SURVIVABILITY OF ENTRAPPED Lactobacillus rhamnosus IN LIQUID- AND GEL-CORE ALGINATE BEADS DURING STORAGE AND SIMULATED GASTROINTESTINAL CONDITIONS
Keywords:
encapsulation, gelation, sequestration, Lactobacillus rhamnosus, liquid core beads, survivability
Abstract
L. rhamnosus cells were encapsulated in liquid-core (LCBR) and gel-core (GCBR) calcium alginate beads, and cell survivability under storage conditions and simulated gastrointestinal conditions were evaluated, and compared with that of non-encapsulated cells. The average external diameters of both beads (1.37 ±0.25 mm) were non-significantly different, and the average thickness of alginate gelled layer in LCBR was of 0.27 ±0.01 mm. The bacteria entrapped into LCBR tended to gather together forming clusters in the bulk of the liquid phase of the bead, whereas the bacteria entrapped into GCBR were compartmentalized in the gelled bead biopolymer matrix. LCBR showed significant lower hardness and chewiness, higher cohesiveness, and comparable springiness values than GCBR. Cells survivability under storage and simulated gastrointestinal conditions was significantly higher in LCBR than in GCBR and for the non-encapsulated free cells
References
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Seki, M., Shigematsu, K. and Furusaki, S. (1990). Cell-growth and reaction characteristics of immobilized Zymomonas mobilis. Annual N.Y. Academic Science 613, 290-302.
Segnini, S. and Dejmek, P. (1999). Relationship between instrumental and sensory analysis of texture and color of potato chips. Journal of Texture Studies 30, 677-690.
Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P. and Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate-starch and evaluation of survivalin simulated gastrointestinal conditions and in yoghurt. International Journal of Food Microbiology 62, 47-55.
Tanaka, H., Matsumara, M. and Veliky, I. A. (1984). Diffusion characteristics of substrates in Ca-alginate gel beads. Biotechnology and Bioengineering 26, 53-58.
Wang, H., Seki, M. and Furusaki, S. (1995). Characteristics of immobilized Lactobacillus delbruekii in a liquid-solid fluidized bed bioreactor for lactic acid production. 1. Chemical Engineering Japan 28, 198-203.
Arnaud, J. P, Lacroix, C. and Choplin, L. (1992). Effect of agitation rate on cell release rate and metabolism during continuous fermentation with entrapped growing Lactobacillus casei subsp. casei. Biotechnology and Technology 6, 265-269.
Artignan, J. M., Corrieu, G. and Lacroix, C. (1997). Rheology of pure and mixed kappa-carrageenan gels in lactic acid fermentation conditions. Journal of Texture Studies 28, 47-70.
Bennett, A. N. (1989). Alginate gels. - Patent EP0345886.
Bourne, M. C. (2002). Food texture and viscosity: Concept and measurement (2nd ed.). Academic Press, New York.
Brusch-Brinques, G. and Záchia-Ayub, M.A. (2011). Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt. Journal of Food Engineering 103, 123- 128.
Chandramouli, V., Kailasapathy, K., Peiris, P. and Jones, M. (2004). An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions. Journal of Microbiological Methods 56, 27-35.
Dembczynski, R. and Jankowski, T. (2002). Growth characteristics and acidifying activity of Lactobacillus rhamnosus in alginate/starch liquid-core capsules. Enzyme and Microbial Technology 31, 111-115.
Figueroa-González, I., Hernández-Sánchez, H., Rodríguez-Serrano, G., Gómez-Ruíz, L., García-Garibay, M. and Cruz-Guerrero, A. (2010). Antimicrobial effect of Lactobacillus casei strain Shirota co-cultivated with Escherichia coli UAM0403. Revista Mexicana de Ingeniería Química 9, 11-16.
Fiszman, G.L., Karara, A.L., Finocchiaro, L.M.E. and Glikin, G.C. (2002). A laboratory scale device for microencapsulation of genetically engineered cells into alginate beads. Electronic Journal of Biotechnology 5, 23-24.
Koyama, K. and Seki, M. (2004). Cultivation of yeast and plant cells entrapped in the low-viscous liquid-core of an alginate membrane capsule prepared using polyethylene glycol. Journal Bioscience and Bioengineering 97, 111-118.
Lobato-Calleros, C., Ramos-Solís, L., Santos- Moreno, A. and Rodríguez-Huezo, M. E. (2006). Microstructure and texture of panela type cheese-like products: use of low methoxyl pectin and canola oil as milk-fat substitutes. Revista Mexicana de Ingeniería Química 5, 71- 79.
Lobato-Calleros, C., Reyes-Hernández, J., Beristain, C.I., Hornelas-Uribe, Y., Sánchez-García, J.E. and Vernon-Carter, E.J. (2007). Microestructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat. Food Research International 40, 529-537.
Moiny, V. (2002). Uniaxial compression of cheddar cheese at various loading rates and its correlation to sensory texture profiles. Journal of Texture Studies 33, 237-254.
Monshipouri, M. and Price, R. R. (1995). Emulsification preparation of calcium alginate beads in the presence of sequesterant. Journal of Microencapsulation 3(12), 255-262.
Morin, N., Bernier-Cardon, M., Champagne, C.P. (1992). Production of concentrated Lactococcus lactis subsp. cremoris suspension in calcium alginate beads. Applied and Environmental Microbiology 58, 545-550.
Muthukumarasamy, P., Allan, P. W. and Holley, A. R. (2006). Stability of Lactobacillus reuteri in different types of microcapsules. Journal of Food Science 71 (1), 20-24.
Nedovi´c, V.A., Obradovi´c, B., Lesko˘sek-Cukalovi´c, I., Trifunovi´c, O., Pe˘si´c, R. and Bugarski, B. (2001). Electrostatic generation of alginate microbeads loaded with brewing yeast. Process Biochemistry 37, 17-22.
Nussinovitch, A., Gershon, Z. and Nussinovitch, M. (1996a). Liquid-core hydrocollioid capsules. Food Hydrocollids 10, 21-26.
Nussinovitch, A., Nussinovitch, M., Shapira, R. and Gershon, Z. (1996b). Influence of immobilization of bacteria, yeasts and fungal spores on the mechanical properties of agar and alginate gels. Food Hydrocolloids 8, 361-372.
Picot, A. and Lacroix, C. (2004). Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal 14(6), 505-515.
Pimentel-González, D. J. Campos-Montiel, R. G., Lobato-Calleros, C., Pedroza-Islas, R. and Vernon-Carter, E. J. (2009). Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions. Food Research International 42, 292-297.
Rao, A. V., Shiwnarain, N. and Maharaj, I. (1989). Survival of microencapsulated Bifidobacterium pseudolongum in simulated gastric and intestinal juices. Journal of Canadian Institute on Food Science and Technology 22, 345-349.
Sandoval-Castilla, O., Lobato-Calleros, C., García-Galindo, H.S., Alvarez-Ramírez, J. and 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 Research International 43, 111-117.
Seki, M., Shigematsu, K. and Furusaki, S. (1990). Cell-growth and reaction characteristics of immobilized Zymomonas mobilis. Annual N.Y. Academic Science 613, 290-302.
Segnini, S. and Dejmek, P. (1999). Relationship between instrumental and sensory analysis of texture and color of potato chips. Journal of Texture Studies 30, 677-690.
Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P. and Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate-starch and evaluation of survivalin simulated gastrointestinal conditions and in yoghurt. International Journal of Food Microbiology 62, 47-55.
Tanaka, H., Matsumara, M. and Veliky, I. A. (1984). Diffusion characteristics of substrates in Ca-alginate gel beads. Biotechnology and Bioengineering 26, 53-58.
Wang, H., Seki, M. and Furusaki, S. (1995). Characteristics of immobilized Lactobacillus delbruekii in a liquid-solid fluidized bed bioreactor for lactic acid production. 1. Chemical Engineering Japan 28, 198-203.
Published
2020-05-02
How to Cite
Rodríguez-Huezo, M., Lobato-Calleros, C., Reyes-Ocampo, J., Sandoval-Castilla, O., Pérez-Alonso, C., & Pimentel-González, D. (2020). SURVIVABILITY OF ENTRAPPED Lactobacillus rhamnosus IN LIQUID- AND GEL-CORE ALGINATE BEADS DURING STORAGE AND SIMULATED GASTROINTESTINAL CONDITIONS. Revista Mexicana De Ingeniería Química, 10(3), 353-361. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/1653
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Section
Biotechnology
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