Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel
Encapsulation of probiotic bacteria helps to protect its viability in food and enhances bioavailability in the human body. Alginate, a widely used gellant, singly cannot offer adequate protection to the encapsulated probiotics because the porosity of its micro-particles limits its stability in acid...
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| Format: | Article |
| Language: | English |
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Biotechnology Society of Nepal
2023-12-01
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| Series: | Nepal Journal of Biotechnology |
| Subjects: | |
| Online Access: | https://nepjb.com/index.php/NJB/article/view/279 |
| _version_ | 1797371111842775040 |
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| author | Monica Pradhan Agnescia Clarissa Sera Sangeeta Prakash Claire Gaiani Bhesh Bhandari |
| author_facet | Monica Pradhan Agnescia Clarissa Sera Sangeeta Prakash Claire Gaiani Bhesh Bhandari |
| author_sort | Monica Pradhan |
| collection | DOAJ |
| description |
Encapsulation of probiotic bacteria helps to protect its viability in food and enhances bioavailability in the human body. Alginate, a widely used gellant, singly cannot offer adequate protection to the encapsulated probiotics because the porosity of its micro-particles limits its stability in acidic conditions. Milk protein concentrate (MPC) is known to enhance gel strength. This study attempts to use chymosin treated MPC (1.0% solids w/w) as a co-gelling agent with sodium alginate (1.0%, 1.5% and 2.0% solids w/w) to enhance encapsulation of Lactobacillus rhamnosus GG (LGG) by adopting a continuous impinging aerosol technique using CaCl2. The moisture content of microgel paste of test formulations ranged from 88.1% to 90.4% (w/w) (P>0.05). Amongst the alginate MPC composite formulations, microparticles comprising of 1.0% alginate and 1.0% MPC solids exhibited highest (P<0.05) probiotic count (7.27 log CFU/g solids) and lowest viability reduction (P<0.05). Confocal image of its microparticle illustrate the presence of live bacteria, which appear as green, rod-shaped entities, entrapped within dark gel matrix. Under simulated gastric condition of pH 2 at 37oC, its microgel particle exhibited detectable viability upto 15 minutes. In case of 1.0% alginate control microgel, comparatively higher viability was noted in the 5th minute, which was undetectable by the 10th minute. With a progressive increase in alginate concentration among test formulations, cell count decreased, suggesting milk protein positively impacted viability. Microgel of 1.0% MPC control exhibited lowest loss of viable cells (0.93 log CFU/g solids). Optical image of its microparticles appeared as large flocculate rather than spherical microgel, as observed with alginate control microparticles, suggesting MPC alone is unable to produce microgels. While this study infers better viability of microparticles comprising of 1.0 % alginate and 1.0 % MPC, it opens avenues for further research for strengthening co-gelation for probiotic survival in low pH.
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| first_indexed | 2024-03-08T18:15:07Z |
| format | Article |
| id | doaj.art-f20ee4205c5140c98bd46eafc43f6f03 |
| institution | Directory Open Access Journal |
| issn | 2091-1130 2467-9313 |
| language | English |
| last_indexed | 2024-03-08T18:15:07Z |
| publishDate | 2023-12-01 |
| publisher | Biotechnology Society of Nepal |
| record_format | Article |
| series | Nepal Journal of Biotechnology |
| spelling | doaj.art-f20ee4205c5140c98bd46eafc43f6f032023-12-31T15:40:33ZengBiotechnology Society of NepalNepal Journal of Biotechnology2091-11302467-93132023-12-0111210.54796/njb.v11i2.279Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgelMonica Pradhan0Agnescia Clarissa Sera1Sangeeta Prakash2Claire Gaiani3Bhesh Bhandari4School of Agriculture and Food Sustainability, The University of Queensland, AustraliaPoltekkes Kemenkes Palangka Raya, IndonesiaSchool of Agriculture and Food Sustainability, The University of Queensland, AustraliaThe University of Lorraine, FranceSchool of Agriculture and Food Sustainability, The University of Queensland, Australia. Encapsulation of probiotic bacteria helps to protect its viability in food and enhances bioavailability in the human body. Alginate, a widely used gellant, singly cannot offer adequate protection to the encapsulated probiotics because the porosity of its micro-particles limits its stability in acidic conditions. Milk protein concentrate (MPC) is known to enhance gel strength. This study attempts to use chymosin treated MPC (1.0% solids w/w) as a co-gelling agent with sodium alginate (1.0%, 1.5% and 2.0% solids w/w) to enhance encapsulation of Lactobacillus rhamnosus GG (LGG) by adopting a continuous impinging aerosol technique using CaCl2. The moisture content of microgel paste of test formulations ranged from 88.1% to 90.4% (w/w) (P>0.05). Amongst the alginate MPC composite formulations, microparticles comprising of 1.0% alginate and 1.0% MPC solids exhibited highest (P<0.05) probiotic count (7.27 log CFU/g solids) and lowest viability reduction (P<0.05). Confocal image of its microparticle illustrate the presence of live bacteria, which appear as green, rod-shaped entities, entrapped within dark gel matrix. Under simulated gastric condition of pH 2 at 37oC, its microgel particle exhibited detectable viability upto 15 minutes. In case of 1.0% alginate control microgel, comparatively higher viability was noted in the 5th minute, which was undetectable by the 10th minute. With a progressive increase in alginate concentration among test formulations, cell count decreased, suggesting milk protein positively impacted viability. Microgel of 1.0% MPC control exhibited lowest loss of viable cells (0.93 log CFU/g solids). Optical image of its microparticles appeared as large flocculate rather than spherical microgel, as observed with alginate control microparticles, suggesting MPC alone is unable to produce microgels. While this study infers better viability of microparticles comprising of 1.0 % alginate and 1.0 % MPC, it opens avenues for further research for strengthening co-gelation for probiotic survival in low pH. https://nepjb.com/index.php/NJB/article/view/279Chymosin-treated MPCLactobacillus rhamnosus GGencapsulationviability |
| spellingShingle | Monica Pradhan Agnescia Clarissa Sera Sangeeta Prakash Claire Gaiani Bhesh Bhandari Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel Nepal Journal of Biotechnology Chymosin-treated MPC Lactobacillus rhamnosus GG encapsulation viability |
| title | Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel |
| title_full | Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel |
| title_fullStr | Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel |
| title_full_unstemmed | Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel |
| title_short | Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel |
| title_sort | encapsulation of lactobacillus rhamnosus gg in chymosin treated milk protein alginate microgel |
| topic | Chymosin-treated MPC Lactobacillus rhamnosus GG encapsulation viability |
| url | https://nepjb.com/index.php/NJB/article/view/279 |
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