Enhanced viability of layer-by-layer encapsulated Lactobacillus pentosus using chitosan and sodium phytate

Food Chemistry
Mengwei WangQingjie Sun

Abstract

Lactobacillus pentosus (LP) are widely used as probiotics in food products, dietary supplements, and nutraceuticals due to their health-promoting effects. To confer a functional effect, the probiotics need to survive during shelf-life and transit through the high acidic conditions of the stomach and bile salts in the small intestine. Herein, LP was firstly encapsulated in a layer-by-layer approach using chitosan (CS) and sodium phytate (SP). After digestion in simulated gastrointestinal fluid (SGF) for 120 min and 4% bile salts for 3 h, plain-LP exhibited a 7.40 and 6.09 colony forming units/ml (cfu/ml) reduction. Interestingly, two layer coated LP ((CS/SP)2-LP) exhibited less death, which reduced 4.34 and 2.33 log cfu/ml, respectively. Specially, (CS/SP)2-LP also showed a higher survival rate compared to plain-LP in heat treatment experiments, especially 65 °C. In conclusion, layer-by-layer encapsulation of LP has great potential for the protection and delivery of probiotics in food and nutraceutical products.

Citations

Feb 23, 2020·Annual Review of Biomedical Engineering·Dahlia AlkekhiaAnita Shukla
Nov 5, 2019·Advances in Colloid and Interface Science·Adi SeifertYoav D Livney
Nov 19, 2021·Critical Reviews in Food Science and Nutrition·Yijie HuaChanghu Xue
Dec 4, 2021·ACS Nano·Franco CenturionKourosh Kalantar-Zadeh

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