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Enhanced viability of layer-by-layer encapsulated Lactobacillus pentosus using chitosan and sodium phytate
- Wang, Mengwei, Yang, Jie, Li, Man, Wang, Yanfei, Wu, Hao, Xiong, Liu, Sun, Qingjie
- Food chemistry 2019 v.285 pp. 260-265
- Lactobacillus pentosus, bile salts, chitosan, dietary supplements, encapsulation, functional foods, gastric juice, health promotion, heat treatment, in vitro digestion, phytic acid, probiotics, shelf life, small intestine, stomach, survival rate, viability
- Lactobacillus pentosus (LP) are widely used as probiotics in food products, dietary supplements, and nutraceuticals due to their health-promoting effects. To confer a functional effect, the probiotics need to survive during shelf-life and transit through the high acidic conditions of the stomach and bile salts in the small intestine. Herein, LP was firstly encapsulated in a layer-by-layer approach using chitosan (CS) and sodium phytate (SP). After digestion in simulated gastrointestinal fluid (SGF) for 120 min and 4% bile salts for 3 h, plain-LP exhibited a 7.40 and 6.09 colony forming units/ml (cfu/ml) reduction. Interestingly, two layer coated LP ((CS/SP)2-LP) exhibited less death, which reduced 4.34 and 2.33 log cfu/ml, respectively. Specially, (CS/SP)2-LP also showed a higher survival rate compared to plain-LP in heat treatment experiments, especially 65 °C. In conclusion, layer-by-layer encapsulation of LP has great potential for the protection and delivery of probiotics in food and nutraceutical products.