Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei

Abstract

Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heat treatment and with an in vitro gastrointestinal model. The characterization of the lipid extract was also done using the UV-Vis spectrometry (UV-Vis), high-performance liquid chromatography photodiode array detection method (HPLC-PDA), gas chromatography coupled with mass spectrometry (GS-MS) and Cryo scanning electron microscopy (Cryo-SEM). During heat treatment, the entrapped probiotic cells proved high viability (>6 CFU log/g), even at temperatures above 50 °C. The rich in monounsaturated fatty acids sea buckthorn fraction improved the in vitro digestion passage regarding the probiotic viability. The survival of the probiotic cells was 15% higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added. Thus, this approach may be effective for the future development of probiotic-supplemented foods as foods with health welfare for the consumers.

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

“…Lactobacillus casei ( LC ) has the same adaptability, like LP , and can generate lactic acid through EMP ( Figure 1 A) and phosphoketolase pathways ( Figure 1 B), which leads to homo- and heterolactic fermentation [ 21 ]. LC is widely incorporated in foodstuffs owed to its appealing technological characteristics and health benefits [ 22 , 23 ]. Furthermore, dough fermentation has several beneficial effects, like the pretreatment of the substrate, through increasing and stabilizing the functional quality of the fermented dough.…”

Progress in microencapsulation of probiotics: A review

“…Typically, prebiotics are indigestible or only partially digestible ingredients that stimulate the growth of probiotics in the human gut (Kolida & Gibson, 2011). For instance, the addition of oligosaccharides, such as -glucan and other plant extracts, have been shown to enhance the delivery of probiotics (Cook et al, 2014;D'Orazio et al, 2015;Liao et al, 2019;Pop et al, 2017;Yeung, Ucok et al, 2016). Oligosaccharides are not typically decomposed by enzymes in the gastrointestinal fluids but can be utilized by some bacteria, especially the Lactobacillus species in the colon.…”

“…Psyllium and fenugreek have also been shown to be effective prebiotics that enhance the viability and growth of probiotics in the GIT (Haghshenas et al., ). Incorporation of sea buckthorn extract into microgels has also been reported to protect L. casei during thermal treatment and GIT passage, which was attributed to its antioxidative activity, as well as its influence on the size and shape of the microgels (Pop et al., ).…”

Valuable Food Molecules with Potential Benefits for Human Health

“…Broadly, functional food refers to any food or food ingredient that may provide a health benefit beyond the nutritional ones. The market of functional foods covers foods that contain bioactive molecules such as polyunsaturated fatty acids [13], plants' primary or secondary metabolites (polyphenols, anticipants, carotenoids, phytosterols [14][15][16][17][18][19][20], probiotics and/or prebiotics [21,22] and others (Figure 1)).…”