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Survival of Probiotics in Hypromellose Capsules with Rice or Potato Maltodextrin Excipient
Author(s) -
Chen Jinru,
Bechman Allison,
Klu Yaa Asantewaa Kafui,
Phillips Robert D.
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13505
Subject(s) - maltodextrin , excipient , food science , polyvinyl alcohol , chemistry , spray drying , chromatography , organic chemistry
There is currently no authorized or established therapeutic level/dose of probiotics for proposed health benefits; however, a daily probiotic consumption of 10 8 to 10 10 CFU has been recommended. This study determined the survival of 5 individual probiotic strains, Lactobacillus rhamnosus , Lactobacillus paracasei , Lactobacillus plantarum , Lactobacillus acidophilus , and Bifidobacterium lactis , along with a mixture of the 5 strains in hypromellose capsules with rice or potato maltodextrin at 4, 25, and 37 °C for 12 mo. Samples were collected monthly and plated on deMan‐Rogosa Sharpe agar with 0.05% l ‐cysteine hydrochloride. Results showed that samples stored at 4 °C had an average count of 10 8 to 10 11 CFU/g of probiotic cells during the 12 mo period, whereas at 25 °C, L. rhamnosus and L. paracasei had an average counts below 10 8 CFU/g during the storage period. L. rhamnosus was the most vulnerable strain used in this study, having the least viable counts at all 3 storage temperatures. Probiotics stored in rice maltodextrin, on average, had higher probiotic counts compared to those stored in potato maltodextrin. Study suggests that to provide consumers with 10 8 to 10 10 CFU/d of probiotic cells, robust bacterial strains, suitable carriers, and a storage temperature of 4 °C are required.