Entrapment in food-grade transglutaminase cross-linked gelatin-maltodextrin microspheres protects Lactobacillus spp. during exposure to simulated gastro-intestinal juices

Siriwan Nawong, Ratchadaporn Oonsivilai, Nantakorn Boonkerd, Lisbeth Truelstrup Hansen

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Abstract

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.
Original languageEnglish
JournalFood Research International
Volume85
Pages (from-to)191-199
ISSN0963-9969
DOIs
Publication statusPublished - 2016
Externally publishedYes

Keywords

  • Gelatin
  • Maltodextrin
  • Transglutaminase
  • Microencapsulation
  • Probiotics
  • Lactic acid bacteria
  • Simulated gastro-intestinal juices
  • Functional foods

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