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Enhanced viability of layer-by-layer encapsulated Lactobacillus pentosus using chitosan and sodium phytate

Author:
Wang, Mengwei, Yang, Jie, Li, Man, Wang, Yanfei, Wu, Hao, Xiong, Liu, Sun, Qingjie
Source:
Food chemistry 2019 v.285 pp. 260-265
ISSN:
0308-8146
Subject:
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
Abstract:
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.
Agid:
6299603