title: Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts.
abstract: This study investigated the survival of encapsulated potential probiotic Lactobacillus plantarum which isolated from fermented cocoa beans. κ-Carrageenan was used to encapsulate the probiotic. Encapsulation techniques such as emulsification, freeze-drying or extrusion were adopted to encapsulate the probiotic. Freeze-drying and extrusion methods showed higher (p < 0.05) efficiency (89.48 ± 3.21 and 92.26 ± 1.45%, respectively) in encapsulating the probiotic compared to the emulsification method (82.19 ± 0.71% efficiency). Freeze-dried encapsulated probiotic L. plantarum was selected for further survival analysis as greater amount of beads were produced compared to the extrusion method. Freeze-dried probiotic was found to have significantly (p < 0.05) higher tolerance to acid at pH 2 with higher survival percentage compared to non-encapsulated probiotic. However, freeze-drying encapsulation was proven not to enhance the resistance of the probiotic to bile salt as evidenced by the one log colony reduction as for the non-encapsulated probiotic. Further modification of freeze-drying encapsulation technique is needed to enhance the survival of the encapsulated potential probiotic L. plantarum toward bile salt in the future.
authors.affiliation: Faculty of Science and Technology, School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia.
authors.forename: W F
authors.initials: WF
authors.lastname: Tee
authors.affiliation: Faculty of Science and Technology, School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia naza@ukm.my.
authors.forename: R
authors.initials: R
authors.lastname: Nazaruddin
authors.affiliation: Faculty of Science and Technology, School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia.
authors.forename: Y N
authors.initials: YN
authors.lastname: Tan
authors.affiliation: Faculty of Science and Technology, School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia.
authors.forename: M K
authors.initials: MK
authors.lastname: Ayob
mesh_terms: D001647:Bile Acids and Salts / Q000494:pharmacology*; D002099:Cacao / Q000382:microbiology; D002214:Capsules; D002351:Carrageenan; D005612:Freeze Drying; D041981:Gastrointestinal Tract; D006801:Humans; D006863:Hydrogen-Ion Concentration; D048191:Lactiplantibacillus plantarum / Q000187:drug effects* / Q000254:growth & development; D050296:Microbial Viability / Q000187:drug effects*; D019936:Probiotics
chemical_list: D001647:Bile Acids and Salts; D002214:Capsules; D002351:Carrageenan
keywords: Lactobacillus plantarum; Probiotic encapsulation; freeze-drying; survival