Survival of Bifidobacterium longum LMG 13197 microencapsulated in Vegetal or Vegetal-inulin matrix in simulated gastrointestinal fluids and yoghurt

dc.contributor.authorAmakiri, Andreal Chioma
dc.contributor.authorThantsha, Mapitsi Silvester
dc.contributor.emailmapitsi.thantsha@up.ac.zaen_ZA
dc.date.accessioned2016-09-09T12:55:52Z
dc.date.available2016-09-09T12:55:52Z
dc.date.issued2016-12
dc.description.abstractBACKGROUND : Vegetal BM 297 ATO is a food grade lipid based material extracted from vegetables, and certified for human consumption. In this study, Bifidobacterium longum LMG 13197 was encapsulated in Vegetal BM 297 ATO-inulin by freeze drying, followed by evaluation of its survival in simulated gastrointestinal fluids and yoghurt. Furthermore,the effect of incorporation of such microparticles on physico-chemical properties of yoghurt was examined. Unencapsulated and encapsulated B. longum cells were exposed to simulated gastrointestinal fluids for 6 h and yoghurt at 4 °C for 6 weeks, and then evaluated for viability using plate counts. RESULTS : By the end of exposure to simulated gastrointestinal fluids, encapsulated cells were >5 log units higher than their unencapsulated counterparts. Furthermore, their levels in yoghurt remained above 106 cfu mL−1 until the end of 6 weeks of storage while unencapsulated levels were at this level up to 5 weeks. There were no significant differences in pH values of yoghurts containing encapsulated cells throughout the storage (p > 0.05). However, significant differences in the lightness and yellowness of these yoghurts were recorded, although the total colour change was negligible. CONCLUSIONS : Vegetal-inulin encapsulation protected probiotics in gastrointestinal fluids and yoghurt with negligible effects to its appearance, thus can be used for fortification of yoghurt with probiotics.en_ZA
dc.description.departmentMicrobiology and Plant Pathologyen_ZA
dc.description.librarianhb2016en_ZA
dc.description.sponsorshipThe National Research Foundation (NRF) of South Africaen_ZA
dc.description.urihttp://www.springerplus.comen_ZA
dc.identifier.citationAmakiri, AC & Thantsha, MS 2016, 'Survival of Bifidobacterium longum LMG 13197 microencapsulated in Vegetal or Vegetal-inulin matrix in simulated gastrointestinal fluids and yoghurt', SpringerPlus, vol. 5, no. 1, art. #1343, pp. 1-12.en_ZA
dc.identifier.issn2193-1801 (print)
dc.identifier.issn2193-1801 (online)
dc.identifier.other10.1186/s40064-016-3010-y
dc.identifier.urihttp://hdl.handle.net/2263/56691
dc.language.isoenen_ZA
dc.publisherSpringerOpenen_ZA
dc.rights© 2016 The Author(s). This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/).en_ZA
dc.subjectLipid excipientsen_ZA
dc.subjectMicroencapsulationen_ZA
dc.subjectProbioticsen_ZA
dc.subjectVegetalen_ZA
dc.subjectInulinen_ZA
dc.subjectSimulated gastrointestinal fluidsen_ZA
dc.titleSurvival of Bifidobacterium longum LMG 13197 microencapsulated in Vegetal or Vegetal-inulin matrix in simulated gastrointestinal fluids and yoghurten_ZA
dc.typeArticleen_ZA

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