Comparative survival of exopolysaccharide encapsulated Lactobacillus plantarum and Pediococcus pentosaceus in simulated
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ORIGINAL PAPER
Comparative survival of exopolysaccharide encapsulated Lactobacillus plantarum and Pediococcus pentosaceus in simulated gastrointenstinal conditions and storage time Abbas Abedfar1 · Marzieh Hosseininezhad1 · Alireza Sadeghi2 · Mojtaba Raeisi3 Received: 18 March 2020 / Accepted: 14 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The objective of the present study was to evaluate the effect of microbial exopolysaccharide (EPS) encapsulation of lactic acid bacteria on enhancing their viability during exposure to the simulated conditions of the gasterointestinal tract. Lactobacillus plantarum (NR_104573.1) and Pediococcus pentosaceus (NR_042058.1) isolated from wheat bran sourdough were encapsulated by spray-drying with various ratios of EPS, whey protein concentrate, carboxymethyl cellulose and pectin. The viability, kinetics and survival under stress conditions were compared between the samples after 120 min of incubation and over 28 days of storage. HPLC was used for compositional assessment in terms of monosaccharide constituents, revealing that glucose, arabinose and xylose were the major components of the EPS produced by L. plantarum and P. pentosaceus. ANOVA demonstrated a significantly reduced logarithmic cycle of bacterial population in the control samples and free cells compared to the encapsulated L. plantarum and P. pentosaceus after 2 h in simulated gastric fluid conditions and bile salt solution. Encapsulation yields in the presence of WPC, CMC and pectin with and without EPS were about 85 and 80% for L. plantarum, and it was 81 and 75% for P. pentosaceus, respectively. Also, the viability number of L. plantarum and P. pentosaceus free cells decreased over 28 days of storage from 12.41 to 7.28 and 12.11 to 6.96 log Cfu/mL, respectively. Finally, by assessing the kinetics of the bacteria with three mathematical models, the Ritger–Peppas kinetics model was found to be a suitable correlation model for the data. Keywords Encapsulation matrix · EPS · Spray-drying · Viability · Kinetics · Storage stability
Introduction A number of probiotic bacteria have the capability of producing extracellular biopolymers known as microbial exopolysaccharides (EPSs) [1, 2]. EPSs are functional compounds produced during the growth of bacteria, with potential functions of thickening, gel production, hygroscopy, encapsulation and emulsifier stabilization [3, 4]. Probiotic * Marzieh Hosseininezhad [email protected] 1
Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Km 12, Mashhad‑Quchan Highway, Mashhad, Iran
2
Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3
Department of Public Health, Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
bacteria can be attributed to the production of EPSs, which improve the balance of gastrointestinal microorganisms, inhibit pathogen growth and prevent d
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