Open AccessUSE OF WHEY PROTEIN FOR ENCAPSULATION AND CONTROLLED RELEASE OF PROBIOTIC FROM PROTEIN MICROENCAPSULE IN EX VIVO PORCINE GASTROINTESTINAL CONTENTS
Author(s) -
Nguyễn Thị Mỹ Lệ,
Nguyễn Văn Hiếu
Publication year - 2018
Publication title -
vietnam journal of science and technology/science and technology
Language(s) - English
Resource type - Journals
eISSN - 2815-5874
pISSN - 2525-2518
DOI - 10.15625/2525-2518/56/2/9850
Subject(s) - incubation , ex vivo , probiotic , lactobacillus fermentum , in vivo , food science , bacteria , whey protein , viability assay , chemistry , whey protein isolate , incubation period , soy protein , microbiology and biotechnology , in vitro , biochemistry , biology , lactic acid , genetics , lactobacillus plantarum
The aim of this study was to evaluate the efficacy of whey protein isolate (WPI) as an encapsulation matrix for improvement of L. fermentum 39-183 viability to low pH and bile and releasing the encapsulated bacteria in ex vivo porcine gastrointestinal (GI) contents. 1g of protein microcapsules (≈ 108 CFU of L. fermentum 39-183 or E. coli GFP+) were incubated in ex vivo porcine GI contents (9 mL) under anaerobic conditions at 370C. Results showed that there was higher than 86% cell survival for encapsulated L. fermentum 39-183 after 3 h incubation in pH 2.0, whereas free cell experienced complete viability loss. Encapsulated L. fermentum 39-183 showed only about 0.86 log reduction for all bile salt levels tested (0.5 ÷ 2.0%), while 3.34 log decrease of free cell after 6 h of incubation. There was almost a complete release (3.9 x 108 CFU) of microencapsulated bacteria in the ileal contents within 2 h, while there was no significant release of encapsulated bacteria in the gastric contents even after 8 h of incubation. This study led to the development and design of a protein capsulation for reinforced probiotic protection during the stressful conditions of gastric and controlled release at a defined location.