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Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch

Food Science and Biotechnology 2020년 29권 11호 p.1475 ~ 1482
Thangrongthong Suppasin, Puttarat Narathip, Ladda Boonyarut, Itthisoponkul Teerarat, Pinket Wichchunee, Kasemwong Kittiwut, Taweechotipatr Malai,
소속 상세정보
 ( Thangrongthong Suppasin ) - Srinakharinwirot University Faculty of Medicine Department of Microbiology
 ( Puttarat Narathip ) - Srinakharinwirot University Faculty of Medicine Department of Microbiology
 ( Ladda Boonyarut ) - Srinakharinwirot University Faculty of Medicine Department of Microbiology
 ( Itthisoponkul Teerarat ) - Srinakharinwirot University Faculty of Agricultural Product Innovation and Technology Division of Food Science and Nutrition
 ( Pinket Wichchunee ) - National Science and Technology Development Agency National Nanotechnology Center NANOTEC Research Unit
 ( Kasemwong Kittiwut ) - National Science and Technology Development Agency National Nanotechnology Center NANOTEC Research Unit
 ( Taweechotipatr Malai ) - Srinakharinwirot University Faculty of Medicine Department of Microbiology

Abstract


Microencapsulation technology can be used to improve the probiotic viability under stress condition in the human gastrointestinal tract and during storage. The purpose of this study was to evaluate the protective effect of encapsulation materials on the survival of GABA-producing probiotics using alginate containing cassava starch nanocrystals under simulated gastrointestinal conditions and shelf storage. Lactobacillus brevis ST-69, GABA-producing probiotic strain, was isolated from kimchi and encapsulated using emulsion technique. The GABA activity, encapsulation efficiency, morphology, probiotic viability were evaluated. The encapsulation efficiency using emulsion technique was 89.72%. Probiotic encapsulated in alginate-nanocrystalline starch gel capsules showed high survival rate at 94.97% of probiotic cells under simulated gastrointestinal conditions and during long-life storage at 4 °C compared to free cells. Results showed that for improving the viability of probiotics against gastrointestinal and storage conditions, complex materials with nanocrystalline starch might be a better encapsulating matrix for the preparation of gel capsules.

키워드

Lactobacillus brevis; Gamma aminobutyric acid; Microencapsulation; Alginate; Nanocrystalline starch

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