Encapsulated Lactococcus lactis with enhanced gastrointestinal survival for the development of folate enriched functional foods

Bioresour Technol. 2015:188:226-30. doi: 10.1016/j.biortech.2015.01.073. Epub 2015 Feb 3.

Abstract

Two lactic acid bacteria (LAB) isolated from cow's milk were identified as Lactococcus lactis strains and designated as L. lactis CM22 and L. lactis CM28. They were immobilised by co-encapsulation using alginate and mannitol and by hybrid entrapment with skim milk, glycerol, CaCO3 and alginate. The encapsulated cells survived better in simulated gastrointestinal conditions compared to the free cells. The percentage survival of probiotics encapsulated by hybrid entrapment method was 62.74% for L. lactis CM22 and 68% for L. lactis CM28. Studies to check their efficacy in fermentative fortification of skim milk and ice cream revealed an enhancement in folate level.

Keywords: Folate; Hybrid entrapment; Lactococcus lactis; Microencapsulation; Probiotics.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Alginates / chemistry
  • Animals
  • Calcium Carbonate / chemistry
  • Cattle
  • Fermentation
  • Folic Acid / chemistry*
  • Food Analysis
  • Food, Fortified*
  • Gastric Juice
  • Glucuronic Acid / chemistry
  • Glycerol / chemistry
  • Hexuronic Acids / chemistry
  • Ice Cream
  • Lactic Acid / chemistry
  • Lactococcus lactis / metabolism*
  • Mannitol / chemistry
  • Milk
  • Probiotics / chemistry*

Substances

  • Alginates
  • Hexuronic Acids
  • Lactic Acid
  • Mannitol
  • Glucuronic Acid
  • Folic Acid
  • Calcium Carbonate
  • Glycerol