Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation of Microencapsulated Local Isolates Lactobacillus casei 97/L3 and Lactobacillus delbrueckii 94/L4 for Improved Probiotic and Yogurt Starter Culture Application

  • Juvi, Denny (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Sthefanie, Sthefanie (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Sugata, Marcelia (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Lucy, Jap (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Andrian, Danish (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Rizkinata, Denny (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Michelle, Michelle (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan) ;
  • Jan, Tan Tjie (Department of Biology, Faculty of Science and Technology, Universitas Pelita Harapan)
  • Received : 2018.11.06
  • Accepted : 2018.12.12
  • Published : 2019.06.28
Download PDF
⟨ Previous Next ⟩

Abstract

The effect of microencapsulation on previously isolated Lactobacillus delbrueckii 94/L4 as starter culture for yogurt, and Lactobacillus casei 97/L3 as a probiotic candidate was investigated. Preliminary results showed that L. delbrueckii 94/L4 exhibited tolerance to bile, unlike L. casei 97/L3. Freeze drying significantly (p < 0.05) reduced the viability of both isolates by log 0.71-2.70. Although microencapsulation preserved the viability of L. casei 97/L3 cells exposed to simulated gastrointestinal tract conditions for 120 min, it did not impart significant (p < 0.05) protection against loss of viability during the first 30 min of exposure. Conversely, microencapsulated L. delbrueckii 94/L4 with the addition of Streptococcus thermophilus 24/S1 as starter culture was successfully incorporated into milk to form yogurt, yielding a significantly (p < 0.05) improved product quality.

Keywords

References

  1. Kechagia M, Basoulis D, Konstantopoulou S, Dimitriadi D, Gyftopoulou K, Skarmoutsou N, et al. 2013. Health benefits of probiotics: a review. ISRN Nutr. 2013: 481651. https://doi.org/10.5402/2013/481651
  2. Fijan S. 2014. Microorganisms with claimed probiotic properties: an overview of recent literature. Int. J. Environ. Res. Public Health 11: 4745-4767. https://doi.org/10.3390/ijerph110504745
  3. Abratt VR, Reid SJ. 2010. Oxalate-degrading bacteria of the human gut as probiotics in the management of kidney stone disease. Adv. Appl. Microbiol. 72: 63-87. https://doi.org/10.1016/S0065-2164(10)72003-7
  4. Fijan S. 2014. Microorganisms with claimed probiotic properties: an overview of recent literature. Int. J. Environ. Res. Public Health 11: 4745-4767. https://doi.org/10.3390/ijerph110504745
  5. Stadler M, Viernstein H. 2003. Optimization of a formulation containing viable lactic acid bacteria. Int. J. Pharm. 256: 117-122. https://doi.org/10.1016/S0378-5173(03)00068-1
  6. Begley M, Hill C, Gahan CG. 2006. Bile salt hydrolase activity in probiotics. Appl. Environ. Microbiol. 72: 1729-1738. https://doi.org/10.1128/AEM.72.3.1729-1738.2006
  7. Dianawati D, Mishra V, Shah NP. 2016. Survival of microencapsulated probiotic bacteria after processing and during storage: a Review. Crit. Rev. Food Sci. Nutr. 56: 1685-1716. https://doi.org/10.1080/10408398.2013.798779
  8. Begley M, Hill C, Gahan CGM. 2006. Bile salt hydrolase activity in probiotics. Appl. Environ. Microbiol. 72: 1729-1738. https://doi.org/10.1128/AEM.72.3.1729-1738.2006
  9. Senok AC. 2009. Probiotics in the arabian gulf region. Food Nutr. Res. 53: 10.3402/fnr.v53i0.1842.
  10. Rizkinata D, Andrian D, Tan SRS, Jap L, Tan TJ. 2018. Isolation of Streptococcus thermophilus and Lactobacillus delbrueckii as starter culture candidate originated from Indonesian cow's milk. Microbiol. Biotechnol. Lett. 46: 201-209. https://doi.org/10.4014/mbl.1805.05011
  11. Goldin BR, Gorbach SL, Saxelin M, Barakat S, Gualtieri L, Salminen S. 1992. Survival of Lactobacillus species (strain GG) in human gastrointestinal tract. Dig. Dis. Sci. 37: 121-128. https://doi.org/10.1007/BF01308354
  12. Ronka E, Malinen E, Saarela M, Rinta-Koski M, Aarnikunnas J, Palva A. 2003. Probiotic and milk technological properties of Lactobacillus brevis. Int. J. Food Microbiol. 83: 63-74. https://doi.org/10.1016/S0168-1605(02)00315-X
  13. Takada M, Nishida K, Gondo Y, Kikuchi-Hayakawa H, Ishikawa H, Suda K, et al. 2017. Beneficial effects of Lactobacillus casei strain Shirota on academic stress-induced sleep disturbance in healthy adults: a double-blind, randomised, placebo-controlled trial. Benef. Microbes 8: 153-162. https://doi.org/10.3920/BM2016.0150
  14. Han X, Yang Z, Jing X, Yu P, Zhang Y, Yi H, et al. 2016. Improvement of the texture of yogurt by use of exopolysaccharide producing lactic acid bacteria. Biomed. Res. Int. 2016: 7945675.
  15. Rather SA, Akhter R, Masoodi FA, Gani A, Wani SM. 2017. Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297. LWT - Food Sci. Technol. 83: 50-58. https://doi.org/10.1016/j.lwt.2017.04.036
  16. Kanmani P, Kumar RS, Yuvaraj N, Paari KA, Pattukumar V, Arul V. 2011. Cryopreservation and microencapsulation of a probiotic in alginate-chitosan capsules improves survival in simulated gastrointestinal conditions. Biotechnol. Bioprocess Eng. 16: 1106-1114. https://doi.org/10.1007/s12257-011-0068-9
  17. Xu M, Gagné-Bourque F, Dumont M-J, Jabaji S. 2016. Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions. J. Food Eng. 168: 52-59. https://doi.org/10.1016/j.jfoodeng.2015.07.021
  18. Sfakianakis P, Tzia C. 2014. Conventional and innovative processing of milk for yogurt manufacture; development of texture and flavor: a review. Foods 3:176-193. https://doi.org/10.3390/foods3010176
  19. Villanueva NDM, Da Silva MAAP. 2009. Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps. Food Qual. Prefer. 20: 1-12. https://doi.org/10.1016/j.foodqual.2008.06.003
  20. Evans DF, Pye G, Bramley R, Clark AG, Dyson TJ, Hardcastle JD. 1988. Measurement of gastrointestinal pH profiles in normal ambulant human subjects. Gut 29: 1035-1041. https://doi.org/10.1136/gut.29.8.1035
  21. Kurdi P, Kawanishi K, Mizutani K, Yokota A. 2006. Mechanism of growth inhibition by free bile acids in Lactobacilli and bifidobacteria. J. Bacteriol. 188: 1979-1986. https://doi.org/10.1128/JB.188.5.1979-1986.2006
  22. Ruiz L, Margolles A, Sanchez B. 2013. Bile resistance mechanisms in Lactobacillus and Bifidobacterium. Front. Microbiol. 4: 396. https://doi.org/10.3389/fmicb.2013.00396
  23. Vazquez C, Botella-Carretero JI, Garcia-Albiach R, Pozuelo MJ, Rodriguez-Banos M, Baquero F, et al. 2013. Screening in a Lactobacillus delbrueckii subsp. bulgaricus collection to select a strain able to survive to the human intestinal tract. Nutr. Hosp. 28: 1227-1235.
  24. Burns P, Sanchez B, Vinderola G, Ruas-Madiedo P, Ruiz L, Margolles A, et al. 2010. Inside the adaptation process of Lactobacillus delbrueckii subsp. lactis to bile. Int. J. Food Microbiol. 142: 132-141. https://doi.org/10.1016/j.ijfoodmicro.2010.06.013
  25. Erkkila S, Petaja E. 2000. Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Meat Sci. 55: 297-300. https://doi.org/10.1016/S0309-1740(99)00156-4
  26. Ritter P, Kohler C, von Ah U. 2009. Evaluation of the passage of Lactobacillus gasseri K7 and bifidobacteria from the stomach to intestines using a single reactor model. BMC Microbiol. 9: 87. https://doi.org/10.1186/1471-2180-9-87
  27. Ross RP, Desmond C, Fitzgerald GF, Stanton C. 2005. Overcoming the technological hurdles in the development of probiotic foods. J. Appl. Microbiol. 98: 1410-1417. https://doi.org/10.1111/j.1365-2672.2005.02654.x
  28. Melo TA, Dos Santos TF, Pereira LR, Passos HM, Rezende RP, Romano CC. 2017. Functional profile evaluation of Lactobacillus fermentum TCUESC01: A new potential probiotic strain isolated during cocoa fermentation. Biomed. Res. Int. 2017: 5165916.
  29. Todorov SD, Botes M, Guigas C, Schillinger U, Wiid I, Wachsman MB, et al. 2008. Boza, a natural source of probiotic lactic acid bacteria. J. Appl. Microbiol. 104: 465-477. https://doi.org/10.1111/j.1365-2672.2007.03558.x
  30. Jalali M, Abedi D, Varshosaz J, Najjarzadeh M, Mirlohi M, Tavakoli N. 2012. Stability evaluation of freeze-dried Lactobacillus paracasei subsp. tolerance and Lactobacillus delbrueckii subsp. bulgaricus in oral capsules. Res. Pharm. Sci. 7: 31-36.
  31. Pedone CA, Arnaud CC, Postaire ER, Bouley CF, Reinert P. 2000. Multicentric study of the effect of milk fermented by Lactobacillus casei on the incidence of diarrhoea. Int. J. Clin. Pract. 54: 568-571.
  32. Pedone CA, Bernabeu AO, Postaire ER, Bouley CF, Reinert P. 1999. The effect of supplementation with milk fermented by Lactobacillus casei (strain DN-114 001) on acute diarrhoea in children attending day care centres. Int. J. Clin. Pract. 53: 179-184.
  33. Li XY, Chen XG, Sun ZW, Park HJ, Cha DS. 2011. Preparation of alginate/chitosan/carboxymethyl chitosan complex microcapsules and application in Lactobacillus casei ATCC 393. Carbohydr. Polym. 83: 1479-1485. https://doi.org/10.1016/j.carbpol.2010.09.053
  34. Shi L-E, Li Z-H, Zhang Z-L, Zhang T-T, Yu W-M, Zhou M-L, et al. 2013. Encapsulation of Lactobacillus bulgaricus in carrageenanlocust bean gum coated milk microspheres with double layer structure. LWT - Food Sci. Technol. 54: 147-151. https://doi.org/10.1016/j.lwt.2013.05.027
  35. Ferdousi R, Rouhi M, Mohammadi R, Mortazavian AM, Khosravi-Darani K, Homayouni Rad A. 2013. Evaluation of probiotic survivability in yogurt exposed to cold chain interruption. Iran J. Pharm. Res. 12: 139-144.
  36. Ghorbani Gorji E, Waheed A, Ludwig R, Toca-Herrera JL, Schleining G, Ghorbani Gorji S. 2018. Complex coacervation of milk proteins with sodium alginate. J. Agric. Food Chem. 66: 3210-3220. https://doi.org/10.1021/acs.jafc.7b03915
  37. Lamoureux L, Roy D, Gauthier SF. 2002. Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures. J. Dairy Sci. 85: 1058-1069. https://doi.org/10.3168/jds.S0022-0302(02)74166-0