The effect of microencapsulation with calcium alginate and resistant starch on the Lactobacillus Acidophilus (La5) survival rate in simulated gastrointestinal juice conditions

Abstract

Microencapsulation of probiotic cells is the newest method for increasing probiotics' survival in probiotic food products in gastrointestinal conditions and safely transferring them to the large intestine. The aim of this study was to investigate the effect of microencapsulation with calcium alginate and resistant starch on the lactobacillus acidophilus (La5), and the survival rate in simulated gastrointestinal juice conditions. Survivability of this bacteria was conducted in 0.6% bile salt solution and simulated gastric juice(PH1.55), followed by incubation in simulated intestinal juice with and without 0.6% bile salt. In this study the extrusion method was performed for the microencapsulation process. Data were analyzed using an independent t-test. Our results showed that survivability of microencapsulated cells in a simulated gastric juice condition, and also in simulated intestinal juice with and without 0.6% bile salt, is significantly more than free cells(p<0/05).