title: Microencapsulation of Lactobacillus rhamnosus GG by Transglutaminase Cross-Linked Soy Protein Isolate to Improve Survival in Simulated Gastrointestinal Conditions and Yoghurt.
abstract: Microencapsulation is an effective way to improve the survival of probiotics in simulated gastrointestinal (GI) conditions and yoghurt. In this study, microencapsulation of Lactobacillus rhamnosus GG (LGG) was prepared by first cross-linking of soy protein isolate (SPI) using transglutaminase (TGase), followed by embedding the bacteria in cross-linked SPI, and then freeze-drying. The survival of microencapsulated LGG was evaluated in simulated GI conditions and yoghurt. The results showed that a high microencapsulation yield of 67.4% was obtained. The diameter of the microencapsulated LGG was in the range of 52.83 to 275.16 μm. Water activity did not differ between free and microencapsulated LGG after freeze-drying. The survival of microencapsulated LGG under simulated gastric juice (pH 2.5 and 3.6), intestinal juice (0.3% and 2% bile salt) and storage at 4 °C were significantly higher than that of free cells. The survival of LGG in TGase cross-linked SPI microcapsules was also improved to 14.5 ± 0.5% during storage in yoghurt. The microencapsulation of probiotics by TGase-treated SPI can be a suitable alternative to polysaccharide gelation technologies.
authors.affiliation: Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China.
authors.forename: Chun
authors.initials: C
authors.lastname: Li
authors.affiliation: Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China.
authors.forename: Chun-Ling
authors.initials: CL
authors.lastname: Wang
authors.affiliation: Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Sun
authors.affiliation: Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China.
authors.forename: Ai-Li
authors.initials: AL
authors.lastname: Li
authors.affiliation: Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Liu
authors.affiliation: Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China.
authors.forename: Xiang-Chen
authors.initials: XC
authors.lastname: Meng
mesh_terms: D001647:Bile Acids and Salts; D002214:Capsules; D004339:Drug Compounding / Q000379:methods*; D005612:Freeze Drying / Q000379:methods; D005750:Gastric Juice; D041981:Gastrointestinal Tract / Q000737:chemistry*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007419:Intestinal Secretions; D052201:Lacticaseibacillus rhamnosus / Q000254:growth & development*; D019936:Probiotics; D030262:Soybean Proteins / Q000378:metabolism*; D013025:Glycine max / Q000737:chemistry; D011503:Transglutaminases / Q000378:metabolism*; D015014:Yogurt / Q000382:microbiology*
chemical_list: D001647:Bile Acids and Salts; D002214:Capsules; D030262:Soybean Proteins; D011503:Transglutaminases
keywords: Lactobacillus rhamnosus GG; microencapsulation; soy protein isolate; transglutaminase; yoghurt