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Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions
The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. L. acidophilus was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA‐SPI...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215207/ https://www.ncbi.nlm.nih.gov/pubmed/32405398 http://dx.doi.org/10.1002/fsn3.1531 |
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author | Zeashan, Muhammad Afzaal, Muhammad Saeed, Farhan Ahmed, Aftab Tufail, Tabussam Ahmed, Awais Anjum, Faqir Muhammad |
author_facet | Zeashan, Muhammad Afzaal, Muhammad Saeed, Farhan Ahmed, Aftab Tufail, Tabussam Ahmed, Awais Anjum, Faqir Muhammad |
author_sort | Zeashan, Muhammad |
collection | PubMed |
description | The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. L. acidophilus was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA‐SPI) by extrusion method for enhanced viability under stressed conditions. Free and encapsulated probiotics were subjected to some simulated technological and gastrointestinal conditions. Furthermore, free and encapsulated probiotics were also incorporated in dairy dessert to evaluate the viability and stability during storage. Encapsulation using sodium alginate and SPI as a coating materials significantly (p < .05) improved the survival of probiotics under simulated gastrointestinal and thermal conditions. The buffering effect of microbeads prolonged their survival and stability of under simulated conditions. The number of surviving probiotic cells encapsulated with sodium alginate, SPI, and SA‐SPI over 120 days of product storage was 7.85 ± 0.39, 7.45 ± 0.37, and 8.50 ± 0.43 cfu/ml, respectively. In case of free cells, the surviving cells were just 3.5 ± 0.18 cfu/ml over the period of storage. In short, the study depicted that encapsulation provides protection during exposure to various hostile conditions. |
format | Online Article Text |
id | pubmed-7215207 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-72152072020-05-13 Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions Zeashan, Muhammad Afzaal, Muhammad Saeed, Farhan Ahmed, Aftab Tufail, Tabussam Ahmed, Awais Anjum, Faqir Muhammad Food Sci Nutr Original Research The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. L. acidophilus was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA‐SPI) by extrusion method for enhanced viability under stressed conditions. Free and encapsulated probiotics were subjected to some simulated technological and gastrointestinal conditions. Furthermore, free and encapsulated probiotics were also incorporated in dairy dessert to evaluate the viability and stability during storage. Encapsulation using sodium alginate and SPI as a coating materials significantly (p < .05) improved the survival of probiotics under simulated gastrointestinal and thermal conditions. The buffering effect of microbeads prolonged their survival and stability of under simulated conditions. The number of surviving probiotic cells encapsulated with sodium alginate, SPI, and SA‐SPI over 120 days of product storage was 7.85 ± 0.39, 7.45 ± 0.37, and 8.50 ± 0.43 cfu/ml, respectively. In case of free cells, the surviving cells were just 3.5 ± 0.18 cfu/ml over the period of storage. In short, the study depicted that encapsulation provides protection during exposure to various hostile conditions. John Wiley and Sons Inc. 2020-04-17 /pmc/articles/PMC7215207/ /pubmed/32405398 http://dx.doi.org/10.1002/fsn3.1531 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Zeashan, Muhammad Afzaal, Muhammad Saeed, Farhan Ahmed, Aftab Tufail, Tabussam Ahmed, Awais Anjum, Faqir Muhammad Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions |
title | Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions |
title_full | Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions |
title_fullStr | Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions |
title_full_unstemmed | Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions |
title_short | Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions |
title_sort | survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215207/ https://www.ncbi.nlm.nih.gov/pubmed/32405398 http://dx.doi.org/10.1002/fsn3.1531 |
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