Survival and stability of free and nanoencapsulated Lactobacillus casei under simulated gastrointestinal fluid and thermal conditions

Document Type : Original Article

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Microbiology department,science faculty,Benha,Alqalubia,Egypt

Abstract

The main objective of the current study was to assess the effect of nano-encapsulation on the stability and viability of probiotic bacteria under simulated gastrointestinal digestion and thermal conditions. Purposely, probiotics were encapsulated with (sodium alginate and pullulan) by using mechanical encapsulation technique. Furthermore, developed nano-encapsules were characterized by scanning electron microscope to elucidate the interaction between the capsule matrix and probiotic bacteria. The viability and the stability of probiotic bacteria assessed by subjecting to simulated gastrointestinal, intestinal, thermal and refrigerating conditions. Nano encapsulation exhibited a significant effect on the survival and stability of probiotic bacteria. Overall, the decreasing rate in the viability of probiotic bacteria was observed in all treatments. A rapid reduction in CFU/gram was observed when free probiotic cells were stored at refrigeration temperature 4oC compared to nano encapsulated probiotic bacteria. Not only in vitro gastrointestinal assay, nanoencapsulated bacteria recorded lower reduction in total viable cells than free bacterial cells, but also the results of the viable count in the case of nano encapsulated cells were above the recommended level (106CFU/gram) under thermal conditions as well as in simulated GIT conditions.

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