1Ph.D. Student in Food Science and Technology, School of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2Associate Professor, Department of Food Science and Technology, School of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3Assistant Professor, Department of Food Science and Technology, School of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4Department of Research and Development, Pegah Dairy Company, Tehran, Iran
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 60 healthy volunteers were analyzed during 28-day test period to assess changes of probiotic bacteria. Participants were divided into equal 4 groups; group 1 did not receive probiotic drinking yoghurt (control); group 2 received probiotic drinking yoghurt containing free Lactobacillus acidophilus and Bifidobacterium animalis, subspecies lactis; group 3 recieved the same strains microencapsulated with sodium alginate/resistant starch; and group 4 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 < 0.05 for all), confirming the ability of the 2 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 3 that received drinking yoghurt containing encapsulated probiotic bacteria with alginate/resistant starch had higher amount of probiotic bacterial populations, 1.3 ± 0.26 × 107 and 2.4 ± 0.37 × 109 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
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