Survival of Probiotics in Hypromellose Capsules with Rice or Potato Maltodextrin Excipient.
There is currently no authorized or established therapeutic level/dose of probiotics for proposed health benefits; however, a daily probiotic consumption of 108to 1010CFU has been recommended. This study determined the survival of 5 individual probiotic strains, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis, along with a mixture of the 5 strains in hypromellose capsules with rice or potato maltodextrin at 4, 25, and 37 °C for 12 mo. Samples were collected monthly and plated on deMan-Rogosa Sharpe agar with 0.05% l-cysteine hydrochloride. Results showed that samples stored at 4 °C had an average count of 108to 1011CFU/g of probiotic cells during the 12 mo period, whereas at 25 °C, L. rhamnosus and L. paracasei had an average counts below 108CFU/g during the storage period. L. rhamnosus was the most vulnerable strain used in this study, having the least viable counts at all 3 storage temperatures. Probiotics stored in rice maltodextrin, on average, had higher probiotic counts compared to those stored in potato maltodextrin. Study suggests that to provide consumers with 108to 1010CFU/d of probiotic cells, robust bacterial strains, suitable carriers, and a storage temperature of 4 °C are required.
Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A.
Jinru
J
Chen
Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A.
Allison
A
Bechman
Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A.
Yaa Asantewaa Kafui
YAK
Klu
Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A.
Robert D
RD
Phillips
Lactobacillus; maltodextrin; probiotic carrier; probiotics; viability