Symbiotic pectin microparticles with native Jerusalem artichoke (Helianthus tuberosus L.) enhance Lactobacillus paracasei subsp. tolerans survival

Abstract

The synergistic effect of microencapsulation in pectin microgels and inulin extracted from native crops of Jerusalem artichoke (JAI) was evaluated as a natural strategy to increase the survival of Lactobacillus paracasei subsp. tolerans F2 selected for its probiotic properties in Oncorhynchus mykiss. The strain was able to grow and ferment JAI in modified MRS broth, increasing cell population (∼+5 log units) with a net decrease in pH (6.2 ± 0.2 to 4.0 ± 0.5). Encapsulation of F2 in pectin microgels in the presence of JAI improved the survival of the strain not only during storage but also after exposure to simulated gastrointestinal conditions. Viable entrapped cells in the presence of the prebiotic were significantly higher (8.2–8.4 log CFU/g) than without it (∼7.00 log CFU/g) after 56 days at 4 °C. These results encourage further implementation of these techniques for the formulation of functional feeds using natural alternative sources of inulin with greater viability on storage conditions and digestibility.