Encapsulation of Lactic Acid Bacteria Isolated from Tapai and the Effects on Cholesterol Lowering Ability and Survivability in Simulated Gastric Conditions

Lee, Pui Yee (2018) Encapsulation of Lactic Acid Bacteria Isolated from Tapai and the Effects on Cholesterol Lowering Ability and Survivability in Simulated Gastric Conditions. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Cholesterol is one of the biggest health issues that should not be neglected as it could lead to problems such as heart attack, carotid artery disease, stroke, and peripheral arterial disease. The Ministry of Health has revealed that one in two Malaysians suffer from high cholesterol, making it one of the major contributors to deaths amongst Malaysians. In order to compensate this condition, supplementation with probiotics has been introduced as they are thought to have beneficial effects. In this study, cholesterol lowering effect of the free and encapsulated Lactobacillus plantarum strains: TAR 4, 7 and 8 was evaluated. Encapsulation of bacteria was carried out with both sodium alginate and whey protein to protect the bacteria in simulated acid and bile conditions. The growth of both free and encapsulated form for the three L. plantarum strains in simulated acid and bile conditions were investigated. Lactobacillus acidophilus ATCC 4356 was used as a positive control. The attachment of cholesterol particles onto the cell surface (free and encapsulated) was visualized by scanning electron microscope. All three strains (free cells) exhibited no significant difference (P>0.05) between non-acidic and acidic solution in both 1 and 3 hours acid tolerance test. As for encapsulated cells, only L. plantarum TAR 4 showed significant increase (P<0.05) in growth between control (without acid) and 1 hour incubation in acid. Bile tolerance test exhibited no significant difference (P>0.05) between L. plantarum TAR 4, 7 and 8, for both free and encapsulated cells. In cholesterol lowering test, free cells of all strains showed no significant difference but there is a significant higher (P<0.05) percentage in cholesterol lowering reduction was recorded for encapsulated L. plantarum TAR 4 and L. plantarum TAR 7 as compared to L. plantarum TAR 8 and Lactobacillus acidophilus ATCC 4356. Data suggested that L.plantarum TAR 4, 7, 8 have the potential in reducing cholesterol level and also able to survive in both gastric and intestinal juices, in vitro. In conclusion, encapsulation of the Lactobacillus strains using sodium alginate and whey protein could serve as an option rather than a need for the assays evaluated.