Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution

Fijałkowski, Karol; Peitler, Dorota; Rakoczy, Rafał; Żywicka, Anna

doi:10.1016/j.lwt.2015.12.038

Cited by 72 publications

(50 citation statements)

References 31 publications

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“…Laelorspoen et al (2014) incubated cells encapsulated in alginate and citric acid-modified zein coating in gastric fluid (pH 1.2) at 37 °C for 2 h and obtained cell counts of 7.14 log CFU/mL compared with 4.52 log CFU/mL for free-cell suspensions. Fijałkowski & Peitler (2015) found that the viability of Lactobacillus cells adsorbed on or entrapped in bacterial cellulose incubated in simulated gastric juices for 4 h is significantly higher than that of free cells, particularly for Lactobacillus cells entrapped in bacterial cellulose showed a viability more than 70% compared with less than 10% for free cells, and our research can well support their finding, becuse the insoluble dietary fibre, the main composition of okara, is mainly composed by cellulose (Redondo-Cuenca Villanueva-Suárez & Mateos-Aparicio, 2008; Espinosamartos & Rupérez, 2009). …”

Section: Resultssupporting

confidence: 80%

“…Many efforts have focused on the immobilization of probiotics within various natural supports, such as fruit pieces (Kourkoutas et al, 2005; Kourkoutas et al, 2006), starch (Mattila-Sandholm et al, 2002), casein (Dimitrellou et al, 2009), wheat grains (Bosnea et al, 2009), agro-wastes (Teh et al, 2010), Pistacia terebinthus resin (Schoina et al, 2015), and bacterial cellulose (Fijałkowski & Peitler, 2015). These studies have aimed to stabilize cells and formulate new types of foods fortified with immobilized probiotics released more in the human gut.…”

Section: Introductionmentioning

confidence: 99%

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Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Xia

Wang

Liu

et al. 2016

PeerJ

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Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. Okara, a food-grade byproduct from soymilk production, is rich in prebiotics. Lactobacilli could provide health enhancing effects to the host. This study aimed to evaluate the potential of okara as a natural immobilizer for L. plantarum 70810 cells. The study also aimed to evaluate the effects of okara-immobilized L. plantarum 70810 cells (IL) on soymilk fermentation, glucosidic isoflavone bioconversion, and cell resistance to simulated gastric and intestinal stresses. Scanning electron microscopy (SEM) was used to show cells adherence to the surface of okara. Lactic acid, acetic acid and isoflavone analyses in unfermented and fermented soymilk were performed by HPLC with UV detection. Viability and growth kinetics of immobilized and free L. plantarum 70810 cells (FL) were followed during soymilk fermentation. Moreover, changes in pH, titrable acidity and viscosity were measured by conventional methods. For in vitro testing of simulated gastrointestinal resistance, fermented soymilk was inoculated with FL or IL and an aliquot incubated into acidic MRS broth which was conveniently prepared to simulate gastric, pancreatic juices and bile salts. Survival to simulated gastric and intestinal stresses was evaluated by plate count of colony forming units on MRS agar. SEM revealed that the lactobacilli cells attached and bound to the surface of okara. Compared with FL, IL exhibited a significantly higher specific growth rate, shorter lag phase of growth, higher productions of lactic and acetic acids, a faster decrease in pH and increase in titrable acidity, and a higher soymilk viscosity. Similarly, IL in soymilk showed higher productions of daizein and genistein compared with the control. Compared with FL, IL showed reinforced resistance to simulatedgastric and intestinal stresses in vitro that included low pH, low pH plus pepsin, pancreatin, and bile salt. Our results indicate that okara is a new potential immobilization carrier to enhance the growth and glucosidic isoflavone bioconversion activities of L. plantarum in soymilk and improve cell survivability following simulated gastric and intestinal conditions.

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Section: Resultssupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Xia

Wang

Liu

et al. 2016

PeerJ

View full text Add to dashboard Cite

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“…Although most sources indicate a high decrease in the viability of free cells upon contact with the environment of the stomach compared to encapsulated or immobilized probiotics (GEBARA et al, 2013;FIJAŁKOWSKI et al, 2016), there is still a lack of comprehensive data in the case of biofi lm formed on free carrier. Some kinds of probiotic biofi lm forms were studied, but these works focused on resistance to stresses of self-forming biofi lm encapsulated in natural polymers.…”

Section: Acta Alimentaria 46 2017mentioning

confidence: 99%

Probiotic biofilm on carrier surface: A novel promising application for food industry

Grossová¹,

Rysavka

Márová

2017

Acta Alimentaria

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In this essay work, the ability of probiotic biofi lm formation on carrier surface was demonstrated. Probiotic biofi lms exhibit the same properties as pathogen microbial biofi lms but with higher resistance to low pH values and bile salts. The ability of different probiotic strains (Lactobacillus acidophilus, Bifi dobacterium breve, Bifi dobacterium longum) to interact with pre-selected carriers divided into 3 categories (polymers, complex food matrices, and inorganic compounds) was tested. Lactobacillus acidophilus and Bifi dobacterium longum combined with inorganic silica carrier exhibited the interaction leading to biofi lm formation only. Prepared biofi lm (Lactobacillus acidophilus) was then subjected to comparative study with planktonic bacterial culture. The ability to survive in the presence of low pH value (pH 1-3) and bile salts (0.3% solution) was evaluated. Low pH value (pH 1) had a harsh effect on free cell culture causing decreased cell viability (71.9±3.2% of viable cells). Biofi lm culture exhibited higher resistance to low pH value, the viability exceeded 90%. The exposure of free cell probiotic culture to porcine bile resulted in an almost constant decrease in viability during the study period (68.2±1.1% of viable cells, after 240 min incubation). Viability of biofi lm after the exposition to bile was almost constant with a slight decrease of no more than 5% during the study.Keywords: probiotics, biofi lm, carrier, acid tolerance, bile toleranceThe fi rst mention of probiotics appeared at the beginning of the 20 th century in the writings of Elie Metchnikoff. He suggested that the longevity and healthy life of Bulgarian people is hidden in their consumption of fermented milk products (TRIPATHI & GIRI, 2014). In 2001, probiotics as "live microorganisms, which when administered in adequate amounts confer a health benefi t on the host" (FAO/WHO, 2001) was defi ned.During the last 15-20 years, it was recognized that the developmental process of biofi lm formation is the natural way of life for microorganisms, without differences between harmful and commensal microorganisms. Therefore, on one hand, biofi lm formation is an important clinical pathogenic mechanism, a menace to the aging population, immunocompromised and poly-traumatic patients, on the other hand, a modern medical instrumental intervention (RÖMLING et al., 2014). In the common line, biofi lm cells have a higher resistance to antimicrobial agents and agents harmful to microbes in biofi lm than planktonic bacteria. The formation of a barrier or biofi lm prohibits the direct contact with harmful agents (SREY et al., 2013). * To whom correspondence should be addressed. Phone: +420 736 468 302; e-mail: grossova@favea.czThis is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium for non-commercial purposes, provided the original author and source are credited.

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“…Laelorspoen et al (2014) incubated cells encapsulated in alginate and citric acid-modified zein coating in gastric fluid (pH 1.2) at 37 303°C for 2 h and obtained cell counts of 7.14 log CFU/mL compared with 4.52 log CFU/mL for free-cell suspensions. Fijałkowski et al (2015) found that the viability of Lactobacillus cells adsorbed on or entrapped in bacterial cellulose incubated in simulated gastric juices for 4 h is significantly higher than that of free cells, particularly for Lactobacillus cells entrapped in bacterial cellulose showed a viability more than 70% compared with less than 10% for free cells.…”

Section: Gi Stress Tolerance Testsmentioning

confidence: 93%

“…Cell immobilization is beneficial for the food industry (Kourkoutas and Xolias et al, 2005). Many efforts have focused on the immobilization of probiotics within various natural supports, such as fruit pieces (Kourkoutas and Xolias et al, 2005;Kourkoutas and Bosnea et al, 2006), starch (Mattila-Sandholm and Myllärinen et al, 2002), casein (Dimitrellou and Kourkoutas et al, 2009), wheat grains (Bosnea and Kourkoutas et al, 2009), agro-wastes (Teh and Ahmad et al, 2010), Pistacia terebinthus resin (Schoina and Terpou et al, 2015), and bacterial cellulose (Fijałkowski and Peitler et al, 2015). These studies have aimed to stabilize cells and formulate new types of foods fortified with immobilized probiotics released more in the human gut.…”

Section: Introductionmentioning

confidence: 99%

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Supplemental Information 11: Cells Count Change of Okara-Immobolized L. Plantarum 70810 Under Different Ultrasonic Condi

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Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. This study aimed to evaluate the potential of okara, a food-grade byproduct from soymilk production, as a natural immobilizer for L. plantarum 70810 cells. The study also aimed to evaluate the effects of okara-immobilized L. plantarum 70810 cells on soymilk fermentation, glucosidic isoflavone bioconversion, and cell resistance to gastrointestinal (GI) stress. Scanning electron microscopy revealed that the lactobacilli 12 Abstract: 13Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a 14 liquid medium. However, artificial immobilization carriers are expensive and pose a high safety 15 risk. This study aimed to evaluate the potential of okara, a food-grade byproduct from soymilk 16 production, as a natural immobilizer for L. plantarum 70810 cells. The study also aimed to 17 evaluate the effects of okara-immobilized L. plantarum 70810 cells on soymilk fermentation, 18 glucosidic isoflavone bioconversion, and cell resistance to gastrointestinal (GI) stress. Scanning 19 electron microscopy revealed that the lactobacilli cells attached and bound to okara's surface. 20 Compared with the free cells (FL), immobilized Lactobacillus plantarum (IL) cells exhibited a 21 significantly higher specific growth rate and shorter lag phase of growth, a faster decrease in pH 22 and increase in titrable acidity, and a higher soymilk viscosity. Similarly, IL in soymilk showed 23 higher productions of daizein and genistein compared with the control. Compared with FL, IL 24 showed reinforced resistance to simulated GI stress in vitro that included low pH, low pH plus 25 pepsin, pancreatin, and bile salt. Our results indicate that okara is a new potential immobilization 26 carrier to enhance the growth and glucosidic isoflavone bioconversion activities of L. plantarum 27 in soymilk and improve cell survivability following GI transit.

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Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution

Cited by 72 publications

References 31 publications

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Probiotic biofilm on carrier surface: A novel promising application for food industry

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