Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH

Gerez, Carla Luciana; Valdez, Graciela Font de; Gigante, Mirna Lúcia; Grosso, Carlos Raimundo Ferreira

doi:10.1111/j.1472-765x.2012.03247.x

Cited by 101 publications

(47 citation statements)

References 19 publications

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“…Functional foods containing probiotic bacteria, mainly lactic acid bacteria (LAB) have been received increasing interest in the marketplace because of the health benefits ascribed to probiotics (Gerez et al, 2012). Probiotic microorganisms are mostly of human or animal origin: however, some studies show that strains recognized as probiotics are also found in non-dairy fermented foods (Bamidele et al, 2011; Rivera-Espinoza and GalladoNavarro, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Cho¹,

Hong²,

Kim³

2013

Korean Journal for Food Science of Animal Resources

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This study aimed to isolate lactic acid bacteria (LAB) from Kimchi and to identify suitable probiotic strain for application in fermented dairy product as a commercial starter culture. A total of 106 (LAB) strains were isolated from Kimchi collected from different regions in Korea and their phenotypic characteristics were assayed. Four isolates from MRS agar plates were selected and designated as DKL109, DKL119, DKL121 and DKL128. They were identified first by API 50 CHL kit and then 16S rRNA gene sequencing. DKL121 and DKL128 were identified as Lactobacillus paracasei and Lactobacillus casei, respectively. Other two isolates (DKL109 and DKL119) were identified as Lactobacillus plantarum. To estimate their applicability in dairy products, the characteristics including acid and bile tolerance, cold shock induced cryotolerance and enzymatic activities were determined. There was wide variation in ability of strains to acid tolerance, but no significant differences in bile tolerance, cold shock induced cryotolerance within selected strains. DKL119 and DKL121 showed the highest resistance to acid and bile and the highest β-galactosidase activity, respectively. When these two strains were used for yogurt preparation as a single starter culture, their viable cell counts reached to 1.0×109 CFU/mL. Lactobacillus plantarum DKL119 showed faster acid development than commercial starter culture. Also storage trials at 10 o C showed that the viability of these strains was retained over 15 d. With these results, it was indicated that probiotics isolated from Kimchi can be used in yogurt manufacturing as a starter culture.

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Section: Introductionmentioning

confidence: 99%

“…The most important requirements are viability and survival of probiotic bacteria in sufficient numbers in the product (Gerez et al, 2012;Heller, 2001;Succi et al, 2005). A number of factors have been claimed to affect the viability of probiotic bacteria in dairy foods, including low pH, bile acid and refrigerated storage.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Cho¹,

Hong²,

Kim³

2013

Korean Journal for Food Science of Animal Resources

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“…In comparison with κ-carrageenan, it was reported that B. bifidum survived better in frozen milk in beads made from alginate (Kebary, 1996). Several investigations have shown that microencapsulation of probiotic bacteria with alginate or whey proteins protects them against acid stress, allowing the cells to survive in the stomach and be delivered in the intestines (Gerez et al, 2012;Doherty et al, 2012). It was reported that an optimal combination of capsule for probiotic survival in gastric conditions included 3 % sodium alginate, 1 % pancreatic digested casein and 3 % sodium alginate.…”

Section: Alginatementioning

confidence: 99%

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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“…Whey protein gels have shown efficacy in protecting the microbes against the adverse conditions. The efficacy of encapsulating Lactobacillus rhamnosus CRL 1505 in whey protein and pectin to improve the survival rate in low pH and bile milieu was evaluated (Gerez et al 2012). Based on results, pectin beads with a whey protein layer could be used as probiotic carrier in acidic functional foods.…”

Section: Gut Function and Prebioticmentioning

confidence: 99%

Emerging trends in nutraceutical applications of whey protein and its derivatives

Patel

2015

J Food Sci Technol

130

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The looming food insecurity demands the utilization of nutrient-rich residues from food industries as valueadded products. Whey, a dairy industry waste has been characterized to be excellent nourishment with an array of bioactive components. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. The protein has been validated to boost recovery from resistance exercise-injuries, stimulate gut physiology and protect skin against detrimental radiations. Apart from health invigoration, whey protein has proved its suitability as fat replacer and emulsifier. Further, its edible and antimicrobial packaging potential renders its highly desirable in food as well as pharmaceutical sectors. Considering the enormous nutraceutical worth of whey protein, this review emphasizes on its established and emerging biological roles. Present and future scopes in food processing and dietary supplement formulation are discussed. Associated hurdles are identified and how technical advancement might augment its applications are explored. This review is expected to provide valuable insight on whey protein-fortified functional foods, associated technical hurdles and scopes of improvement.

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Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH

Cited by 101 publications

References 19 publications

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Technology and potential applications of probiotic encapsulation in fermented milk products

Emerging trends in nutraceutical applications of whey protein and its derivatives

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