![]() ![]() Nowadays, the investigations about the importance of GI microbiota are widely and intensively increased. Probiotics promote health status and play an essential role against colonization of pathogenic microbes in the intestine by the production of antimicrobial compounds, increase gut integrity by stimulating mucus production, improve enzyme formation, regulate the composition of (GI) microbiota, and act as immunity modulators. The interest of probiotics and its introduction to food is massively increased during the past few years owing to reported evidence about probiotics’ positive effect on the human health. Lacticaseibacillu rhamnosus originally isolated from humans has attracted more attention due to its ability to survive stomach acids and bile salts ( Segers and Lebeer, 2014), and to its positive effect on the progression of diseases including gastrointestinal (GI) infections ( Capurso, 2019). Besides, they are available in the market in the form of probiotic foods or as supplements. These microorganisms could be naturally found in fermented food like yogurt and dairy products, pickles, sauerkraut, kefir, Kombucha, etc. The term probiotics includes strains belonging to several genera of bacteria and yeasts, such as Lactobacillus, Bifidobacterium, Streptococcus, Enterococcus, Escherichia, Bacillus, and Saccharomyces. Later, the definition was reworded as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” ( Hill et al., 2014). The World Health Organization (WHO) has defined probiotics as “live microorganisms which when administered in adequate amounts confer a health benefit on the host” ( FAO/WHO, 2001). The LbL technique showed a significant protection of probiotic cells and potential use in food application. Edible films prepared with pectin with LbL-coated cells showed significantly higher values in their tensile strength (TS) of 50% and elongation at the break (EB) of 32.5% than pectin without LbL-coated cells. Moreover, the cells coated with BSP and inulin showed the best protection for L. rhamnosus showed significant ( p ≤ 0.05) improvement (<4, 3, and 1.5 logs reduction for glucomannan, alginate and inulin, respectively) compared with plain cells (∼6.7 log reduction) under sequential exposure to SGF and SIF. ![]() Generally, the survivability of coated L. Additionally, the viability after exposure to 37, 45, and 55☌ for 30 min was also determined. rhamnosus were determined under sequential simulated gastric fluid (SGF) for 120 min and simulated intestinal fluid (SIF) for 180 min. The viable cell counts of the plain and coated L. ![]() ![]() The of aim of this study was to evaluate the viability of coated Lacticaseibacillus rhamnosus using a layer-by-layer (LbL) technique with black seed protein (BSP) extracted from Nigella sativa defatted seeds cakes ( NsDSC), as a coating material, with alginate, inulin, or glucomannan, separately, and the final number of coating layers was 3. Different approaches were used to enhance the viability of probiotics including microencapsulation and layer-by-layer cell coating. Viability of probiotics in the food matrix and further in the digestive system is still a challenge for the food industry. Probiotics and prebiotics are widely used as functional food ingredients. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |