Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG

Abstract

The study aimed to encapsulate Lactobacillus rhamnosus GG (LGG) with the selected prebiotic, using co-extrusion technology with a poly-L-lysine (PLL) coating and evaluate probiotic survival in simulated gastrointestinal conditions. Selection of ideal prebiotic was conducted using inulin, fructo-oligosaccharide (FDS) and isomalto-oligosaccharide (OMD) and its optimal concentration to be incorporated in microencapsulation was determined. Microcapsules without coating (S 1 : no prebiotic and S 3 : with prebiotic) and with coating (S 2 : no prebiotic and S 4 : with prebiotic) produced were evaluated based on its physical properties and survival in simulated gastrointestinal environment. The OMD with a concentration of 3.0% (w/v) was selected due to its best effect in promoting growth of LGG after 24 h (8.63±0.07 log CFU/mL). The morphology analysis revealed that all microcapsules produced were spherical with a diameter ranging from 491.3 to 541.7 µm and microencapsulation efficiency ranged from 84.16 ±5.30% to 90.56±3.33%. The incorporation of OMD and coating with PLL improved the survival of LGG by 3% up to 52% after 2 h of incubation in simulated gastric digestion. Among all formulations, PLL coated microcapsules added with OMD was the most effective in protecting LGG during the first hour of simulated gastric digestion (6.52 log CFU/mL) with cell viability greater than the minimum recommended level of 10 6 CFU/mL.

Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

“…This case continued throughout the entire ripening period in our study and was clearly revealed at the end of the storage process, especially in cheese produced using probiotic cultures. The result that the microencapsulation technique used in our study significantly increases the viability levels of probiotic microorganisms has been proven by many researchers (Özer et al, 2009;Liu et al, 2017;Ningtyas et al, 2019;Siang et al, 2019).…”

Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage

“…Prebiotics are often encapsulated with probiotics as prebiotic act as a nutrient for probiotics and give a synergistic therapeutic effect toward humans (Chan & Pui, 2020;Siang et al, 2019;Yong et al, 2020).…”

“…Moreover, the co‐extrusion technique is conducted in a sterile environment with mild conditions, hence it is suitable to be used for sensitive bioactive materials such as probiotics (Shinde et al., 2014; Silva et al., 2016). Prebiotics are often encapsulated with probiotics as prebiotic act as a nutrient for probiotics and give a synergistic therapeutic effect toward humans (Chan & Pui, 2020; Siang et al., 2019; Yong et al., 2020).…”

The effect of Lactococcus lactis and Bifidobacterium bifidum probiotics cell free supernatants on the expression of HDC and TDC genes in Staphylococcus strains isolated from milk

“…On the other hand, probiotics are recognized as natural food preservatives and important factors for preventing diseases, controlling bacterial and fungal contamination, and improving human and animal health. In general, probiotic bacteria affect other microorganisms through changing the pH and glucose levels of the intestinal environment, secreting enzymes and antimicrobial toxins, changing the expression of pathogenic genes and competition on food intake (Kerry et al, 2018;Zhang et al, 2018;Akarca, 2020;Siang et al, 2019;Mituniewicz-Małek et al, 2019;Lucatto et al, 2020).…”