Activity of encapsulated Lactobacillus bulgaricus in alginate-whey protein microspheres

Brazilian Archives of Biology and Technology

Meng-yan Chen¹  Wei Zheng¹  Qiu-yue Dong¹  Zhen-hua Li¹  Lu-e Shi¹  Zhen-xing Tang¹ 

关键词: Encapsulation;    Alginate;    Whey protein;    Probiotics;    Stability;   

DOI  :  10.1590/S1516-8913201402377

来源: SciELO

【 摘 要 】

In this work, alginate-whey protein was used as wall materials for encapsulating Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus). The characteristics of encapsulated and free L. bulgaricus showed that the free L. bulgaricus lost viability after 1 min exposure to simulated gastric fluid (SGF) at pH 2.0 and 2.5. However, the viability of encapsulated L. bulgaricus did not decrease in SGF at pH 2.5 for 2 h incubation. The viable numbers of encapsulated L. bulgaricus decreased less than 1.0 log unit for 2 h incubation in SGF at pH 2.0. For bile stability, only 1.2 log units and 2.0 log units viability of the encapsulated L. bulgaricus was lost in 1 and 2% bile for 1 h exposure, respectively, compared with no survival of free L. bulgaricus under the same conditions. Encapsulated L. bulgaricus was completely released from the microspheres in simulated intestinal fluid (SIF, pH 6.8) in 3 h. The viability of the encapsulated L. bulgaricus retained more 8.0 log CFU/g after stored at 4°C for four weeks. However, for free L. bulgaricus, only around 3.0 log CFU/mL was found at the same storage conditions. Results showed that the encapsulation could improve the stability of L. bulgaricus.

【 授权许可】

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