The Protective Effect of Inulin and Resistance Starch in Lactobacillus Casei Microencapsulation in Beet Root Juice

Lee, Jia Lin (2018) The Protective Effect of Inulin and Resistance Starch in Lactobacillus Casei Microencapsulation in Beet Root Juice. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Combination of prebiotics fructooligosaccharides (Beneo-95, Beneo-Orafti) and resistance starch (Firbersol-2, ADM) was reported to have a synergistic effect in the guts. Inulin as prebiotic could be applied to enhance viability of probiotic. Inulin and resistant starch at concentration of 1% (w/v) and 1.5% (w/v) were added into sodium alginate to form bead by extrusion method to encapsulate Lactobacillus casei. Viable cell number of L. casei in free form was added at concentration of 1.32E+07 ± 5.66E+05def CFU/mL at first day and decrease 5.20E+06 ± 7.00E+05f CFU/mL after 6 weeks storage at 4°C. Calcium alginate (2% w/v) encapsulated probiotic has better survival rate that it decreased (week 0 = 8.00E+07 ± 2.55E+07bc CFU/mL and week 6 = 7.57E+07 ± 5.86E+06bc CFU/mL) while Calcium alginate (2% w/v)-inulin (1% w/v)-resistant starch (1.5% w/v) encapsulated probiotic showed the least reduction (week 0 = 5.45E+07 ± 7.07E+05bcd CFU/mL and week 6 = 4.47E+07 ± 1.05E+07cde CFU/mL). This result showed that encapsulation with the addition of inulin and resistant starch at 1% (w/v) and 1.5% (w/v), respectively can significant increases rate of survival of probiotics which in beet root juice. pH of juice which contain free cell was decreased after week 6 (5.756667 ± 0.012g), while the addition of inulin and resistant starch at 1% (w/v) and 1.5% (w/v) has showed slightly increased (week 0 = 5.963333 ± 0.046ef and week 6 = 6.19 ± 0.01c). The acidity (%) of the free cell increased to (week 0 = 0.117104 ± 0.005ab and week 6 = 0.156139 ± 0.01a) while the 1% (w/v) inulin and 1.5% (w/v) resistant starch decreased (week 0 = 0.13512 ± 0ab and week 6 = 0.129115 ± 0.005ab). Viability reduction in simulated gastric fluid (SGF) test of free cell after 2 hours was (week 0 = 4.20E+06 ± 2.65E+05a CFU/mL and week 6 = 7.00E+05 ± 1.25E+05b CFU/mL), addition of inulin and resistant starch at 1% (w/v) and 1.5% (w/v) has lower (week 0 = 1.27E+08 ± 1.65E+07a CFU/mL and week 6 = 8.67E+07 ± 1.53E+07b CFU/mL). Free cells in simulated intestinal fluid test showed decrement (week 0 = 5.13E+06 ± 1.29E+06b CFU/mL and week 6 = 2.20E+06 ± 6.24E+05b CFU/mL), while 1% (w/v) inulin and 1.5% (w/v) resistant starch decreased (week 0 = 9.7E+08 ± 1.11E+08b CFU/mL and week 6 = 6.4E+09 ± 4.74E+09a CFU/mL).