TY - JOUR
T1 - Entrapment in food-grade transglutaminase cross-linked gelatin-maltodextrin microspheres protects Lactobacillus spp. during exposure to simulated gastro-intestinal juices
AU - Nawong, Siriwan
AU - Oonsivilai, Ratchadaporn
AU - Boonkerd, Nantakorn
AU - Hansen, Lisbeth Truelstrup
PY - 2016
Y1 - 2016
N2 - Dietary intake of probiotic bacteria has been shown to impart health effects, however, maintaining viable cells in foods and during passage of the adverse conditions in the upper gastro-intestinal tract is often a problem. The objective of this research was to develop and characterize novel food-grade phase-separated gelatin-maltodextrin (G-MD) microspheres, where the gelatin was cross-linked with transglutaminase (TGase), to determine if encapsulated probiotic lactic acid bacteria were protected during exposure to simulated upper gastro-intestinal tract conditions. The stability, size, structure and protective ability of G-MD microspheres as a function of different TGase concentrations and gelatin bloom strengths were tested. The G-MD microspheres made with gelatin A 300 bloom and a TGase concentration of 10. U/g prevented pepsin-induced degradation of the microspheres in simulated gastric juice (pH. 2.0, 2. h, 37. °C), resulting in significantly (p.
AB - Dietary intake of probiotic bacteria has been shown to impart health effects, however, maintaining viable cells in foods and during passage of the adverse conditions in the upper gastro-intestinal tract is often a problem. The objective of this research was to develop and characterize novel food-grade phase-separated gelatin-maltodextrin (G-MD) microspheres, where the gelatin was cross-linked with transglutaminase (TGase), to determine if encapsulated probiotic lactic acid bacteria were protected during exposure to simulated upper gastro-intestinal tract conditions. The stability, size, structure and protective ability of G-MD microspheres as a function of different TGase concentrations and gelatin bloom strengths were tested. The G-MD microspheres made with gelatin A 300 bloom and a TGase concentration of 10. U/g prevented pepsin-induced degradation of the microspheres in simulated gastric juice (pH. 2.0, 2. h, 37. °C), resulting in significantly (p.
KW - Gelatin
KW - Maltodextrin
KW - Transglutaminase
KW - Microencapsulation
KW - Probiotics
KW - Lactic acid bacteria
KW - Simulated gastro-intestinal juices
KW - Functional foods
U2 - 10.1016/j.foodres.2016.04.041
DO - 10.1016/j.foodres.2016.04.041
M3 - Journal article
VL - 85
SP - 191
EP - 199
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -