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Green tea increases the survival yield of Bifidobacteria in simulated gastrointestinal environment and during refrigerated conditions

Domenii publicaţii > Stiinte ingineresti + Tipuri publicaţii > Articol în revistã ştiinţificã

Autori: Dan C Vodnar, Carmen Socaciu

Editorial: Chemistry Central Journal , 6, p.61, 2012.

Rezumat:

Background: The well–known prebiotics are carbohydrates but their effects may not always be beneficial, as they can
also encourage the growth of non-probiotic bacteria such as Eubacterium biforme and Clostridium perfringens.
Therefore, new alternatives such as non-carbohydrate sources to stimulate the growth of probiotics are needed. The
aim of this work was to evaluate (I) the green tea polyphenols by HPLC-LC/MS and (II) the protective effect of green
tea extract on viability and stability of B. infantis ATCC 15697 and B. breve ATCC 15700 microencapsulated in chitosan
coated alginate microcapsules during exposure to simulated gastrointestinal conditions and refrigerated storage.
Results: The major compound identified by HPLC-LC/MS in green tea was epigallocatechin gallate followed by
caffeine and epigallocatechin. The survival yield of probiotic bacteria in microcapsules with 10% GT during storage at 4°
C, demonstrated significantly (P<0.05) higher number of survival bacteria. Microencapsulated B.infantis and B. breve with 5% and 10% GT showed a significantly (P<0.05) improved survival under simulated gastric conditions (pH 2.0, 2 h) and bile solution (3%, 2 h) when they were compared with microencapsulation without GT addition. Conclusions: The results of this study suggest that green tea coencapsulated with B. infantis or B. breve exert a protective effect of bacteria during exposure to gastrointestinal conditions and refrigerated storage. For a health perspective, the results confirm the growing interest probiotic bacteria and the perceived benefit of increasing their numbers in the gastrointestinal tract by microencapsulation.

Cuvinte cheie: Green Tea, B. Infantis, B. Breve, Microencapsulation, Gastrointestinal conditions, Polyphenols

URL: http://journal.chemistrycentral.com/content/pdf/1752-153X-6-61.pdf