Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage Stability
<i>Lactobacillus casei (L. casei W8)</i> was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of...
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| Format: | Article |
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1337 |
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| author | Qingshen Sun Louise Wicker |
| author_facet | Qingshen Sun Louise Wicker |
| author_sort | Qingshen Sun |
| collection | DOAJ |
| description | <i>Lactobacillus casei (L. casei W8)</i> was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of esterification (DE). Pectin ζ-potential decreased to about −37 mV and molecular weight decreased from 177 kDa to 143 kDa during charge modification. More than 99% <i>L. casei W8</i> were encapsulated in block charged, low methoxy pectin (35 mLMP) hydrogels by calcium ionotropic gelation. The integrity of the hydrogels was maintained under simulated GI conditions, and no release of <i>L. casei</i> W8 was observed. Microbial counts of encapsulated <i>L. casei</i> ranged from 6.94 log CFU/g to 10.89 log CFU/g and were 1.23 log CFU/g higher than for unencapsulated <i>L. casei W8</i>. The viability of encapsulated <i>L. casei W8</i> in wet hydrogels remained the same for 2 weeks, but nearly all flora died after 4 weeks storage at 4 °C. However, freeze dried hydrogels of <i>L. casei W8</i> were viable for 42 days at 4 °C and 14 days at room temperature. Charge modified pectin hydrogels are potentially good vehicles for colon-targeted delivery carrier for probiotics and longer stability of <i>L. casei W8</i>. |
| first_indexed | 2024-03-10T10:32:37Z |
| format | Article |
| id | doaj.art-cabf97b10c13479aac6e0537c635285b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:32:37Z |
| publishDate | 2021-06-01 |
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| series | Foods |
| spelling | doaj.art-cabf97b10c13479aac6e0537c635285b2023-11-21T23:31:45ZengMDPI AGFoods2304-81582021-06-01106133710.3390/foods10061337Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage StabilityQingshen Sun0Louise Wicker1Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, ChinaSchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70808, USA<i>Lactobacillus casei (L. casei W8)</i> was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of esterification (DE). Pectin ζ-potential decreased to about −37 mV and molecular weight decreased from 177 kDa to 143 kDa during charge modification. More than 99% <i>L. casei W8</i> were encapsulated in block charged, low methoxy pectin (35 mLMP) hydrogels by calcium ionotropic gelation. The integrity of the hydrogels was maintained under simulated GI conditions, and no release of <i>L. casei</i> W8 was observed. Microbial counts of encapsulated <i>L. casei</i> ranged from 6.94 log CFU/g to 10.89 log CFU/g and were 1.23 log CFU/g higher than for unencapsulated <i>L. casei W8</i>. The viability of encapsulated <i>L. casei W8</i> in wet hydrogels remained the same for 2 weeks, but nearly all flora died after 4 weeks storage at 4 °C. However, freeze dried hydrogels of <i>L. casei W8</i> were viable for 42 days at 4 °C and 14 days at room temperature. Charge modified pectin hydrogels are potentially good vehicles for colon-targeted delivery carrier for probiotics and longer stability of <i>L. casei W8</i>.https://www.mdpi.com/2304-8158/10/6/1337charge modified pectinencapsulationprobiotic<i>Lactobacillus</i>in vitro release |
| spellingShingle | Qingshen Sun Louise Wicker Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage Stability Foods charge modified pectin encapsulation probiotic <i>Lactobacillus</i> in vitro release |
| title | Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage Stability |
| title_full | Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage Stability |
| title_fullStr | Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage Stability |
| title_full_unstemmed | Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage Stability |
| title_short | Hydrogel Encapsulation of <i>Lactobacillus casei</i> by Block Charge Modified Pectin and Improved Gastric and Storage Stability |
| title_sort | hydrogel encapsulation of i lactobacillus casei i by block charge modified pectin and improved gastric and storage stability |
| topic | charge modified pectin encapsulation probiotic <i>Lactobacillus</i> in vitro release |
| url | https://www.mdpi.com/2304-8158/10/6/1337 |
| work_keys_str_mv | AT qingshensun hydrogelencapsulationofilactobacilluscaseiibyblockchargemodifiedpectinandimprovedgastricandstoragestability AT louisewicker hydrogelencapsulationofilactobacilluscaseiibyblockchargemodifiedpectinandimprovedgastricandstoragestability |