Naslov
Influence of the different microencapsulation matrices on the functional properties of probiotic strains

Autori
Beganović, Jasna ; Kos, Blaženka ; Leboš Pavunc, Andreja ; Habjanič, Ksenija ; Ogorelec, Mirna ; Šušković, Jagoda

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
International Scientific and Professional Conference 13th Ružička Days "TODAY SCIENCE - TOMORROW INDUSTRY" Book of Abstracts / Šubarić, Drago - Osijek : TIPO Osijek, 2010, 50-50

ISBN
978-953-7005-88-1

Skup
International Scientific and Professional Conference 13th Ružička Days "TODAY SCIENCE - TOMORROW INDUSTRY"

Mjesto i datum
Vukovar, Hrvatska, 16.09.2010. - 17.09.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
freeze-drying; oral delivery; microencapsulation; probiotics; simulated gastrointestinal tract conditions

Sažetak
Probiotic preparations need to contain 106-108 viable cells per gram of the product to exert the probiotic activity in the human intestinal tract. Therefore, freeze-drying with the different lyoprotectors has been performed with the aim to produce probiotic strains Lactobacillus helveticus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3 in powder form with high viable cell number for application as biotherapeutics. Skim milk and inulin have shown as optimal lyoprotectors between tested ones, as higher viability was achieved after freeze-drying compared to control and other lyoprotectors. The viable cell counts of probiotic strains after freeze-drying in skim milk was above 107 CFU/g, after 1 year of storage at 4ºC what is in accordance with the claims set up for probiotic products. Another approach for the increasing the viable cell number of probiotic strains during freeze-drying and storage as well as oral target delivery could be microencapsulation. Hence, the microencapsulation of wet biomass and freeze-dried bacterial cells of L. helveticus M92, L. plantarum L4 and E. faecium L3 were undertaken. The microencapsulation of probiotic cells was performed in alginate, ĸ -carrageenan and by transglutaminase-induced gelatination of caseinate in order to investigate the effect of the microencapsulation on the functionality of probiotic strains. The higher percentage of the survival of microencapsulated cells of L. helveticus M92, L. plantarum L4 and E. faecium L3 compared to the percentage of the survival of non-microencapsulated probiotic cells, in simulated gastrointestinal tract conditions, indicates the protective effect of the microencapsulation on the probiotic strains.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

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