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Study of the effects of spray‐drying on the functionality of probiotic lactobacilli
Author(s) -
Páez Roxana,
Lavari Luisina,
Audero Gabriela,
Cuatrin Alejandra,
Zaritzky Noemí,
Reinheimer Jorge,
Vinderola Gabriel
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12038
Subject(s) - probiotic , skimmed milk , spray drying , lactobacillus paracasei , food science , lactobacillus casei , digestion (alchemy) , microbiology and biotechnology , chemistry , biology , lactobacillus , bacteria , fermentation , chromatography , genetics
Three probiotic lactobacilli strains were spray‐dried in 20% (w/v) skim milk and submitted to a simulated gastrointestinal digestion. Fresh or spray‐dried cultures were administered to mice for 5 and 10 days, and Immunoglobulin A (IgA)‐producing cells were enumerated in the small intestine by immunohistochemistry. Spray‐drying significantly enhanced the resistance of L actobacillus paracasei A13 and L actobacillus casei Nad to a simulated gastrointestinal digestion (0.96 and 1.95 log orders, respectively), compared with fresh cultures. Also, a significant higher number of IgA‐producing cells were induced by spray‐dried cultures compared with fresh cultures. Spray‐drying is a suitable, but strain‐dependent, technological process for the development of probiotic cultures in skim milk with increased functionality.