Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria

Detalhes bibliográficos
Autor(a) principal: KAVAS,Nazan
Data de Publicação: 2022
Outros Autores: KAVAS,Gökhan, ATEŞ,Mustafa, KAPLAN,Muammer, ŞATIR,Gülçin, KINIK,Özer
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100550
Resumo: Abstract The method of microencapsulation has been performed on the probiotic microorganisms (Lactobacillus paracasei and Bifidobacterium longum), which are used in conjunction with the starter cultures in white cheese production from goat‘s milk. For this purpose, 3 types of microcapsules, namely, one containing the probiotic bacteria and another symbiotic microcapsule containing the probiotic bacteria and fructooligosaccharides have been obtained in the study and the cheese containing these microcapsules were produced. The cheese samples have been stored at +40C for 180 days and during storage, loss in viabiality that might be consisted at in-vitro conditions at gastrointestinal system is analyzed. The present study revealed that probiotic bacteria at different bile concentrations gained resistance during maturation, and the rate of resistance was higher in prebiotic and protein-supported microencapsulated probiotic bacteria. The resistance of lactic acid bacteria used in cheese production to gastric secretions was lower than that of probiotic bacteria. The determination of hydrophobicity of bacteria revealed that Bifidobacterium longum had the highest hydrophobicity level followed by Lactococcus, which forms the cheese culture, while Lactobacillus paracasei had the lowest level. It was determined that the microencapsulation method reduced the viability losses of probiotic microorganisms in the gastrointestinal tract.
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spelling Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteriagoat cheesemicroencapsulationBifidobacterium longumLactobacillus paracaseibiological barrierssimulated gastric digestionAbstract The method of microencapsulation has been performed on the probiotic microorganisms (Lactobacillus paracasei and Bifidobacterium longum), which are used in conjunction with the starter cultures in white cheese production from goat‘s milk. For this purpose, 3 types of microcapsules, namely, one containing the probiotic bacteria and another symbiotic microcapsule containing the probiotic bacteria and fructooligosaccharides have been obtained in the study and the cheese containing these microcapsules were produced. The cheese samples have been stored at +40C for 180 days and during storage, loss in viabiality that might be consisted at in-vitro conditions at gastrointestinal system is analyzed. The present study revealed that probiotic bacteria at different bile concentrations gained resistance during maturation, and the rate of resistance was higher in prebiotic and protein-supported microencapsulated probiotic bacteria. The resistance of lactic acid bacteria used in cheese production to gastric secretions was lower than that of probiotic bacteria. The determination of hydrophobicity of bacteria revealed that Bifidobacterium longum had the highest hydrophobicity level followed by Lactococcus, which forms the cheese culture, while Lactobacillus paracasei had the lowest level. It was determined that the microencapsulation method reduced the viability losses of probiotic microorganisms in the gastrointestinal tract.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100550Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.34620info:eu-repo/semantics/openAccessKAVAS,NazanKAVAS,GökhanATEŞ,MustafaKAPLAN,MuammerŞATIR,GülçinKINIK,Özereng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100550Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria
title Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria
spellingShingle Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria
KAVAS,Nazan
goat cheese
microencapsulation
Bifidobacterium longum
Lactobacillus paracasei
biological barriers
simulated gastric digestion
title_short Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria
title_full Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria
title_fullStr Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria
title_full_unstemmed Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria
title_sort Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria
author KAVAS,Nazan
author_facet KAVAS,Nazan
KAVAS,Gökhan
ATEŞ,Mustafa
KAPLAN,Muammer
ŞATIR,Gülçin
KINIK,Özer
author_role author
author2 KAVAS,Gökhan
ATEŞ,Mustafa
KAPLAN,Muammer
ŞATIR,Gülçin
KINIK,Özer
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv KAVAS,Nazan
KAVAS,Gökhan
ATEŞ,Mustafa
KAPLAN,Muammer
ŞATIR,Gülçin
KINIK,Özer
dc.subject.por.fl_str_mv goat cheese
microencapsulation
Bifidobacterium longum
Lactobacillus paracasei
biological barriers
simulated gastric digestion
topic goat cheese
microencapsulation
Bifidobacterium longum
Lactobacillus paracasei
biological barriers
simulated gastric digestion
description Abstract The method of microencapsulation has been performed on the probiotic microorganisms (Lactobacillus paracasei and Bifidobacterium longum), which are used in conjunction with the starter cultures in white cheese production from goat‘s milk. For this purpose, 3 types of microcapsules, namely, one containing the probiotic bacteria and another symbiotic microcapsule containing the probiotic bacteria and fructooligosaccharides have been obtained in the study and the cheese containing these microcapsules were produced. The cheese samples have been stored at +40C for 180 days and during storage, loss in viabiality that might be consisted at in-vitro conditions at gastrointestinal system is analyzed. The present study revealed that probiotic bacteria at different bile concentrations gained resistance during maturation, and the rate of resistance was higher in prebiotic and protein-supported microencapsulated probiotic bacteria. The resistance of lactic acid bacteria used in cheese production to gastric secretions was lower than that of probiotic bacteria. The determination of hydrophobicity of bacteria revealed that Bifidobacterium longum had the highest hydrophobicity level followed by Lactococcus, which forms the cheese culture, while Lactobacillus paracasei had the lowest level. It was determined that the microencapsulation method reduced the viability losses of probiotic microorganisms in the gastrointestinal tract.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100550
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100550
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.34620
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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