scholarly journals Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels

2019 ◽  
Vol 39 (3) ◽  
pp. 459-473 ◽  
Author(s):  
Minghao Zhang ◽  
Dan Cai ◽  
Qiumei Song ◽  
Yu Wang ◽  
Haiyue Sun ◽  
...  
Keyword(s):  
Whey Protein ◽  
Lactobacillus Rhamnosus ◽  
Gastrointestinal Conditions

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 INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING

2020 ◽  
Vol 49 (2) ◽  
pp. 144-153
Author(s):  
R. Amiri Qandashtant ◽  
E. Ataye Salehi ◽  
A. Mohamadi Sani ◽  
M. Mehraban Sangatash ◽  
O. Safari
Keyword(s):  
Soybean Oil ◽  
Whey Protein ◽  
Corn Starch ◽  
Lactobacillus Rhamnosus ◽  
Methyl Cellulose ◽  
Viable Cell ◽  
Cell Number ◽  
Whey Protein Concentrate ◽  
Viable Cell Number ◽  
Quality Properties

Probiotic food products are available at the supermarket commercially, but probiotic bakery products are much less in evidence. In the present study, methyl cellulose (2%), whey protein concentrate (2%), corn starch (1%), and soybean oil at 2, 4, and 6% were used for coating layer on the bulked bread surface, and then the quality properties were studied. The results showed that Lactobacillus rhamnosus GG, as probiotic component of the coating, immobilized in corn starch, whey protein, and methyl cellulose films had enhanced viability throughout shelf-life. The probiotics remained viable for 4 days, maintaining high viable cell number levels. Adding soybean oil at 6% concentration enhanced texture, sensory properties, and image index during storage.

scholarly journals Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions

2013 ◽  
Vol 51 (2) ◽  
pp. 872-878 ◽  
Author(s):  
Clarice Gebara ◽  
Karina S. Chaves ◽  
Maria Cecília E. Ribeiro ◽  
Flavia N. Souza ◽  
Carlos R.F. Grosso ◽  
...  
Keyword(s):  
Whey Protein ◽  
Lactobacillus Acidophilus ◽  
Gastrointestinal Conditions ◽  
Lactobacillus Acidophilus La5 ◽  
Protein Microparticles

scholarly journals Probiotic Biofilm: A Novel Approach to Produce a New Generation of Probiotics and Probiotic Foods

2021 ◽  
Author(s):  
Zeinab Rezaei ◽  
Amir Salari ◽  
Saeid Khanzadi
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Fourth Generation ◽  
Protection Method ◽  
Novel Approach ◽  
Gastrointestinal Conditions ◽  
Natural Protection ◽  
Pharmaceutical Industries ◽  
New Generation ◽  
Number Of Bacteria

Abstract Background Probiotic biofilm is considered a new version of an advanced natural protection method recently placed on researchers’ agenda as the fourth generation of probiotics. In several studies, probiotic biofilms have been produced exclusively in the bacterial culture medium, but in this study, the biofilm of Lactobacillus plantarum PTCC 1745 and Lactobacillus rhamnosus PTCC 1637 were formed in food (milk) and evaluated for the first time. Methods The biofilm was produced in milk then was transferred to yogurt in whole and crushed forms to be tested in real conditions as probiotic bacteria carriers. Survival was assessed for 21 days as well as gastrointestinal conditions. Results Results demonstrate that the number of bacteria in biofilm did not change significantly during 21 days of refrigerated storage. In contrast, planktonic bacteria was decreased by about 2.8 log simultaneously. Another significant result is that the biofilm could appropriately protect the bacteria in the stomach and intestine simulated conditions. So, no significant reduction was observed in the number of bacteria during 120 min, but planktonic cells were destroyed after 30 min. Conclusions In conclusion results indicated that L. plantarum and L. rhamnosus could form a very desirable and strong biofilm in vitro and milk that can have a good protective effect on yogurt’s probiotic survival process and storage. Therefore, the probiotic biofilm technique can introduce a new generation of probiotics to the food and pharmaceutical industries

Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

2009 ◽  
Vol 42 (2) ◽  
pp. 292-297 ◽  
Author(s):  
D.J. Pimentel-González ◽  
R.G. Campos-Montiel ◽  
C. Lobato-Calleros ◽  
R. Pedroza-Islas ◽  
E.J. Vernon-Carter
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Double Emulsions ◽  
Gastrointestinal Conditions ◽  
Sweet Whey

Optimization of Microencapsulated Lactobacillus rhamnosus GG from Whey Protein and Glutinous Rice Starch by Spray Drying

2020 ◽  
Vol 859 ◽  
pp. 265-270
Author(s):  
Tanatip Thamacharoensuk ◽  
Teerawat Boonsom ◽  
Somboon Tanasupawat ◽  
Ekachai Dumkliang
Keyword(s):  
Survival Rate ◽  
Whey Protein ◽  
Spray Drying ◽  
Lactobacillus Rhamnosus ◽  
Operating Costs ◽  
Rice Starch ◽  
Inlet Temperature ◽  
Poor Survival ◽  
Process Yield ◽  
Glutinous Rice

Lactobacillus rhamnosus GG is commonly used as probiotic dietary supplements that show poor survival rate in dairy products during processing, storage and gastrointestinal tract, however, using encapsulated probiotics could be an interesting option. Spray drying is the most widely used encapsulation technique in the food industry. It offers the attractive advantage of microencapsulation in low operating costs, high quality and stability, rapid solubility and continuous operation. The encapsulating agent of microcapsules affects probiotic survival. The aim of this study was to optimize the microencapsulation of Lactobacillus rhamnosus GG (LGG) by spray drying using whey protein and glutinous rice starch as encapsulating agents. The composition ratio between glutinous rice starch and whey protein and spray drying parameter of inlet temperature was evaluated using response surface methodology (RSM). These results showed that 80 % of glutinous rice starch replacement in whey protein wall and inlet temperature of 143°C provided the desired LGG microcapsules with high percentage of process yield (over 74.44 ± 3.95%) and survival rate (over 97.83 ± 2.01%).

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