Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

Pimentel-González, D.J.; Campos‐Montiel, Rafael G.; Lobato‐Calleros, C.; Pedroza‐Islas, R.; Vernon‐Carter, E.J.

doi:10.1016/j.foodres.2008.12.002

Cited by 143 publications

(83 citation statements)

References 45 publications

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“…Increases of 8 and 28% from the initial count of the entrapped Lb. rhamnosus were found after exposure to acid and bile salt environment (Pimentel-González et al 2009). A high solubility >40% of the protein covering pectin/WP (native and denatured) micro-beads was observed at pH 1.2, indicating that the beads were extremely fragile to acidic pH in the presence of pepsin, and beads were disintegrated at pH 7.0 and in the presence in pancreatin (Souza et al 2012).…”

Section: Post-preparation Behavior Of Probiotic Loaded Wp Micro-beadsmentioning

confidence: 99%

Preparation and properties of milk proteins-based encapsulated probiotics: a review

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

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The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has been used to provide protection for probiotics all through food processing and marketing until they reach the target site in the gastrointestinal (GI) tract. The biomaterials and techniques used in ME are the main factors affecting the viability of encapsulated probiotics. Milk proteins offer several advantages in comparison to other biomaterials widely used in ME of probiotics. Several techniques have been developed for the use of whey proteins and casein in ME of several Lactobacillus and Bifidobacterium probiotic strains. Also, the survival of probiotics encapsulated in milk proteins during preparation, storage, and in simulated GI environment has been studied. The present review gives an overview on the use of milk proteins in ME of probiotics with emphasis on the efficiency of the developed techniques.

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Section: Post-preparation Behavior Of Probiotic Loaded Wp Micro-beadsmentioning

confidence: 99%

Preparation and properties of milk proteins-based encapsulated probiotics: a review

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

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“…Lactobacillus rhamnosus has been encapsulated in a w/o/w emulsion. According to PimentelGonzález and collaborators [95] the survival of the entrapped L.rhamnosus in the inner water phase of the double emulsion increased significantly under low pH and bile salt conditions in an in vitro trial, meanwhile the viability and survival of control cells decrease significantly under the same conditions.…”

Section: Emulsion-based Techniquesmentioning

confidence: 99%

Encapsulation Technology to Protect Probiotic Bacteria

Chávarri¹,

Marañón²,

Villarán³

2012

Probiotics

117

101

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“…Losses of up to 6 to 9 log cfu/g of probiotic bacteria in simulated gastric digestion have been reported (Sabikhi et al, 2010;Ortakci, 2010), depending on the bacterial strain and testing conditions. Immobilization of bacteria within an encapsulating matrix has been investigated as a means of reducing cell injury or loss and improving their survival in foods (Kailasapathy, 2006;Ozer et al, 2009;Ortakci, 2010;Brinques and Ayub, 2011) and during gastric digestion (Chandramouli et al, 2004;Picot and Lacroix, 2004;Ding and Shah, 2009;Pimentel-González et al, 2009;Ortakci, 2010;Brinques and Ayub, 2011).…”

Section: Introductionmentioning

confidence: 99%

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion

Ortakcı

Broadbent

McManus

et al. 2012

Journal of Dairy Science

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An erythromycin-resistant strain of probiotic Lactobacillus paracasei ssp. paracasei LBC-1 (LBC-1e) was added to part-skim Mozzarella cheese in alginatemicroencapsulated or free form at a level of 10 8 and 10 7 cfu/g, respectively. Survival of LBC-1e and total lactic acid bacteria (LAB) was investigated through the pasta filata process of cheese making (in which the cheese curd was heated to 55°C and stretched in 70°C-hot brine), followed by storage at 4°C for 6 wk and simulated gastric and intestinal digestion. This included incubation in 0.1 M and 0.01 M HCl, 0.9 M H 3 PO 4 , and a simulated intestinal juice consisting of pancreatin and bile salts in a pH 7.4 phosphate buffer. Some reductions were observed in both free and encapsulated LBC-1e during heating and stretching, with encapsulated LBC-1e surviving slightly better. Changes in total LAB losses during heating and stretching did not reach statistical significance. During storage, a decrease was observed in total LAB, but no statistically significant decrease was observed in LBC-1e. Survival during gastric digestion in HCl was dependent on the extent of neutralization of HCl by the cheese, with more survival in the weaker acid, in which pH increased to 4.4 after cheese addition. The alginate microcapsules did not provide any protection against the HCl. It is interesting that survival of the encapsulated LBC-1e was greater during incubation in H 3 PO 4 than in the HCl gastric juices. Proper selection of simulated gastric digestion media is important for predicting the delivery of probiotic bacteria into the human intestinal tract. Neither free nor encapsulated LBC-1e was affected by incubation in the pancreatinbile solution. Based on the level of probiotic bacteria in cheese needed to provide a health benefit and its survival during simulated gastric digestion, as determined in this study, it should theoretically be possible to lower the amount that needs to be ingested in cheese by up to a factor of 10 3 compared with other fermented dairy foods or when consumed as supplements.

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Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

Cited by 143 publications

References 45 publications

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Encapsulation Technology to Protect Probiotic Bacteria

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion

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