Encapsulated Lactobacillus Acidophilus Research Articles

Effects of lyoprotectant and encapsulated Lactobacillus acidophilus KBL409 on freeze-drying and storage stability

The purpose of this study was to optimize the encapsulated formulation and freeze-drying conditions of Lactobacillus acidophilus KBL409 to improve shelf-life. The optimum freeze-drying conditions was 8% sucrose as a lyoprotectant at −30 °C. In addition, the free, alginate-encapsulated (Al-), and alginate/chitosan-encapsulated (Al/Chi-) L. acidophilus KBL409 with or without sucrose were prepared and evaluated for the simulated gastrointestinal (SGI) tract, moisture characteristics, and storage stability. The freeze-dried Al/Chi-cells with sucrose displayed the highest survival rate of 0.14% in the SGI tract (p < 0.05). The cells showed sigmoidal sorption isotherms and moisture content of 0.084 kg water/kg solid for Brunauer-Emmett-Teller-monolayer. At 4 °C/60% RH, the glass transition temperature was 12.55 °C, which allowed for 12-week period of glassy state and the highest storage viability of 22.35%. In conclusion, the viability of Lactobacillus acidophilus KBL409 faces distinct challenges for freeze-drying and storage, and encapsulation with lyoprotectant affects various stability and quality attributes of microorganisms.

Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt

The objective of the study was to develop butter with encapsulated Lactobacillus acidophilus and hyposodium salt. The viability of the probiotic was evaluated during the storage period and simulated its passage through the gastrointestinal tract, in addition to characterizing the product through physicochemical, technological, and sensory analyses. Encapsulation was performed using the combined technique of extrusion and ionic gelling, with a 10 g/L sodium alginate solution and 0.1 mol L−1 calcium chloride solution. The formulations followed the 22 factorial design, with the variables being the hyposodium salt and the content of added capsules. Two treatments were designed for control, one with no addition and the other with the addition of free activated Lactobacillus acidophilus cells. The formulations were stored at 5 °C and analyzed every 15 days, over 60 days, to assess the viability of the microorganism, through bacterial cell count in MRS agar medium. The tests showed that treatments with the addition of 5 g/100 g and 10 g/100 g of capsules showed greater probiotic viability of the microorganism. On day 60, the butter showed unsatisfactory bacterial counts for probiotics and mold growth. Probiotic butter with hyposodium salt had good sensory acceptance and the potential to be commercialized.

Survival of fluidized bed encapsulated Lactobacillus acidophilus under simulated gastro-intestinal conditions and heat treatment during bread baking

Survival of fluidized bed encapsulated Lactobacillus acidophilus under simulated gastro-intestinal conditions and heat treatment during bread baking

Influence of freeze-drying and spray-drying preservation methods on survivability rate of different types of protectants encapsulated Lactobacillus acidophilus FTDC 3081.

The aims of this study were to compare the effectiveness of different drying methods and to investigate the effects of adding a series of individual protectant such as skim milk, sucrose, maltodextrin, and corn starch for preserving Lactobacillus acidophilus FTDC 3081 cells during spray and freeze-drying and storage at different temperatures. Results showed a remarkable high survival rate of 70-80% immediately after spray- and freeze-drying in which the cell viability retained at the range of 109 to 1010 CFU/mL. After a month of storage, maltodextrin showed higher protective ability on both spray- and freeze-dried cells as compared to other protective agents at 4°C, 25°C, and 40°C. A complete loss in viability of spray-dried L. acidophilus FTDC 3081 was observed after a month at 40°C in the absence of protective agent.

Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus as probiotic source, and green banana biomass as partial fat substitute, in a total of five treatments. Analyses were performed to evaluate probiotic viability, microbiological conditions, centesimal composition (moisture, fat, fat in dry extract, protein, ashes, carbohydrates), water activity, resistant starch, colour, texture, lipid profile and sensory acceptability. The addition of green banana biomass and fat reduction resulted in changes in the centesimal composition of the cheeses, with their moisture indexes increased and protein decreased, the F1 formulation was the only one that can be considered as low fat content and was also the one that presented higher moisture. The yellowish white coloration of the formulations was altered as a function of the composition as well as the texture parameters, F1 and F3 treatments presented the greatest changes. Probiotic viability did not differ between formulations, it only changed over time.

Evaluation study of Lactobacillus acidophilus drying

Lactobacillus acidophilus is a type of probiotic Lactic Acid Bacteria (LAB) which produce more organic acids than other types of LAB. Organic acids produced by probiotics LAB can reduce pH and breaks several molecular bonds. They have the effects of functional foods. Lactobacillus acidophilus can be said as a probiotic if the amount in food products reaches a minimum of 107 CFU/mL. Encapsulation is a process of probiotics coating to maintain the viability in final products due to food processing. The aim of this study wasto determine the viability of encapsulated Lactobacillus acidophilus through freeze and spray drying methods with the same encapsulation material. The study was conducted using Randomized Block Design (RBD) with three replicates. The research was conducted in Padjadjaran University and Indonesian Education University during August to October 2018. The results showed that solvents with Pasteurized milk can produce better viability and yield than distilled water. Pasteurized milk can further increase the amount of Lactobacillus acidophilus because the main substrate of the bacteria is lactose. The viability of freeze dried culture was not significantly different from the viability of spray dried culture but the yield value is significantly different.

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

ABSTRACT: This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of probiotics from the stomach into the intestines. Free cells showed a decrease in their counts over the course of the simulated gastrointestinal system. Regarding heat treatments, microcapsules with a layer of whey protein (LA/P1) maintained the viability of their encapsulated Lactobacillus acidophilus (9.57 log CFU/g-1). The best storage viability was at -18 °C, with a count of 7.86 log CFU/g-1at 120 days for microcapsule LA/P1,with those consisting of two layers of whey protein (LA/P3)having a 6.55 log CFU/g-1 at 105 days. This study indicated that external ionic gelation was effective and could be used for the production of pectin microcapsules, with multilayer whey protein promoting greater protection and viability of Lactobacillus acidophilus.

Effect of Xanthan⁻Chitosan Microencapsulation on the Survival of Lactobacillus acidophilus in Simulated Gastrointestinal Fluid and Dairy Beverage.

Lactobacillus acidophilus was encapsulated in xanthan–chitosan (XC) and xanthan–chitosan–xanthan (XCX) polyelectrolyte complex (PEC) gels by extrusion method. The obtained capsules were characterized by X-ray diffraction and FTIR spectroscopy. The effects of microencapsulation on the changes in survival and release behavior of the Lactobacillus acidophilus during exposure to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were studied. Encapsulated Lactobacillus acidophilus exhibited a significantly higher resistance to SGF and SIF than non-encapsulated samples. In addition, the viability of free and immobilized cells of Lactobacillus acidophilus incorporated into dairy beverages was assessed for 21 days both at room temperature and in refrigerated storage. The results indicated that xanthan–chitosan–xanthan (XCX) and xanthan–chitosan (XC) significantly (p < 0.05) improved the cell survival of Lactobacillus acidophilus in yogurt during 21 days of storage at 4 and 25 °C, when compared to free cells.

Viability of free and encapsulated Lactobacillus acidophilus incorporated to cassava starch edible films and its application to Manaba fresh white cheese

Lactic acid bacteria (LAB) confer health benefits to the host. However, studies showed that LAB are sensitive to adverse environmental conditions. Therefore, encapsulation may be used to protect LAB against hard environmental conditions. Manaba fresh white cheese (Manaba cheese) is an Ecuadorian artisanal cheese that does not fulfill regulations, leading to the presence of microorganism like Salmonella spp. The present work studies the viability of free and encapsulated L. acidophilus at 25 °C. Microbiological analyses were performed on Manaba cheese coated with starch containing either free or encapsulated L. acidophilus during storage at 4 °C. Results showed that encapsulated L. acidophilus had higher survival than free cells during storage at 25 °C. Both coated cheese samples containing either free or encapsulated cells had lower viable counts than uncoated samples along the storage time at 4 °C.

Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

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.

Hydrogel beads from sugar cane bagasse and palm kernel cake, and the viability of encapsulated Lactobacillus acidophilus

AbstractCarboxymethyl cellulose and hydrogel beads produced from sugar cane bagasse (SCB) and palm kernel cake (PKC) were characterised, and the ability of the hydrogel beads to encapsulate and protect the probiotic bacteria of Lactobacillus acidophilus (LA-5) under simulated gastrointestinal conditions was investigated. Encapsulation with SCB and PKC hydrogel beads was performed with 87.4% and 80.9% efficiency, respectively, compared with that with alginate hydrogel beads, which had 75.0% efficiency. LA-5 free cells and those encapsulated in alginate hydrogel beads showed no survival. LA-5 cells encapsulated in SCB and PKC hydrogel beads retained high survival under stomach conditions of pH 2 after 1.5 h (&gt;6 log CFU/ml) and 3 h (&gt;4 log CFU/ml). However, no survival of cells was observed under colon conditions of pH 7.5 after 24 h. SCB and PKC hydrogel beads were able to protect the cells against the pH conditions of the stomach but not of the colon.

Effects of encapsulated Lactobacillus acidophilus along with pasteurized longan juice on the colon microbiota residing in a dynamic simulator of the human intestinal microbial ecosystem

The effect of encapsulated Lactobacillus acidophilus LA5 along with pasteurized longan juice on the colon microbiota was investigated by applying a dynamic model of the human gastrointestinal tract. Encapsulated L. acidophilus LA5 in pasteurized longan juice or sole encapsulated L. acidophilus LA5 exhibited the efficiency of colonizing the colon and enabling the growth of colon lactobacilli as well as beneficial bifidobacteria but inhibited the growth of fecal coliforms and clostridia. Moreover, these treatments gave rise to a significant increase of lactic acid and short-chain fatty acids such as acetate, propionate, and butyrate. Although acetate displayed the highest quantity, it was likely that after incorporating encapsulated L. acidophilus LA5 plus pasteurized longan juice, quantity of butyrate exceed propionate, and acetate in comparison with their controls. Denaturant gradient gel electrophoresis patterns confirmed that various treatments affected the alteration of microbial community within the simulator of the human intestinal microbial ecosystem.

Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system

The objective of this study was to determine the effect of encapsulation on survival of probiotic Lactobacillus acidophilus ATCC 4356 (ATCC 4356) in yogurt and during artificial gastric digestion. Strain ATCC 4356 was added to yogurt either encapsulated in calcium alginate or in free form (unencapsulated) at levels of 8.26 and 9.47 log cfu/g, respectively, and the influence of alginate capsules (1.5 to 2.5mm) on the sensorial characteristics of yogurts was investigated. The ATCC 4356 strain was introduced into an artificial gastric solution consisting of 0.08 N HCl (pH 1.5) containing 0.2% NaCl or into artificial bile juice consisting of 1.2% bile salts in de Man, Rogosa, and Sharpe broth to determine the stability of the probiotic bacteria. When incubated for 2h in artificial gastric juice, the free ATCC 4356 did not survive (reduction of >7 log cfu/g). We observed, however, greater survival of encapsulated ATCC 4356, with a reduction of only 3 log cfu/g. Incubation in artificial bile juice (6 h) did not significantly affect the viability of free or encapsulated ATCC 4356. Moreover, statistically significant reductions (~1 log cfu/g) of both free and encapsulated ATCC 4356 were observed during 4-wk refrigerated storage of yogurts. The addition of probiotic cultures in free or alginate-encapsulated form did not significantly affect appearance/color or flavor/odor of the yogurts. However, significant deficiencies were found in body/texture of yogurts containing encapsulated ATCC 4356. We concluded that incorporation of free and encapsulated probiotic bacteria did not substantially change the overall sensory properties of yogurts, and encapsulation in alginate using the extrusion method greatly enhanced the survival of probiotic bacteria against an artificial human gastric digestive system.

Influence of encapsulated probiotics combined with pressurized longan juice on colon microflora and their metabolic activities on the exposure to simulated dynamic gastrointestinal tract

The Simulator of the Human Intestinal Microbial Ecosystem (SHIME) was used to simulate oral administration of encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 combined with pressurized longan juice. SHIME consisted of five vessels simulating the stomach, small intestine, ascending colon, transverse colon and descending colon. During the SHIME was running, colon lactobacilli and metabolized products of colon bacteria were determined. It was found that both encapsulated probiotics enabled an increase of viable colon lactobacilli. Both encapsulated probiotics combined with pressurized longan juice led to significant formation of lactic acid, propionate, butyrate and acetate. The effect of pressurized longan juice on increasing formation of lactic acid and total short-chain fatty acids as well as decreasing of ammonia formation was prominent. Both encapsulated probiotic lactobacilli along with pressurized longan juice enhanced a significant increase of bifidobacteria and a decrease of fecal coliforms and clostridia. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) analysis confirmed that different microbial groups associated in the SHIME reactor.

Encapsulation of probiotic bacteria in lamb rennet paste: Effects on the quality of Pecorino cheese

Lamb rennet pastes containing encapsulated Lactobacillus acidophilus and a mix of Bifidobacterium longum and Bifidobacterium lactis were produced for Pecorino cheese manufacture from Gentile di Puglia ewe milk. Cheeses were denoted as RP cheese when made with traditional rennet paste, RP-L cheese when made with rennet paste containing L. acidophilus culture, and RP-B cheese when made with rennet paste containing a mix of B. lactis and B. longum. Biochemical features of Pecorino cheese were studied at 1, 15, 30, 60, and 120 d of cheese ripening. The effect of encapsulation and bead addition to rennet acted on a different way on the viability of probiotic. Lactobacillus acidophilus retained its viability for 4 to 5 d and then showed a fast reduction; on the other hand, B. longum and B. lactis experienced kinetics characterized by an initial death slope, followed by a tail effect due to acquired resistance. At 1 d of ripening, the levels of L. acidophilus and bifidobacteria in cheese were the lowest, and then increased, reaching the highest levels after 30 d; such cell loads were maintained throughout the ripening for L. acidophilus, whereas bifidobacteria experienced a decrease of about 1 log cfu/g at the end of ripening. Enzymatic activities and biochemical features of cheeses were influenced by the type of rennet used for cheesemaking. Greater enzymatic activity was recorded in RP-L and RP-B cheese due to the presence of probiotic bacteria released from alginate beads. A positive correlation was found between enzymatic activities and water-soluble nitrogen and proteose-peptone in RP-B and RP-L cheeses; water-soluble nitrogen and proteose-peptone were the highest in RP-B. Principal component analysis distinguished RP-L from the other cheeses on the basis of the conjugated linoleic acid content, which was higher in the RP-L due to the ability of L. acidophilus to produce conjugated linoleic acid in the cheese matrix.

Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions

Lactobacillus acidophilus was encapsulated in alginate-inulin-xanthan gum and its ability to grow in carrot juice and survive 8 weeks of storage at 4 °C and subsequent exposure to artificial gastrointestinal conditions were assessed. Encapsulation significantly enhanced cell viability after fermentation and storage (6 × 10 12 and 4 × 10 10 cells/ml versus 4 × 10 10 and 2 × 10 8 for free cells, respectively). Encapsulation protected L. acidophilus from exposure to simulated gastric conditions; minor alterations in viability and the protein profile occurred after incubation in pancreatic juice. For free cells, viability decreased significantly and the expression of numerous proteins was lost after incubation in gastric and pancreatic juice. Thus, encapsulation preserved probiotic bacterial viability and activity; the addition of inulin as a prebiotic component could enhance the functional properties of food products containing this formulation.

Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA‐5 and Bifidobacterium bifidum BB‐12 During Kasar Cheese Ripening

The viability of encapsulated Lactobacillus acidophilus LA‐5 and Bifidobacterium bifidum BB‐12 by emulsion or extrusion techniques in Kasar cheese was investigated. The microbiological, biochemical and organoleptic properties of cheeses were assessed throughout 90‐day storage. Results showed that the viability of probiotic bacteria was maintained to a great extent by microencapsulation. No difference was noted between the two encapsulation techniques with regard to bacterial counts, proteolysis and organoleptical properties of the final products. Scalding caused a drastic decline in the counts of probiotic bacteria in all cheeses. Following scalding, while the numbers of nonencapsulated probiotic bacteria decreased continuously in the control cheese, the numbers of encapsulated bacteria remained well above the threshold for a minimum probiotic effect (107 cfu/g).

Live encapsulated Lactobacillus acidophilus cells in yogurt for therapeutic oral delivery: preparation and in vitro analysis of alginate–chitosan microcapsulesThis article is one of a selection of papers published in this special issue (part 1 of 2) on the Safety and Efficacy of Natural Health Products.

Targeted delivery of live microencapsulated bacterial cells has strong potential for application in treating various diseases, including diarrhea, kidney failure, liver failure, and high cholesterol, among others. This study investigates the potential of microcapsules composed of two natural polymers, alginate and chitosan (AC), and the use of these artificial cells in yogurt for delivery of probiotic Lactobacillus acidophilus bacterial live cells. Results show that the integrity of AC microcapsules was preserved after 76 h of mechanical shaking in MRS broth and after 12 h and 24 h in simulated gastric and intestinal fluids. Using an in vitro computer-controlled simulated human gastrointestinal (GI) model, we found 8.37 log CFU/mL of viable bacterial cells were present after 120 min of gastric exposure and 7.96 log CFU/mL after 360 min of intestinal exposure. In addition, AC microcapsules composed of chitosan 10 and 100 at various concentrations were subjected to 4-week storage in 2% milk fat yogurt or 0.85% physiological solution. It was found that 9.37 log CFU/mL of cells encapsulated with chitosan 10 and 8.24 log CFU/mL of cells encapsulated with chitosan 100 were alive after 4 weeks. The AC capsule composed of 0.5% chitosan 10 provided the highest bacterial survival of 9.11 log CFU/mL after 4 weeks. Finally, an investigation of bacterial viability over 72 h in different pH buffers yielded highest survival of 6.34 log CFU/mL and 10.34 log CFU/mL at pH 8 for free and AC-encapsulated cells, respectively. We conclude from these findings that encapsulation allows delivery of a higher number of bacteria to desired targets in the GI tract and that microcapsules containing bacterial cells are good candidates for oral artificial cells for bacterial cell therapy.