Impact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in three in vitro gastric digestion procedures

Abstract

The goal of this study was to assess the interaction between microencapsulation and a yogurt food matrix on the survival of Lactobacillus reuteri NCIMB 30242 in four different in vitro systems that simulate a gastric environment. The four systems were: United States Pharmacopeia (USP) solutions, a static two-step (STS) procedure which included simulated food ingredients, a constantly dynamic digestion procedure (IViDiS), as well a multi-step dynamic digestion scheme (S'IViDiS). The pH profiles of the various procedures varied between systems with acidity levels being: USP > STS > IViDiS = S'IVIDiS. Addition of a food matrix increased the pH in all systems except for the USP methodology. Microencapsulation in alginate-based gels was effective in protecting the cells in model solutions when no food ingredients were present. The stability of the probiotic culture in the in vitro gastric environments was enhanced when (1) yoghurt or simulated food ingredient were present in the medium in sufficient quantity, (2) pH was higher. The procedure-comparison data of this study will be helpful in interpreting the literature with respect to viable counts of probiotics obtained from different static or dynamic in vitro gastric systems.

Effect of Flaxseed Mucilage on the Probiotic, Antioxidant, and Structural-Mechanical Properties of the Different Lactobacillus Cells

“…All the obtained results indicate the importance of using flaxseed mucilage for the formation of increased resistance of LAB cells. These data are consistent with the results of a study using polysaccharide-alginate to protect probiotic cells [68]. Providing an LAB survival of at least 10 6 CFU/mL during passage through the human gastrointestinal tract is desirable for health benefits [69].…”

Production of Probiotic Cultures and Their Incorporation into Foods

“…Data from our laboratory, where four in-vitro methods were compared (Champagne et al, 2015b), show that in-vitro methodologies strongly influence viability results of probiotic bacteria, which strongly limit comparisons between data in the literature. Data from our laboratory, where four in-vitro methods were compared (Champagne et al, 2015b), show that in-vitro methodologies strongly influence viability results of probiotic bacteria, which strongly limit comparisons between data in the literature.…”

Harnessing the Magic of the Dairy Matrix for Next-Level Health Solutions: A Summary of a Symposium Presented at Nutrition 2022

“…The interaction between probiotics and its dairy food matrix (most commonly yogurt and kefir) may beneficially modulate the symptoms of gastrointestinal distress such as diarrhea and constipation in a strain-dependent fashion [ 35 ]. In vitro research has shown that the unique viscosity of yogurt enhances the viability of probiotics by protecting it during simulated oral, gastric, and intestinal digestion [ 39 , 40 ]. Other mechanisms of improved probiotic survivability when consumed as part of yogurt have been proposed, such as the contributions of the yogurt to buffering stomach acidity, protection within the gastrointestinal tract through lactic acid bacteria–derived exopolysaccharides or MFGM, and the presence of lactose as an energy source for the probiotics [ 39 , 40 ].…”