Application of the Combination of Soybean Lecithin and Whey Protein Concentrate 80 to Improve the Bile Salt and Acid Tolerance of Probiotics

Gou Xuelei; Zhang Libo; Zhao Shiwei; Ma Wanping; Yang Zibiao

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자료유형: 학술저널

저자정보: Gou Xuelei (Yunnan Huangshi Lesson Dairy Industry Co. Ltd. Dali 671000 P.R. China) Zhang Libo (Yunnan Huangshi Lesson Dairy Industry Co. Ltd. Dali 671000 P.R. China) Zhao Shiwei (Yunnan Huangshi Lesson Dairy Industry Co. Ltd. Dali 671000 P.R. China) Ma Wanping (Yunnan Huangshi Lesson Dairy Industry Co. Ltd. Dali 671000 P.R. China) Yang Zibiao (Yunnan Huangshi Lesson Dairy Industry Co. Ltd. Dali 671000 P.R. China)

저널정보: 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제31권 제6호

발행연도: 2021.1

수록면: 840 - 846 (7page)

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To improve the bile salt and acid tolerance of probiotics against gastrointestinal stresses, we investigated the effects of soybean lecithin and whey protein concentrate (WPC) 80 on the bile salt tolerance of Lacticaseibacillus paracasei L9 using a single-factor methodology, which was optimized using response surface methodology (RSM). The survival rate of L. paracasei L9 treated with 0.3% (w/v) bile salt for 2.5 h, and combined with soybean lecithin or WPC 80, was lower than 1%. After optimization, the survival rate of L. paracasei L9 incubated in 0.3% bile salt for 2.5 h reached 52.5% at a ratio of 0.74% soybean lecithin and 2.54% WPC 80. Moreover, this optimized method improved the survival rate of L. paracasei L9 in low pH condition and can be applied to other lactic acid bacteria (LAB) strains. Conclusively, the combination of soybean lecithin and WPC 80 significantly improved the bile salt and acid tolerance of LAB. Our study provides a novel approach for enhancing the gastrointestinal tolerance of LAB by combining food-derived components that have different properties.

#Lacticaseibacillus paracasei L9 #bile salt tolerance #acid tolerance #soybean lecithin #whey protein concentrate 80 #response surface methodology

참고문헌 (35)

참고문헌 신청

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