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Received September 10, 2020
Accepted December 11, 2020
- This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/bync/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Impregnation of probiotics into porous TiO2 support for enhanced viability
Department of Biotechnology and Bioengineering, Chonnam National University, Gwangju 61186, Korea 1School of Chemical Engineering, Chonnam National University, Gwangju 61186, Korea
chko@jnu.ac.kr
Korean Journal of Chemical Engineering, March 2021, 38(3), 475-479(5), 10.1007/s11814-020-0728-6
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Abstract
The viability of probiotics in titania (TiO2) support was assessed in simulated gastrointestinal environment. TiO2 support with macropores was synthesized using titanium (IV) isopropoxide (TTIP) as a precursor and impregnated with probiotics including Lactobacillus paracasei and Streptococcus salivarius, respectively. Scanning electron microscopy analysis after impregnation with probiotics revealed that the probiotics were located inside the macropores of the support. Compared with non-impregnated free probiotics, the impregnated probiotics survived at a higher rate in a simulated gastrointestinal environment. The probiotics impregnated in the TiO2 support exhibited low viability in the simulated stomach environment, but their viability recovered in the simulated intestinal environment. However, free probiotics did not exhibit any recovery of viability under the same conditions. These results suggest that the TiO2 support enhanced the stability of the impregnated probiotics against environmental stress in the gastrointestinal tract.
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Puma GL, Bono A, Krishnaiah D, Collin JG, J. Hazard. Mater., 157(2-3), 209 (2008)
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Oomen A, Rompelberg C, Bruil M, Dobbe C, Pereboom D, Sips A, Arch. Environ. Contam. Toxicol., 44, 0281 (2003)
Minekus M, Alminger M, Alvito P, Ballance S, Bohn T, Bourlieu C, Carriere F, Boutrou R, Corredig M, Dupont D, Food Funct., 5, 1113 (2014)
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Collins MD, Phillips BA, Zanoni P, Int. J. Syst. Evol. Microbiol., 39, 105 (1989)
Kokkinosa A, Fasseas C, Eliopoulos E, Kalantzopoulos G, Le Lait., 78, 491 (1998)
O’Sullivan TF, Fitzgerald GF, J. Appl. Microbiol., 86, 275 (1999)
Correa NB, Peret Filho LA, Penna FJ, Lima FM, Nicoli JR, J. Clin. Gastroenterol., 39, 385 (2005)
Beal C, Fonseca F, Corrieu G, J. Dairy Sci., 84, 2347 (2001)
Christensen F, Davis S, Hardy J, Taylor M, Whalley D, Wilson C, J. Pharm. Pharmacol., 37, 91 (1985)
Kim H, Cult. Dairy Prod. J., 24, 6 (1988)