Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions

Sabikhi, Latha; Babu, R; Thompkinson, D. K.; Kapila, Suman

doi:10.1007/s11947-008-0135-1

Cited by 122 publications

(73 citation statements)

References 33 publications

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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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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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“…However, in this analysis they set out to compare the viability of individual strains of bacteria rather than commercial products. Other individual studies have simply looked at one product in isolation or individual strains of bacteria in isolation or have used test systems that may have little relevance for the in vivo situation (Corcoran et al 2005;Huang and Adams 2004;Iyer and Kailasapathy 2005;Oozer et al 2006, Sabikhi et al 2010Sun and Griffiths 2000).…”

Section: Discussionmentioning

confidence: 99%

Comparative survival of commercial probiotic formulations: tests in biorelevant gastric fluids and real-time measurements using microcalorimetry

Fredua‐Agyeman

Gaisford

2015

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The large number of probiotic products now available makes the decision about which product to choose difficult both for the consumer and for the specialist providing dietary/nutritional advice. Data on the viability of the bacteria in these products, in the in-vivo situation, are therefore important. This study was designed to explore the comparative health and survival of probiotic species in various commercial formulations, using more realistic test systems that might allow further understanding of factors that must be controlled to give the greatest chance of delivery of live healthy bacteria to the lower gut.A total of eight commercially available probiotic preparations were selected for enumeration tests and in-vitro gastric tolerance tests. Tolerance assays were conducted in porcine gastric fluid (PGF) fed and fasted state (pH 3.4 ± 0.04), simulated gastric fluid (SGF, pH adjusted to 1.2 and 3.4) and fasted state simulated gastric fluid (FaSSGF, pH adjusted to 1.6 and 3.4). Isothermal microcalorimetry was also used to measure real-time growth of probiotics after exposure to simulated gastric fluid.Results from the enumeration tests indicated that recovery of viable organisms per dose is the same as or better than the stated label claims for liquid-based formulations but lower than the stated claim for freeze-dried products. Results from the in-vitro tolerance tests overall suggest that the PGF provided a harsher environment than the simulated systems at similar pH. In general, liquid-based products tested tended to give superior results in terms of survival compared with the freeze-dried products tested. Results from tests in the fed state in PGF suggested that food greatly affects viability. Microcalorimetric data showed that for some products probiotic species were able to grow following exposure to gastric fluid, suggesting that viable bacteria reach the gut in-vivo.

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“…Conforme Kim et al (2001), a temperatura subletal e letal de L. acidophilus é 53 e 60 ºC, respectivamente. Ao expor este microrganismo tanto na forma livre, quanto encapsulado em alginato de sódio (4%) e amido a temperaturas de 75, 85 e 90 ºC por 30s, Sabikhi et al (2010) observou reduções entre 8 e 9 log UFC/g na viabilidade de L. acidophilus na forma livre. No entanto, quando encapsulados, a redução na viabilidade foi significamente menor, entre 1 e 4 log UFC/g.…”

Section: Emulsificaçãounclassified

“…No entanto, quando encapsulados, a redução na viabilidade foi significamente menor, entre 1 e 4 log UFC/g. A maior proteção aos probióticos encapsulados também está relacionada à concentração de alginato utilizada, uma vez que maiores concentrações oferecem maior proteção aos probióticos durante o tratamento térmico (Hannoun & Stephanopoulos, 1986;Mandal et al, 2006;Sabikhi et al, 2010). Porém, cápsulas de alginato normalmente apresentam poros, o que permite a difusão da temperatura para o interior da cápsula (Mandal et al, 2006;Ding & Shah, 2009;Gouin, 2004).…”

Section: Emulsificaçãounclassified

“…Nesse contexto a encapsulação surge como uma tecnologia alimentos termicamente processados promissora e que já vem sendo utilizada para oferecer proteção aos microrganismos probióticos e aumentar a sua sobrevivência em vários tipos de alimentos (Homayouni et al, 2008;Ozer et al, 2009;Heidebach et al, 2012). Diversos estudos estão sendo realizados objetivando um aumento na resistência térmica de probióticos através da sua encapsulação como uma alternativa para sua utilização em alimentos termicamente processados (Cavalheiro et al, 2015;Chen et al, 2007;Chitprasert et al, 2012;Ding & Shah, 2009;Mandal et al, 2006;Sabikhi et al, 2010;Shaharuddin & Muhamed, 2015;Wang et al, 2015;Zhang et al, 2015;Zhang et al, 2016).…”

Section: Introductionunclassified

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Encapsulação: alternativa para a aplicação de microrganismos probióticos em alimentos termicamente processados

Cavalheiro

Etchepare

Menezes³

et al. 2015

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Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions

Cited by 122 publications

References 33 publications

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

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

Comparative survival of commercial probiotic formulations: tests in biorelevant gastric fluids and real-time measurements using microcalorimetry

Encapsulação: alternativa para a aplicação de microrganismos probióticos em alimentos termicamente processados

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