Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

Zheng, Wei; Gu, Jian-Fei; Ni, Jian; Wang, Ling; Tang, Zhen‐Xing; Shi, Lu-E

doi:10.1590/s1516-89132015050260

Cited by 10 publications

(2 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Overall, the entrapped L. rhamnosus GG showed a significantly ( P < 0.05) higher survival than free cells during the SGF-challenge study. These findings were in agreement with the results reported by Chitprasert et al [64] and Zhang et al [65]. They showed that the probiotic cells entrapped in soy protein isolate-alginate capsules exhibited a significantly greater number of viable cells than free cells when exposed to SGF.…”

Section: Resultssupporting

confidence: 93%

Statistical optimization of bambara groundnut protein isolate-alginate matrix systems on survival of encapsulated <em>Lactobacillus rhamnosus</em> GG

Kaewiad¹,

Kaewnopparat²,

Faroongsarng³

et al. 2017

AIMS Microbiology

View full text Add to dashboard Cite

Encapsulation may protect viable probiotic cells. This study aims at the evaluation of a bambara groundnut protein isolate (BGPI)-alginate matrix designed for encapsulating a probiotic Lactobacillus rhamnosus GG. The response surface methodology was employed to gain the optimal concentrations of BGPI and alginate on encapsulation efficiency and survival of encapsulated cells. The capsules were prepared at the optimal combination by the traditional extrusion method composed of 8.66% w/v BGPI and 1.85% w/v alginate. The encapsulation efficiency was 97.24%, whereas the survival rates in an acidic condition and after the freeze-drying process were 95.56% and 95.20%, respectively—higher than those using either BGPI or alginate as the encapsulating agent individually. The designed capsules increased the probiotic L. rhamnosus GG survival relative to free cells in a simulated gastric fluid by 5.00 log cfu/ml after 3 h and in a simulated intestinal fluid by 8.06 log cfu/ml after 4 h. The shelf-life studies of the capsules over 6 months at 4 °C and 30 °C indicated that the remaining number of viable cells in a BGPI-alginate capsule was significantly higher than that of free cells in both temperatures. It was demonstrated that the BGPI-alginate capsule could be utilized as a new probiotic carrier for enhanced gastrointestinal transit and storage applied in food and/or pharmaceutical products.

show abstract

Section: Resultssupporting

confidence: 93%

Statistical optimization of bambara groundnut protein isolate-alginate matrix systems on survival of encapsulated <em>Lactobacillus rhamnosus</em> GG

Kaewiad¹,

Kaewnopparat²,

Faroongsarng³

et al. 2017

AIMS Microbiology

View full text Add to dashboard Cite

show abstract

“…Similar result was also confirmed by Crittenden and others () who encapsulated Bifidobacterium infantis Bb‐02 with casein‐based formulation using spray drying and kept the microspheres during 5 wk storage at 25 °C. Zhang and others () stated that viability of the probiotic E. faecalis encapsulated with SPI‐alginate decreased by 1.4 and 2.0 log CFU/g within 3 wk at room temperature storage of 25 and 37 °C, respectively. On the other hand, Chávez and Ledeboer () reported that when combined with maltodextrin, SPI provided higher number of viable bifidobacteria after 3‐mo storage at 30 °C, with the mortality rate of only 0.038 (1/d), as compared to bacterial viability protected with skim‐milk powder + maltodextrin, with the rate of mortality of 0.087 (1/d).…”

Section: Resultsmentioning

confidence: 99%

Effect of Type of Protein‐Based Microcapsules and Storage at Various Ambient Temperatures on the Survival and Heat Tolerance of Spray Dried Lactobacillus acidophilus

Dianawati

Lim

Ooi

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

The aims of this study were to evaluate the effect of types of protein-based microcapsules and storage at various ambient temperatures on the survival of Lactobacillus acidophilus during exposure to simulated gastrointestinal tract and on the change in thermo-tolerance during heating treatment. The encapsulating materials were prepared using emulsions of protein (sodium caseinate, soy protein isolate, or pea protein), vegetable oil, and glucose, with maltodextrin was used as a wall material. The formulations were heated at 90 °C for 30 min to develop Maillard substances prior to being incorporated with L. acidophilus. The mixtures were then spray dried. The microspheres were stored at 25, 30, and 35 °C for 8 wk and examined every 4 wk. The addition of proteins as encapsulating materials demonstrated a significant protective effect (P < 0.05) as compared to the control sample. Sodium caseinate and soy protein isolate appeared more effective than pea protein in protecting the bacteria after spray drying and during the storage at different room temperatures. Storage at 35 °C resulted in a significant decrease in survival at end of storage period regardless the type of encapsulating materials. The addition of protein-based materials also enhanced the survival of L. acidophilus during exposure to simulated gastrointestinal condition as compared to the control. After spray drying and after 0th wk storage, casein, soy protein isolate, and pea protein-based formulations protected the bacteria during heat treatment. In fact, a significant decrease in thermal tolerance was inevitable after 2 wk of storage at 25 °C.

show abstract

Soy Protein‐Based Blends, Composites and Nanocomposites

Visakh¹,

Nazarenko²

2017

View full text Add to dashboard Cite

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

Abstract: In this work, the mixture of alginate and soy protein isolate used as a wall material was developed to encapsulate Enterococcus faecalis HZNU P2 (E. faecalis HZNU P2

Cited by 10 publications

References 33 publications

Statistical optimization of bambara groundnut protein isolate-alginate matrix systems on survival of encapsulated <em>Lactobacillus rhamnosus</em> GG

Statistical optimization of bambara groundnut protein isolate-alginate matrix systems on survival of encapsulated <em>Lactobacillus rhamnosus</em> GG

Effect of Type of Protein‐Based Microcapsules and Storage at Various Ambient Temperatures on the Survival and Heat Tolerance of Spray Dried Lactobacillus acidophilus

Soy Protein‐Based Blends, Composites and Nanocomposites

Contact Info

Product

Resources

About