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Galactomannans are the main component of locust bean gum from the fruit of the carob tree, Ceratonia siliqua L. They are a reserve of polysaccharides, found in the translucent endosperm of the seeds. They are designated as the best gels with thickening capacity and are, therefore, widely used as a natural food additive (E410) in many food, pharmaceutical and cosmetic preparations. In this study, we aim to exploit this gelling property of carob galactomannans in the microencapsulation of lactic bacteria in order to protect them from the negative effects of simulated digestive conditions. Two beneficial bacteria are used: Lactobacillus rhamnosus LBRE-LSAS and Bifidobacterium animalis subsp. lactis Bb12. Their survival in the free state or encapsulated in pure carob galactomannan gel combined with xanthan, was determined after residence in simulated in vitro digestive conditions (gastric: pH 2, pepsin 3 g/l and intestinal: bile 0.3%: W/V, pH 6.5. The results obtained show that gel encapsulation of carob galactomannans combined with xanthan improves the survival of these two beneficial strains to simulated digestive hostilities. the loss under gastric conditions 36.79% (3.55 log CFU/mL) for the non-encapsulated cells and only 12% (1.2 log CFU/mL) for the encapsulated ones. However, galactomannans alone do not appear to be effective in keeping a minimum of 106 bacterial cells viable when confronted with the hostile conditions of the digestive tract where they will be called upon to exert their positive effect on health. DOI: http://dx.doi.org/10.5281/zenodo.7048634 |
