Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction

Matos-Jr, Fernando Eustáquio de; Silva, Marluci Palazzolli; Kasemodel, Marcia Gabriela Consiglio; Santos, Tizá Teles; Burns, Patricia; Reinheimer, Jorge Alberto; Vinderola, Gabriel; Favaro-Trindade, Carmen Sílvia

doi:10.1016/j.jff.2019.01.006

Cited by 24 publications

(7 citation statements)

References 38 publications

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“…Freeze‐dried cells had great storage stability at 4 °C and low water activity, which were the storage conditions for freeze‐dried starter cultures 38 . Matos‐Jr et al 41 . suggested that a reduction below 1 log CFU g −1 was also observed in the concentration of the encapsulated L. rhamnosus after storage at 7 °C for 4 months.…”

Section: Resultsmentioning

confidence: 99%

Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosusCICC22152 during spray/freeze‐drying, storage and gastrointestinal digestion

et al. 2022

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BACKGROUND: Probiotic products are receiving increasing attention because of their tremendous beneficial health effects. However, it is still a great challenge to preserve probiotic viability during processing, storage and gastrointestinal digestion. Encapsulation is a widely known technology for enhancing bacterial viability and product stability. Hence highly hydrolyzed whey protein hydrolysate (HWPH) and moderately hydrolyzed whey protein hydrolysate (MWPH) used as a one-step culture medium and wall material for Lactobacillus rhamnosus were investigated.RESULTS: H/MWPH-substitutive medium for the growth of Lactobacillus rhamnosus presented double the biomass production compared to other media. The H/MWPH-substitutive medium in combination with freeze drying also led to the highest survival ratio (97.13 ± 9.16%) and cell viability (10.62 log CFU g −1 ). The highest survival rate of spray-dried cells was 85.56 ± 7.4%. In addition, the cell viability of spray-dried Lactobacillus rhamnosus with MWPH as culture and dry medium was 0.79 log CFU g −1 higher than that of HWPH. Images confirmed that spray-dried Lactobacillus rhamnosus in MWPH provided better protection and it showed greater sustained viability after gastrointestinal digestion. CONCLUSION: Overall, WPH just as carrier provides better thermal protection and MWPH is a preferable two-in-one medium for probiotics.

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Section: Resultsmentioning

confidence: 99%

Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosusCICC22152 during spray/freeze‐drying, storage and gastrointestinal digestion

et al. 2022

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“…paracasei BGP1 is also among the strains recommended to be applied as a probiotic nonstarter culture by Sacco (Matos‐Jr et al . ; Sacco System, ); Lb . paracasei LPC37, isolated from dairy source, is a selected probiotic strain by Danisco based on in vitro , animal and human studies (Paineau et al .…”

Section: Methodsmentioning

confidence: 99%

Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains

Santos

Nobre

Cavalcanti

et al. 2019

Int J of Dairy Tech

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Reconstituted goat whey was fermented with the starter Streptococcus thermophilus TA‐40 in co‐culture with four probiotic adjuncts (independent treatments): Lactobacillus casei BGP93 (T1), Lactobacillus paracasei BGP1 (T2), Lb. paracasei LPC37 (T3) and Lactobacillus rhamnosus LR32 (T4). Lactobacillus populations were higher than 7 log cfu/mL after fermentation and storage. Proteolysis increased significantly (P < 0.05) during fermentation in all trials. Relative amount of low‐molecular‐weight protein fractions (<6.5 kDa) increased in goat whey trials with T1, T3 and T4 during fermentation and storage. The goat whey powder was considered a potential substrate for starter and probiotic cultures, which raised the opportunities to upgrade this by‐product into a functional food.

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“…Generally, in W 1 /O/W 2 microparticles the aqueous polymeric outer shell is not cross-linked and as a result, these particles do not have long stability during storage and in gastrointestinal tracts. [52,58,[109][110][111][112] Ionic cross-linking was proposed to tackle this issue, in which the polymeric outer shell (W 2 ) has been mixed with an oppositely charged polymer. [51,55] Formulation C is composed of alginate as the wall material and sunflower oil loaded with probiotics as the core, and formulation D is made of alginate-shellac as the wall material and sunflower oil loaded with probiotics as the core.…”

Section: Three-layer Microparticlesmentioning

confidence: 99%

“…Generally, in W 1 /O/W 2 microparticles the aqueous polymeric outer shell is not cross‐linked and as a result, these particles do not have long stability during storage and in gastrointestinal tracts. [ 52,58,109–112 ] Ionic cross‐linking was proposed to tackle this issue, in which the polymeric outer shell (W 2 ) has been mixed with an oppositely charged polymer. [ 51,55 ]…”

Section: Biopolymer‐based Multilayer Microparticles For Probiotic Del...mentioning

confidence: 99%

Biopolymer‐Based Multilayer Microparticles for Probiotic Delivery to Colon

Talebian

Schofield

Valtchev

et al. 2022

Adv Healthcare Materials

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The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation has been successfully utilized to improve the resistance of probiotics to critical conditions. Owing to the unique properties of biopolymers, they have been prevalently used for microencapsulation of probiotics. However, majority of microencapsulated products only contain a single layer of protection around probiotics, which is likely to be inferior to more sophisticated approaches. This review discusses emerging methods for the multilayer encapsulation of probiotic using biopolymers. Correlations are drawn between fabrication techniques and the resultant microparticle properties. Subsequently, multilayer microparticles are categorized based on their layer designs. Recent reports of specific biopolymeric formulations are examined regarding their physical and biological properties. In particular, animal models of gastrointestinal transit and disease are highlighted, with respect to trials of multilayer microencapsulated probiotics. To conclude, novel materials and approaches for fabrication of multilayer structures are highlighted.

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Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction

Cited by 24 publications

References 38 publications

Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosusCICC22152 during spray/freeze‐drying, storage and gastrointestinal digestion

Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosusCICC22152 during spray/freeze‐drying, storage and gastrointestinal digestion

Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains

Biopolymer‐Based Multilayer Microparticles for Probiotic Delivery to Colon

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