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Article: Effect of various encapsulating materials on the stability of probiotic bacteria

TitleEffect of various encapsulating materials on the stability of probiotic bacteria
Authors
KeywordsAlginate
Microencapsulation
Probiotics
Issue Date2009
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2009, v. 74 n. 2, p. M100-M107 How to Cite?
AbstractTen probiotic bacteria, including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bl-04, B. lactis type Bi-07, HOWARU L. rhamnosus, and HOWARU B. bifidum, were encapsulated in various coating materials, namely alginate, guar gum, xanthan gum, locust bean gum, and carrageenan gum. The various encapsulated probiotic bacteria were studied for their acid and bile tolerance. Free probiotic organisms were used as a control. The acid tolerance of probiotic organisms was tested at pH 2 over a 2-h incubation period. Bile tolerance was tested with taurocholic acid over an 8-h incubation period. The permeability of the capsules was also examined using a water-soluble dye, 6-carboxyflourescin (6-CF). The permeability was monitored by measuring the amount of 6-CF released from the capsules during a 2-w storage period. Results indicated that probiotic bacteria encapsulated in alginate, xanthan gum, and carrageenan gum survived better (P < 0.05) than free probiotic bacteria, under acidic conditions. When free probiotic bacteria were exposed to taurocholic acid, viability was reduced by 6.36 log CFU/mL, whereas only 3.63, 3.27, and 4.12 log CFU/mL was lost in probiotic organisms encapsulated in alginate, xanthan gum, and carrageenan gum, respectively. All encapsulating materials tested released small amounts of 6-CF; however, alginate and xanthan gum retained 22.1% and 18.6% more fluorescent dye than guar gum. In general, microcapsules made of alginate, xanthan gum, and carrageenan gum greatly improved the survival of probiotic bacteria when exposed to acidic conditions and bile salts. © 2009 Institute of Food Technologists®.
Persistent Identifierhttp://hdl.handle.net/10722/144384
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorDing, WKen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:45Z-
dc.date.available2012-01-20T09:01:45Z-
dc.date.issued2009en_HK
dc.identifier.citationJournal Of Food Science, 2009, v. 74 n. 2, p. M100-M107en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144384-
dc.description.abstractTen probiotic bacteria, including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bl-04, B. lactis type Bi-07, HOWARU L. rhamnosus, and HOWARU B. bifidum, were encapsulated in various coating materials, namely alginate, guar gum, xanthan gum, locust bean gum, and carrageenan gum. The various encapsulated probiotic bacteria were studied for their acid and bile tolerance. Free probiotic organisms were used as a control. The acid tolerance of probiotic organisms was tested at pH 2 over a 2-h incubation period. Bile tolerance was tested with taurocholic acid over an 8-h incubation period. The permeability of the capsules was also examined using a water-soluble dye, 6-carboxyflourescin (6-CF). The permeability was monitored by measuring the amount of 6-CF released from the capsules during a 2-w storage period. Results indicated that probiotic bacteria encapsulated in alginate, xanthan gum, and carrageenan gum survived better (P < 0.05) than free probiotic bacteria, under acidic conditions. When free probiotic bacteria were exposed to taurocholic acid, viability was reduced by 6.36 log CFU/mL, whereas only 3.63, 3.27, and 4.12 log CFU/mL was lost in probiotic organisms encapsulated in alginate, xanthan gum, and carrageenan gum, respectively. All encapsulating materials tested released small amounts of 6-CF; however, alginate and xanthan gum retained 22.1% and 18.6% more fluorescent dye than guar gum. In general, microcapsules made of alginate, xanthan gum, and carrageenan gum greatly improved the survival of probiotic bacteria when exposed to acidic conditions and bile salts. © 2009 Institute of Food Technologists®.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectAlginateen_HK
dc.subjectMicroencapsulationen_HK
dc.subjectProbioticsen_HK
dc.titleEffect of various encapsulating materials on the stability of probiotic bacteriaen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1750-3841.2009.01067.xen_HK
dc.identifier.pmid19323757-
dc.identifier.scopuseid_2-s2.0-62549098572en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-62549098572&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume74en_HK
dc.identifier.issue2en_HK
dc.identifier.spageM100en_HK
dc.identifier.epageM107en_HK
dc.identifier.isiWOS:000264272500044-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridDing, WK=23008085200en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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