Encapsulated Lactococcus lactis with enhanced gastrointestinal survival for the development of folate enriched functional foods.
- 2015-07
- Bioresource Technology 188
- J. Divya
- K. Nampoothiri
- PubMed: 25686721
- DOI: 10.1016/j.biortech.2015.01.073
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.
Research Insights
| Supplement | Health Outcome | Effect Type | Effect Size |
|---|---|---|---|
| Lactococcus lactis | Improved Gastrointestinal Survival | Beneficial | Large |
| Lactococcus lactis | Increased Folate Levels | Beneficial | Moderate |
| Lactococcus lactis subsp. lactis | Improved Gastrointestinal Survival | Beneficial | Large |
| Lactococcus lactis subsp. lactis | Increased Folate Levels | Beneficial | Moderate |
| Lactococcus lactis UALl-08 | Improved Gastrointestinal Survival | Beneficial | Large |
| Lactococcus lactis UALl-08 | Increased Folate Levels | Beneficial | Moderate |