Please use this identifier to cite or link to this item: http://dspace.ctu.edu.vn/jspui/handle/123456789/4348
Title: Use of whey protein for encapsulation and controlled release of probiotic bacteria from protein microencapsulate in ex vivo porcine gastrointestinal contents
Authors: Le, Nguyen Thi My
Nguyen, Van Hieu
Keywords: Protein capsules
Ex vivo porcine gastrointestinal contents
Lactobacillus fermentum 39-183
Probiotics
Issue Date: 2018
Series/Report no.: Vietnam Journal of Science and Technology;Vol.56(2) .- P.208-215
Abstract: The aim of this study was to evaluate the efficacy of whey protein isolate (WPI) as an encapsulation matrix for improvement of L.fermentum 39-183 viability to low pH and bile and releasing the encapsulated bacteria in ex vivo porcine gastrointestinal (GI) contents. 1g of protein microcalsules (≈ 10o CFU of L. fermentum 39-183 or E. coli GFP*) were incubated in ex vivo porcine GI contents (9 mL) under anaerobic conditions at 37oC. Results showed that there was higher than 86% cell survival for encapsulated L. fermentum 39-183 after 3 h incubation in pH 2.0, whereas free cell experienced complete viability loss. Encapsulated L. fermentum 39-783 showed only abour 0.86 log reduction for all bile salt levels tested (0.5 ÷ 2.0%), while 3.34 1og decrease of free cell after 6 h of incubation. There was almost a complete release (3.9 x 108CFU) of microencapsulated bacteria in the ileal contents within 2 h, while there was no significant release of encapsulated bacteria in the gastric contents even after 8 h of incubation. This study led to the development and design of a protein capsulation for reinforced probiotic protection during the stressful conditions of gastric and controlled release at a defined location.
URI: http://dspace.ctu.edu.vn/jspui/handle/123456789/4348
ISSN: 2525-2518
Appears in Collections:Vietnam journal of science and technology

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