| چکیده انگلیسی مقاله |
Background & Aims: Probiotic bacteria have beneficial effects on host's health. However, one of the most important reasons which affect the probiotic activity of a microorganism is its survival during the gut transit. Microencapsulation techniques could be applied to bacteria to improve this parameter. Methods: In this study, feces of 60 healthy volunteers were analyzed during 28-day test period to assess changes of probiotic bacteria. Participants were divided into equal 4 groups; group 1 did not receive probiotic drinking yoghurt (control); group 2 received probiotic drinking yoghurt containing free Lactobacillus acidophilus and Bifidobacterium animalis, subspecies lactis; group 3 recieved the same strains microencapsulated with sodium alginate/resistant starch; and group 4 received probiotic drinking yoghurt containing microencapsulated probiotic bacteria with sodium alginate/chitosan. Results: A significant increase was recorded in the population of lactobacilli and bifidobacteria in the feces of participant in three groups at the end of the treatment compared with control group (P < 0.05 for all), confirming the ability of the 2 strains to colonize the human gut, either in a gastroprotected form or not. Participants treated with the microencapsulated bacteria reported more viability than those received not encapsulated strains. Feces of group 3 that received drinking yoghurt containing encapsulated probiotic bacteria with alginate/resistant starch had higher amount of probiotic bacterial populations, 1.3 ± 0.26 × 107 and 2.4 ± 0.37 × 109 cfu/g Lactobacillus acidophilus and Bifidobacterium animalis subs lactis, respectively. Conclusion:Consumption of the drinking yoghurts containing probiotic bacteria increased the Lactobacillus acidophilus and Bifidobacterium animalis, subspecies lactis, contents of the feces and encapsulation process improved stability of probiotic bacteria |
| نویسندگان مقاله |
فاطمه شهدادی |
ph.d. student in food science and technology, school of food science amp;amp; technology, gorgan university of agricultural sciences and natural resources, gorgan, iran
سازمان اصلی تایید شده: دانشگاه گلستان (Golestan university)
حبیب الله میرزایی |
associate professor, department of food science and technology, school of food science amp;amp; technology, gorgan university of agricultural sciences and natural resources, gorgan, iran
سازمان اصلی تایید شده: دانشگاه گلستان (Golestan university)
مهدی کاشانی نژاد |
associate professor, department of food science and technology, school of food science amp;amp; technology, gorgan university of agricultural sciences and natural resources, gorgan, iran
سازمان اصلی تایید شده: دانشگاه گلستان (Golestan university)
مرتضی خمیری |
associate professor, department of food science and technology, school of food science amp;amp; technology, gorgan university of agricultural sciences and natural resources, gorgan, iran
سازمان اصلی تایید شده: دانشگاه گلستان (Golestan university)
امان محمد ضیایی فر | aman mohammad
assistant professor, department of food science and technology, school of food science and technology, gorgan university of agricultural sciences and natural resources, gorgan, iran
سازمان اصلی تایید شده: دانشگاه گلستان (Golestan university)
علی اکبریان |
department of research and development, pegah dairy company, tehran, iran
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