研究概要

Encapsulation technologies for improving the stability of probiotic bacteria

研究機関名

Riddet Institute, Massey University, New Zealand

代表者

Professor Harjinder Singh

本研究の要旨

Probiotic bacteria impart a number of physiological benefits including improved digestion and enhanced immunity.
To achieve a significant benefit of probiotics, we need to consume high concentration of live bacteria (108 – 109 CFU/day). However, probiotics when administered along with a food preparation experience many unfavourable conditions such as adverse food processing parameters (heating, low pH, oxygen etc.), and exposure to gastric acid in the stomach and bile salts in the intestine. Therefore it is always a technological challenge for the food industry to maintain the viability and stability of probiotic bacteria. Although several microencapsulation techniques have been developed and published which can improve the survival of probiotic cells in simulated physiological conditions, improvement in storage stability, especially under ambient conditions, has been rarely reported.

We recently developed a novel stabilization technique to deliver probiotics through shelf stable dry and intermediate moisture foods. The technology has been trademarked as Probiolife&trade and the ingredient produced using this technology is mentioned here as Probiolife ingredient. As the patenting process is yet to be completed (Australian provisional patent application number AU201090382), the detailed techniques of producing a dairy-based ingredient using Probiolife&trade technology is not being disclosed here. The delivery technology involves a proprietary technique for encapsulating probiotic bacteria using materials all having GRAS status. The viability of Lactobacillus casei cells during storage is shown in Figure 1.

The initial viable cell population of L. casei was adjusted to 10.2 for the probiotic powder and 9.9 log CFU/gm for commercial freeze dried granules of the same strain (by dry blending with WMP). The freeze dried granules showed a net log reduction 5.5 log CFU/gm within 12 weeks of ambient storage. Throughout the 52 weeks of storage at 25℃ a small but gradual fall in the cell viability was noticed. The final cell count was 8.3 log CFU/gm in the encapsulated form, after a net reduction 1.9 log CFU/gm.

The novel stabilization technique was also successful in offering enhanced protection to the entrapped L. casei cells during the incubation in simulated gastric and intestinal environments. Compared to the cells in free form, encapsulated cells were 1.6 and 4.5 times higher in the simulated gastric and intestinal fluids, respectively. Application trials showed that this encapsulation technique is able to deliver live probiotic cells to the level of 106 to 107 CFU per gm, when fortified at 1.0% w/w level in a shelf-stable food.

Stability of encapsulated (◆) L. casei cells when stored at 25℃ compared to commercial freeze dried sample (■) of the same strain.

Fig.1 Stability of encapsulated (◆) L. casei cells when stored at 25℃ compared to commercial freeze dried sample (■) of the same strain.



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