scholarly journals Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

2016 ◽  
Vol 5 (5) ◽  
pp. 56 ◽  
Author(s):  
Riin Karu ◽  
Ingrid Sumeri
Keyword(s):  
Whey Protein ◽  
Apple Juice ◽  
Negative Impact ◽  
Physiological State ◽  
Lactobacillus Rhamnosus ◽  
Maximum Growth ◽  
Food Matrix ◽  
Lactobacillus Rhamnosus Gg ◽  
Significant Drop ◽  
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.

scholarly journals Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

2022 ◽  
Author(s):  
Mohamed K. Morsy ◽  
Osama M. Morsy ◽  
Mohamed A. Abdelmonem ◽  
Rasha Elsabagh
Keyword(s):  
Survival Rate ◽  
Whey Protein ◽  
Negative Impact ◽  
Lactobacillus Rhamnosus ◽  
Color Stability ◽  
Preference Test ◽  
Quality Parameters ◽  
Sensory Acceptability ◽  
Coated Materials ◽  
Free Cells

AbstractProbiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still a challenge. This study aims to enhance the functional properties of strawberry (Fragaria × ananassa, cultivar Camarosa) nectar and sensory acceptance using novel anthocyanin-colored microencapsulation of Lactobacillus rhamnosus. Four formulations (F1–F4) of coated materials (alginate, whey protein, and pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical properties of microencapsulated probiotics (size, color, efficiency, stability, and survival rate) and quality parameters of nectar (pH, anthocyanin, and sensory acceptability) during 4 weeks of storage at 4 and 25 °C were evaluated. All formulations exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 μm), and proper color (red color). The microencapsulated cells were stable in simulated gastrointestinal and processing conditions (up 7 log10 CFU mL−1) compared to free cells. F4 (alginate 2% + anthocyanin 0.1% + whey protein 2% + pullulan 2% + cocoa butter 1% + L. rhamnosus GG) showed the greatest viability in nectar during storage (6.72 log10 CFU mL−1/4 °C/4 weeks), while a significant decrease in pH (< 2) and anthocyanin (< 60 mg 100 g−1) was observed in nectar-containing free cells. The sensory scores with a difference-preference test as exploratory and preliminary responses revealed that colored probiotic microcapsules enhanced the sensory characters (up to 4 weeks) and commercially accepted (> 80% agreed) of strawberry nectar. Results demonstrated that anthocyanin-colored alginate-whey protein-pullulan matrix had the potential to enhance probiotic viability in functional nectar without negative impact.

scholarly journals Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro

2019 ◽  
Vol 40 (1) ◽  
pp. 149
Author(s):  
Lívia Ladeira Furtado ◽  
Maurilio Lopes Martins ◽  
Afonso Mota Ramos ◽  
Roselir Ribeiro da Silva ◽  
Bruno Ricardo de Castro Leite Junior ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Time ◽  
Lactobacillus Rhamnosus ◽  
Soluble Solids ◽  
Lactobacillus Rhamnosus Gg ◽  
Dietary Restrictions ◽  
Gastrointestinal Conditions ◽  
The Mean ◽  
Mango Juice

This study evaluated the viability of Lactobacillus acidophilus La-05, Lactobacillus plantarum LP299v and Lactobacillus rhamnosus GG in tropical mango juice, the resistance of the strains to gastrointestinal conditions simulated in vitro and the microbiological, physicochemical and sensory characteristics of the products obtained. The viabilities of L. rhamnosus GG and L. plantarum LP299v were greater than 7.96 log CFU mL-1 and 7.74 log CFU mL-1, respectively, during the 28 days of storage at 8 °C. However, there was a reduction (p < 0.05) in the viability of L. acidophilus La-5 after 21 days of storage, with counts of 3.81 log UFC mL-1. The parameters of pH, total soluble solids, luminosity (L*) and the color coordinates, a* and b*, did not differ between the treatments. However, the pH and acidity varied during the storage time, probably due to the fermentative action of the microorganisms. For the in vitro gastrointestinal resistance test, there was a difference in the gastric phase for enteric phases I and II. The mean viability of the microorganisms in the gastric phase was 5.11 log CFU mL-1, decreasing to 4.02 and 3.97 log CFU mL-1 in enteric phases I and II, respectively. Juices containing L. rhamnosus GG and L. plantarum LP299 were evaluated sensorially, presenting good acceptability. The results suggest that the tropical mango juice was a good carrier matrix for L. rhamnosus GG and L. plantarum LP 299v, being well accepted and therefore an alternative for populations with dietary restrictions.

scholarly journals An l-Fucose Operon in the Probiotic Lactobacillus rhamnosus GG Is Involved in Adaptation to Gastrointestinal Conditions

2015 ◽  
Vol 81 (11) ◽  
pp. 3880-3888 ◽  
Author(s):  
Jimmy E. Becerra ◽  
María J. Yebra ◽  
Vicente Monedero
Keyword(s):  
Carbon Catabolite Repression ◽  
Lactobacillus Rhamnosus ◽  
Transcriptional Analysis ◽  
Growth Defect ◽  
Wild Type ◽  
Lactobacillus Rhamnosus Gg ◽  
Content Type ◽  
Gastrointestinal Conditions ◽  
In The Wild ◽  
The Many

ABSTRACTl-Fucose is a sugar present in human secretions as part of human milk oligosaccharides, mucins, and other glycoconjugates in the intestinal epithelium. The genome of the probioticLactobacillus rhamnosusGG (LGG) carries a gene cluster encoding a putativel-fucose permease (fucP),l-fucose catabolic pathway (fucI,fucK,fucU, andfucA), and a transcriptional regulator (fucR). The metabolism ofl-fucose in LGG results in 1,2-propanediol production, and theirfucIandfucPmutants displayed a severe and mild growth defect onl-fucose, respectively. Transcriptional analysis revealed that thefucgenes are induced byl-fucose and subject to a strong carbon catabolite repression effect. This induction was triggered by FucR, which acted as a transcriptional activator necessary for growth onl-fucose. LGG utilized fucosyl-α1,3-N-acetylglucosamine and contrarily to other lactobacilli, the presence offucgenes allowed this strain to use thel-fucose moiety. InfucIandfucRmutants, but not infucPmutant,l-fucose was not metabolized and it was excreted to the medium during growth on fucosyl-α1,3-N-acetylglucosamine. Thefucgenes were induced by this fucosyl-disaccharide in the wild type and thefucPmutant but not in afucImutant, showing that FucP does not participate in the regulation offucgenes and thatl-fucose metabolism is needed for FucR activation. Thel-fucose operon characterized here constitutes a new example of the many factors found in LGG that allow this strain to adapt to the gastrointestinal conditions.

Interactions between Lactobacillus rhamnosus GG and whey protein isolate for the spray-drying preservation of bacterial viability

2021 ◽  
Author(s):  
Wenjie Lu ◽  
Nan Fu ◽  
Meng Wai Woo ◽  
Xiao Dong Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Whey Protein ◽  
Spray Drying ◽  
Lactobacillus Rhamnosus ◽  
Protective Layer ◽  
Protein Isolate ◽  
Lactobacillus Rhamnosus Gg ◽  
Bacterial Viability ◽  
Protective Agents

Protective agents in spray drying protect the activity of lactic acid bacteria (LAB) by stabilizing subcellular structures, constituting a protective layer at cellular surface, or having mild drying kinetics. The...

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

2013 ◽  
Vol 5 (1) ◽  
pp. 98-105 ◽  
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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