The effect of alginate and chitosan concentrations on some properties of chitosan-coated alginate beads and survivability of encapsulated <i>Lactobacillus rhamnosus</i>
 in simulated gastrointestinal conditions and during heat processing

Abbaszadeh, Sepideh; Gandomi, Hassan; Misaghi, Ali; Bokaei, S; Noori, Negin

doi:10.1002/jsfa.6541

Cited by 60 publications

(47 citation statements)

References 36 publications

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“…Microencapsulation is also an useful alternative to protect the probiotics from the adverse conditions found in the GIT (Abbaszadeh et al . ). Two different prebiotics (sugar beet and chicory) were separately encapsulated with the potentially probiotic strains Staphylococcus succinus (MAbB4) and Enterococcus faecium (FIdM3) in 2 g/100 mL alginate and they efficiently improved the viability compared to free cells under in vitro acidic conditions (Sathyabama et al .…”

Section: Resultsmentioning

confidence: 97%

Effect of different matrices on probiotic resistance to in vitro simulated gastrointestinal conditions

Casarotti

Todorov

Penna

2015

Int J of Dairy Tech

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In this study, we evaluated the effect of different matrices (MRS, milk and milk with inulin) on the tolerance of probiotic strains (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12) to simulated conditions similar to those found in the gastrointestinal tract. Both probiotic strains demonstrated a significantly lower viability after exposure to in vitro gastric and intestinal conditions, and B. animalis subsp. lactis BB-12 showed higher survival during the test compared to L. acidophilus La-5 in all tested matrices. Milk and inulin protected probiotics from in vitro gastrointestinal stress. These results suggest that it is critical to formulate the food matrix to be used as probiotic carrier.

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Section: Resultsmentioning

confidence: 97%

Effect of different matrices on probiotic resistance to in vitro simulated gastrointestinal conditions

Casarotti

Todorov

Penna

2015

Int J of Dairy Tech

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“…Several materials viz. carrageenan, pectin, whey proteins and chitosan [23,37] have been successfully employed for microencapsulation of probiotics. Microencapsulation generally leads to increased survival of LAB and Bifidobacterium spp.…”

Section: Discussionmentioning

confidence: 99%

“…For microencapsulation, the selected LAB isolate was grown overnight in MRS broth (10 9 cells/ml), cell biomass obtained after centrifugation was washed with sterile saline, and used for microencapsulation in sodium alginate by extrusion technique [21,23]. Enumeration of LAB in SGJ and SIJ with and without microencapsulation was executed using MRS agar plates based on viability analysis by standard plate count.…”

Section: Survival Of the R-3 Lab Isolate In Simulated Git Environmentmentioning

confidence: 99%

Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications

Andrabi

Bhat

Gupta

et al. 2016

Probiotics & Antimicro. Prot.

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Wide variations among multifaceted-health benefitting attributes of probiotics fueled investigations on targeting efficacious probiotics. In the current study, lactic acid bacteria (LAB) isolated from poultry gut, feces of rat, chicken, human infants, and fermented foods were characterized for desired probiotic functional properties including the phytase-producing ability which is one of the wanted characteristics for probiotics for potential applications for upgrading animal nutrition, enhancing feed conversion, and minimizing anti-nutritional properties. Among 62 LAB isolates Weissella kimchii R-3 an isolate from poultry gut exhibited substantial phytase-producing ability (1.77 U/ml) in addition to other functional probiotic characteristics viz. hydrophobicity, autoaggregation, coaggregation with bacterial pathogens, and antimicrobial activity against pathogens. Survival of W. kimchii R-3 cells (in free and calcium alginate encapsulated state) was examined sequentially in simulated gastric and intestinal juices. Encapsulated cells exhibited better survival under simulated gut conditions indicating that encapsulation conferred considerable protection against adverse gut conditions. Furthermore, simulated gastric and intestinal juices with pepsin and pancreatin showed higher survival of cells than the juices without pepsin and pancreatin. W. kimchii R-3 due to its significant functional probiotic attributes may have prospective for commercial applications in human/animal nutrition.

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“…Protection of probiotics especially by microencapsulation in alginate which is non-toxic and being readily available is a method of improving their viability in functional foods. 30 The primary objective of this study was to determine the survival of probiotic bacteria in LJ during six weeks of storage in order to assess the suitability of a fruit juice as a new alternative functional food. The physical changes to the fruit juice before and after the addition of probiotic organisms were also monitored by assessing changes in pH, and transmittance of light.…”

Section: Lactobacilli Reduce Inflammation In Shigellosis Mousementioning

confidence: 99%

“…9 The formulated LJ may be an alternative vehicle for the incorporation of probiotics because they were rich in nutrients and do not contain starter cultures that compete for nutrients with probiotics. 10 Thus, the food industry can refer to the juice supplemented with probiotics as 'functional foods'. The objective of this study was to formulate the LJ with probiotics, check for the shelf life of probioticated juice and finally toxicological profiles of the juices.…”

Section: Introductionmentioning

confidence: 99%

Lemon Juice Synergistically Preserved with Lactobacilli Ameliorates Inflammation in Shigellosis Mice

Al‐Bari¹,

Islam²,

Hasan³

et al. 2015

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The use of probiotic Lactobacilli has moved from concept to implement in different applications. The study was carried out to establish the synergistic role of co-cultures of Lactobacillus casei, L. delbrueckii, L. plantarum and L. helveticus in lemon juice (LJ) preservation as well as investigate the inflammatory-and toxicity profiles of biopreserved LJ ingested shigellosis mice. Lactobacilli were cultured individually and cocultured with different combinations. Four strain Lactobacilli had significant preservative activity than any other combinations in both free and microencapsulated Lactobacilli. The four microencapsulated bacteria extended shelf-life of the LJ in about two weeks at 4°C. The free or microencapsulated bacteria were increased acidic pH into LJ. It was evidently proved that microencapsulated cocultures of different strains remained viable over a long period of time and the probiotically fermented juice were potentially inhibiting the pathogenic growth. For inflammatory acute shigellosis, therapies were divided into six groups: LJ only; LJ containing pathogenic bacteria (PB); LJ containing curd, the source of Lactobacilli; LJ containing curd and PB; LJ containing four Lactobacilli LAB1,3,4,6 and LJ containing chemical preservatives (PR, prophyl paraben and methyl paraben 9:1). Lactobacilli preserved LJ were found to be favorably lower inflammatory haematological profiles such as ESR, WBC count and C-reactive protein (CRP) agglutination in acute shigellosis mice. In addition, biopreserved LJ was safe owing to normal ranges of SGPT, SGOT, SALP and AA levels in shigellosis mice. Prospective studies on mechanisms of the probiotic activities might be enable their new medical applications for food preservation and treatment of inflammatory dysentery patients.

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The effect of alginate and chitosan concentrations on some properties of chitosan-coated alginate beads and survivability of encapsulated Lactobacillus rhamnosus in simulated gastrointestinal conditions and during heat processing

Abstract: Encapsulation effectively protected L. rhamnosus against heat treatment and gastrointestinal conditions, and this effect is important in delivering sufficient numbers of viable probiotic bacteria to the gastrointestinal tract.

Cited by 60 publications

References 36 publications

Effect of different matrices on probiotic resistance to in vitro simulated gastrointestinal conditions

Effect of different matrices on probiotic resistance to in vitro simulated gastrointestinal conditions

Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications

Lemon Juice Synergistically Preserved with Lactobacilli Ameliorates Inflammation in Shigellosis Mice

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