INFLUENCE OF MICROENCAPSULATION OF INDIGENOUS PROBIOTIC LACTOBACILLUS PLANTARUM ON BACTERIAL SURVIVAL IN SIMULATED GASTROINTESTINAL CONDITIONS

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KAZEMI GORAJI M.; ABBASI H.; ROOZBEH NASIRAII L.; MILANI E.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:24 | Issue:3 Page(s): 463-472

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Information Journal Paper

Title

INFLUENCE OF MICROENCAPSULATION OF INDIGENOUS PROBIOTIC LACTOBACILLUS PLANTARUM ON BACTERIAL SURVIVAL IN SIMULATED GASTROINTESTINAL CONDITIONS

Author(s)

KAZEMI GORAJI M. | ABBASI H. | ROOZBEH NASIRAII L. | MILANI E. | Issue Writer Certificate

Keywords

NATIVE BACTERIAQ2

MICROENCAPSULATIONQ2

SIMULATED GASTROINTESTINAL CONDITIONSQ2

SEMQ2

Abstract

During the last two decades, too many studies have been assigned to lactic acid bacteria (LAB) detection and identification of native strains of LAB. The aim of this study was to examine the efficacy of capsulation to carry native LAB, Lactobacillus plantarum (KC355240), and bacteria survival in SIMULATED GASTROINTESTINAL CONDITIONS. The native Lactobacillus plantarum was activated and microencapsulated using calcium alginate, and then the size and morphology of the particles was determined. Then the ability of probiotic bacteria survival through passing the SIMULATED GASTROINTESTINAL CONDITIONS (pH=2 pepsin and pH=7.4 bile salt solution) was investigated. Morphology of the beads using SEM showed globular capsules and this indicating positive effect of alginate in order to form a steady wall for these bacteria. In addition, improving survival ability of bacteria through passing gastrointestinal system simulation indicated appropriate substance of calcium alginate to microencapsulating. The results indicate that this method of MICROENCAPSULATION lead to generate the same, regular and spherical beads with diameter less than 100 micrometers and also microencapsulating with calcium alginate will improve survival of Lactobacillus plantarum bacteria through passing digestive system in about four logarithmic cycles.

Cites

INVESTIGATION OF MULTILAYER ENCAPSULATION BY METHOD OF EXTERNAL GELATION ON THE SURVIVAL OF PROBIOTIC BACTERIA UNDERGOING ORANGE JUICE PASTEURIZATION

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APA: Copy

KAZEMI GORAJI, M., ABBASI, H., ROOZBEH NASIRAII, L., & MILANI, E.. (2014). INFLUENCE OF MICROENCAPSULATION OF INDIGENOUS PROBIOTIC LACTOBACILLUS PLANTARUM ON BACTERIAL SURVIVAL IN SIMULATED GASTROINTESTINAL CONDITIONS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(3), 463-472. SID. https://sid.ir/paper/148621/en

Vancouver: Copy

KAZEMI GORAJI M., ABBASI H., ROOZBEH NASIRAII L., MILANI E.. INFLUENCE OF MICROENCAPSULATION OF INDIGENOUS PROBIOTIC LACTOBACILLUS PLANTARUM ON BACTERIAL SURVIVAL IN SIMULATED GASTROINTESTINAL CONDITIONS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(3):463-472. Available from: https://sid.ir/paper/148621/en

IEEE: Copy

M. KAZEMI GORAJI, H. ABBASI, L. ROOZBEH NASIRAII, and E. MILANI, “INFLUENCE OF MICROENCAPSULATION OF INDIGENOUS PROBIOTIC LACTOBACILLUS PLANTARUM ON BACTERIAL SURVIVAL IN SIMULATED GASTROINTESTINAL CONDITIONS,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 3, pp. 463–472, 2014, [Online]. Available: https://sid.ir/paper/148621/en

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