Microencapsulation of Probiotics by Exopolysaccharides-sodium Alginate and Evaluation of their Survival in Simulated GI Conditions

2020 ◽  
Vol 16 (7) ◽  
pp. 1141-1146
Author(s):  
Priyanka Singh ◽  
Pinki Saini ◽  
Shreyasi Dubey ◽  
Urvashi Srivastava ◽  
Anchal Singh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Sodium Alginate ◽  
Potential Application ◽  
Reference Strain ◽  
Acid Tolerance ◽  
Bile Tolerance ◽  
Gastrointestinal Conditions ◽  
Probiotic Product

Background: The viability of the probiotics reduces because of the high acid and bile salt concentrations present in the stomach. Probiotic cultures can be protected during processing, storage and passage of the probiotic product through the gastrointestinal tract by the technique of microencapsulation. Objective: In the present study, Exopolysaccharides (EPS) and sodium alginate are incorporated in a different ratio to form the encapsulation matrix. They have also been checked for improving the viability of lactic acid bacteria in simulated GI conditions. Methods: EPS were isolated from a reference strain of L. acidophillus and the two strains P8 and Cu3 isolated from pumpkin and cucumber. Microencapsulated beads were formed using a different combination of EPS and sodium alginate and were analysed in terms of viability, bile tolerance, acid tolerance, survival in gastrointestinal conditions, and antibiotic susceptibility conditions. Results: The results indicated that the increasing concentration of EPS has significantly increased the survival of microencapsulated probiotic in simulated gastrointestinal conditions. The treatment T4 was found to be the best for all the tested conditions. Conclusion: This study has shown the potential application of EPS in microencapsulation to protect probiotics against the adverse condition of the gastrointestinal tract.

Lactic acid bacteria-containing chocolate as a practical probiotic product with increased acid tolerance

2015 ◽  
Vol 4 (4) ◽  
pp. 773-777 ◽  
Author(s):  
Yasunori Yonejima ◽  
Keiko Hisa ◽  
Marina Kawaguchi ◽  
Hiroaki Ashitani ◽  
Toshiyuki Koyama ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Tolerance ◽  
Probiotic Product

scholarly journals Probiotic Coating for Ripened Cheeses With Lactobacillus Acidophilus and Lactobacillus Helveticus Inclusion

2020 ◽  
Vol 8 (3) ◽  
pp. 152 ◽  
Author(s):  
Paula Martins Olivo ◽  
Monica Regina da Silva Scapim ◽  
Luciana Furlaneto Maia ◽  
Juliana Miazaki ◽  
Bruna Moura Rodrigues ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Alginate ◽  
Lactobacillus Acidophilus ◽  
Random Amplified Polymorphic Dna ◽  
Edible Films ◽  
Edible Coating ◽  
Lactobacillus Helveticus ◽  
Water Steam ◽  
Gastrointestinal Conditions

Edible films have been employed to improve the food quality. Thus, the objective of this study was to evaluate the edible coverage as a vehicle for probiotics bacteria in cheeses. The experimental design was completely randomized containing four treatments: uncoated cheeses, sodium alginate coated cheeses, sodium alginate + Lactobacillus acidophilus coated cheeses and sodium alginate + Lactobacillus helveticus coated cheeses, analysed for 15 days. The parameters of water steam permeability, thickness and Young's modulus were significant. In the simulation of gastrointestinal conditions, there was a reduction in lactic acid bacteria. There was a reduction in coliform values in coated cheeses. In the identification using Random Amplified Polymorphic DNA technique, Lactobacillus helveticus strains were isolated, suggesting the microorganism migration to inside the cheese. Scanning electron microscopy showed that the lactic acid bacteria were distributed throughout the surface of the edible coating. It suggested the Lactobacillus helveticus permeability added in the cover to the cheese interior, ensuring that the cover can be a vehicle for dairy bacteria.

scholarly journals Anti-microbial activity of potential probiotic lactic acid bacteria against Methicillin-Resistant Staphylococcus Aureus (MRSA)

2020 ◽  
Author(s):  
Alazar Essayas ◽  
Sujata Pandit ◽  
Pankaj Taneja
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Bovine Milk ◽  
Acid Tolerance ◽  
Bile Salt Hydrolase ◽  
Bile Tolerance ◽  
Nacl Concentration ◽  
Bsh Activity

AbstractLactic acid bacteria (LAB)are the essential ingredients in probiotic foods, intestinal microflora, and dairy products able to cope up and exist in diverse environmental ranges. Samples were collected using sterile test tubes and transported to a laboratory in the icebox for further biochemical characterization. Gram test and catalase activity were examined after microscopically distinct colonies were sub-cultured to pure colonies based on standard gram and catalase test protocols. Subsequently, these bacteria were characterized for their ability to grow at various salt concentrations (5%,10%, and15%) and temperature gradients (15°C, 30°C, 45°C). Acid-tolerance was analyzed by growing the colonies in MRS broth adjusted to acidic pH (pH 3) and pH 7.2 (control). Bile tolerance of LAB isolates was assayed by growing in 0.3% bile-supplemented MRS agar. Bile salt hydrolase (BSH) activity was studied by growing 10 μl of the prepared overnight culture on BSH screening media containing MRS agar plate supplemented with bile salts. The LAB isolates were checked for antimicrobial activity by agar well diffusion assay. All isolates found gram-positive, catalase-negative and non-motile, convex elevation and entire margin. All LAB isolates were able to grow at 5-10% Nacl concentration, whereas moderately grow at 10% concentration but rarely grow at 15% Nacl concentration. BCM2, BBM3 and BGM1 record the highest acidic resistance viability percentage 94.9%, 92.7%, and 91.8% respectively. BCM3 has the lowest acidic resistance with a viable percentage of 87.4%. BBM1 records the highest bile tolerance activity whereas BCM2 has the lowest bile tolerance. All isolates were found BSH positive. The study reveals LAB isolates showed a putative probiotic potential.Article highlightsLAB are the main ingredients of probiotic products commercially available in the market nowadays. To effectively functioning the host gastrointestinal tract probiotics, need to have certain criteria like acid and bile tolerance this study revealsAcid tolerance activity of LAB isolated from bovine milkBile tolerance activity of LAB isolated from bovine milkBile salt hydrolase (BSH) activity of LAB isolatesAntimicrobial activity of LAB against MRSA

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