Acid, Bile, and Heat Tolerance of Free and Microencapsulated Probiotic Bacteria
Eight strains of probiotic bacteria, including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bl-O4, and B. lactis type Bi-07, were studied for their acid, bile, and heat tolerance. Microencapsulation in alginate matrix was...
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| Veröffentlicht in: | Journal of food science 2007-11, Vol.72 (9), p.M446-M450 |
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| creator | Ding, W.K Shah, N.P |
| description | Eight strains of probiotic bacteria, including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bl-O4, and B. lactis type Bi-07, were studied for their acid, bile, and heat tolerance. Microencapsulation in alginate matrix was used to enhance survival of the bacteria in acid and bile as well as a brief exposure to heat. Free probiotic organisms were used as a control. The acid tolerance of probiotic organisms was tested using HCl in MRS broth over a 2-h incubation period. Bile tolerance was tested using 2 types of bile salts, oxgall and taurocholic acid, over an 8-h incubation period. Heat tolerance was tested by exposing the probiotic organisms to 65 °C for up to 1 h. Results indicated microencapsulated probiotic bacteria survived better (P < 0.05) than free probiotic bacteria in MRS containing HCl. When free probiotic bacteria were exposed to oxgall, viability was reduced by 6.51-log CFU/mL, whereas only 3.36-log CFU/mL was lost in microencapsulated strains. At 30 min of heat treatment, microencapsulated probiotic bacteria survived with an average loss of only 4.17-log CFU/mL, compared to 6.74-log CFU/mL loss with free probiotic bacteria. However, after 1 h of heating both free and microencapsulated probiotic strains showed similar losses in viability. Overall microencapsulation improved the survival of probiotic bacteria when exposed to acidic conditions, bile salts, and mild heat treatment. |
| doi_str_mv | 10.1111/j.1750-3841.2007.00565.x |
| format | Article |
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Microencapsulation in alginate matrix was used to enhance survival of the bacteria in acid and bile as well as a brief exposure to heat. Free probiotic organisms were used as a control. The acid tolerance of probiotic organisms was tested using HCl in MRS broth over a 2-h incubation period. Bile tolerance was tested using 2 types of bile salts, oxgall and taurocholic acid, over an 8-h incubation period. Heat tolerance was tested by exposing the probiotic organisms to 65 °C for up to 1 h. Results indicated microencapsulated probiotic bacteria survived better (P < 0.05) than free probiotic bacteria in MRS containing HCl. When free probiotic bacteria were exposed to oxgall, viability was reduced by 6.51-log CFU/mL, whereas only 3.36-log CFU/mL was lost in microencapsulated strains. At 30 min of heat treatment, microencapsulated probiotic bacteria survived with an average loss of only 4.17-log CFU/mL, compared to 6.74-log CFU/mL loss with free probiotic bacteria. However, after 1 h of heating both free and microencapsulated probiotic strains showed similar losses in viability. Overall microencapsulation improved the survival of probiotic bacteria when exposed to acidic conditions, bile salts, and mild heat treatment.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2007.00565.x</identifier><identifier>PMID: 18034741</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>acid tolerance ; Alginates ; Analysis of Variance ; Bacteria - drug effects ; Bifidobacterium longum ; Bile ; Bile - microbiology ; bile salts ; bile tolerance ; Biological and medical sciences ; Body fluids ; Colony Count, Microbial ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; Glucuronic Acid ; Heat ; heat tolerance ; Hexuronic Acids ; Hot Temperature ; hydrochloric acid ; Hydrochloric Acid - pharmacology ; Hydrogen-Ion Concentration ; Lactobacillus rhamnosus ; Lactobacillus salivarius ; Microbial Viability - drug effects ; microencapsulation ; Microspheres ; mortality ; Probiotics ; Probiotics - metabolism ; strain differences ; strains ; Temperature ; Temperature effects ; Time Factors</subject><ispartof>Journal of food science, 2007-11, Vol.72 (9), p.M446-M450</ispartof><rights>2008 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Nov/Dec 2007</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5835-5a8f311ccb72c12f4acc34bfae9ac23ea73e8fd8a036b0cbda0476ddaafe2adc3</citedby><cites>FETCH-LOGICAL-c5835-5a8f311ccb72c12f4acc34bfae9ac23ea73e8fd8a036b0cbda0476ddaafe2adc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2007.00565.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2007.00565.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19903778$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18034741$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ding, W.K</creatorcontrib><creatorcontrib>Shah, N.P</creatorcontrib><title>Acid, Bile, and Heat Tolerance of Free and Microencapsulated Probiotic Bacteria</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Eight strains of probiotic bacteria, including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bl-O4, and B. lactis type Bi-07, were studied for their acid, bile, and heat tolerance. Microencapsulation in alginate matrix was used to enhance survival of the bacteria in acid and bile as well as a brief exposure to heat. Free probiotic organisms were used as a control. The acid tolerance of probiotic organisms was tested using HCl in MRS broth over a 2-h incubation period. Bile tolerance was tested using 2 types of bile salts, oxgall and taurocholic acid, over an 8-h incubation period. Heat tolerance was tested by exposing the probiotic organisms to 65 °C for up to 1 h. Results indicated microencapsulated probiotic bacteria survived better (P < 0.05) than free probiotic bacteria in MRS containing HCl. When free probiotic bacteria were exposed to oxgall, viability was reduced by 6.51-log CFU/mL, whereas only 3.36-log CFU/mL was lost in microencapsulated strains. At 30 min of heat treatment, microencapsulated probiotic bacteria survived with an average loss of only 4.17-log CFU/mL, compared to 6.74-log CFU/mL loss with free probiotic bacteria. However, after 1 h of heating both free and microencapsulated probiotic strains showed similar losses in viability. Overall microencapsulation improved the survival of probiotic bacteria when exposed to acidic conditions, bile salts, and mild heat treatment.</description><subject>acid tolerance</subject><subject>Alginates</subject><subject>Analysis of Variance</subject><subject>Bacteria - drug effects</subject><subject>Bifidobacterium longum</subject><subject>Bile</subject><subject>Bile - microbiology</subject><subject>bile salts</subject><subject>bile tolerance</subject><subject>Biological and medical sciences</subject><subject>Body fluids</subject><subject>Colony Count, Microbial</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glucuronic Acid</subject><subject>Heat</subject><subject>heat tolerance</subject><subject>Hexuronic Acids</subject><subject>Hot Temperature</subject><subject>hydrochloric acid</subject><subject>Hydrochloric Acid - pharmacology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lactobacillus rhamnosus</subject><subject>Lactobacillus salivarius</subject><subject>Microbial Viability - drug effects</subject><subject>microencapsulation</subject><subject>Microspheres</subject><subject>mortality</subject><subject>Probiotics</subject><subject>Probiotics - metabolism</subject><subject>strain differences</subject><subject>strains</subject><subject>Temperature</subject><subject>Temperature effects</subject><subject>Time Factors</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU1v1DAQhi0EokvhL0CEBKcmjL_i7IFDv7YFbSlSW5C4WBPHQV6yyWIn6vbf4zSrVuICvtjWPO9o7IeQhEJG4_qwyqiSkPJC0IwBqAxA5jLbPiGzh8JTMgNgLKVUqD3yIoQVjHeePyd7tAAulKAzcnloXHWQHLnGHiTYVsm5xT657hrrsTU26epk4a29L1044zvbGtyEocHeVslX35Wu651JjtD01jt8SZ7V2AT7arfvk5vF6fXxebq8PPt0fLhMjSy4TCUWNafUmFIxQ1kt0BguyhrtHA3jFhW3RV0VCDwvwZQVglB5VSHWlmFl-D55P_Xd-O73YEOv1y4Y2zTY2m4IOi8kz3NB_wkyUFxQCRF8-xe46gbfxkdoOhcRoVBEqJig-BMheFvrjXdr9Heagh7V6JUeDejRgB7V6Hs1ehujr3f9h3Jtq8fgzkUE3u0ADAabehTgwiM3nwNXapzh48TdRml3_z2A_rw4uYqnmE-nvAu93T7k0f_SueJK6u9fzvRS_OD5ybcLvYj8m4mvsdP408eZbq4YUA5QsLmMhz9iz8D7</recordid><startdate>200711</startdate><enddate>200711</enddate><creator>Ding, W.K</creator><creator>Shah, N.P</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7QL</scope><scope>7X8</scope></search><sort><creationdate>200711</creationdate><title>Acid, Bile, and Heat Tolerance of Free and Microencapsulated Probiotic Bacteria</title><author>Ding, W.K ; Shah, N.P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5835-5a8f311ccb72c12f4acc34bfae9ac23ea73e8fd8a036b0cbda0476ddaafe2adc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>acid tolerance</topic><topic>Alginates</topic><topic>Analysis of Variance</topic><topic>Bacteria - drug effects</topic><topic>Bifidobacterium longum</topic><topic>Bile</topic><topic>Bile - microbiology</topic><topic>bile salts</topic><topic>bile tolerance</topic><topic>Biological and medical sciences</topic><topic>Body fluids</topic><topic>Colony Count, Microbial</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glucuronic Acid</topic><topic>Heat</topic><topic>heat tolerance</topic><topic>Hexuronic Acids</topic><topic>Hot Temperature</topic><topic>hydrochloric acid</topic><topic>Hydrochloric Acid - pharmacology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lactobacillus rhamnosus</topic><topic>Lactobacillus salivarius</topic><topic>Microbial Viability - drug effects</topic><topic>microencapsulation</topic><topic>Microspheres</topic><topic>mortality</topic><topic>Probiotics</topic><topic>Probiotics - metabolism</topic><topic>strain differences</topic><topic>strains</topic><topic>Temperature</topic><topic>Temperature effects</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ding, W.K</creatorcontrib><creatorcontrib>Shah, N.P</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ding, W.K</au><au>Shah, N.P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Acid, Bile, and Heat Tolerance of Free and Microencapsulated Probiotic Bacteria</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2007-11</date><risdate>2007</risdate><volume>72</volume><issue>9</issue><spage>M446</spage><epage>M450</epage><pages>M446-M450</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Eight strains of probiotic bacteria, including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bl-O4, and B. lactis type Bi-07, were studied for their acid, bile, and heat tolerance. Microencapsulation in alginate matrix was used to enhance survival of the bacteria in acid and bile as well as a brief exposure to heat. Free probiotic organisms were used as a control. The acid tolerance of probiotic organisms was tested using HCl in MRS broth over a 2-h incubation period. Bile tolerance was tested using 2 types of bile salts, oxgall and taurocholic acid, over an 8-h incubation period. Heat tolerance was tested by exposing the probiotic organisms to 65 °C for up to 1 h. Results indicated microencapsulated probiotic bacteria survived better (P < 0.05) than free probiotic bacteria in MRS containing HCl. When free probiotic bacteria were exposed to oxgall, viability was reduced by 6.51-log CFU/mL, whereas only 3.36-log CFU/mL was lost in microencapsulated strains. At 30 min of heat treatment, microencapsulated probiotic bacteria survived with an average loss of only 4.17-log CFU/mL, compared to 6.74-log CFU/mL loss with free probiotic bacteria. However, after 1 h of heating both free and microencapsulated probiotic strains showed similar losses in viability. Overall microencapsulation improved the survival of probiotic bacteria when exposed to acidic conditions, bile salts, and mild heat treatment.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>18034741</pmid><doi>10.1111/j.1750-3841.2007.00565.x</doi><tpages>5</tpages></addata></record> |
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| subjects | acid tolerance Alginates Analysis of Variance Bacteria - drug effects Bifidobacterium longum Bile Bile - microbiology bile salts bile tolerance Biological and medical sciences Body fluids Colony Count, Microbial Food industries Food science Fundamental and applied biological sciences. Psychology Glucuronic Acid Heat heat tolerance Hexuronic Acids Hot Temperature hydrochloric acid Hydrochloric Acid - pharmacology Hydrogen-Ion Concentration Lactobacillus rhamnosus Lactobacillus salivarius Microbial Viability - drug effects microencapsulation Microspheres mortality Probiotics Probiotics - metabolism strain differences strains Temperature Temperature effects Time Factors |
| title | Acid, Bile, and Heat Tolerance of Free and Microencapsulated Probiotic Bacteria |
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