Spray drying probiotics along with maoluang juice plus Tiliacora triandra gum for exposure to the in vitro gastrointestinal environments

Abstract

© 2016 Elsevier Ltd Application of potential probiotic bacteria in dehydrated fruit juices could be an optional diversity for the consumers who are aware of functional beverages. This study purposed to investigate the impact of Tiliacora triandra gum on the survival of Lactobacillus casei 01 and Lactobacillus acidophilus LA5 along with maoluang juice after spray drying and their activities under simulated gut models, as compared to inulin addition. The results showed that probiotic-maoluang juice powders as immobilized by Tiliacora triandra gum and inulin similarly showed protective ability on probiotic bacteria against adverse conditions of simulated gastrointestinal (SGI) model. After 6 h incubation in SGI, the survival rates of spray dried L. casei 01 and L. acidophilus LA5 with maoluang juice and Tiliacora triandra gum or inulin were higher than the free cells, by increasing around 15–20% and 20–21%, respectively. According to the in vitro colon experiments, Tiliacora triandra gum and inulin apparently enhanced the accumulation of lactic acid, short-chain fatty acids (SCFA) and beneficial colon bacteria (i.e. lactobacilli and bifidobaccteria), whilst the levels of toxic ammonia and the populations of harmful bacteria (i.e. clostridia and fecal coliforms) were diminished. Therefore, this indicates that Tiliacora triandra gum displayed prebiotic impacts on the human colon microbiome.