Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions

被引：122
作者：
Nazzaro, Filomena [1 ]
Fratianni, Florinda [1 ]
Coppola, Raffaele [1 ]
Sada, Alfonso [1 ]
Orlando, Pierangelo [2 ]
机构：
[1] ISA CNR, Ist Sci Alimentaz, I-83100 Avellino, Italy
[2] IBP CNR, Ist Biochim Proteine, I-80124 Naples, Italy
来源：
JOURNAL OF FUNCTIONAL FOODS | 2009年 / 1卷 / 03期
关键词：
Alginate; Immobilization; Prebiotics; Probiotics; Vegetable juice; PROBIOTIC BACTERIA; MICROENCAPSULATION; VIABILITY; STARCH; ACID;
D O I：
10.1016/j.jff.2009.02.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Lactobacillus acidophilus was encapsulated in alginate-inulin-xanthan gum and its ability to grow in carrot juice and survive 8 weeks of storage at 4 degrees C and subsequent exposure to artificial gastrointestinal conditions were assessed. Encapsulation significantly enhanced cell viability after fermentation and storage (6 x 10(12) and 4 x 10(10) cells/ml versus 4 x 10(10) and 2 x 10(8) for free cells, respectively). Encapsulation protected L. acidophilus from exposure to simulated gastric conditions; minor alterations in viability and the protein profile occurred after incubation in pancreatic juice. For free cells, viability decreased significantly and the expression of numerous proteins was lost after incubation in gastric and pancreatic juice. Thus, encapsulation preserved probiotic bacterial viability and activity; the addition of inulin as a prebiotic component could enhance the functional properties of food products containing this formulation. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：319 / 323
页数：5
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