Extending viability of Lactobacillus plantarum and Lactobacillus johnsonii by microencapsulation in alginate microgels.
Int J Food Sci Nutr
; 69(2): 155-164, 2018 Mar.
Article
em En
| MEDLINE
| ID: mdl-28683582
ABSTRACT
AIM:
To investigate whether microencapsulation of Lactobacillus in alginate microbeads will lead to increased longevity during refrigerated storage or simulated digestion. MATERIALS ANDMETHODS:
Microscopy was used to confirm that Lactobacillus plantarum ATCC BAA-793 and Lactobacillus johnsonii ATCC 33200 were immobilised within the microbeads and laser scattering analysis was used to determine the mean diameter of the microbeads. The number of viable cells were enumerated throughout refrigerated storage and simulated digestion experiments.RESULTS:
Microencapsulation was shown to have differing effects on viability depending on the species, but led to extended viability during refrigerated storage and simulated digestion in L. johnsonii and L. plantarum respectively.CONCLUSION:
Fermented functional foods contain microbes beneficial to human health. However, extended shelf storage and the harsh environment of the GI tract significantly reduces the number of viable microbes reaching the consumer. Microencapsulation allows beneficial microbes to reach the gut of the consumer in higher numbers, and thus confer greater health benefits.Palavras-chave
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Base de dados:
MEDLINE
Assunto principal:
Probióticos
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Lactobacillus plantarum
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Digestão
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Alginatos
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Lactobacillus johnsonii
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Aditivos Alimentares
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Modelos Biológicos
Idioma:
En
Ano de publicação:
2018
Tipo de documento:
Article