Viability of microencapsulated bifidobacteria in simulated gastric juice and bile solution

Lian, Wen-Chian; Hsiao, Hung-Chi; Chou, Cheng‐Chun

doi:10.1016/s0168-1605(02)00563-9

Cited by 133 publications

(89 citation statements)

References 20 publications

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“…The assimilative reductions of cholesterol by nonencapsulated and encapsulated L. acidophilus ATCC 43,121 were 35.98 % and 32.84 %, respectively. Moreover, encapsulation did not significantly (P>0.05) affect the adherence of 10-20 μm (Lian et al, 2002;Lian et al, 2003;Hisiao et al 2004) L. acidophilus ATCC 43,121 onto the human intestinal epithelial cell lines HT-29. Studies suggest that microencapsulation of free probiotic cells can increase their viability by ≥2 log cycles in fermented milks during a refrigerated storage period.…”

Section: Viability and Survival Of Probiotics In Gastrointestinal Conmentioning

confidence: 84%

“…Resistant starch has been used in protection of probiotic bacteria to reach the large intestine. L. rhamnosus and bifidobacteria with starch have been shown to survive passage through the human gastrointestinal tract (Lian et al, 2003). But, Hi-Maize starch encapsulation did not protect L. acidophilus and B. infantis from high acid conditions (Sultana et al, 2000).…”

Section: Starchmentioning

confidence: 99%

“…It is well known that thermal and osmotic resistance of LAB is species-dependent. The survival of probiotics after spray drying also depends on the kinds and concentrations of carriers used as well as on the outlet temperature of the spray dryer (Ananta et al, 2005;Hisiao et al, 2004;Lian et al, 2003;Lian et al, 2002). Among different probiotic microorganisms, thermophilic or thermotolerant ones such as S. salivarius subsp.…”

Section: Important Parameters Affecting Microencapsulationmentioning

confidence: 99%

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Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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Section: Viability and Survival Of Probiotics In Gastrointestinal Conmentioning

confidence: 84%

Section: Starchmentioning

confidence: 99%

Section: Important Parameters Affecting Microencapsulationmentioning

confidence: 99%

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Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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“…Probiotics, after surviving food processing, are upon consumption then exposed to conditions prevailing in the stomach and small intestine before they reach their site which is the colon (Siuta-Cruce & Goulet, 2001;Hansen et al, 2002;Lian et al, 2002). The microbes may die during their transit through the upper intestinal tract to the colon and therefore they may not be able to colonize the colon (Talwakar et al, 2001).…”

Section: Probiotic Challengesmentioning

confidence: 99%

“…The microbes may die during their transit through the upper intestinal tract to the colon and therefore they may not be able to colonize the colon (Talwakar et al, 2001). They must therefore survive gastric acidity and bile salts which they encounter during their passage through the GIT (Hansen et al, 2002;Lian et al, 2002;Sakai et al, 1987;Siuta-Cruce & Goulet, 2001;). Their survival in the GI T depends on the strain and species-specific resistance to low pH (pH values ranging from 1.3 to 3.0) in gastric juice and to bile salts found in the small intestine (Hansen et al, 2002;Lian et al, 2002).…”

Section: Probiotic Challengesmentioning

confidence: 99%

Probiotics - What They Are, Their Benefits and Challenges

Thantsha¹,

Mamvura²,

Booyens³

2012

New Advances in the Basic and Clinical Gastroenterology

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Applications of Probiotic Encapsulation in Dairy Products

Chen¹,

Chen²

2007

Encapsulation and Controlled Release Technologies in Food Systems

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The preservation of food by fermentation is one of the oldest methods known to mankind. Fermented dairy products are popular due to their differences in taste and their favorable physiological effects. A typical example is lactic acid fermentation, which is widely used for the preparation of several fermented milk products, such as dahi (curd), yoghurt, sour cream, kefir, acidophilus milk and various varieties of cheeses. Starter cultures have a multifunctional role in dairy fermentations. Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions in the production of fermented milk products. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs). In some cases, few non-lactic starters (bacteria, yeast and mold) are also used along with lactic acid bacteria during manufacturing of specific fermented milk products. Today, fermented dairy products in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy products have reached a different position and are considered to have an important impact on human health and nutrition.

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Viability of microencapsulated bifidobacteria in simulated gastric juice and bile solution

Cited by 133 publications

References 20 publications

Technology and potential applications of probiotic encapsulation in fermented milk products

Technology and potential applications of probiotic encapsulation in fermented milk products

Probiotics - What They Are, Their Benefits and Challenges

Applications of Probiotic Encapsulation in Dairy Products

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