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L. plantarum ATCC 8014 Entrapment with Prebiotics and Lucerne Green Juice and Their Behavior in Simulated Gastrointestinal Conditions
Author(s) -
Pop Oana L.,
Vodnar Dan C.,
Suharoschi Ramona,
Mudura Elena,
Socaciu Carmen
Publication year - 2016
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12234
Subject(s) - probiotic , prebiotic , inulin , food science , chemistry , gastrointestinal tract , in vitro , pectin , biology , biochemistry , bacteria , genetics
L actobacillus plantarum ATCC 8014 was separately encapsulated with pectin and inulin as prebiotics, and lucerne green juice in alginate‐coated chitosan microcapsules. Further, they were tested for the efficiency of improving the viability compared to free cells under in vitro acidic conditions. Results indicated significant improvement ( P < 0.05) in survival of co‐encapsulated cells when exposed to acidic ( pH 1.5) and bile (4.5% bile salts) conditions. The encapsulated cells showed about 88.95% survivability in simulated gastric environment, while the samples where the prebiotics and lucerne green juice were used showed about 90.5% of survivability in the same conditions. Moreover, in these samples, the number of viable probiotic cells did not significantly decrease after the first 30 min in simulated gastric juice, but even more, a constantly increase was observed until the end of the 120 min in the same environment. The great potential of lucerne green juice is underlined. Practical Applications The probiotic cells are susceptible to loss of viability and death during processing and storage of food and during their passage through gastrointestinal tract. In order to gain the maximum capacity and optimal activity from these probiotic cells, it is compulsory that they are provided with appropriate conditions for growth and metabolism and at the same time protected from unfriendly environmental conditions to which they are exposed to. Precisely for this reason, in this research, more complex probiotic and prebiotic protective systems have been developed.