Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

Md Shahid Hossain,Md Abdul Alim Al-Bari,Mir Imam Ibne Wahed,Zahid Hayat Mahmud

doi:10.1186/s40795-016-0098-y

Md Shahid Hossain, Md Abdul Alim Al-Bari + Show 2 more

Open Access

https://doi.org/10.1186/s40795-016-0098-y

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Abstract

In contemporary medicine, the utilization of various dosage forms of probiotics is increasing both for the treatment of human and animal diseases in Bangladesh. A number of imported pharmaceutical probiotic preparations are available in the local markets at present without justification the scientific information of viability. This study was, therefore, designed to explore the viability of commercial probiotics as well as recommend the consumers for the better products in term of viability. Since probiotics preserved foods have expanded in acceptance, popularity and compliance, the goal of this research was also to investigate the combination effects of lactic acid bacteria (LAB) on development of functional foods like orange juice (OJ). Here, we screened five commercially available pharmaceutical probiotic products for rejuvenation and identification of LAB and associated resistance against different classes of antibiotics. Finally, the isolated LAB were microencapsulated and compared with free form of bacteria for biopreservation of OJ. We observed an inconsistency between the feasible live LAB counts and the declaration of the manufacturing companies. The recovered viable bacteria of pharmaceutical probiotic preparations ranged between (6.2 -7.3) × 1010 at 37 °C and (5.33-7.1) × 1010 at 25 °C, the claimed (9-10) × 1010 colony forming unit (CFU)/g. The encapsulated Lactobacillus acidophilus (LAB 1), L. bulgaricus (LAB 2), Lactococcus lactis (LAB 3) and Bifidobacterium bifidum (LAB 4) in OJ was resistant to drop out their viability as quickly as the free-form probiotic bacteria and >106 CFU/mL were still appeared after 6 wks of storage. Unencapsulated probiotics was found to have a significant reduction in viability in OJ at both 37 °C and 4 °C temperatures. However, the microencapsulation process significantly reduced the loss of viability of four probiotic bacteria as well as the control of acidification of OJ at 4 °C. The loss of potency and spoiled food associated with pathogenic microbial growth are serious problems in tropical countries including Bangladesh. The biopreserved OJ will become an important functional food due to its expansion of shelf-time, market reputation, profits and innate tastes. This report has an indication that the combination of these four LAB may become good candidate for the development of an OJ with functional characteristics.

Highlights

In contemporary medicine, the utilization of various dosage forms of probiotics is increasing both for the treatment of human and animal diseases in Bangladesh
The bacteria counts indicated that all of the samples had lower numbers of probiotics than that declared by their producers (Fig. 1) and the results were consistent with other reports [23, 24]
Antimicrobial activities The antagonistic activities of cell-free supernatants (CFSs) of lactic acid bacteria (LAB) against pathogenic Gram- positive and negative bacteria, and fungi were detailed in Tables 2, 3 and 4

Summary

Introduction

The utilization of various dosage forms of probiotics is increasing both for the treatment of human and animal diseases in Bangladesh. Since probiotics preserved foods have expanded in acceptance, popularity and compliance, the goal of this research was to investigate the combination effects of lactic acid bacteria (LAB) on development of functional foods like orange juice (OJ). Probiotic properties of some LAB provide a number of beneficial effects including regulation of intestinal microbial homeostasis and modulation of local and systemic immune responses [7]. Functional food is generally designated if it gives beneficial effects on body in addition to the classical nourishing value. Functional foods, for example OJ are prepared with bioactive “friendly” LAB [8]. Like vitamins and minerals, the inclusion of LAB in OJ can provide an effective means for the generation of healthy food with the increase in life expectancy [8, 9]. Development of foods with probiotic bacteria is one of the supreme research preferences in the food industry as well as nutripharmaceutical companies

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