Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30517
Survival of Four Probiotic Strains in Acid, Bile Salt and After Spray Drying

Authors: Rawichar Chaipojjana, Suttipong Phosuksirikul, Arunsri Leejeerajumnean

Abstract:

The objective of the study was to select the survival of probiotic strains when exposed to acidic and bile salts condition. Four probiotic strains Lactobacillus casei subsp. rhamnosus TISTR 047, Lactobacillus casei TISTR 1500, Lactobacillus acidophilus TISTR 1338 and Lactobacillus plantarum TISTR 1465 were cultured in MRS broth and incubated at 35ºC for 15 hours before being inoculated into acidic condition 5 M HCl, pH 2 for 2 hours and bile salt 0.3%, pH 5.8 for 8 hour. The survived probiotics were counted in MRS agar. Among four stains, Lactobacillus casei subsp. rhamnosus TISTR 047 was the highest tolerance specie. Lactobacillus casei subsp. rhamnosus TISTR 047 reduced 6.74±0.07 log CFU/ml after growing in acid and 5.52±0.05 log CFU/ml after growing in bile salt. Then, double emulsion of microorganisms was chosen to encapsulate before spray drying. Spray drying was done with the inlet temperature 170ºC and outlet temperature 80ºC. The results showed that the survival of encapsulated Lactobacillus casei subsp. rhamnosus TISTR 047 after spray drying decreased from 9.63 ± 0.32 to 8.31 ± 0.11 log CFU/ml comparing with non-encapsulated, 9.63 ± 0.32 to 4.06 ± 0.08 log CFU/ml. Therefore, Lactobacillus casei subsp. rhamnosus TISTR 047 would be able to survive in gastrointestinal and spray drying condition.

Keywords: probiotic, spray drying, acid, bile salt

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1096795

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2229

References:


[1] G. Veereman-Wauters, “Application of prebiotics in infant foods,” The British Journal of Nutrition, vol. 93, pp. S57-S60, 2005.
[2] H. Parracho, A. McCartney, and G. R. Gibson, “Probiotics and prebiotics in infant nutrition,” The Proceedings of the Nutrition Society, Vol. 66, pp. 405-411, 2007.
[3] J.M. Moreno Villares, “Prebiotics in infant formulars risks and benefits,” Bioactive Food In Promoting Health: Probiotics and Prebiotics, Vol. 81, pp. 17-129, 2010.
[4] M. B. Roberfroid, “Prebiotics and probiotics: are they functional food,” The American Journal of Clinical Nutrition, vol. 71, pp. 1682S-1687S, 2013.
[5] P. Capela, T. K. C. Hay, and N. P. Shah, “Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt,” Food Research International, Vol. 39, pp. 203-211, 2006.
[6] V. Manojlovic, V. A. Nedovic, K. Kailasapathy, and N. J. Zuidam, “Encapsulation of probiotics for use in food products. In: N. J. a. V. Nedovic. Ed. , Encapsulation Technologies for Active Food Ingredients and Food Processing. Springer, New York, pp. 269-302, 2010.
[7] R. R. Mokarram, S.A. Mortazavi, M.B.H. Naiafi and N.F. Shabidi, “The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice,” Food Research International, Vol. 42, pp. 1040-1045, 2009.
[8] T. Heidebach, P. FÖrst, and U. Kulozik, “Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins,” Food Hydrocolloids, vol. 23, no. 7, pp. 1670–1677. 2009.
[9] M. Papagianni, and S. Anastasiadou, “Encapsulation of Pediococcus acidilactici cells in corn and olive oil microcapsules emulsified by peptides and stabilized with xanthan in oil-in-water emulsion: Studies on cell viability under gastro-intestinal simulating conditions,” Enzyme and Microbial Technology, Vol. 45, pp. 514-522, 2009.
[10] M. R. Gismondo, L. Drago, and A. Lombardi, “Review of probiotics available to modify gastrointestinal flora,” International Journal of Antimicrobial Agents, Vol. 12, pp. 287-292, 1999.
[11] C. P. Tseng, and T. J. Montville, “Metabolic regulation of end product distribution in lactobacilli: Causes and consequences,” Biotechnology Progress, Vol. 9, no. 2, pp. 113-121, 1993.
[12] T. Heidebach, P. FÖrst, and U. Kulozik, “Influence of casein-based microencapsulation on freeze-drying and stroge of probiotic cells,” Journal of Food Engineering, Vol. 98, no. 3, pp. 309-316, 2010.
[13] G. B. Brinques, and M. A. Z. Ayub, “Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt,” Journal of Food Engineering, vol. 103, pp. 123-128, 2011.
[14] C. P. Champagne and P. Fustier, “Microencapsulation for the improved delivery of bioactive compounds into foods,” Current Opinion in Biotechnology, vol. 18, pp. 184 –190, 2007.
[15] M. Borgogna, B. Bellich, L. Zorzin, R. Lapasin, and A. Cesàro, “Food microencapsulation of bioactive compounds: Rheological and thermal characterization of non-conventional gelling system,” Food Chemistry, Vol. 122, pp. 416-423, 2010.
[16] A. Sohail, M. S. Turner, A. Coombes, T. Bostrom, and B. Bhandari, “Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method,” International Journal of Food Microbiology, Vol. 145, pp. 162-168, 2011.
[17] W. K. Ding and N. P. Shah, “Effect of Various Encapsulating Materials on the stability of probiotic bacteria,” Journal of Food Science, vol 74, pp. M100-M107, 2009.
[18] G. E. Gardiner, E. O’Sullivan, J. Kelly, M. A. Auty, G. F. Fitzgerald, and J. K. Collins, “Comparative survival rates of human derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray-drying,” Applied and Environmental Microbiology, vol. 66, pp. 2605–2612, 2000.
[19] E. Ananta, M. Volkert, and D. Knorr, “Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG,” International Dairy Journal, vol 15, pp. 399-409, 2005.
[20] S. L. Liew, A. B. Ariff, T. A. R. Raha, and Y. W. Hoa, “Optimization of composition for the production of a probiotic microorganism, Lactobacillus rhamnosus, using response surface methodology,” Journal of Food Microbiology, Vol. 102, pp. 137-142, 2005.
[21] M. van de Guchte, P. Serror, C. Chervaux, T. Smokvina, S. D. Ehrlich, and E. Maguin, “Stress responses in lactic acid bacteria,” Antonie Van Leeuwenhoek, vol 82, pp. 187–216, 2002.
[22] C. A. Morgan, N. Herman, P. A. White, and G. Vesey, “Preservation of microorganisms by drying: A review,” Journal of Microbiological Methods, vol. 66, pp. 183–193, 2006.
[23] X. C. Meng, C. Stanton, G. F. Fitzgerald, C. Daly, and R. P. Ross, “Anhydrobiotics: The challenges of drying probiotic cultures,” Food Chemistry, vol. 106. pp. 1406–1416, 2008.
[24] W. F. Tee, R. Nazaruddin, YN. Tan, and M.K. Ayob, “Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts,” Food Science and Technology International, vol. 0, no. 0, pp. 1-6, 2014.
[25] X. Y. Li, X. G. Chen, Z. W. Sun, H. J. Park, and D. Cha, “Preparation of alginate/chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393,” Carbohydrate Polymers, vol. 83, pp. 1479-1485, 2011.
[26] D. J. Pimentel-González, R. G. Campos-Montiel, C. Lobato-Calleros, R. Pedroza-Islas, and E. J. Vernon-Carter, “Encapsulationof Lactobacillus rhamnosus in double emulsions formulated withsweet whey as emulsifier and survival in simulated gastrointestinal conditions,” Food Research International, vol. 42, pp. 292–297,2009.
[27] D. W. Olson and K. J. Aryana, “An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage,” Lebensmittel Wissenschaft und Technologie, vol. 41, pp. 911-918, 2008.