Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions.

Muhammad Afzaal,Faqir Muhammad Anjum,Awais Ahmed,Muhammad Zeashan,Tabussam Tufail,Farhan Saeed,Aftab Ahmed

doi:10.1002/fsn3.1531

Abstract

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.

Highlights

Probiotics are described as “live beneficial micro-organisms that, when ingested in sufficient quantities boost up host's immunity against intestinal pathogens and prevent an array of gastrointestinal disorders” (Hill et al, 2014)
Fermented food products have been extensively utilized as probiotic carrier, but the current study has been exclusively designed to probe the effect of encapsulation on the viability and stability of probiotics in nonfermented frozen desserts and under simulated conditions
Dessert without Probiotic Bacteria (Control) Dessert added of Free Cell Dessert added of Sodium Alginate Beads (SA) Dessert added of Soy Protein Isolate Beads (SP1) Dessert added of Sodium Alginate –Soy Protein

Summary

| INTRODUCTION

Probiotics are described as “live beneficial micro-organisms that, when ingested in sufficient quantities boost up host's immunity against intestinal pathogens and prevent an array of gastrointestinal disorders” (Hill et al, 2014). In a wide range of food and beverage products such as fruit juices, yoghurt and sour milk probiotics exhibit plentiful health benefits to the human such as improving intestinal microbial stability, by producing antimicrobial substances inhibiting pathogenic growth, simulating and modulating the innate immune systems, exhibiting antimutagenic activities, and preventing carcinogenesis. Fermented food products have been extensively utilized as probiotic carrier, but the current study has been exclusively designed to probe the effect of encapsulation on the viability and stability of probiotics in nonfermented frozen desserts and under simulated conditions. The formed hydrogel beads were shaken at 300 rpm for 30 min in CaCl2 for hardening They were filtered with sterile filter, washed twice with sterile distilled water, kept in sterile Petri dishes, and stored at 4°C. The encapsulation efficiency (EE %) expresses the efficiency of entrapped and survival of viable cells during microencapsulation

| MATERIAL AND METHODS

| RESULT AND DISCUSSION

Findings

| CONCLUSION