Enhancement of bile resistance in <i>Lactobacillus plantarum</i>
 strains by soy lecithin

Hu, Bo; Tian, Fengwei; Wang, Guanchao; Zhang, Q.; Zhao, Jianxin; Zhang, H.; Chen, Wei

doi:10.1111/lam.12418

Cited by 22 publications

(25 citation statements)

References 28 publications

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“…Coincidentally, Hu et al . () reported the similar result when using soy lecithin as the prebiotic. It seems that enhanced bile salt resistance is not related to the strain growth.…”

Section: Discussionsupporting

confidence: 56%

“…; Hu et al . ). An increase in surface hydrophobicity was found in strain Lp‐115 when it was cultured with maltodextrin (shown in Fig.…”

Section: Resultsmentioning

confidence: 97%

“…As reported, bile salt mainly causes the membrane damages to strains, which includes alterations of membrane integrity and permeability (Pauline Leverrier 2003), physical chemical properties of cell surface (Waar et al 2002) and membrane architecture and composition (G omez Zavaglia et al 2002). Researchers observed that the addition of surfactants, such as soy lecithin (Hu et al 2015) and Tween 80 (Kimoto et al 2002), exerted a protective effect on the membrane through increasing the cell integrity. On the other hand, the activity of bile salt hydrolase (BSH) is also closely related to bile resistance (Bi et al 2015).…”

Section: Introductionmentioning

confidence: 97%

“…Researchers observed that the addition of surfactants, such as soy lecithin (Hu et al . ) and Tween 80 (Kimoto et al . ), exerted a protective effect on the membrane through increasing the cell integrity.…”

Section: Introductionmentioning

confidence: 99%

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Enhancement of bile resistance by maltodextrin supplementation in Lactobacillus plantarum Lp‐115

Zhou

Wang

et al. 2019

J Appl Microbiol

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Aims To identify the mechanism in which way maltodextrin enhance bile tolerance in Lactobacillus plantarum Lp‐115. Methods and Results Based on determining the OD600 value and counting the numbers of viable cells by the pour plate method, the results showed that maltodextrin could not promote the strain growth directly, but could enhance the tolerance of bile in Lp‐115. The OD600 value of L. plantarum Lp‐115 cultured in MRSB broth with maltodextrin was three times higher than the control value. After supplementing the medium with 4·0% maltodextrin, the highest survival rate was observed when the bile concentration is 0.3%. Conclusions In summary, maltodextrin exhibited a significant improvement of bile tolerance and it could enhance cell hydrophobicity, shift the fatty acid composition of the membrane and induce the expression of a bile salt hydrolase gene (pva3) significantly. Significance and Impact of the Study This is the first report concerning the mechanism of maltodextrin enhancing the bile tolerance. This study promotes the application of maltodextrin as a choice to protect probiotic L. plantarum strains against the bile salt stress.

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“…Coincidentally, Hu et al . () reported the similar result when using soy lecithin as the prebiotic. It seems that enhanced bile salt resistance is not related to the strain growth.…”

Section: Discussionsupporting

confidence: 56%

“…; Hu et al . ). An increase in surface hydrophobicity was found in strain Lp‐115 when it was cultured with maltodextrin (shown in Fig.…”

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Enhancement of bile resistance by maltodextrin supplementation in Lactobacillus plantarum Lp‐115

Zhou

Wang

et al. 2019

J Appl Microbiol

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“…In case of Lactobacillus, it was rapidly inactivated by bile in the small intestinal model; however, addition of meat exerted a protective effect and resulted in increased delivery of cells to the intestinal compartment (Ganzle, Hertel, van der Vossen, & Hammes, 1999). In another study, Lactobacillus plantarum with soy lecithin improved the viability at a concentration of 0.3% bile (Hu et al, 2015). Notes.…”

Section: Weissella Cibaria Jw15 Tolerance In Acidic and Bile Enviromentioning

confidence: 99%

Enhancement of viability, acid, and bile tolerance and accelerated stability in lyophilized Weissella cibaria JW15 with protective agents

Kim

Nam

Kim

et al. 2018

Food Science & Nutrition

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Dietary supplementation with lactic acid bacteria to maintain or improve intestinal health is advocated. Weissella spp. are present in different fermented vegetable‐based foods like kimchi, as well as in the normal gastrointestinal (GI) tract of humans. Weissella cibaria strains have been proposed as potential probiotics. Freeze‐drying is a promising treatment method for these strains for industrial applications and to increase the accessibility of their health‐promoting benefits. Moreover, probiotic strains need to be able to survive in the host GI tract, and acid and bile are both environmental stressors that can reduce strain survival. Therefore, this study evaluated the effect of the combination of protective agents on the acid and bile resistance of W. cibaria JW15 after freeze‐drying. A protective agent combination with a 1:1 ratio of 5 g + 5 g/100 ml w/v soy flour + yeast extract (SFY) retained nearly 100% viability after freeze‐drying and was resistant to artificial bile acids. Remarkably, skim milk + soy flour (SSF) was resistant to an acidic solution, and the viability of W. cibaria JW15 in artificial gastric acid was enhanced when treated with this mixture. Furthermore, SFY and SSF were found to maintain high numbers of viable cells with a low specific rate of cell death (k) after storage at 50°C, 60°C, and 70°C. These results support an effective probiotic formulation system with a high number of viable cells, and its protective effects can be leveraged in the development of probiotic products with health benefits.

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Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates

et al. 2023

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BACKGROUND Co‐encapsulation of probiotics and omega‐3 oil using complex coacervation is an effective method for enhancing the tolerance of probiotics under adverse conditions, whereas complex coacervation of omega‐3 oil was found to have low lipid digestibility. In the present study, gelatin (GE, 30 g kg−1) and gum arabic (GA, 30 g kg−1) were used to encapsulate Lactobacillus plantarum WCFS1 and algal oil by complex coacervation to produce microcapsules containing probiotics (GE‐P‐GA) and co‐microcapsules containing probiotics and algal oil (GE‐P‐O‐GA), and soy lecithin (SL) was added to probiotics‐algal oil complex coacervates [GE‐P‐O(SL)‐GA] to enhance its stability and lipolysis. Then, we evaluated the viability of different microencapsulated probiotics exposed to freeze‐drying and long‐term storage, as well as the survival rate and release performance of encapsulated probiotics and algal oil during in vitro digestion. RESULTS GE‐P‐O(SL)‐GA had a smaller particle size (51.20 μm), as well as higher freeze‐drying survival (90.06%) of probiotics and encapsulation efficiency of algal oil (75.74%). Moreover, GE‐P‐O(SL)‐GA showed a higher algal oil release rate (79.54%), lipolysis degree (74.63%) and docosahexaenoic acid lipolysis efficiency (64.8%) in the in vitro digestion model. The viability of microencapsulated probiotics after simulated digestion and long‐term storage at −18,4 and 25 °C was in the order: GE‐P‐O(SL)‐GA > GE‐P‐O‐GA > GE‐P‐GA. CONCLUSION As a result of its amphiphilic properties, SL strongly affected the physicochemical properties of probiotics and algal oil complex coacervates, resulting in higher stability and more effective lipolysis. Thus, the GE‐P‐O(SL)‐GA can more effectively deliver probiotics and docosahexaenoic acid to the intestine, which provides a reference for the preparation of high‐viability and high‐lipolysis probiotics‐algal oil microcapsules. © 2022 Society of Chemical Industry.

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Enhancement of bile resistance in Lactobacillus plantarum strains by soy lecithin

Cited by 22 publications

References 28 publications

Enhancement of bile resistance by maltodextrin supplementation in Lactobacillus plantarum Lp‐115

Enhancement of bile resistance by maltodextrin supplementation in Lactobacillus plantarum Lp‐115

Enhancement of viability, acid, and bile tolerance and accelerated stability in lyophilized Weissella cibaria JW15 with protective agents

Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates

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