Encapsulation and evaluation of probiotic bacteria survival in simulated gastrointestinal conditions

摘要

Probiotics are microorganisms that are believed to provide health benefits when consumed. Oneof the most important aspects of probiotics conspumption is their survival in acid enviornment ofstomach and other parts of gastrointestinal tract, to preserve bacteria viability and activity.Microcapsulating techniques are widely applied to improve probiotics tolerance on harmful factors,alginate is most frequently used as a matrix, but application of pure alginate do not effectively protectcells, thus modification by additives is required.The present study focused on enhance the survival of Lactobacillus rhamnosus GG cells in low pHvalue in simulated gastrointestinal conditions by encapsulation of bacteria into hydrophobic/alginatebeads. Cococa butter was used as hydrophobic agent for modification of alginate beads. Extrusion andco-extrusion immobilisation methods were compared, and mechanical quality of modified andunmodified beads was determined after incubation in low pH MRS medium.The results of the study proved that cocoa butter as an additive for aliginate beads acts as protectiveagent on L. rhamnosus cells in acidic conditions in simulated gastrointestinal tract and improved themechanical properties of the beads after their storage in MRS containing HCl.