Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지
DOI QR코드

DOI QR Code

Enhancement of Viability of Weissella cibaria CMU by Low-Temperature Encapsulation

저온 캡슐화에 의한 Weissella cibaria CMU의 생존율 증진 효과

  • Lee, Da-Eon (Department of Food Science and Biotechnology, Sahmyook University) ;
  • Hwang, Hyo-Jeong (Biomaterials Research Institute, Sahmyook University) ;
  • Jo, Yu-Na (Department of Food Science and Biotechnology, Sahmyook University) ;
  • Jung, Tae-Hwan (Biomaterials Research Institute, Sahmyook University) ;
  • Han, Kyoung-Sik (Department of Food Science and Biotechnology, Sahmyook University)
  • 이다언 (삼육대학교 식품생명산업학과) ;
  • 황효정 (삼육대학교 바이오소재연구소) ;
  • 조유나 (삼육대학교 식품생명산업학과) ;
  • 정태환 (삼육대학교 바이오소재연구소) ;
  • 한경식 (삼육대학교 식품생명산업학과)
  • Received : 2018.09.18
  • Accepted : 2018.09.19
  • Published : 2018.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we aimed to investigate the effects of low-temperature encapsulation on the viability of Weissella cibaria CMU under harsh conditions and in freeze-dried foods during storage. The capsules were prepared by gelation of sodium caseinate at different concentrations (5%, 6%, 7%, and 8%) with a combination of 0.5% gellan gum and 2% $glucono-{\delta}-lactone$. The size distribution of the capsules was determined using a Mastersizer 3000 laser diffraction particle size analyzer. Scanning and transmission electron microscopy revealed that the capsule with 6% sodium caseinate had a smooth and rounded external surface, with reproducibility. The acid, bile, and heat tolerances of the encapsulated cells were significantly higher than those of the control under prolonged acid (5 h), bile (12 and 24 h), and heat (2 h) exposure, respectively. During storage for up to 6 months at $4^{\circ}C$ or $25^{\circ}C$, the viability of encapsulated Weissella cibaria CMU in beef and vegetable rice porridge was effectively improved.

Keywords

References

  1. Adhikari, K., Mustapha, A. and Grun, I. U. 2003. Survival and metabolic activity of microencapsulated Bifidobacterium longum in stirred yogurt. J. Food Sci. 68:275-280. https://doi.org/10.1111/j.1365-2621.2003.tb14152.x
  2. Aluckal, E. and Ankola, A. V. 2018. Effectiveness of xylitol and polyol chewing gum on salivary Streptococcus mutans in children: A randomized controlled trial. Indian J. Dent. Res. 29:445-449. https://doi.org/10.4103/ijdr.IJDR_307_16
  3. Ann, E. Y., Kim, Y. H., Oh, S. J., Imm, J, Y., Park, D. J., Han, K. S. and Sae, H. 2007. Microencapsulation of Lactobacillus acidophilus ATCC 43121 with prebiotic substrates using a hybridisation system. Int. J. Food Sci. Technol. 42:411-419. https://doi.org/10.1111/j.1365-2621.2007.01236.x
  4. Ansari, F., Pourjafar, H., Jodat, V., Sahebi, J. and Ataei, A. 2017. Effect of eudragit S100 nanoparticles and alginate chitosan encapsulation on the viability of Lactobacillus acidophilus and Lactobacillus rhamnosus. AMB Express. doi: 10.1186/s13568-017-0442-x.
  5. Bae, E. K. and Kim, G. H. 2008. Encapsulation of avocado oil using spray drying. Korean J. Food Sci. Technol. 40:303-310.
  6. Choi, E. S., Lyu, J. Y. and Kim, H. Y. 2015. Association between oral health status and health related quality of life (EuroQoL-5 Dimension). J. Den. Hyg. Sci. 15:480-487. https://doi.org/10.17135/jdhs.2015.15.4.480
  7. Chun, J. U. and Lee, K. H. 2017. The correlation between oral health factors and mental health factors in Korean adolescents. J. Korean Soc. Dent. Hyg. 17:669-680.
  8. Do, K. H., Park, H. E., Kang, M. S., Kim, J. T., Yeu, J. E. and Lee, W. K. 2018. Oral malodor-reducing effects by oral feeding of Weissella cibaria CMU in beagle dogs. Korean J. Vet. Res. 55:87-94.
  9. Health Insurance Review and Assessment Service. 2016. National health insurance statistical yearbook. Wonju, Korea.
  10. Iravani, S., Korbekandi, H. and Mirmohammadi, S. V. 2015. Technology and potential applications of probiotic encapsulation in fermented milk products. J. Food Sci. Technol. 52:4679-4696. https://doi.org/10.1007/s13197-014-1516-2
  11. Jang, H. J., Kang, M. S., Yi, S. H., Hong, J. Y. and Hong, S. P. 2016. Comparative study on the characteristics of Weissella cibaria CMU and probiotic strains for oral care. Molecules. doi: 10.3390/molecules21121752.
  12. Jung, C. M., Lee, M. K., Lee, H. A. and Park, J. Y. 2009. Low-temperature microencapsulation of sesame oil using fluidized bed granulation. Korean J. Food Sci. Technol. 41:27-31.
  13. Kang, M. S., Yeu, J. E., Oh, J. S., Shin, B. A. and Kim, J. H. 2017. Complete genome sequences of Weissella cibaria Strains CMU, CMS1, CMS2, and CMS3 isolated from infant saliva in South Korea. Genome Announc. doi: 10.1128/genomeA.01103-17.
  14. Kim, D. M, Hong, W. K., Kong, S. S. and Lee, U. Y. 2013. Novel encapsulation with new glyceryl ester vesicle enhances stability of nanoemulsion containing astaxanthin. J. Soc. Cosmet. Scientists Korea. 39:225-231. https://doi.org/10.15230/SCSK.2013.39.3.225
  15. Kim, J. Y. and You, S. S. 2017. Development of a commercial process for micro-encapsulation of lactic acid bacteria using sodium alginate. Korean Chem. Eng. Res. 55:313-321.
  16. Kim, Y. R. 2017. Comparison of oral health behavior and oral health indexes between patients undergoing scaling regularly and those undergoing scaling irregularly. Korean J. Health Management 11:170-180.
  17. Li, Y. and Tanner, A. 2015. Effect of antimicrobial interventions on the oral microbiota associated with early childhood caries. Pediatr Dent. 37:226-244.
  18. Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carriere, F., Boutrou, R., Corredig, M., Dupont, D., Dufour, C., Egger, L., Golding, M., Karakaya, S., Kirkhus, B., Le Feunteun, S., Lesmes, U., Macierzanka, A., Mackie, A., Marze, S., McClements, D. J., Menard, O., Recio, I., Santos, C. N., Singh, R. P., Vegarud, G. E., Wickham, M. S., Weitschies, W. and Brodkorb, A. 2014. A standardised static in vitro digestion method suitable for food an international consensus. Food Funct. 5:1113-1124. https://doi.org/10.1039/C3FO60702J
  19. Muthukumarasamy, P., Allan-Wojtas, P. and Holley, R. A. 2006. Stability of Lactobacillus reuteri in different types of microcapsules. J. Food Sci. 71:20-24. https://doi.org/10.1111/j.1365-2621.2006.tb12395.x
  20. Nag, A., Han, K. S. and Singh, H. 2011. Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum. Int. Dairy J. 21:247-253. https://doi.org/10.1016/j.idairyj.2010.11.002
  21. Park, J. H., Ahn, S. H., Gu, H. J., Choi, Y. H. and Song, K. B. 2010. Inhibitory effects on colonization of Streptococcus mutans by eighteen months xylitol consumption. J. Korea Acad. Ind. Coop. Soc. 11:375-382.
  22. SAS. 2008 SAS/STAT software for PC. Release 9.2, SAS InstituteInc., Cary, NC, USA.
  23. Spencer, A. J. and Do, L. G. 2008. Changing risk factors for fluorosis among south Australian children. Community Dent. Oral Epidemiol. 36:210-218. https://doi.org/10.1111/j.1600-0528.2007.00389.x
  24. Yoon, S. U., Nam, I. S. and Jun, M. S. 2014. The relationship between mental illness state and oral health management of mental patients in mental health care institutions. J. Korean Soc. Dent. Hyg. 14:547-553. https://doi.org/10.13065/jksdh.2014.14.04.547