Association of carob galactomannans with probiotic bacteria in synbiotic fermented milk and colon targeted-release carrier

Dilmi-Bouras A., . and Yahla I., . and Ziar H., . and Gérard P., . and Sadoud M., . and Keddar K., . and Riazi A., . Association of carob galactomannans with probiotic bacteria in synbiotic fermented milk and colon targeted-release carrier. pp. 879-891. ISSN 22317546

For the first time this study presented the use of raw locust bean gum (LBG) as a prebiotic with one probiotic strain in synbiotic fermented milk or combined with Na-alginate as a biopolymer for a targeted release of bacteria under colon-like conditions. For this purpose the fermentative characteristics (biomass pH) bacterial survival and developed viscosities of the stored fermented milks were determined. The survival rates of microencapsulated bacteria using the emulsion technique under simulated gastrointestinal conditions (stomach: pH 2 0.3 pepsin; colon: pH 6.5 1 pancreatin 0.3 bile) were also evaluated. Results showed that all the tested bacteria maintained better biomass and acidifying activities in the presence of LBG especially at 2. During cold storage the viscosities of the LBG-fermented milks were regulated and better appreciated especially at 2. Lactobacillus rhamnosus LbRE-LSAS and Bifidobacterium animalis subsp. lactis Bb12 microencapsulated separately in Ca-alginate-raw carob gum maintained good survival rates (51 - 66) as compared to free cells (21 - 59) under simulated digestive conditions and were released under colon-like conditions. Therefore the formulation of LBG-enriched fermented milks containing probiotic bacteria could represent a very good candidate for industrial application. Ca-alginate-raw LBG beads for the specific release of probiotics in the colon could benefit consumers with celiac disease or other digestive disorders because LBG is naturally gluten-free.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(04)%202022/15%20-...

Abstract

For the first time this study presented the use of raw locust bean gum (LBG) as a prebiotic with one probiotic strain in synbiotic fermented milk or combined with Na-alginate as a biopolymer for a targeted release of bacteria under colon-like conditions. For this purpose the fermentative characteristics (biomass pH) bacterial survival and developed viscosities of the stored fermented milks were determined. The survival rates of microencapsulated bacteria using the emulsion technique under simulated gastrointestinal conditions (stomach: pH 2 0.3 pepsin; colon: pH 6.5 1 pancreatin 0.3 bile) were also evaluated. Results showed that all the tested bacteria maintained better biomass and acidifying activities in the presence of LBG especially at 2. During cold storage the viscosities of the LBG-fermented milks were regulated and better appreciated especially at 2. Lactobacillus rhamnosus LbRE-LSAS and Bifidobacterium animalis subsp. lactis Bb12 microencapsulated separately in Ca-alginate-raw carob gum maintained good survival rates (51 - 66) as compared to free cells (21 - 59) under simulated digestive conditions and were released under colon-like conditions. Therefore the formulation of LBG-enriched fermented milks containing probiotic bacteria could represent a very good candidate for industrial application. Ca-alginate-raw LBG beads for the specific release of probiotics in the colon could benefit consumers with celiac disease or other digestive disorders because LBG is naturally gluten-free.

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Item Type:	Article
AGROVOC Term:	Probiotics
AGROVOC Term:	Locust bean gum
AGROVOC Term:	Carobs
AGROVOC Term:	Fermentation
AGROVOC Term:	Microencapsulation
AGROVOC Term:	Fermented milk
AGROVOC Term:	Biopolymers
AGROVOC Term:	Survival
AGROVOC Term:	Lactobacillus
AGROVOC Term:	Bifidobacterium
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10829

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