Application of the Combination of Soybean Lecithin and Whey Protein Concentrate 80 to Improve the Bile Salt and Acid Tolerance of Probiotics
| Autor: | Yang Zibiao, Libo Zhang, Ma Wanping, Zhao Shiwei, Gou Xuelei |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Whey protein
Salt (chemistry) Applied Microbiology and Biotechnology Bile Acids and Salts chemistry.chemical_compound Lecithins Acid tolerance Soybean Lecithin Food science Response surface methodology chemistry.chemical_classification Models Statistical biology Probiotics Single factor food and beverages General Medicine biology.organism_classification Adaptation Physiological Lactic acid Whey Proteins chemistry Lactobacillaceae Soybeans Bacteria Biotechnology |
| Zdroj: | Journal of Microbiology and Biotechnology. 31:840-846 |
| ISSN: | 1738-8872 1017-7825 |
| DOI: | 10.4014/jmb.2103.03017 |
| Popis: | To improve the bile salt and acid tolerance of probiotics against gastrointestinal stresses, we investigated the effects of soybean lecithin and whey protein concentrate (WPC) 80 on the bile salt tolerance of Lacticaseibacillus paracasei L9 using a single factor methodology and optimized the method using response surface methodology (RSM). The survival rate of L. paracasei L9 treated with 0.3% (w/v) bile salt for 2.5 h, with soybean lecithin or WPC 80 was lower than 1%. After optimization, the survival rate of L. paracasei L9 incubated in 0.3% bile salt for 2.5 h reached 52.5% at a ratio of 0.74% soybean lecithin and 2.54% WPC 80. And the optimized method also improved survival rate of L. paracasei L9 in low pH condition. Additionally, the method is also applicable to other lactic acid bacteria strains. Conclusively, the combination of soybean lecithin and WPC 80 significantly improved the bile salt and acid tolerance of lactic acid bacteria. Our study also provided a novel idea for enhancing the gastrointestinal tolerance of lactic acid bacteria by combining food-derived components with different properties. |
| Databáze: | OpenAIRE |
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