Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG

Ying, Dan Yang; Sanguansri, Luz; Weerakkody, Rangika; Singh, Tanoj K.; Freimüller Leischtfeld, Susette; Gantenbein-Demarchi, Corinne; Augustin, Mary Ann

doi:10.1021/jf202358m

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG
Authors:	Ying, Dan Yang Sanguansri, Luz Weerakkody, Rangika Singh, Tanoj K. Freimüller Leischtfeld, Susette Gantenbein-Demarchi, Corinne Augustin, Mary Ann
DOI:	10.1021/jf202358m
Published in:	Journal of Agricultural and Food Chemistry
Volume(Issue):	59
Issue:	19
Page(s):	10556
Pages to:	10563
Issue Date:	15-Aug-2011
Publisher / Ed. Institution:	American Chemical Society
ISSN:	0021-8561 1520-5118
Language:	English
Subjects:	Antioxidants; Probiotic; Microencapsulation; Lactobacillus rhamnosus GG
Subject (DDC):	664: Food technology
Abstract:	The antioxidants, sodium ascorbate and tocopherol, have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG (LGG) spray-dried prowders during storage (4 and 25°C; 32, 57 and 70% rel. humidity). The addition of tocopherol improved probiotic viability during storage, while the incorporation of Na-ascorbate alone or in combination with tocopherol had detrimental effects on probiotic survival. The beneficial effect of tocopherol is a consequence of its chemical antioxidative action. The reduced viability in Na-ascorbate containing microencapsule formulations is hypothesized to be due primarily to the production of acetic acids arising from chemical degradation reactions and the catabolism of ascorbate by LGG. This study highlights the importance or considering the detrimental consequences of degradative chemical reactions and the metabolic fate of additives on the viability of probiotics when designing probiotic encapsulant formulations.
URI:	https://digitalcollection.zhaw.ch/handle/11475/6538
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Ying, D. Y., Sanguansri, L., Weerakkody, R., Singh, T. K., Freimüller Leischtfeld, S., Gantenbein-Demarchi, C., & Augustin, M. A. (2011). Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG. Journal of Agricultural and Food Chemistry, 59(19), 10556–10563. https://doi.org/10.1021/jf202358m

Ying, D.Y. et al. (2011) ‘Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG’, Journal of Agricultural and Food Chemistry, 59(19), pp. 10556–10563. Available at: https://doi.org/10.1021/jf202358m.

D. Y. Ying et al., “Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG,” Journal of Agricultural and Food Chemistry, vol. 59, no. 19, pp. 10556–10563, Aug. 2011, doi: 10.1021/jf202358m.

YING, Dan Yang, Luz SANGUANSRI, Rangika WEERAKKODY, Tanoj K. SINGH, Susette FREIMÜLLER LEISCHTFELD, Corinne GANTENBEIN-DEMARCHI und Mary Ann AUGUSTIN, 2011. Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG. Journal of Agricultural and Food Chemistry. 15 August 2011. Bd. 59, Nr. 19, S. 10556–10563. DOI 10.1021/jf202358m

Ying, Dan Yang, Luz Sanguansri, Rangika Weerakkody, Tanoj K. Singh, Susette Freimüller Leischtfeld, Corinne Gantenbein-Demarchi, and Mary Ann Augustin. 2011. “Tocopherol and Ascorbate Have Contrasting Effects on the Viability of Microencapsulated Lactobacillus Rhamnosus GG.” Journal of Agricultural and Food Chemistry 59 (19): 10556–63. https://doi.org/10.1021/jf202358m.

Ying, Dan Yang, et al. “Tocopherol and Ascorbate Have Contrasting Effects on the Viability of Microencapsulated Lactobacillus Rhamnosus GG.” Journal of Agricultural and Food Chemistry, vol. 59, no. 19, Aug. 2011, pp. 10556–63, https://doi.org/10.1021/jf202358m.