Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels

Zhang, Minghao; Cai, Dan; Song, Qiumei; Wang, Yu; Sun, Haiyue; Piao, Chunhong; Yu, Hansong; Liu, Junmei; Liu, Jingsheng; Wang, Yuhua

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자료유형: 학술저널

저자정보: Zhang, Minghao (College of Food Science and Engineering, Jilin Agricultural University) Cai, Dan (College of Food Science and Engineering, Jilin Agricultural University) Song, Qiumei (College of Food Science and Engineering, Jilin Agricultural University) Wang, Yu (College of Food Science and Engineering, Jilin Agricultural University) Sun, Haiyue (College of Food Science and Engineering, Jilin Agricultural University) Piao, Chunhong (College of Food Science and Engineering, Jilin Agricultural University) Yu, Hansong (College of Food Science and Engineering, Jilin Agricultural University) Liu, Junmei (College of Food Science and Engineering, Jilin Agricultural University) Liu, Jingsheng (College of Food Science and Engineering, Jilin Agricultural University) Wang, Yuhua (College of Food Science and Engineering, Jilin Agricultural University)

저널정보: 한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제3호

발행연도: 2019.1

수록면: 459 - 473 (15page)

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Lactobacillus rhamnosus GG (LGG) has low resistance to low pH and bile salt in the gastrointestinal juice. In this study, the gel made from whey protein concentrate (WPC) and pullulan (PUL) was used as the wall material to prepare the microencapsulation for LGG protection. The gelation process was optimized and the properties of gel were also determined. The results showed the optimal gel was made from 10% WPC and 8.0% PUL at pH 7.5, which could get the best protective effect; the viable counts of LGG were 6.61 Log CFU/g after exposure to simulated gastric juice (SGJ) and 9.40 Log CFU/g to simulated intestinal juice (SIJ) for 4 h. Sodium dodecyl sulphite polyacrylamide gel electrophoresis (SDS-PAGE) confirmed that the WPC-PUL gel had low solubility in SGJ, but dissolved well in SIJ, which suggested that the gel can protect LGG under SGJ condition and release probiotics in the SIJ. Moreover, when the gel has highest hardness and water-holding capacity, the viable counts of LGG were not the best, suggesting the relationship between the protection and the properties of the gel was non-linear.

#whey protein concentration #pullulan #gel #microencapsulation #Lactobacillus rhamnosus GG

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