Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system

Ortakcı, Fatih; Sert, Selahattin

doi:10.3168/jds.2012-5710

Cited by 71 publications

(50 citation statements)

References 29 publications

(54 reference statements)

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“…In our beverages the survival of bifidobacteria reached the same levels reported by Kailasapathy (2006) after cell microencapsulation, and was higher than that found by Antunes et al (2005) in a probiotic yogurt containing a B. longum strain and enriched with both whey protein concentrate and skim milk powder. It is possible to argue that the occurrence of fibers in WPF beverages helped the survival of bifidobacteria as demonstrated by Crittenden R.G.…”

Section: Resultssupporting

confidence: 76%

“…The worsening in sensory attributes was previously found in a yogurt containing microencapsulated bifidobacteria cells (Kailasapathy, 2006). The sensory scores registered for the WPF beverages including RS and fermented with the M115 strain could be partially attributed to the positive influence of RS in accordance with results of Kailasapathy (2006) suggested as positive effect of capsulant and filler materials (alginate and Hi-Maize TM Starch) in masking the grittiness (mouthfeel) of the yogurt fermented with bifidobacteria.…”

Section: Resultsmentioning

confidence: 62%

“…In addition, after fermentation, the strains assayed resulted able to survive in these beverages under cold storage without being freeze dried, spray dried, or microencapsulated (McMaster and Kokott, 2005; Kailasapathy, 2006; Yeung et al, 2016). …”

Section: Resultsmentioning

confidence: 99%

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Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins

et al. 2017

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The objective of this study was to develop a new synbiotic beverage evaluating the ability of some bifidobacteria strains to grow in this beverage which was fortified with whey proteins up to 20 g L-1, and enriched with 10 g L-1 of prebiotic inulin or resistant starch. The ability of Bifidobacterium strains to survive for 30 days at 4°C was evaluated in two synbiotic whey protein fortified beverages formulated with 2% of whey proteins and 1% of inulin or resistant starch. Microbial growth was significantly affected by the whey protein amount as well as by the kind of prebiotic fiber. Resistant starch promoted the growth of the Bifidobacterium pseudocatenulatum strain and its viability under cold storage, also conferring higher sensory scores. The development of this new functional beverage will allow to carry out in vivo trials in order to validate its pre- and probiotic effects.

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Section: Resultssupporting

confidence: 76%

Section: Resultsmentioning

confidence: 62%

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Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins

et al. 2017

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“…Two criteria are required for administered probiotic bacteria to exert their functions. Probiotics must be protected from the stress of an extremely acid environment in the stomach and enzymatic deactivation in the stomach and the small intestine (19, 20). For example, LGG can grow after incubation in simulated gastric contents with the pH range 3.0–7.0 for 4 hours, but LGG is unable to grow at pH < 3.0 (21).…”

Section: Introductionmentioning

confidence: 99%

Preserving viability of Lactobacillus rhamnosus GG in vitro and in vivo by a new encapsulation system

Zhang

Polk

et al. 2016

Journal of Controlled Release

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Probiotics have shown beneficial effects on health and prevention of diseases in humans. However, a concern for application of probiotics is the loss of viability during storage and gastrointestinal transit. The aim of this study was to develop an encapsulation system to preserve viability of probiotics when they are administrated orally and apply Lactobacillus rhamnosus GG (LGG) as a probiotic model to evaluate the effectiveness of this approach using in vitro and in vivo experiments. LGG was encapsulated in hydrogel beads prepared using pectin, a food grade polysaccharide, glucose, and calcium chloride, and lyophilized by freeze-drying. Encapsulated LGG was cultured in vitro under the condition that mimicked the physiological environment of the human gastrointestinal tract. Compared to non-encapsulated LGG, encapsulation increased tolerance of LGG in the acid condition, protected LGG from protease digestion, and improved shelf time when stored at the ambient condition, in regard of survivability and production of p40, a known LGG-derived protein involved in LGG’s beneficial effects on intestinal homeostasis. To evaluate the effects of encapsulation on p40 production in vivo and prevention of intestinal inflammation by LGG, mice were gavaged with LGG containing beads and treated with dextran sulphate sodium (DSS) to induce intestinal injury and colitis. Compared to non-encapsulated LGG, encapsulated LGG enhanced more p40 production in mice, and exerted higher levels of effects on prevention of DSS-induced colonic injury and colitis and suppression of pro-inflammatory cytokine production. These data indicated that the encapsulation system developed in this study preserves viability of LGG in vitro and in vivo, leading to longer shelf time and enhancing the functions of LGG in the gastrointestinal tract. Thus, this encapsulation approach may have the potential application for improving efficacy of probiotics.

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“…The viable number of L. acidophilus ATCC 4356 in these polymer matrices (MCPA and AP) was above 10 7 that is > 7 log 10 cfu/g which is the required minimum concentration of probiotic therapy able to confer health benefit (Anal and Singh, 2007). Ortakci and Sert (2012) found that L. acidophilus ATCC 4356 count in alginate calcium microbeads was reduced by 0.25 log 10 cfu/g after 30 min in SGJ. A little more than 1 log 10 cfu/g of L. gasseri and less than 1 log 10 cfu/g of Bifidobacterium bifidum in alginate-chitosan capsules were lost after 120 min in artificial gastric juice (Chávarri et al (2010).…”

Section: Survival Of Free and Microencapsulated Lactobacillus Acidophmentioning

confidence: 90%

Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

Odun-Ayo¹,

Mellem²,

Reddy³

2016

Afr. J. Trad. Compl. Alt. Med.

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Background: For a probiotic to be viable it needs to be preserved at a recommended minimum level of 6-7 log 10 cfu/g in the product being consumed, as suggested by the International Dairy Federation. Different biopolymer matrices have been used for encapsulation of probiotic; however, loss of viability is still a challenge. Materials and Methods: Modified citrus pectin-alginate microbeads containing Lactobacillus acidophilus ATCC 4356 was developed. Efficiency of the microbeads was evaluated in simulated conditions of the gastrointestinal tract and in Balb/c mice induced with colon tumor. Genomic identification of faecal lactobacilli samples from treated mice was also performed. Results: The Modified citrus pectin-alginate probiotic microbeads significantly enhanced the viability of Lactobacillus acidophilus ATCC 4356 compared to the control (p< 0.05) both in vitro and in vivo. Exposure of the modified citrus pectin-alginate microbeads to 3 hours of simulated gastric juice resulted in 82.7% survival of L. acidophilus ATCC 4356. Also, the number of faecal lactobacilli in the modified citrus pectin-alginate probiotic treated mice increased by 10.2% after 28 days. Conclusion: Modified citrus pectin-alginate is a novel effective means of oral delivery of bacterial cells and bioactive compounds. Modified citrus pectin-alginate can be used in probiotic therapy which may improve the prevention of colon cancer.

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Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system

Cited by 71 publications

References 29 publications

Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins

Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins

Preserving viability of Lactobacillus rhamnosus GG in vitro and in vivo by a new encapsulation system

Improving the survival of probiotic in simulated conditions and azoxymethane-induced colon tumour bearing mice using modified citrus pectin-alginate microencapsulation

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