Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 194, Issue -, Pages 539-545Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.11.096
Keywords
Encapsulation; Glycation; Lactobacillus plantarum; Viability
Funding
- National Key R&D projects of the 13th five-year plan of China [2019YFC1606703]
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This study enhanced the protective ability of Lactobacillus plantarum by Maillard reaction products under stress conditions and in vitro digestion. Encapsulation improved the survival of bacteria in kefir, providing valuable information for the development of functional probiotic food products.
Probiotics are incorporated into food products because of numerous favorable effects on human health. The viability of probiotics is often affected by unfavorable interference during processing. The encapsulation can provide protection to probiotics during mechanical processing, storage, and gastrointestinal digestion. This study aimed to evaluate the protective effect of whey protein isolate (WPI) and dextran (DX) conjugates for Lactobacillus plantarum. The WPI-DX conjugate was prepared by Maillard-based glycation and confirmed by gel electrophoresis. Extending the heating time from 1 to 5 h decreased the content of tryptophan residues and increased the amide I and amide II bands. The enhanced protective ability of Maillard reaction products (MRPs) for L. plantarum was observed under conditions of stress (pH, heat, and salt) and in vitro digestion. In situ viability tests showed that encapsulation improved the survival of bacteria in kefir during 15 days of storage at 4 degrees C. Overall, our results provide valuable information for the development of functional probiotic food products.
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