Effect of Ricotta matrix on viability of probiotic organism exposed to simulated gastro-intestinal (GI) digestion

Kisan, B; Ganguly, Sangita; Khetra, Yogesh; Panjagari, Narender Raju; Shelke, Prashant Ashok; Sakhala, Sunil

doi:10.1016/j.lwt.2021.112099

Cited by 2 publications

(2 citation statements)

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“…In the case of cheese, the dense protein matrix and the fat clusters may offer protection to microbial cells during the transit through the stomach to the intestine (Pitino et al ., 2012; Rolim et al ., 2020). For instance, Ricotta cheese was shown to be an effective food matrix to maintain the viability of L. acidophilus La‐05 and B. lactis BB‐12 upon the gastrointestinal transit (Meira et al ., 2015; Kisan et al ., 2021; Lopes et al ., 2021). Similar results were also observed in other cheeses.…”

Section: Introductionmentioning

confidence: 99%

“…The most suitable candidates to become probiotic foods are dairy derivatives, such as yoghurt, fermented milk, ice cream, cheese and cream cheese (Saarela, 2018). This is mainly due to the ability of these matrices to maintain a good viability of probiotic bacteria during processing and storage thanks to their intrinsic properties, such as pH, buffering capacity, nutrient availability and structure (Karimi et al ., 2011; Kisan et al ., 2021; Marino et al ., 2021). The changes of these characteristics deeply impact the final viability of the microbial cells and the further susceptibility upon digestion (Coman et al ., 2012; Terpou et al ., 2019; Rolim et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

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Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions

Melchior

Calligaris

Marino

et al. 2022

Int J of Food Sci Tech

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Summary This research aimed at studying the potential use of monoglyceride (MG) structured emulsions (MSEs) as delivery and protective systems for probiotic bacteria in Ricotta cheese. To this purpose, a low‐fat commercial Ricotta cheese was added with MSEs formulated with milk, as water phase, and sunflower oil (MSE‐SO) or anhydrous milk fat (MSE‐AMF), as lipid phase. A commercial whole milk Ricotta cheese (W‐RC) was considered as reference. A probiotic Lacticaseibacillus rhamnosus strain was inoculated as free cells in W‐RC or embedded into the MSEs and added to the low‐fat Ricotta at the same reference fat content. After physico‐chemical characterisation, L. rhamnosus viability and sample destructuring behaviour upon in vitro digestion were evaluated. At the end of in vitro digestion, both W‐RC and sample containing MSE‐SO were unable to protect cells. By contrast, sample with AMF ensured a sufficient probiotic viability, even after 14 days of storage at 4 °C. This result was attributed to system composition and structure. During the gastric phase, the presence of caseins and MG‐AMF mixed structures induced the formation of clots, entrapping and protecting cells against the acidic pH of the stomach, as confirmed by confocal micrographs and particle size. During the intestinal phase, cell viability was guaranteed by the formation of mixed micelles promoted by MG. It was demonstrated that microbial cells located near MG structures where they found protection.

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