Study of the effects of spray‐drying on the functionality of probiotic lactobacilli
Three probiotic lactobacilli strains were spray‐dried in 20% (w/v) skim milk and submitted to a simulated gastrointestinal digestion. Fresh or spray‐dried cultures were administered to mice for 5 and 10 days, and Immunoglobulin A (IgA)‐producing cells were enumerated in the small intestine by immunohistochemistry. Spray‐drying significantly enhanced the resistance of Lactobacillus paracasei A13 and Lactobacillus casei Nad to a simulated gastrointestinal digestion (0.96 and 1.95 log orders, respectively), compared with fresh cultures. Also, a significant higher number of IgA‐producing cells were induced by spray‐dried cultures compared with fresh cultures. Spray‐drying is a suitable, but strain‐dependent, technological process for the development of probiotic cultures in skim milk with increased functionality.
| Main Authors: | , , , , , , |
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| Format: | info:ar-repo/semantics/artículo biblioteca |
| Language: | eng |
| Published: |
2013-05
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| Subjects: | Probióticos, Lactobacillus, Secado por Pulverización, Lactobacillus casei, Tecnología, Probiotics, Spray Drying, Technology, Lactobacillus paracasei, |
| Online Access: | https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12038 http://hdl.handle.net/20.500.12123/3343 https://doi.org/10.1111/1471-0307.12038 |
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| Summary: | Three probiotic lactobacilli strains were spray‐dried in 20% (w/v) skim milk and submitted to a simulated gastrointestinal digestion. Fresh or spray‐dried cultures were administered to mice for 5 and 10 days, and Immunoglobulin A (IgA)‐producing cells were enumerated in the small intestine by immunohistochemistry. Spray‐drying significantly enhanced the resistance of Lactobacillus paracasei A13 and Lactobacillus casei Nad to a simulated gastrointestinal digestion (0.96 and 1.95 log orders, respectively), compared with fresh cultures. Also, a significant higher number of IgA‐producing cells were induced by spray‐dried cultures compared with fresh cultures. Spray‐drying is a suitable, but strain‐dependent, technological process for the development of probiotic cultures in skim milk with increased functionality. |
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