Green tea increases the survival yield of Bifidobacteria in simulated gastrointestinal environment and during refrigerated conditions

Chemistry Central Journal

Dan C Vodnar¹  Carmen Socaciu¹ 

[1] Food Science and Technology Department, Unit of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur str, Cluj-Napoca, 400372, România

关键词: Polyphenols;    Gastrointestinal conditions;    Microencapsulation;    B. Breve;    B. Infantis;    Green Tea;   

Others  :  788119
DOI  :  10.1186/1752-153X-6-61

 received in 2012-05-11, accepted in 2012-06-22,  发布年份 2012

【 摘 要 】

Background

The well–known prebiotics are carbohydrates but their effects may not always be beneficial, as they can also encourage the growth of non-probiotic bacteria such as Eubacterium biforme and Clostridium perfringens. Therefore, new alternatives such as non-carbohydrate sources to stimulate the growth of probiotics are needed. The aim of this work was to evaluate (I) the green tea polyphenols by HPLC-LC/MS and (II) the protective effect of green tea extract on viability and stability of B. infantis ATCC 15697 and B. breve ATCC 15700 microencapsulated in chitosan coated alginate microcapsules during exposure to simulated gastrointestinal conditions and refrigerated storage.

Results

The major compound identified by HPLC-LC/MS in green tea was epigallocatechin gallate followed by caffeine and epigallocatechin. The survival yield of probiotic bacteria in microcapsules with 10% GT during storage at 4°C, demonstrated significantly (P < 0.05) higher number of survival bacteria. Microencapsulated B.infantis and B. breve with 5% and 10% GT showed a significantly (P < 0.05) improved survival under simulated gastric conditions (pH 2.0, 2 h) and bile solution (3%, 2 h) when they were compared with microencapsulation without GT addition.

Conclusions

The results of this study suggest that green tea coencapsulated with B. infantis or B. breve exert a protective effect of bacteria during exposure to gastrointestinal conditions and refrigerated storage. For a health perspective, the results confirm the growing interest probiotic bacteria and the perceived benefit of increasing their numbers in the gastrointestinal tract by microencapsulation.

【 授权许可】

   
2012 Vodnar and Socaciu et al.; licensee BioMed Central Ltd.

【 图 表 】

Figure 1.

Figure 2.

Figure 3.

Figure 4.

【 参考文献 】

• [1]Anal AK, Singh H: Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends Food Sci Tech 2007, 18:240-251.
• [2]Heidebach T, Leeb E, Först P, Kulozik U: Microencapsulation of probiotic cells. CRC-Press/Taylor and Francis, USA; 2010.
• [3]Adhikari K, Mustapha A, Grun IU, Fernando L: Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage. J Dairy Sci 2000, 83:1946-1951.
• [4]Sultana K, Godward G, Reynolds N, Arumugaswamy R, Peris P, Kailasapathy K: Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int J Food Microb 2000, 62:47-55.
• [5]Krasaekoopt W, Bhandari B, Deeth H: Evaluation of encapsulation techniques of probiotics for yoghurt. Int Dairy J 2004, 13:3-13.
• [6]Chow J: Probiotics and prebiotics: a brief overview. J Renal Nutr 2002, 12:76-86.
• [7]Matsuki T, Watanabe K, Fujimoto J, Kado Y, Takada T, Matsumoto K, Tanaka R: Quantitative PCR with 16 S rRNA gene-targered speciesspecific primers for analysis of human intestinal bifidobacteria. Appl Env Microb 2004, 70:167-173.
• [8]Ben-Amor K, Heilig H, Smidt H, Vaughan EE, Abee T, de Vos WM: Genetic diversity of viable, injured and dead fecal bacteria assessed by fluorescence-activated cell sorting and 16 S rRNA gene analysis. Appl Env Microbi 2005, 71:4679-4689.
• [9]Gibson GR, Wang X: Regulatory effects of bifidobacteria on the growth of other colonic bacteria. J Appl Bact 1994, 77:412-420.
• [10]Ziemer CJ, Gibson GR: An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. Int Dairy J 1998, 8:473-479.
• [11]Bello FD, Walter J, Hertel C, Hammes WP: In vitro study of prebiotic properties of levan-type exopolysaccharides from Lactobacilli and nondigestible carbohydrates using denaturing gradient gel electrophoresis. Syst Appl Microb 2001, 24:232-237.
• [12]Gibson GR: From probiotics to prebiotics and a healthy digestive system. J Food Sci 2004, 69:M141-M143.
• [13]Kimura K, Ozeki M, Juneja LR, Ohira H: l-Theanine reduces psychological and physiological stress responses. Biol Psychol 2007, 74:39-45.
• [14]Lambert JD, Sang S, Hong J, Yang CS: Anticancer and anti-inflammatory effects of cysteine metabolites of the green tea polyphenol, (−)-epigallocatechin-3- gallate. J Agric Food Chem 2010, 58:10016-10019.
• [15]Hurst WJ, Krake SH, Bergmeier SC, Payne MJ, Miller KB, Stuart DA: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients. Chem Central J 2011, 5:53. BioMed Central Full Text
• [16]Weinreb O, Mandel S, Amit T, Youdim MB: Neurological mechanisms of green tea polyphenols in Alzheimer‘s and Parkinson‘s diseases. J Nutr Biochem 2004, 15:506-516.
• [17]Yang CS, Landau JM: Effects of tea consumption on nutrition and health. J Nutr 2000, 30:2409-2412.
• [18]Iyer C, Kailasapathy K: Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria in simulated gastrointestinal conditions and in yoghurt. J Food Sci 2005, 70:M18-M23.
• [19]Chávarri M, Marañón I, Ares R, Ibáñez FC, Marzo F, Villarán MC: Microencapsulation of a probiotic and prebiotic in alginate chitosan capsules improves survival in simulated gastro-intestinal conditions. Int J Food Microbiol 2010, 142:185-189.
• [20]Chandramouli V, Kailaspathy K, Peiris P, Jones M: An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions. J Microb Meth 2004, 56:27-35.
• [21]Ding WK, Shah NP: Effect of various encapsulating materials on the stability of probiotic bacteria. J Food Sci 2009, 74:M100-M107.
• [22]Ouwehand AC, Salminen SJ: The health effects of cultured milk products with viable and non-viable bacteria. Int Dairy J 1998, 8:749-758.
• [23]Kailasapathy K: Survival of free and encapsulated probiotic bacteria and effect on the sensory properties of yoghurt. Food Sci Tech 2005, 1:1-2.
• [24]Molan AL, Flanagan J, Wei W, Moughan PJ: Selenium-containing green tea has higher antioxidant and prebiotic activities than regular green tea. Food Chem 2009, 114:829-835.
• [25]Murata Y, Toniwa S, Miyamoto E, Kawashima S: Preparation of alginate gel beads containing chitosan salt and their function. Int J Pharma 1999, 176:265-268.
• [26]Koo S, Cho Y, Huh C, Baek Y, Park J: Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan. J Microb Biotech 2001, 11:376-383.
• [27]Sheu TY, Marshall RT: Microentrapment of lactobacilli in calcium alginate gels. J Food Sci 1993, 54:557-561.
• [28]Krasaekoopt W, Bhandari B, Deeth H: The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. Int Dairy J 2004, 14:737-743.