Survival of Four Probiotic Strains in Acid, Bile Salt and After Spray Drying
The objective of the study was to select the survival of
probiotic strains when exposed to acidic and bile salts condition. Four
probiotic strains Lactobacillus casei subsp. rhamnosus TISTR 047,
Lactobacillus casei TISTR 1500, Lactobacillus acidophilus TISTR
1338 and Lactobacillus plantarum TISTR 1465 were cultured in
MRS broth and incubated at 35ºC for 15 hours before being inoculated
into acidic condition 5 M HCl, pH 2 for 2 hours and bile salt 0.3%,
pH 5.8 for 8 hour. The survived probiotics were counted in MRS agar.
Among four stains, Lactobacillus casei subsp. rhamnosus TISTR 047
was the highest tolerance specie. Lactobacillus casei subsp.
rhamnosus TISTR 047 reduced 6.74±0.07 log CFU/ml after growing
in acid and 5.52±0.05 log CFU/ml after growing in bile salt. Then,
double emulsion of microorganisms was chosen to encapsulate before
spray drying. Spray drying was done with the inlet temperature 170ºC
and outlet temperature 80ºC. The results showed that the survival of
encapsulated Lactobacillus casei subsp. rhamnosus TISTR 047 after
spray drying decreased from 9.63 ± 0.32 to 8.31 ± 0.11 log CFU/ml
comparing with non-encapsulated, 9.63 ± 0.32 to 4.06 ± 0.08 log
CFU/ml. Therefore, Lactobacillus casei subsp. rhamnosus TISTR 047
would be able to survive in gastrointestinal and spray drying condition.
[1] G. Veereman-Wauters, “Application of prebiotics in infant foods,” The
British Journal of Nutrition, vol. 93, pp. S57-S60, 2005.
[2] H. Parracho, A. McCartney, and G. R. Gibson, “Probiotics and prebiotics
in infant nutrition,” The Proceedings of the Nutrition Society, Vol. 66, pp.
405-411, 2007.
[3] J.M. Moreno Villares, “Prebiotics in infant formulars risks and benefits,”
Bioactive Food In Promoting Health: Probiotics and Prebiotics, Vol. 81,
pp. 17-129, 2010.
[4] M. B. Roberfroid, “Prebiotics and probiotics: are they functional food,”
The American Journal of Clinical Nutrition, vol. 71, pp. 1682S-1687S,
2013.
[5] P. Capela, T. K. C. Hay, and N. P. Shah, “Effect of cryoprotectants,
prebiotics and microencapsulation on survival of probiotic organisms in
yoghurt and freeze-dried yoghurt,” Food Research International, Vol. 39,
pp. 203-211, 2006.
[6] V. Manojlovic, V. A. Nedovic, K. Kailasapathy, and N. J. Zuidam,
“Encapsulation of probiotics for use in food products. In: N. J. a. V.
Nedovic. Ed. , Encapsulation Technologies for Active Food Ingredients
and Food Processing. Springer, New York, pp. 269-302, 2010.
[7] R. R. Mokarram, S.A. Mortazavi, M.B.H. Naiafi and N.F. Shabidi, “The
influence of multi stage alginate coating on survivability of potential
probiotic bacteria in simulated gastric and intestinal juice,” Food
Research International, Vol. 42, pp. 1040-1045, 2009.
[8] T. Heidebach, P. FÖrst, and U. Kulozik, “Microencapsulation of probiotic
cells by means of rennet-gelation of milk proteins,” Food Hydrocolloids,
vol. 23, no. 7, pp. 1670–1677. 2009.
[9] M. Papagianni, and S. Anastasiadou, “Encapsulation of Pediococcus
acidilactici cells in corn and olive oil microcapsules emulsified by
peptides and stabilized with xanthan in oil-in-water emulsion: Studies on
cell viability under gastro-intestinal simulating conditions,” Enzyme and
Microbial Technology, Vol. 45, pp. 514-522, 2009.
[10] M. R. Gismondo, L. Drago, and A. Lombardi, “Review of probiotics
available to modify gastrointestinal flora,” International Journal of
Antimicrobial Agents, Vol. 12, pp. 287-292, 1999.
[11] C. P. Tseng, and T. J. Montville, “Metabolic regulation of end product
distribution in lactobacilli: Causes and consequences,” Biotechnology
Progress, Vol. 9, no. 2, pp. 113-121, 1993.
[12] T. Heidebach, P. FÖrst, and U. Kulozik, “Influence of casein-based
microencapsulation on freeze-drying and stroge of probiotic cells,”
Journal of Food Engineering, Vol. 98, no. 3, pp. 309-316, 2010.
[13] G. B. Brinques, and M. A. Z. Ayub, “Effect of microencapsulation on
survival of Lactobacillus plantarum in simulated gastrointestinal
conditions, refrigeration, and yogurt,” Journal of Food Engineering, vol.
103, pp. 123-128, 2011.
[14] C. P. Champagne and P. Fustier, “Microencapsulation for the improved
delivery of bioactive compounds into foods,” Current Opinion in
Biotechnology, vol. 18, pp. 184 –190, 2007.
[15] M. Borgogna, B. Bellich, L. Zorzin, R. Lapasin, and A. Cesàro, “Food
microencapsulation of bioactive compounds: Rheological and thermal
characterization of non-conventional gelling system,” Food Chemistry,
Vol. 122, pp. 416-423, 2010.
[16] A. Sohail, M. S. Turner, A. Coombes, T. Bostrom, and B. Bhandari,
“Survivability of probiotics encapsulated in alginate gel microbeads using
a novel impinging aerosols method,” International Journal of Food
Microbiology, Vol. 145, pp. 162-168, 2011.
[17] W. K. Ding and N. P. Shah, “Effect of Various Encapsulating Materials
on the stability of probiotic bacteria,” Journal of Food Science, vol 74, pp.
M100-M107, 2009.
[18] G. E. Gardiner, E. O’Sullivan, J. Kelly, M. A. Auty, G. F. Fitzgerald, and
J. K. Collins, “Comparative survival rates of human derived probiotic
Lactobacillus paracasei and L. salivarius strains during heat treatment
and spray-drying,” Applied and Environmental Microbiology, vol. 66,
pp. 2605–2612, 2000.
[19] E. Ananta, M. Volkert, and D. Knorr, “Cellular injuries and storage
stability of spray-dried Lactobacillus rhamnosus GG,” International
Dairy Journal, vol 15, pp. 399-409, 2005.
[20] S. L. Liew, A. B. Ariff, T. A. R. Raha, and Y. W. Hoa, “Optimization of
composition for the production of a probiotic microorganism,
Lactobacillus rhamnosus, using response surface methodology,” Journal
of Food Microbiology, Vol. 102, pp. 137-142, 2005.
[21] M. van de Guchte, P. Serror, C. Chervaux, T. Smokvina, S. D. Ehrlich,
and E. Maguin, “Stress responses in lactic acid bacteria,” Antonie Van
Leeuwenhoek, vol 82, pp. 187–216, 2002.
[22] C. A. Morgan, N. Herman, P. A. White, and G. Vesey, “Preservation of
microorganisms by drying: A review,” Journal of Microbiological
Methods, vol. 66, pp. 183–193, 2006.
[23] X. C. Meng, C. Stanton, G. F. Fitzgerald, C. Daly, and R. P. Ross,
“Anhydrobiotics: The challenges of drying probiotic cultures,” Food
Chemistry, vol. 106. pp. 1406–1416, 2008.
[24] W. F. Tee, R. Nazaruddin, YN. Tan, and M.K. Ayob, “Effects of
encapsulation on the viability of potential probiotic Lactobacillus
plantarum exposed to high acidity condition and presence of bile salts,”
Food Science and Technology International, vol. 0, no. 0, pp. 1-6, 2014.
[25] X. Y. Li, X. G. Chen, Z. W. Sun, H. J. Park, and D. Cha, “Preparation of
alginate/chitosan/carboxymethyl chitosan complex microcapsules and
application in Lactobacillus casei ATCC 393,” Carbohydrate Polymers,
vol. 83, pp. 1479-1485, 2011.
[26] D. J. Pimentel-González, R. G. Campos-Montiel, C. Lobato-Calleros, R.
Pedroza-Islas, and E. J. Vernon-Carter, “Encapsulationof Lactobacillus
rhamnosus in double emulsions formulated withsweet whey as emulsifier
and survival in simulated gastrointestinal conditions,” Food Research
International, vol. 42, pp. 292–297,2009.
[27] D. W. Olson and K. J. Aryana, “An excessively high Lactobacillus
acidophilus inoculation level in yogurt lowers product quality during
storage,” Lebensmittel Wissenschaft und Technologie, vol. 41, pp.
911-918, 2008.
[1] G. Veereman-Wauters, “Application of prebiotics in infant foods,” The
British Journal of Nutrition, vol. 93, pp. S57-S60, 2005.
[2] H. Parracho, A. McCartney, and G. R. Gibson, “Probiotics and prebiotics
in infant nutrition,” The Proceedings of the Nutrition Society, Vol. 66, pp.
405-411, 2007.
[3] J.M. Moreno Villares, “Prebiotics in infant formulars risks and benefits,”
Bioactive Food In Promoting Health: Probiotics and Prebiotics, Vol. 81,
pp. 17-129, 2010.
[4] M. B. Roberfroid, “Prebiotics and probiotics: are they functional food,”
The American Journal of Clinical Nutrition, vol. 71, pp. 1682S-1687S,
2013.
[5] P. Capela, T. K. C. Hay, and N. P. Shah, “Effect of cryoprotectants,
prebiotics and microencapsulation on survival of probiotic organisms in
yoghurt and freeze-dried yoghurt,” Food Research International, Vol. 39,
pp. 203-211, 2006.
[6] V. Manojlovic, V. A. Nedovic, K. Kailasapathy, and N. J. Zuidam,
“Encapsulation of probiotics for use in food products. In: N. J. a. V.
Nedovic. Ed. , Encapsulation Technologies for Active Food Ingredients
and Food Processing. Springer, New York, pp. 269-302, 2010.
[7] R. R. Mokarram, S.A. Mortazavi, M.B.H. Naiafi and N.F. Shabidi, “The
influence of multi stage alginate coating on survivability of potential
probiotic bacteria in simulated gastric and intestinal juice,” Food
Research International, Vol. 42, pp. 1040-1045, 2009.
[8] T. Heidebach, P. FÖrst, and U. Kulozik, “Microencapsulation of probiotic
cells by means of rennet-gelation of milk proteins,” Food Hydrocolloids,
vol. 23, no. 7, pp. 1670–1677. 2009.
[9] M. Papagianni, and S. Anastasiadou, “Encapsulation of Pediococcus
acidilactici cells in corn and olive oil microcapsules emulsified by
peptides and stabilized with xanthan in oil-in-water emulsion: Studies on
cell viability under gastro-intestinal simulating conditions,” Enzyme and
Microbial Technology, Vol. 45, pp. 514-522, 2009.
[10] M. R. Gismondo, L. Drago, and A. Lombardi, “Review of probiotics
available to modify gastrointestinal flora,” International Journal of
Antimicrobial Agents, Vol. 12, pp. 287-292, 1999.
[11] C. P. Tseng, and T. J. Montville, “Metabolic regulation of end product
distribution in lactobacilli: Causes and consequences,” Biotechnology
Progress, Vol. 9, no. 2, pp. 113-121, 1993.
[12] T. Heidebach, P. FÖrst, and U. Kulozik, “Influence of casein-based
microencapsulation on freeze-drying and stroge of probiotic cells,”
Journal of Food Engineering, Vol. 98, no. 3, pp. 309-316, 2010.
[13] G. B. Brinques, and M. A. Z. Ayub, “Effect of microencapsulation on
survival of Lactobacillus plantarum in simulated gastrointestinal
conditions, refrigeration, and yogurt,” Journal of Food Engineering, vol.
103, pp. 123-128, 2011.
[14] C. P. Champagne and P. Fustier, “Microencapsulation for the improved
delivery of bioactive compounds into foods,” Current Opinion in
Biotechnology, vol. 18, pp. 184 –190, 2007.
[15] M. Borgogna, B. Bellich, L. Zorzin, R. Lapasin, and A. Cesàro, “Food
microencapsulation of bioactive compounds: Rheological and thermal
characterization of non-conventional gelling system,” Food Chemistry,
Vol. 122, pp. 416-423, 2010.
[16] A. Sohail, M. S. Turner, A. Coombes, T. Bostrom, and B. Bhandari,
“Survivability of probiotics encapsulated in alginate gel microbeads using
a novel impinging aerosols method,” International Journal of Food
Microbiology, Vol. 145, pp. 162-168, 2011.
[17] W. K. Ding and N. P. Shah, “Effect of Various Encapsulating Materials
on the stability of probiotic bacteria,” Journal of Food Science, vol 74, pp.
M100-M107, 2009.
[18] G. E. Gardiner, E. O’Sullivan, J. Kelly, M. A. Auty, G. F. Fitzgerald, and
J. K. Collins, “Comparative survival rates of human derived probiotic
Lactobacillus paracasei and L. salivarius strains during heat treatment
and spray-drying,” Applied and Environmental Microbiology, vol. 66,
pp. 2605–2612, 2000.
[19] E. Ananta, M. Volkert, and D. Knorr, “Cellular injuries and storage
stability of spray-dried Lactobacillus rhamnosus GG,” International
Dairy Journal, vol 15, pp. 399-409, 2005.
[20] S. L. Liew, A. B. Ariff, T. A. R. Raha, and Y. W. Hoa, “Optimization of
composition for the production of a probiotic microorganism,
Lactobacillus rhamnosus, using response surface methodology,” Journal
of Food Microbiology, Vol. 102, pp. 137-142, 2005.
[21] M. van de Guchte, P. Serror, C. Chervaux, T. Smokvina, S. D. Ehrlich,
and E. Maguin, “Stress responses in lactic acid bacteria,” Antonie Van
Leeuwenhoek, vol 82, pp. 187–216, 2002.
[22] C. A. Morgan, N. Herman, P. A. White, and G. Vesey, “Preservation of
microorganisms by drying: A review,” Journal of Microbiological
Methods, vol. 66, pp. 183–193, 2006.
[23] X. C. Meng, C. Stanton, G. F. Fitzgerald, C. Daly, and R. P. Ross,
“Anhydrobiotics: The challenges of drying probiotic cultures,” Food
Chemistry, vol. 106. pp. 1406–1416, 2008.
[24] W. F. Tee, R. Nazaruddin, YN. Tan, and M.K. Ayob, “Effects of
encapsulation on the viability of potential probiotic Lactobacillus
plantarum exposed to high acidity condition and presence of bile salts,”
Food Science and Technology International, vol. 0, no. 0, pp. 1-6, 2014.
[25] X. Y. Li, X. G. Chen, Z. W. Sun, H. J. Park, and D. Cha, “Preparation of
alginate/chitosan/carboxymethyl chitosan complex microcapsules and
application in Lactobacillus casei ATCC 393,” Carbohydrate Polymers,
vol. 83, pp. 1479-1485, 2011.
[26] D. J. Pimentel-González, R. G. Campos-Montiel, C. Lobato-Calleros, R.
Pedroza-Islas, and E. J. Vernon-Carter, “Encapsulationof Lactobacillus
rhamnosus in double emulsions formulated withsweet whey as emulsifier
and survival in simulated gastrointestinal conditions,” Food Research
International, vol. 42, pp. 292–297,2009.
[27] D. W. Olson and K. J. Aryana, “An excessively high Lactobacillus
acidophilus inoculation level in yogurt lowers product quality during
storage,” Lebensmittel Wissenschaft und Technologie, vol. 41, pp.
911-918, 2008.
@article{"International Journal of Biological, Life and Agricultural Sciences:68256", author = "Rawichar Chaipojjana and Suttipong Phosuksirikul and Arunsri Leejeerajumnean", title = "Survival of Four Probiotic Strains in Acid, Bile Salt and After Spray Drying", abstract = "The objective of the study was to select the survival of
probiotic strains when exposed to acidic and bile salts condition. Four
probiotic strains Lactobacillus casei subsp. rhamnosus TISTR 047,
Lactobacillus casei TISTR 1500, Lactobacillus acidophilus TISTR
1338 and Lactobacillus plantarum TISTR 1465 were cultured in
MRS broth and incubated at 35ºC for 15 hours before being inoculated
into acidic condition 5 M HCl, pH 2 for 2 hours and bile salt 0.3%,
pH 5.8 for 8 hour. The survived probiotics were counted in MRS agar.
Among four stains, Lactobacillus casei subsp. rhamnosus TISTR 047
was the highest tolerance specie. Lactobacillus casei subsp.
rhamnosus TISTR 047 reduced 6.74±0.07 log CFU/ml after growing
in acid and 5.52±0.05 log CFU/ml after growing in bile salt. Then,
double emulsion of microorganisms was chosen to encapsulate before
spray drying. Spray drying was done with the inlet temperature 170ºC
and outlet temperature 80ºC. The results showed that the survival of
encapsulated Lactobacillus casei subsp. rhamnosus TISTR 047 after
spray drying decreased from 9.63 ± 0.32 to 8.31 ± 0.11 log CFU/ml
comparing with non-encapsulated, 9.63 ± 0.32 to 4.06 ± 0.08 log
CFU/ml. Therefore, Lactobacillus casei subsp. rhamnosus TISTR 047
would be able to survive in gastrointestinal and spray drying condition.
", keywords = "Probiotic, acid, bile salt, spray drying.", volume = "8", number = "9", pages = "1060-4", }
