Title of article
Lactobacillus acidophilus NCFM preservation through entrapment in soy protein isolate: Persian gum complex coacervates under gastrointestinal conditions in vitro
Author/Authors
Mirzapour-Kouhdasht ، Armin Department of Chemical Sciences - Science Foundation Ireland Research Centre for Pharmaceuticals, Bernal Institute - University of Limerick , Hashemi ، Hadi Department of Food Science and Technology - School of Agriculture - Shiraz University , Nemati ، Razie Department of Food Science and Technology - School of Agriculture - Shiraz University , Zare ، Marzieh Department of Food Science and Technology - School of Agriculture - Shiraz University , Moosavi Nasab ، Marziyeh Department of Food Science and Technology - School of Agriculture - Shiraz University , Ghiasi ، Fatemeh Department of Food Science and Technology - School of Agriculture - Shiraz University , Eun ، Jong-Bang Department of Integrative Food, Republic of Korea, Department of Food Science and Technology - Graduate School of Chonnam National University - Chonnam National University , Hosseini ، Mohammad Hashem Department of Food Science and Technology - School of Agriculture - Shiraz University
From page
59
To page
64
Abstract
Probiotics depend on efficient safeguarding during their journey through the gastrointestinal tract, with robust mechanisms guaranteeing their viability and ensuring their beneficial impact once they reach the gut environment. Since the activity and viability of probiotic bacteria are important through gastrointestinal and colonizing conditions, Lactobacillus acidophilus NCFM was entrapped in Persian gum (PG) and soy protein isolate (SPI) complex coacervate (CC) to protect and transport them in the gastrointestinal environment. The microorganisms loaded into microcapsules with a SPI: PG ratio of 2:1, were generated with a high encapsulation efficiency of 93.80% using complex coacervation. The study delved into the survival rates of both free and encapsulated cells, as well as their release patterns in simulated gastric and intestinal juices across varied pH levels (1.2, 4, and 7.5), alongside the presence of respective digestive enzymes (pepsin and pancreatin). Results showed that the release rate of bacteria from the capsule was 96.66% after 24 hours. The number of free and encapsulated cells was reduced by 4.03 Log CFU/mL and 2.43 Log CFU/mL in SGJ (pH 1.2), respectively. The findings underscore that the PG-SPI complex coacervate exhibits substantial protection effects against Lactobacillus acidophilus.
Keywords
Complex coacervation , Gastrointestinal environment Lactobacillus acidophilus , Persian gum , Soy protein isolate
Journal title
Iran Agricultural Research
Journal title
Iran Agricultural Research
Record number
2766866
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