Multilayer coatings containing red ginseng dietary fibre improve the survivability and stability of probiotic bacteria

Abstract

Maintaining the viability of probiotics is critical for maximising their functionality. In this study, tara gum, basic amino acids, rice protein and red ginseng dietary fibre were sequentially applied to encapsulate various probiotic strains to improve their viability and enhance their adhesion to intestinal cells. Compared with uncoated control strains, multilayer-coated probiotic strains exhibited higher survival rates under low pH conditions (maximum survival: 81.8% for Lactobacillus casei) and bile acid conditions (>50% survival for Lactobacillus rhamnosus). Multicoating also increased the ability of probiotic strains to adhere to intestinal epithelial cells. For example, encapsulated L. reuteri exhibited 56.9% adhesion, which was approximately four-fold higher than that of the uncoated strain. Moreover, compared with the uncoated strains, multicoated strains exhibited significantly improved storage stability under various temperatures after freeze-drying. Therefore, the quadruple-coating technology used in this study enhances the viability and stability of probiotic strains, which is a key advantage from the industrial perspective.

Multilayer Coating with Red Ginseng Dietary Fiber Improves Intestinal Adhesion and Proliferation of Probiotics in Human Intestinal Epithelial Models

“…In this regard, it is important to determine how well LAB can survive in gastric juice and successfully colonize the intestine further downstream. We have previously reported that a multilayer coating comprising of tara gum, basic amino acids (L-histidine, L-arginine, and L-lysine), rice protein powder, and RGDF, increased the survival rate of LAB under extreme acidic conditions as well as their subsequent adhesion capacity [ 2 ]. As the intestinal mucus layers consist of negatively charged glycoproteins, crosslinks can be formed through hydrophobic interactions [ 21 ].…”

“…Probiotics are defined as “living microorganisms that help host health when consumed in appropriate amounts,” and have been studied for their various positive effects on the host [ 1 ]. Probiotics can reportedly contribute to the regulation of the immune response, the maintenance of intestinal barrier integrity, as well as the prevention and inhibition of harmful bacteria colonization, and the reduction of fat accumulation [ 2 ] Various probiotic strains have been commercialized as nutritional supplements and foods [ 3 ] and are now being studied as potential therapeutics for managing gastrointestinal disorders [ 4 ].…”

“…Recently, we reported that multilayer coating methods that include a key coating step of encapsulating LAB by red ginseng dietary fiber (RGDF), can enhance the acid tolerance, viability, and adhesion of the encapsulated commensal bacteria [ 2 ]. However, it is also necessary to utilize an appropriate in vitro intestinal epithelium model that more closely mimics the environment of the human intestine when examining the temporal adhesion and long-term gut colonization by LAB.…”

Effect of high‐speed homogenisation on the morphological characteristics and survivability of Lactobacillus rhamnosusGG‐coated microbeads

“…L. rhamnosus GG have been recognised in ameliorating many health challenges, that is, diarrhoea, irritable bowel syndrome, gastrointestinal infections and abdominal pain as it holds the ability to adhere with the mucus inner lining (Szajewska & Hojsak, 2020). Several factors such as high temperature (i.e., pasteurisation), low pH, homogenisation pressure and time, and bacterial incubation temperature have been known to affect the probiotics survivability (Jeon et al ., 2023; Parappa et al ., 2023; Wardana et al ., 2023). Optimisation of these survivability conditions in favour of probiotics could help in alleviating the health issues in nexus with the intestinal and digestive system (Ayu et al ., 2021).…”

A mutualistic symbiosis‐like system: double‐layer nanofiber film incorporated Lactiplantibacillus plantarum for Mongolian cheese preservation

“…Recent efforts in food technology have been focused on the formulation of nanofiber mats/films comprising probiotics as food packaging materials (Ji et al ., 2023). Such functional packaging has been employed in fruit, vegetables, meat, and diary to achieve food stability and safety (Alejandro et al ., 2021; Silva et al ., 2022; Dehghani et al ., 2023), and their effectiveness is on account of the inhibitory action against pathogens due to synergy between one or more mechanisms, like nutritional and space competition, pH reduction and generation of antagonistic molecules such as organic acids and bacteriocins (Vandenbergh, 1993).…”