Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival
- Autores
- Saez, Gabriel Dario; Zarate, Gabriela del Valle
- Año de publicación
- 2021
- Idioma
- inglés
- Tipo de recurso
- documento de conferencia
- Estado
- versión publicada
- Descripción
- Probiotics and technological relevant microorganisms must be able to retain viability and metabolic activity under stressful conditions such as processing, storage and gastrointestinal transit. In order to exert health benefits, the selected bacteria must be present at a minimum level of 106 CFU/g of food product. In recent years, probiotic bakery products have been proposed as a food innovation. However, microorganisms must be carefully protected to ensure their safe delivery to the host. Microencapsulation shows a great potential for conferring protection on cells that need to be added to foods with an unfavorable environment. The most commonly reported microencapsulation procedure is based on the calcium alginate gel capsule formation. Lactiplantibacillus plantarum CRL2211 is a legume strain that removes antinutrients from pulses flours by fermentation. These improved flours have been used for the manufacture of a functional legume cracker. The objective of this work was to produce lactobacilli microcapsules by ionic gelation into alginate beads, and evaluate their viability after heat treatment, simulated gastrointestinal conditions and storage. Lactobacilli at stationary phase (108 CFU/mL) were microencapsulated by extrusion with 2% sodium alginate as coating material. For thermal treatment, the beads were included into fermented legume doughs and exposed for 10 min at 70°, 100°, 120° and 140°C. For gastrointestinal tolerance, the beads were incubated in a successive manner in simulated saliva (lysozyme and α-amylase, pH 6.5, 10 min), gastric (pepsin and HCl, pH 3, 90 min) and pancreatic juice (bile salts, pancreatin and NaOH, pH 8, 90 min). Beads were stored at 25°C and 4°C during 100 days. Microorganisms were released with sodium citrate 0.1 M, ten-fold diluted and plated on MRS agar. The morphology and size of beads was assessed by microscopy. Scanning electron microscopy confirmed the formation of smooth, spherical, micron-sized beads with a mean diameter of 434.8 ±48.3 µm and lactobacilli included into the alginate matrix. Microencapsulated lactobacilli showed an improved survival after simulated gastrointestinal passage since a decrease of 1 log was observed after complete digestion (106 CFU/mL) but 3 log were lost from free cells suspensions. Microencapsulation and refrigeration (4°C) improved survival of microorganisms and more than 106 CFU/mL were recovered after 45 days of storage. Surprisingly, L. plantarum CRL 2211 survived all the thermal treatments, but in concentrations too low to exert a beneficial effect (103 CFU/mL at 120°C and 102 CFU/mL at 140°C). Our results show that microencapsulation in alginate beads is suitable for retaining viability of L. plantarum CRL2211 during gastrointestinal transit and storage but it is not appropriate for protecting this strain from cooking. Other coating materials should be tested in order to include this LAB into functional crackers or it should be considered as a postbiotics source.
Fil: Saez, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Zarate, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad San Pablo Tucumán; Argentina
LVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General Microbiology
Ciudad Autónoma de Buenos Aries
Argentina
Sociedad Argentina de Investigación en Bioquímica y Biología Molecular
Sociedad Argentina de Microbiología General - Materia
-
MICROENCAPSULATION
LEGUME FLOUR
LACTOBACILLI
GASTROINTESTINAL SURVIVAL - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/271342
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Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survivalSaez, Gabriel DarioZarate, Gabriela del ValleMICROENCAPSULATIONLEGUME FLOURLACTOBACILLIGASTROINTESTINAL SURVIVALhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Probiotics and technological relevant microorganisms must be able to retain viability and metabolic activity under stressful conditions such as processing, storage and gastrointestinal transit. In order to exert health benefits, the selected bacteria must be present at a minimum level of 106 CFU/g of food product. In recent years, probiotic bakery products have been proposed as a food innovation. However, microorganisms must be carefully protected to ensure their safe delivery to the host. Microencapsulation shows a great potential for conferring protection on cells that need to be added to foods with an unfavorable environment. The most commonly reported microencapsulation procedure is based on the calcium alginate gel capsule formation. Lactiplantibacillus plantarum CRL2211 is a legume strain that removes antinutrients from pulses flours by fermentation. These improved flours have been used for the manufacture of a functional legume cracker. The objective of this work was to produce lactobacilli microcapsules by ionic gelation into alginate beads, and evaluate their viability after heat treatment, simulated gastrointestinal conditions and storage. Lactobacilli at stationary phase (108 CFU/mL) were microencapsulated by extrusion with 2% sodium alginate as coating material. For thermal treatment, the beads were included into fermented legume doughs and exposed for 10 min at 70°, 100°, 120° and 140°C. For gastrointestinal tolerance, the beads were incubated in a successive manner in simulated saliva (lysozyme and α-amylase, pH 6.5, 10 min), gastric (pepsin and HCl, pH 3, 90 min) and pancreatic juice (bile salts, pancreatin and NaOH, pH 8, 90 min). Beads were stored at 25°C and 4°C during 100 days. Microorganisms were released with sodium citrate 0.1 M, ten-fold diluted and plated on MRS agar. The morphology and size of beads was assessed by microscopy. Scanning electron microscopy confirmed the formation of smooth, spherical, micron-sized beads with a mean diameter of 434.8 ±48.3 µm and lactobacilli included into the alginate matrix. Microencapsulated lactobacilli showed an improved survival after simulated gastrointestinal passage since a decrease of 1 log was observed after complete digestion (106 CFU/mL) but 3 log were lost from free cells suspensions. Microencapsulation and refrigeration (4°C) improved survival of microorganisms and more than 106 CFU/mL were recovered after 45 days of storage. Surprisingly, L. plantarum CRL 2211 survived all the thermal treatments, but in concentrations too low to exert a beneficial effect (103 CFU/mL at 120°C and 102 CFU/mL at 140°C). Our results show that microencapsulation in alginate beads is suitable for retaining viability of L. plantarum CRL2211 during gastrointestinal transit and storage but it is not appropriate for protecting this strain from cooking. Other coating materials should be tested in order to include this LAB into functional crackers or it should be considered as a postbiotics source.Fil: Saez, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Zarate, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad San Pablo Tucumán; ArgentinaLVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General MicrobiologyCiudad Autónoma de Buenos AriesArgentinaSociedad Argentina de Investigación en Bioquímica y Biología MolecularSociedad Argentina de Microbiología GeneralTech Science Press2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/271342Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival; LVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General Microbiology; Ciudad Autónoma de Buenos Aries; Argentina; 2020; 125-1250327-95451667-5746CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.techscience.com/biocell/v45nSuppl.1Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:27:34Zoai:ri.conicet.gov.ar:11336/271342instacron: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:34982025-09-29 10:27:34.302CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival |
title |
Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival |
spellingShingle |
Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival Saez, Gabriel Dario MICROENCAPSULATION LEGUME FLOUR LACTOBACILLI GASTROINTESTINAL SURVIVAL |
title_short |
Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival |
title_full |
Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival |
title_fullStr |
Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival |
title_full_unstemmed |
Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival |
title_sort |
Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival |
dc.creator.none.fl_str_mv |
Saez, Gabriel Dario Zarate, Gabriela del Valle |
author |
Saez, Gabriel Dario |
author_facet |
Saez, Gabriel Dario Zarate, Gabriela del Valle |
author_role |
author |
author2 |
Zarate, Gabriela del Valle |
author2_role |
author |
dc.subject.none.fl_str_mv |
MICROENCAPSULATION LEGUME FLOUR LACTOBACILLI GASTROINTESTINAL SURVIVAL |
topic |
MICROENCAPSULATION LEGUME FLOUR LACTOBACILLI GASTROINTESTINAL SURVIVAL |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
Probiotics and technological relevant microorganisms must be able to retain viability and metabolic activity under stressful conditions such as processing, storage and gastrointestinal transit. In order to exert health benefits, the selected bacteria must be present at a minimum level of 106 CFU/g of food product. In recent years, probiotic bakery products have been proposed as a food innovation. However, microorganisms must be carefully protected to ensure their safe delivery to the host. Microencapsulation shows a great potential for conferring protection on cells that need to be added to foods with an unfavorable environment. The most commonly reported microencapsulation procedure is based on the calcium alginate gel capsule formation. Lactiplantibacillus plantarum CRL2211 is a legume strain that removes antinutrients from pulses flours by fermentation. These improved flours have been used for the manufacture of a functional legume cracker. The objective of this work was to produce lactobacilli microcapsules by ionic gelation into alginate beads, and evaluate their viability after heat treatment, simulated gastrointestinal conditions and storage. Lactobacilli at stationary phase (108 CFU/mL) were microencapsulated by extrusion with 2% sodium alginate as coating material. For thermal treatment, the beads were included into fermented legume doughs and exposed for 10 min at 70°, 100°, 120° and 140°C. For gastrointestinal tolerance, the beads were incubated in a successive manner in simulated saliva (lysozyme and α-amylase, pH 6.5, 10 min), gastric (pepsin and HCl, pH 3, 90 min) and pancreatic juice (bile salts, pancreatin and NaOH, pH 8, 90 min). Beads were stored at 25°C and 4°C during 100 days. Microorganisms were released with sodium citrate 0.1 M, ten-fold diluted and plated on MRS agar. The morphology and size of beads was assessed by microscopy. Scanning electron microscopy confirmed the formation of smooth, spherical, micron-sized beads with a mean diameter of 434.8 ±48.3 µm and lactobacilli included into the alginate matrix. Microencapsulated lactobacilli showed an improved survival after simulated gastrointestinal passage since a decrease of 1 log was observed after complete digestion (106 CFU/mL) but 3 log were lost from free cells suspensions. Microencapsulation and refrigeration (4°C) improved survival of microorganisms and more than 106 CFU/mL were recovered after 45 days of storage. Surprisingly, L. plantarum CRL 2211 survived all the thermal treatments, but in concentrations too low to exert a beneficial effect (103 CFU/mL at 120°C and 102 CFU/mL at 140°C). Our results show that microencapsulation in alginate beads is suitable for retaining viability of L. plantarum CRL2211 during gastrointestinal transit and storage but it is not appropriate for protecting this strain from cooking. Other coating materials should be tested in order to include this LAB into functional crackers or it should be considered as a postbiotics source. Fil: Saez, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Zarate, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad San Pablo Tucumán; Argentina LVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General Microbiology Ciudad Autónoma de Buenos Aries Argentina Sociedad Argentina de Investigación en Bioquímica y Biología Molecular Sociedad Argentina de Microbiología General |
description |
Probiotics and technological relevant microorganisms must be able to retain viability and metabolic activity under stressful conditions such as processing, storage and gastrointestinal transit. In order to exert health benefits, the selected bacteria must be present at a minimum level of 106 CFU/g of food product. In recent years, probiotic bakery products have been proposed as a food innovation. However, microorganisms must be carefully protected to ensure their safe delivery to the host. Microencapsulation shows a great potential for conferring protection on cells that need to be added to foods with an unfavorable environment. The most commonly reported microencapsulation procedure is based on the calcium alginate gel capsule formation. Lactiplantibacillus plantarum CRL2211 is a legume strain that removes antinutrients from pulses flours by fermentation. These improved flours have been used for the manufacture of a functional legume cracker. The objective of this work was to produce lactobacilli microcapsules by ionic gelation into alginate beads, and evaluate their viability after heat treatment, simulated gastrointestinal conditions and storage. Lactobacilli at stationary phase (108 CFU/mL) were microencapsulated by extrusion with 2% sodium alginate as coating material. For thermal treatment, the beads were included into fermented legume doughs and exposed for 10 min at 70°, 100°, 120° and 140°C. For gastrointestinal tolerance, the beads were incubated in a successive manner in simulated saliva (lysozyme and α-amylase, pH 6.5, 10 min), gastric (pepsin and HCl, pH 3, 90 min) and pancreatic juice (bile salts, pancreatin and NaOH, pH 8, 90 min). Beads were stored at 25°C and 4°C during 100 days. Microorganisms were released with sodium citrate 0.1 M, ten-fold diluted and plated on MRS agar. The morphology and size of beads was assessed by microscopy. Scanning electron microscopy confirmed the formation of smooth, spherical, micron-sized beads with a mean diameter of 434.8 ±48.3 µm and lactobacilli included into the alginate matrix. Microencapsulated lactobacilli showed an improved survival after simulated gastrointestinal passage since a decrease of 1 log was observed after complete digestion (106 CFU/mL) but 3 log were lost from free cells suspensions. Microencapsulation and refrigeration (4°C) improved survival of microorganisms and more than 106 CFU/mL were recovered after 45 days of storage. Surprisingly, L. plantarum CRL 2211 survived all the thermal treatments, but in concentrations too low to exert a beneficial effect (103 CFU/mL at 120°C and 102 CFU/mL at 140°C). Our results show that microencapsulation in alginate beads is suitable for retaining viability of L. plantarum CRL2211 during gastrointestinal transit and storage but it is not appropriate for protecting this strain from cooking. Other coating materials should be tested in order to include this LAB into functional crackers or it should be considered as a postbiotics source. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/conferenceObject Reunión Journal http://purl.org/coar/resource_type/c_5794 info:ar-repo/semantics/documentoDeConferencia |
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publishedVersion |
format |
conferenceObject |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/271342 Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival; LVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General Microbiology; Ciudad Autónoma de Buenos Aries; Argentina; 2020; 125-125 0327-9545 1667-5746 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/271342 |
identifier_str_mv |
Microencapsulation of Lactiplantibacillus plantarum CRL2211 for bakery application: thermal, gastrointestinal and storage survival; LVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General Microbiology; Ciudad Autónoma de Buenos Aries; Argentina; 2020; 125-125 0327-9545 1667-5746 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.techscience.com/biocell/v45nSuppl.1 |
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 application/pdf |
dc.coverage.none.fl_str_mv |
Internacional |
dc.publisher.none.fl_str_mv |
Tech Science Press |
publisher.none.fl_str_mv |
Tech Science Press |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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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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13.070432 |