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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/271342

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network_name_str CONICET Digital (CONICET)
spelling 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
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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
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https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
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dc.coverage.none.fl_str_mv Internacional
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