Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying

Autor(es)

dos Santos, Douglas Xavier ^{[1, 2, 3]} ; Casazza, Alessandro Alberto ^[2] ; Aliakbarian, Bahar ^{[2, 4]} ; Bedani, Raquel ^{[1, 3]} ; Isay Saad, Susana Marta ^{[1, 3]} ; Perego, Patrizia ^[2]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Food Res Ctr, Sao Paulo - Brazil

^[2] Univ Genoa, Dept Civil Chem & Environm Engn, Via Opera Pia 15, I-16145 Genoa - Italy

^[3] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, Ave Prof Lineu Prestes, 580, Bl 16, BR-05508000 Sao Paulo - Brazil

^[4] Michigan State Univ, Axia Inst, 715 E Main St, Suite 115, Midland, MI 48640 - USA

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 99, p. 404-410, JAN 2019.
• Citações Web of Science: 7

Resumo

This study aimed to optimize the spray drying process for the microencapsulation of Lactobacillus acidophilus La 5, using inulin as coating agent to increase its gastrointestinal survival. Moreover, the survival of the micro encapsulated and the free microorganism incorporated or not in a synbiotic mousse to in vitro simulated gastrointestinal conditions was evaluated. Microencapsulation process conditions were optimized at 80 mL/min, 82%, and 10%, for feed flow, aspiration rate, and inulin concentration, respectively. Subsequently, a synbiotic diet mousse was produced with the addition both of the free and of the microencapsulated probiotic strain, and microorganism in vitro gastrointestinal resistance was evaluated. The lowest reduction of cell counts, after 6 h of the in vitro assays, occurred for mousse with microencapsulated cells (1.3 log cycles), followed by micro encapsulated cells (2.0 log cycles), mousse with free cells (3.0 log cycles), and free cells (7.4 log cycles). Therefore, the spray drying process was appropriate to encapsulate the probiotic strain evaluated using inulin as coating agent and providing resistance to the microencapsulated microorganism. Moreover, the protection given by the microencapsulation process tested was further increased by the food product. (AU)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 13/04422-7 - Sobremesa aerada simbiótica: desenvolvimento do produto diet e avaliação dos efeitos da ingestão sobre indivíduos com síndrome metabólica.
• Beneficiário: Douglas Xavier dos Santos
• Modalidade de apoio: Bolsas no Brasil - Doutorado