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Lactobacillus acidophilus NCFM preservation through entrapment in soy protein isolate: Persian gum complex coacervates under gastrointestinal conditions in vitro | ||
| Iran Agricultural Research | ||
| مقاله 7، دوره 42، شماره 2، بهمن 2023، صفحه 59-64 اصل مقاله (298.5 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22099/iar.2024.49664.1574 | ||
| نویسندگان | ||
| Armin Mirzapour-Kouhdasht* 1؛ Hadi Hashemi2؛ Razie Nemati2؛ Marzieh Zare2؛ Marziyeh Moosavi Nasab2؛ Fatemeh Ghiasi2؛ Jong-Bang Eun3؛ Mohammad Hashem Hosseini2 | ||
| 1Department of Chemical Sciences, SSPC, Science Foundation Ireland Research Centre for Pharmaceuticals, Bernal Institute, University of Limerick, Castletroy, Limerick, V94 T9PX, Ireland. | ||
| 2Department of Food Science and Technology, School of Agriculture, Shiraz University, I. R. Shiraz, Iran | ||
| 3Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, Republic of Korea & Department of Food Science and Technology, Chonnam National University, Gwangju, Republic of Korea | ||
| چکیده | ||
| Probiotics depend on efficient safeguarding during their journey through the gastrointestinal tract, with robust mechanisms guaranteeing their viability and ensuring their beneficial impact once they reach the gut environment. Since the activity and viability of probiotic bacteria are important through gastrointestinal and colonizing conditions, Lactobacillus acidophilus NCFM was entrapped in Persian gum (PG) and soy protein isolate (SPI) complex coacervate (CC) to protect and transport them in the gastrointestinal environment. The microorganisms loaded into microcapsules with a SPI: PG ratio of 2:1, were generated with a high encapsulation efficiency of 93.80% using complex coacervation. The study delved into the survival rates of both free and encapsulated cells, as well as their release patterns in simulated gastric and intestinal juices across varied pH levels (1.2, 4, and 7.5), alongside the presence of respective digestive enzymes (pepsin and pancreatin). Results showed that the release rate of bacteria from the capsule was 96.66% after 24 hours. The number of free and encapsulated cells was reduced by 4.03 Log CFU/mL and 2.43 Log CFU/mL in SGJ (pH 1.2), respectively. The findings underscore that the PG-SPI complex coacervate exhibits substantial protection effects against Lactobacillus acidophilus. | ||
| کلیدواژهها | ||
| Complex coacervation؛ Gastrointestinal environment Lactobacillus acidophilus؛ Persian gum؛ Soy protein isolate | ||
| مراجع | ||
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