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Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions

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Abstract

This investigation reports the effect of microencapsulation using sodium alginate and starch on the tolerance of probiotic Lactobacillus acidophilus LA1 to selected processing conditions and simulated gastrointestinal environments. The organism survived better in the protected form at high temperatures (72, 85, and 90 °C) and at high salt concentrations (1%, 1.5%, and 2%). The free cells were completely destroyed at 90 °C whereas the microencapsulated cells reduced by 4.14 log cycles. The log cycle reduction was 5.67 and 2.30, respectively, in free and protected cells when incubated for 3 h with 2% (w/v) NaCl. Homogenization did not affect the viability of the cells but led to the disruption of the protective encapsulating material around the cells. Microencapsulation provided better protection at simulated conditions of gastric pH (1.0, 1.5, and 2.0) and at high bile salt concentrations (1.0%, 1.5%, and 2.0%). The free and protected cells registered 5.47 and 2.16 log cycle reduction, respectively, after 3-h incubation at 2% bile salt (w/v). The release of the microencapsulated organisms in simulated colonic pH required 2.5 h. These studies demonstrated that microencapsulation of probiotic L. acidophilus LA1 in sodium alginate is an effective technique of protection against extreme processing conditions and under simulated gastrointestinal environment.

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Authors and Affiliations

  1. Dairy Technology Division, National Dairy Research Institute, Karnal, 132001, Haryana, India

    Latha Sabikhi & D. K. Thompkinson

  2. Executive (Quality assurance), Gujarat Co-operative Milk Marketing Federation, Anand, 388001, Gujarat

    R. Babu

  3. Animal Biochemistry Division, National Dairy Research Institute, Karnal, 132001, Haryana, India

    Suman Kapila

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  1. Latha Sabikhi
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  2. R. Babu
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  3. D. K. Thompkinson
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  4. Suman Kapila
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Correspondence to Latha Sabikhi.

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Sabikhi, L., Babu, R., Thompkinson, D.K. et al. Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions. Food Bioprocess Technol 3, 586–593 (2010). https://doi.org/10.1007/s11947-008-0135-1

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