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Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei
Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heat treatment and with an in vitro gas...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5751116/ https://www.ncbi.nlm.nih.gov/pubmed/29186761 http://dx.doi.org/10.3390/ijms18122513 |
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author | Pop, Oana Lelia Dulf, Francisc Vasile Cuibus, Lucian Castro-Giráldez, Marta Fito, Pedro J. Vodnar, Dan Cristian Coman, Cristina Socaciu, Carmen Suharoschi, Ramona |
author_facet | Pop, Oana Lelia Dulf, Francisc Vasile Cuibus, Lucian Castro-Giráldez, Marta Fito, Pedro J. Vodnar, Dan Cristian Coman, Cristina Socaciu, Carmen Suharoschi, Ramona |
author_sort | Pop, Oana Lelia |
collection | PubMed |
description | Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heat treatment and with an in vitro gastrointestinal model. The characterization of the lipid extract was also done using the UV-Vis spectrometry (UV-Vis), high-performance liquid chromatography photodiode array detection method (HPLC-PDA), gas chromatography coupled with mass spectrometry (GS-MS) and Cryo scanning electron microscopy (Cryo-SEM). During heat treatment, the entrapped probiotic cells proved high viability (>6 CFU log/g), even at temperatures above 50 °C. The rich in monounsaturated fatty acids sea buckthorn fraction improved the in vitro digestion passage regarding the probiotic viability. The survival of the probiotic cells was 15% higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added. Thus, this approach may be effective for the future development of probiotic-supplemented foods as foods with health welfare for the consumers. |
format | Online Article Text |
id | pubmed-5751116 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-57511162018-01-08 Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei Pop, Oana Lelia Dulf, Francisc Vasile Cuibus, Lucian Castro-Giráldez, Marta Fito, Pedro J. Vodnar, Dan Cristian Coman, Cristina Socaciu, Carmen Suharoschi, Ramona Int J Mol Sci Article Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heat treatment and with an in vitro gastrointestinal model. The characterization of the lipid extract was also done using the UV-Vis spectrometry (UV-Vis), high-performance liquid chromatography photodiode array detection method (HPLC-PDA), gas chromatography coupled with mass spectrometry (GS-MS) and Cryo scanning electron microscopy (Cryo-SEM). During heat treatment, the entrapped probiotic cells proved high viability (>6 CFU log/g), even at temperatures above 50 °C. The rich in monounsaturated fatty acids sea buckthorn fraction improved the in vitro digestion passage regarding the probiotic viability. The survival of the probiotic cells was 15% higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added. Thus, this approach may be effective for the future development of probiotic-supplemented foods as foods with health welfare for the consumers. MDPI 2017-11-24 /pmc/articles/PMC5751116/ /pubmed/29186761 http://dx.doi.org/10.3390/ijms18122513 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pop, Oana Lelia Dulf, Francisc Vasile Cuibus, Lucian Castro-Giráldez, Marta Fito, Pedro J. Vodnar, Dan Cristian Coman, Cristina Socaciu, Carmen Suharoschi, Ramona Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei |
title | Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei |
title_full | Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei |
title_fullStr | Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei |
title_full_unstemmed | Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei |
title_short | Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei |
title_sort | characterization of a sea buckthorn extract and its effect on free and encapsulated lactobacillus casei |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5751116/ https://www.ncbi.nlm.nih.gov/pubmed/29186761 http://dx.doi.org/10.3390/ijms18122513 |
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