Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH

Autores
Gerez, Carla Luciana; Font, Graciela Maria; Gigante, Mirna L.; Grosso, Carlos
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aims:  To evaluate the efficacy of a novel microencapsulation procedure using whey protein and pectin to improve the survival rate of Lactobacillus rhamnosus CRL 1505 to low pH and bile. Methods and Results: Lactobacillus rhamnosus CRL 1505 was encapsulated by ionotropic gelation using pectin (PE) and pectin–whey protein (PE–WP). Both types of beads (MCPE/WP and MCPE–WP/WP) were covered with a layer of whey protein by complex coacervation. The noncapsulated lactobacilli were not sensitive to bile salts but to acid. Both microparticles protected Lact. rhamnosus CRL 1505 at pH 2·0, but only MCPE/WP was effective at pH 1·2. Conclusions:  The combination of ionotropic gelation and complex coacervation techniques is efficient to obtain microcapsules of pectin covered with whey proteins. The MCPE/WP beads were more stable than the MCPE–WP/WP beads in simulated gastric conditions, thus offering better protection to Lact. rhamnosus CRL 1505 at low pH. Significance and Impact of the Study:  Pectin beads with a whey protein layer (MCPE/WP) could be used as probiotic carrier in functional foods of low pH (e.g. apple juice), thus protecting Lact. rhamnosus CRL 1505 against the stressful conditions of the gastric tract.
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gigante, Mirna L.. Universidade Estadual de Campinas; Brasil
Fil: Grosso, Carlos. Universidade Estadual de Campinas; Brasil
Materia
Lactobacillus Rhamnosus
Whey Protein
Microencapsulation
Pectin
Probiotic
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/25037
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/25037
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pHGerez, Carla LucianaFont, Graciela MariaGigante, Mirna L.Grosso, CarlosLactobacillus RhamnosusWhey ProteinMicroencapsulationPectinProbiotichttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Aims:  To evaluate the efficacy of a novel microencapsulation procedure using whey protein and pectin to improve the survival rate of Lactobacillus rhamnosus CRL 1505 to low pH and bile. Methods and Results: Lactobacillus rhamnosus CRL 1505 was encapsulated by ionotropic gelation using pectin (PE) and pectin–whey protein (PE–WP). Both types of beads (MCPE/WP and MCPE–WP/WP) were covered with a layer of whey protein by complex coacervation. The noncapsulated lactobacilli were not sensitive to bile salts but to acid. Both microparticles protected Lact. rhamnosus CRL 1505 at pH 2·0, but only MCPE/WP was effective at pH 1·2. Conclusions:  The combination of ionotropic gelation and complex coacervation techniques is efficient to obtain microcapsules of pectin covered with whey proteins. The MCPE/WP beads were more stable than the MCPE–WP/WP beads in simulated gastric conditions, thus offering better protection to Lact. rhamnosus CRL 1505 at low pH. Significance and Impact of the Study:  Pectin beads with a whey protein layer (MCPE/WP) could be used as probiotic carrier in functional foods of low pH (e.g. apple juice), thus protecting Lact. rhamnosus CRL 1505 against the stressful conditions of the gastric tract.Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gigante, Mirna L.. Universidade Estadual de Campinas; BrasilFil: Grosso, Carlos. Universidade Estadual de Campinas; BrasilWiley2012-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/25037Gerez, Carla Luciana; Font, Graciela Maria; Gigante, Mirna L.; Grosso, Carlos; Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH; Wiley; Letters In Applied Microbiology; 54; 6; 4-2012; 552-5560266-82541472-765XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1472-765X.2012.03247.xinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1472-765X.2012.03247.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:54:47Zoai:ri.conicet.gov.ar:11336/25037instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:54:47.539CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH
title Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH
spellingShingle Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH
Gerez, Carla Luciana
Lactobacillus Rhamnosus
Whey Protein
Microencapsulation
Pectin
Probiotic
title_short Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH
title_full Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH
title_fullStr Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH
title_full_unstemmed Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH
title_sort Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH
dc.creator.none.fl_str_mv Gerez, Carla Luciana
Font, Graciela Maria
Gigante, Mirna L.
Grosso, Carlos
author Gerez, Carla Luciana
author_facet Gerez, Carla Luciana
Font, Graciela Maria
Gigante, Mirna L.
Grosso, Carlos
author_role author
author2 Font, Graciela Maria
Gigante, Mirna L.
Grosso, Carlos
author2_role author
author
author
dc.subject.none.fl_str_mv Lactobacillus Rhamnosus
Whey Protein
Microencapsulation
Pectin
Probiotic
topic Lactobacillus Rhamnosus
Whey Protein
Microencapsulation
Pectin
Probiotic
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Aims:  To evaluate the efficacy of a novel microencapsulation procedure using whey protein and pectin to improve the survival rate of Lactobacillus rhamnosus CRL 1505 to low pH and bile. Methods and Results: Lactobacillus rhamnosus CRL 1505 was encapsulated by ionotropic gelation using pectin (PE) and pectin–whey protein (PE–WP). Both types of beads (MCPE/WP and MCPE–WP/WP) were covered with a layer of whey protein by complex coacervation. The noncapsulated lactobacilli were not sensitive to bile salts but to acid. Both microparticles protected Lact. rhamnosus CRL 1505 at pH 2·0, but only MCPE/WP was effective at pH 1·2. Conclusions:  The combination of ionotropic gelation and complex coacervation techniques is efficient to obtain microcapsules of pectin covered with whey proteins. The MCPE/WP beads were more stable than the MCPE–WP/WP beads in simulated gastric conditions, thus offering better protection to Lact. rhamnosus CRL 1505 at low pH. Significance and Impact of the Study:  Pectin beads with a whey protein layer (MCPE/WP) could be used as probiotic carrier in functional foods of low pH (e.g. apple juice), thus protecting Lact. rhamnosus CRL 1505 against the stressful conditions of the gastric tract.
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gigante, Mirna L.. Universidade Estadual de Campinas; Brasil
Fil: Grosso, Carlos. Universidade Estadual de Campinas; Brasil
description Aims:  To evaluate the efficacy of a novel microencapsulation procedure using whey protein and pectin to improve the survival rate of Lactobacillus rhamnosus CRL 1505 to low pH and bile. Methods and Results: Lactobacillus rhamnosus CRL 1505 was encapsulated by ionotropic gelation using pectin (PE) and pectin–whey protein (PE–WP). Both types of beads (MCPE/WP and MCPE–WP/WP) were covered with a layer of whey protein by complex coacervation. The noncapsulated lactobacilli were not sensitive to bile salts but to acid. Both microparticles protected Lact. rhamnosus CRL 1505 at pH 2·0, but only MCPE/WP was effective at pH 1·2. Conclusions:  The combination of ionotropic gelation and complex coacervation techniques is efficient to obtain microcapsules of pectin covered with whey proteins. The MCPE/WP beads were more stable than the MCPE–WP/WP beads in simulated gastric conditions, thus offering better protection to Lact. rhamnosus CRL 1505 at low pH. Significance and Impact of the Study:  Pectin beads with a whey protein layer (MCPE/WP) could be used as probiotic carrier in functional foods of low pH (e.g. apple juice), thus protecting Lact. rhamnosus CRL 1505 against the stressful conditions of the gastric tract.
publishDate 2012
dc.date.none.fl_str_mv 2012-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/25037
Gerez, Carla Luciana; Font, Graciela Maria; Gigante, Mirna L.; Grosso, Carlos; Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH; Wiley; Letters In Applied Microbiology; 54; 6; 4-2012; 552-556
0266-8254
1472-765X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25037
identifier_str_mv Gerez, Carla Luciana; Font, Graciela Maria; Gigante, Mirna L.; Grosso, Carlos; Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH; Wiley; Letters In Applied Microbiology; 54; 6; 4-2012; 552-556
0266-8254
1472-765X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1472-765X.2012.03247.x
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1472-765X.2012.03247.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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