L. plantarum ATCC 8014 Entrapment with Prebiotics and Lucerne Green Juice and Their Behavior in Simulated Gastrointestinal Conditions

Abstract

Lactobacillus plantarum ATCC 8014 was separately encapsulated with pectin and inulin as prebiotics, and lucerne green juice in alginate-coated chitosan microcapsules. Further, they were tested for the efficiency of improving the viability compared to free cells under in vitro acidic conditions. Results indicated significant improvement (P < 0.05) in survival of co-encapsulated cells when exposed to acidic (pH 1.5) and bile (4.5% bile salts) conditions. The encapsulated cells showed about 88.95% survivability in simulated gastric environment, while the samples where the prebiotics and lucerne green juice were used showed about 90.5% of survivability in the same conditions. Moreover, in these samples, the number of viable probiotic cells did not significantly decrease after the first 30 min in simulated gastric juice, but even more, a constantly increase was observed until the end of the 120 min in the same environment. The great potential of lucerne green juice is underlined.

In vitro probiotic potential of Enterococcus species isolated from tungrymbai, a fermented soybean product of Meghalaya, India

“…Lactobacillus plantarum ATCC 8014, Staphylococcus aureus MTCC 3160, and Escherichia coli MTCC 40 were provided by the Department of Food Engineering and Technology, Tezpur University. L. plantarum ATCC 8014 is considered to be a safe and benefi cial probiotic that allows its usage as a reference organism in this study (POP et al, 2015). The chemicals (AR grade) and media used were obtained from Sigma-Aldrich Corporation, USA.…”

Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization

“…; Pop et al . ). The application field of inulin largely depends on the initial physical properties such as crystallinity, water adsorption and degree of polymerization (DP).…”

“…Nowadays inulin is widely employed as an ingredient in commercial products where its presence is commonly unnoticed (Franco et al 2015): it is used as excipient in tablets, adjuvant in vaccines and encapsulating material for a variety of bioactive products in the pharmaceutical industry, as chelating agent and in the prevention of scales formation in pipes and equipment in the chemical industry, and as an ingredient in the development of healthy products in food industry (Pintor et al 2014;S anchez-S aenz et al 2010). The range of potential applications has increased due to the good acceptance of the functional products in the market, these products offer additional benefits such as natural prebiotic, dietary fiber, stabilizer, fat substitute and as texture modifier (Mancilla-Margalli and L opez 2006;Robert et al 2006;Pop et al 2015). The application field of inulin largely depends on the initial physical properties such as crystallinity, water adsorption and degree of polymerization (DP).…”

Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate

“…Because of the important protein content (about 15-20%), this plant is used by the green crop drying business as material for obtaining fodder pellets for cattle (Hadidi et al, 2019). Nevertheless, alfalfa is also accepted as an important raw material for human protein intake and other various utilizations (Pop et al, 2016). The continuous growth of the world population is directing to raises in the need for sources of cheap and appropriate plant proteins to supplement or even replace expensive and environmental unfriendly sources of animal protein (Woldesellasse et al, 2018).…”