Microencapsulation of <i>Lactobacillus plantarum</i> with enzymatic hydrolysate of soybean protein isolate for improved acid resistance and gastrointestinal survival <i>in vitro</i>-Reference-Cited by-同舟云学术

Microencapsulation of Lactobacillus plantarum with enzymatic hydrolysate of soybean protein isolate for improved acid resistance and gastrointestinal survival in vitro

Published:2022-06-21 Issue:7 Volume:18 Page:499-511
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Song Shijia¹,Cui Yaoming¹,Ji Xuyang¹,Gao Feng¹,Zhu Hao¹,Zhu Jinfeng¹,Liu Xinyu¹,Guan Junjun¹^ORCID

Affiliation:

1. College of Biological Engineering, Henan University of Technology , No.100 Lianhua street , Zhengzhou , 450001 , China

Abstract

Abstract This study aimed to improve the acid resistance effect of Lactobacillus plantarum through microencapsulation with enzymatic hydrolysate of soybean protein isolate (EHSPI) and modified phospholipid. Response surface methodology was adopted to establish the optimal microencapsulation technology of L. plantarum, while coating characters were evaluated. Through response surface methodology, the optimal conditions were obtained as follows based on microencapsulation efficiency: the ratio of bacteria/EHSPI 1:1.83, EHSPI content 4.01%, modified phospholipid content 11.41%. The results of digestion in vitro showed that after passing through the simulated gastric fluid (SGF), the L. plantarum was released and reached 3.55 × 108 CFU/mL in the simulated intestinal fluid. Meanwhile, the surviving bacteria number of control significantly decreased to 2.63 × 104 CFU/mL (P < 0.05) at 120 min in SGF. In sum, the acid resistance and survival of L. plantarum were improved in SGF in vitro, through the microencapsulation technology based on EHSPI.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2021-0374/pdf

Reference48 articles.

1. Coghetto, CC, Vasconcelos, CB, Brinques, GB, Ayub, MA. Lactobacillus plantarum BL011 cultivation in industrial isolated soybean protein acid residue. Braz J Microbiol 2016;47:941–8. https://doi.org/10.1016/j.bjm.2016.06.003.

2. Garbetta, A, D’Antuono, I, Sist, A, Minervini, F, Cardinali, A, Lavermicocca, P. Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMGP-22043 and of digestion process on polyphenols and antioxidant activity. J Funct Foods 2018;45:523–9. https://doi.org/10.1016/j.jff.2018.02.020.

3. Priya, AJ, Vijayalakshmi, SP, Raichui, AM. Enhanced survival of probiotic Lactobacillus acidophilus by encapsulation with nanostructured polyelectrolyte layers through layer-by-layer approach. J Agric Food Chem 2011;59:11838–45. https://doi.org/10.1021/jf203378s.

4. Yeung, TW, Ucok, EF, Tiani, KA, McClements, DJ, Sela, DA. Microencapsulation in alginate and chitosan microgels to enhance viability of Bifidobacterium longum for oral delivery. Front Microbiol 2016;7:494. https://doi.org/10.3389/fmicb.2016.00494.

5. Da Silva, TM, Lopes, EJ, Codevilla, CF, Cichoski, AJ, De Moraes Flores, ÉM, Mott, MH, et al.. Development and characterization of microcapsules containing Bifidobacterium Bb-12 produced by complex coacervation followed by freeze drying. LWT 2018;90:412–7. https://doi.org/10.1016/j.lwt.2017.12.057.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Role of microencapsulated Lactobacillus plantarum in alleviating intestinal inflammatory damage through promoting epithelial proliferation and differentiation in layer chicks;Frontiers in Microbiology;2023-11-20

2. The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation;Critical Reviews in Food Science and Nutrition;2022-09-28