TY - JOUR
T1 - Survival of Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract
AU - Klindt-Toldam, Stine
AU - Larsen, Susanne K.
AU - Saaby, Lasse
AU - Olsen, Louise R.
AU - Svenstrup, Gitte
AU - Müllertz, Anette
AU - Knøchel, Susanne
AU - Heimdal, Hanne
AU - Nielsen, Dennis Sandris
AU - Zielińska, Dorota
PY - 2016
Y1 - 2016
N2 - Probiotic microorganisms are exposed to different types of stress both before and after consumption which strongly influences probiotic survival. Here the viability of 2 different probiotic bacteria incorporated in different types of chocolate was investigated during storage and passage of the upper gastro-intestinal tract using both a static and a dynamic gastric in vitro model. Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 equalling a total concentration of 2 × 108, 2 × 109 and 2 × 1010 CFU/g chocolate were added to samples of milk chocolate, 57% and 72% dark chocolate, respectively. The probiotic strains tolerated the manufacturing process reasonable well with a reduction of 1.1–1.6 log CFU/g after one month of storage, and showed an excellent survivability during 14 months of storage, especially when kept at a constant temperature of 15 °C. In comparison with commercial dairy and juice based probiotic products, chocolate was an excellent carrier for probiotic delivery, because of very good survival of probiotics during simulated passage of the upper GI tract. The viability of B. lactis was slightly higher than Lb. acidophilus and survival rates were >6.5 log CFU/g in case of the static, and >7.0 log CFU/g, in case of the dynamic gastric model, with milk chocolate being the most protective carrier.
AB - Probiotic microorganisms are exposed to different types of stress both before and after consumption which strongly influences probiotic survival. Here the viability of 2 different probiotic bacteria incorporated in different types of chocolate was investigated during storage and passage of the upper gastro-intestinal tract using both a static and a dynamic gastric in vitro model. Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 equalling a total concentration of 2 × 108, 2 × 109 and 2 × 1010 CFU/g chocolate were added to samples of milk chocolate, 57% and 72% dark chocolate, respectively. The probiotic strains tolerated the manufacturing process reasonable well with a reduction of 1.1–1.6 log CFU/g after one month of storage, and showed an excellent survivability during 14 months of storage, especially when kept at a constant temperature of 15 °C. In comparison with commercial dairy and juice based probiotic products, chocolate was an excellent carrier for probiotic delivery, because of very good survival of probiotics during simulated passage of the upper GI tract. The viability of B. lactis was slightly higher than Lb. acidophilus and survival rates were >6.5 log CFU/g in case of the static, and >7.0 log CFU/g, in case of the dynamic gastric model, with milk chocolate being the most protective carrier.
KW - Chocolate
KW - Dynamic gastric model
KW - In vitro
KW - Probiotic
KW - Survival
U2 - 10.1016/j.lwt.2016.07.053
DO - 10.1016/j.lwt.2016.07.053
M3 - Journal article
AN - SCOPUS:84981352247
SN - 0023-6438
VL - 74
SP - 404
EP - 410
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
ER -