Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts

Food Science and Technology International

Volumn 20, Issue 6, 2014, Pages 399-404

  Tee, W F ^a   Nazaruddin, R ^a   Tan, Y N ^a   Ayob, M K ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

freeze drying; Lactobacillus plantarum; Probiotic encapsulation; survival

Indexed keywords

BACILLI; EMULSIFICATION; EXTRUSION; SALTS;

EMULSIFICATION METHODS; EXTRUSION METHOD; FREEZE-DRYING; LACTOBACILLUS PLANTARUM; PROBIOTIC LACTOBACILLI; PROBIOTICS; SURVIVAL; SURVIVAL ANALYSIS;

LOW TEMPERATURE DRYING;

BILE ACID; CARRAGEENAN; MICROCAPSULE; PROBIOTIC AGENT;

CACAO; DRUG EFFECTS; FREEZE DRYING; GASTROINTESTINAL TRACT; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS PLANTARUM; MICROBIAL VIABILITY; MICROBIOLOGY; MICROCAPSULE; PH;

BILE ACIDS AND SALTS; CACAO; CAPSULES; CARRAGEENAN; FREEZE DRYING; GASTROINTESTINAL TRACT; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; MICROBIAL VIABILITY; PROBIOTICS;

EID: 84905387656     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213488775     Document Type: Article

References (19)

1. Brinques GB, Ayub MAZ. Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt. Journal of Food Engineering. 2011 ; 103: 123-128
2. Burgain J, Gaiani C, Linder M, Scher J. Encapsulation of probiotic living cells: from laboratory scale to industrial applications. Journal of Food Engineering. 2011 ; 104: 467-483
3. Capela P, Hay TKC, Shah NP. Effect of homogenization on bead size and survival of encapsulated probiotic bacteria. Food Research International. 2007 ; 40: 1261-1269
4. Chagnaud P, Machinis K, Coutte LA, Marecat A, Mercenier A. Rapid PCR-based procedure to identify lactic acid bacteria: application to six common Lactobacillus species. Journal of Microbiological Methods. 2001 ; 44: 139-148
5. Champagne CP, Gardner NJ, Soulignac L, Innocent JP. The production of freeze-dried immobilized cultures of Streptococcus thermophilus and their acidification properties in milk. Journal of Applied Microbiology. 2000 ; 88: 124-131
6. Chávarri M, Marañón I, Ares R, Ibáñez FC, Marzo F, Villarán MC. 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
7. Cook MT, Tzortzis G, Charalampopoulos D, Khutoryanskiy VV. Microencapsulation of probiotics for gastrointestinal delivery. Journal of Controlled Release. 2012 ; 162: 56-67
8. Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria. Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. Geneva: World Health Organization ; 2001 :
9. Foong YJ, Lee ST, Nazaruddin R, Tan YN and Ayob MK. (2013). Incorporation of potential probiotic Lactobacillus plantarum isolated from fermented cocoa beans into dark chocolate: bacterial viability and physicochemical properties analysis. Journal of Food Quality (accepted 20 Jan 2013).
10. Holzapfel WH, Haberer P, Geisen R, Björkroth J, Schillinger U. Taxonomy and important features of probiotic microorganisms in food and nutrition. American Journal of Clinical Nutrition. 2001 ; 73: 365S - 373S
11. Huang CH, Chang MT, Huang MC, Lee FL. Rapid identification of Lactobacillus plantarum group using the SnaPshot minisequencing assay. Systematic and Applied Microbiology. 2011 ; 34: 586-589
12. Kebary KMK, Hussein SA, Badawi RM. Improving viability of Bifidobacteria and their effect on frozen ice milk. Egyptian Journal of Dairy Science. 1998 ; 26: 319-337
13. Kim KI, Yoon YH. A study on the preparation of direct vat lactic acid bacterial starter. Korean Journal of Dairy Science. 1995 ; 17: 129-134
14. Krasaekoopt W, Bhandari B, Deeth H. Evaluation of encapsulation techniques of probiotics for yogurt. International Dairy Journal. 2003 ; 13: 3-13
15. Meng XC, Stanton C, Fitzgerald GF, Daly C, Ross RP. Anhydrobiotics: the challenges of drying probiotic cultures. Food Chemistry. 2008 ; 106: 1406-1416
16. Michael TN, Rozina D, Allan TP. Formation of calcium-mediated junction zones at the onset of the sol-gel transition of commercial κ-Carrageenan solutions. Journal of Food Science. 2010 ; 75: E153 - E156
17. Paéz R, Lavari L, Vinderola G, Audero G, Cuatrin A, Zaritzky N, et al. Effect of heat treatment and spray-drying on lactobacilli viability and resistance to simulated gastrointestinal digestion. Food Research International. 2012 ; 48: 748-754
18. Rathore S, Desai PM, Liew CV, Chan LW, Heng PWS. Microencapsulation of microbial cells. Journal of Food Engineering. 2013 ; 116: 369-381
19. Weinbreck F, Bodnár I, Marco ML. Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products?. International Journal of Food Microbiology. 2010 ; 136: 364-367