Microencapsulation of Lactobacillus rhamnosus GG with Resistant Starch and Xanthan Gum

Microencapsulation is the most common method in improving probiotic survivability against adverse conditions. In this research, resistant starch was incorporated as prebiotic coating material during the microencapsulation of Lactobacillus rhamnosus GG (LGG) in calcium alginate beads coated with xanthan gum. Three types of microcapsules were produced: LGG only, LGG with resistant starch, and LGG with resistant starch and xanthan gum coating. The size and morphology of microcapsules were measured. Furthermore, the viability for free cells and microencapsulated LGG was tested in the simulated gastric juice (SGJ) (pH 2.0, 2 h) and simulated intestinal juice (SIJ) (pH 7.5, 4 h). The results indicated that 2.0 %(w/v) resistant starch and 0.3 %(w/v) xanthan gum had the highest microencapsulation efficiency (MEE). The morphology for microencapsulated LGG was spherical and white. The mean diameter for all 3 types of microcapsules was in between the range of 562.67 to 614.33 μm and xanthan gum-coated microcapsules had the highest MEE of 84.67 %. The addition of resistant starch and xanthan gum had increased the MEE for encapsulated probiotics. Both encapsulated LGG with and without xanthan gum coating had higher survivability than free cells, which indicated the positive role of resistant starch and xanthan gum in promoting the viability of probiotics during gastrointestinal transit. In general, co-extrusion encapsulation and the addition of resistant starch and xanthan gum coating could protect the viable LGG against the harsh human gastrointestinal condition. HIGHLIGHTS Microencapsulation of Lactobacillus rhamnosus GG using co-extrusion technique LGG encapsulated with resistant starch as wall material and xanthan gum coating Xanthan gum coated-LGG microbead displays highest microencapsulation efficiency Xanthan gum coated-LGG microbeads survives simulated gastrointestinal transit Co-extrusion technique had a positive impact on the viability of LGG GRAPHICAL ABSTRACT

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Development and Survival Assessment of Microencapsulated Lactobacillus rhamnosus GG in Watermelon Juice -Sodium Alginate Beads at Different Storage Conditions

Indian Journal of Pure & Applied Biosciences ◽

10.18782/2582-2845.8303 ◽

2020 ◽

Vol 8 (5) ◽

pp. 281-287

Author(s):

Aruthra Devi ◽

Keyword(s):

Sodium Alginate ◽

Lactobacillus Rhamnosus ◽

Storage Conditions ◽

Alginate Beads ◽

Lactobacillus Rhamnosus Gg ◽

Watermelon Juice

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Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice

Journal of Functional Foods ◽

10.1016/j.jff.2012.08.009 ◽

2013 ◽

Vol 5 (1) ◽

pp. 98-105 ◽

Cited By ~ 69

Author(s):

DanYang Ying ◽

Stephanie Schwander ◽

Rangika Weerakkody ◽

Luz Sanguansri ◽

Corinne Gantenbein-Demarchi ◽

...

Keyword(s):

Whey Protein ◽

Resistant Starch ◽

Fruit Juice ◽

Lactobacillus Rhamnosus ◽

Lactobacillus Rhamnosus Gg

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Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

Asia Pacific Journal of Molecular Biology and Biotechnology ◽

10.35118/apjmbb.2021.029.1.07 ◽

2021 ◽

pp. 60-72

Author(s):

Ka Wai Lai ◽

Yu Hsuan How ◽

Hasanah Mohd Ghazali ◽

Liew Phing Pui

Keyword(s):

Functional Foods ◽

Growth Promotion ◽

Lactobacillus Rhamnosus ◽

Gastrointestinal Transit ◽

Probiotic Strain ◽

Preliminary Evaluation ◽

Lactobacillus Rhamnosus Gg ◽

Chia Seed ◽

Seed Mucilage

The characterization of the prebiotic potential of legumes and mucilage are essential and crucial for the development of symbiotic food products. The aim of the present study was to compare and to determine the prebiotic capacity of selected legumes, namely adzuki bean, mung bean, black cowpea, and mucilages from chia seed and flaxseed on the growth of Lactobacillus rhamnosus GG. Resistance towards acid, pancreatin hydrolysis, and the prebiotic scores of the tested substances was determined based on growth promotion after 24 h of incubation. Results revealed that flaxseed mucilage was more resistant against hydrolysis by acid (1.47%) and pancreatin (2.64%) compared to the other samples (5.64 – 18.06% for acid and 10.34 – 15.57% for pancreatin). The relative prebiotic scores for flaxseed mucilage and black cowpea were 98% and 94%, respectively, which were higher than commercial prebiotics including inulin, fructooligosaccharides, and isomaltooligosaccharides. The optimum concentrations of flaxseed mucilage and black cowpea during 36 h of fermentation were 0.8% and 0.4% (w/v), respectively. The findings indicated that flaxseed mucilage was partially digested during gastrointestinal transit and it promotes the growth of the L. rhamnosus GG. The potential prebiotic capacity of flaxseed mucilage and its symbiotic relationship with L. rhamnosus GG suggests that they can be incorporated together for the development of functional foods.

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Effect of Alginate-Microencapsulated Hydrogels on the Survival of Lactobacillus rhamnosus under Simulated Gastrointestinal Conditions

Foods ◽

10.3390/foods10091999 ◽

2021 ◽

Vol 10 (9) ◽

pp. 1999

Author(s):

Khyati Oberoi ◽

Aysu Tolun ◽

Zeynep Altintas ◽

Somesh Sharma

Keyword(s):

Survival Rate ◽

Xanthan Gum ◽

Lactobacillus Rhamnosus ◽

Gastrointestinal Transit ◽

Sodium Caseinate ◽

Probiotic Bacteria ◽

Material System ◽

Research Findings ◽

Adverse Environmental Conditions ◽

Probiotic Food

Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their consumption in probiotic foods worldwide. Nevertheless, it is difficult to retain a high number of viable cells in probiotic food products during their storage and gastrointestinal transit. Microencapsulation of probiotic bacteria is an effective way of enhancing probiotic viability by limiting cell exposure to extreme conditions via the gastrointestinal tract before releasing them into the colon. This research aims to develop a new coating material system of microencapsulation to protect probiotic cells from adverse environmental conditions and improve their recovery rates. Hence, Lactobacillus rhamnosus was encapsulated with emulsion/internal gelation techniques in a calcium chloride solution. Alginate–probiotic microbeads were coated with xanthan gum, gum acacia, sodium caseinate, chitosan, starch, and carrageenan to produce various types of microcapsules. The alginate+xanthan microcapsules exhibited the highest encapsulation efficiency (95.13 ± 0.44%); they were simulated in gastric and intestinal juices at pH 3 during 1, 2, and 3 h incubations at 37 °C. The research findings showed a remarkable improvement in the survival rate of microencapsulated probiotics under simulated gastric conditions of up to 83.6 ± 0.89%. The morphology, size, and shape of the microcapsules were analyzed using a scanning electron microscope. For the protection of probiotic bacteria under simulated intestinal conditions; alginate microbeads coated with xanthan gum played an important role, and exhibited a survival rate of 87.3 ± 0.79%, which was around 38% higher than that of the free cells (49.4 ± 06%). Our research findings indicated that alginate+xanthan gum microcapsules have a significant potential to deliver large numbers of probiotic cells to the intestines, where cells can be released and colonized for the consumer’s benefit.

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