Encapsulation of probiotic Bifidobacterium longum BIOMA 5920 with alginate–human-like collagen and evaluation of survival in simulated gastrointestinal conditions

Su, Ran; Zhu, Xiaoli; Fan, Daidi; Yu, Man; Yang, Chanyuan; Jia, Xin

doi:10.1016/j.ijbiomac.2011.08.018

Cited by 63 publications

(36 citation statements)

References 26 publications

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“…The pH of control samples reached 4.02 at the end of 30 days storage and the final pH of mayonnaise sauce samples with free probiotics decreased same as control. This may be due to low survival of free probiotics in lower pH (4.6), thus there were no significant differences between free and control samples (Collins, 1985;Lock and Board, 1995;Khalil and Mansour, 1998;Mokarram et al, 2009;Nazzaro et al, 2009;Chávarri et al, 2010;Brinques and Ayub, 2011;Su et al, 2011). The pH of samples containing encapsulated cells of L. casei and B. bifidum attained 4.02 and 4.01, respectively.…”

Section: Ph Changes During Mayonnaise Sauce Storagementioning

confidence: 94%

“…A limiting factor in survival of probiotic bacteria has been reported as low pH (3.6 to 4.6) of mayonnaise sauce owing to the concentration of acetic acid (Radford and Board, 1993;Khalil and Mansour, 1998). It has been proven that microencapsulated probiotics survive better in acid conditions (Khalil and Mansour, 1998;Kebary and Hussein, 1999;Mokarram et al, 2009;Nazzaro et al, 2009;Chávarri et al, 2010;Brinques and Ayub, 2011;Su et al, 2011). Alginate microcapsules can be prepared by emulsion and extrusion techniques.…”

Section: Introductionmentioning

confidence: 99%

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Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Fahimdanesh¹,

Mohammadi²,

Ahari³

et al. 2013

Afr. J. Microbiol. Res.

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Two types of probiotics (Lactobacillus casei and Bifidobacterium bifidum) were added to mayonnaise sauce as either free cells or encapsulated with resistant starch. The survival of L. casei and B. bifidum was evaluated during the product storage for 30 days at 4°C. The viability of B. bifidum cells disappeared in the free state after 10 days; however, free L. casei approximately decreased 6 log cycles in a number of cells after 30 days storage at 4°C. When the L. casei and B. bifidum were encapsulated in calcium alginate capsules with Hi-Maize starch, the viable cell numbers were decreased to 1.3 × 10 7 and 9 × 10 5 CFU/g, respectively. In general, the results showed that encapsulation with resistant starch can significantly enhance the survival of probiotic bacteria in mayonnaise sauce during storage. No differences were detectable in the morphology of capsules by scanning electron microscopy and optical microscopy. Sensory qualities of mayonnaise sauce were improved by the addition of encapsulated probiotic bacteria.

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Section: Ph Changes During Mayonnaise Sauce Storagementioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Fahimdanesh¹,

Mohammadi²,

Ahari³

et al. 2013

Afr. J. Microbiol. Res.

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“…The encapsulation technologies depend on the capsule material, particle size, and bacterial strain (Burgain et al, 2011). It has been reported that various probiotics encapsulation technologies improve the viability of bacteria during exposure to simulated gastro-intestinal conditions such as alginate-coated gelatin microspheres (Annan et al, 2008), alginate-human-like collagen (Su et al, 2011) and in alginate gel microbeads (Sohail et al, 2011). Alginate is a representative encapsulating material and extensively used, but they are sensitive to the acidic environment and very difficult to scale up (Mortazavian et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

“…For this reason, many researchers reported that there is poor survival of probiotic bacteria in products containing free probiotic cells (De Vos et al, 2010). Various technologies of encapsulation such as emulsification, spray drying, spray cooling, and freeze drying have been developed for protection live cells in the food industry (De Vos et al, 2010;Burgain et al, 2011), and it has been reported these technologies of encapsulation improved the viability of probiotic bacteria in the GI tract (Krasaekoopt et al, 2003;Picot and Lacroix, 2004;Sohail et al, 2011;Su et al, 2011;Saarela et al, 2011).…”

mentioning

confidence: 99%

Dual Coating Improves the Survival of Probiotic Bifidobacterium Strains during Exposure to Simulated Gastro-Intestinal Conditions

Kang¹,

Lee²,

Park³

et al. 2013

The Korean Journal of Microbiology

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Probiotics have been reported to benefit human health by modulating immunity, lowering cholesterol, improving lactose tolerance, and preventing some cancer. Once ingested, probiotic microorganisms have to survive harsh conditions such as low pH, protease-rich condition, and bile salts during their passage through the gastro-intestinal (GI) tract colonize and proliferate to exert their probiotic effects. The dual coating technology, by which the bacteria are doubly coated with peptides and polysaccharides in consecutive order, was developed to protect the ingested bacteria from the harsh conditions. The aim of the study was to evaluate the viable stability of a doubly coated blend of four species of Bifidobacterium by comparing its bile/acid resistance and heat viability in vitro with that of the non-coated blend. After challenges with acid, bile salts, heat, and viable cell counts (VVCs) of the dual coated and non-coated blend were determined by cultivation on agar plates or flow cytometric measurement after being stain with the BacLigtht kit TM . The results showed that the dual coated blend was much higher resistant to the acidic or bile salt condition than the non-coated blend and heat viability was also higher, indicating that the dual coating can improve the survival of probiotic bacteria during their transit through the GI tract after consumption.

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“…It was also shown in Figure 3(B) that due to freeze drying, slight disruption of the spherical structure occurred, and the agglomerated FD microcapsules were observed. It can be explained by the possible existence of residual oil droplets on the formed microcapsules (Su et al, 2011). In microencapsulation technology, porosity of wall material is an important factor for the preservation and survival of encapsulated bioactive materials (Allan-Wojtas et al, 2008).…”

Section: Morphological Studies and Diameter Distributionmentioning

confidence: 99%

Improved viability ofLactobacillus acidophilusNRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules

Çabuk

Harsa

2015

Journal of Microencapsulation

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In this research, pullulan was incorporated in protein-based encapsulation matrix in order to assess its cryoprotective effect on the viability of freeze-dried (FD) probiotic Lactobacillus acidophilus NRRL-B 4495. This study demonstrated that pullulan in encapsulation matrix resulted in a 90.4% survival rate as compared to 88.1% for whey protein (WPI) encapsulated cells. The protective effects of pullulan on the survival of FD-encapsulated cells in gastrointestinal conditions were compared. FD WPI-pullulan capsules retained higher survived cell numbers (7.10 log CFU/g) than those of FD WPI capsules (6.03 log CFU/g) after simulated gastric juice exposure. Additionally, use of pullulan resulted in an increased viability after bile exposure. FD-free bacteria exhibited 2.18 log CFU/g reduction, while FD WPI and FD WPI-pullulan encapsulated bacteria showed 0.95 and 0.49 log CFU/g reduction after 24 h exposure to bile solution, respectively. Morphology of the FD microcapsules was visualized by scanning electron microscopy.

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Encapsulation of probiotic Bifidobacterium longum BIOMA 5920 with alginate–human-like collagen and evaluation of survival in simulated gastrointestinal conditions

Cited by 63 publications

References 26 publications

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

Dual Coating Improves the Survival of Probiotic Bifidobacterium Strains during Exposure to Simulated Gastro-Intestinal Conditions

Improved viability ofLactobacillus acidophilusNRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules

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