Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

When developing new probiotic foods, their protective properties in maintaining viability of probiotics under gastrointestinal conditions should be evaluated. In the current study, human upper gastrointestinal tract simulator (GITS) was used to compare the effect of different food matrixes on the survival of Lactobacillus rhamnosus GG (LGG). pH-auxostat was chosen for the cultivation of LGG cells to obtain culture samples in the same physiological state at maximum growth rate for the GITS experiments. The LGG culture was centrifuged and fast frozen in liquid nitrogen in various liquid food matrixes (commercial UHT milk, soymilk, apple juice, titrated apple juice, whey protein powder drink and M.R.S. Broth as reference) and stored at -400C. During 3-month storage, reduction of viability was significant only for apple juice. In the GITS experiments, bile had a greater negative impact on LGG than acid conditions, also the effect of food matrix was noted - in the case of milk, soymilk and whey protein powder drink only the highest concentration of bile (0.4%) caused a significant drop in the viability of bacteria when compared to apple juice. To maximize the health benefits of foodstuffs, it should be taken into account that the survival of probiotics during fast freezing, storage and gastrointestinal passage is dependent on the food matrix.

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Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying

Food Science of Animal Resources ◽

10.5851/kosfa.2019.e94 ◽

2020 ◽

Vol 40 (1) ◽

pp. 118-131 ◽

Cited By ~ 1

Author(s):

Haiyue Sun ◽

Xiaoman Hua ◽

Minghao Zhang ◽

Yu Wang ◽

Yiying Chen ◽

...

Keyword(s):

Whey Protein ◽

Lactobacillus Plantarum ◽

Spray Drying ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Protective Agents

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Comparative influence of pH and heat on whey protein isolate in protecting Lactobacillus plantarum A17 during spray drying

Food Hydrocolloids ◽

10.1016/j.foodhyd.2015.09.029 ◽

2016 ◽

Vol 54 ◽

pp. 162-169 ◽

Cited By ~ 29

Author(s):

Sarim Khem ◽

Vipul Bansal ◽

Darryl M. Small ◽

Bee K. May

Keyword(s):

Whey Protein ◽

Lactobacillus Plantarum ◽

Spray Drying ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Influence Of Ph

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Microencapsulation of Lactobacillus plantarum by spray drying: Protective effects during simulated food processing, gastrointestinal conditions, and in kefir

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.11.096 ◽

2021 ◽

Author(s):

Qi Guo ◽

Shidong Li ◽

Jiaxin Tang ◽

Shuaidan Chang ◽

Liyue Qiang ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Spray Drying ◽

Food Processing ◽

Protective Effects ◽

Gastrointestinal Conditions

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Probiotic creamy soy sauce with Lactobacillus plantarum BG 112

British Food Journal ◽

10.1108/bfj-02-2019-0116 ◽

2019 ◽

Vol 121 (11) ◽

pp. 2746-2758

Author(s):

Marsilvio Lima Moraes Filho ◽

Marli Busanello ◽

Sandra Garcia

Keyword(s):

Lactobacillus Plantarum ◽

Fermentation Process ◽

Guar Gum ◽

Response Surfaces ◽

Soy Sauce ◽

Antihypertensive Activity ◽

High Survival ◽

Content Type ◽

Cell Counts ◽

Gastrointestinal Conditions

Purpose The purpose of this paper is to apply okara flour in the elaboration of a product, verifying the effect of the fermentation by Lactobacillus plantarum BG 112 on the antihypertensive activity and to develop probiotic sauce with gums and low lipid content. Design/methodology/approach During the fermentation process, the inhibitory activity of angiotensin-converting enzyme (ACE) and production of organic acids were determined. The simplex-centroid mixture of guar gum, xanthan gum and pregelatinized cassava starch was used for studying the variables water holding capacity, viscosity and firmness. Counts of probiotics and in vitro survival of probiotics in simulated gastrointestinal conditions were made. Findings The fermented soymilk showed ACE inhibition capacity above 50 percent with 32 h of fermentation, increasing the levels of lactic acid and acetic acid progressively. Based on the regression analysis and response surfaces, the binary mixture with guar gum and xanthan was chosen as the most suitable for the formulation of the sauce, having over 30 days of storage counts above 8.5 log CFU.g−1 and above 6 log CFU.g−1 after simulation of gastrointestinal conditions. The global acceptance was 7.0 corresponding to the moderately liked. Practical implications The findings suggest that the sauce developed has been well accepted by potential consumers and can be incorporated into the diet and can result in health benefits for the consumer when regularly ingested. The fermentation process of soymilk promoted an increase in antihypertensive capacity. Despite the reduction in viable cell counts throughout storage, counts remained high in the product, having a high survival rate after exposure under simulated gastrointestinal conditions. Originality/value The use of okara flour in the diet is viable and helps to improve the nutritional composition of foods. The use of okara flour in sauce showed potential applicability and could be incorporated into different products. The fermentation process of soymilk with okara flour produces benefits beyond the sensorial characteristics. The elaborated probiotic sauce presented physical–chemical and microbiological stability throughout the storage, being an alternative for people with food restrictions.

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