The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage

Abstract

The objective of this research was to encapsulate probiotic bacteria based on the protein matrix and investigate the influences on the survival of probiotic bacteria during spray drying, in vitro gastrointestinal digestion, heating, and storage. A probiotic isolate Bacillus coagulans BC01 was spray dried in whey protein isolate (WPI), soy protein isolate (SPI), camel whey protein isolate, or sodium caseinate. Probiotic microcapsules fabricated using WPI obtained the highest survival during spray drying, NaCl and paraxin challenges and storage, as less cell wall damage occurred during spray drying which could be observed by flow cytometer. However, the highest survivals during in vitro gastrointestinal digestion and thermal treatment were found in microcapsules with SPI matrix, which could be attributed to its relatively low solubility in water that prevented probiotics from being released prematurely, thus protecting probiotics from the damage of low pH environment and diminishing the direct contact of cells with external heat shock. In conclusion, the current study demonstrated that WPI‐based probiotic microcapsules with less cell wall damage during processing and SPI‐based probiotic microcapsules with relatively low solubility may provide better protection to adverse external environments.

A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation

“…For example, skim milk can be used as a potential drying accessory because of the advantages reflected in its short drying time, high survival rates, and the generation of fine powders (Kim et al., 2019). Proteins have been shown to improve the survival rate of probiotics after the drying process by protecting the cell structures (Zhou et al., 2023), while the protective effect of amino acids on microbial cells is related to their assistant in stabilizing protein structure (Zhao & Zhang, 2005). The mechanism by which carbohydrates, such as sucrose, trehalose, fructose‐oligosaccharides (FOS), fiber, mannitol, EPS, and so on, protect cell membranes and intracellular components from the stress of temperature and dryness have been elucidated (Romano et al., 2021; Santivarangkna et al., 2008; Chotiko & Sathivel, 2014), but proteins were considered to be more effective protection materials than sugars because they are more stable above the glass transition temperature.…”

Innovative Insights for Establishing a Synbiotic Relationship with Bacillus coagulans: Viability, Bioactivity, and In Vitro-Simulated Gastrointestinal Digestion

“…Specifically, within the range of 10 6 -10 8 CFU/g, B. coagulans TISTR 1447 showed superior DPPH-scavenging activity (35.0%), hydroxyl radical-scavenging activity (39.0%), and superoxide anion radical-scavenging activity (14.8%) in comparison to B. coagulans T242. In addition, probiotics, such as B. coagulans, are renowned for their capacity to generate antioxidant compounds, including butyrate, glutathione (GSH), and folate [44]. These metabolites play a role in diminishing oxidative stress and improving the assimilation of dietary antioxidants via indirect mechanisms [40,45].…”