Viability Of Lactobacillus Plantarum Research Articles

Impact of Carao (Cassia grandis) on Lactobacillus plantarum Immunomodulatory and Probiotic Capacity

Lactobacillus plantarum has beneficial effects on the reduction of symptoms of poor lactose digestion and hypercholesterolemia, removal of the duration and severity of diarrheal processes, improvement of the intestinal permeability barrier, prevention of some types of cancer by adsorption or inactivation of genotoxic agents, increased resistance to intestinal and extraintestinal infections, attenuation of inflammatory bowel disease, and prevention of allergies (especially food). On the other hand, carao (Cassia grandis) has shown remarkable nutritious content with influential dietary applications. As a result, this investigation aimed to explore the effect of Cassia grandis pulp on viability of Lactobacillus plantarum under gastrointestinal conditions, immunomodulatory capacity, and probiotic potential. Adding carao to the medium under different experimental conditions, including rich and minimal culture media and a gastrointestinal digestion process of skimmed milk, did not substantially affect Lactobacillus plantarum’s growth but prolonged its viability. The administration of Lactobacillus plantarum with carao in mice did not induce a proinflammatory response at a systemic level. Still, it did cause an increase in the production of immunoregulatory cytokines. Also, the viability of TSB broth was improved by adding carao. Carao improved the growth of acid tolerance, bile tolerance, growth in TSB broth, and NaCl resistance. According to the results, carao may enhance the characteristics of L. plantarum when enriching fermented dairy products.

Stability and programmed sequential release of Lactobacillus plantarum and curcumin encapsulated in bilayer-stabilized W1/O/W2 double emulsion: Effect of pectin as protective shell

In order to overcome the problem that traditional W1/O/W2 double emulsions do not have targeted release performance, thereby better meeting the health needs of consumers, ovalbumin fibrils/pectin-based bilayer-stabilized double emulsion (OP-BDE) co-encapsulated with Lactobacillus plantarum and curcumin was constructed with pectin as the outer protective shell, which was expected to be used in the development of novel functional foods. The effects of pectin coating on the viability of Lactobacillus plantarum under conditions including storage, pasteurization, freeze–thaw cycles and in vitro simulated digestion were investigated. Results showed that pectin as protective shell could significantly enhance the tolerance of Lactobacillus plantarum to various environmental factors. Besides, the adsorption of pectin endowed OP-BDE with higher lipolysis and stronger protective effect on curcumin, remarkably improving the photostability and bioaccessibility of curcumin. In addition, in vitro simulated gastrointestinal release study indicated that OP-BDE possessed programmed sequential release property, allowing curcumin and Lactobacillus plantarum to be released in small intestine and colon, respectively. OP-BDE is the first reported co-delivery emulsion system with programmed release characteristic. This study provides new insights into OP-BDE in constructing co-delivery systems and programmed sequential release of active substances, and has potential reference and application value in actual food production.

Development, characterization and Lactobacillus plantarum encapsulating ability of novel C-phycocyanin-pectin-polyphenol based hydrogels

In this study, it was found that the enhancement in the viability of Lactobacillus plantarum under gastrointestinal conditions by encapsulating them within novel C-Phycocyanin-pectin based hydrogels (from 5.7 to 7.1 log/CFU). The hardness, the strength and the stability of the hydrogels increased when the protein concentration was increased. In addition, the addition of resveratrol (RES), and tannic acid (TA) could improve the hardness (from 595.4 to 608.3 and 637.0 g) and WHC (from 93.9 to 94.2 and 94.8 %) of the hydrogels. The addition of gallic acid (GA) enhanced the hardness (675.0 g) of the hydrogels, but the WHC (86.2 %) was decreased. During simulated gastrointestinal conditions and refrigerated storage, the addition of TA enhanced the viable bacteria counts (from 6.8 and 8.0 to 7.5 and 8.5 log/CFU) of Lactobacillus plantarum. Furthermore, TA and GA are completely encased by the protein-pectin gel as an amorphous state, while RA is only partially encased.

Lactobacillus plantarum 21805 encapsulated by whey protein isolate and dextran conjugate for enhanced viability

Probiotics incorporated into food products are often insufficiently potent because of unfavorable interference during processing. This study addressed these issues by encapsulating Lactobacillus plantarum into whey protein isolate (WPI) and dextran (DX) conjugates using an encapsulator. The objective of this work is to investigate the effect of encapsulation using WPI and DX conjugates on the viability of Lactobacillus plantarum. The formation of the conjugates was confirmed with absorbance of the intermediate- and late-stage products, degree of grafting, browning index, and gel electrophoresis. Extending the heating time from 1 to 5 h increased the content of high molecular weight conjugates. These conjugates provided better protection of probiotics under processing stress conditions, gastrointestinal conditions, and storage. Furthermore, encapsulated L. plantarum exhibited a reduction of only 0.33 log CFU/mL after 90 d of storage at 4 °C. Thus, microencapsulation of probiotics can enhance the viability of functional food products and facilitate corresponding research.

The Viability of Lactobacillus plantarum From Intestines of Laying Ducks Encapsulated With Arabic Gum and Skimmed Milk

The aim of this study was to evaluate the effect of the types of encapsulation materials, that is skimmed milk and Arabic gum on two probiotics Lactic Acid Bacteria (LAB), including L. plantarum DJ2 and L. plantarum DJ3. The methods of this study were separated into two stages that is probiotic resistance testing during the spray drying process and the viability of LAB after spray drying during storage of probiotic powder for one month at 4oC. Changes in the viability of LAB probiotics before and after the drying process using spray drying were determined by the total plate count. The viability of lactic acid bacteria (LAB) was observed every week for one month of storage at 4oC. The results showed that different encapsulation materials had significant different (P ≤ 0.05) on changes in resistance of probiotics powder during spray drying process. The use of Arabic gum could increase the resistance of probiotics during the spray drying process, meanwhile, the use of skimmed milk was better to be able to maintain the viability of dry probiotic powder both on L.plantarum DJ2 and L.plantarum DJ3 during storage. After four weeks of storage, there was mold and yeast in the skimmed milk and Arabic gum materials. In conclusion, both Arabic gum and skim milk could be used for encapsulation where storage of dry probiotic products is recommended during one month at 4 oC.

Viability of Lactobacillus Plantarum Incorporated with Sourdough Powder-Based Edible Film in Set Yogurt and Subsequent Changes During Post Fermentation Storage

Introduction: Due to the advantages of sourdough, its film production for food packaging could be interesting. This study aimed to evaluate the influence of probiotic sourdough based edible film covered on set yogurt and subsequent changes during post fermentation storage. Materials and Methods: The parameters examined included changes to the fermentation characteristics (pH, and viable counts of probiotic bacteria), synersies, and sensory evaluation during 21-d storage at 4°C. lactobacillus plantarum was supplemented with sourdough films and yogurt produced by commercial yogurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) then films placed on yogurt containers, and a panel of parameters reflecting product quality was subsequently monitored along with 21-d post-fermentation storage. Results: Results demonstrated that the pH value of yogurt decreased slowly during the storage and no significant difference was observed between the control and the samples with the films. Although the number of viable cells decreased during storage, it did not lower than the minimum requirement for probiotics (> 107 log CFU / g). The synersies of the film-treated samples were significantly (P ≤ 0.05) lower than the control samples. The yogurt with the film without bacteria had the least synersis. Film-treated yogurts had acceptable sensory properties in comparison with control. Conclusion: Sourdough films can be an optimizing candidate to enter the food industry as a bioactive edible film and also could improve the delivery of probiotic bacteria.

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces.

There is an increasing trend toward foods with probiotics; the awareness of healthy diet and wellbeing is the leading cause of this increase. As a result, food producers and stakeholders require new probiotic products. The increased incidence of lactose intolerance and the new lifestyles (vegan and vegetarian styles) have led to a renewed interest in non-dairy probiotic carriers. The use of biopolymeric matrices to develop active food packaging carrying probiotics has been studied and proposed as an alternative method to design new solutions.The main topic of this paper was the design of fresh-cut fruits (apples and melons) as carriers for a promising Lactobacillus plantarum; fruit pieces were coated with either alginate or chitosan. Apple (Granny Smith) and melon pieces (Cucumis melo, var. Cantalupensis) were preliminary treated with an anti-browning solution (citric and ascorbic acids). Then, fruit pieces were dipped in a solution containing L. plantarum c19 (9 log cfu/ml) and coated with alginate or chitosan. Samples without probiotic and/or coatings were used as controls.All samples were stored at 4°C for 14 days under air or modified atmosphere (65% N2, 30% CO2, and 5% O2); the following analyses were done: pH, color, O2, and CO2 in the head space, microbiology (mesophilic bacteria, lactic acid bacteria, yeasts, and molds).The most important results can be summarized as follows: (a) Alginate coating showed better performances than chitosan-coating, as it did not affect the viability of L. plantarum. (b) The inoculation of probiotics in the controls negatively affected the color, but the coating was able to counteract this effect. This paper supports the combination of edible coatings and probiotic as a promising way to design new fruit-based functional foods; further investigations are required to study the effect of this combination on the sensory scores.

EFEITO DA FONTE DE PROTEÍNA E PROBIOTICO SOBRE TRATO INTESTINAL DO CAMARÃO BRANCO PACÍFICO Litopenaeus vannamei

Este trabalho objetivou avaliar viabilidade da suplementação de duas dietas ao camarão Litopenaeus vannamei com Lactobacillus plantarum. Uma usando farinha de peixe como fonte proteica e outra usando concentrado de proteico de soja, bem como o efeito destas formulações na microbiota intestinal de camarão. Para testar a viabilidade probiótica nas dietas, o número de UFC g-1 foi observado semanalmente ao longo de quatro semanas. A viabilidade de Lactobacillus plantarum em relação aos parí­¢metros fí­­sicos das dietas, incluindo estabilidade, flutuabilidade e expansão, foram testados. O efeito das dietas na microbiota e na morfologia do trato intestinal foi determinado por meio de um experimento fatorial 2x2 (duas dietas, com ou sem suplementação), em triplicata, totalizando 12 unidades experimentais, com cinco animais por unidade, alimentados com 3,5% de biomassa por 17 dias. A concentração de bactérias do ácido láctico diminuiu ao longo do tempo, independentemente da fonte de proteí­­na. A dieta com farinha de peixe como fonte proteica, independente da suplementação probiótica, apresentou boa estabilidade e não se desintegrou após quatro horas. Em contrapartida, dieta com concentrado proteico de soja, suplementado ou não, desintegrou-se entre 2,5 e 3 horas, apresentando baixa estabilidade. Todas as dietas apresentaram flutuabilidade de 0%. A taxa de expansão foi maior nas dietas com concentrado proteico de soja, mas sem influência da suplementação probiótica ou interação entre os fatores. No ensaio in vivo, ambas as dietas suplementadas apresentaram maior contagem de bactérias heterotróficas totais; no entanto, nenhuma diferença na contagem foi observada em dietas com diferentes fontes de proteí­­na. Bactérias ácido-lácticas só foram observadas em dietas suplementadas com probiótico. A histologia do trato intestinal mostrou que todos intestinos tinham células intactas, bem desenvolvidas e organizadas, independentemente da dieta. Assim, L. plantarum, quando combinado com diferentes fontes proteicas, produziu efeitos similares na estrutura e microbiota do camarão marinho Litopenaeus vannamei.

Effect of different types of encapsulation on the survival of Lactobacillus plantarum during storage with inulin and in vitro digestion

The aim of this work was to investigate the effect of different microencapsulation methods (extrusion and internal emulsion microencapsulation) and inulin on the viability of Lactobacillus plantarum during storage at 4 °C. The inulin was added during microencapsulation at 0, 1 and 2%. The effect of the different phases of the gastrointestinal digestion on the survival of the microorganism during storage (0, 15 and 30 days) was also investigated. In both types of microcapsules, the best protection with higher survival of Lactobacillus plantarum during the 30 days of storage, was observed in the presence of 2% inulin with only 0.71 and 0.47 logs reduction for extrusion and emulsion microencapsulation respectively. From 15 days of storage the internal emulsion microcapsules did not maintain their structure during the in vitro digestion processes. At the end of the simulated gastrointestinal conditions (30 days), the number of cells were 7.40 and 6.53 log CFU g−1 for extrusion and emulsion microencapsulation respectively. In both microencapsulation methods, Lactobacillus plantarum showed a high survival (≥106 CFU g−1). However for long storage periods, the best method for increasing the survival of Lactobacillus plantarum to the gastrointestinal digestion was the extrusion microencapsulation.

Lactobacillus plantarum PADA FESES INDIVIDU DEWASA SEHAT YANG MENGONSUMSI Lactobacillus plantarum IS-10506 DARI DADIH

A placebo double blind pre-post human study was conducted in apparently healthy adults. There were two treatment groups consisting of Group A and B representing probiotic and placebo group, respectively. Twenty four participants were randomly assigned, each supplemented with either placebo or probiotic Lactobacillus plantarum IS-10506. The micro encapsulated powder was given at a dose of 2.6x1010 CFU/day for 21 consecutive days. Stool samples were collected before and after the supplementation. The fresh stool samples were analyzed for the viability of Lactobacillus sp. by conventional plate count method in MRS agar. Some stool samples were kept frozen to be analyzed by using real time PCR to trace back the availability of Lactobacillus plantarum with species specific primer. The Lactobacillus sp. in stools of healthy adults given microencapsulated probiotic Lactobacillus plantarum IS-10506 powder was significantly more than those who consumed microencapsulated placebo powder. Molecular detection by qPCR confirmed the availability of Lactobacillus plantarum in fecal samples of the probiotic group after given the supplementation for 21 days. The molecular detection validation confirmed that probiotic Lactobacillus plantarum was available in the fecal samples of the probiotic group of healthy adults. However, the availability and viability of Lactobacillus plantarum were not consistently found in the intestinal tract.

Effect of cereal extracts and cereal fiber on viability of Lactobacillus plantarum under gastrointestinal tract conditions

New probiotic foods are expected to develop out of the increasing demand for a health-oriented society. Fermented cereal has recently been looked to as a way of delivering lactic acid bacteria. The present study investigated the effect of cereal extracts and cereal fiber on the viability of the lactic acid bacterium Lactobacillus plantarum under gastrointestinal tract conditions, with simulated gastric juice and bile juice used for the evaluation of gastrointestinal tolerance. The cells were cultured using cereal media that contained cereal extract and cereal fiber to immobilize the cells. Malt and barley were used as cereal. Malt and barley extracts were also used to examine the effect of cereal extracts on gastrointestinal tolerance. Regarding gastric tolerance, the addition of cereal extracts significantly improved the viability of L. plantarum while immobilization within cereal fiber slightly improved its viability. The effect of malt extract was more positive than that of barley extract. Meanwhile, immobilization within cereal fiber played a major role in bile tolerance and the presence of cereal extracts further enhanced the tolerance of L. plantarum to bile juice. In both cereal media, cell immobilization within cereal fiber and the presence of cereal extracts had a synergistic effect on the gastrointestinal tolerance.

Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants

No significant differences were observed in the viability of Lactobacillus plantarum and Lactobacillus rhamnosus cells during freeze-drying in the presence or absence of inositol, sorbitol, fructose, trehalose, monosodium glutamate and propyl gallate. However, survival was higher during storage when drying took place in the presence of these compounds. Sorbitol produced more significant effects than the other compounds toward maintaining viability of freeze-dried L. plantarum and L. rhamnosus.

Inhibition of Lactobacillus plantarum by polyphenols extracted from two different kinds of olive brine

The characteristic phenolic content of NaOH‐treated and untreated olive brines is reported. Detection, quantification and isolation of the phenolic compounds were carried out by HPLC. Viability of Lactobacillus plantarum in the presence of single or combined fractions of these isolated compounds was tested. When assayed at the concentrations found in brines, only the single phenolic fraction containing hydroxytyrosol strongly inhibited Lact. plantarum. However, inhibition of Lact. plantarum was also observed when double phenolic fractions (e.g. the glucosides, oleuropein and verbascoside) were used; this showed a combined effect in the inhibition. The different permeability of fruit for polyphenols and organic compounds is discussed as the primary cause of the rapid fermentation of alkaline‐treated, but not of untreated, olives.

Viability of Lactobacillus plantarum in Orange Juice under Low pH and Temperature Conditions

ABSTRACTA strain of Lactobacillus plantarum, isolated from fermenting orange juice (OJ), was inoculated into unpasteurized or reconstituted OJ and held under low pH/low temperature conditions. Viability decreased more rapidly at subfreezing temperatures near – 5°C than at lower or higher temperatures. Viability decreased 0.37 log CFU/mL/hr at ‐ 6.6°C and 0.05 log CFU/mL/hr at ‐ 18°C. Rates of population decrease in frozen samples at ‐ 5°C were about three times greater than in unfrozen samples at the same temperature. An inverse linear relationship existed between rate of population decrease (log CFU/mL/day) at ‐ 7°C and OJ pH, with the rate of decrease at pH 4.1, about 1 log cycle lower than at pH 3.5 (0.024 and 0.60, respectively).

Effects of lactobacilli on parameters of non-specific resistance of mice

The viability of Lactobacillus plantarum in vivo and the effects of viable and heat-killed lactobacilli on parameters of non-specific resistance were studied. After intravenous administration of 10(8) viable lactobacilli, which is a dose with optimal adjuvant activity, viable lactobacilli could be isolated from spleens for more than 1 week and from livers and lungs for more than 3 weeks. Both viable and heat-killed lactabacilli stimulated the clearance of colloidal carbon, viable bacteria stimulated initially to a higher extent. Doses of 10(8) viable and heat-killed lactobacilli, but not less, stimulated non-specific resistance to Listeria monocytogenes and caused splenomegaly. Doses as small as 10(5) viable and heat-killed lactobacilli induced substantial natural killer (NK) cell activity in the peritoneal exudate 4 days after i.p. administration. Higher doses generally caused a dose-dependent increase of NK cell activity. Viable lactobacilli injected in the paw and to a lesser extent heat-killed bacteria caused a proliferative response in the draining popliteal lymph node, which peaked at day 5. Results are discussed in relation to adjuvanticity and comparisons are made with bacterial agents already used in immunotherapy.