The Effect of Drinking Yoghurt Containing Free and Microencapsulated Probiotic Bacteria on Changes of the Population of These Bacteria in the Digestive System

سال انتشار: 1394
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 158

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شناسه ملی سند علمی:

JR_JKMU-22-6_001

تاریخ نمایه سازی: 19 دی 1401

چکیده مقاله:

Background & Aims: Probiotic bacteria have beneficial effects on host's health. However, one of the most important reasons which affect the probiotic activity of a microorganism is its survival during the gut transit. Microencapsulation techniques could be applied to bacteria to improve this parameter. Methods: In this study, feces of ۶۰ healthy volunteers were analyzed during ۲۸-day test period to assess changes of probiotic bacteria. Participants were divided into equal ۴ groups; group ۱ did not receive probiotic drinking yoghurt (control); group ۲ received probiotic drinking yoghurt containing free Lactobacillus acidophilus and Bifidobacterium animalis, subspecies lactis; group ۳ recieved the same strains microencapsulated with sodium alginate/resistant starch; and group ۴ received probiotic drinking yoghurt containing microencapsulated probiotic bacteria with sodium alginate/chitosan. Results: A significant increase was recorded in the population of lactobacilli and bifidobacteria in the feces of participant in three groups at the end of the treatment compared with control group (P < ۰.۰۵ for all), confirming the ability of the ۲ strains to colonize the human gut, either in a gastroprotected form or not. Participants treated with the microencapsulated bacteria reported more viability than those received not encapsulated strains. Feces of group ۳ that received drinking yoghurt containing encapsulated probiotic bacteria with alginate/resistant starch had higher amount of probiotic bacterial populations, ۱.۳ ± ۰.۲۶ × ۱۰۷ and ۲.۴ ± ۰.۳۷ × ۱۰۹ cfu/g Lactobacillus acidophilus and Bifidobacterium animalis subs lactis, respectively. Conclusion:Consumption of the drinking yoghurts containing probiotic bacteria increased the Lactobacillus acidophilus and Bifidobacterium animalis, subspecies lactis, contents of the feces and encapsulation process improved stability of probiotic bacteria

نویسندگان

Fatemeh Shahdadi

Ph.D. Student in Food Science and Technology, School of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Habibollah Mirzaie

Associate Professor, Department of Food Science and Technology, School of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Mahdi Kashaninejad

Associate Professor, Department of Food Science and Technology, School of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Morteza Khomeiri

Associate Professor, Department of Food Science and Technology, School of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Aman Mohammad Ziaiifar

Assistant Professor, Department of Food Science and Technology, School of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Ali Akbarian

Department of Research and Development, Pegah Dairy Company, Tehran, Iran

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