Isolation and Identification of an Indigenous Probiotic Lactobacillus Strain: Its Encapsulation with Natural Branched Polysaccharids to Improve Bacterial Viability

• Main Authors: Nafiseh Sadat Foroutan, Fatemeh Tabandeh, Mahvash Khodabandeh, Naheed Mojgani, Amir Maghsoudi, Meisam Moradi
• Format: Article
• Language: English
• Published: Shahid Behehsti University of Medical Sciences 2017-06-01
• Series: Applied Food Biotechnology
• Subjects: Encapsulation, Extrusion, Lactobacillus, Probiotic
• Online Access: http://journals.sbmu.ac.ir/afb/article/view/16471
• ISSN: 2345-5357; 2423-4214

<p><a href="/public/journals/52/Dr.Tabandeh.jpg" target="_self"><img src="/public/site/images/mmoslemi/JPEG-Dr._Tabadeh-Small_.jpg" alt="" /></a></p><p><strong><span>Background and Objective: </span></strong><span>Probiotics have to reach their site of action in certain numbers in order to exhibit positive health effects. Encapsulation has shown remarkable enhancing effects on probiotic survival in simulated gastric conditions compared to free bacteria. The purpose of this study was identification and evaluation of a potential probiotic strain using encapsulation process by new carriers in order to improve probiotic viability during in vitro simulated conditions.</span></p><p><strong><span>Material and Methods:</span></strong><span class="apple-converted-space"><span> </span></span><span>A native Lactobacillus was isolated from yogurt, identified as Lactobacillus casei PM01 (NCBI registered) and analyzed for probiotic properties alongside established probiotic strains of Lactobacillus acidophilus ATCC 43556, and <em>Lactobacillus rhamnosus</em> ATCC 7469. Acid and bile resistance, adhesion to Caco-2 cells and antibiotic resistance were evaluated. Lactobacillus casei PM01 was encapsulated with alginate, chitosan and natural branched polysaccharides (pectin, tragacanth gum and gum Arabic) by using extrusion technique. Encapsulation efficiency, acidification activity and viability of entrapped Lactobacillus casei PM01 in simulated gastric pH were determined.</span></p><p><strong><span> Results and Conclusion:</span></strong><span class="apple-converted-space"><span> </span></span><span>Based on the results, all the three strains could be considered as potential probiotics, and are good candidates for further in vitro and in vivo evaluation. The results showed that the survival of encapsulated Lactobacillus casei PM01 was significantly (p≤0.05) increased when it was incubated in simulated gastric pH. It can be concluded that indigenous Lactobacillus casei PM01 in encapsulated form is introduced as an efficient probiotic strain for using in dairy products.</span></p><p><strong><span>Conflict of interest:</span></strong><span class="apple-converted-space"><span> </span></span><span>The authors declare no conflict of interest.</span></p>