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Open Access

Improved viability of trehalose on Lactobacillus plantarum embedded with whey protein concentrate/pullulan in simulated gastrointestinal conditions and its application in acid juice

Xiujuan Wanga,b, Haiyue Suna,b, Jian Wuc, Yu Wanga,b, Zhiyi Aia,b, Xinzhu Wanga,b, Bo Nana,b,d, Yong Caoa,b,d,e, Xia Lia,b,d,e( ), Jingsheng Liua,b,e( ), Yuhua Wanga,b,d,e( )
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Jilin Provincial Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun 130118, China
Changchun Customs Health Center, Changchun 130033, China
National Processing Laboratory for Soybean Industry and Technology, Changchun 130118, China
National Engineering Research Center for Wheat and Cord Deep Processing, Changchun 130118, China

Peer review under responsibility of Tsinghua University Press.

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Highlights

• TRE was used to improve the gastrointestinal tolerance of L. plantarum.

• TRE increased the glass transition temperature of WPC/PUL hydrogel.

• TRE reduced the solubility of WPC/PUL hydrogel in SGJ.

• Application of L. plantarum embedded in WPC/PUL/TRE hydrogel in juice.

Graphical Abstract

Abstract

Trehalose (TRE) was used to improve the gastrointestinal tolerance of Lactobacillus plantarum embedded with whey protein concentrate/pullulan (WPC/PUL) hydrogel and the embedded L. plantarum was applied to juice. The study indicated that 5% TRE significantly increased the viable counts of L. plantarum embedded in WPC/PUL hydrogel from (8.83 ± 0.03) to (9.14 ± 0.04) (lg (CFU/g)) in simulated gastric juice (SGJ) and from (9.13 ± 0.04) to (9.38 ± 0.04) (lg (CFU/g)) in simulated intestinal juice, respectively. The addition of TRE improved the glass transition temperature of WPC/PUL hydrogel and decreased the hardness and its solubility in SGJ, which may be responsible for the improved protection of WPC/PUL hydrogels on L. plantarum. In addition, TRE increased the viable counts of L. plantarum in WPC/PUL probiotic microcapsule juice at low pH and high temperature during storage.

Keywords

Lactobacillus plantarumTolerance to the gastrointestinal tractWhey protein concentrationPullulanTrehaloseHydrogel

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Food Science and Human Wellness
Volume 13 Issue 6,
November 2024
Pages 3614-3623
DOI: 10.26599/FSHW.2023.9250043
Cite this article:
Wang X, Sun H, Wu J, et al. Improved viability of trehalose on Lactobacillus plantarum embedded with whey protein concentrate/pullulan in simulated gastrointestinal conditions and its application in acid juice. Food Science and Human Wellness, 2024, 13(6): 3614-3623. https://doi.org/10.26599/FSHW.2023.9250043

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Received: 24 February 2023
Revised: 26 March 2023
Accepted: 25 April 2023
Published: 18 December 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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