Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage

Probiotics are increasingly recognized for their cholesterol removal ability. Their vulnerability to harsh environmental factors during gastrointestinal transit and industrial processing remains a major challenge. This study addressed these issues by immobilizing Lactobacillus plantarum LAB12 within...

Full description

Bibliographic Details
Published in:Journal of Food Process Engineering
Main Author: Fareez I.M.; Lim S.M.; Lim F.T.; Mishra R.K.; Ramasamy K.
Format: Article
Language:English
Published: Blackwell Publishing Inc. 2017
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-84979529803&doi=10.1111%2fjfpe.12458&partnerID=40&md5=08790f732a234d9032247f74128debf9
id 2-s2.0-84979529803
spelling 2-s2.0-84979529803
Fareez I.M.; Lim S.M.; Lim F.T.; Mishra R.K.; Ramasamy K.
Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage
2017
Journal of Food Process Engineering
40
3
10.1111/jfpe.12458
https://www.scopus.com/inward/record.uri?eid=2-s2.0-84979529803&doi=10.1111%2fjfpe.12458&partnerID=40&md5=08790f732a234d9032247f74128debf9
Probiotics are increasingly recognized for their cholesterol removal ability. Their vulnerability to harsh environmental factors during gastrointestinal transit and industrial processing remains a major challenge. This study addressed these issues by immobilizing Lactobacillus plantarum LAB12 within polymeric matrix comprised of sodium alginate (NaAlg), xanthan gum (XG) and chitosan (Ch) coating, with supplementation of β-cyclodextrin (β-CD), another potential cholesterol reducing agent. LAB12 encapsulated in Alg-XG-β-CD-Ch exhibited excellent survivability (∼95%) at pH 1.8 with facilitated release (>9 log CFU/g) at pH 6.8. While minimizing the loss of viable microencapsulated LAB12 at 75 and 90°C, the microcapsules yielded viable counts >7 log CFU/g over a 4-week storage at 4°C. Cholesterol lowering effects of β-CD supplemented beads and LAB12 against total cholesterol from egg yolk were also studied. These findings implied the potential use of Alg-XG-β-CD-Ch as protective micro-transport for probiotics and additional means of cholesterol reduction. Practical Applications: The Alg-XG-β-CD-Ch beads yielded in this study exhibited characteristics of an ideal probiotic vehicle whereby they enhanced protection of free lactic acid bacteria (LAB) against harsh environments, facilitated targeted-cell release and conferred health benefits to the host upon consumption. The technical applications of this formulation include its use as heat- and pH-stable polymeric beads that carry L. plantarum LAB12 (the LAB model). The beads are acid tolerant (pH 1.8) under gastric conditions with the capability of targeted release at the large intestine (pH 6.8). In addition, it is also heat resistant, enabling microorganisms to survive at high temperature of up to 90°C (essential during product manufacturing). The bound β-CD within the formulation is also able to enhance the cholesterol reducing ability of the LAB. Alg-XG-β-CD-Ch have successfully widen the applications of probiotics especially in health, food and agro industries. © 2016 Wiley Periodicals, Inc.
Blackwell Publishing Inc.
1458876
English
Article

author Fareez I.M.; Lim S.M.; Lim F.T.; Mishra R.K.; Ramasamy K.
spellingShingle Fareez I.M.; Lim S.M.; Lim F.T.; Mishra R.K.; Ramasamy K.
Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage
author_facet Fareez I.M.; Lim S.M.; Lim F.T.; Mishra R.K.; Ramasamy K.
author_sort Fareez I.M.; Lim S.M.; Lim F.T.; Mishra R.K.; Ramasamy K.
title Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage
title_short Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage
title_full Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage
title_fullStr Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage
title_full_unstemmed Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage
title_sort Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage
publishDate 2017
container_title Journal of Food Process Engineering
container_volume 40
container_issue 3
doi_str_mv 10.1111/jfpe.12458
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-84979529803&doi=10.1111%2fjfpe.12458&partnerID=40&md5=08790f732a234d9032247f74128debf9
description Probiotics are increasingly recognized for their cholesterol removal ability. Their vulnerability to harsh environmental factors during gastrointestinal transit and industrial processing remains a major challenge. This study addressed these issues by immobilizing Lactobacillus plantarum LAB12 within polymeric matrix comprised of sodium alginate (NaAlg), xanthan gum (XG) and chitosan (Ch) coating, with supplementation of β-cyclodextrin (β-CD), another potential cholesterol reducing agent. LAB12 encapsulated in Alg-XG-β-CD-Ch exhibited excellent survivability (∼95%) at pH 1.8 with facilitated release (>9 log CFU/g) at pH 6.8. While minimizing the loss of viable microencapsulated LAB12 at 75 and 90°C, the microcapsules yielded viable counts >7 log CFU/g over a 4-week storage at 4°C. Cholesterol lowering effects of β-CD supplemented beads and LAB12 against total cholesterol from egg yolk were also studied. These findings implied the potential use of Alg-XG-β-CD-Ch as protective micro-transport for probiotics and additional means of cholesterol reduction. Practical Applications: The Alg-XG-β-CD-Ch beads yielded in this study exhibited characteristics of an ideal probiotic vehicle whereby they enhanced protection of free lactic acid bacteria (LAB) against harsh environments, facilitated targeted-cell release and conferred health benefits to the host upon consumption. The technical applications of this formulation include its use as heat- and pH-stable polymeric beads that carry L. plantarum LAB12 (the LAB model). The beads are acid tolerant (pH 1.8) under gastric conditions with the capability of targeted release at the large intestine (pH 6.8). In addition, it is also heat resistant, enabling microorganisms to survive at high temperature of up to 90°C (essential during product manufacturing). The bound β-CD within the formulation is also able to enhance the cholesterol reducing ability of the LAB. Alg-XG-β-CD-Ch have successfully widen the applications of probiotics especially in health, food and agro industries. © 2016 Wiley Periodicals, Inc.
publisher Blackwell Publishing Inc.
issn 1458876
language English
format Article
accesstype
record_format scopus
collection Scopus
_version_ 1809678160826990592