Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules
By D. Rodrigues, S. Sousa, Teresa A. P. Rocha-Santos, Joaquina Silva, J. S. Lobo, Paulo Costa, M. H. Amaral, M. Pintado, A. Gomes, F. Xavier Malcata and 1 more. 2011
105 citations recorded by the source corpus.
Abstract The survival rates of Lactobacilus acidophilus Ki, Lactobacillus paracasei L26 and Bifidobacterium animalis BB-12 were studied after whey protein microencapsulation via spray-drying, with or without l -cysteine-HCl, and storage up to 6 months at 5 °C and 22 °C, with variation in relative air humidity and oxygen levels. Lb. paracasei L26 was the least susceptible to storage conditions: above 10 6 cfu g −1 were recorded by 180 d at 22 °C, irrespective of relative humidity, and the presence/absence of oxygen and l -cysteine. Higher relative humidity, higher temperature and longer storage periods were deleterious to survival of both B. animalis BB-12 and Lb. acidophilus Ki; the effect of l -cysteine-HCl was dependent on the probiotic strain. The effect of overhead oxygen was not significant upon any probiotic strain studied. Whey protein microcapsules containing l -cysteine-HCl protected probiotic cultures from simulated gastrointestinal conditions.
Subfields: Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/efabc7c8ae1174f034a742f93d000074cbd874f7
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Citations in the corpus
- Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling (2012, background): “According to Rodrigues et al. (2011), high relative humidity, high temperature and longer storage periods were deleterious to the survival of probiotics.”
- Preparation and properties of milk proteins-based encapsulated probiotics: a review (2015, background): “Bifidobacterium breve entrapped in WP microcapsules showed significantly higher survival (+2.7 log cycles) than the free cells after sequential exposure to simulated gastric and intestinal environment (Picot and Lacroix 2004).”
- Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “The effect of carrier food matrix on in vitro gastrointestinal survival and adhesion ability of probiotic L. acidophilus LA-5, B. animalis subsp. lactis BB-12 and P. jensenii 702 were evaluated on dairy products [94].”
- Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability (2013, background): “They attributed this result to the high total solids in this matrix, including the fats and suggested that the fats had the ability to protect the probiotic cells. Hou, Lin, Wang, and Tzen (2003) encapsulated Lactobacillus delbrueckii ssp.”