Encapsulation protective effect upon viability of probiotic bacteria throughout storage and gastrointestinal tract

D. Rodrigues; S. Sousa; T. Rocha-Santos; A. M. Gomes; M. M. Pintado; F. X. Malcata; J. P. Silva; J. M. S. Lobo; P. Costa; M. H. Amaral; A. C. Freitas

Encapsulation protective effect upon viability of probiotic bacteria throughout storage and gastrointestinal tract

D. Rodrigues, S. Sousa, T. Rocha-Santos, A. M. Gomes, M. M. Pintado, F. X. Malcata, J. P. Silva, J. M. S. Lobo, P. Costa, M. H. Amaral, A. C. Freitas^*

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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Abstract

Microcapsules (MC) with fresh cultures of potential probiotic strains (Lactobacillus paracasei LAFTI® L26, L. acidophilus Ki and Bifidobacterium animalisBB-12®) were produced by spray-drying using whey protein concentrate (WPC50) with or without L-cysteine (0.5 g/L). After microencapsulation, the MC were stored, in duplicate, at 5ºC over a period of 6 months during which the number of viable cells (VC) were evaluated. After 15, 60 and 120 days of storage, their resistance throughout gastrointestinal conditions was evaluated. In MC without L-cysteine, the VC numbers of L. acidophilus Ki and B. animalis BB-12® after 6 months of storage decreased from 108 to 106 cfu/g whereas no decrease was observed for L. paracasei. The presence of L-cysteine revealed a positive effect, especially for L. acidophilus Ki after 90 days of storage accounting for more than one logarithm cycle increase in viability. Encapsulation had a protective effect on the three probiotic strains when exposed to the gastrointestinal conditions in comparison to their free cells. This effect was particularly significant for L. acidophilus Ki in conditions similar to those of ileum/duodenum including the presence of pancreatin and bile salts. Storage time did not affect the resistance of the three probiotic strains to the gastrointestinal conditions.

Original language	English
Title of host publication	1st International Congress on Food Technology
Subtitle of host publication	Abstract Book
Editors	A. Kadir Halkman, Birce M. Taban, Hilal B. D. Halkman, M. Sc. Hakan Erinç, Özlem Etiz Sağdaş
Pages	71-71
Number of pages	1
Publication status	Published - Nov 2010
Event	1st International Congress on Food Technology - Antalya, Turkey Duration: 3 Nov 2010 → 6 Nov 2010

Conference

Conference	1st International Congress on Food Technology
Country/Territory	Turkey
City	Antalya
Period	3/11/10 → 6/11/10

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Rodrigues, D., Sousa, S., Rocha-Santos, T., Gomes, A. M., Pintado, M. M., Malcata, F. X., Silva, J. P., Lobo, J. M. S., Costa, P., Amaral, M. H., & Freitas, A. C. (2010). Encapsulation protective effect upon viability of probiotic bacteria throughout storage and gastrointestinal tract. In A. K. Halkman, B. M. Taban, H. B. D. Halkman, M. S. H. Erinç, & Ö. E. Sağdaş (Eds.), 1st International Congress on Food Technology: Abstract Book (pp. 71-71) http://hdl.handle.net/10400.14/40658

@inproceedings{8d0b35da9dfd49c78c76466a14656217,

title = "Encapsulation protective effect upon viability of probiotic bacteria throughout storage and gastrointestinal tract",

abstract = "Microcapsules (MC) with fresh cultures of potential probiotic strains (Lactobacillus paracasei LAFTI{\textregistered} L26, L. acidophilus Ki and Bifidobacterium animalisBB-12{\textregistered}) were produced by spray-drying using whey protein concentrate (WPC50) with or without L-cysteine (0.5 g/L). After microencapsulation, the MC were stored, in duplicate, at 5ºC over a period of 6 months during which the number of viable cells (VC) were evaluated. After 15, 60 and 120 days of storage, their resistance throughout gastrointestinal conditions was evaluated. In MC without L-cysteine, the VC numbers of L. acidophilus Ki and B. animalis BB-12{\textregistered} after 6 months of storage decreased from 108 to 106 cfu/g whereas no decrease was observed for L. paracasei. The presence of L-cysteine revealed a positive effect, especially for L. acidophilus Ki after 90 days of storage accounting for more than one logarithm cycle increase in viability. Encapsulation had a protective effect on the three probiotic strains when exposed to the gastrointestinal conditions in comparison to their free cells. This effect was particularly significant for L. acidophilus Ki in conditions similar to those of ileum/duodenum including the presence of pancreatin and bile salts. Storage time did not affect the resistance of the three probiotic strains to the gastrointestinal conditions.",

author = "D. Rodrigues and S. Sousa and T. Rocha-Santos and Gomes, {A. M.} and Pintado, {M. M.} and Malcata, {F. X.} and Silva, {J. P.} and Lobo, {J. M. S.} and P. Costa and Amaral, {M. H.} and Freitas, {A. C.}",

year = "2010",

month = nov,

language = "English",

isbn = "9789750037337",

pages = "71--71",

editor = "Halkman, {A. Kadir} and Taban, {Birce M.} and Halkman, {Hilal B. D.} and Erin{\c c}, {M. Sc. Hakan} and Sağda{\c s}, {{\"O}zlem Etiz}",

booktitle = "1st International Congress on Food Technology",

note = "1st International Congress on Food Technology ; Conference date: 03-11-2010 Through 06-11-2010",

}

Rodrigues, D, Sousa, S, Rocha-Santos, T, Gomes, AM , Pintado, MM, Malcata, FX, Silva, JP, Lobo, JMS, Costa, P, Amaral, MH & Freitas, AC 2010, Encapsulation protective effect upon viability of probiotic bacteria throughout storage and gastrointestinal tract. in AK Halkman, BM Taban, HBD Halkman, MSH Erinç & ÖE Sağdaş (eds), 1st International Congress on Food Technology: Abstract Book. pp. 71-71, 1st International Congress on Food Technology, Antalya, Turkey, 3/11/10. <http://hdl.handle.net/10400.14/40658>

Encapsulation protective effect upon viability of probiotic bacteria throughout storage and gastrointestinal tract. / Rodrigues, D.; Sousa, S.; Rocha-Santos, T. et al.
1st International Congress on Food Technology: Abstract Book. ed. / A. Kadir Halkman; Birce M. Taban; Hilal B. D. Halkman; M. Sc. Hakan Erinç; Özlem Etiz Sağdaş. 2010. p. 71-71.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Encapsulation protective effect upon viability of probiotic bacteria throughout storage and gastrointestinal tract

AU - Rodrigues, D.

AU - Sousa, S.

AU - Rocha-Santos, T.

AU - Gomes, A. M.

AU - Pintado, M. M.

AU - Malcata, F. X.

AU - Silva, J. P.

AU - Lobo, J. M. S.

AU - Costa, P.

AU - Amaral, M. H.

AU - Freitas, A. C.

PY - 2010/11

Y1 - 2010/11

N2 - Microcapsules (MC) with fresh cultures of potential probiotic strains (Lactobacillus paracasei LAFTI® L26, L. acidophilus Ki and Bifidobacterium animalisBB-12®) were produced by spray-drying using whey protein concentrate (WPC50) with or without L-cysteine (0.5 g/L). After microencapsulation, the MC were stored, in duplicate, at 5ºC over a period of 6 months during which the number of viable cells (VC) were evaluated. After 15, 60 and 120 days of storage, their resistance throughout gastrointestinal conditions was evaluated. In MC without L-cysteine, the VC numbers of L. acidophilus Ki and B. animalis BB-12® after 6 months of storage decreased from 108 to 106 cfu/g whereas no decrease was observed for L. paracasei. The presence of L-cysteine revealed a positive effect, especially for L. acidophilus Ki after 90 days of storage accounting for more than one logarithm cycle increase in viability. Encapsulation had a protective effect on the three probiotic strains when exposed to the gastrointestinal conditions in comparison to their free cells. This effect was particularly significant for L. acidophilus Ki in conditions similar to those of ileum/duodenum including the presence of pancreatin and bile salts. Storage time did not affect the resistance of the three probiotic strains to the gastrointestinal conditions.

AB - Microcapsules (MC) with fresh cultures of potential probiotic strains (Lactobacillus paracasei LAFTI® L26, L. acidophilus Ki and Bifidobacterium animalisBB-12®) were produced by spray-drying using whey protein concentrate (WPC50) with or without L-cysteine (0.5 g/L). After microencapsulation, the MC were stored, in duplicate, at 5ºC over a period of 6 months during which the number of viable cells (VC) were evaluated. After 15, 60 and 120 days of storage, their resistance throughout gastrointestinal conditions was evaluated. In MC without L-cysteine, the VC numbers of L. acidophilus Ki and B. animalis BB-12® after 6 months of storage decreased from 108 to 106 cfu/g whereas no decrease was observed for L. paracasei. The presence of L-cysteine revealed a positive effect, especially for L. acidophilus Ki after 90 days of storage accounting for more than one logarithm cycle increase in viability. Encapsulation had a protective effect on the three probiotic strains when exposed to the gastrointestinal conditions in comparison to their free cells. This effect was particularly significant for L. acidophilus Ki in conditions similar to those of ileum/duodenum including the presence of pancreatin and bile salts. Storage time did not affect the resistance of the three probiotic strains to the gastrointestinal conditions.

M3 - Conference contribution

SN - 9789750037337

SP - 71

EP - 71

BT - 1st International Congress on Food Technology

A2 - Halkman, A. Kadir

A2 - Taban, Birce M.

A2 - Halkman, Hilal B. D.

A2 - Erinç, M. Sc. Hakan

A2 - Sağdaş, Özlem Etiz

T2 - 1st International Congress on Food Technology

Y2 - 3 November 2010 through 6 November 2010

ER -

Encapsulation protective effect upon viability of probiotic bacteria throughout storage and gastrointestinal tract

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