Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalli
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Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch Suppasin Thangrongthong1 • Narathip Puttarat1 • Boonyarut Ladda1 • Teerarat Itthisoponkul2 • Wichchunee Pinket3 • Kittiwut Kasemwong3 • Malai Taweechotipatr1
Received: 10 January 2020 / Revised: 21 July 2020 / Accepted: 18 August 2020 / Published online: 9 October 2020 The Korean Society of Food Science and Technology 2020
Abstract Microencapsulation technology can be used to improve the probiotic viability under stress condition in the human gastrointestinal tract and during storage. The purpose of this study was to evaluate the protective effect of encapsulation materials on the survival of GABA-producing probiotics using alginate containing cassava starch nanocrystals under simulated gastrointestinal conditions and shelf storage. Lactobacillus brevis ST-69, GABAproducing probiotic strain, was isolated from kimchi and & Malai Taweechotipatr [email protected] Suppasin Thangrongthong [email protected] Narathip Puttarat [email protected] Boonyarut Ladda [email protected] Teerarat Itthisoponkul [email protected] Wichchunee Pinket [email protected] Kittiwut Kasemwong [email protected] 1
Department of Microbiology, Faculty of Medicine, Srinakharinwirot University, 114 Sukhumvit 23, Wattana District, Bangkok 10110, Thailand
2
Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, 63 Village No.7, Khlong 16 Road, Ongkharak, Nakornnayok 26120, Thailand
3
National Science and Technology Development Agency, National Nanotechnology Center, NANOTEC Research Unit, 130 Thailand Science Park, Paholyothin Road, Khlong Luang, Pathumthani 12120, Thailand
encapsulated using emulsion technique. The GABA activity, encapsulation efficiency, morphology, probiotic viability were evaluated. The encapsulation efficiency using emulsion technique was 89.72%. Probiotic encapsulated in alginate-nanocrystalline starch gel capsules showed high survival rate at 94.97% of probiotic cells under simulated gastrointestinal conditions and during long-life storage at 4 C compared to free cells. Results showed that for improving the viability of probiotics against gastrointestinal and storage conditions, complex materials with nanocrystalline starch might be a better encapsulating matrix for the preparation of gel capsules. Keywords Lactobacillus brevis Gamma aminobutyric acid Microencapsulation Alginate Nanocrystalline starch
Introduction Probiotics are defined as ‘‘Live microorganisms which when administered in adequate amounts confer a health benefit on the host’’ (FAO/WHO, 2002). Several probiotic lactic acid bacteria (LAB) strains are well-known source of food supplement in addition to gamma-aminobutyric acid (GABA) production, which exerts health effects. GABAproducing probiotic LAB strains have been isolated from the traditional fermented foods and beverages (Dhakal et al., 2012; Kook and Cho,
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