteria. Applied and Environmental Microbiology 2000, 66(6):2682-2684.
28. Kim S.-J., Cho S.Y., Kim S.H., Song O.J., Shin I.S., Cha D.S., et al. Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121. LWT - Food Science and Technology 2008, 41(3):493-500.
29. Koo S., Cho Y., Huh C., Baek Y., Park J. Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan. Journal of Microbiology and Biotechnology 2001, 11(3):376-383.
30. Krasaekoopt W., Bhandari B., Deeth H. The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. International Dairy Journal 2004, 14(8):737-743.
31. Lee J.S., Cha D.S., Park H.J. Survival of freeze-dried Lactobacillus bulgaricus KFRI 673 in chitosan-coated calcium alginate microparticles. Journal of Agricultural and Food Chemistry 2004, 52(24):7300-7305.
32. Li X.Y., Chen X.G., Cha D.S., Park H.J., Liu C.S. Microencapsulation of probiotic bacteria with alginate-gelatin and its properties. Journal of Microencapsulation 2009, 26(4):315-324.
33. Li X.Y., Chen X.G., Sun Z.W., Park H.J., Cha D.S. Preparation of alginate/chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393. Carbohydrate Polymers 2011, 83(4):1479-1485.
34. Martin M.J., Lara-Villoslada F., Ruiz M.A., Morales M.E. Effect of unmodified starch on viability of alginate-encapsulated Lactobacillus fermentum CECT5716. LWT - Food Science and Technology 2013, 53(2):480-486.
35. Molan A.L. Antioxidant and prebiotic activities of selenium-containing green tea. Nutrition 2013, 29(2):476-477.
36. Molan A.L., De S., Meagher L. Antioxidant activity and polyphenol content of green tea flavan-3-ols and oligomeric proanthocyanidins. International Journal of Food Sciences and Nutrition 2008, 60(6):497-506.
37. Molan A.L., Flanagan J., Wei W., Moughan P.J. Selenium-containing green tea has higher antioxidant and prebiotic activities than regular green tea. Food Chemistry 2009, 114(3):829-835.
38. Murata Y., Toniwa S., Miyamoto E., Kawashima S. Preparation of alginate gel beads containing chitosan salt and their function. International Journal of Pharmaceutics 1999, 176(2):265-268.
39. Nualkaekul S., Lenton D., Cook M.T., Khutoryanskiy V., Charalampopoulos D. Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice. Carbohydrate Polymers 2012, 90(3):1281-1287.
40. Rao A.V. Dose-response effects of inulin and oligofructose on intestinal bifidogenesis effects. Journal of Nutrition 1999, 129(7):1442-1445.
41. Salminen S.J., Gueimonde M., Isolauri E. Probiotics that modify disease risk. Journal of Nutrition 2005, 135(5):1294-1298.
42. 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(1):111-117.
43. Serafini M., Ghiselli A., Ferro-Luzzi A. Invivo antioxidant effect of green and black tea in man. European Journal of Clinical Nutrition 1996, 50(1):28-32.
44. Shah N.P. Probiotic bacteria: selective enumeration and survival in dairy foods. Journal of Dairy Science 2000, 83(4):894-907.
45. Shah N.P., Jelen P. Survival of lactic acid bacteria and their lactases under acidic conditions. Journal of Food Science 1990, 55(2):506-509.
46. Sheu T.Y., Marshall R.T. Microentrapment of lactobacilli in calcium alginate gels. Journal of Food Science 1993, 58(3):557-561.
47. Sultana K., Godward G., Reynolds N., Arumugaswamy R., Peris P., Kailasapathy K. Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastro-intestinal conditions and in yoghurt. International Journal of Food Microbiology 2000, 62(1-2):47-55.
48. Truelstrup Hansen L., Jin Y.L., Allan-Wojtas P.M., Paulson A.T. Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions. Food Microbiology 2002, 19(1):35-45.
49. Vodnar D.C., Socaciu C. Green tea increases the survival yield of Bifidobacteria in simulated gastrointestinal environment and during refrigerated conditions. Chemistry Central Journal 2012, 6:61.
50. Xu J., Yang F., Chen L., Hu Y., Hu Q. Effect of selenium on increasing the antioxidant activity of tea leaves harvested during the early spring tea producing season. Journal of Agricultural and Food Chemistry 2003, 51(4):1081-1084.
51. Yu W., Yim T., Lee K., Heo T. Effect of skim milk alginate beads on survival rate of bifidobacteria. Biotechnology and Bioprocess Engineering 2001, 6(2):133-138.