Adhesion and anti-inflammatory potential of Lactobacillus rhamnosus GG in a sea buckthorn based beverage matrix

Food & Function
Srijita SireswarGargi Dey

Abstract

The consumption of probiotic based foods due to their health promoting effects has increased over the years. The consumption of probiotic based foods, due to their health promoting effects, has increased over the years. Due to this rising demands, the application platforms of the food industry have directed their efforts in the development of novel functional probiotic beverages. The presence of dietary phenolics and other beneficial components has made fruit-based matrices more popular for probiotic delivery. However, very few studies to date have evaluated the impact of carrier matrices on the in vivo functionality of probiotic strains with specific biomarkers and targeted towards specific disease conditions. In this study, we investigated the effect of a sea buckthorn (Hippophae rhamnoides L.) based, malt supplemented, beverage matrix (SBT + M) on the physiological characteristics of the probiotic strain L. rhamnosus GG (ATCC 53103) (LR). No significant difference in the auto-aggregation and co-aggregation rates of LR fortified in SBT + M was observed compared to LR alone. Storage conditions (4 °C for 14 days) did not affect the survival and the adhesion potential of LR to the HCT116 cell line. More importantly, this study a...Continue Reading

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Citations

May 26, 2020·Critical Reviews in Food Science and Nutrition·Gargi Dey, Srijita Sireswar
Jun 2, 2021·Critical Reviews in Food Science and Nutrition·Fang-Jun LinRen-You Gan

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Methods Mentioned

BETA
PCR
nuclear translocation

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