Investigation of physicochemical properties of Lactobacillus ruteri microorganism coated with two layers of sodium alginate and mastic gum( Pistacia atlantica subsp. kurdica)

Document Type : Research Article

Authors

1 Assistance Proffesor, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran.

2 .Lecturer of agricultural education and extension institute, agrecultural research, education and extension organization (AREEO), Tehran,Iran.

3 Graduated student, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran

4 Graduated student, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran.

5 »Lecturer, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran.

Abstract

The aim of this study was to microencapsulate Lactobacillus reuteri using two-layer extrusion technique consisting of sodium alginate and mastic gum at concentrations of 0.2, 0.4, 0.6 and 0.8%. Physicochemical properties and survival ability of free and microencapsulated form during the storage and similar gastrointestinal conditions were evaluated. The results showed that, the produced beads were spherical in shape. By increasing the concentration of the mastic gum, the diameter of the beads increased significantly, but the L* parameter decreased. All free and microencapsulated form were reduced at 72° C. While, the beads had a longer shelf life than the free bacteria. The free bacteria and the microencapsulated form decreased during the storage and under the simulated gastrointestinal conditions. The reduction of the free form was 6.2 Log CFU/ml, which was much higher than the beads )2.58 Log CFU/ml(. Free bacteria had a minimum of 106 CFU/ml probiotic bacteria in the MRS broth after 20 days. While this time for the beads was 30 days in 4° C. The results of this study showed that the use of mastic gum could increase the shelf life of Lactobacillus reuteri under harsh conditions.

Graphical Abstract

Investigation of physicochemical properties of Lactobacillus ruteri microorganism coated with two layers of sodium alginate and mastic gum( Pistacia atlantica subsp. kurdica)

Highlights

  • The beads had spherical shapes with a diameter about 3400 µm.
  • In acidic and salt conditions, bead containing 0.8% of mastic gum, decreased 4 Log CFU/ml during 1:30 minutes.
  • Free bacteria decreased 2.3 (Log CFU/ml) fold compared to bead at 72º C after 3 minutes.
  • Under gastrointestinal conditions, free bacteria decreased 2.4 (Log CFU/ml) fold compared to bead.

Keywords

Main Subjects

References

[1] Awaisheh, S., Al‐Dmoor, H., Omar, S., Hawari, A., & Alroyli, M. (2012). Impact of selected nutraceuticals on viability of probiotic strains in milk during refrigerated storage at 4 C for 15 days. Int J Dairy Technol., 65(2), 268-273.
[2] Huang, X., Gänzle, M., Zhang, H., Zhao, M., Fang, Y., & Nishinari, K. (2020). Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled release. J. Sci. Food Agric., (accepted article).  
[3] Riaz, Q. U. A., & Masud, T. (2013). Recent trends and applications of encapsulating materials for probiotic stability. Crit Rev Food Sci Nutr., 53(3), 231-244.
[4] Capela, P., Hay, T., & Shah, N. P. (2006). Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Res. Int., 39(2), 203-211.
[5]  Mattila-Sandholm, T., Myllärinen, P., Crittenden, R., Mogensen, G., Fondén, R., & Saarela, M. (2002). Technological challenges for future probiotic foods. Int Dairy J., 12(2-3), 173-182.
[6] Lopes, L. A. A., Carvalho, R. D. S. F., Magalhães, N. S. S., Madruga, M. S., Athayde, A. J. A. A., Portela, I. A., ... & Stamford, T. C. M. (2020). Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion. Food Res Int., 135, 109295
[7] Farhoosh, R., Tavakoli, J., & Khodaparast, M. H. H. (2008). Chemical composition and oxidative stability of kernel oils from two current subspecies of Pistacia atlantica in Iran. J Am Oil Chem Soc., 85(8), 723-729.
[8] Taran, M., Mohebali, M., & Esmaeli, J. (2010). In vivo efficacy of gum obtained Pistacia atlantica in experimental treatment of cutaneous leishmaniasis. Iran J Public Health., 39(1), 36-41.
[9] Kristbergsson, K., & Otles, S. (2016). Functional properties of traditional foods (Vol. 12) (1st ed.). USA: Springer.
[10] Sekhavatizadeh, S.S., Abedi, M., Abbasi Saadi, M., Mohammadi Gale Zan, S., & Chatr Abnous, Z (1399). The improvement of the physicochemical properties of Lactobacillus reuteri probiotic by dual layers extrusion microencapsulation with sodium alginate and basil mucilage. Appl Microbio Food Indust., 6(1):1-14. [In Persian]
[11] Gandomi, H., Abbaszadeh, S., Misaghi, A., Bokaie, S., & Noori, N. (2016). Effect of chitosan-alginate encapsulation with inulin on survival of Lactobacillus rhamnosus GG during apple juice storage and under simulated gastrointestinal conditions. LWT-Food Sci Technol., 69, 365-371
[12] Krasaekoopt, W., Bhandari, B., & Deeth, H. (2004). The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. Int Dairy J., 14(8), 737-743.
[13] Gardiner, G. E., O'sullivan, E., Kelly, J., Auty, M. A. E., Fitzgerald, G. F., Collins, J. K., ... & Stanton, C. (2000). Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivariusstrains during heat treatment and spray drying. Appl. Environ. Microbiol., 66(6), 2605-2612.‏
[14] Liao, N., Luo, B., Gao, J., Li, X., Zhao, Z., Zhang, Y., . . . Tian, F. (2019). Oligosaccharides as co-encapsulating agents: effect on oral Lactobacillus fermentum survival in a simulated gastrointestinal tract. Biotechnol Lett., 41(2), 263-272.
[15] Buriti, F. C., Castro, I. A., & Saad, S. M. (2010). Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. Int. J. Food Microbiol., 137(2-3), 121-129.
[16] Phoem, A. N., Chanthachum, S., & Voravuthikunchai, S. (2015). Preparation of eleutherine americana-alginate complex microcapsules and application in Bifidobacterium longum. J Nutrients., 7(2), 831-848.
[17] Koo, S. M., Cho, Y. H., Huh, C. S., Baek, Y. J., & Park, J. Y. (2001). Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan. J. Microbiol. Biotechnol., 11(3), 376-383.
 [18] Muthukumarasamy, P., & Holley, R. A. (2006). Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. Int. J. Food Microbiol., 111(2), 164-169.
[19] Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P., & Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int. J. Food Microbiol., 62(1-2), 47-55.
[20] Corbo, M. R., Bevilacqua, A., & Sinigaglia, M. (2011). Shelf life of alginate beads containing Lactobacilli and bifidobacteria: characterisation of microspheres containing Lactobacillus delbrueckii subsp. bulgaricus. Int. J. Food Sci. Technol., 46(10), 2212-2217.
 [21] Gebara, C., Chaves, K. S., Ribeiro, M. C. E., Souza, F. N., Grosso, C. R., & Gigante, M. L. (2013). Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions. Food. Res. Int, 51(2), 872-878.
 [22] Hansen, L. T., Allan-Wojtas, P. M., Jin, Y. L., & Paulson, A. T. (2002). Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions. Food Microbiol., 19(1), 35-45
[23] Ann, E. Y., Kim, Y., Oh, S., Imm, J. Y., Park, D. J., Han, K. S., & Kim, S. H. (2007). Microencapsulation of Lactobacillus acidophilus ATCC 43121 with prebiotic substrates using a hybridisation system. Int J Food Sci Technol., 42(4), 411-419.
[24] Cavalheiro, C. P., Menezes, C., Fries, L., Herrero, A., Jimenez-Colmenero, F., & Ruiz-Capillas, C. (2015). Alginate beads to improve viability of Lactobacillus plantarum to heat stress. J Food Process Technol., 6, 126.
[25] Li, H., Turner, M. S., & Dhital, S. (2016). Encapsulation of Lactobacillus plantarum in porous maize starch. Lwt Food Sci Technol., 74, 542-549.‏
[26] Shah, A., Gani, A., Ahmad, M., Ashwar, B. A., & Masoodi, F. A. (2016). β-Glucan as an encapsulating agent: Effect on probiotic survival in simulated gastrointestinal tract. Int J Biol Macromol., 82, 217-222.
[27] Sandoval-Castilla, O., Lobato-Calleros, C., García-Galindo, H. S., Alvarez-Ramírez, J., & Vernon-Carter, E. J. (2010). Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt. Food Res Int., 43(1), 111-117.
 [28] Bajaj, P. R., Survase, S. A., Bule, M. V., & Singhal, R. S. (2010). Studies on viability of Lactobacillus fermentum by microencapsulation using extrusion spheronization. Food Biotechnol., 24(2), 150-164.‏
[29] Corcoran, B., Stanton, C., Fitzgerald, G., & Ross, R. (2008). Life under stress: the probiotic stress response and how it may be manipulated. Curr. Pharm. Des., 14(14), 1382-1399.
‏[30] Lu, J., Zhang, Y., Zhu, D., Wang, J., Ye, C., Zhang, X., . . . Li, L. (2016). Improvement of short-term hypothermic preservation of microencapsulated hepatocytes. Biotechnol. Lett, 38(6), 909-917.
[31] Yeung, T. W., Üçok, E. F., Tiani, K. A., McClements, D. J., & Sela, D. A. (2016). Microencapsulation in alginate and chitosan microgels to enhance viability of Bifidobacterium longum for oral delivery. Front. Microbiol., 7, 494.
 
Innovative Food Technologies
Volume 8, Issue 4
August 2021
Pages 399-414

Files

History

  • Receive Date: 15 March 2021
  • Revise Date: 27 May 2021
  • Accept Date: 09 June 2021

Share

How to cite

Statistics