Viability of 4 Probiotic Bacteria Microencapsulated with Arrowroot Starch in the Simulated Gastrointestinal Tract (GIT) and Yoghurt

Abstract

Probiotic bacteria are usually encapsulated to increase their survival through passage of the simulated gastrointestinal tract (GIT). Four Lactobacilli were freeze-dried and encapsulated with maltodextrin (maltodextrin 1.25 g, whey 0.25 g, bacteria 0.5 g, and water 2 mL) and arrowroot starch (arrowroot 1.25 g, whey 0.25 g, bacteria 0.5 g, and water 2 mL). The effects of different coatings were evaluated for their viability in the GIT and yogurt. The findings indicated no significant differences at p > 0.05 in the survival of the encapsulated cells with increased concentrations of arrowroot and maltodextrin. The viability of the encapsulated bacteria was increased in the simulated GIT with high counts of 109 cfu/mL after 30 min stiffening in 1 µm size beads. However, the bead fermented yogurt exhibited insignificant difference on the survivability of the organisms in a simulated GIT after 15 days. Lactobacillus plantarum, Weissela paramesenteroides, Enterococcus faecalis, and Lactobacillus paraplantarum showed a significant increase of viable cells at p > 0.05 after freeze-drying in comparison with free cells at high bile salt concentrations and low acidity. This study confirmed that arrowroot starch and maltodextrin combinations in encapsulation might be an effective method that could allow viable probiotic bacteria to reach the large intestine.

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

“…Moreover, these small peptides also exhibited the capacity to prevent enteropathogenic Escherichia coli, Salmonella typhimurium, and Shigella flexneri from adhering to intestinal cells [172,173]. Whey proteins, in its different forms, were recently explored as coating materials for the microencapsulation of probiotics [28,30,41,58,72,95,97,[102][103][104][105].…”

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

“…It has been called a “functional food” due to the beneficial action of probiotic bacteria that engage in combat with pathogens, thus improving digestion and intestinal hygiene. To meet modern consumers’ needs, novel variants of yogurt-based products are constantly being investigated and introduced to the market, leading to a steady increase in the sales and popularity of this dairy product [ 15 , 16 ].…”

Bifidobacterium longum subsp. longum OLP-01 Supplementation during Endurance Running Training Improves Exercise Performance in Middle- and Long-Distance Runners: A Double-Blind Controlled Trial

“…In addition, it is also used as an additive for probiotic encapsulation. It has the ability to increase weight after digestion in the gastrointestinal tract and maintain the viability of the strain [36]. In addition, previous studies focused on the use of maltodextrin as a carbohydrate supplement as an energy source, and found that it does not affect sports performance [37].…”