Journal article
Entrapment in food-grade transglutaminase cross-linked gelatin-maltodextrin microspheres protects Lactobacillus spp. during exposure to simulated gastro-intestinal juices
Department of Process Engineering and Applied Science, Dalhousie University, 1360 Barrington Street, Halifax, Nova Scotia B3H 4R2, Canada; School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue Muang, Nakhon Ratchasima 3000, Thailand. Electronic address: siriwan_n@sut.ac.th.1
School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue Muang, Nakhon Ratchasima 3000, Thailand. Electronic address: ratchadaporn.oonsivilai@gmail.com.2
School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue Muang, Nakhon Ratchasima 3000, Thailand. Electronic address: Nantakon@sut.ac.th.3
Department of Process Engineering and Applied Science, Dalhousie University, 1360 Barrington Street, Halifax, Nova Scotia B3H 4R2, Canada. Electronic address: litr@food.dtu.dk.4
Dietary intake of probiotic bacteria has been shown to impart health effects, however, maintaining viable cells in foods and during passage of the adverse conditions in the upper gastro-intestinal tract is often a problem. The objective of this research was to develop and characterize novel food-grade phase-separated gelatin-maltodextrin (G-MD) microspheres, where the gelatin was cross-linked with transglutaminase (TGase), to determine if encapsulated probiotic lactic acid bacteria were protected during exposure to simulated upper gastro-intestinal tract conditions.
The stability, size, structure and protective ability of G-MD microspheres as a function of different TGase concentrations and gelatin bloom strengths were tested. The G-MD microspheres made with gelatin A 300 bloom and a TGase concentration of 10U/g prevented pepsin-induced degradation of the microspheres in simulated gastric juice (pH2.0, 2h, 37°C), resulting in significantly (p<0.05) higher numbers of survivors due to the buffering effect of intact microspheres (average diameter 46μm).
After sequential incubation in simulated gastric (1h) and intestinal juices (pH7.4, 4h, 37°C), survivor levels of each of the three encapsulated Lactobacillus sp. (3C2-10, 21C2-10 and 21C2-12) were reduced by 0.2-1log(CFU/g) as compared to 3-4log(CFU/g) for the free non-encapsulated cells. This study presents a new protein based microencapsulation method, which using all food-grade ingredients protects probiotic lactic acid bacteria during exposure to adverse environmental conditions.
| Language: | English |
|---|---|
| Year: | 2016 |
| Pages: | 191-199 |
| ISSN: | 18737145 and 09639969 |
| Types: | Journal article |
| DOI: | 10.1016/j.foodres.2016.04.041 |
