Iman Mirmazloum, Márta Ladányi, Mohammad Omran, Viktor Papp, Veli-Pekka Ronkainen, Zsolt Pónya, István Papp, Erzsébet Némedi, Attila Kiss, Co-encapsulation of probiotic Lactobacillus acidophilus and Reishi medicinal mushroom (Ganoderma lingzhi) extract in moist calcium alginate beads, International Journal of Biological Macromolecules, Volume 192, 2021, Pages 461-470, ISSN 0141-8130, https://doi.org/10.1016/j.ijbiomac.2021.09.177
Co-encapsulation of probiotic Lactobacillus acidophilus and Reishi medicinal mushroom (Ganoderma lingzhi) extract in moist calcium alginate beads
|Author:||Mirmazloum, Iman1; Ladányi, Márta2; Omran, Mohammad1;|
1Department of Plant Physiology and Plant Ecology, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
2Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
3Department of Botany, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
4Biocenter Oulu, University of Oulu, Oulu, Finland
5Division of Applied Food Crop Production, Department of Agronomy, Institute of Agronomy, Kaposvár Campus, Hungarian University of Agricultural and Life Sciences, Kaposvár, Hungary
6Expedit Nodum Ltd., Budapesti Str. 106, Budapest, Hungary
7Agro-Food Science Techtransfer and Innovation Centre, Faculty for Agro-, Food- and Environmental Science, Debrecen University, Debrecen, Hungary
|Online Access:||PDF Full Text (PDF, 3.3 MB)|
|Persistent link:|| http://urn.fi/urn:nbn:fi-fe2021110253241
|Publish Date:|| 2021-11-02
Probiotic L. acidophilus La-14 cells were co-encapsulated with Ganoderma lingzhi extract to prolong the viability of the cells under simulated gastrointestinal (SGI) condition and to protect the active ingredients of Reishi mushroom during the storage period. Combinations of distinctive reagents (sodium alginate, chitosan, maltose, Hydroxyethyl-cellulose (HEC), hydroxypropyl methylcellulose (HPMC), and calcium lactate) were tested. Optimal double layer Ca-alginate hydrogel beads were fabricated with significantly improved characteristics. The incorporation of maltose significantly decreases the release rate of mushrooms’ phenolics, antioxidants, and β-glucan during the storage time. Significant improvement in probiotic cells viability under SGI condition has been found and confirmed by confocal laser microscopy in maltose containing double layer coated calcium alginate beads variants. The encapsulation of newly formulated prebiotic Reishi extract and probiotic L. acidophilus is creating a new potential food application for such medicinal mushrooms and natural products with unpleasant taste upon oral consumption.
International journal of biological macromolecules
|Pages:||461 - 470|
|Type of Publication:||
A1 Journal article – refereed
|Field of Science:||
This research was funded by the National Research, Development and Innovation Office, Hungary (TKP2020-IKA-12). The work/publication is supported by the GINOP-2.2.1-15-2016-00021, GINOP-2.2.1-18-2018-00003 and EFOP-3.6.3-VEKOP-16-2017-00008 project. The project is also co-financed by the European Union and the European Regional Development Fund, and the European Union and the European Social Fund.
© 2021 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).