title: Impact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in three in vitro gastric digestion procedures.
abstract: The goal of this study was to assess the interaction between microencapsulation and a yogurt food matrix on the survival of Lactobacillus reuteri NCIMB 30242 in four different in vitro systems that simulate a gastric environment. The four systems were: United States Pharmacopeia (USP) solutions, a static two-step (STS) procedure which included simulated food ingredients, a constantly dynamic digestion procedure (IViDiS), as well a multi-step dynamic digestion scheme (S'IViDiS). The pH profiles of the various procedures varied between systems with acidity levels being: USP > STS > IViDiS = S'IVIDiS. Addition of a food matrix increased the pH in all systems except for the USP methodology. Microencapsulation in alginate-based gels was effective in protecting the cells in model solutions when no food ingredients were present. The stability of the probiotic culture in the in vitro gastric environments was enhanced when (1) yoghurt or simulated food ingredient were present in the medium in sufficient quantity, (2) pH was higher. The procedure-comparison data of this study will be helpful in interpreting the literature with respect to viable counts of probiotics obtained from different static or dynamic in vitro gastric systems.
authors.affiliation: 1 Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada.|3 Institute for Nutrition and Functional Foods (INAF), Laval University, Suite 1710, 2440 Boulevard Hochelaga, Québec, QC G1V 0A6, Canada.
authors.forename: C P
authors.initials: CP
authors.lastname: Champagne
authors.affiliation: 1 Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada.
authors.forename: Y
authors.initials: Y
authors.lastname: Raymond
authors.affiliation: 1 Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada.
authors.forename: N
authors.initials: N
authors.lastname: Guertin
authors.affiliation: 2 Micropharma Limited, 4200 Saint-Laurent Boulevard, 4th floor, Unit 409, Montréal, QC H2W 2R2, Canada.
authors.forename: C J
authors.initials: CJ
authors.lastname: Martoni
authors.affiliation: 2 Micropharma Limited, 4200 Saint-Laurent Boulevard, 4th floor, Unit 409, Montréal, QC H2W 2R2, Canada.
authors.forename: M L
authors.initials: ML
authors.lastname: Jones
authors.affiliation: 1 Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada.
authors.forename: I
authors.initials: I
authors.lastname: Mainville
authors.affiliation: 1 Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada.
authors.forename: Y
authors.initials: Y
authors.lastname: Arcand
mesh_terms: D000464:Alginates; D000900:Anti-Bacterial Agents / Q000378:metabolism*; D004339:Drug Compounding; D004355:Drug Stability; D005750:Gastric Juice / Q000378:metabolism*; D005782:Gels; D020723:Glucuronic Acid; D006603:Hexuronic Acids; D006863:Hydrogen-Ion Concentration; D052200:Limosilactobacillus reuteri / Q000502:physiology*; D050296:Microbial Viability; D008962:Models, Theoretical; D019936:Probiotics; D014481:United States; D015014:Yogurt / Q000382:microbiology*
chemical_list: D000464:Alginates; D000900:Anti-Bacterial Agents; D005782:Gels; D006603:Hexuronic Acids; D020723:Glucuronic Acid
keywords: food matrix; pH; probiotics; simulated gastric systems