Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Effect of Lactic Fermentation and Spray Drying Process on Bioactive Compounds from Ngoc Linh Ginseng Callus and Lactobacillus plantarum Viability

  • Dong, Lieu My (Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry) ;
  • Linh, Nguyen Thi Thuy (Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry) ;
  • Hoa, Nguyen Thi (Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry) ;
  • Thuy, Dang Thi Kim (Department of Plant Cell Technology, Institute of Tropical Biology) ;
  • Giap, Do Dang (Department of Plant Cell Technology, Institute of Tropical Biology)
  • Received : 2021.06.26
  • Accepted : 2021.08.25
  • Published : 2021.09.28
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Abstract

Ngoc Linh ginseng is one of the most valuable endemic medicinal herbs in Vietnam. In this study, Ngoc Linh ginseng callus was fermented by Lactobacillus plantarum ATCC 8014 (at 6, 7, and 8 log CFU/ml) to evaluate the extraction efficiency of bioactive compounds. The post-fermentation solution was spray-dried using maltodextrin with or without Stevia rebaudiana (3% and 6% v/v) as the wall material. Bioactive compounds such as polyphenols, polysaccharides, and total saponins, and L. plantarum viability during fermentation and after spray-drying, as well as under simulated gastric digestion, were evaluated in this study. The results showed that probiotic density had a significant effect on bioactive compounds, and L. plantarum at 8 log CFU/ml showed the best results with a short fermentation time compared to other tests. The total content of polyphenols, polysaccharides, and saponins reached 5.16 ± 0.18 mg GAE/g sample, 277.2 ± 6.12 mg Glu/g sample, and 4.17 ± 0.15 mg/g sample, respectively after 20 h of fermentation at the initial density of L. plantarum (8 log CFU/ml). Although there was no difference in the particle structure of the preparation, the microencapsulation efficiency of the bioactive compound in the samples containing S. rebaudiana was higher than that with only maltodextrin. The study also indicated that adding S. rebaudiana improved the viability of L. plantarum in gastric digestion. These results showed that S. rebaudiana, a component stimulating probiotic growth, combined with maltodextrin as a co-prebiotic, improved the survival rate of L. plantarum in simulated gastric digestion.

Keywords

Acknowledgement

The authors express their deepest gratitude to the Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, and Department of Plant Cell Technology, Institute of Tropical Biology, Ho Chi Minh City, Vietnam for providing research facilities.

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