Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Application of the Combination of Soybean Lecithin and Whey Protein Concentrate 80 to Improve the Bile Salt and Acid Tolerance of Probiotics

  • Gou, Xuelei (Yunnan Huangshi Lesson Dairy Industry Co., Ltd.) ;
  • Zhang, Libo (Yunnan Huangshi Lesson Dairy Industry Co., Ltd.) ;
  • Zhao, Shiwei (Yunnan Huangshi Lesson Dairy Industry Co., Ltd.) ;
  • Ma, Wanping (Yunnan Huangshi Lesson Dairy Industry Co., Ltd.) ;
  • Yang, Zibiao (Yunnan Huangshi Lesson Dairy Industry Co., Ltd.)
  • Received : 2021.03.10
  • Accepted : 2021.05.06
  • Published : 2021.06.28
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Abstract

To improve the bile salt and acid tolerance of probiotics against gastrointestinal stresses, we investigated the effects of soybean lecithin and whey protein concentrate (WPC) 80 on the bile salt tolerance of Lacticaseibacillus paracasei L9 using a single-factor methodology, which was optimized using response surface methodology (RSM). The survival rate of L. paracasei L9 treated with 0.3% (w/v) bile salt for 2.5 h, and combined with soybean lecithin or WPC 80, was lower than 1%. After optimization, the survival rate of L. paracasei L9 incubated in 0.3% bile salt for 2.5 h reached 52.5% at a ratio of 0.74% soybean lecithin and 2.54% WPC 80. Moreover, this optimized method improved the survival rate of L. paracasei L9 in low pH condition and can be applied to other lactic acid bacteria (LAB) strains. Conclusively, the combination of soybean lecithin and WPC 80 significantly improved the bile salt and acid tolerance of LAB. Our study provides a novel approach for enhancing the gastrointestinal tolerance of LAB by combining food-derived components that have different properties.

Keywords

Acknowledgement

This work was supported by Yunnan Engineering Technology Research Center of Dairy Products Fermentation [2018DH003.]

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