Survival of encapsulated probiotic strains destined to calves under simulated gastrointestinal conditions.

ROMERO SCHARPEN, A.; MARTI, L.E.; ASTESANA, D.; BERISVIL, A.P.; ZBRUN, M. V.; ROSSLER, E.; ARIEL, P.; SOTO, L.P.; ROMERO SCHARPEN, A.; MARTI, L.E.; ASTESANA, D.; BERISVIL, A.P.; ZBRUN, M. V.; ROSSLER, E.; ARIEL, P.; SOTO, L.P.

Tucumán

Simposio; SIBAL 2016 V Simposio Internacional de Bacterias Lácticas; 2016

Centro de Referencia para Lactobacilos (CERELA) - CONICET

The encapsulation may protect microorganisms from the low pH of the stomach and the presence of bile salts in the small intestine. The aim of this study was to evaluate the survival rate of two Lactobacillus strains encapsulated in simulated gastrointestinal conditions. The strains studied were L. casei DSPV 318T y L. plantarum DSPV 354T, of bovine origin. Freeze dried - 1 ml- macrocapsules (CAP) with a matrix of whey, sodium alginate (2%) and glycerin (15%) were made for this study. The CAP were incubated in a solution of simulated gastric juice (SGJ) which had 3g/l of pepsin and pH 2 for 2h. Subsequently, intestinal juice solution (IJS) were simulated by adjusting pH to 5.0 and adding 1 g/l trypsin and 1.8 g/l bile salt, and the CAP were incubated at 37°C for 2h in these conditions. Finally, pH was adjusted to 7.5 and CAP were incubated at 37ºC for 2h. The full test lasted 6 h. As control, the same treatment was performed to uncapsulated bacteria (UB). Bacterial viability was assessed at 0, 1, 2, 3, 4, 5 and 6 hours of incubation by plate count and incubated at 37ºC for 48h in anaerobic conditions. This assay was repeted 3 times. Bacterial viability between the groups was analyzed using repeated measures ANOVA. Bacterial viability through time within group was analyzed using one-way ANOVA and Duncan test. At time zero bacterial counts were 10.12 log CFU/ml for the CAP and 9.10 log CFU/ml for the UB. Viability of encapsulated probiotic strains was greater than UB (p< 0,001). Viability of the UB decreases from the 1 h of the test (p