Microencapsulation of Lactobacillus plantarum ATCC 8014 and Bifidobacterium bifidum ATCC 1903 in alginate blended with starch by extrusion technique

CHOL-SU KWOAK; SONG-JUN KIM; CHOL-SOK KIM

doi:10.56093/ijans.v92i1.120941

Authors

CHOL-SU KWOAK Institute of Microbiology, the State Academy of Sciences, Unjong, Pyongyang City, DPR Korea
SONG-JUN KIM Institute of Microbiology, the State Academy of Sciences, Unjong, Pyongyang City, DPR Korea
CHOL-SOK KIM Institute of Microbiology, the State Academy of Sciences, Unjong, Pyongyang City, DPR Korea

https://doi.org/10.56093/ijans.v92i1.120941

Keywords:

Alginate, B. bifidum, Encapsulation, Extrusion, L. plantarum

Abstract

Lactobacillus plantarum ATCC 8014 and Bifidobacterium bifidum ATCC 1903 were encapsulated in alginate blended with starch by extrusion. The reinforcement effect of starch on the EE was significant. When the concentration of sodium alginate and alginate:starch ratio were kept as 2% and 1:1 respectively, the highest EE were observed. Encapsulation improves the survival of encapsulated cells of Lactobacillus plantarum ATCC 8014 and Bifidobacterium bifidum ATCC 1903 in SGF and SIF significantly. The encapsulation efficiency of L. plantarum ATCC 8014 and B. bifidum ATCC 1903 were found to be 87.5%, 68.3% respectively. The complete release of the cells from the capsules was achieved in at least 3 h and microencapsulated probiotics were stable at 4Â°C for 60 d. In conclusion, the encapsulation of Lactobacillus plantarum ATCC 8014 and Bifidobacterium bifidum ATCC 1903 in alginate blended with starch by extrusion would be useful in delivery of probiotics to the intestine.

Downloads

Download data is not yet available.

References

And C I and Kailasapathy K. 2005. Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. Journal of Food Science 70: M18– M23. DOI: https://doi.org/10.1111/j.1365-2621.2005.tb09041.x

Chávarri M, Marañón I, Ares R, Ibáñez F C, Marzo F, and Villarán, M D C. 2010. Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of Food Microbiology 142(1): 185–89. DOI: https://doi.org/10.1016/j.ijfoodmicro.2010.06.022

Chen M, Chen K and Kuo Y. 2007. Optimal thermotolerance of Bifidobacterium bifidum in gellan–Alginate microparticles. Biotechnology and Bioengineering 98(2): 411–19. DOI: https://doi.org/10.1002/bit.21450

Draget K I. 2009. Alginates, pp. 807–828. (Eds) Phillips G O and Williams P A. Handbook of Hydrocolloids (2nd ed). Cambridge, UK. DOI: https://doi.org/10.1533/9781845695873.807

Fuentes-Zaragoza E, Sánchez-Zapata E, Sendra E, Sayas E, Navarro C, Fernández-López J and Pérez-Alvarez J A. 2011. Resistant starch as prebiotic: A review. Starch-Stärke 63: 406– 15. DOI: https://doi.org/10.1002/star.201000099

García-Ceja A, Mani-López E, Palou E and López-Malo A. 2015. Viability during refrigerated storage in selected food products and during simulated gastrointestinal conditions of individual and combined lactobacilli encapsulated in alginate or alginate- chitosan. LWT Food Science and Technology 63(1): 482–89. DOI: https://doi.org/10.1016/j.lwt.2015.03.071

Gbassi G K, Vandamme T, Ennahar S and Marchioni E. 2009. Microencapsulation of Lactobacillus plantarum spp. in an alginate matrix coated with whey proteins. International Journal of Food Microbiology 129: 103–05. DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.11.012

Gerez C L, Font de Valdez G, Gigante M L and Grosso C R F. 2012. Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH. Letters in Applied Microbiology 54: 552–56. DOI: https://doi.org/10.1111/j.1472-765X.2012.03247.x

Hill C, Guarner F, Reid G, Gibson G R, Merenstein D J, Pot B, Morelli L, Canani R B, Flint H J and Salminen S. 2014. Expert consensus document. The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology and Hepatology 11: 506–14. DOI: https://doi.org/10.1038/nrgastro.2014.66

Kailasapathy K and Rybka S. 1997. Lactobacillus acidophilus and Bifidobacterium spp.: Their therapeutic potential and survival in yoghurt. Australian Journal of Dairy Technology 52: 28–35.

Krasaekoopt W and Watcharapoka S. 2014. Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT–Food Science and Technology 57(2): 761–66. DOI: https://doi.org/10.1016/j.lwt.2014.01.037

Mandal S, Puniya A K and Singh K. 2006. Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298. International Dairy Journal 16: 1190–95. DOI: https://doi.org/10.1016/j.idairyj.2005.10.005

Nazzaro F, Fratianni F, Coppola R, Sada A and Orlando P. 2009. Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions. Journal of Functional Foods 1: 319–23. DOI: https://doi.org/10.1016/j.jff.2009.02.001

Solanki H K, Pawar D D, Shah D A, Prajapati V D, Jani G K, Mulla A M and Thakar P M. 2013. Development of microencapsulation delivery system for long-term preservation of probiotics as biotherapeutics agent. BioMed Research International. doi: 10.1155/2013/620719. DOI: https://doi.org/10.1155/2013/620719

Taranu I, Marin D E, Braicu C, Pistol G C, Sorescu I, Pruteanu L L, Berindan Neagoe I and Vodnar D C. 2018. In vitro transcriptome response to a mixture of lactobacilli strains in intestinal porcine epithelial cell line. International Journal of Molecular Sciences 19: 1923. DOI: https://doi.org/10.3390/ijms19071923