Abstract
Abstract The study aimed to encapsulate Lactobacillus rhamnosus GG (LGG) with the selected prebiotic, using co-extrusion technology with a poly-L-lysine (PLL) coating and evaluate probiotic survival in simulated gastrointestinal conditions. Selection of ideal prebiotic was conducted using inulin, fructo-oligosaccharide (FOS) and isomalto-oligosaccharide (IMO) and its optimal concentration to be incorporated in microencapsulation was determined. Microcapsules without coating (S1: no prebiotic and S3: with prebiotic) and with coating (S2: no prebiotic and S4: with prebiotic) produced were evaluated based on its physical properties and survival in simulated gastrointestinal environment. The IMO with a concentration of 3.0% (w/v) was selected due to its best effect in promoting growth of LGG after 24 h (8.63±0.07 log CFU/mL). The morphology analysis revealed that all microcapsules produced were spherical with a diameter ranging from 491.3 to 541.7 µm and microencapsulation efficiency ranged from 84.16 ±5.30% to 90.56±3.33%. The incorporation of IMO and coating with PLL improved the survival of LGG by 3% up to 52% after 2 h of incubation in simulated gastric digestion. Among all formulations, PLL coated microcapsules added with IMO was the most effective in protecting LGG during the first hour of simulated gastric digestion (6.52 log CFU/mL) with cell viability greater than the minimum recommended level of 106 CFU/mL.
Highlights
Probiotics are defined as living microorganisms that, when administered in adequate amount, confer a health benefit on the host (Hill et al, 2014)
The effects of inulin, FOS and IMO on growth of Lactobacillus rhamnosus GG (LGG) are shown in Table 1 and it shows that all three prebiotics had higher viable cell count of LGG compared to control (MRS broth without prebiotic)
These results indicated that all prebiotics improved the growth of LGG
Summary
Probiotics are defined as living microorganisms that, when administered in adequate amount, confer a health benefit on the host (Hill et al, 2014). LGG is a rod shaped, non-spore forming and facultative gram positive bacteria which is categorized as generally recognized as safe (GRAS) (Valík et al, 2008; Kailasapathy, 2014). It has been extensively studied and applied in dairy products such as cheese, milk and yogurt, with study on increasing the buttery flavoring compounds following different sugar substrate incorporation (Assaf et al, 2019; Bang et al, 2014; Jyoti et al, 2003). The health benefits of LGG includes the prevention or treatment of gastrointestinal infections and diarrhea, stimulating the immune responses and preventing certain allergic symptoms (Berni Canani et al, 2012; Fong et al, 2015; Segers & Lebeer 2014)
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