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Survival of Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Standard

Survival of Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract. / Klindt-Toldam, Stine; Larsen, Susanne K.; Saaby, Lasse; Olsen, Louise R.; Svenstrup, Gitte; Müllertz, Anette; Knøchel, Susanne; Heimdal, Hanne; Nielsen, Dennis Sandris; Zielińska, Dorota.

I: Lebensmittel - Wissenschaft und Technologie, Bind 74, 2016, s. 404-410.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Klindt-Toldam, S, Larsen, SK, Saaby, L, Olsen, LR, Svenstrup, G, Müllertz, A, Knøchel, S, Heimdal, H, Nielsen, DS & Zielińska, D 2016, 'Survival of Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract', Lebensmittel - Wissenschaft und Technologie, bind 74, s. 404-410. https://doi.org/10.1016/j.lwt.2016.07.053

APA

Klindt-Toldam, S., Larsen, S. K., Saaby, L., Olsen, L. R., Svenstrup, G., Müllertz, A., ... Zielińska, D. (2016). Survival of Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract. Lebensmittel - Wissenschaft und Technologie, 74, 404-410. https://doi.org/10.1016/j.lwt.2016.07.053

Vancouver

Klindt-Toldam S, Larsen SK, Saaby L, Olsen LR, Svenstrup G, Müllertz A o.a. Survival of Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract. Lebensmittel - Wissenschaft und Technologie. 2016;74:404-410. https://doi.org/10.1016/j.lwt.2016.07.053

Author

Klindt-Toldam, Stine ; Larsen, Susanne K. ; Saaby, Lasse ; Olsen, Louise R. ; Svenstrup, Gitte ; Müllertz, Anette ; Knøchel, Susanne ; Heimdal, Hanne ; Nielsen, Dennis Sandris ; Zielińska, Dorota. / Survival of Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract. I: Lebensmittel - Wissenschaft und Technologie. 2016 ; Bind 74. s. 404-410.

Bibtex

@article{e2cbb9bd009d4854ae4c9feaba91adfc,
title = "Survival of Lactobacillus acidophilus NCFM{\circledR} and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract",
abstract = "Probiotic microorganisms are exposed to different types of stress both before and after consumption which strongly influences probiotic survival. Here the viability of 2 different probiotic bacteria incorporated in different types of chocolate was investigated during storage and passage of the upper gastro-intestinal tract using both a static and a dynamic gastric in vitro model. Lactobacillus acidophilus NCFM{\circledR} and Bifidobacterium lactis HN019 equalling a total concentration of 2 × 108, 2 × 109 and 2 × 1010 CFU/g chocolate were added to samples of milk chocolate, 57{\%} and 72{\%} dark chocolate, respectively. The probiotic strains tolerated the manufacturing process reasonable well with a reduction of 1.1–1.6 log CFU/g after one month of storage, and showed an excellent survivability during 14 months of storage, especially when kept at a constant temperature of 15 °C. In comparison with commercial dairy and juice based probiotic products, chocolate was an excellent carrier for probiotic delivery, because of very good survival of probiotics during simulated passage of the upper GI tract. The viability of B. lactis was slightly higher than Lb. acidophilus and survival rates were >6.5 log CFU/g in case of the static, and >7.0 log CFU/g, in case of the dynamic gastric model, with milk chocolate being the most protective carrier.",
keywords = "Chocolate, Dynamic gastric model, In vitro, Probiotic, Survival",
author = "Stine Klindt-Toldam and Larsen, {Susanne K.} and Lasse Saaby and Olsen, {Louise R.} and Gitte Svenstrup and Anette M{\"u}llertz and Susanne Kn{\o}chel and Hanne Heimdal and Nielsen, {Dennis Sandris} and Dorota Zielińska",
year = "2016",
doi = "10.1016/j.lwt.2016.07.053",
language = "English",
volume = "74",
pages = "404--410",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Survival of Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract

AU - Klindt-Toldam, Stine

AU - Larsen, Susanne K.

AU - Saaby, Lasse

AU - Olsen, Louise R.

AU - Svenstrup, Gitte

AU - Müllertz, Anette

AU - Knøchel, Susanne

AU - Heimdal, Hanne

AU - Nielsen, Dennis Sandris

AU - Zielińska, Dorota

PY - 2016

Y1 - 2016

N2 - Probiotic microorganisms are exposed to different types of stress both before and after consumption which strongly influences probiotic survival. Here the viability of 2 different probiotic bacteria incorporated in different types of chocolate was investigated during storage and passage of the upper gastro-intestinal tract using both a static and a dynamic gastric in vitro model. Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 equalling a total concentration of 2 × 108, 2 × 109 and 2 × 1010 CFU/g chocolate were added to samples of milk chocolate, 57% and 72% dark chocolate, respectively. The probiotic strains tolerated the manufacturing process reasonable well with a reduction of 1.1–1.6 log CFU/g after one month of storage, and showed an excellent survivability during 14 months of storage, especially when kept at a constant temperature of 15 °C. In comparison with commercial dairy and juice based probiotic products, chocolate was an excellent carrier for probiotic delivery, because of very good survival of probiotics during simulated passage of the upper GI tract. The viability of B. lactis was slightly higher than Lb. acidophilus and survival rates were >6.5 log CFU/g in case of the static, and >7.0 log CFU/g, in case of the dynamic gastric model, with milk chocolate being the most protective carrier.

AB - Probiotic microorganisms are exposed to different types of stress both before and after consumption which strongly influences probiotic survival. Here the viability of 2 different probiotic bacteria incorporated in different types of chocolate was investigated during storage and passage of the upper gastro-intestinal tract using both a static and a dynamic gastric in vitro model. Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 equalling a total concentration of 2 × 108, 2 × 109 and 2 × 1010 CFU/g chocolate were added to samples of milk chocolate, 57% and 72% dark chocolate, respectively. The probiotic strains tolerated the manufacturing process reasonable well with a reduction of 1.1–1.6 log CFU/g after one month of storage, and showed an excellent survivability during 14 months of storage, especially when kept at a constant temperature of 15 °C. In comparison with commercial dairy and juice based probiotic products, chocolate was an excellent carrier for probiotic delivery, because of very good survival of probiotics during simulated passage of the upper GI tract. The viability of B. lactis was slightly higher than Lb. acidophilus and survival rates were >6.5 log CFU/g in case of the static, and >7.0 log CFU/g, in case of the dynamic gastric model, with milk chocolate being the most protective carrier.

KW - Chocolate

KW - Dynamic gastric model

KW - In vitro

KW - Probiotic

KW - Survival

U2 - 10.1016/j.lwt.2016.07.053

DO - 10.1016/j.lwt.2016.07.053

M3 - Journal article

AN - SCOPUS:84981352247

VL - 74

SP - 404

EP - 410

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

ER -

ID: 168909761