Activity of encapsulated Lactobacillus bulgaricus in alginate-whey protein microspheres

• Main Authors: Meng-Yan Chen, Wei Zheng, Qiu-Yue Dong, Zhen-Hua Li, Lu-E Shi, Zhen-Xing Tang
• Format: Article
• Language: English
• Published: Instituto de Tecnologia do Paraná (Tecpar) 2014-10-01
• Series: Brazilian Archives of Biology and Technology
• Subjects: Encapsulation; Alginate; Whey protein; Probiotics; Stability
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500736&lng=en&tlng=en

In this work, alginate-whey protein was used as wall materials for encapsulating Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus). The characteristics of encapsulated and free L. bulgaricus showed that the free L. bulgaricus lost viability after 1 min exposure to simulated gastric fluid (SGF) at pH 2.0 and 2.5. However, the viability of encapsulated L. bulgaricus did not decrease in SGF at pH 2.5 for 2 h incubation. The viable numbers of encapsulated L. bulgaricus decreased less than 1.0 log unit for 2 h incubation in SGF at pH 2.0. For bile stability, only 1.2 log units and 2.0 log units viability of the encapsulated L. bulgaricus was lost in 1 and 2% bile for 1 h exposure, respectively, compared with no survival of free L. bulgaricus under the same conditions. Encapsulated L. bulgaricus was completely released from the microspheres in simulated intestinal fluid (SIF, pH 6.8) in 3 h. The viability of the encapsulated L. bulgaricus retained more 8.0 log CFU/g after stored at 4°C for four weeks. However, for free L. bulgaricus, only around 3.0 log CFU/mL was found at the same storage conditions. Results showed that the encapsulation could improve the stability of L. bulgaricus.