Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions

Gebara, Clarice; Chaves, Karina S.; Ribeiro, Maria Cecília Enes; Souza, Flavia N.; Grosso, Carlos Raimundo Ferreira; Gigante, Mirna Lúcia

doi:10.1016/j.foodres.2013.02.008

Cited by 174 publications

(86 citation statements)

References 29 publications

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“…Thus, the testing of the probiotic microbeads in simulated physiological conditions (gastric) was performed. At a pH 1.2, no viable free L. acidophilus ATCC 4356 was found after 30 min in SGJ while the number of encapsulated L. acidophilus ATCC 4356 cells in both MCPA and AP microbeads was below the detection limit, that is less than 2 log 10 cfu/g) after 1 hour which is similar to the data reported by Gebara et al (2013). Also, Mandal et al (2006) and Ortakci and Sert (2012) observed a drastic decrease in the number of free probiotic cells when exposed to SGJ (pH 1.5) for 30 min.…”

Section: Survival Of Free and Microencapsulated Lactobacillus Acidophsupporting

confidence: 89%

“…These microorganisms when consumed pass through the gastrointestinal tract (GIT) during which viability may be lost before they reach their target site. Therefore, the viability of probiotic microorganisms during storage and transit in the GIT is of paramount importance (Anal and Singh, 2007;Gebara et al, 2013). Probiotics are defined as "live microorganisms which when administered orally in adequate amount confer a health benefit on the host" (FAO, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

Odun-Ayo¹,

Mellem²,

Reddy³

2016

Afr. J. Trad. Compl. Alt. Med.

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Background: For a probiotic to be viable it needs to be preserved at a recommended minimum level of 6-7 log 10 cfu/g in the product being consumed, as suggested by the International Dairy Federation. Different biopolymer matrices have been used for encapsulation of probiotic; however, loss of viability is still a challenge. Materials and Methods: Modified citrus pectin-alginate microbeads containing Lactobacillus acidophilus ATCC 4356 was developed. Efficiency of the microbeads was evaluated in simulated conditions of the gastrointestinal tract and in Balb/c mice induced with colon tumor. Genomic identification of faecal lactobacilli samples from treated mice was also performed. Results: The Modified citrus pectin-alginate probiotic microbeads significantly enhanced the viability of Lactobacillus acidophilus ATCC 4356 compared to the control (p< 0.05) both in vitro and in vivo. Exposure of the modified citrus pectin-alginate microbeads to 3 hours of simulated gastric juice resulted in 82.7% survival of L. acidophilus ATCC 4356. Also, the number of faecal lactobacilli in the modified citrus pectin-alginate probiotic treated mice increased by 10.2% after 28 days. Conclusion: Modified citrus pectin-alginate is a novel effective means of oral delivery of bacterial cells and bioactive compounds. Modified citrus pectin-alginate can be used in probiotic therapy which may improve the prevention of colon cancer.

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Section: Survival Of Free and Microencapsulated Lactobacillus Acidophsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

Odun-Ayo¹,

Mellem²,

Reddy³

2016

Afr. J. Trad. Compl. Alt. Med.

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“…It has been suggested that the gel structure, rather than proteolysis, modulates probiotic release from whey protein-based capsules (Doherty et al 2011). Extrusion can be combined with coacervation in order to improve the stability of the obtained capsules (Gerez et al 2012;Gebara et al 2013).…”

Section: Techniques Usedmentioning

confidence: 99%

Preparation and properties of milk proteins-based encapsulated probiotics: a review

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

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The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has been used to provide protection for probiotics all through food processing and marketing until they reach the target site in the gastrointestinal (GI) tract. The biomaterials and techniques used in ME are the main factors affecting the viability of encapsulated probiotics. Milk proteins offer several advantages in comparison to other biomaterials widely used in ME of probiotics. Several techniques have been developed for the use of whey proteins and casein in ME of several Lactobacillus and Bifidobacterium probiotic strains. Also, the survival of probiotics encapsulated in milk proteins during preparation, storage, and in simulated GI environment has been studied. The present review gives an overview on the use of milk proteins in ME of probiotics with emphasis on the efficiency of the developed techniques.

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“…Although most sources indicate a high decrease in the viability of free cells upon contact with the environment of the stomach compared to encapsulated or immobilized probiotics (GEBARA et al, 2013;FIJAŁKOWSKI et al, 2016), there is still a lack of comprehensive data in the case of biofi lm formed on free carrier. Some kinds of probiotic biofi lm forms were studied, but these works focused on resistance to stresses of self-forming biofi lm encapsulated in natural polymers.…”

Section: Acta Alimentaria 46 2017mentioning

confidence: 99%

Probiotic biofilm on carrier surface: A novel promising application for food industry

Grossová¹,

Rysavka

Márová

2017

Acta Alimentaria

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In this essay work, the ability of probiotic biofi lm formation on carrier surface was demonstrated. Probiotic biofi lms exhibit the same properties as pathogen microbial biofi lms but with higher resistance to low pH values and bile salts. The ability of different probiotic strains (Lactobacillus acidophilus, Bifi dobacterium breve, Bifi dobacterium longum) to interact with pre-selected carriers divided into 3 categories (polymers, complex food matrices, and inorganic compounds) was tested. Lactobacillus acidophilus and Bifi dobacterium longum combined with inorganic silica carrier exhibited the interaction leading to biofi lm formation only. Prepared biofi lm (Lactobacillus acidophilus) was then subjected to comparative study with planktonic bacterial culture. The ability to survive in the presence of low pH value (pH 1-3) and bile salts (0.3% solution) was evaluated. Low pH value (pH 1) had a harsh effect on free cell culture causing decreased cell viability (71.9±3.2% of viable cells). Biofi lm culture exhibited higher resistance to low pH value, the viability exceeded 90%. The exposure of free cell probiotic culture to porcine bile resulted in an almost constant decrease in viability during the study period (68.2±1.1% of viable cells, after 240 min incubation). Viability of biofi lm after the exposition to bile was almost constant with a slight decrease of no more than 5% during the study.Keywords: probiotics, biofi lm, carrier, acid tolerance, bile toleranceThe fi rst mention of probiotics appeared at the beginning of the 20 th century in the writings of Elie Metchnikoff. He suggested that the longevity and healthy life of Bulgarian people is hidden in their consumption of fermented milk products (TRIPATHI & GIRI, 2014). In 2001, probiotics as "live microorganisms, which when administered in adequate amounts confer a health benefi t on the host" (FAO/WHO, 2001) was defi ned.During the last 15-20 years, it was recognized that the developmental process of biofi lm formation is the natural way of life for microorganisms, without differences between harmful and commensal microorganisms. Therefore, on one hand, biofi lm formation is an important clinical pathogenic mechanism, a menace to the aging population, immunocompromised and poly-traumatic patients, on the other hand, a modern medical instrumental intervention (RÖMLING et al., 2014). In the common line, biofi lm cells have a higher resistance to antimicrobial agents and agents harmful to microbes in biofi lm than planktonic bacteria. The formation of a barrier or biofi lm prohibits the direct contact with harmful agents (SREY et al., 2013). * To whom correspondence should be addressed. Phone: +420 736 468 302; e-mail: grossova@favea.czThis is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium for non-commercial purposes, provided the original author and source are credited.

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Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions

Cited by 174 publications

References 29 publications

Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Probiotic biofilm on carrier surface: A novel promising application for food industry

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