Lactic Acid Bacteria Co-Encapsulated with Lactobionic Acid: Probiotic Viability during In Vitro Digestion

Sara Sáez-Orviz,Rosa Colucci Cante,Mario Díaz,Marianna Gallo,Francesca Passannanti,Manuel Rendueles,Andrea Luigi Budelli,Roberto Nigro,Federica Nigro

doi:10.3390/app112311404

Sara Sáez-Orviz, Rosa Colucci Cante + Show 7 more

Open Access

https://doi.org/10.3390/app112311404

Copy DOI

Abstract

Synbiotic products are a type of functional food with great potential due to consumer interest in foods that improve health and/or reduce the risk of certain diseases. In this study, synbiotic macrocapsules were developed using Lactobacillus paracasei CBA L74 as probiotic and lactobionic acid (LBA) as prebiotic. Firstly, the probiotic was proven to be able to use LBA as the only substrate source checking their growth and lactic acid production. Then, four different types of capsules were produced using sodium alginate as matrix and different hardener solutions (CaCl2 and chitosan). The macrocapsules were characterised regarding their strength, and the best performing ones were used for further analysis. In order to obtain a synbiotic capsule characterized by a longer stability time due to low water activity, the capsules were dried using freeze and thermal drying. Successively, to revitalize the microorganisms, the capsules were rehydrated in two different media (saline solution and yogurt), subjected to simulated in vitro digestion tests and visually characterised. In addition, their viability over time was assessed. As a result, L. paracasei was able to grow using LBA as the only source of carbon with better production of lactic acid for prolonged periods. The more resistant freeze- and thermal-dried capsules showed differences in rehydration kinetics, and visual changes were also observed. In simulated in vitro digestion tests, capsules rehydrated in yogurt showed the best results in terms of survival. Regarding their viability over time, the importance of the use of chitosan was noted.

Highlights

The most resistant capthose that were made with the highest concentration of CaCl2 (0.5 M) and had an extra layer of chitosan (D-capsules)
The CaCl2 concentration had an influence on the strength of the capsules
Other authors have found that the strength of the sodium alginate gel increases with the CaCl2 concentration, as the formation of stronger and more crosslinked bound gels is favoured due to the presence of more available Ca2+ ions [35,36]

Summary

Introduction

Consumers desire high quality food products that, apart from fulfilling their nutritional demands, have the potential to improve their health and/or reduce the risk of some diseases [1]. In this context, functional foods have emerged, especially in the area of dairy products, where the greatest variety of functional food products is to be found [2,3]. Functional foods have emerged, especially in the area of dairy products, where the greatest variety of functional food products is to be found [2,3] These functional foods contain various bioactive compounds such as prebiotics and probiotics.

Objectives

Methods

Results

Discussion

Conclusion